Оберігальна педагогіка східних слов’ян (VI-XІІІ ст.)

(UA) Народна педагогіка східних слов’ян VI-XІІІ ст. мала оберігальну спрямованість, що зумовлюється язичницькими віруваннями у добрі і злі сили. У статті, на підставі археологічних, етнографічних джерел, історичних досліджень, пам’яток фольклору розглянуто різноманітні засоби оберігальної педагогіки.(EN) Folk pedagogy of the Eastern Slavs of VI–XIII century had a direction of using talismans, which was caused by pagan beliefs in forces of good and evil. Different means of talisman pedagogy, such as personal apotropies, ornamentation of children's toys with protective symbols, ritual and non-ritual actions, imitations and rites, ways of curing children's diseases and words-talismans are viewed in this article on the basis of archaeological and ethnographic sources, historic research and folklore monuments

ЗАМІТКИ ПРО РАННЬОСЕРЕДНЬОВІЧНІ ГРОШІ З ГАЛИЧА ТА ІНШИХ МІСЦЕВОСТЕЙ НА ЗАХОДІ УКРАЇНИ

The article presents the issue of monetary money, ingots of precious metals and commodity money (arrowhead-like iron bars) from Halych and other places of western Ukraine in the period from 6th to 13th century.У статті відображено обіг монетних грошей, злитків з коштовних металів і залізних «платил» з Галича та інших місцевостей сучасної Західної України впродовж VI–XIII ст

The Shadow Economy and Morals: A Note

If the established rules are obeyed spontaneously in an economy, this increases economic efficiency since the uncertainties, monitoring costs and incentive problems induced by opportunism can be avoided. Opportunism will be increasedby increasing the incentives for unlawful behaviour, however, and a slight increase in these incentives might cause a cumulative and self-nourishing breakdown of morals. The dangers of the growing shadow economy are louring here.shadow economy; business morality; critical mass; taxation; tax compliance

Abstract objects: Species, Kinds, Concepts

In the paper I present Kotarbiński’s approach to abstract objects and show some mistakes in his investigations. By formal ontology I try to explain Kotarbiński’s view and proffer a new solution, a formal solution that is – I hope – in the spirit of Lvov–Warsaw (Lwów–Warsaw) School

Endangered Species Act Innovations in the Post-Babbittonian Era—Are There Any?

One of the mysteries of environmental policy in the Bush Administration will be how and why it squandered an opportunity to continue market-based administrative reforms of the Endangered Species Act begun, ironically, in the Clinton Administration under the direction of then Secretary of the Interior Bruce Babbitt. This article traces the momentum built for reform in the Babbittonian era and examines what has not happened since then

Development of nutritionally balanced and acceptable army ration packs : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Product Development at Massey University

Pg 198 not in original - misnumberedNutritionally balanced and consumer acceptable one man ration packs were developed for the N.Z. Army. The rations were designed quantitatively, using firstly mixed integer linear programming and secondly, menu planning techniques with spread sheet analysis. For the mixed integer linear programming model, nutritional and food quantity constraints were obtained from a literature search and from a consumer survey on the present ration packs. The four menus of the first prototype ration pack, developed using mixed integer linear programming model, were consumer tested with a small group of soldiers during a field exercise in New Zealand. Focus groups determined the soldiers' attitudes to the new pack. The results showed that the first prototype ration pack was superior to the present ration pack, though improvements were still required. Redesigning of the ration pack menus included the selection of commercially available foods and the development of 5 canned meat meals with army personnel consumer groups. The final menu planning used spreadsheet analysis, as it provided a quicker output of results. A second prototype ration pack, with four menus, was finally developed. This second prototype ration pack was consumer tested with larger groups of soldiers in Malaysia and New Zealand, on separate field exercises. Both trials indicated high acceptance of the second prototype ration pack, with only the weight and the bulkiness being major problems. A final prototype ration pack was developed based on the foods included in the second prototype. This pack included two main meals in the form of canned meat meals, several snack foods and beverages. The average weight and cost of this final prototype ration pack were 1.411 kg and $10.62, compared to 1.275 kg and$8.10 for the present ration pack. The nutritional composition of this final prototype did not meet all the human requirements, as it was based on the foods in the second prototype ration pack. Some of these foods, particularly the canned meals, need to be reformulated to ensure that the pack provides the complete requirements of the soldiers over the period of an exercise

Headspace analysis of natural yoghurt using headspace solid phase microextraction : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University (Turitea Campus), Palmerston North, New Zealand

The Solid Phase Microextraction (SPME) method was originally developed to extract volatile and semivolatile compounds from wastewater samples but has since been applied to flavour compounds in foods and beverages. Research using the HS-SPME in related areas such as cheese and skim milk powder has been carried out but, to date, no work has been done on yoghurt flavours. The main objective of this study was to devise a methodology for the Headspace Solid Phase Microextraction (HS-SPME) technique to investigate and quantify six flavour analytes in natural, set yoghurts made from recombined milk. The relevant literature was reviewed and from it, a research proposal for this work on yoghurts was drawn. The first step in analysing and quantifying the yoghurt volatiles was to set up a working methodology for the HS-SPME method. The 100 μm polydimethylsiloxane (PDMS) fibre was chosen along with 20 minutes being the optimum fibre adsorption time. General equipment, materials and methods used throughout this thesis are also detailed. The external standard (ES) method was used to calibrate the GC and quantify the analyte concentrations in this study. The internal standard (IS) method was not used as a quantitative tool in this study. Once the HS-SPME methodology had been set up for the analysis of yoghurts, the classical Static Headspace (SH) method was compared with the HS-SPME method for extraction efficiency. The results suggested that the two methods were complementary in that the SH method extracted the more volatile compounds (acetaldehyde, acetone and 2-butanone) whereas, the HS-SPME method extracted the semi- to non-volatile compounds (ethanol, diacetyl and acetoin) more readily. However, the HS-SPME was found to be the more sensitive and effective method of the two techniques tested. The next step in the thesis was to investigate the presence of the six analytes in milk and cultured yoghurt. The effects of the sample matrix, fat levels and incubation on the volatile concentrations were also examined. The results suggested that the six analytes were inherently present in milks but at low concentrations. No conclusive effects were found for the sample matrix, fat levels and incubation. However, it was evident that fermentation of the milks using bacterial starter cultures resulted in a large increase in some of the volatiles being investigated. Following this, the effects of fat levels, storage time and storage temperature on the six volatiles in yoghurts were examined. The results indicated that significant fat level effects were only seen for diacetyl and acetoin, while temperature effects were only observed for ethanol. In both trials, only general trends for the analytes concentrations were drawn because the data varied from day to day. The results suggested that most of the compounds decreased with time except for diacetyl, which seemed to increase. The final part of this study looked at applying the devised HS-SPME methodology to a series of commercial yoghurts as a preliminary trial, with a view to investigating a potential application for the HS-SPME method. Fourteen commercial yoghurts were analysed and the six analytes quantified. The data obtained was analysed using Principle Component Analysis (PCA), which divided the yoghurts into groups based on their analyte concentrations. From these groupings, eight yoghurts were selected and fresh samples were analysed using HS-SPME and PCA. This was carried out parallel with an untrained consumer panel, which had to distinguish differences between the yoghurts in a series of triangle tests by smelling the headspace on opening the yoghurt containers. The conclusions drawn were that, unlike the HS-SPME method with PCA, the average consumer could not differentiate the yoghurts based on smell alone. PCA also showed that the HS-SPME results obtained were fairly reproducible. In conclusion, the HS-SPME method was shown to be a useful analytical technique, which can be used to analyse and quantify flavour compounds in natural, set yoghurts. This area of investigation has a lot of scope, with the results from this study providing a basis or starting point for further investigations in this area. Future studies may lead to potential applications for the HS-SPME method, one of which may be quality control where correlation of sensory data with HS-SPME analytical data is required