On Translation as Exploration: A Conversation with Anna Rusconi

Back in March of 2020, the Department of World Languages and Literatures (WLL) had a chance to invite a prominent and prolific English-Italian literary translator, Anna Rusconi, for a talk about her own philosophy and approach to the translation process. Maria Barazza, a visiting professor specializing in Latin American literatures, hosted this engaging conversation on translation and its metaphors

Phenotyping of Dairy Cattle in Breeding Programs

This article examines the phenotypic features of cattle and their use in breeding to improve the characteristics of milk productivity. As part of the research, 483 black-andwhite pedigree cows in the breeding enterprises of the Omsk region were evaluated by a set of characteristics. It was found that the average age of calving cows was 2.5 years. 42.7% in the total cow population were full-grown cows. The maximum level of milk productivity was observed in second lactation cows. The milk yield for 305 days of the second lactation was 6.720 kg, which was 621 kg or 9.24% higher than that in first-calf heifers. The phenotypic characterization of breeding stock allowed us to identify all the necessary reserves for obtaining high-yielding offspring, in order to increase the level of milk production in the black-and-white cattle population of the region. This research was conducted with the use of the technical base and laboratory areas of the Department of Animal Science (Faculty of Animal Science, Commodity Science and Standardization), as well as the Center for the Collective Use of Scientific Equipment of the Federal State Budgetary Educational Institution of Higher Education “Omsk State Agrarian University named after P.A. Stolypin”. The analytical data and the results of the research presented in this publication may be of interest for students of specialized educational institutions, as well as for specialists in dairy cattle farming, and can be implemented at breeding enterprises. Keywords: Phenotyping, breeding, milk productivity, cattl

The rise of Sino-Russian biotech cooperation

Published online: 9 May 2022This report was originally published by the Foreign Policy Research Institute and can be found here: https://www.fpri.org/article/2022/05/the-rise-of-sino-russian-biotech-cooperation/The People’s Republic of China’s rise as a global innovation power is rooted in the development of a sovereign innovation infrastructure, one that allows China to compete in high-technology races with the United States. This process is complemented by an intensifying science and technology partnership with the Russian Federation. By decoupling from China and Russia, the United States and its allies are pushing China and Russia closer to each other. The paper discusses recent examples of Sino-Russian biotechnology cooperation projects, offering an early account of the emerging integration of two distinct but complementary innovation infrastructures

Russian innovation in the era of patent globalization

Published online: 27 January 2022The launch of the Russian Sputnik vaccine in 2020 echoed the launch of the Soviet Sputnik satellite in 1957 and reminded the world once again that Russia is a sophisticated technological power. Most inventions in the Soviet Union were managed by the system of inventor’s certificates which ensured open flows of knowledge among the scientific networks behind Russia’s industrial development. Inventions in today’s Russia are managed by the globalized institution of patents which can create high barriers to entry in innovation markets. This article argues that the globalized institution of patents has been compromised in Russia because the barriers to entry that patents create are not justified in the absence of well-functioning markets. The danger of the institutional mismatch is lost opportunities for Russia to grow knowledge and to diversify its economy. Western property rights in innovation in the hands of crony capitalists can magnify the social harms of the patent system leading to high concentration of ownership of knowledge.This article was published Open Access with the support from the EUI Library through the CRUI - Springer Transformative Agreement (2020-2024

To the History of A. Pushkin Works’ Reception By Russian Symbolists

The article presents the paradigm of aesthetic reception of Pushkin's works by Russian symbolists. The classic’s heritage is perceived in the context of the most important aesthetic, historical and literary problems: the appointment and content of art, the originality of the process of artistic creativity, the correlation of ethical and aesthetic ideals, the synthesis and opposition of the artistic and scientific forms of cognition of the world

MORAL DAMAGE IN DISPOSITIONS OF THE SPECIAL PART OF THE CRIMINAL CODE OF THE RUSSIAN FEDERATION

In the article the author states that any offense causes moral damage. Regardless of the legal structure of crimes signs of the moral damage are reflected in dispositions of the Special part of the Russian Federation Criminal Code

A.S. Griboyedov in the Perception of A. Blok

The article devotes to the problem of the symbolic interpretation of the Russian classics’ works, first of all, the reception of Blok of the personality of russian playwright A. Griboyedov and his comedy “Woe from wit”. Having traced the main stages of the attitude of the Russian poet-symbolist to A. S. Griboyedov, the researcher marked, that the attention to the history of life, the tragic decease of the playwright, his works was typical during the creative development of A. Blok

FEATURES OF DETERMINING THE QUALITY OF ETHNIC SOURDOUGHS AND WAYS OF USING THEM IN BAKING AND CATERING BUSINESS

The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of popular ethnic products. This paper is devoted to the study of wheat spontaneous sourdoughs, such as hop, pea-anise, and wine yeast sourdough. The effect of the grade and baking properties of flour, the inclusion of additional ingredients that can act as enrichers of the nutrient medium, carriers of additional fermentation microorganisms, as well as controllers of the species composition of the microflora, on their quality has been studied. The basic scheme of preparing spontaneous wheat sourdough is developed; the basic stages and parameters of the dilution and production cycles are noted. The methods of controlling the process and quality of sourdough are described, the recommended values of the lifting force and titrated acidity are presented, as well as sensory characteristics. It has been established, that the required fermentation ability and acid accumulation rate of sourdough are obtained in different time: 24 hours for wine yeast sourdough, 7–8 days for hop sourdough, and up to 15 days of a dilution cycle for pea-anise sourdough. The stabilizing effect of active substances of hop and anise on the quality of sourdough has been proven. Hop and pea-anise sourdough retain the necessary biotechnological properties for 90 days of propagation, but wine yeast sourdough loses its quality after 30 days, sourdough without additives loses it after 9 days. The results of the research have theoretical and practical use, since the proposed scheme and approaches to developing the wheat sourdough technology and controlling their quality can be used to study various ethnic sourdoughs and technology of bread based on them. The experimental data on the quality of selected sourdoughs can be used to develop the technology of bread products with improved quality, nutritional value, and safety, ethnic products, and products "made according to old technologies"