Sensitivity to vapors of ethanol of thin films of SnO2 alloyed by fluorine after isothermal annealing

Films of tin oxide are intensively used as a sensitive element of sensors for the determination of various gases in atmospheric air [1]. The principle of operation of these sensors is based on the modulation of the near-surface space charge region and the change in the electrical resistivity of film crystals upon adsorption of gas molecules. In order for physicochemical processes to proceed quickly on the surface of the sensitive layer, providing a response time of several seconds, the sensor is heated to a temperature of 100-450 ° C, which "activates" its surface. Sensors are used by environmental services, chemical enterprises, in oil and gas industry - wherever it is necessary to make express measurements of the concentrations of such gases as: propane, methane, hydrogen, vapors of ethyl alcohol. For a long time, thin films are in a state heated to 400°C. Determining how long the film can retain its useful properties in the operating mode is an actual scientific and practical task

Influence of plasma exposure on physical characteristics of thin films of SnO2 obtained from SnCl4 solutions with additives of NH4F and NH4OH

The electrical conductivity of tin dioxide is extremely sensitive to the state of the surface in the temperature range 300-800 K, at which oxidation-reduction reactions take place on its surface. Nanocrystalline films of tin dioxide are selectively sensitive to the presence of toxic gases, organic and certain biological molecules in the surrounding atmosphere [1]. SnO2-based films are also used as transparent conductive coatings [2]. To modify the properties of the films, alloying, heat treatment, plasma treatment is used

Initial State Fluctuations and Complete Destruction of the Projectile Nucleus in Interactions of Asymmetric Nuclei at High Energies

A study of characteristics of the events of complete destruction of the projectile nucleus in the interactions between asymmetric nuclei for different initial states of the collision, is performed. In the interactions of the sulfur nuclei with heavy emulsion nuclei at energy 200 AGeV, anomalous high number of events the complete destruction of the projectile nuclei, is observed. The high probability of such events depends on the energy of interaction (it is not detected in the interactions of the sulfur nuclei with emulsion nuclei at energy of 3.7 AGeV), on the degree of asymmetry of the interacting nuclei (it is not detected in interactions of the sulfur nuclei with light emulsion nuclei) and on initial state of interaction (it is not detected in peripheral collisions). These events are characterized by high multiplicity of secondary particles and narrow angular distribution at large angles (they form narrow peak in the region of small values of average pseudorapidity)

DEVELOPMENT OF A NEW TYPE OF SEASONING BASED ON SPROUTED BUCKWHEAT GRAIN OF THE «BOGATYR» VARIETY

The article presents a recipe and a score scale for organoleptic evaluation of the quality of a new type of seasoning based on sprouted buckwheat. The results of studies of the nutritional value, biochemical composition, and antioxidant activity of the new product are presented. It was found that the prototype seasoning with the addition of 30% sprouted buckwheat is characterized by an increased content of protein, vitamins, microand macro elements compared with the control sample, as well as the addition of sprouted buckwheat grains to the seasoning allowed to increase by 25% the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg / 100 g, respectively

Review of experience of family medicine in Europe and Central Asia : Executive summary

This report summarizes the findings of four case studies that review the experience of family medicine in Europe and Central Asia (ECA) Region. It is part of a study comprising five volumes that review the experience of family medicine in four countries in ECA--Armenia, Bosnia and Herzegovina, Kyrgyz Republic and Moldova. The report reviews the experience, draws lessons, and establishes an evidence base for detailed analysis. The study presents best practices for policy dialogue and future investments by the World Bank and other financial institutions. The detailed case studies compare these countries and draw common themes and issues. Comparisons are made with best-developed or existing models in the OECD and other countries in the Europe and Central Asia Region that have already undertaken family medicine reform

The Effect of Juniper Powder (Juniperus Communis L) on the Physico-chemical, Antioxidant Properties of Wheat Bread

The article considers the use of vegetable raw materials in order to increase the physico-chemical composition, antioxidant activity of bakery products. Juniper fruit powder (Juniperus communis L) was selected as a plant raw material. The aim of the study is to increase the physico-chemical, antioxidant properties of bread by adding crushed juniper fruits. In the course of improving the technology of bakery products, a new type of product with high antioxidant activity has been developed. Crushed juniper fruits (Juniperus communis L) were added to the bread recipe in an amount of 3%. Thus, the value of the antioxidant activity of bread with the addition of 3% crushed juniper fruits is 2 times higher compared to the control model, which is 15.5 and 7.5 mg /100 g, respectively. In this regard, the high level of antioxidant activity of bread with the addition of 3% of crushed juniper fruits directly affected the process of its storage. The physicochemical composition of bread with the addition of 3% crushed juniper fruits was also studied. The quality indicators of bread with crushed juniper fruits have increased, antioxidant activity, which indicates a high influence of crushed juniper fruits on the qualitative properties of the finished product. The practical value of the work lies in the fact that crushed juniper fruits were used for the first time to increase the nutritional and biological value of bakery products

THE INFLUENCE OF ISOTHERMAL QUENCHING ON STRUCTURE AND PROPERTIES OF STEEL 37HGF

В работе исследованы микроструктура и механические свойства конструкционной стали 37ХГФ после термической обработки по различным режимам. Проведен сравнительный анализ микроструктуры и комплекса механических свойств в исходном горячекатаном состоянии, после улучшения и изотермической закалки.The microstructure and mechanical properties of constructional steel 37HGF after heat treatment on different regimes were investigated. Comparative analysis steel microstructure and mechanical properties after hot-rolling, quenching, tempering and isothermal quenching was carried out

МОРФОМЕТРИЧЕСКАЯ ХАРАКТЕРИСТИКА ПЕРИФЕРИЧЕСКИХ ЛИМФАТИЧЕСКИХ УЗЛОВ ПРИ СОЧЕТАНИИ ВИЧ-ИНФЕКЦИИ И ТУБЕРКУЛЕЗА

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STUDY OF THE INFLUENCE OF THERMAL AND RADIATION EFFECTS ON THE 37HGF STEEL STRUCTURE AND PROPERTIES

The mechanical properties of 37HGF construction steel after heat treatment and ion implantation were investigated. By means ofoptical and electron microscopy the microstructure of 37 HGF steel was studied after various treatments.В работе исследованы механические свойства конструкционной стали 37ХГФ после термической обработки и ионной имплантации. С помощью оптической и электронной микроскопии изучена микроструктура стали 37ХГФ после различных режимов обработок