Cartography mapping theory

W pracy znajdzie się omówienie podstawowych układów współrzędnych stosowanych w kartografii oraz podstawowych pojęć z geografii, zostanie przedstawiona ogólna teoria dotycząca odwzorowań kartograficznych oraz ich niezmienników. Zostaną omówione dwa konkretne typy odwzorowań – odwzorowanie walcowe normalne równokątne oraz walcowe wiernokątne poprzeczne - Mercatora.This dissertation contains a description of commonly applied coordinates systems in cartography and explanation of georaphical definitions. There are some formulas relating the sides and angles of a spherical triangle. Moreover, there is a little introduction to most popular mapping using in cartography such as cylindrical map projection - The Mercator's one

Theoretical basis of the GAN algorithm.

Celem pracy jest przedstawienie pewnych teoretycznych kroków, podejmowanych w celu wyjaśnienia procesu uczenia sieci typu GAN. Pierwsza część pracy koncentruje się na przedstawieniu budowy oraz procesu trenowania podstawowych sieci neuronowych. Następnie skupia się wokół modelu GAN, omawia budowę, proces naprzemiennego uczenia oraz optymalne rozwiązania. Ostatnia część wprowadza pewne modyfikacje do architektury modelu, w celu poprawy jakości uczenia oraz próby ominięcia pojawiających się problemów.This paper makes some theoretical steps towards fully understanding the training dynamics of generative adversarial networks. The first part of the paper focuses on the presentation of the architecture and training process of basic neural networks. It then focuses on the GAN model, discusses construction, alternating learning process, and its optimal solutions. The last part introduces some modifications to the architecture of the model, in order to improve the quality of learning and to try to avoid emerging problems

Values and preferences influencing willingness to change red and processed meat consumption in response to evidence-based information : a mixed methods study

The aim of the study is (1) to assess the extent to which omnivores are willing to stop or reduce their consumption of red and processed meat in response to evidence-based information regarding the possible reduction of cancer mortality and incidence achieved by dietary modification; (2) to identify socio-demographic categories associated with higher willingness to change meat consumption and (3) to understand the motives facilitating and hindering such a change. During an initial computer-assisted web interview, respondents were presented with scenarios containing the estimates of the absolute risk reduction in overall cancer incidence and mortality tailored to their declared level of red and processed meat consumption. Respondents were asked whether they would stop or reduce their average meat consumption based on the information provided. Their dietary choices were assessed at 6-month follow-up. Additionally, we conducted semi-structured interviews to better understand the rationale for dietary practices and the perception of health information. The study was conducted among students and staff of three universities in Krakow, Poland. Most of the 513 respondents were unwilling to change their consumption habits. We found gender to be a significant predictor of the willingness. Finally, we identified four themes reflecting key motives that determined meat consumption preferences: the importance of taste and texture, health consciousness, the habitual nature of cooking and persistence of omnivorous habits. When faced with health information about the uncertain reduction in the risk of cancer mortality and incidence, the vast majority of study participants were unwilling to introduce changes in their consumption habits