CRITERIA FOR ASSESSING FUTURE GEOLOGISTS PREPARATION TO USE GEOINFORMATION SYSTEMS

The article substantiates the criteria for assessing the preparedness of future geologists from college graduates - to use geoinformation systems (hereinafter - GIS) and technologies (hereinafter - GIT) in their future professional activities and defines the indicators of these criteria. We have proved that when purposeful implementation of the system of pedagogical conditions regarding their preparation for the use of GIS there are significant potential opportunities for geologists to form geo-informational competence in them as an integral part of their information competence as a professional subject. Proving the readiness to use GIS, taking into account the structure and content of geo-informational competence, we have taken into account the theoretical and practical aspects of their preparation. The process of mastering the complex of intellectual, activity and subjective capabilities and the formation of the main types of readiness (professional, personal, psychological) for the application of GIS in the process of realizing their competences for a specific post is described. These are the following criteria: value-motivational, professional-cognitive, technological, individual-psychological and subjective. We have proved that such a system of criteria makes it possible to comprehensively diagnose the preparedness of future geologists for the professional use of GIS in their professional activities. In particular, these criteria give an opportunity to find out their positive attitude to the chosen specialty - the geologist and to the application of GIS and GIT in the process of professional activity as a subject of geological existence; formation and development of internal motivation to master this specialty and its modern information technologies, including directly geological; the formation and development of a system of special professional knowledge, skills and abilities in many branches of science, which forms the basis of the theoretical ability of a geologist to work on modern GIS; formation and development of special practical abilities of GIT as a subject of specific - geological - being; formation of professionally important qualities and professional, informational and geoinformational - thinking of a geologist, necessary for work on modern GIS; formation the subject of geoinformation activity in the field of geology. We discovered that due to the fact that the geologist at the same time is a geological subject (in the direction of preparation), such geoinformation activities (as an expert in the field of geology) of activities, he must have formed professionally important qualities that contribute to the successful implementation of official competencies in the information society as a geological worker

Тепловіддачі при кипінні розчину ізобутану з компресорним маслом Reniso WF 15A при низьких масових швидкостях в трубі

A short description of the experimental set-up for the investigation of the processes of the refrigerant solution boiling in tube has been presented. The calibration characteristic of the calorimetric flow meter is shown. The experimental data on the value of the local heat transfer coefficient and also on the Reniso WF 15A oil concentrations in the R600a refrigerant at various dryness fractions of the working fluid and at the 14.84…15.54 kg/(m2·c) mass velocities in the evaporator have been obtained.Представлено краткое описание конструкции экспериментальной установки для исследования процессов кипения раствора хладагент/масло в трубе. Приведена тарировочная характеристика калориметрического расходомера. Выполнен анализ полученных экспериментальных данных по значениям локального коэффициента теплоотдачи, а также концентрации масла Reniso WF 15A в хладагенте R600a при различных степенях сухости рабочего тела и массовых скоростях в диапазоне 14,84…15,54 кг/(м2·с) в испарителе.Наведено короткий опис конструкції експериментальної установки для дослідження процесів кипіння розчину холодоагент в трубі. Подано тарувальну характеристику калориметричного витратоміра. Проаналізовано отримані експериментальні дані про значення локального коефіцієнта тепловіддачі, а також концентрації масла Reniso WF 15A в холодоагенті R600a при різних ступенях сухості робочого тіла і масових швидкостях 14,84…15,54 кг/(м2·с) у випарнику

Clinical and Radiographic Dependences of Functional Status, Indices of the Hip Joint, and Femur Migration in Children with Cerebral Palsy

Relevance: Significant incidence of hip pathology in different groups of children with cerebral palsy and factors that may affect its formation are relevant objects of the study. The Goal of the Study: To establish the features of the hip joint’s formation, examining the clinical and radiographic dependences of the functional status and indices of the hip joint in patients with cerebral palsy. Materials and Methods: We conducted a clinical and radiographic examination of the hip joints using our own methods and standard anterior-posterior radiography, and statistical analysis of hip parameters and factors that may have influenced their formation. The total number of patients was 47 persons (86 joints). Results: Correlation relationships have been established between hip parameters and factors that may affect them: Gross Motor Function Classification System (GMFCS), gait function, level of lesion, developmental dysplasia of the hip, and adductor myotomy in medical history. Conclusions: The Reimers’ index showed greater reliability compared to the Wiberg angle. Positioning the patient's body using our own method can be used to screen the hip joints in cerebral palsy based upon the Reimers index while obtaining the true parameters of the femoral neck-shaft angle and torsion of the femur

Determining the Effect of Formulation Components on the Physical-chemical Processes in a Semi-finished Flour Whipped Product Under Programmed Changes in Temperature

The method of a differential thermal analysis has been applied to investigate the physical-chemical and chemical processes that occur in a semi-finished whipped flour product under conditions of a programmed change in temperature. Qualitative assessment of the processes that take place in the examined samples during thermal transformations has been performed.We have explored the influence of formulation components of a semi-finished whipped flour product on mass losses, the rate of transformations, and the dehydration processes occurring under non-isothermal conditions at a constant heating rate of 10±1 °C/min while heating up to a temperature of 300 °C.Synergetic interaction between xanthan and gelatin has been confirmed. It was established that the introduction of a xanthan solution to a gelatin solution, the base of a semi-finished whipped flour product, improves structure and enhances its thermal stability during heating. It is likely that this occurs due to the redistribution of associated and non-associated hydroxyl groups, which contributes to forming a large number of inter-molecular hydrogen bonds.We have proven the catalytic effect of the enzyme transglutaminase in the system gelatin-xanthan on the interaction between the amino groups of lysine and the γ-carboxyamide group of glutamine residues bound by a peptide bond. This effect ensured a higher level of crosslinking the macromolecules of a protein framework and substantially slows down the dehydration process in a semi-finished whipped flour product.Our study has established minimum losses of the adsorption-bound moisture in semi-finished whipped flour product, which is likely due to an increase in the degree of binding the groups of -ОН and flour proteins, which predetermines the formation of intermolecular hydrogen bonds with the proteins of a gluten complex.The influence of xanthan, sugar, transglutaminase enzyme, flour, on the ranges of dehydration has been investigated, which depend on different forms of moisture binding in a semi-finished whipped flour product. We have determined the temperature intervals of moisture loss at different shapes and binding energy in a semi-finished whipped flour product.The results obtained have practical significance for establishing the rational temperature conditions for baking a semi-finished whipped flour product, namely 140±5 °