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Department of Biological and Inorganic Chemistry

The main subjects at the department:
inorganic and analytical chemistry; organic chemistry; biological chemistry of farm animals.

Research areas:
Development of molecular and molecular-genetic diagnostic methods (ELISA and PCR), infectious diseases (tuberculosis, listeria, salmonella, virus bovine leukemia, differential diagnosis of these infections (using restriction enzymes) and of the strategy of the genome leukemia virus (methods of infection in the body and beyond). Research has shown a significant incidence of leukemia in the Republic of Tatarstan. It is shown that only a comprehensive diagnosis of the disease (clinical, serological and molecular genetic techniques) allow the most complete and accurate identification of leukemia virus-infected animals and, therefore, more effective healthier economy - in the form of immune complexes with proviral DNA, which has infectivity.

Also the studies are held to determine the immunogenicity of the Academy developed vaccine based on the AUF strain against heterologous serovor agent of listeriosis. The studies on the antigenic structure of listeria and streptococci are continuing. Synthesis of chelate complexes of biogenic elements and their application to increase the productivity of farm animals. Synthetic chelates nutrient metals possess antioxidant properties, have a beneficial effect on the accumulation of trace elements in the depot organs, increase their allocation of milk in lactating animals and to increase the reproductive functions of the animal body and are used in pig iron deficiency anemia. The complex preparations for the prevention and treatment of anemia and stimulation of the resistance correction of metabolic disorders of animals are created.

Synthesis of dicarboxylic acids is used as biologically active substances: sodium succinate - for prevention of silicosis, lithium succinate, calcium succinate, and - as antineoplastic agents, iron succinate - to prevent anemia. Salt of succinic acid is used for enzyme activation fermentation of grape juice, to extend the range of foods with high biological activity.