DIGITAL TECHNOLOGIES FOR COGNITIVE LINGUISTICS STUDIES IN MAGISTRACY

The field of higher education in Russia is undergoing significant changes that require reviewing past practices and professional activities. This article aims to study the potential of using modern digital technologies in linguistic experiments in cognitive linguistics regarding writing master’s degree theses.The analysis of recent cognitive studies has shown that the area for this research is diverse and includes investigating aspects of cognitive semantics, translation techniques, concordance, phrase variability, and others.  Research results show that cognitive science widely uses empirical data received through digital technologies such as Google. This digital tool can be accessible and suitable for linguistic experiments and the author demonstrates its application.The paper presents a model of the linguistic experiment on studying the variability of the structure of a conceptual binominal phrase in Russian and English. According to the obtained results, Russian users of the Internet feature a higher tendency for changing the order the binomial concepts than the English-speaking ones. These data provide language material for conclusions and further considerations from a cognitive perspective. The framework of this experiment can be a motivating factor for those who want to master their research and language skills in the magistracy.

Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing

Proteolytic activity and physico-chemical characteristics were studied for Norwegian dry-cured ham at four different times of processing: raw hams, post-salted hams (3 months of processing), hams selected in the middle of the production (12 months of processing) and hams at the end of the processing (24 months). Cathepsin H activity decreased until negligible values after 3 months of processing, whereas cathepsins B and B + L were inactive at 12 months. AAP was the most active aminopeptidase whereas RAP and MAP were active just during the first 12 months of processing. Proteolysis index reached a value of 4.56 ± 1.03 % with non-significant differences between 12 and 24 months of ripening. Peptide identification by LC-MS/MS was done and two peptides (GVEEPPKGHKGNKK and QAISNNKDQGSY) showing a linear response with the time of processing were found. Unfreezable water content and glass transition temperature were investigated using differential scanning calorimetry (DSC) technique with non-significant differences in the temperature of glass transition for 12 and 24 months of processing.The work was supported by the Research Council of Norway (project 225262/E40 – DryMeat)Peer reviewe

Description of atmospheric freeze-drying of brown seaweeds (Saccherina Latissima) with respect to thermal properties and phase transitions

[EN] Thermal properties of brown seaweeds (Saccharina latissima) were determined using DSC technique in the temperature range between -150.0 and 50.0 °C. The following phase transitions were detected: glass transitions, incipient point of ice melting and freezing point. The ice content and amount of unfrozen water was detected by analysis of the melting peak. The ice content reduction in the product was predicted for different moisture contents and temperatures for atmospheric freeze-drying processMobility of the scientists from Murmansk State Technical University was provided by financial support of SIU, High North Programme 2015 (HNP-2015/10053)Tolstorebrov, I.; Eikevik, T.; Petrova, I.; Bantle, M. (2018). Description of atmospheric freeze-drying of brown seaweeds (Saccherina Latissima) with respect to thermal properties and phase transitions. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1695-1702. https://doi.org/10.4995/IDS2018.2018.7696OCS1695170

Formation of the Yukaghir National School

The problems of preserving the language and culture of small ethnic groups are relevant in world society. The Yukaghirs are one of the disappearing ethnic groups due to their small number and long-term adaptation in a multi-ethnic environment that does not contribute to the development and preservation of linguistic and cultural traditions. The lack of a language environment, scientifically grounded educational programs and teaching materials, violation of psychological foundations that contribute to the preservation of an ethnic group are the main bases of the relevance of the study. The article presents the results of a long-term educational experiment on the preservation of the Yukaghir language and culture in the Nelemnoye secondary school of the Verkhnekolymsky district of the Republic of Sakha (Yakutia), the successful management of the educational process in the new conditions, its progressive expansion, development, and creation of a socio-educational space to preserve the native language and culture in the Yukaghir village. The practical results of the experiment can be used to solve similar problems in the world's educational society

Formation of the Yukaghir National School

The problems of preserving the language and culture of small ethnic groups are relevant in world society. The Yukaghirs are one of the disappearing ethnic groups due to their small number and long-term adaptation in a multi-ethnic environment that does not contribute to the development and preservation of linguistic and cultural traditions. The lack of a language environment, scientifically grounded educational programs and teaching materials, violation of psychological foundations that contribute to the preservation of an ethnic group are the main bases of the relevance of the study. The article presents the results of a long-term educational experiment on the preservation of the Yukaghir language and culture in the Nelemnoye secondary school of the Verkhnekolymsky district of the Republic of Sakha (Yakutia), the successful management of the educational process in the new conditions, its progressive expansion, development, and creation of a socio-educational space to preserve the native language and culture in the Yukaghir village. The practical results of the experiment can be used to solve similar problems in the world's educational society

Formation of the Yukaghir National School

The problems of preserving the language and culture of small ethnic groups are relevant in world society. The Yukaghirs are one of the disappearing ethnic groups due to their small number and long-term adaptation in a multi-ethnic environment that does not contribute to the development and preservation of linguistic and cultural traditions. The lack of a language environment, scientifically grounded educational programs and teaching materials, violation of psychological foundations that contribute to the preservation of an ethnic group are the main bases of the relevance of the study. The article presents the results of a long-term educational experiment on the preservation of the Yukaghir language and culture in the Nelemnoye secondary school of the Verkhnekolymsky district of the Republic of Sakha (Yakutia), the successful management of the educational process in the new conditions, its progressive expansion, development, and creation of a socio-educational space to preserve the native language and culture in the Yukaghir village. The practical results of the experiment can be used to solve similar problems in the world's educational society

Investigation of influence of pre-treatment and low-temperature on drying kinetics, sorption properties, shrinkage and color of brown seaweeds (Saccharina Latissima)

[EN] Drying kinetics of Saccharina latissima (raw and blanched) at low temperatures (10.0, 25.0 and 38.0 °C) was studied. The effective moisture diffusivity coefficient varied due to temperature alterations in the range between 1.4 and 4.5 10-10 m2/s for raw and 0.91 and 2.56 10-10 m2/s for blanched seaweeds. Significant changes in structural properties and chemical composition resulted in a much longer drying time of blanched seaweeds, when compared with raw. Drying temperature of 38.0 °C resulted in more brown color, when compared with other samples. Sorption characteristics of dried raw seaweeds depended on salt content and showed high accumulation of moisture at relative humidity of air of 80.0 %. The blanched seaweeds showed linear accumulation of moisture within increasing of relative humidity of drying air from 20.0 to 80.0 %, but high level of hysteresis was determined between sorption and desorption isotherms. The shrinkage development within dewatering of blanched and raw samples was also studied.Mobility of the scientists from Murmansk State Technical University was provided by financial support of SIU, High North Programme 2015 (HNP-2015/10053)Tolstorebrov, I.; Eikevik, T.; Petrova, I.; Shokina, Y.; Bantle, M. (2018). Investigation of influence of pre-treatment and low-temperature on drying kinetics, sorption properties, shrinkage and color of brown seaweeds (Saccharina Latissima). En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 683-690. https://doi.org/10.4995/IDS2018.2018.7694OCS68369

Description of atmospheric freeze-drying process of organic apples using thermo-physical properties

[EN] his study discusses the influence of temperature and total moisture content on ice fraction in organic apples during atmospheric freeze-drying process. The ice formation of glass transition events were described by Clausius-Clapeyron and Gordon Taylor equations. The obtained data is essential for design the drying process and for understanding the limiting factors.This work was done in a frame of SusOrganic project “Development of quality standards and optimized processing methods for organic produce” financed by ERA-NET and NFR (502000972) and BLE (2814OE006). Mobility of the scientists from Murmansk State Technical University was provided by financial support of SIU, High North Programme 2015 (HNP-2015/10053).Tolstorebrov, I.; Eikevik, T.; Petrova, I.; Shokina, Y.; Bantle, M. (2018). Description of atmospheric freeze-drying process of organic apples using thermo-physical properties. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1703-1710. https://doi.org/10.4995/IDS2018.2018.7697OCS1703171

Criação de um sistema unificado de escolas superiores de arte na UE

Em tempos de mudança global e de desenvolvimento da economia criativa, o potencial intelectual e criativo do indivíduo é de grande importância. As consequências da pandemia da COVID-19 e da agressão militar em grande escala contra a Ucrânia levaram à transição do sistema educativo de um modelo de ensino tradicional para um modelo de ensino à distância. O conceito de educação artística envolve a integração das ciências físicas e matemáticas com a arte, o que permite o desenvolvimento de várias soluções alternativas para um problema. Uma pessoa com uma educação artística é capaz de analisar os problemas de forma abrangente, encontrar soluções e compreender as mudanças transformadoras no país. O sistema de ensino superior das artes forma uma pessoa criativa com pensamento crítico. As abordagens sócio-histórica, axiológica e inovadora, além de outras, são utilizadas para analisar a relação entre o ensino artístico e a digitalização, a tecnologização e a preservação de valores