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- ДокументOn conformally reducible pseudo-Riemannian spaces(2021) Тетяна Iванiвна Шевченко, Тетяна Сергіївна Спічак, Дмитро Миколайович ДойковThe present paper studies the main type of conformal reducible conformally flat spaces. We prove that these spaces are subprojective spaces of Kagan, while Riemann tensor is defined by a vector defining the conformal mapping. This allows to carry out the complete classification of these spaces. The obtained results can be effectively applied in further research in mechanics, geometry, and general theory of relativity. Under certain conditions the obtained equations describe the state of an ideal fluid and represent quasi-Einstein spaces. Research is carried out locally in tensor shape.
- ДокументSome applications of transversality for infinite dimensional manifolds(2021) Kaveh EftekharinasabWe present some transversality results for a category of Frechet manifolds, the so-called MCk - Frechet manifolds. In this context, we apply the obtained transversality results to construct the degree of nonlinear Fredholm mappings by virtue of which we prove a rank theorem, an invariance of domain theorem and a Bursuk-Ulam type theorem.
- ДокументGalois coverings of one-sided bimodule problems(2021) Vyacheslav Babych, Nataliya GolovashchukApplying geometric methods of 2-dimensional cell complex theory, we construct a Galois covering of a bimodule problem satisfying some structure, triangularity and finiteness conditions in order to describe the objects of finite representation type. Each admitted bimodule problem A is endowed with a quasi multiplicative basis. The main result shows that for a problem from the considered class having some finiteness restrictions and the schurian universal covering A', either A is schurian, or its basic bigraph contains a dotted loop, or it has a standard minimal non-schurian bimodule subproblem.
- ДокументDEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE(2020) A. Bezusov, I. Kalmykova, M. Bilko, T. Melikh, V ShcherbinaDifferent methods of enhancing the aromatic profile of wines are researched throughout the world. One of them consists in adding unsaturated fatty acids to must as the yeast feeding. This work considers how the aromatic profile of dry white table wine made from the local grape variety Aromatny is influenced by the feeding that contains olive oil (a source of oleic acid) and the enzyme lipase and is added to must in combination with rehydrated active dry yeast Anchor Alchemy I (the species Saccharomyces cerevisiae). This method has been compared with the two other ones: with the classic method of obtaining dry white table wines by must fermentation (control) and with the sur lie method (when the dry white table wine material is aged on the lees for three months following the end of the must fermentation process). In the wines under study, 19 volatile compounds have been identified and quantified. These compounds, which are the most noticeable and active agents in aroma formation, include higher alcohols, organic acids, complex esters, aldehydes, terpene alcohols. The sample where the feeding was added is substantially higher in aroma-forming compounds than the other samples are. Also, this sample has the highest odour activity value (OAV). Sensory analysis of the wines considered has shown that the feeding containing olive oil and lipase has a positive effect on the aromatic profile of wine: in the aroma, there are distinct floral and fruity notes, more intense than those in the control sample an in the one obtained by ageing the wine material sur lie. This is possible due to a higher concentration of complex esters and a moderate content of higher alcohols. Adding the feeding results in no unpleasant tones in the wine’s odour, which are often caused by fatty acids, as their content is low. The advantages of the method suggested to enhance the aromatic profile of wines are its simple production technology and availability of the natural ingredients of the feeding. This research is supposed to help wine manufacturers satisfy consumers’ demand for local wines with their site-specific character, because one of the main motivations for tourists to visit the world’s wine-producing regions is an opportunity to taste unique wines with a pronounced and attractive floral-fruity aroma
- ДокументASSESSMENT OF THE QUALITY OF MODERN COMMERCIAL PORK PRODUCTS(2020) K. Garmatyk, R. Susol, M. Broshkov, O. Danchuk, Ih. Panikar, L. SusolBy a morphological study of carcasses of young pig stock of different origin, it has been proved that up-to-date crossbreeding schemes using meat-type breeds as parents increase the percentage of meat in a carcass and optimise the lean-to-fat ratio. Physicochemical analysis of pork obtained from pigs of different breeds has shown that all the parameters investigated are within the current physiological standards. Most parameters have shown no significant difference, though tend to exhibit some peculiarities associated with the effect of a genotype on how this or that physicochemical characteristic manifests itself. The use of the Piétrain breed as the sire line decreases the intramuscular fat content, and hence the calorific value of pork. The back fat of this breed has the highest melting point, which indicates its high storability, but somewhat lower cooking properties than those of similar products obtained from offspring of Large White and Landrace parents. The pH and water-holding capacity of the pork of Piétrain-sired offspring make it quite similar to PSE (Pale, Soft, Exudative) meat: this pork is slightly less tender and paler in colour and exhibits greater weight loss during thermal processing. Also, the result of a comprehensive sensory evaluation of boiled pork and pork broth obtained from Piétrain-sired young stock was the lowest, which is consistent with most of the physicochemical properties of pork from pigs of this genotype. So, it is the 75% purebred Landrace that should be favoured as a terminal sire line in crossbreeding programmes in order to obtain pork and bacon of improved quality in intensive commercial swine production systems. It is recommended to combine Piétrain and Duroc lines to produce terminal sires, ½ (Piétrain + Duroc), that will be further mated with two-breed-cross dams – ½ (Large White + Landrace).
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