ANALYSIS OF MOTOR SKILLS DEVELOPMENT IN UNIVERSITY FEMALE STUDENTS BY MEANS OF SPORTS GAMES IN THE PROCESS OF SECTION CLASSES

The article analyzes the problem of preserving and strengthening the health of student youth, which is a topical issue in today’s conditions. It is noted that conditions of study in the higher education institutions make excessive demands that cause deterioration in the health of female students. Recent scientific studies show that active exercise and sports play an active role in restoring and improving health.        It is determined that to stimulate female students’ interest in various types of physical activity it is necessary to use modern methods and technologies that are aimed at generating interest in physical activity.        The article presents the results of a study of the motor skills development in female students of higher education institutions by means of sports games in the process of section classes. The results show the effectiveness of the program of motor skills development in female students of higher education institutions. After the pedagogical experiment, statistically significant changes were observed in the students of the experimental group compared with the control group.        Key words: physical education, sports games, motor activity, section classes, student youth

Determination of the Chemical Composition of Grape Seed Powders by Gc-ms Analysis

Substantiation of the expedience of using of natural antioxidants for inhibiting of oxidative and hydrolytic rancidity in confectionary industry is an urgent direction. The offered way of solving the problem is to use a fat-less grape seed powder, a product, obtained as wastes of vine-making as a source of antioxidants. For this aim, there were realized experimental studies of water-alcohol extracts (ethanol, isopropanol) by the method of gas chromatography with mass-spectroscopic detection (CG-MS) of the chemical composition of grape seed powders under industrial conditions. The obtained data allowed to establish that the studied extracts contain an essential amount of phenol compounds of the different origin: aromatic acids – gallic and egallic acids; resveratrol; flavonoids – quercetin and its derivatives, catechine, epicatechine, campferol and others alongside with esters of fatty acids. These components are strong antioxidants, and their introduction to a grape seed powder must favor inhibition of the oxidizing process of fats in fat-containing confectionary products, so increasing shelf-life of products

Study of the Influence of Meals of Wheat and Oat Germs and Wild Rose Fruits on the Fermenting Microflora Activity of Rye-wheat Dough

The aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10…20 %, and also ones of wild rose fruits (WRFM) in amount 2…6 % of the total mass of flour on the fermenting microflora of rye-wheat dough; and also to establish an influence of the experimental supplements on main microbiological processes in it.It has been established, that adding experimental meals favors the activation of bakery yeast. At introducing WGM, OGM and WRFM, its lifting force grows by 16.0–54.0, 6.0–18.0, 10.0–44.0 % respectively, and zymase and Maltase activity – by 16.0–53.3, 6.0–17.7 and 11.1–44.0 % and 18.8–55.0, 6.3 31.3 and 7.5–25.0 % respectively. It has been established, that there also takes place the activity increase of lactate bacteria in rye-wheat dough with adding meals of wheat, oat germs and wild rose fruits. It is possible at the expanse of adding an additional nutritive medium with the supplements.Such action of enriching raw materials on the microflora favors intensification of alcoholic and lactate fermentation that is established by data of acid accumulation and gas formation in rye-wheat dough. The counted indices at introducing WGM, OGM, WRFM increase by 39.0, 27.8, 33.9 % and 18.2, 13.6, 16.7 % respectively

Research of qualitative indicators of butter cookies using protein-mineral supplements

The results of researches of influence of protein-mineral supplements on quality indicators of butter cookies are presented. It is described, that the supplements are used as a multifunctional ingredient, which on the one hand enriches the finished product with digestible calcium compounds, on the other - performs a number of technological tasks and improves the consumer characteristics of butter cookies. The purpose of the study was to determine the effect of protein-mineral supplements on a number of physicochemical, consumer characteristics and safety indicators of butter cookies. The study of the following physicochemical parameters of the quality of butter cookies was conducted: mass fraction of moisture, wettability, alkalinity, calcium content, including total and protein-bound. It is established, that with the content of supplements up to 5.0% of the flour weight, all the above indicators meet the established requirements. With the content of suppements at the level of 6.0… 7.0%, there are limit values of such an indicator as wettability, which is undesirable to ensure the appropriate porous structure of the product. Based on the obtained data, it can be stated, that 5.0% of the use of supplements is the limit rational content in the composition of butter cookies. The organoleptic analysis proved the high characteristics of the developed products in comparison with traditional ones. In products with supplements, there was an improvement in the structure of the product in the cut and its color. This is ensured by the stabilization of the emulsion by the supplement during the manufacture of products and by peculiarities of its chemical composition. Studies of safety indicators allowed to establish less intensive dynamics of accumulation of primary oxidation products (peroxides) in samples of flour and butter products with supplements in comparison with control. The best microbiological stability of products with supplements is also proved. Due to the bacteriostatic effect of the supplements, less intensive accumulation of microflora during storage was achieved. On the basis of the conducted researches the expediency of using up to 5.0% of protein-mineral supplements in the composition of flour and butter products for enrichment of finished products with digestible calcium compounds, improvement of organoleptic characteristics and safety indicators have been established

STUDY OF THE INFLUENCE OF MEALS OF WHEAT AND OAT GERMS AND WILD ROSE FRUITS ON THE FERMENTING MICROFLORA ACTIVITY OF RYE-WHEAT DOUGH

The aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10…20 %, and also ones of wild rose fruits (WRFM) in amount 2…6 % of the total mass of flour on the fermenting microflora of rye-wheat dough; and also to establish an influence of the experimental supplements on main microbiological processes in it. It has been established, that adding experimental meals favors the activation of bakery yeast. At introducing WGM, OGM and WRFM, its lifting force grows by 16.0–54.0, 6.0–18.0, 10.0–44.0 % respectively, and zymase and maltase activity – by 16.0–53.3, 6.0–17.7 and 11.1–44.0 % and 18.8–55.0, 6.3 31.3 and 7.5–25.0 % respectively. It has been established, that there also takes place the activity increase of lactate bacteria in rye-wheat dough with adding meals of wheat, oat germs and wild rose fruits. It is possible at the expanse of adding an additional nutritive medium with the supplements. Such action of enriching raw materials on the microflora favors intensification of alcoholic and lactate fermentation that is established by data of acid accumulation and gas formation in rye-wheat dough. The counted indices at introducing WGM, OGM, WRFM increase by 39.0, 27.8, 33.9 % and 18.2, 13.6, 16.7 % respectively

DETERMINATION OF THE CHEMICAL COMPOSITION OF GRAPE SEED POWDERS BY GC-MS ANALYSIS

Substantiation of the expedience of using of natural antioxidants for inhibiting of oxidative and hydrolytic rancidity in confectionary industry is an urgent direction. The offered way of solving the problem is to use a fat-less grape seed powder, a product, obtained as wastes of vine-making as a source of antioxidants. For this aim, there were realized experimental studies of water-alcohol extracts (ethanol, isopropanol) by the method of gas chromatography with mass-spectroscopic detection (CG-MS) of the chemical composition of grape seed powders under industrial conditions. The obtained data allowed to establish that the studied extracts contain an essential amount of phenol compounds of the different origin: aromatic acids – gallic and egallic acids; resveratrol; flavonoids – quercetin and its derivatives, catechine, epicatechine, campferol and others alongside with esters of fatty acids. These components are strong antioxidants, and their introduction to a grape seed powder must favor inhibition of the oxidizing process of fats in fat-containing confectionary products, so increasing shelf-life of products

Thermal equilibrium theory of periodically focused charged-particle beams

Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nuclear Science and Engineering, 2008.Includes bibliographical references (p. 123-126).A thermal equilibrium theory of periodically focused charged-particle beams is presented in the framework of both warm-fluid and kinetic descriptions. In particular, the thermal beam equilibria are discussed for paraxial beams in periodic solenoidal and quadrupole magnetic focusing fields, and the theory is compared with the experimental measurements. A warm-fluid equilibrium theory for a thermal beam in a periodic solenoidal focusing field is presented. The warm-fluid beam equilibrium equations are solved in the paraxial approximation, and the beam density and flow velocity are obtained. The self-consistent root-mean-square (rms) beam envelope equation and the self-consistent Poisson equation, governing the beam density and potential distributions, are derived. The beam equilibrium is adiabatic, i.e., there is no heat flow in the system, which results in rms beam emittance being conserved. The beam temperature is constant across the cross-section of the beam. For high-intensity beams, the beam density profile is flat in the center of the beam and falls off rapidly within a few Debye lengths at the edge of the beam. Such density profile provides a more realistic representation of a laboratory beam than the uniform density profile in the Kapchinskij-Vladimirskij beam equilibrium which had been used in experimental data analyses. A kinetic equilibrium theory for the thermal beam in the periodic solenoidal focusing field, which is equivalent to the warm-fluid equilibrium theory, is also presented. The Hamiltonian for single-particle motion is analyzed to find the approximate and exact invariants of motion, i.e., a scaled transverse Hamiltonian (nonlinear space charge included) and the angular momentum, from which a Maxwell-Boltzmann-like beam equilibrium distribution is constructed.(cont.) The approximation of the scaled transverse Hamiltonian as an invariant of motion is validated analytically for highly emittancedominated beams and highly space-charge-dominated beams, and numerically tested to be valid for cases in between with moderate vacuum phase advances ([sigma]v, < 90°). The beam envelope and emittances are determined self-consistently with the beam equilibrium distribution. A warm-fluid equilibrium theory for a thermal beam in a periodic quadrupole magnetic (AG) focusing field is presented. The beam equilibrium is adiabatic. The warm3 fluid beam equilibrium equations are solved in the paraxial approximation. The rms beam envelope equations and the self-consistent Poisson equation, governing the beam density and potential distributions, are derived. It is shown numerically that the equilibrium equipotential contours and constant density contours are ellipses. Because the thermal beam equilibrium is adiabatic, the 4D thermal rms emittance of the beam is conserved. For high-intensity beams, the beam density profile is flat in the center of the beam and falls off rapidly within a few Debye lengths, which is similar to the beam density profile in the periodic solenoidal focusing field. An interesting property of the equilibrium is that the rate at which the density falls is transversely isotropic. Quantitative comparisons are made between the thermal equilibrium theories and recent experiments at the University of Maryland Electron Ring [S. Bernal, B. Quinn, M. Reiser and P. G. O'Shea, Phys. Rev. Special Topics - Accel. Beams 5, 064202 (2002); S. Bernal, R. A. Kishek, M. Reiser, and I. Haber, Phys. Rev. Lett. 82, 4002 (1999)]. In the case of the periodic solenoidal focusing experiment, good agreement is found between theory and the experimental measurements from the anode aperture to a distance prior to wave breaking.(cont.) In the case of the AG focusing experiment, there is reasonably good agreement between the theoretical and experimentally measured density profiles in one transverse direction along which the beam is close to equilibrium.by Ksenia R. Samokhvalova.Ph.D

Features of accounting software in Ukraine

Security - financial data is the company’s most valuable information and must be prevented from falling into the wrong hands or getting lost by mistake. Accounting and finance systems prevent accounting from being jeopardized, and keep an extra copy in case you need to retrieve them

STUDY OF THE INFLUENCE OF MEALS OF WHEAT AND OAT GERMS AND WILD ROSE FRUITS ON THE FERMENTING MICROFLORA ACTIVITY OF RYE-WHEAT DOUGH

The aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10…20 %, and also ones of wild rose fruits (WRFM) in amount 2…6 % of the total mass of flour on the fermenting microflora of rye-wheat dough; and also to establish an influence of the experimental supplements on main microbiological processes in it.It has been established, that adding experimental meals favors the activation of bakery yeast. At introducing WGM, OGM and WRFM, its lifting force grows by 16.0–54.0, 6.0–18.0, 10.0–44.0 % respectively, and zymase and maltase activity – by 16.0–53.3, 6.0–17.7 and 11.1–44.0 % and 18.8–55.0, 6.3 31.3 and 7.5–25.0 % respectively. It has been established, that there also takes place the activity increase of lactate bacteria in rye-wheat dough with adding meals of wheat, oat germs and wild rose fruits. It is possible at the expanse of adding an additional nutritive medium with the supplements.Such action of enriching raw materials on the microflora favors intensification of alcoholic and lactate fermentation that is established by data of acid accumulation and gas formation in rye-wheat dough. The counted indices at introducing WGM, OGM, WRFM increase by 39.0, 27.8, 33.9 % and 18.2, 13.6, 16.7 % respectively

Use of methodology of learning business game in training of students of educational specialities

Разработана методика применения учебной деловой игры в подготовке педагогов. Установлено, что применение методики учебной деловой игры в процессе обучения студентов педагогической специальности способствует повышению эффективности подготовки.The methodology of learning business game on training of teachers is developed. It is established, that application of methodology of learning business game in the course of training of students of educational specialist promotes increase of efficiency of training