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

Epsilon-Near-Zero Grids for On-chip Quantum Networks

Realization of an on-chip quantum network is a major goal in the field of integrated quantum photonics. A typical network scalable on-chip demands optical integration of single photon sources, optical circuitry and detectors for routing and processing of quantum information. Current solutions either notoriously experience considerable decoherence or suffer from extended footprint dimensions limiting their on-chip scaling. Here we propose and numerically demonstrate a robust on-chip quantum network based on an epsilon-near-zero (ENZ) material, whose dielectric function has the real part close to zero. We show that ENZ materials strongly protect quantum information against decoherence and losses during its propagation in the dense network. As an example, we model a feasible implementation of an ENZ network and demonstrate that quantum information can be reliably sent across a titanium nitride grid with a coherence length of 434 nm, operating at room temperature, which is more than 40 times larger than state-of-the-art plasmonic analogs. Our results facilitate practical realization of large multi-node quantum photonic networks and circuits on-a-chip.Comment: 13 pages, 5 figure

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

TO THE QUESTION OF THE FUNCTIONAL-TECHNOLOGICAL INDICES OF MEAT MATERIALS AFTER THE STARTER CULTURES INTRODUCTION

In the experimental and control research of the received data it was proved that it was possible to activate the starter cultures by the electromagnetic treatment. In the article there are the testing results of the intensifying technology of summer sausage produce with the help of electromagnetic treatment with low frequencies of the starter cultures and meat materials.In the experimental and control research of the received data it was proved that it was possible to activate the starter cultures by the electromagnetic treatment. In the article there are the testing results of the intensifying technology of summer sausage produce with the help of electromagnetic treatment with low frequencies of the starter cultures and meat materials

TO THE QUESTION OF HAM PRODUCE

Nowadays it is topical to make technologies that can allow reducing the cost of meat products guaranteeing the set quality standards to a customer. In the article there are results of the research of the bio-modification of low grade meat raw materials and their use in ham production technology.Nowadays it is topical to make technologies that can allow reducing the cost of meat products guaranteeing the set quality standards to a customer. In the article there are results of the research of the bio-modification of low grade meat raw materials and their use in ham production technology