Diagrammatic approach to gas-liquid phase transition in statistical theory

The lattice gas system is studied. In frameworks of statistical mechanics, it is proposed the analytic algorithm of approximations construction when pressure calculating. Algorithm is built on the basis of virial expansion using special small parameter ν. The parameter is introduced by the prescription of the corresponding ν-power weight to each Mayer diagram without contact vertexes. The obtained formulas describe the gas-liquid phase transitio

The nature of elastoplastic transition in low-carbon steel samples with and without welds

This paper describes the influence of a weld on elastoplastic transition in low-carbon steels. Depending on the level of internal stresses in the zone of the weld, the formation of Chernov-Lüders bands can occur either exactly in the weld or near it. In the second case, the influence of the weld is detected only when the front of the Chernov-Lüders band reaches it. In both cases, the features of kinetics for the fronts of the Chernov-Lüders bands are caused by the structural and phase inhomogeneity of a heat-affected zone and deposited metal

Spectroscopic studies of fractal aggregates of silver nanospheres undergoing local restructuring

We present an experimental spectroscopic study of large random colloidal aggregates of silver nanoparticles undergoing local restructuring. We argue that such well-known phenomena as strong fluctuation of local electromagnetic fields, appearance of "hot spots" and enhancement of nonlinear optical responses depend on the local structure on the scales of several nanosphere diameters, rather that the large-scale fractal geometry of the sample.Comment: 3.5 pages, submitted to J. Chem. Phy

IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition

Становление социального заказа на педагогов в истории русского образования

Introduction. The first state educational institution for teacher’s training was the teachers’ seminary established in 1783. However, the teaching profession appeared in Russia long before that and was supported by social request. This fact builds questions about transformations of public expectations in relation to teachers, i.e. about the history of the social order to teachers. That order had not been realized and reflected in some documents for a long time, but its influence on education in Russia can be clearly observed already in the 17th century. Purpose setting. The article attempts to determine features of its becoming. Methodology of the study. The research is based on a large layer of literature, on the principles of dialectics and historicism, and uses comparative historical analysis, deduction, culturomics, content analysis, statistics and other theoretical methods. Results. Features of forming of a social order to teachers in the 17th and 18th centuries are identified and specified. The factors and conditions of its forming in the specified historical period are characterized; its structural components were determined, also patterns of changes in the social order for teachers and its actualization time were detected. Conclusion. In the 17th century, there was an order for teachers in the Russian Tsardom, the subject of which was the church, but partly also the state and townspeople. The state imposed requirements on teacher’s work, regulating some aspects of school organizing. The emerging in those times trend of transition from religious characteristics of the teacher to professional ones finally took shape at the beginning of the 18th century, when the state order for teachers had been formed. By the middle of the century, the image of the teacher had radically changed, and there were requirements of professionalism in the being taught science and of positive personal characteristics, which found its place in organizing of the first teachers’ seminary: the order for teacher’s methodological training began thanks to it. Patterns of formation of a social order to teachers (society always has high expectations from either professional or personal characteristics of the teacher; during periods of social conflicts and changes the requirements for his personal characteristics are actualized; that transfer depends on social stability) confirm that clearly it depends on historical periods and socio-political conditions.Введение. Первым государственным образовательным учреждением по подготовке учителей стала учительская семинария, созданная в 1783 г. Однако учительская профессия возникла в России задолго до этого и поддерживалась запросом со стороны общества. Это вызывает вопросы о трансформациях общественных ожиданий в отношении учителей – об истории социального заказа на педагогов. Социальный заказ на педагогов долго не был осознан и отражен в регламентирующей документации, его влияние на организацию образования в России можно отчетливо наблюдать уже с XVII в. В статье предпринимается попытка определить особенности его становления. Методика и методология исследования. В основе исследования ‒ большой пласт литературы, оно строится на принципах диалектики и историзма, использовании сравнительно-исторического анализа, дедукции, культуромики, контент-анализа, статистики и других методов теоретического осмысления. Результаты. Выявлены и конкретизированы особенности становления социального заказа педагогам в XVII‒XVIII вв. Охарактеризованы факторы и условия его формирования в указанный исторический период, определены его структурные компоненты, обнаружены закономерности изменения социального заказа на педагогов, время его актуализации. Выводы. В XVII в. в Русском царстве возник заказ на педагогов, субъектом которого выступала церковь, отчасти – государство и горожане. Государство предъявляло требования к работе учителей, регламентируя некоторые аспекты организации школ. Наметившаяся тогда тенденция перехода от духовных характеристик педагога к профессиональным окончательно оформилась в начале XVIII в., когда был определен государственный заказ на учителей. К середине века образ учителя кардинально изменен, к нему предъявляются требования профессионализма в преподаваемой науке и положительных личностных характеристик, что нашло отражение при организации учительской семинарии; с нее начался заказ на методическую подготовку педагога. Закономерности формирования социального заказа учителям (общество всегда обладает повышенными ожиданиями или к профессиональным, или к личностным характеристикам педагога; в периоды социальных конфликтов и перемен актуализируются требования к личности; перевес зависит от социальной стабильности) подтверждают его обусловленность историческим периодом и социально-политическими условиями

Graphs and algebras of symmetric functions

We describe an algebraic technique for operating with power series whose coefficients arerepresented by integrals of symmetric functions fn defined on the Cartesian powers Ωⁿ of a set Ω with a measure

Statistical mechanics study of the thermodynamics of binary alloys with long-rang interaction

In frameworks of statistical mechanics of lattice gas model, it is calculated the free energy and the specific heat of binary alloys in the case when their atoms have a long-rang interaction. The calculation method is based on the use of connection between the statistical system of alloy atoms and the so-called lattice gas mode