There were presented the results of researches of influence of low-frequency electromagnetic influence on muscular tissue of pork or meat in this work. There were cited photos, substantiation and
comparison of the obtained result
In the article we have investigated the variation mass proportion of reducing sugars in the extracts in hydrolysis of inulin. The influence of temperature, pH and substrate hydrolysis time on the activity of
enzyme preparation "Biobar K-1." We have also determined the optimal technological parameters of the process
Ensuring sustainable development of territories and minimizing damages from the possible occurrence of natural and technogenic emergencies, especially those sparsely populated as the Republic of Sakha (Yakutia), requires the use of GIS technologies. For this purpose developed geospatial data base structure (GDB) which allows solving problems of monitoring and providing safe exploitation of potentially dangerous objects. Furthermore in the process of solving problems GDB takes into account natural hazards, assessment of technical condition of potentially dangerous objects and anthropogenic impacts on the environment
The prospect of medicators application by means of injection of liquid medicine is substantiated. Principals of physical process of mixing liquid medicine are determined. Distribution of injected medicine concentration on pipeline section is established in the article
In this article the scheme of landing of early tomatoes and cucumbers in the climatic conditions of the Rostov region is described; we have also calculated the dose of fertilizers for jet system of mixture at a fertigation irrigation. The conclusion is drawn with a possibility of cultivation crop rotation of tomatoes and cucumbers in not heated greenhouses with application of fertilizers
The analysis of the developed types of local system of an irrigation is presented in this article with simultaneous input of nutrients. On the basis of an experimental material it is noted that development of the technological process is necessary for the solution of this problem, allowing to provide sufficient input of nutrients, at cultivation of vegetable and fruit crops. Installation for mixture of fertilizers and water according to the patent 2448450 is considered
This article shows the expediency of the use of natural dietary supplements and nutrients in the development of domestic production of bakery products with desired properties
The article briefly describes the essence of management, stating the goals and structure of the system of personnel management. It considers the essence of the method of functional-cost analysis (FCA) and, as a major gap, we have noted a low level of formalization, which requires the involvement of experts in applying the FSA. It also specifies the difference between the cost and the cost price. We consider the decision of questions of creation of the personnel management system on the FCA basis using the method of automated system-cognitive analysis (ASA-analysis), in particular: the measurement of the severity of socio-economic and psychological properties, metric scales, build intellectual measuring system, the development and application of models, providing both building occupation graphs and their application to measure the degree of compliance of the Respondent with the requirements of professional positions and to the positions including the cost of employment of personnel and resources allocated for staff on posts. The proposed approach can be applied not only at the decision of tasks of human resource management with DAF method, but when you apply the FSA in a variety of subject areas, in particular - the method of direct-Costing
The article presents the scheme-constructive solution for the separating working organ of the potato harvester, that allows to improve separation efficiency of root crops off the stems tops of
vegetable and plant residues in difficult harvesting conditions, as well as reducing the amount of damage to tubers
There were presented the results of researches of pectin influence as a cryoprotector on rheological properties of dough and physical-chemical indexes of bread quality in the article. We have also obtained the results which allow recommending pectin in the technology of bread producing from frozen semi-finished foods