A Multi-Scale Homogenization Technique Applied to the Elastic Properties of Solders

In modern microelectronic systems solder materials are frequently used. Consequently, it is of great importance to predict their lifetime and stability. In order to perform such an analysis, material properties are required. Since electronic devices and therefore the amounts of used materials become smaller and smaller, the influence of a changing microstructure on the mechanical properties must be examined. First, some analytical methods will be presented leading to upper and lower bounds for standard solder alloys. They also allow for an examination of the influence of certain micro-geometries. Second, a multi-scale approach is used in order to perform a more general analysis of different micro-structures. The constitutive equations are stated and a homogenization technique for elastic properties of arbitrary structures is derived. The resulting equations are solved numerically and the results are presented. For lamellar-type of structures, closed-form formulas are derived and the results will be compared to the numerical ones

The Quality of Aesthetic Development in The Context of An Art Festival as A Condition for The Overall Development of Children and Adolescents

The article examines the problem of the aesthetic development of children and adolescents as a fundamental condition for the quality of education and the modern approach to educational process organization in the context of interaction of general and additional education. The authors disclose this direction of research from the point of a long-term experimental study conducted by researchers at the Institute of Art Education and Cultural Studies of the Russian Academy of Education in the period from the middle of the 20th and the beginning of the 21st century. The analysis of materials of a substantial scientific study of the problem of measuring the aesthetic development of children on the example of Russia and the studies by the leading foreign scientists is carried out. The authors raise the issues related to solving this problem in modern educational organizations and schools. The article identifies the modern pedagogical principles and conditions for the implementation of the basics of aesthetic development including the aesthetic perception of the works of art by children of different ages in the practice of children’s educational organizations. The resolution of the problem of high-quality modern education is found in creating a well-organized subject and spatial environment, changing all the components of education and upbringing, and highlighting the fundamental cultural core in them

MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS

The formation of food liquid medium structures containing at least 70 % of disperse particles with high dispersiveness has been considered. The possible formation mechanisms of food liquid medium structure when slow (hydrodynamic) and quick (acoustic) processes create favorable conditions for cavitation have been studied. The possibility to control these processes for initiation of mechanical and kinetic reactions that change the structure of the medium has been demonstrated. The invert syrup has been selected as the study object. The change in the invert syrup structure before and after such cavitation treatment has been recorded with the use of metallographic microscope Nikon Eclipse MA100. The decrease in disperse phase sizes from 2–3 µm to 0.1–0.4 µm along with establishing the high uniformity of component distribution as compared to the syrup without cavitation process treatment has been detected. The formation of food liquid medium structures containing at least 70 % of disperse particles with high dispersiveness has been considered. The possible formation mechanisms of food liquid medium structure when slow (hydrodynamic) and quick (acoustic) processes create favorable conditions for cavitation have been studied. The possibility to control these processes for initiation of mechanical and kinetic reactions that change the structure of the medium has been demonstrated. The invert syrup has been selected as the study object. The change in the invert syrup structure before and after such cavitation treatment has been recorded with the use of metallographic microscope Nikon Eclipse MA100. The decrease in disperse phase sizes from 2–3 µm to 0.1–0.4 µm along with establishing the high uniformity of component distribution as compared to the syrup without cavitation process treatment has been detected.

Диагностика и лечение гриппа у детей

The article presents data on influenza epidemiology, pathogenesis, classification, clinical variants, diagnosis. Given the variety of antiviral drugs, highlighted the most relevant and used in pediatric patients, depending on age and mixed-flow options viral infections.В статье представлены данные, касающиеся эпидемиологии гриппа, патогенеза, классификации, клинических вариантов течения, диагностики гриппа. Учитывая разнообразие противовирусных препаратов, выделены наиболее актуальные и применяемые в педиатрической практике в зависимости от возраста и вариантов смешанного течения вирусных инфекций

КИШЕЧНЫЙ СИНДРОМ ПРИ ВИРУСНЫХ ИНФЕКЦИЯХ У ДЕТЕЙ, ПЕРСПЕКТИВЫ ЛЕЧЕНИЯ

The article presents the history of the study of intestinal lesions of viral origin. The literature data was generalized, which regarding changes in the gastrointestinal tract viral infections transmitted not only by the fecal-oral route, but also airborne. The description of the clinical picture of viral infection of the intestine, morphological data, new approaches to treatment was presented.В статье представлена история изучения поражения кишечника вирусного происхождения. Обобщены данные литературы, касающиеся изменений в желудочно-кишечном тракте при вирусных инфекциях, передающихся не только фекально-оральным, но и воздушно-капельным путем. Представлено описание клинической картины вирусного поражения кишечника, морфологические данные, новые подходы к лечению.

Spinning and Weaving of the Middle Don Population of the Scythian Time

Introduction. The article analyzes the level of developing spinning and weaving production of the Middle Don population in the Scythian time. Based on studying textile prints on the bottoms of ceramic vessels, as well as some extant samples of fabrics, the fineness of threads and the direction of their twist, the type of weave and the density of fabrics are reconstructed. Methods. The authors studied 18 samples of fabric imprints on the bottoms of the ceramic vessels of Mostyshche hillfort. The imprints were made with the help of highly plastic clay. The analysis of the extant fragments of fabrics was carried out with the help of microscopic equipment in the laboratory of the State Historical Museum. Analysis. The fabric imprints of different varieties made of fibers of vegetable origin were found on the pottery from Mostishche hillfort. The density of coarser ones did not exceed 10 threads per 1 cm. The majority were fabrics with a density of up to 15 threads per 1 cm. The textile from the barrow burials was made of woolen threads, was of high density and, accordingly, a higher quality. In addition, one of the fabric fragments found in the barrows was painted red, and probably was imported. Results. Almost all analyzed samples had a simple plain weave of 1/1. An exception was only a fragment of fabrics found near Mastyugino village, which had a rep weave of 1/3. The fineness of threads in fabrics varied, but, as a rule, was uniform over the entire length, which indicates a highly developed spinning process. The uniform distribution of weft and warp threads in the fabric structure, as well as using threads of different twist direction in one fabrics, shows developed weaving production. The analysis of other archaeological sources, as well as involving ethnographic data allows the authors of the article to assume parallel use of horizontal and vertical weaving looms in the Scythian time in the Middle Don

TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES

The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods.The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods