Actual problems of quality assessment of products and educational services

Существующие проблемы в современном образовании не дают возможности выпуска качественных кадров для работодателя. Выявление проблем, их обсуждение и устранение поможет повысить уровень жизни человека в целом, и качество предоставляемых услуг в частности.Existing problems in modern education do not allow the release of quality personnel for the employer. Identification of problems, their discussion and elimination will help to improve the standard of living in General, and the quality of services in particular

Effect of Catalyst, Temperature, and Hydrogen Pressure on Slurry Hydrocracking Reactions of Naphthalene

Hydrocracking reactions of naphthalene were investigated in a slurry-type reactor with different catalyst compositions consisting of iron-based compounds, metal oxides, and elementary sulfur in order to evaluate the most efficient catalyst composition. The reactions were repeated with the optimal catalyst composition at different H-2 initial pressures, temperatures, and holding times to determine the influence of these parameters. At the end of each reaction, liquid samples were analyzed by gas chromatography and mass spectrometry. The most effective catalyst composition for hyrocracking reaction of naphthalene was found to be a mixture of FeSO4 center dot H2O, Fe2O3, Al2O3, and sulfur. It can be concluded that hydrogenation, isomerization, cracking, and dealkylation take place during the hydrocracking reaction of naphthalene

Impact of comprehensive two-dimensional gas chromatography with mass spectrometry on food analysis

Comprehensive two-dimensional gas chromatography with mass spectrometry has been on the separation-science scene for about 15 years. This three-dimensional method has made a great positive impact on various fields of research, and among these that related to food analysis is certainly at the forefront. The present critical review is based on the use of comprehensive two-dimensional gas chromatography with mass spectrometry in the untargeted (general qualitative profiling and fingerprinting) and targeted analysis of food volatiles; attention is focused not only on its potential in such applications, but also on how recent advances in comprehensive two-dimensional gas chromatography with mass spectrometry will potentially be important for food analysis. Additionally, emphasis is devoted to the many instances in which straightforward gas chromatography with mass spectrometry is a sufficiently-powerful analytical tool. Finally, possible future scenarios in the comprehensive two-dimensional gas chromatography with mass spectrometry food analysis field are discussed. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim