The effect of daily /24 hour/ precession of the geomagnetic dipole on the creation of Sq-variations

Daily procession of geomagnetic dipole effect on ionospheric Sq variation

Distilling entanglement from cascades with partial "Which Path" ambiguity

We develop a framework to calculate the density matrix of a pair of photons emitted in a decay cascade with partial "which path" ambiguity. We describe an appropriate entanglement distillation scheme which works also for certain random cascades. The qualitative features of the distilled entanglement are presented in a two dimensional "phase diagram". The theory is applied to the quantum tomography of the decay cascade of a biexciton in a semiconductor quantum dot. Agreement with experiment is obtained

THE WAYS OF IMRPOVING THE TECHNOLGY OF SUMMER SAUSAGE

In the article there are results of the testing the intensification technology of summer sausage by use of electro-magnetic treatment with low frequencies the starter cultures and meat raw materials.In the article there are results of the testing the intensification technology of summer sausage by use of electro-magnetic treatment with low frequencies the starter cultures and meat raw materials

STUDYING THE IMPACT OF THE ELECTROMAGNETIC FIELD WITH LOW FREQUENCY ON MINCED MEAT

In the article there are research results of how the low frequency electromagnetic field affects the muscular tissue of pork and beef. The pictures, justification and comparison of the received results are given.In the article there are research results of how the low frequency electromagnetic field affects the muscular tissue of pork and beef. The pictures, justification and comparison of the received results are given

FORMING THE FLAVOR AND TASTE OF SUMMER SAUSAGE

The most complicated processes in summer sausage produce technology are forming its flavor, consistency and texture. The basis to create flavor and taste of summer sausage is a fermentative process taking place in the ripening period. These processes depend on a number of factors described in the article.The most complicated processes in summer sausage produce technology are forming its flavor, consistency and texture. The basis to create flavor and taste of summer sausage is a fermentative process taking place in the ripening period. These processes depend on a number of factors described in the article

THE PERSPECTIVE OF USING STARTER CULTURES IN SUMMER SAUSAGE TECHNOLOGY

The article concerns the study results of the summer sausage mince with carbohydrates of big molecular mass added. With the carbohydrate molecular mass increasing the accumulation of the fermentation final products comes later. The carbohydrates choice allows programming and controlling the ready product taste and flavor.The article concerns the study results of the summer sausage mince with carbohydrates of big molecular mass added. With the carbohydrate molecular mass increasing the accumulation of the fermentation final products comes later. The carbohydrates choice allows programming and controlling the ready product taste and flavor