“This is a man’s world”: gender issues of leadership in literature

The potential of language in depicting objective reality is unquestionable today. Some authors refer to language as “the currency of knowing”. Much information about the world and people is recorded in works of literature, and it is of value even if it is shown from the author’s perspective. Works of literature have always been a source of knowledge for readers, characters becoming role models for some peopleDanilova, E. S. “This is a man’s world”: gender issues of leadership in literature / E. S. Danilova // Research Result. Ser. Theoretical and Applied Linguistics. - 2019. - Vol.5, N4.-P. 106-114. - Doi: 10.18413/2313-8912-2019-5-4-0-9

The "OLD-SCHOOL PROFESSIONALISM" concept as described in "The Vogue Factor" by K. Clemen

The article is focused on the components of professionalism as a system of knowledge and values which is inherent to a specific professional community. The linguistic material was obtained from a literary work, namely: "The Vogue Factor" novel by K. Clements published in Englis

The concept of basic human values in Oriental and Occidental cultures: linguistic representation

The paper is focused on the lexical means representing the basic human values as perceived by various cultures and religions. Differences between the Occidental and Oriental understanding of - value‖ are analyzed, along with the English and Russian definition of the ter

STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION

The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits. Moreover, rennet sample corresponded to the first and second classes. It was proved that the number of spores of lactating fermenting microorganisms met the requirements for milk for the production of any kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce cheeses at various enterprises varied significantly. The data indicate the variability of the content of all groups of fatty acids — low molecular weight, saturated, monounsaturated and polyunsaturated. As a result of gas chromatography studies using the chromatographic complex «Chromos GX-1000» with a flame ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm, it was found that the largest absolute fluctuations were for saturated (± 7.03 % of the average value) and monounsaturated fatty acids (± 3.77 % of the average value). Absolute fluctuations in the group of low molecular weight fatty acids amounted to ± 2.62 %, and in the group of polyunsaturated — ± 1.02 % of the average value. The calculation of the relative deviation showed that the most varied groups were the ones of low molecular weight fatty acids (± 28.40 rel.%) and polyunsaturated fatty acids (± 25.11 rel.%). At the same time, a relatively high content of certain fatty acids: myristoleic, palmitic, palmitoleic and low levels of stearic and oleic fatty acids, was revealed in individual milk samples.The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits. Moreover, rennet sample corresponded to the first and second classes. It was proved that the number of spores of lactating fermenting microorganisms met the requirements for milk for the production of any kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce cheeses at various enterprises varied significantly. The data indicate the variability of the content of all groups of fatty acids — low molecular weight, saturated, monounsaturated and polyunsaturated. As a result of gas chromatography studies using the chromatographic complex «Chromos GX-1000» with a flame ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm, it was found that the largest absolute fluctuations were for saturated (± 7.03 % of the average value) and monounsaturated fatty acids (± 3.77 % of the average value). Absolute fluctuations in the group of low molecular weight fatty acids amounted to ± 2.62 %, and in the group of polyunsaturated — ± 1.02 % of the average value. The calculation of the relative deviation showed that the most varied groups were the ones of low molecular weight fatty acids (± 28.40 rel.%) and polyunsaturated fatty acids (± 25.11 rel.%). At the same time, a relatively high content of certain fatty acids: myristoleic, palmitic, palmitoleic and low levels of stearic and oleic fatty acids, was revealed in individual milk samples

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