The Image of a Doctor in Modern Russian Cinema of a New “Moral Concern”

The article discusses a number of Russian films where the main characters are doctors (Ragin by K. Serebrennikov, Ward No 6 by K. Shakhnazarov, Wild Field by M. Kalatozishvili, Arrhythmia by B. Khlebnikov, and Doctor by A. Temnikov). Through such characters cinema examines society for its humanity, civic responsibility, moral values, and viability. The social sentiments of the 2000s, which can be designated as moral anxiety, find their expression on the screen in the person of a medical profession who diagnoses society for its traumatization and offers solutions. Analysing the image of a doctor on the screen, the author formulates the cultural codes behind the representation of such characters in modern Russian cinema and draws conclusions about the urgent demand of society for spirituality accumulated in artistic images

A Social Project as a Factor Influencing the Development of a Student's Motivation to Lead a Healthy Lifestyle

Педагогическая задача учителя современной школы создать условия для формирования ценности здорового образа жизни. Автор предлагает обсудить возможности такой формы работы, как проектная деятельность в создании условий для формирования у подростков осознания ценности здорового образа жизни.The pedagogical task of a modern school teacher is to create conditions for the formation of active citizenship of students, a sense of responsibility for their country of course the values of a healthy lifestyle. The author suggests using a project activity in creating conditions for the formation of the value of a healthy lifestyle among adolescents

Use of motivation theories for economic problems solution

© Medwell Journals, 2016.In the study, there was made an analysis of the most significant factors causing the problem of new connections quality deterioration in the Volga branch of PJSC "MegaFon". There is formed a stakeholders matrix. There is proposed a hypothesis about the impact of organizational culture on this problem. There was made an analysis of the culture type and its influence on employee's motivation. The algorithm for finding the motivation optimal variant is considered. There were proposed incentive options to meet the different levels needs for different employees

Atomic structure of Ge quantum dots on the Si(001) surface

In situ morphological investigation of the {105} faceted Ge islands on the Si(001) surface (hut clusters) have been carried out using an ultra high vacuum instrument integrating a high resolution scanning tunnelling microscope and a molecular beam epitaxy vessel. Both species of hut clusters--pyramids and wedges--were found to have the same structure of the {105} facets which was visualized. Structures of vertexes of the pyramidal clusters and ridges of the wedge-shaped clusters were revealed as well and found to be different. This allowed us to propose a crystallographic model of the {105} facets as well as models of the atomic structure of both species of the hut clusters. An inference is made that transitions between the cluster shapes are impossible.Comment: 6 pages, 6 figures. Accepted to JETP Letters (publication date 2010-03-25

Теплообмен во влажных капиллярно-пористых телах различного состава при конвективном нагревании в паровоздушных средах

The results of the study of the heating process of wet capillary-porous bodies of various compositions (meat products) during heat treatment in dry air and steam-air mixture under conditions of forced circulation of the heating medium are presented. The studies were carried out on a moist fat-free sample (chicken fillet meat) and a low-moisture fat sample (pork shoulder blade) formed in the form of a cylinder and a plate. It is shown that the process of heating of meat products of various compositions obeys the laws of the theory of unsteady thermal conductivity of homogeneous bodies, despite the variety of accompanying phase and physico-chemical transformations. It is established that the regular mode of non-stationary thermal conductivity occurs at Fo ≥ 0.2 for all the studied variants. Based on the processing and analysis of experimental data, criterion equations of the form Θ = f(Fo,Bi) for the central layer of the studied products in the temperature range 160–240 °C were obtained. It has been established that the peculiarities of heating of meat products in a vapor-air mixture environment lead to lower values of the coefficients μ1 and N(Bi) at regular operation compared with heating in dry air. It was found that low-moisture fatty samples are characterized by lower values of μ1 and N(Bi) in comparison with moist fat-free ones. As a result of comparison with tabular data for solids, it is shown that the experimental coefficients μ1 and N(Bi) are characterized by lower values for all the studied variants. It is established that the nature of the change in N(Bi) and μ1 for solids and the studied products is opposite, i.e., with an increase in the number of Bi, an increase in N(Bi) and μ1 is characteristic for solids, while their decrease is characteristic for the studied products. The practical significance of the research consists in improving the quality characteristics of minced meat products and optimizing operational production planning through the use of the methodology of predictive calculation of the duration of thermal operations.Приведены результаты исследования процесса нагревания влажных капиллярно-пористых тел различного состава (мясных изделий) при термообработке в сухом воздухе и паровоздушной смеси в условиях вынужденной циркуляции греющей среды. Исследования проводились на влажном обезжиренном образце (мясо куриного филе) и маловлажном жирном образце (лопаточная часть свинины), сформованных в виде цилиндра и пластины. Показано, что процесс нагревания мясных изделий различного состава подчиняется закономерностям теории нестационарной теплопроводности однородных тел, несмотря на многообразие сопутствующих фазовых и физико-химических преобразований. Установлено, что регулярный режим нестационарной теплопроводности наступает при Fo ≥ 0,2 для всех исследуемых вариантов. На основании обработки и анализа экспериментальных данных получены критериальные уравнения вида Θ = f(Fo,Bi) для центрального слоя исследуемых изделий в диапазоне температур 160–240 °С. Установлено, что особенности нагревания мясных изделий в среде паровоздушной смеси приводят к меньшим значениям коэффициентов μ1 и N(Bi) при регулярном режиме по сравнению с нагреванием в сухом воздухе. При этом для маловлажных жирных образцов характерны более низкие значения μ1 и N(Bi) по сравнению с влажными обезжиренными. В результате сравнения с табличными данными для твердых тел показано, что экспериментальные коэффициенты μ1 и N(Bi) характеризуются меньшими значениями для всех исследуемых вариантов. Установлено, что характер изменения N(Bi) и μ1 для твердых тел и изучаемых изделий противоположен, то есть при росте числа Bi для твердых тел характерно увеличение N(Bi) и μ1, в то время как для исследуемых изделий характерно их уменьшение. Практическая значимость исследований состоит в повышении качественных характеристик мясных рубленых изделий и оптимизации оперативного производственного планирования за счет применения методики прогнозного расчета продолжительности тепловых операций