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Georgi P. Gladyshev
Jean-Baptiste Pierre
Charles Robert Darwin Antoine de Monet,
Chevalier de Lamarck
Heredity
n (ontogenesis) phylogenesis
∆G = ∆H – T∆S
Variation of ∆G is a measure of
the evolutionary transformation
of biological structures
Scientific physical theories
Any theory of
aging should
includes the
thermodynamic
aspects
Любые теории старения и
эволюции живых объектов
должны рассматривать
термодинамические причины
процессов
Hierarchical Thermodynamics
Georgi P. Gladyshev
International Academy of
Creative Endeavors
N. N. Semenov Institute of
Chemical Physics, Russian
Academy of Sciences
Chicago Institute of Human
Thermodynamics **
Gibbs’ Theory and Hierarchical
Thermodynamics
J. Willard Gibbs created the general
thermodynamic theory, which is a strict
physical theory applying to the whole real
world. This theory has been of limited, or of
questionable use in biology for the
investigation of open systems. Recently
(1977) the theory has been extended to real
open biological systems and a hierarchical
equilibrium thermodynamics has been
created . A study of quasiclosed systems
enables one to draw conclusions about the
thermodynamic direction of biological
evolution and aging of living beings.
Thermodynamics
Thermodynamics is a key
theory of physics, chemistry,
biology, and all natural
sciences.
This statement would generally be
accepted as a fact.
The second law and biological
evolution
Alchemy as
an investigation
of Nature
The scientific
community
Epoch of generally considers
astrology to be a
Communism
pseudoscience
The second law of thermodynamics
can exchange heat and work, but not matter, with its surroundings
Erwin Schrodinger
Hierarchical
structures
tm
Schematic
variation of the
specific Gibbs
function
corresponding to
the formation of
the aggregated
phase of
supramolecular
structures in
organism
Organism is a complex
chromatographic column (1959-1960)
A chemist
using column
chromatograp
hic apparatus
in the mid-
1950s
Candle
(aging of a wick)
ch P r o d u c ts o f t h e p h o t o s y n th e s is lig h t s ta g e
a n d o th e r n o n -sp o n ta n e o u s p ro c e sse s
ch
S p o n ta n e o u s “ d a r k r e a c tio n s ”
ch
B io m o le c u le s
S e lf -a s s e m b ly :
The motive force of the th e r m o d y n a m ic s e lf- o r g a n iz in g
S p o n ta n e o u s p ro c e ss e s
N o n -s p o n ta n e o u s p ro c e sse s
S u p r a m o le c u la r s t r u c t u r e s , c e lls
non-spontaneous
processes of the cycle S e lf - a s s e m b ly o f c e lls
of matter, first of all, is O r g a n is m s
connected with the Sun.
S e lf - a s s e m b ly o f o r g a n is m s
Scheme P o p u la t io n s
of the change ch
E c o sy stem s
function of
formation of S e lf- a s s e m b ly o f s tr u c tu r e o f n o o s p h e r e
N oosp h ere
complex ch
ch
systems, ∆G *
S p o n ta n e o u s d e g r a d a tio n
o f m o le c u le s
C O 2 , H 2O , H 2 S , N 2 , . . . - t h e r m o d y n a m ic a lly s t a b le p r o d u c t s
The anti-aging quality of
foodstuff
• The GPGi index, connected with it
can be easily assessed from the
approximated Gibbs – Helmholtz –
Gladyshev equation, which is an
analogue of the classical Gibbs –
Helmholtz approximated equation.
The anti-aging quality of
foodstuff
• The GPGi index, connected with it
can be easily assessed from the
approximated Gibbs – Helmholtz –
Gladyshev equation, which is an
analogue of the classical Gibbs –
Helmholtz approximated equation.
Gibbs-Helmholtz equation
In thermodynamic terms (and in the light of known facts),
the proper diet rejuvenates the organism’s tissues. This
is easy to see having analyzed the approximate equation
— an analogue of Gibbs-Helmholtz equation:
~im ~im ~im
∆Gi = (∆H m / Tmi )(Tmi − T0 ) = ∆Sm ∆T
i i
~
where ∆G im is the specific Gibbs function (Gibbs specific free energy) of
i
.
~im ~
the formation of the condensed phase of matter i, ∆H m and ∆S im
are the change of i mi
specific enthalpy and entropy during the solidification of natural fat, Tmi is
the melting or freezing point, and T0 is the standard temperature (e.g., 37°
C) at which the comparison of values ∆G ~im is done.
i
DSC method
~ ~im ~im
∆Giim = (∆H m / Tmi )(Tmi − T0 ) = ∆Sm ∆T
i i
The melting point of fats or oils
and the anti-aging value
• It follows from the analogue of equation that
a correlation between calculated for standard
~im
temperature ∆ G i and the pour or melting
point of fats or oils, should often be
observed, with acceptable approximation.
Such a correlation should of course, be also
observed between the indicator of the anti-
aging (gerontological) value of the food in
question, GPGi and Tm. Indeed, such a
correlation does exist.
Nutritive particle molecules 1
Libb Thims
PUBLISHER:
Lulu,
Chicago,
Institute of Human
Thermodynamics
2007
Institute of Human
Thermodynamics
• FOUNDER / ORGANIZER: Libb Thims - HT-Researcher
• Georgi P. Gladyshev,