Generalized Asynchronous Systems

The paper is devoted to a mathematical model of concurrency the special case of which is asynchronous system. Distributed asynchronous automata are introduced here. It is proved that the Petri nets and transition systems with independence can be considered like the distributed asynchronous automata. Time distributed asynchronous automata are defined in standard way by the map which assigns time intervals to events. It is proved that the time distributed asynchronous automata are generalized the time Petri nets and asynchronous systems.Comment: 8 page

Virtual cardiac monolayers for electrical wave propagation

The complex structure of cardiac tissue is considered to be one of the main determinants of an arrhythmogenic substrate. This study is aimed at developing the first mathematical model to describe the formation of cardiac tissue, using a joint in silico-in vitro approach. First, we performed experiments under various conditions to carefully characterise the morphology of cardiac tissue in a culture of neonatal rat ventricular cells. We considered two cell types, namely, cardiomyocytes and fibroblasts. Next, we proposed a mathematical model, based on the Glazier-Graner-Hogeweg model, which is widely used in tissue growth studies. The resultant tissue morphology was coupled to the detailed electrophysiological Korhonen-Majumder model for neonatal rat ventricular cardiomyocytes, in order to study wave propagation. The simulated waves had the same anisotropy ratio and wavefront complexity as those in the experiment. Thus, we conclude that our approach allows us to reproduce the morphological and physiological properties of cardiac tissue

Macroeconomic Coordination in the Eurasian Economic Union: Strategic Aspects

Coordinated macroeconomic policy is a special element within the integration process in addition to the four freedoms usual for economic integration: free movement of goods, free movement of services, free movement of labor, and free movement of capital. Macroeconomic coordination was, from the very beginning, a key idea behind each stage of the process of Eurasian economic integration. The politico-ideological foundation of the Eurasian idea is the facilitation of growth for Eurasian countries on the basis of economic pragmatism. The macroeconomic coordination process within the Eurasian Economic Union is based on the coordination of strategic planning systems in each Member State. Strategic planning plays an important role in macroeconomic coordination. Strategic planning documents have a sound legal basis in the Treaty establishing the Eurasian Economic Union. At the same time Eurasian integration provides a platform for best practice exchanges and coordination of strategic planning between the Member States.Coordinated macroeconomic policy is a special element within the integration process in addition to the four freedoms usual for economic integration: free movement of goods, free movement of services, free movement of labor, and free movement of capital. Macroeconomic coordination was, from the very beginning, a key idea behind each stage of the process of Eurasian economic integration. The politico-ideological foundation of the Eurasian idea is the facilitation of growth for Eurasian countries on the basis of economic pragmatism. The macroeconomic coordination process within the Eurasian Economic Union is based on the coordination of strategic planning systems in each Member State. Strategic planning plays an important role in macroeconomic coordination. Strategic planning documents have a sound legal basis in the Treaty establishing the Eurasian Economic Union. At the same time Eurasian integration provides a platform for best practice exchanges and coordination of strategic planning between the Member States

Water-holding and water-holding capacity of meat and methods of its determination

The considered topic is of great interest for researchers and practitioners engaged in the development of technology and the production of meat food. In the review, the authors focus on theoretical aspects of the meat capacity to bind and hold water. The characteristic of the forms and strength of the water-to-meat bonds is given. The influence of the structural elements of muscle tissue on the meat capacity to bind and hold water is shown. The different opinions of the specialists are given in regard to the terms “water-binding” (WBC) and “water-holding” (WHC) capacity of meat, and the authors of this research expressed their own opinion. Basing on the analysis of publications, a characteristic is given to forms of water-to-meat bonds strength from the point of view of technological practice: there is tightly bound water, loosely bound available water (immobilized), and loosely bound excessive water (free). The article summarizes the material on the methods of determination of water-holding (water-binding) capacity of meat. It is shown that up to date there is no unequivocal answer about the choice of WHC determination method. To define WHC, it is recommended to subtract the WBC value obtained by one of the gravimetric methods from the value of the indicator obtained by one of the methods of external pressure. This problem requires further research, discussion of issues and methods for determination of water-holding capacity.The considered topic is of great interest for researchers and practitioners engaged in the development of technology and the production of meat food. In the review, the authors focus on theoretical aspects of the meat capacity to bind and hold water. The characteristic of the forms and strength of the water-to-meat bonds is given. The influence of the structural elements of muscle tissue on the meat capacity to bind and hold water is shown. The different opinions of the specialists are given in regard to the terms “water-binding” (WBC) and “water-holding” (WHC) capacity of meat, and the authors of this research expressed their own opinion. Basing on the analysis of publications, a characteristic is given to forms of water-to-meat bonds strength from the point of view of technological practice: there is tightly bound water, loosely bound available water (immobilized), and loosely bound excessive water (free). The article summarizes the material on the methods of determination of water-holding (water-binding) capacity of meat. It is shown that up to date there is no unequivocal answer about the choice of WHC determination method. To define WHC, it is recommended to subtract the WBC value obtained by one of the gravimetric methods from the value of the indicator obtained by one of the methods of external pressure. This problem requires further research, discussion of issues and methods for determination of water-holding capacity

Influence of preslaughter stress on poultry meat

In the present article the authors consider the importance of issue of the poultry meat quality. The increasing demand for poultry meat provides for the rapid growth of industrial stock of poultry, which contributes to appearance of meat with various defects in muscle tissue: PSE meat, that features low pH, pale color, soft and watery texture, and DFD meat — it is more dense and drier, of dark saturated color. Till now, the causes and mechanisms of appearance of those anomalies still haven’t been unambiguously formulated, however, a large number of publications prove the influence of the genetic characteristics of modern crosses of broilers and turkeys on disturbances in Ca2+ metabolism process in the sarcoplasm of muscle fibers. The uncontrolled release of calcium along with the high temperature of slaughtered poultry carcasses immediately after slaughter provokes an intense decrease in pH and launches denaturation processes in proteins. The numerous studies have shown deterioration in functional and technological properties of meat in stress-sensitive poultry, such as moisture-binding capacity and high acidity, which increases loss of meat juice during its storage and its weight during heat treatment. Recent publications have been devoted to development of a strategy for use of PSE poultry meat and search for efficient processing of PSE poultry meat, since the scientific community does not provide direct evidence on possibility of genetic adjustment of the poultry in order to exclude the occurrence of PSE quality of meat.In the present article the authors consider the importance of issue of the poultry meat quality. The increasing demand for poultry meat provides for the rapid growth of industrial stock of poultry, which contributes to appearance of meat with various defects in muscle tissue: PSE meat, that features low pH, pale color, soft and watery texture, and DFD meat — it is more dense and drier, of dark saturated color. Till now, the causes and mechanisms of appearance of those anomalies still haven’t been unambiguously formulated, however, a large number of publications prove the influence of the genetic characteristics of modern crosses of broilers and turkeys on disturbances in Ca2+ metabolism process in the sarcoplasm of muscle fibers. The uncontrolled release of calcium along with the high temperature of slaughtered poultry carcasses immediately after slaughter provokes an intense decrease in pH and launches denaturation processes in proteins. The numerous studies have shown deterioration in functional and technological properties of meat in stress-sensitive poultry, such as moisture-binding capacity and high acidity, which increases loss of meat juice during its storage and its weight during heat treatment. Recent publications have been devoted to development of a strategy for use of PSE poultry meat and search for efficient processing of PSE poultry meat, since the scientific community does not provide direct evidence on possibility of genetic adjustment of the poultry in order to exclude the occurrence of PSE quality of meat