PE2NT11 and chopped carbon fibers and PE2NT11 and modified carbon fibers composites were investigated. It was shown that the mechanical properties depend on the surface characteristics of fibers. It was found that laboratory and tube samples have some difference in mechanical properties that connected with specific distribution of fibers in samples
Results of experimental researches of determination
of an available strike impulse of corn combs under
its separation in a corn harvester were shown in the article. The optimal combination of researched factors
was chosen in the result of experimental researches.
The article presents the original study material designed to determine the influence of soil properties on the cross rate of the transport system. These data allow us to determine the efficiency changes compositions transport system for transporting long cargo
Results of experimental studies of changes in humidity and plastic hardness of jelly candies in storage process are reviewed. Nature of the influence of various forms of water-retaining additives, coatings and types of packaging on the physical and chemical characteristics of candies is identified
We have analyzed patterns of change in deformations at frost penetration depending on the humidity, density and concentration of the salt solution pore NaCI
We have analyzed patterns of change in deformations at frost penetration depending on the humidity, density and concentration of the salt solution pore of CaCI2
For comparative evaluation of aroma-forming substances of primary and secondary products of slaughter broilers, we used the multi-channel gas analyzer "MAG-8" and the methodology "an electronic nose". The objects of study served as the heads and feet of chickens-broilers of cross "ROSS-308", subjected to hydrothermal treatment for the destruction of native tissue structure at 0,24 MPa. As a control sample when assessing the composition of the equilibrium gas phase above the heads and feet of broiler chickens used poultry, meat, broiler chickens, obtained by cutting of carcasses, with the natural ratio of bone and muscle tissue. The identification of volatile components of the equilibrium gas phase above the samples was carried out according to the following classes of organic com-pounds in accordance with the numbers of sensors in the matrix: 1 – hydrophilic compounds, water; 2 – alcohols, ketones; 3 – acid, water, light alcohols; 4 – ester; 5 – sulfur-containing compounds, esters; 6 – phenol, and other aromatic compounds; 7 – alcohols, nitrogen compounds, water; 8 – acid. The analysis shows that control and experimental samples do not have significant differences in the aromatic-skim com-pounds, ketones and sulfur-containing compounds. The comparison group of "control – leg" also has no significant differences according to the groups of compounds: ketones, alcohols, esters; nitrogen-containing compounds. The largest differences recorded for the sample "legs broiler chickens", and the moisture content and nitro-gen-containing compounds, this sample is superior and head, and the main raw mate-rial in the processing of broiler chickens. The results show that heads of broiler chickens, thermo-processed under pressure can be used to realize emulsified protein-fat products of the type Pasternak masses corresponding to the traditional products of poultry meat for sensormatics the aroma profile without the use of food additives. For the formation of the corresponding standard of the flavor of food products using the legs of broiler chickens or their products it is necessary to correct the smell using the appropriate complementary ingredients
Brandy alcohols from the grades of Muscat Berkatu, Kakhet and mixes of white grades of grapes became objects of researches. The content of some aromatic components of wine alcohols was investigated using the device of a gas-liquid chromatography Clarus-400 (with the ardent and ionization detector, a capillary column, 60 m x 0,32 mm, Elite-WAX ETR, gas-carrier-helium). Muscat alcohol according to the general content of aromatic substances (919,35 mg / 100 ml a.a.) was different from the other studied samples at the expense of the high content of ethyl acetate and izoamyl alcohol. As a result of the organoleptic analysis of a blend samples it was allocated a brandy blend with the following ratios of alcohol and wine - a blend alcohol – 74,37 %, liqueur wine – 25,63 % with strong muscat aroma and shades of taste
The aim of the work is theoretical and experimental
confirmation of the possibility of improving the rate
of acceleration of tractor units due to installing of
elastic-damping mechanism with variable stiffness in
tractor transmission. Speed tractors application in
agricultural production meets a number of difficulties
associated with the unsteady processes during
acceleration of machine and tractor units. The resulting
large inertial loads when accelerating result in
loss of engine power, due to which the machinetractor
unit is operating at reduced performance and
efficiency. An analysis of published studies shows
that the acceleration performance of tractor units is
greatly influenced by the stiffness and damping
properties of the transmission of energy resources.
To provide smooth acceleration of the unit it is proposed
to install elastic-damping mechanism with
variable stiffness in tractor transmission. As a result,
the tension of the acceleration process decreases. The
results of analytical and experimental studies on the
effect of elastic-damping mechanism installed in the
class 5 tractor transmission, on acceleration capabilities
of tractor units are given. The optimum parameters
of elements of elastic-damping mechanism with
variable stiffness for class 5 tractors are determined.
It is proved that the use of elastic-damping mechanism
with a variable stiffness in the tractor transmission
improves acceleration indicators
The subject of the article is a comparative analysis of the fundamental ideas of the knowledge economy and the noosphere concept of sustainable development, detection and investigation of common factors of their complementarity. The conclusion is that the knowledge economy is a step in the progress towards
the noosphere society