[Medical and biological basis of the recipe of cultured milk products-containing rehydrating beverage for the athletes].

According to the results of the physic-chemical research the composition of new isotonic rehydrating beverage has been presented and its nutritional and energy value has been calculated. As opposed to other sport drinks of this kind, a part of water in the new product is substituted by whey. From the physic-chemical standpoint whey is a complicated dispersed system in which hydrated proteins are in the form of colloidal solution, lipids are finely emulsified lipoprotein particles, carbohydrate and mineral components are close to the composition in the whole milk.

[Athletic drinks: body rehydration as a vital aspect].

106 students of the Faculty of Physical Education and athletes who train at the center of power arts (aged 18 to 30 years) have been investigated. The relation between the amount of lost and consumed liquid during physical activity has been studied. The amount of fluid lost was determined by the method of measuring the body mass of an athlete before and after the workout.

[Macromolecular synthesis and cell division in Escherichia coli in the lag-phase of diauxie].

The pulse incorporation of radiolabelled mannitol, glycerol, thymidine, uridine and protein hydrolysate has been studied during the Escherichia coli growth. The incorporation of carbohydrates and predecessors is sharply changed before and after lag-phase, that is due evidently to the partial synchronization of cell population. Three cell divisions have been found: before lag-phase (determined by the curve of optical density), at the end of it and after it termination.