title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð°Ð½ÑÐ¸Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð²Ð½Ð¾Ð²Ñ ÑÐ¸Ð½ÑÐµÐ·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¼Ð°ÐºÑÐ¾ÑÐ¸ÐºÐ»Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ¾ÐµÐ´Ð¸Ð½ÐµÐ½Ð¸Ð¹
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Investigation of the antimicrobial activity of newly synthesized macrocyclic compounds
Creators: name: ÐÐ°ÑÑÑÐ½Ð¾Ð²Ð°, ÐÐ»ÐµÐ½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÐÐ¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¨Ð¸ÑÑÐ°
Ð°Ð½ÑÐ¸Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
Ð°Ð½ÑÐ¸Ð±Ð°ÐºÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
Ð¼Ð¸Ð½Ð¸Ð¼Ð°Ð»ÑÐ½Ð°Ñ Ð¸Ð½Ð³Ð¸Ð±Ð¸ÑÑÑÑÐ°Ñ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ñ
Schiff bases
antimicrobial activity
antibacterial activity
minimum inhibitory concentration

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð°Ð½ÑÐ¸Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð²Ð½Ð¾Ð²Ñ ÑÐ¸Ð½ÑÐµÐ·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¼Ð°ÐºÑÐ¾ÑÐ¸ÐºÐ»Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ¾ÐµÐ´Ð¸Ð½ÐµÐ½Ð¸Ð¹Â». ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¨Ð¸ÑÑÐ° Ð¸ Ð¸Ñ Ð¼ÐµÑÐ°Ð»Ð»Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð½ÑÑ Ñ Ð¿Ð¾ÑÐ»ÐµÐ´ÑÑÑÐ¸Ð¼ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸ÐµÐ¼ Ð¸Ñ Ð¼Ð¸Ð½Ð¸Ð¼Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¸Ð½Ð³Ð¸Ð±Ð¸ÑÑÑÑÐµÐ¹ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÑÑÐ°ÑÐµÐ³Ð¸Ð¸ Ð²ÑÐ²Ð¾Ð´Ð° Ð½Ð° ÑÑÐ½Ð¾Ðº Ð´ÐµÐ·Ð¸Ð½ÑÐ¸ÑÐ¸ÑÑÑÑÐµÐ³Ð¾ ÑÑÐµÐ´ÑÑÐ²Ð° Ð½Ð° Ð¸Ñ Ð¾ÑÐ½Ð¾Ð²Ðµ. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÑÑÑÐµÑÑÐ²Ð»ÐµÐ½Ð¸Ðµ Ð¿ÑÐ¾Ð³Ð½Ð¾Ð·Ð° ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¸ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ ÑÐ¾ÐµÐ´Ð¸Ð½ÐµÐ½Ð¸Ð¹ Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð½Ð¾Ð³Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ. 2. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð°Ð½ÑÐ¸Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ ÑÐ¾ÐµÐ´Ð¸Ð½ÐµÐ½Ð¸Ð¹. 3. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¼Ð¸Ð½Ð¸Ð¼Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¸Ð½Ð³Ð¸Ð±Ð¸ÑÑÑÑÐµÐ¹ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸. 4. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÑÑÐ°ÑÐµÐ³Ð¸Ð¸ Ð²ÑÐ²ÐµÐ´ÐµÐ½Ð¸Ñ Ð½Ð° ÑÑÐ½Ð¾Ðº Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ ÑÐ¾ÐµÐ´Ð¸Ð½ÐµÐ½Ð¸Ð¹. ÐÐ½ÑÐ¸Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÑÐ¾ÐµÐ´Ð¸Ð½ÐµÐ½Ð¸Ð¹ Ð±ÑÐ»Ð° Ð¿ÑÐ¾Ð²ÐµÑÐµÐ½Ð° Ð² Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð² Escherichia coli (ÑÑÐ°Ð¼Ð¼ DH5-Î±), Bacillus subtilis (ÑÑÐ°Ð¼Ð¼ ATCC 6633) Ð¸ Pseudomonas aeruginosa (ÑÑÐ°Ð¼Ð¼ PAO1). Ð Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ð¸ E.Â coli Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ ÑÑÑÐµÐºÑÐ¸Ð²Ð½ÑÐ¼ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð» ÑÐµÐ±Ñ 1,15-Ð´Ð¸Ð°Ð·Ð°-3,4;12,13-Ð´Ð¸Ð±ÐµÐ½Ð·Ð¾-5,8,11,18,21-Ð¿ÐµÐ½ÑÐ°Ð¾ÐºÑÐ°-2,14-Ð±Ð¸Ñ (Ð´Ð¸ÑÐµÐ½Ð¸Ð»ÑÐ¾ÑÑÐ¾ÑÐ¸Ð»)ÑÐ¸ÐºÐ»Ð¾ÑÑÐ¸ÐºÐ¾Ð·Ð°Ð½ (Ð¾Ð±ÑÐ°Ð·ÐµÑ 5), Ð² Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ð¸ B.Â subtilis â ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ Ð¼ÐµÐ´Ð¸ Ñ 1,15-Ð´Ð¸Ð°Ð·Ð°-3,4;12,13-Ð´Ð¸Ð±ÐµÐ½Ð·Ð¾-5,8,11,18,21-Ð¿ÐµÐ½ÑÐ°Ð¾ÐºÑÐ°ÑÐ¸ÐºÐ»Ð¾ÑÑÐ¸ÐºÐ¾Ð·Ð°Ð´Ð¸ÐµÐ½Ð¾Ð¼-1,14 (Ð¾Ð±ÑÐ°Ð·ÐµÑ 2), 1,15-Ð´Ð¸Ð°Ð·Ð°-3,4;12,13-Ð´Ð¸Ð±ÐµÐ½Ð·Ð¾-5,8,11,18,21-Ð¿ÐµÐ½ÑÐ°Ð¾ÐºÑÐ°-2,14-Ð±Ð¸Ñ(Ð´Ð¸Ð±ÑÑÐ¸Ð»ÑÐ¾ÑÑÐ¾ÑÐ¸Ð»)ÑÐ¸ÐºÐ»Ð¾ÑÑÐ¸ÐºÐ¾Ð·Ð°Ð½ (Ð¾Ð±ÑÐ°Ð·ÐµÑ 3), Ð² Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ð¸ P.Â aeruginosa â 1,15-Ð´Ð¸Ð°Ð·Ð°-3,4;12,13-Ð´Ð¸Ð±ÐµÐ½Ð·Ð¾-5,8,11,18,21-Ð¿ÐµÐ½ÑÐ°Ð¾ÐºÑÐ°-2,14-Ð±Ð¸Ñ (Ð´Ð¸ÑÐµÐ½Ð¸Ð»ÑÐ¾ÑÑÐ¾ÑÐ¸Ð»)ÑÐ¸ÐºÐ»Ð¾ÑÑÐ¸ÐºÐ¾Ð·Ð°Ð½ (Ð¾Ð±ÑÐ°Ð·ÐµÑ 5) Ð¸ 1,15-Ð´Ð¸Ð°Ð·Ð°-3,4;12,13-Ð´Ð¸Ð±ÐµÐ½Ð·Ð¾-5,8,11,18,21-Ð¿ÐµÐ½ÑÐ°Ð¾ÐºÑÐ°-2,14-Ð±Ð¸Ñ (Ð´Ð¸Ð±ÐµÐ½Ð·Ð¸Ð»ÑÐ¾ÑÑÐ¾ÑÐ¸Ð») ÑÐ¸ÐºÐ»Ð¾ÑÑÐ¸ÐºÐ¾Ð·Ð°Ð½ (Ð¾Ð±ÑÐ°Ð·ÐµÑ 6). ÐÐ»Ñ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² 2â6 Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð¼Ð¸Ð½Ð¸Ð¼Ð°Ð»ÑÐ½Ð°Ñ Ð¸Ð½Ð³Ð¸Ð±Ð¸ÑÑÑÑÐ°Ñ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ñ Ð² Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ð¸ ÑÐºÐ°Ð·Ð°Ð½Ð½ÑÑ ÑÑÐ°Ð¼Ð¼Ð¾Ð² Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð². ÐÐ»Ñ Ð¿ÑÐµÐ´Ð¿Ð¾Ð»Ð°Ð³Ð°ÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ ÑÐ¾ÐµÐ´Ð¸Ð½ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ÑÑÑÐ¾ÐµÐ½Ð° ÐºÐ°ÑÑÐ° ÑÐ¼Ð¿Ð°ÑÐ¸Ð¸, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð°Ð½Ð°Ð»Ð¸Ð· ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ½Ð¾Ð¹ ÑÐ¸ÑÑÐ°ÑÐ¸Ð¸ Ð½Ð° ÑÑÐ½ÐºÐµ, Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐ»Ð°Ð±ÑÑ Ð¸ ÑÐ¸Ð»ÑÐ½ÑÑ ÑÑÐ¾ÑÐ¾Ð½ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸, PESTEL-Ð°Ð½Ð°Ð»Ð¸Ð· Ð¸ SWOT-Ð°Ð½Ð°Ð»Ð¸Ð·, Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÐ³Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÑÑÐ°ÑÐµÐ³Ð¸Ñ ÑÐµÐ»ÐµÐ²Ð¾Ð³Ð¾ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð°.
description: Topic of the final qualification work: "Investigation of the antimicrobial activity of newly synthesized macrocyclic compounds". This work is devoted to the study of the biological activity of Schiff bases and their metal derivatives with the subsequent determination of their minimum inhibitory concentration, as well as the development of a strategy for bringing a disinfectant based on them to the market. Tasks that were solved during the study: 1. Prediction of the properties and biological activity of the compounds under study using software. 2. Carrying out a qualitative determination of the antimicrobial activity of the studied compounds. 3. Determination of the minimum inhibitory concentration. 4. Development of a strategy for launching a product on the market based on the studied compounds.The antimicrobial activity of the compounds was tested against the microorganisms Escherichia coli (strain DH5-Î±), Bacillus subtilis (strain ATCC 6633) and Pseudomonas aeruginosa (strain PAO1). 1,15-diaza-3,4;12,13-dibenzo-5,8,11,18,21-pentaoxa-2,14-bis(diphenylphosphoryl)cyclotricosane (sample 5) proved to be the most effective against E.Â coli; copper complex with 1,15-diaza-3,4;12,13-dibenzo-5,8,11,18,21-pentaoxacyclotricosadiene-1,14 (sample 2) and 1,15-diaza-3,4;12,13-dibenzo-5,8,11,18,21-pentaoxa-2,14-bis(dibutylphosphoryl)cyclotricosan (sample 3) proved to be the most effective against B.Â subtilis; 1,15-diaza-3,4;12,13-dibenzo-5,8,11,18,21-pentaoxa-2,14-bis(diphenylphosphoryl)cyclotricosan (sample 5) and 1,15-diaza-3,4;12,13-dibenzo-5,8,11,18,21-pentaoxa-2,14-bis(dibenzylphosphoryl)cyclotricosane (sample 6) proved to be the most effective against P.Â aeruginosa. For samples 2â6, the minimum inhibitory concentration was determined in relation to the indicated strains of microorganisms. For the proposed product, based on the studied compounds, an empathy map was built, an analysis of the competitive situation in the market, an analysis of the strengths and weaknesses of the organization, a PESTEL analysis and a SWOT analysis were carried out, based on which a target marketing strategy was developed.