Soliton complexity in the damped-driven nonlinear Schr\"odinger equation: stationary, periodic, quasiperiodic complexes

Stationary and oscillatory bound states, or complexes, of the damped-driven solitons are numerically path-followed in the parameter space. We compile a chart of the two-soliton attractors, complementing the one-soliton attractor chart.Comment: 12 pages, 7 figure

How to improve computer performance

Nowadays a large number of people use computers for different purposes such as games, work, listening to music, watching videos, making presentations etc. However, while operating a computer, most users often have to cope with the low performance of their machines. And as some people do not know how to optimize the computers, they buy a new one, even more expensive, thinking that it will solve the problem. In this case basic knowledge of computer optimization can save both time and money

Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses

There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin. The use of “Amaranth” cryopowder in the processed cheeses technology allows to enrich them with vitamins, mineral substances and food fibers. The main factors of introducing “Amaranth” cryoadditive were: the normative organoleptic estimation of a product and its daily need.Introduction of “Amaranth” cryopowder in cheese masses results in the energetic value growth along with the treating-prophylactic effect. The complicated complex of chemical and biochemical compounds, included in the composition of “Amaranth” cryopowder, allows to relate it to products with the wide spectrum of treating-prophylactic and radio-protective properties.Organoleptic characteristics of processed cheeses with cryopowder “Amaranth” testified that experimental samples of cheese keep the tender, elastic and resilient consistence. They have the specific original taste and smell (of cream butter). They had the homogenous picture on the cut, paste of the light-yellow or yellow color with separate dots of amaranth (black-red color). The surface of experimental samples was clean, shiny, correspondent to standards.Experimental samples had the pleasant commodity look. Processed cheese, produced using “Amaranth” cryopowder, combines in itself traditional consumption properties with technological possibilities of functional-technological ingredients of the vegetable origin.The offered products widen the assortment of milk products of the treating-prophylactic direction

Influence of Milk Thistle Shot on Quality Parameters of the Sour-milk Beverage

Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products. Just that is why, the aim of the work was to study the influence of milk thistle shot on quality parameters of the sour-milk beverage – kefir. It was established, that it had the homogenous consistence with a broken clot and color from white to creamy with shot particles. The increase of the milk thistle shot dose to 3 % and 4 % results in the taste with the brightly expressed milk thistle smack and brown color with the expressed milk thistle content. The viscosity of kefir with fms 2,5 % changes during seven days of storage, although remains rather high at 8 day, namely 47 s. The increase of the viscosity of kefir with milk thistle shot is explained by its hygroscopic properties, in which result free moisture of the product is bound. The analysis of microbiological parameters in the process of storage of kefir with milk thistle shot allows to make a conclusion about the satisfactory sanitary condition of the new product and its harmlessness for consumer's health. In the kefir with milk thistle shot the general amount of amino acids grew by 11,6 %, including irreplaceable ones – by 10,1 %, replaceable – by 12,6 %, that indicates its biological value.Addition of milk thistle shot to kefir didn't cause changes of the biological value of the protein component of the combined product. It is testified by the mean value of amino acid scores of control (129,3 %) and experimental (127,9 %) samples of kefir. Some growth of the valine score (3,6 %) can be noted.So, the combined product is characterized by the balanced amino acid composition. Due to adding milk thistle shot, consumption of amino acids, necessary for synthesis of proteins and essential number of compounds, vitally important for the human organism, grew

Vibration spectra of benzene-like models with Hooke's law interactions

The harmonic oscillations of a spring-ball model of benzene-like nanosystems with Hooke's law interactions between nearest, second, and third neighbors are explored. We show that in the cylindrical coordinates the dynamics of this cyclic hexagonal system is described by the Lagrange equations similar to those of the one-dimensional two-component crystal model. We expose that the vibration frequencies of the hexagonal model lie on the branches of the dispersion law of the associated lattice model, and their positions are determined by the cyclic Born-Von Karman condition. The hexagonal model is generalized to one describing the benzene molecule and the fully deuterated and halogenated benzenes. The effect of hybridization of vibration modes and the pushing apart of spectral branches in the crossover situation is revealed. All the discrete frequency spectrum and normal modes of oscillations and their explicit dependencies on all the constants of elastic interactions are exactly found.Comment: 25 pages, 10 figure

Dynamical correlations in electronic transport through a system of coupled quantum dots

Current auto- and cross-correlations are studied in a system of two capacitively coupled quantum dots. We are interested in a role of Coulomb interaction in dynamical correlations, which occur outside the Coulomb blockade region (for high bias). After decomposition of the current correlation functions into contributions between individual tunneling events, we can show which of them are relevant and lead to sub-/supper-Poissonian shot noise and negative/positive cross-correlations. The results are differentiated for a weak and strong inter-dot coupling. Interesting results are for the strong coupling case when electron transfer in one of the channel is strongly correlated with charge drag in the second channel. We show that cross-correlations are non-monotonic functions of bias voltage and they are in general negative (except some cases with asymmetric tunnel resistances). This is effect of local potential fluctuations correlated by Coulomb interaction, which mimics the Pauli exclusion principle