Estimates of the Discrepancy Function in Exponential Orlicz Spaces

We prove that in all dimensions n at least 3, for every integer N there exists a distribution of points of cardinality $N$, for which the associated discrepancy function D_N satisfies the estimate an estimate, of sharp growth rate in N, in the exponential Orlicz class exp)L^{2/(n+1)}. This has recently been proved by M.~Skriganov, using random digit shifts of binary digital nets, building upon the remarkable examples of W.L.~Chen and M.~Skriganov. Our approach, developed independently, complements that of Skriganov.Comment: 13 page

Investigation of the Efficiency of Use of Polycomponent Acidifiers in the Technology of Rye- Wheat Bread

The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.The composition of acidifiers includes the enzymatic preparations (EP) Glusim 10000 Mono (glucose oxidase) that favors the improvement of structural-mechanical properties of dough, EP Pentopan 500 BG (mixture of pentosanase and hemilcellulase) that favors the modification of non-starched polysaccharides and provides elastic crumb. For providing the proper dough acidity and intensification of the process of dough fermentation, the acidifier composition is added with citeric acid and dry milk serum (DMS), and for improving organoleptic parameters – with rye fermented malt (RFM). For increasing dough water-absorbing ability and keeping products\u27 freshness in the process of storage, guar gum is added.The optimal dosage of PCA “Optimal 1” and “Optimal 2” in the recipe of rye-wheat bread is 2 % to the flour mass.There are considered technological aspects of acidifiers use. There are considered processes, connected with stalling, loss of organoleptic and physical-chemical parameters of the bread quality at storage. The positive effect of acidifiers on the parameters of crumbling and swelling of bread crumb at the accelerated technology of its preparation. It was established, that the use of acidifiers favors the deceleration of rye-wheat bread staling. There was obtained the positive influence of acidifiers on preserving smell and taste of ready products. The obtained results prove the expedience of using the elaborated polycomponent acidifiers “Optimal 1” and “Optimal 2” in the technology of rye-wheat bread at its accelerated preparation. The use of the elaborated acidifiers favors the shortening of the technological process of rye-wheat bread production in 2,5-3 times and provide freshness, taste and smell preservation in ready products

The Supremum Norm of the Discrepancy Function: Recent Results and Connections

A great challenge in the analysis of the discrepancy function D_N is to obtain universal lower bounds on the L-infty norm of D_N in dimensions d \geq 3. It follows from the average case bound of Klaus Roth that the L-infty norm of D_N is at least (log N) ^{(d-1)/2}. It is conjectured that the L-infty bound is significantly larger, but the only definitive result is that of Wolfgang Schmidt in dimension d=2. Partial improvements of the Roth exponent (d-1)/2 in higher dimensions have been established by the authors and Armen Vagharshakyan. We survey these results, the underlying methods, and some of their connections to other subjects in probability, approximation theory, and analysis.Comment: 15 pages, 3 Figures. Reports on talks presented by the authors at the 10th international conference on Monte Carlo and Quasi-Monte Carlo Methods in Scientific Computing, Sydney Australia, February 2011. v2: Comments of the referee are incorporate

Conceptual Space of Image in the Psychological Literature

У статті викладено результати теоретичного аналізу поняття імідж. Уза-гальнено провідні концептуальні підходи у визначенні цього поняття та його основних компонентів. The results of theoretical analysis of concept image are highlighted in the article. Theoretical conclusion of main conceptual lines of image definition and structure is proposed

Empirical Research of Relatioships of Styles in Speech Image Shucture

У статті висвітлено теоретичний аналіз мовленнєвого стилю, в якому реалі¬зується психологічний компонент мовленнєвого іміджу. Розкрито ре-зуль¬тати емпіричного дослідження особливостей структури взаємозв’язків мовленнєвого стилю з іншими стилями мовленнєвого іміджу та психологічними особли¬востя¬ми особистості. The article provides theoretical analysis of speech style, which realized the psychological component of speech image. Reveals the results of empirical characteristics of structure interactions speech style with other styles of speech image and psychological characteristics of personality