Cartographic modeling of soil acidity level of the Zdolbuniv district of the Rivne region

The economic use of agricultural land requires systematic agrochemical surveys, a balanced analysis of the results obtained and the adoption of the right decisions to improve soil fertility, increase agricultural efficiency, and preserve the environment. One of the most important tools in this type of research is mapping modelling. The purpose of this article is to study and analyse the level of soil acidity in one of the most agriculturally developed regions of Rivne Oblast - Zdolbuniv district. Based on the results of the last three rounds of scheduled agrochemical certification of agricultural land (rounds 9-11, 2007-2017) conducted by the Rivne branch of the State Institution "Derzhgruntoochorona", the weighted average indicators of soil pH were calculated in the context of former village councils, a corresponding database was created, and the author's own thematic maps and diagrams were created. The thematic maps were developed using ArcMap software, the coordinate system was Pulkovo 1942 GK Zone 5, the scale was 1:250,000, and the main method of depiction was cartograms. The dynamics of soil acidity in the region during the last three rounds of surveys was summarised and analysed, making it possible to identify areas with optimal, high or low values of indicators, and to identify possible problematic or potentially fertile lands. Specific recommendations for improving soil acidity were provided, primarily for medium acidic soils in the former Staromoshchanytsia and Stupnivka village councils and medium alkaline soils in the former Myrotyn and Uizdets village councils. Thematic maps and diagrams created in this way, with other additional and detailed data, can become an important basis for making informed management decisions to optimise soil acidity both on the territory of former village councils and agricultural formations, individual fields and plots. Keywords: soils, agrochemical properties, acidity level, cartographic modelling, thematic maps

Вплив теплової обробки на вміст мікроорганізмів у молоці питному

The microflora of raw milk is in the center of constant attention at the enterprises where it is processed. Since the microbiota of pasteurized milk is determined by the percentage of heat-resistant bacteria that are present in the milk raw material. Defects during storage are associated with the development of residual microflora of pasteurized products. The aim of the work was to determine the quantitative changes in milk microflora using different pasteurization temperatures. Pasteurization of raw milk of the first and extra grades was carried out at t = +72 °С and t = +91 °С with a holding time of 15–20 s. In pasteurized and raw milk, the residual amount of microorganisms of different groups was determined: mesophilic, psychrotrophic, lactic acid, heat-resistant, and spore-forming. It was found that in raw milk before pasteurization, the main part of the microflora was psychrotrophic and mesophilic microorganisms up to 70%, the share of lactic acid microbiota was up to 25%, heat-resistant and spore-forming bacteria were 4% and 0.8%, respectively. The temperature regime of heat treatment (t = 72 °C exposure for 20 s) contributed to the reduction of mesophilic bacteria by 93.4% when using extra grade milk and by 91.5% when using first grade milk. That is, almost 6.4 times more bacteria remain in drinking milk when raw materials of lower quality are used. The intensity of death of heat-resistant microflora of milk under the regime of 72 °C with a holding time of 20 s was only 15.2 % when using raw extra milk and 4.2 % (first). Pasteurization at a temperature of 91 °C for 20 seconds had a much stronger effect on this microflora, as its efficiency was 52.9 % and 49.2 %. That is, the efficiency of the pasteurization mode was 3.5 and 11.7 times stronger, respectively, compared to the mode at a temperature of 72 °C. Therefore, in order to apply an effective pasteurization regime at the enterprise, it is necessary to know the quantitative and qualitative composition of the microflora of raw milk.Мікрофлора молока-сировини перебуває в центрі постійної уваги на підприємствах, де його перероблюють. Мікробіота пастеризованого молока визначається відсотком термостійких бактерій, які наявні у молочній сировині. Саме із розвитком залишкової мікрофлори пастеризованих продуктів пов’язують вади під час зберігання. Метою роботи було визначити кількісні зміни мікрофлори молока за застосування різної температури пастеризації. Пастеризацію молока-сировини першого та екстра ґатунків проводили за t = +72 °С та t = +91 °С з витримкою 15–20 с. У пастеризованому і сирому молоці визначали залишкову кількість мікроорганізмів різних груп: мезофільну, психротрофну, молочнокислу, термостійку та спороутворюючу. Встановлено, що у молоці-сировині до пастеризації основну частину мікрофлори становили психротрофні та мезофільні мікроорганізми до 70 %, на частку молочнокислої мікробіоти припадало до 25 %, термостійкі і спороутворюючі бактерії становили 4 % та 0,8 % відповідно. Температурний режим теплової обробки (t = 72 °C експозиція 20 с) сприяв зменшенню мезофільних бактерій на 93,4 % за умови використання молока екстра ґатунку та на 91,5 % за умови першого ґатунку. Тобто практично в 6,4 раза більша кількість бактерій залишається у питному молоці при використанні сировини нижчої якості. Інтенсивність відмирання термостійкої мікрофлори молока за режиму 72 °С з витримкою 20 с становила всього 15,2 % за використання молока сирого екстра ґатунку та 4,2 % (першого). Пастеризація за режиму температури 91 °С протягом 20 с значно сильніше впливала на дану мікрофлору, оскільки ефективність її становила 52,9 % та 49,2 %. Тобто ефективність режиму пастеризації була в 3,5 та 11,7 раза відповідно сильніша, порівнюючи з режимом за температури 72 °С. Отже, для застосування ефективного режиму пастеризації на підприємстві необхідно знати кількісний і якісний склад мікрофлори молока сирого

First mock-up of the CBM STS module based on a new assembly concept

A molecular dynamics model has been developed to investigate the effect of the crystallographic orientation on the material deformation behaviors in nano- indentation/scratching of BCC iron. Two cases with different substrate orientations have been simulated. The orientations along x, y and z direction are [001], [100] and [010] for Case I and [111], [-1-12] and [1-10] for Case II, respectively. Case I and Case II exhibit different deformation patterns in the substrate. During indentation, the pile-up can be observed in Case I, but not in Case II. During scratching the pile-up ahead of the movement of the indenter has been enlarged in Case I, while a chip with the disordered atoms is generated in Case II. It has been found that Case I has both higher hardness and larger coefficient of friction. The ratios of the hardness and the coefficient of friction between cases I and II are nearly 2. The reason is attributed to the different crystallographic orientations used in both cases