Structure, elastic moduli and thermodynamics of sodium and potassium at ultra-high pressures

The equations of state at room temperature as well as the energies of crystal structures up to pressures exceeding 100 GPa are calculated for Na and K . It is shown that the allowance for generalized gradient corrections (GGA) in the density functional method provides a precision description of the equation of state for Na, which can be used for the calibration of pressure scale. It is established that the close-packed structures and BCC structure are not energetically advantageous at high enough compressions. Sharply non-monotonous pressure dependences of elastic moduli for Na and K are predicted and melting temperatures at high pressures are estimated from various melting criteria. The phase diagram of K is calculated and found to be in good agreement with experiment.Comment: 4 pages, 7 Postscript figures, Revtex, extended version, to appear in Phys. Rev.

Efficiency analysis of seaports in Russia's Baltic basin: performance evaluation

This research presents a comprehensive analysis of the performance efficiency of Russia's Baltic seaports, taking into account various economic indicators and addressing investment planning and management issues. Special attention is given to the sustainable development goals and objectives of the seaports, considering their significance in transport and logistics systems. The primary objective of this work is to develop a system approach for conducting multi-­criteria studies on seaport performance efficiency. The findings obtained through the proposed methodology consider criteria at different levels of seaport management, offering valuable practical implications. Notably, this study fills a gap in the literature as no previous work has provided a comprehensive methodology for studying and analyzing ports from the perspectives of management, logistics, and macroeconomics. The system approach can also incorporate environmental considerations and innovative solutions in port infrastructure management. By proposing a new approach to interpreting statistics on Baltic seaports' performance and presenting empirical research on sustainable development in transport and logistics systems, this study enables a multidimensional examination of seaport performance and establishes a framework for efficiency analysis and evaluation, which is crucial for effective management. The methodological scheme and algorithm for analyzing different categories of managers further facilitate the practical application of the approach. Moreover, it can serve as a strategic tool for informing regional economic policies regarding logistics and transportation

Catalyzing a Nursing Response to Healthcare Discrimination Against Transgender and Nonbinary Individuals

Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/163559/2/jnu12597.pdfhttp://deepblue.lib.umich.edu/bitstream/2027.42/163559/1/jnu12597_am.pd

Computational Approaches and Analysis for a Spatio-Structural-Temporal Invasive Carcinoma Model

Spatio-temporal models have long been used to describe biological systems of cancer, but it has not been until very recently that increased attention has been paid to structural dynamics of the interaction between cancer populations and the molecular mechanisms associated with local invasion. One system that is of particular interest is that of the urokinase plasminogen activator (uPA) wherein uPA binds uPA receptors on the cancer cell surface, allowing plasminogen to be cleaved into plasmin, which degrades the extracellular matrix and this way leads to enhanced cancer cell migration. In this paper, we develop a novel numerical approach and associated analysis for spatio-structuro-temporal modelling of the uPA system for up to two-spatial and two-structural dimensions. This is accompanied by analytical exploration of the numerical techniques used in simulating this system, with special consideration being given to the proof of stability within numerical regimes encapsulating a central differences approach to approximating numerical gradients. The stability analysis performed here reveals instabilities induced by the coupling of the structural binding and proliferative processes. The numerical results expound how the uPA system aids the tumour in invading the local stroma, whilst the inhibitor to this system may impede this behaviour and encourage a more sporadic pattern of invasion.PostprintPeer reviewe

Structured models of cell migration incorporating molecular binding processes

The dynamic interplay between collective cell movement and the various molecules involved in the accompanying cell signalling mechanisms plays a crucial role in many biological processes including normal tissue development and pathological scenarios such as wound healing and cancer. Information about the various structures embedded within these processes allows a detailed exploration of the binding of molecular species to cell-surface receptors within the evolving cell population. In this paper we establish a general spatio-temporal-structural framework that enables the description of molecular binding to cell membranes coupled with the cell population dynamics. We first provide a general theoretical description for this approach and then illustrate it with two examples arising from cancer invasion

Development of almond flour bread recipe

The industry of bakery products that do not contain gluten has not been studied enough, so this topic is gaining popularity among scientists. The subject of the study was the development of a bread recipe using almond flour. Pumpkin puree and dried seaweed Laminaria ochroleuca were selected as additives. To improve the taste characteristics of the product, it was decided to add dietary fiber, which can add value to the finished product. The goal of the work was to develop a bread recipe using almond flour. The research was carried out in several stages: 1. development of a recipe and production of prototypes;2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies (determination of humidity, acidity). To carry out the analysis, instrumental and visual research methods were used. During the experiment, five samples of bread were obtained, four of them with the addition of different concentrations of pumpkin and seaweed puree. The rate of dietary fiber was calculated based on the daily consumption rate. Sample No. 2, made with the addition of pumpkin puree in an amount of 100 g, had the best organoleptic properties. The bread had a pleasant taste and smell characteristic of the added raw materials, a soft and baked crumb, and the presence of pores. Samples of bread with added seaweed had a specific taste and smell, and traces of unkneading. The research results can be used in the baking industry to expand the range of bakery products. The developed bread can become a very useful product, especially for those categories of the population who are deficient in certain components. Also, given that for the majority of the population bread is a commodity of everyday demand, its preparation will be in great demand

Robust antiferromagnetic coupling in hard-soft bi-magnetic core/shell nanoparticles

The growing miniaturization demand of magnetic devices is fuelling the recent interest in bi-magnetic nanoparticles as ultimate small components. One of the main goals has been to reproduce practical magnetic properties observed so far in layered systems. In this context, although useful effects such as exchange bias or spring magnets have been demonstrated in core/shell nanoparticles, other interesting key properties for devices remain elusive. Here we show a robust antiferromagnetic (AFM) coupling in core/shell nanoparticles which, in turn, leads to the foremost elucidation of positive exchange bias in bi-magnetic hard-soft systems and the remarkable regulation of the resonance field and amplitude. The AFM coupling in iron oxide manganese oxide based, soft/hard and hard/soft, core/shell nanoparticles is demonstrated by magnetometry, ferromagnetic resonance and X-ray magnetic circular dichroism. Monte Carlo simulations prove the consistency of the AFM coupling. This unique coupling could give rise to more advanced applications of bi-magnetic core/shell nanoparticles

The use of a complex of microorganisms in yogurt production technology

Fermented milk products are one of the most common foods among the population. This category of products includes yogurt, which is available in its various variations: with different acidity concentrations, with various additives, and different fat content. The article presents the results of studies on the influence of a complex of microorganisms on the quality indicators of yogurt (organoleptic, physicochemical). The purpose of the research was to study the effect of different volumes of symbiotic starter on the quality indicators of yogurt. The research was carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University.The Methods. Four yogurt samples were produced and analyzed: a control sample and three experimental ones. The finished products were assessed for organoleptic characteristics and mass fraction of protein (GOST 31981-2013). Acidity was set according to GOST 31976-2012.The Results. According to experts, sample No. 2 was recognized as the best, with a total volume of the complex of microorganisms of 70 ml per 150 g of the finished product. This sample had a uniform consistency, undisturbed clot, and no whey separation was observed; taste and smell – pure, fermented milk; color – milky white. All test samples had deviations in the protein mass fraction. Thus, in sample No. 1, MDB was 3.4%, in samples No. 2 and No. 3 – 3.6 and 3.8%. The obtained indicators were higher than the standard values by 0.2, 0.4 and 0.6%, respectively. Acidity in all samples was within normal limits.The Conclusion. Yogurt, with a complex of microorganisms can expand the line of functional products, and the addition of symbiotic starters will improve the properties of the product and classify it as functional

Development of a yogurt recipe using Clitoria ternatea

A recipe for the production of yoghurts with the introduction of powder and infusion of ternate clitoria of different concentrations has been developed; quality control of the finished products for organoleptic and physicochemical indicators has been carried out.   The goal of the research was to develop a recipe for yoghurt with the introduction of different concentrations of infusion and powder of ternate clitoria, to evaluate the quality components of the finished products.   The studies were carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University. Pasteurized drinking milk with a fat content of 3.2 %, a complex starter culture consisting of Streptococcus thermophilus, Lactobacillus delbrueckii (variety bulgaricus), Lactobacillus casei, infusion and powder of ternate clitoria, Jerusalem artichoke syrup, and vanillin were used for the production of yoghurts. Temperature control of the samples was carried out in a Galaxy GL2696 yoghurt maker for 10 hours. A total of 7 samples were obtained, 6 of which were enriched with powder and infusion of ternate clitoria, and one sample was a control one. Sample No. 2, made with the addition of ternate clitoria powder weighing 2 g, was recognized as the best according to the results of organoleptic studies. The yogurt had a pleasant fruity taste and smell, a uniform consistency, and a light lilac color. Yogurts made with the addition of ternate clitoria infusion had a layered consistency, a not entirely pleasant herbaceous taste, and some samples were characterized by a slight metallic taste. The results of physicochemical studies indicated a slight increase in the mass fraction of fat, protein, and acidity when adding ternate clitoria powder. On the contrary, ternate clitoria infusion affected a decrease in the content of fat, protein, and acidity in the finished samples.   Conclusions. It is recommended to use yogurt with the addition of 2 g of ternate clitoria powder in the diet of people of different age groups