Fundamentals of crude oil and natural gas processing

This training manual includes term project methodical guide on the course "Fundamentals of crude oil and natural gas processing" in English. The main purpose of the training manual is to provide students the theoretical and methodological assistance at performance the term project on the course "Fundamentals of crude oil and natural gas processing". The manual contains the initial data and reference material needed to perform the calculations. The manual is intended for the students of speciality 6.050304 "Oil and gas production" in English

Large-Scale Online Semantic Indexing of Biomedical Articles via an Ensemble of Multi-Label Classification Models

Background: In this paper we present the approaches and methods employed in order to deal with a large scale multi-label semantic indexing task of biomedical papers. This work was mainly implemented within the context of the BioASQ challenge of 2014. Methods: The main contribution of this work is a multi-label ensemble method that incorporates a McNemar statistical significance test in order to validate the combination of the constituent machine learning algorithms. Some secondary contributions include a study on the temporal aspects of the BioASQ corpus (observations apply also to the BioASQ's super-set, the PubMed articles collection) and the proper adaptation of the algorithms used to deal with this challenging classification task. Results: The ensemble method we developed is compared to other approaches in experimental scenarios with subsets of the BioASQ corpus giving positive results. During the BioASQ 2014 challenge we obtained the first place during the first batch and the third in the two following batches. Our success in the BioASQ challenge proved that a fully automated machine-learning approach, which does not implement any heuristics and rule-based approaches, can be highly competitive and outperform other approaches in similar challenging contexts

Adaptation and validation of a test to measure Greek elementary students' basic cycling skills

The aim of this study was to adapt a previously developed test to gain a detailed insight into the cycling skills of Greek children and examine the impact that sex, age and cycling experience have on cycling skills. Students (n=80) from a local elementary school in Attica region (Greece) took the adapted cycling skills test consisting of 12 test stations. An exploratory factor analysis was conducted to investigate the factor structure of the cycling test. Descriptive statistics were performed on children’s cycling skill scores. Furthermore, independent sample t-tests and Pearson r correlations were executed to evaluate individual correlates of cycling skills. Two factors were extracted: the ‘during cycling skills’ and the ‘attention/handling cycling skills’ factor. Most children faced difficulties for skills that required more advanced attention skills and while cycling over obstacles. No significant differences in separate factors, as well as the overall cycling skill, were noted between boys and girls. Significant correlations were observed between years of cycling experience and cycling skills, while age was not correlated to these factors. The 12-item test battery adapted in the present study is suitable for the evaluation of cycling skills of Greek elementary students. Implications of the current research are further discussed

Earthquake geology: science, society and critical facilities

Earthquake geology studies the effects, the mechanics and the impacts of earthquakes in the geological environment. Its role is also to decode the fault history, therefore its approach is fault specific and its outcomes are of decisive value for seismic hazard assessment and planning. The term Earthquake geology includes aspects of modern instrumental studies, tectonics and structural geology, historical surface deformation and tectonic geomorphology, whereas paleoseismology is considered part of earthquake geology [...]

The new method of liquor production with the addition of stevia

Стаття висвітлює розробку нового способу виробництва лимонного лікеру, який полягає у додаванні стевії до традиційної рецептури виробництва лимонного лікеру. В наш час актуальним є виготовлення харчових продуктів з натуральної сировини, а саме стевії. Під час створення нового виду продукту було застосовано метод комп’ютерного моделювання рецептурних композицій. В основі використовували таку рецептуру, де замінювали традиційний цукор на цукрозамінник. Найбільш перспективним є моделювання за принципом методів лінійного програмування. Метою роботи була оптимізація рецептур лікеру з новим видом сировини із використанням методу математичного моделювання. За допомогою математичного моделювання було розроблено рецептуру лимонного лікеру з додаванням стевії в оптимальній кількості 5 г. При додаванні даної кількості додаткової сировини смак, запах та колір був збалансований між собою, зберігалася правильна консистенція. Це дозволяє поліпшити якість лимонного лікеру, а також оновити його асортимент. Додавання стевії в лікер підвищує в ньому вміст білків на 0,10 %, неорганічних речовин - на 0,20%, натрію на 2%, калію на 4%, кальцію на 1,94%, магнію на 1%, фосфору4%, цинку 0,37%, міді на 0,030%, вітаміну С на 8,66%, вітаміну Е на 23%, вміст цукру в новому лікері зменшився на 7,1%. Встановлено, що додавання стевії до складу лимонного лікеру позитивно впливає на хімічний склад продукту, а це означає, що в кінцевому результаті ми отримуємо якісний продукт функціонального призначення, який буде мати лікувально-профілактичну дію. Лікер з додаванням стевії має менш солодкуватий присмак, але він не впливає негативно на смак лікеру. По іншим органолептичним та фізико-хімічними показникам лікер відповідає нормам. Такий лимонний лікер з нетрадиційною сировиною може легко конкурувати на вітчизняному та закордонному ринку.The article is devoted to the development of a new method of production of lemon liquor, which consists of adding stevia to the traditional formulation. Nowadays the production of food products from natural raw materials, namely stevia is actual. When creating a new type of product, the method of computer modeling of prescription compositions was applied. In the basis of such a recipe the traditional sugar was replaced on the sugar substitute. The most promising is simulation based on the principle of linear programming methods. The aim of the work was to optimize the formulations of liquor with a new type of raw material using the method of mathematical modeling. Using mathematical modeling, a recipe of lemon liqueur with addition of stevia in an optimal amount of 5 grams was developed. Ataddition of this amount of additional raw material taste, smell and color, wasbalanced, correct consistency waskept. This helps to improve the quality of lemon liquor, as well as update its assortment. Adding stevia to liquor increases its protein content by 0.10%, inorganic substances by 0.20%, sodium by 2%, potassium by 4%, calcium by 1.94%, magnesium by 1%, phosphorus 4% zinc 0.37%, copper by 0.030%, vitamin C by 8.66%, vitamin E by 23%, sugar content in the new liquor decreased by 7.1%. It has been established that the addition of stevia to lemon liquor positively affects the chemical composition of the product, which means that in the final result we obtain a qualitative functional product that has not only a new product but also a product that will have a therapeutic and preventive effect. Liqueur with addition of stevia has a less sweet taste, but it does not adversely affect the taste of liquor. According to other organoleptic parameters and physico-chemical indicators, the liquor meets the standards. Such lemon liqueur with non-traditional raw materials can easily compete in the domestic and foreign markets

Lipid production by yeasts growing on commercial xylose in submerged cultures with process water being partially replaced by olive mill wastewaters

Six yeast strains belonging to Rhodosporidium toruloides, Lipomyces starkeyi, Rhodotorula glutinis and Cryptococcus curvatus were shake-flask cultured on xylose (initial sugar – S0 =70±10 g/L) under nitrogen-limited conditions. C. curvatus ATCC 20509 and L. starkeyi DSM 70296 were further cultured in media where process waters were partially replaced by the phenol-containing olive-mill wastewaters (OMWs). In flasks with S0≈100 g/L and OMWs added yielding to initial phenolic compounds concentration (PCC0) between 0.0 g/L (blank experiment) and 2.0 g/L, C. curvatus presented maximum total dry cell weight - TDCWmax ≈27 g/L, in all cases. The more the PCC0 increased, the fewer lipids were produced. In OMW-enriched media with PCC0≈1.2 g/L, TDCW=20.9 g/L containing ≈40% w/w of lipids was recorded. In L. starkeyi cultures, when PCC0≈2.0 g/L, TDCW≈25 g/L was synthesized, whereas lipids in TDCW =24-28% w/w, similar to the experiments without OMWs, were recorded. Non-negligible dephenolization and species-dependant decolorization of the wastewater occurred. A batch-bioreactor trial by C. curvatus only with xylose (S0≈110 g/L) was performed, and TDCW=35.1 g/L (lipids in TDCW=41.3% w/w) was produced. Yeast total lipids were composed of oleic and palmitic and to lesser extent linoleic and stearic acids. C. curvatus lipids were mainly composed of non-polar fractions (i.e. triacylglycerols)