Learner-centered Approach in Teaching Foreign Language: Psychological and Pedagogical Conditions

The paper dwells on the psychological and pedagogical conditions of implementing learner-centered approach in teaching foreign language to engineering students at the Tomsk Polytechnic University. The concept of learner-centered approach in teaching foreign language was in detail pedagogically, psychologically and methodologically studied, foreign language teaching regulatory documents in the technical university were analyzed, teaching methods and learning outcomes in accordance with the existing English language teaching methodology were presented, results of the engineering students’ questionnairing and key techniques to improve teaching foreign language based on the learner-centered approach were proposed

Research of the temperature state of nuclear fuel with various fuel rod design modifications

The temperature distribution in a fuel pallet consisting of uranium dioxide was researched depending on the thickness of the fuel-clad gap and the size of the central hole at various points in the nuclear reactor campaign. The fuel element of the VVER-1200 was selected as a model. It has been established that a reduction in the fuel-clad gap leads to a decrease in the maximum temperature of the fuel since the fuelclad gap has lower thermal conductivity in comparison with the cladding and the fuel. The composition of the gas in the gap changes during the fuel campaign due to the release of gaseous fission products, which leads to a reduction of thermal conductivity. Reducing the center hole also decreases the maximum fuel temperature, but to a lesser degree than the reduction of the fuel-clad gap

Education as a Condition for Social Well-being of Human

This article touches upon the idea of new educational models which are a guarantee of social well-being. We argue that a classical model of university should necessarily go through a series of changes due to many objective reasons. Contemporary epistemology is symbolizing renaissance. Nowadays knowledge is transformed into information. Hence, information may be interpreted as that, what changes us or as past experience. We bring to the attention different educational models such as: a model of world-class university, an elitist model, a mass model, a two-level model, a networking model, a university of the third age. University is more and more involved in solution of many problems of modern world such as, training of specialists, social elite education, and provision of universal level of education. We also argue that the key task of educational process now is pragmatic values formation instead of the development of inner world of a person through educational process. There are new criteria for understanding the level of developing society. We put particular emphasis and consider the educational model of lifelong learning as one that gives the opportunity to students of different ages to study in various fields of science. This is unlimited research process the sense of which is to find truth, discover new form of knowledge during whole life-time

Substantiation of the efficiency of the method for processing viburnum by the method of osmotic dehydration

In the process of any food production, it is important not only to obtain a high quality product, but also to minimize industrial waste, reduce energy costs for the process. Recently, buyers are also paying special attention to the biological value, the popularity of organic and natural products is growing. The search for new types of non-traditional raw materials and the choice of a rational way of processing it is an important task for scientists and manufacturers. The subject of the study was the viburnum fruits (Viburnum opulus). The object is the process of osmotic dehydration. The purpose of the study is to substantiate the effectiveness of the method of processing Viburnum opulus fruits by the method of osmotic dehydration. The process of processing viburnum fruits provides for mandatory pre-freezing, defrosting, osmotic dehydration and drying. A method was developed for waste-free processing of viburnum fruits using the process of osmotic dehydration. Products of viburnum processing (osmotic solution and powders) were studied. Analysis of the mineral composition of powders of their derivatives from the processing of viburnum showed the highest content of potassium (5.74 %). In addition, vitamin C was found in the products of viburnum processing: in powders – 8.28 mg/100 g, in an osmotic solution − 1.12 mg/100 ml. Given that wild berries were used for the study, a study of powders for the presence of microorganisms and heavy metals was carried out. Mesophilic aerobic, facultative anaerobic microorganisms, yeasts and molds were not detected. The content of heavy metals is less than 10 ppm Pb. Thus, viburnum fruits are safe raw materials. When using osmotic dehydration, their biological value and organoleptic properties are preserved

Education as a condition for social wel-being of human

This article touches upon the idea of new educational models which are a guarantee of social well-being. We argue that a classical model of university should necessarily go through a series of changes due to many objective reasons. Contemporary epistemology is symbolizing renaissance. Nowadays knowledge is transformed into information. Hence, information may be interpreted as that, what changes us or as past experience. We bring to the attention different educational models such as: a model of world-class university, an elitist model, a mass model, a two-level model, a networking model, a university of the third age. University is more and more involved in solution of many problems of modern world such as, training of specialists, social elite education, and provision of universal level of education. We also argue that the key task of educational process now is pragmatic values formation instead of the development of inner world of a person through educational process. There are new criteria for understanding the level of developing society. We put particular emphasis and consider the educational model of lifelong learning as one that gives the opportunity to students of different ages to study in various fields of science. This is unlimited research process the sense of which is to find truth, discover new form of knowledge during whole life-time

Застосування похідних продуктів переробки дикорослих ягід для збагачення пресованого цукру

This paper reports a study addressing the issue of enriching pressed sugar in order to improve its biological value. As additives to sugar, the use of derivative products of processing wild berries Hippophaerhamnoides L., Viburnumopulus, Sambucusnigra, Sorbusaucuparia is suggested. The technology of processing wild berries includes their preliminary freezing, partial dehydration by osmotic dehydration, and subsequent drying. The resulting osmotic solution is proposed to be used to moisten sugar before its pressing and drying. An important practical aspect of this technological advancement is the possibility to move away from seasonality at sugar factories. Since it is advisable to process wild berries at the end of the beet processing season. To implement the proposed technology, one can use some available equipment. The chromatographic method was applied to analyze the amino acid spectrum of derivative products from processing wild berries; 17 amino acids were identified in their composition, including essential ones. The highest concentration of amino acids (55.47 mg/100 g) was found in the derivative product of Sambucusnigra processing. The least amount of amino acids passes into the product of processing Viburnumopulus (3.63 mg/100 g). The experiment showed that adding to sugar 10 % of the derivatives of the processed wild berries Hippophaerhamnoides L., Viburnumopulus, Sambucusnigra, Sorbusaucuparia has a positive effect on the organoleptic indicators of the finished product. The highest rating for all organoleptic indicators (appearance, taste and smell, purity of the solution) was given to sugar enriched with a derivative of the Hippophaerhamnoides processing product. It contained only 16 amino acids in the amount of 16.14 mg/100 g. Of the found amino acids, the highest concentration was demonstrated by serine (7.43 mg/100 g). The sugar with the addition of the solution after partial dehydration of Viburnumopulus revealed a slight characteristic smell of the additive. In the sugar with the addition of the derivative product of processing Sorbusaucuparia, a pleasant bitterness was felt, indicating the transition of sorbic acid from the fruit to osmotic solutionДослідження присвячене питанню збагачення пресованого цукру з метою підвищення його біологічної цінності. В якості добавок до цукру передбачене використання похідних продуктів переробки дикорослих ягід Hippophaerhamnoides L., Viburnumopulus, Sambucusnigra, Sorbusaucuparia. Технологія переробки дикорослих ягід включає їх попереднє заморожування, часткове зневоднення методом осмотичної дегідратації та подальше висушування. Утворений осмотичний розчин запропоновано використовувати для зволоження цукру перед його пресуванням та висушуванням.Важливим практичним аспектом даної розробки є можливість відійти від сезонності на цукрових заводах. Оскільки доцільно переробляти дикорослі ягоди по завершенню бурякопереробного сезону. Для забезпечення запропонованої технології можна використовувати деяке існуюче технологічне обладнання. Хроматографічним методом проведено аналіз амінокислотного спектру похідних продуктів переробки дикорослих ягід, визначено у їх складі 17 амінокислот, в тому числі й незамінних. Найбільша концентрація амінокислот (55,47 мг/100 г) виявлена у похідному продукті переробки Sambucusnigra. Найменше амінокислот переходить в продукт переробки Viburnumopulus (3,63 мг/100 г). Експеримент показав, що додавання до цукру 10 % похідних продуктів переробкидикорослих ягід Hippophaerhamnoides L.,Viburnumopulus, Sambucusnigra, Sorbusaucuparia позитивно впливає на органолептичні показники готового продукту. Найвищу оцінку за всіма органолептичними показниками (зовнішній вигляд, смак і запах, чистота розчину) отримав цукор, збагачений похідним продуктом переробки Hippophaerhamnoides. У ньому було виявлено лише 16 амінокислот у кількості 16,14 мг/100 г. Із знайдених амінокислот найбільшою була концентрація серину (7,43 мг/100 г). Вцукрі із додаванням розчину після часткового зневоднення Viburnumopulus спостерігався незначний характерний запах добавки. В цукрі із додаванням похідного продукту переробки Sorbusaucuparia відчувалася приємна гірчинка, що свідчить про перехід в осмотичний розчин сорбінової кислоти із плоді

Determination of quality indicators of sugar fortified with a by-product of elderberry processing

Granulated and pressed beet sugar consists of 99.61–99.7 % sucrose, which is a source of energy for the body. However, this product does not contain other vital nutrients. The object of the study is the method of non-waste processing of elderberry fruits. Wild-growing fruits of black elder Sambucus nigra L were used as the subject of the study. Pre-cleaned elder fruits were frozen at a temperature of –18±2 °C, and after defrosting they were subjected to osmotic dehydration. For this, a 70 % sugar solution with a temperature of 50±5 °C was used (hydromodule 1). The duration of osmosis was 1 hour. The derivative product formed as a result of osmotic dehydration of elderberries (elderberry syrup) was used to enrich granulated sugar in an amount of 10 % by weight of sugar. After thorough mixing with the solution, the sugar was dried in a laboratory vacuum dryer. Anthocyanin dyes contained in the elderberries gave the sugar a bright pink color. The resulting product had a characteristic smell and taste of elderberry. The composition of sugar was studied by high-performance liquid chromatography. It was found that sugar enriched with an elderberry derivative contains 0.03±0.02 mg/100 g of vitamin C and 0.28±0.02 % flavonoids. This gives it certain antioxidant properties. In addition to sucrose, glucose (0.20±0.02) and fructose (0.27±0.02) were found in the product by the polarimetric method. Analysis of the amino acid spectrum of enriched sugar showed the presence of 18 amino acids (total amount of 5.547 mg/100 g), including all essential ones. The most found in enriched sugar, mg/100g: tyrosine (0.93), alanine (0.79), phenylalanine (0.752) and leucine (0.749). The results obtained indicate an increase in the biological value and additional functional properties of fortified suga

Education as a condition for social wel-being of human

This article touches upon the idea of new educational models which are a guarantee of social well-being. We argue that a classical model of university should necessarily go through a series of changes due to many objective reasons. Contemporary epistemology is symbolizing renaissance. Nowadays knowledge is transformed into information. Hence, information may be interpreted as that, what changes us or as past experience. We bring to the attention different educational models such as: a model of world-class university, an elitist model, a mass model, a two-level model, a networking model, a university of the third age. University is more and more involved in solution of many problems of modern world such as, training of specialists, social elite education, and provision of universal level of education. We also argue that the key task of educational process now is pragmatic values formation instead of the development of inner world of a person through educational process. There are new criteria for understanding the level of developing society. We put particular emphasis and consider the educational model of lifelong learning as one that gives the opportunity to students of different ages to study in various fields of science. This is unlimited research process the sense of which is to find truth, discover new form of knowledge during whole life-time

Низькоглютенове пісочне печиво збагачене порошком батату (Ipomoea batatas var. Portu Orange): показники якості та текстури

The chemical composition of sweet potato (Ipomoea batatas var. Portu Orange), grown in Ukraine, was studied to determine its potential in shortbread technology. Portu Orange sweet potato has a high content of starch (11.2 %), natural sugars (4.7 %), dietary fiber (3.8 %) and food pigments. To obtain the highest quality characteristics and preserve the antioxidant properties of sweet potato during drying, an innovative microwave vacuum drying method was used. This allowed us to produce Portu Orange sweet potato powder with a high content of starch (43 %), natural sugars (18 %), dietary fibre (14.6 %) and preservation of food colouring properties. According to organoleptic parameters, Portu Orange sweet potato has an orange color, which was formed with a combination of anthocyanin pigmentation of the skin (orange) and β-carotene pigmentation of the flesh (light orange). In shortbread technology, Portu Orange sweet potato is used in powder form, which is an alternative to starch, sugar, orange food colorings, gluten-containing cereals and egg products. Portu Orange sweet potato powder was added to the shortbread recipe in the amount of 38 % to completely replace sugar and chicken eggs. The wheat flour in the recipe was replaced by 80 % low-gluten wheat flour and 20 % sweet potato powder. Compared to regular shortbread, the protein content increased by 24.3 % to 9.2 g/100 g, the dietary fiber content increased by 74.6 % to 10.3 g/100 g, and the ash content increased by 155.6 % to 2.3 g/100 g. The fat content of shortbread with sweet potato powder was reduced by 7.5 %, the carbohydrate content was reduced by 11.5 % and the energy value was reduced by 8 % to 407.8 kcal/100 g. Texture parameters were improved, making shortbread with sweet potato powder less hard, the hardness was reduced by 48 %, but at the same time the fracturability indicators were maintained, the fracturability was reduced by only 2 %, compared to the regular shortbread, which made it more acceptable to consumers. The obtained changes in the nutritional value of the shortbread, the improvement of the texture, the reduction of the gluten content and the presence of a high amount of biologically active substances confirm the effectiveness of using Portu Orange sweet potato powder for dietary low-gluten nutrition.Досліджено хімічний склад батату (Ipomoea batatas var. Portu Orange), що вирощується в Україні, для визначення його потенціалу у технології пісочного печива. Батат сорту Portu Orange має високий вміст крохмалю (11,2 %), натуральних цукрів (4,7 %), харчових волокон (3,8 %) та харчових пігментів. Для отримання найвищих якісних характеристик та збереження антиоксидантних властивостей батату при сушінні використовувався інноваційний метод мікрохвильового вакуумного сушіння. Це дозволило отримати порошок батату сорту Portu Orange з високим вмістом крохмалю (43 %), натуральних цукрів (18 %), харчових волокон (14,6 %) та збереженням властивостей харчових барвників. Батат сорту Portu Orange за органолептичними показниками має помаранчевий колір, що утворився з поєднанням пігментації β-каротином шкірочки (помаранчевий колір) та пігментації β-каротином м'якоті (світло-помаранчевий колір). У технології пісочного печива батат сорту Portu Orange використовується у вигляді порошку, що є альтернативою крохмалю, цукру, харчовим барвникам помаранчевого кольору, глютеновмістним злаковим рослинам та яэчним продуктам. Порошок батату сорту Portu Orange додавався до рецептури пісочного печива у кількості 38 % для повної заміни цукру та курячих яєць. Пшеничне борошно у рецептурі було замінене на 80 % низькоглютеновим пшеничним борошном та на 20 % порошком батату. Порівняно зі звичайним пісочним печивом вміст білка збільшився на 24,3 % до 9,2 г/100 г, вміст харчових волокон збільшився на 74,6 % до 10,3 г/100 г та вміст золи збільшився на 155,6 % до 2,3 г/100 г. Вміст жиру у пісочному печиві з порошком батату зменшився на 7,5 %, вміст вуглеводів зменшився на 11,5 % та енергетична цінність знизилася на 8 % до 407,8 ккал/100 г. Показники текстури покращились, зробивши пісочне печиво з порошком батату менш твердим, твердість зменшилась на 48 %, але при цьому збереглись показники ламкості, ламкість зменшилась лише на 2 %, у порівнянні зі звичайним пісочним печивом, що зробило його більш прийнятним для споживачів. Отримані зміни в харчовій цінності пісочного печива, покращення текстури, зменшення вмісту глютену та наявність високої кількості біологічно активних речовин підтверджують ефективність використання порошку батату Portu Orange для дієтичного низькоглютенового харчування