Transformation of amorphous carbon clusters to fullerenes

Transformation of amorphous carbon clusters into fullerenes under high temperature is studied using molecular dynamics simulations at microsecond times. Based on the analysis of both structure and energy of the system, it is found that fullerene formation occurs in two stages. Firstly, fast transformation of the initial amorphous structure into a hollow sp$^2$ shell with a few chains attached occurs with a considerable decrease of the potential energy and the number of atoms belonging to chains and to the amorphous domain. Then, insertion of remaining carbon chains into the sp$^2$ network takes place at the same time with the fullerene shell formation. Two types of defects remaining after the formation of the fullerene shell are revealed: 7-membered rings and single one-coordinated atoms. One of the fullerene structures obtained contains no defects at all, which demonstrates that defect-free carbon cages can be occasionally formed from amorphous precursors directly without defect healing. No structural changes are observed after the fullerene formation, suggesting that defect healing is a slow process in comparison with the fullerene shell formation. The schemes of the revealed reactions of chain atoms insertion into the fullerene shell just before its completion are presented. The results of the performed simulations are summarized within the paradigm of fullerene formation due to selforganization of the carbon system.Comment: 35 pages, 9 figure

The Role of Teachers in School Magazines: Critics, Authors, Readers

The number of school periodicals continues to grow. They can be attributed to the media or amateur media education projects, but almost always their preparation and production is supervised by teachers of primary or secondary schools. Teachers are also the authors, heroes and attentive readers of the texts published in school periodicals. The article discusses the influence of teachers who do not have media education on creating a meaningful model of school newspapers.Количество школьных изданий продолжает расти. Их можно отнести к самодеятельной прессе или медиаобразовательным проектам, но практически всегда их подготовку и выпуск курируют педагоги основного или дополнительного образования. Учителя являются также авторами некоторых публикаций, их героями и, конечно, внимательными читателями. В статье рассматривается влияние учителей, не являющихся медиапедагогами, на содержательную модель школьных изданий и на их развитие в целом

Legal dualism of local government in Russia

The article justifies the statement about the legal dualism of local government in modern Russia

School edition: the problem of conformity needs of the audience

The article presents the results of research of thematic preferences of adolescents regarding the substantive content of school editions. The author also presents the analysis of the reasons that do not allow the school newspapers and magazines meet the demands of their audience.В статье представлен результат исследования тематических предпочтений подростков, касающийся содержательного наполнения школьных изданий. Таже представлен анализ причин, которые мешают школьным газетам и журналам соответствовать запросам своей аудитории

Hydrolysate of ovalbumin: production and evaluation of the functional properties of peptides

Chicken eggs proteins and their derivatives, like protein hydrolysates, peptides and amino acids, possess high nutritional value and provide a wide range of biological activity. They serve as sources for development of functional ingredients that draw the attention of specialists in the food production and biomedical industries, as well as the livestock feed industry. Enzymatic hydrolysis of proteins is a popular process for obtaining bioactive peptides with multifunctional properties. The purpose of this study is to obtain a hydrolysate of ovalbumin with a high degree of hydrolysis and to determine its functional and technological parameters. The research presents a two-stage scheme of ovalbumin hydrolysis with the help of pepsin and trypsin which provide high degree of hydrolysis (82–83%). The fractional composition of the hydrolysate is determined. The fractional composition is represented by three main fractions (high, medium and low molecular weight). The summarized antioxidant activity (SAA) of the hydrolysate is considered within the dynamics of the hydrolysis process. The highest SAA value was noted after 2 hours, and it amounted to 170.23 mg/l; at the end of hydrolysis the SAA value was equal to 114.31 mg/l. When analyzing the SAA, it was found that the main contribution to the summarized antioxidant activity of the ovalbumin hydrolysate is made by peptides of the medium molecular fraction. The microfiltration process, used in the research, made it possible to separate high-molecular compounds, which led to an increase in the SAA of the hydrolysate to 189.9 mg/l. The main functional and technological parameters of the hydrolysate are determined in this research. The comprehensive study of the biological activity and functional characteristics of egg protein hydrolysates and their peptides provides a theoretical basis for expanding the range of functional ingredients obtained from food proteins and for replenishing the range of functional foods.Chicken eggs proteins and their derivatives, like protein hydrolysates, peptides and amino acids, possess high nutritional value and provide a wide range of biological activity. They serve as sources for development of functional ingredients that draw the attention of specialists in the food production and biomedical industries, as well as the livestock feed industry. Enzymatic hydrolysis of proteins is a popular process for obtaining bioactive peptides with multifunctional properties. The purpose of this study is to obtain a hydrolysate of ovalbumin with a high degree of hydrolysis and to determine its functional and technological parameters. The research presents a two-stage scheme of ovalbumin hydrolysis with the help of pepsin and trypsin which provide high degree of hydrolysis (82–83%). The fractional composition of the hydrolysate is determined. The fractional composition is represented by three main fractions (high, medium and low molecular weight). The summarized antioxidant activity (SAA) of the hydrolysate is considered within the dynamics of the hydrolysis process. The highest SAA value was noted after 2 hours, and it amounted to 170.23 mg/l; at the end of hydrolysis the SAA value was equal to 114.31 mg/l. When analyzing the SAA, it was found that the main contribution to the summarized antioxidant activity of the ovalbumin hydrolysate is made by peptides of the medium molecular fraction. The microfiltration process, used in the research, made it possible to separate high-molecular compounds, which led to an increase in the SAA of the hydrolysate to 189.9 mg/l. The main functional and technological parameters of the hydrolysate are determined in this research. The comprehensive study of the biological activity and functional characteristics of egg protein hydrolysates and their peptides provides a theoretical basis for expanding the range of functional ingredients obtained from food proteins and for replenishing the range of functional foods

The characteristics of reflexivity of younger and middle adolescents

The article is devoted to the problem of development of reflection in the adolescence at the age 11–12 and 13–14. It is shown that there are differences in development of reflexivity of younger and middle adolescents. The structure of relations between reflexivity and locus of control and empathy is investigated by means of factor analysis. The specific of reflexivity of younger and middle adolescents is analyzed. Data are given is used for adaptation of program aimed for development of younger and middle adolescents’ reflexivity by means of debate technology.В статье рассматривается проблема развития рефлексии у подростков 11–12 и 13–14 лет. Выявлены различия в развитии рефлексивности у младших и средних подростков. Посредством факторного анализа и учена структура связей рефлексивности с локусом контроля и эмпатией, проанализирована специфика рефлексивности младших и средних подростков. Полученные результаты используются для адаптации программы по развитию рефлексивности у данных возрастных групп с помощью технологии «Дебаты»