The Analysis of Character Creation Means in the Novel by M. Stel\u27mah “the Thought About You”

In the world thought and practice the scientific paradigm is anthropocentrism. In the aspect of these philosophical ideas the epic canvases by M. Stel\u27mah gain the qualitatively new interpretation. For today it is obvious that the works of verbal art must be considered not only as a reflection of socio-political, economic or cultural-educational life of certain society but first of all we must make the acquaintance with personages of the work, to cognize their human essence, to elucidate personal characteristics of personages as creators of own and general story. Such an approach will favor the realization of esthetic, educative and hedonistic function of the literature. Recipients cognize the essence of philosophical categories through the means of character creation of human images: “sense of being”, “happiness”, “self-cognition and self-realization”, “ugly and beautiful”, “comic-tragic and heroic”, “personal development” and so on. The system of images-personages of soviet epoch in their open description is considered in the article. The esthetics of social realism, its influence on the formation of the author\u27s idiostyle was discovered. The scientific novelty of the received results is in the detailed elucidation and analysis of the originality of the means of character creation of personages in socio-psychological novel by M. Stel\u27mak “The thought about you”. The materials and results of the study will be the valuable acquisition of literary criticism and the practice of teaching literature

Development of the New Point Scale of Organoleptic Evaluation at Manufacturing Organic Cakes

The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes' quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa', based on rye flour, “Golden amaranth”, based on amaranth flour and “Hempen delight”, based on hempen flour. For evaluating organoleptic characteristics of cakes, there was presented 50-point scale that includes evaluation of the following parameters: form, surface condition, color of crust, condition and color of crumble, porosity structure, smell, taste, flavor, post-taste, malaxation of crumble. Based on the method of expert evaluations, there were determined significance coefficients for each parameter. Thus, coefficient 0,5 was set for the parameters “porosity structure” and 1,5 for “color” and “smell”, the significance coefficient was equal 1 for a series of other parameters. The developed scale provided the following criteria of cakes evaluation: 45–50 points − "perfectly”, 40–44 points − "well", 30–39 points − "satisfactorily”, lower 30 points – “unsatisfactorily”. Based on the developed scale, the developed cakes were evaluated by the gustatory commission. All developed cakes corresponded to the mark “perfectly” by organoleptic parameters. The highest index of the quality level was inherent to the cake “Grechanyk” " – 0,99 at general sum of points for the gustatory evaluation 49,95. The cake Zhytnytsa corresponded to 0,98 by the quality level, "Hempen delight" – 0,96. The lowest quality level was detected in the cake “Golden amaranth” (0,94),that is caused by the specific taste of amaranth flour

Corporate education system as a factor of ensuring modern companies’ financial stability

Purpose: This article aims to identify the role of corporate universities opened by large holdings for their employees’ effective training as a part of the company’s mission implementation and ensuring business financial stability strategy. Design/Methodology/Approach: To implement flexible project management of the companies’ financial stability, a concept of corporate university development is presented on the grounds of a competency-based approach. Main emphasis of the competency-based approach is aimed at the labor functions performance and establishment of a correlation between competence and labor efficiency of employees. Findings: Methods and techniques of corporate education are aimed at creating human capital development optimal model, ensuring the company’s financial stability. Practical Implications: The study results were tested as part of a corporate retraining program for the specialists at the “Russian Railways” company in Rostov-on-Don. Participation in corporate university programs allows employees responding quickly to market changes. Originality/value: Main contribution of this study is to create an algorithm for transmitting the company's strategy to all management levels. The tools for key changes in the company’s organizational and financial management system are formed at a corporate university.peer-reviewe

A Finite-Volume Method for Nonlinear Nonlocal Equations with a Gradient Flow Structure

We propose a positivity preserving entropy decreasing finite volume scheme for nonlinear nonlocal equations with a gradient flow structure. These properties allow for accurate computations of stationary states and long-time asymptotics demonstrated by suitably chosen test cases in which these features of the scheme are essential. The proposed scheme is able to cope with non-smooth stationary states, different time scales including metastability, as well as concentrations and self-similar behavior induced by singular nonlocal kernels. We use the scheme to explore properties of these equations beyond their present theoretical knowledge

Isolasi Bakteri Penghasil Enzim Protease Alkalin Termostabil

In the effort of obtaining indigenous alkaline thermosteble protease producing bacteria, 17 different soil samples collected from slaughterhouses, fish ponds along the Nusa Tenggara, and spoiled milk disposal sites in Boyolali (Central Java) for microbial isolation. Out of the 1004 colonies obtained, 29 isolates showed proteolytic index ≥3.00. Enzymatic assay on these isolates resulted in two isolates (BYL-15 and BYL-28) with highest crude enzyme activity, this activity was also higher than that achieved by the standard bacteria (Bacillus firmus NRRL B-1107). After 36 hours of incubation, crude enzyme activity and specific activity of isolate BYL-15 were 106.45 U/ml filtrate and 5069.04 U/mg protein, respectively (at 50°C and pH 10.5). Whereas for isolate BYL-28 the crude enzyme activity and specific activity were 100.00 U/ml filtrate and 5,263.15 U/mg protein, respectively. The activity of these two isolates were about 10 times higher than that of the B. firmus (11.259 U/ml filtrate), whereas their specific activities were about 40 times than that of B. firmus (119.78 U/mg protein). Further studies showed that the proteolytic activity of these two isolates were still increased when assayed at 60°C, and more than one peak of activity were obtained when assayed at different pH values (8.5-12). Based on microscopic observations, these two isolates showed cell morphology characteristics of Actinomycetes