74 research outputs found
Unstable periodic orbits in a chaotic meandering jet flow
We study the origin and bifurcations of typical classes of unstable periodic
orbits in a jet flow that was introduced before as a kinematic model of chaotic
advection, transport and mixing of passive scalars in meandering oceanic and
atmospheric currents. A method to detect and locate the unstable periodic
orbits and classify them by the origin and bifurcations is developed. We
consider in detail period-1 and period-4 orbits playing an important role in
chaotic advection. We introduce five classes of period-4 orbits: western and
eastern ballistic ones, whose origin is associated with ballistic resonances of
the fourth order, rotational ones, associated with rotational resonances of the
second and fourth orders, and rotational-ballistic ones associated with a
rotational-ballistic resonance. It is a new kind of nonlinear resonances that
may occur in chaotic flow with jets and/or circulation cells. Varying the
perturbation amplitude, we track out the origin and bifurcations of the orbits
for each class
ΠΠΏΠ»ΠΈΠ² Π³ΡΠΈΠ±Π° Flammulina velutipes ΡΠ° ΡΠΎΡΠ²ΠΎΡ ΠΎΠ»ΡΡ ΡΠΊ Π·Π°ΠΌΡΠ½Π½ΠΈΠΊΡΠ² ΠΆΠΈΡΡ Π½Π° ΡΠΊΡΡΡΡ ΠΊΡΡΡΡΠΈΡ ΡΠΎΡΠΈΡΠΎΠΊ
Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture. The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. As can be noted that compound fat substitutes, such as vegetable protein and carrageenan, vegetable oil and vegetable fibre, cellulose, and water, improved texture better than single fat substitutes. Nevertheless, the character of the emulsified meat product will eventually decrease as the amount of animal fat is reduced. Therewith, a little information is available about using Flammulina velutipes and soybean oil as fat alternatives in the manufacture of chicken meat products. The chicken sausage was used as the research object, and Flammulina velutipes and soybean oil were used as fat substitutes to study their effects on the quality of the chicken sausage. Chicken meat, salt and sodium polyphosphate were used for preparation of the sausages. Firstly, the mushroom and soybean oil were mixed in a ratio of 1:1.5, replacing the fats of 25 %, 50 %, 75 % and 100 % respectively. Then, cooking yield, folding test, pH, color, and sensory evaluation were measured. The experimental results showed that when adding Flammulina velutipes and soybean oil, the cooking yield, pH, L* and b* value were increased; folding test values for the 75 % and 100 % experimental groups decreased; chicken sausage with 50% fat replacement had the highest sensory score. In summary, replacing 50% of the fat in chicken sausage with Flammulina velutipes and soybean oil was optimal. The addition of Flammulina velutipes and soybean oil increased the brightness and yellowness of the chicken sausages. The low addition of Flammulina velutipes and soybean oil decreased the redness of the sausage, which increased when Flammulina velutipes and soybean oil completely replaced the fat Flammulina velutipes and soybean oil compound is a promising fat substitute in the development of low-fat meat products.ΠβΡΡΠ½Ρ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈ Π· Π½ΠΈΠ·ΡΠΊΠΈΠΌ Π²ΠΌΡΡΡΠΎΠΌ ΠΆΠΈΡΡ Ρ ΠΎΡΠ½ΠΎΠ²Π½ΠΈΠΌΠΈ ΡΡΠ΅Π½Π΄Π°ΠΌΠΈ ΠΏΡΠ΄ ΡΠ°Ρ ΡΠΎΠ·ΡΠΎΠ±ΠΊΠΈ ΠΌβΡΡΠ½ΠΈΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΡΠ² Π΄Π»Ρ Π·Π΄ΠΎΡΠΎΠ²ΠΎΠ³ΠΎ Ρ
Π°ΡΡΡΠ²Π°Π½Π½Ρ. Π‘Π»ΡΠ΄ Π·Π²Π΅ΡΠ½ΡΡΠΈ ΡΠ²Π°Π³Ρ Π½Π° ΡΠ΅, ΡΠΎ ΡΠ²Π°ΡΠΈΠ½Π½ΠΈΠΉ ΠΆΠΈΡ Π½Π΅ΠΎΠ±Ρ
ΡΠ΄Π½ΠΈΠΉ Π΄Π»Ρ Π΅ΠΌΡΠ»ΡΠ³ΠΎΠ²Π°Π½ΠΈΡ
ΠΌβΡΡΠ½ΠΈΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΡΠ² Π΄Π»Ρ ΠΏΡΠ΄Π²ΠΈΡΠ΅Π½Π½Ρ ΡΡΠ°Π±ΡΠ»ΡΠ½ΠΎΡΡΡ, ΡΠΌΠ°ΠΊΡ, Π²ΠΈΡ
ΠΎΠ΄Ρ ΡΠ° ΠΏΠΎΠΊΡΠ°ΡΠ΅Π½Π½Ρ ΡΠ΅ΠΊΡΡΡΡΠΈ. ΠΠ³ΡΠ΄Π½ΠΎ Π· Π΄Π΅ΡΠΊΠΈΠΌΠΈ Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½Π½ΡΠΌΠΈ, ΡΠΈΡΠΎΠ²ΠΈΠ½Π° Π· Π½ΠΈΠ·ΡΠΊΠΎΡ Π΅Π½Π΅ΡΠ³Π΅ΡΠΈΡΠ½ΠΎΡ ΡΡΠ½Π½ΡΡΡΡ ΡΠ° Π±ΡΠ»ΡΡ ΠΊΠΎΡΠΈΡΠ½Ρ ΡΠ½Π³ΡΠ΅Π΄ΡΡΠ½ΡΠΈ ΠΌΠΎΠΆΡΡΡ Π·Π°ΠΌΡΠ½ΠΈΡΠΈ ΡΠ°ΡΡΠΈΠ½Ρ Π°Π±ΠΎ Π²Π΅ΡΡ ΠΆΠΈΡ Ρ Π΅ΠΌΡΠ»ΡΠ³ΠΎΠ²Π°Π½ΠΈΡ
ΠΌβΡΡΠ½ΠΈΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠ°Ρ
. ΠΠ°ΡΡΠΎ Π·Π°Π·Π½Π°ΡΠΈΡΠΈ, ΡΠΎ ΡΠ°ΠΊΡ Π·Π°ΠΌΡΠ½Π½ΠΈΠΊΠΈ ΠΆΠΈΡΡ, ΡΠΊ ΡΠΎΡΠ»ΠΈΠ½Π½ΠΈΠΉ Π±ΡΠ»ΠΎΠΊ Ρ ΠΊΠ°ΡΠ°Π³Π΅Π½Π°Π½, ΡΠΎΡΠ»ΠΈΠ½Π½Π° ΠΎΠ»ΡΡ Ρ ΡΠΎΡΠ»ΠΈΠ½Π½Π° ΠΊΠ»ΡΡΠΊΠΎΠ²ΠΈΠ½Π°, ΡΠ΅Π»ΡΠ»ΠΎΠ·Π° Ρ Π²ΠΎΠ΄Π°, Π΄ΠΎΡΠΈΡΡ ΡΡΡΡΡΠ²ΠΎ ΠΏΠΎΠΊΡΠ°ΡΡΡΡΡ ΠΊΠΎΠ½ΡΠΈΡΡΠ΅Π½ΡΡΡ Π³ΠΎΡΠΎΠ²ΠΎΠ³ΠΎ ΠΏΡΠΎΠ΄ΡΠΊΡΡ. ΠΡΡΠΌ ΡΠΎΠ³ΠΎ, Π΄ΠΎΡΠΈΡΡ Π½Π΅Π±Π°Π³Π°ΡΠΎ ΡΠ½ΡΠΎΡΠΌΠ°ΡΡΡ ΡΠΎΠ΄ΠΎ Π²ΠΈΠΊΠΎΡΠΈΡΡΠ°Π½Π½Ρ Flammulina velutipes Ρ ΡΠΎΡΠ²ΠΎΡ ΠΎΠ»ΡΡ ΡΠΊ Π°Π»ΡΡΠ΅ΡΠ½Π°ΡΠΈΠ²Π½ΠΈΡ
Π·Π°ΠΌΡΠ½Π½ΠΈΠΊΡΠ² ΠΆΠΈΡΡ ΠΏΡΠΈ Π²ΠΈΡΠΎΠ±Π½ΠΈΡΡΠ²Ρ ΠΏΡΠΎΠ΄ΡΠΊΡΡΠ² Π· ΠΊΡΡΡΡΠΎΠ³ΠΎ ΠΌβΡΡΠ°. ΠΡΡΡΡΡ ΡΠΎΡΠΈΡΠΊΠΈ Π±ΡΠ»ΠΈ ΠΎΠ±βΡΠΊΡΠΎΠΌ Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½Π½Ρ, Π° Flammulina velutipes Ρ ΡΠΎΡΠ²Π° ΠΎΠ»ΡΡ Π²ΠΈΠΊΠΎΡΠΈΡΡΠΎΠ²ΡΠ²Π°Π»ΠΈΡΡ ΡΠΊ Π·Π°ΠΌΡΠ½Π½ΠΈΠΊΠΈ ΠΆΠΈΡΡ. ΠΠ»Ρ ΠΏΡΠΈΠ³ΠΎΡΡΠ²Π°Π½Π½Ρ ΡΠΎΡΠΈΡΠΎΠΊ Π²ΠΈΠΊΠΎΡΠΈΡΡΠΎΠ²ΡΠ²Π°Π»ΠΈ ΠΊΡΡΡΡΠ΅ ΠΌβΡΡΠΎ, ΡΡΠ»Ρ Ρ ΠΏΠΎΠ»ΡΡΠΎΡΡΠ°Ρ Π½Π°ΡΡΡΡ. ΠΡΠ»ΠΎ Π²ΠΈΠ²ΡΠ΅Π½ΠΎ Π²ΠΏΠ»ΠΈΠ² ΡΠΈΡ
ΠΊΠΎΠΌΠΏΠΎΠ½Π΅Π½ΡΡΠ² Π½Π° ΡΠΊΡΡΠ½Ρ ΠΏΠΎΠΊΠ°Π·Π½ΠΈΠΊΠΈ ΠΊΡΡΡΡΠΈΡ
ΡΠΎΡΠΈΡΠΎΠΊ. Π‘ΠΏΠΎΡΠ°ΡΠΊΡ ΠΊΠΎΠΌΠ±ΡΠ½ΡΠ²Π°Π»ΠΈ Π³ΡΠΈΠ±Π½Ρ ΡΠΈΡΠΎΠ²ΠΈΠ½Ρ ΡΠ° ΡΠΎΡΠ²Ρ ΠΎΠ»ΡΡ Ρ ΡΠΏΡΠ²Π²ΡΠ΄Π½ΠΎΡΠ΅Π½Π½Ρ 1:1,5, Π·Π°ΠΌΡΠ½ΠΈΠ²ΡΠΈ ΠΆΠΈΡΠΈ 25 %, 50 %, 75 % ΡΠ° 100 % Π²ΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π½ΠΎ. ΠΠΎΡΡΠΌ Π²ΠΈΠΌΡΡΡΠ²Π°Π»ΠΈ Π²ΠΈΡ
ΡΠ΄, ΡΠ΅ΠΊΡΡΡΡΠ½Ρ ΠΏΠΎΠΊΠ°Π·Π½ΠΈΠΊΠΈ, pH, ΠΊΠΎΠ»ΡΡ Ρ ΡΠ΅Π½ΡΠΎΡΠ½Ρ ΠΏΠΎΠΊΠ°Π·Π½ΠΈΠΊΠΈ. ΠΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½Ρ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠΈ ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΈ, ΡΠΎ ΠΏΡΠΈ Π΄ΠΎΠ΄Π°Π²Π°Π½Π½Ρ Flammulina velutipes Ρ ΡΠΎΡΠ²ΠΎΡ ΠΎΠ»ΡΡ Π·Π±ΡΠ»ΡΡΡΠ²Π°Π»ΠΈΡΡ Π²ΠΈΡ
ΡΠ΄, Π·Π½Π°ΡΠ΅Π½Π½Ρ ΡΠ, L* Ρ b*; Π·Π½Π°ΡΠ΅Π½Π½Ρ ΡΠ΅ΠΊΡΡΡΡΠ½ΠΈΡ
ΠΏΠΎΠΊΠ°Π·Π½ΠΈΠΊΡΠ² Π΄Π»Ρ 75 % Ρ 100 % Π΅ΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΠΈΡ
Π·ΡΠ°Π·ΠΊΡΠ² Π·Π½ΠΈΠ·ΠΈΠ»ΠΈΡΡ; ΠΊΡΡΡΡΡ ΡΠΎΡΠΈΡΠΊΠΈ Π· 50 % Π·Π°ΠΌΡΠ½ΠΎΡ ΠΆΠΈΡΡ Π²ΠΈΡΠ²ΠΈΠ»ΠΈ Π½Π°ΠΉΠΊΡΠ°ΡΡ ΡΠ΅Π½ΡΠΎΡΠ½Ρ ΠΏΠΎΠΊΠ°Π·Π½ΠΈΠΊΠΈ. ΠΠ°Π³Π°Π»ΠΎΠΌ, Π·Π°ΠΌΡΠ½Π° 50 % ΠΆΠΈΡΡ Π² ΠΊΡΡΡΡΠΈΡ
ΡΠΎΡΠΈΡΠΈΠΊΠ°Ρ
Π½Π° Flammulina velutipes Ρ ΡΠΎΡΠ²Ρ ΠΎΠ»ΡΡ Π±ΡΠ»Π° ΠΎΠΏΡΠΈΠΌΠ°Π»ΡΠ½ΠΈΠΌΠΈ. ΠΠΎΠ΄Π°Π²Π°Π½Π½Ρ Flammulina velutipes Ρ ΡΠΎΡΠ²ΠΎΡ ΠΎΠ»ΡΡ ΠΏΠΎΡΠΈΠ»ΠΈΠ»ΠΎ ΡΡΠΊΡΠ°Π²ΡΡΡΡ Ρ ΠΆΠΎΠ²ΡΠΈΠ·Π½Ρ ΠΊΡΡΡΡΠΈΡ
ΡΠΎΡΠΈΡΠΎΠΊ. ΠΠΈΠ·ΡΠΊΠ΅ Π΄ΠΎΠ΄Π°Π²Π°Π½Π½Ρ Flammulina velutipes Ρ ΡΠΎΡΠ²ΠΎΡ ΠΎΠ»ΡΡ Π·ΠΌΠ΅Π½ΡΠΈΠ»ΠΎ ΠΏΠΎΡΠ΅ΡΠ²ΠΎΠ½ΡΠ½Π½Ρ ΠΊΠΎΠ²Π±Π°ΡΠΈ, ΡΠΊΠ΅ ΠΏΠΎΡΠΈΠ»ΠΈΠ»ΠΎΡΡ, ΠΊΠΎΠ»ΠΈ Flammulina velutipes Ρ ΡΠΎΡΠ²Π° ΠΎΠ»ΡΡ ΠΏΠΎΠ²Π½ΡΡΡΡ Π·Π°ΠΌΡΠ½ΠΈΠ»ΠΈ ΠΆΠΈΡ. Flammulina velutipes Ρ ΡΠΎΡΠ²Π° ΠΎΠ»ΡΡ Ρ ΠΏΠ΅ΡΡΠΏΠ΅ΠΊΡΠΈΠ²Π½ΠΈΠΌ Π·Π°ΠΌΡΠ½Π½ΠΈΠΊΠΎΠΌ ΠΆΠΈΡΡ ΠΏΡΠΈ ΡΠΎΠ·ΡΠΎΠ±ΡΡ Π½Π΅ΠΆΠΈΡΠ½ΠΈΡ
ΠΌβΡΡΠ½ΠΈΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΡΠ²
Particle entrapment as a feedback effect
We consider a suspension of polarizable particles under the action of
traveling wave dielectrophoresis (DEP) and focus on particle induced effects.
In a situation where the particles are driven by the DEP force, but no external
forces are exerted on the fluid, the joint motion of the particles can induce a
steady fluid flow, which leads to particle entrapment. This feedback effect is
proven to be non-negligible even for small volume concentration of particles.Comment: 4 pages, 4 figures, submitte
Reconstructing the genetic structure of the Kazakh from clan distribution data
Applying quasigenetic markers - non-biological traits which are nevertheless inherited in generations - is one of the research fields within human population genetics. For the West European, East European, and Caucasus populations, surnames are typical quasigenetic markers. For Central Asian populations, particularly Kazakh, the clan affiliation serves as a good marker: a set of papers demonstrated that many clans include mainly persons which biologically descent from a recent common ancestor. In this study, we analyzed a large (~4.2 million persons) dataset on quasigenetic markers - the geographic distribution of 50 Kazakh clans at the beginning of the 20th century, and compared the dataset with the direct data of the Y-chro-mosomal diversity in modern Kazakh populations. The analysis included three steps: the isonymy method, which is standard for quasigenetic markers, comparing frequencies of quasigenetic markers, and comparing the quasigenetic and genetic datasets. We constructed 50 maps of frequency of the distribution of each clan and revealed that these maps correlate with the maps of genetic distances. The Mantel test also demonstrated a significant correlation between geographic and quasigenetic distances (Π³ = 0.60; p < 0.05). The analysis of inter-population variability revealed the largest diversity between geographic territories corresponding to the social-territorial groups of the Kazakh Khanate (zhuzes) rather than to other historical groups that existed on the territory of Kazakhstan in preceding and modern epochs. The same is evidenced by the principal components and multidimensional scaling plots, which grouped geographic populations into three clusters corresponding to three zhuzes. This indicates that the final structuring of the Kazakh gene pool might have occurred during the Kazakh Khanate period
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