The "Eidos" system is working well for many years of use for researches in various subject areas and activities for a number of scientific disciplines related to artificial intelligence, knowledge representation and knowledge management. However, during the operation of the system, some of the shortcomings that limit the opportunities and prospects for the application of the system have been identified. Therefore, the radically new version of the system (the system Eidos X + +) was created, which overcome the limitations and drawbacks of previous version and includes new important ideas for its development and use as a software tool in system-cognitive analysis (SC analysis)
Problem of existence of global antientropic factor
of system development as a universal information
variational law (UIVL) is positioned in the article. Variational laws in physics, chemistry, theory of
technology development, economics, psychology, some of them are known, and others , firstly in
explicit form, have been formulated in this article.
Mathematical model, based on systemic theory of
information, and realizing its algorithm of pure
y evolutional (extensive), purely revolutionary
( intensive) and mixed system development is
offered and realized more often in practice.
Numerical valuations of emergency increase degree, information accumulation rate in a system and other information system features in evolution in accordance with these models and algorithm.
This article discusses the results of the studies of faculties and staff of Ryazan State Agrotechnological University named after P.A. Kostychev, confirmed with RF patents
The article discusses the functional diagram universal modular inverter and stabilizer parameters of electric power with improved operational and technical characteristics
Analysis of mechanize processes of bursting and in-vention of new construction universal plow for mold-boardless tillage with cylinder chisels and turn sweeps and experiment for definition of optimal parameters without sweeps are presented
In article the flooding and rehumidifying tendency of the lands in Krasnodar region is estimated. For re-vealing of the reasons conducting to growth of the sizes of the rehumidified lands and definition of ways of land improvements of the rehumidified lands it is necessary to establish the factors of the influence causing distribution of the rehumidified lands
The article describes the potential using of biogas plants in Russia. The variants of constructions of biogas plants are considered. A method of livestock farms utilization in a single cycle, to produce non-conventional energy source is the suggestion
The article defines modern trends in user interface design creation, tells about use of augmented reality technology and presents an application for visualization of a virtual object in a real environment using augmented reality technology
Smoked sausages are favorite products of many people. In this work the basic aspects of application of the mixes are presented, the basic characteristic of applied starting cultures is presented
The main component of food pyramid is bakery products. Consumers of bakery products offer fresh bakery in any time of day, in wide assortment, produced by traditional way and possessing the beneficial properties, hypoallergenic and mainly tasty. In Russia, there is an intensive development of the new technologies, which are based on the freezing of semi-finished bakery. There was considered a possibility of pectin use with a new purpose as a crioprotector in the article. On the first stage of the researches there was a work on study of the influence of different crioprotectors on rheology of dough, dough water-absorbing ability, change of formation time and dough stability at addition of crioprotectors, change of valometric assessment of dough at addition of crioprotectors. There was an analysis of the index of “flour power”. On the results of the research, there was calculated the optimal dose of pectin introduction. There was studied the influence of different crioprotectors on structure of frozen by-products. There were cited the microphotos of frozen yeast dough. There was revealed that the best indexes of a quality of ready bread was reached at use of EMP microwave frequency of defrosting dough by-products taking into account energy expenses there was chosen the rational way of baking. There was worked out the technological scheme of bread production from frozen by-products with pectin as a crioprotector