Ethno-linguistic peculiarities of French Canadian and English Canadian linguistic world-images in comparative aspect

In this article, the ethno-linguistic features of French Canadian and English Canadian linguistic world-images are subjected to comparative analysis. As the result of the mentioned linguistic world-images comparison according to a number of criteria, the author comes to conclusion that there is a significant number of differences between them. First of all, these differences come from the peculiarities of English and French Canadians’ historical paths: for a long time English Canadians and English have dominated in all spheres of public life, whereas francophone minority has been oppressed (which is reflected in idioms), and the use of French was confined to a family circle. The differences in morphological and grammatical features of languages determine the differences in mentality: though the system of tenses (respectively, the mental division of the time space by the nations) is quite similar, a greater analyticity of the English language and a greater linguistic "flexibility" of French is observed. When English Canadian and French Canadian phraseology is compared, the greater role of religion in the French Canadian community is evident, rather than in English Canadian; the influence of the Canadian variant of the English language on the Canadian variant of French is clearly expressed. With all the differences, both LWI share a number of common (common Canadian) concepts ("northness", "homeland", etc.) and values (tolerance, peacefulness, discretion, etc.).Key words: linguistic world image, concept, value, phraseology, ethno-linguistic specificfeature

I/O BENCHMARKING OF DATA INTENSIVE APPLICATIONS

The increasing computerization of the society over the last decade led to the increased data volumes stored over the world. The need to handle and store these massive amounts of data, arising from diverse sources as scientific records, web pages, or social networks has created a new class of application – data intensive applications. Usually designed up to the specific application requirements, one of these most challenging questions is choice of the appropriate back-end. The I/O benchmarking tools can easy this decision process. However, despite of its high variety, there is a lack of portable and easily adaptable benchmarks that can correspond to the real application behavior. The programmable I/O benchmark Parabench tries to close this gap. Its input is based on access patterns, which can be adjusted to the application, for which the system is to be used. Our work concentrates on ability of Parabench in mimicking real applications. We describe here its capabilities to handle MPI-I/O and POSIX and present a modeling example of a data intensive application from the field of business intelligence

I/O performance evaluation with Parabench — programmable I/O benchmark

AbstractChoosing an appropriate cluster file system for a specific high performance computing application is challenging and depends mainly on the specific application I/O needs. There is a wide variety of I/O requirements: Some implementations require reading and writing large datasets, others out-of-core data access, or they have database access requirements. Application access patterns reflect different I/O behavior and can be used for performance testing.This paper presents the programmable I/O benchmarking tool Parabench. It has access patterns as input, which can be adapted to mimic behavior for a rich set of applications. Using this benchmarking tool, composed patterns can be automatically tested and easily compared on different local and cluster file systems. Here we introduce the design of the proposed benchmark, focusing on the Parabench programming language, which was developed for flexible pattern creation. We also demonstrate here an exemplary usage of Parabench and its capabilities to handle the POSIX and MPI-IO interfaces

Features cell cycle rat hepatocytes under the experimental hypothyroidism and hyperthyroidism

Thyroid hormones are necessary for normal development, growth and functioning of organs. The experiment investigated the changing phases of the cell cycle of liver cells in rats under simulatedhypothyroidism and hyperthyroidism. The experiment was conducted on 40 white laboratory rats with body mass 120-150g. The animals were divided into groups: №1 - 15 animals - model hypothyroidism, administration Merkazolil 10 mg / kg, №2 - 15 animals - model hyperthyroidism due tointroduction of the L-thyroxine 200 mg / kg. Drugs were administered intragastric with 1% starch slurry once a day. Group №3, control - 10 rats wereinjected only solvent. After the withdrawal of animals from the experiment by decapitation under ketaminanesthesia, part of the liver size 1x1 cm was removedfromsame location. Cytofluorometric analysis was conducted on the multifunctional research flow cytometer "PartecPAS" company Partec (Germany) SIC VNMU named after Pirogov.In experimental hypothyroidism significant increase of the number of cells in a state of apoptosis and reduced proliferation activity was observed compared to controls. In experimental hyperthyroidism growing number of nuclei of cells in a state of apoptosis and increased proliferation activity wasobserved compared to controls, this indicats activation of reparative regeneration processes

STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION

The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits. Moreover, rennet sample corresponded to the first and second classes. It was proved that the number of spores of lactating fermenting microorganisms met the requirements for milk for the production of any kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce cheeses at various enterprises varied significantly. The data indicate the variability of the content of all groups of fatty acids — low molecular weight, saturated, monounsaturated and polyunsaturated. As a result of gas chromatography studies using the chromatographic complex «Chromos GX-1000» with a flame ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm, it was found that the largest absolute fluctuations were for saturated (± 7.03 % of the average value) and monounsaturated fatty acids (± 3.77 % of the average value). Absolute fluctuations in the group of low molecular weight fatty acids amounted to ± 2.62 %, and in the group of polyunsaturated — ± 1.02 % of the average value. The calculation of the relative deviation showed that the most varied groups were the ones of low molecular weight fatty acids (± 28.40 rel.%) and polyunsaturated fatty acids (± 25.11 rel.%). At the same time, a relatively high content of certain fatty acids: myristoleic, palmitic, palmitoleic and low levels of stearic and oleic fatty acids, was revealed in individual milk samples.The article shows that the studied samples of raw milk in terms of composition (mass fraction of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its physic-chemical properties (titratable acidity, density, freezing point) were within acceptable limits. Moreover, rennet sample corresponded to the first and second classes. It was proved that the number of spores of lactating fermenting microorganisms met the requirements for milk for the production of any kind of cheese. It was established that the fatty acid composition of raw cow’s milk used to produce cheeses at various enterprises varied significantly. The data indicate the variability of the content of all groups of fatty acids — low molecular weight, saturated, monounsaturated and polyunsaturated. As a result of gas chromatography studies using the chromatographic complex «Chromos GX-1000» with a flame ionization detector and a CP 88 quartz capillary column — Sil 88 for FAME100 m × 0.25 mm × 0.2 µm, it was found that the largest absolute fluctuations were for saturated (± 7.03 % of the average value) and monounsaturated fatty acids (± 3.77 % of the average value). Absolute fluctuations in the group of low molecular weight fatty acids amounted to ± 2.62 %, and in the group of polyunsaturated — ± 1.02 % of the average value. The calculation of the relative deviation showed that the most varied groups were the ones of low molecular weight fatty acids (± 28.40 rel.%) and polyunsaturated fatty acids (± 25.11 rel.%). At the same time, a relatively high content of certain fatty acids: myristoleic, palmitic, palmitoleic and low levels of stearic and oleic fatty acids, was revealed in individual milk samples

IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition

THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES

The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied. When using a low dose of milk-clotting enzymes (MCE) for milk coagulation (250–1100 IMCU per 100 kg of milk), cheeses were obtained with an increased moisture content (55–57%), excessive acidity (pH 4.8–4.9) and texture defects (incoherent, crumbly, with separation of free moisture). This is due to the formation of a weak curd, which releases moisture poorly during processing. The use of an increased dose of MCE makes it possible to obtain a denser curd, better releasing moisture. Cheese produced with a high dose of milk-clotting enzymes (2000–2800 IMCU per 100 kg of milk) had a lower moisture content (52–53%) and lower acidity (pH 5.0–5.1). The protein matrix is more hydrated in these cheeses, which ensures its better water holding capacity and a more homogeneous and cohesive texture. The use of an increased dose of MCE with a high total proteolytic activity (Fromase) gives undesirable consequences in the form of accelerated proteolysis of cheese mass proteins, rapid loss of functional properties of the cheese, and a decrease in the shelf life of cheese (less than 60 days). Cheese production using an increased dose of MCE with a low level of total proteolytic activity (Chy-max M) allows achieving a low level of proteolysis during cheese ripening and increasing its shelf life