KOREAN REALIA IN INDIRECT TRANSLATION (ON THE NOVEL “THE VEGETARIAN” BY HAN KANG)

The article presents the results of comparative analysis of the translation of Korean cultural realia of the Man Booker International Prize winning novel “The Vegetarian” by Han Kang in Ukrainian version (2017, transl. A. Asman) and English mediating text (2016, transl. D. Smith). The research proves that the indirect translation of the culture-bound Korean novel from English into Ukrainian leads to inadequacy of translation, distortions of meaning, deterioration of the cultural identity and specificity of the source text. The mistakes of the mediating text are replicated in the target text, as well as new errors and misinterpretations appear, arising from the fact that the Ukrainian translator lacks cultural competence and seeks to domesticate for the target recipient the mediating text, already adapted and transformed. The Ukrainian version of the novel frequently distorts the image of Korean society, violating the norms of Korean etiquette, providing wrong understandings of Korean hierarchical connections and Confucian moral standards. The translation is overloaded with excessively disgusting details depicting the Korean way of life as exotic and “uncivilized”. The artistic ideas of the writer are misrepresented in the Ukrainian translation emphasizing on the differences between Western and Eastern cultures and the issue of the suppression of women in male-chauvinistic conservative society. The misinterpretations impede the readers from focusing on the psychological and philosophical levels of the novel, like the universal problems of solitude, estrangement, social duties and individual freedom. The indirect translation of “The Vegetarian”, performed by a person with insufficient knowledge about Korea, provides the Ukrainian readers with incomprehensible realia without commentaries, unreasonable cultural adaptation, incorrect description of the appearance and motivation of the main characters. The translator was not able to convey the symbolical meaning of many culinary terms and the idea of collective eating as a crucial social phenomenon in Korea. The Ukrainian colloquialisms and slang integrated into the Korean novel make the expressions unnatural and inappropriate to the context. Considering that the source text of the novel “The Vegetarian” is very rich in culinary terms, other cultural words and contexts, and that the general Ukrainian public in not informed about Korean traditions, the book needs a competent translator able to provide comments and perform adequate pragmatic and cultural interpretation

Measuring value created by business models in the sharing economy

The sharing economy forms a modern sustainable trend, combining the economic and social-ethical benefits of using, rather than owning. The article studies such factors as social approval, economic choice and digital coordination influencing the effectiveness of business models of the sharing economy, but the full value of which has not yet been established. The methodological basis of the research includes neoclassical and neoinstitutional economic theories and the concept of economic collaboration. Among the research methods applied are a value-based approach to discussing the substance of collaborative consumption business models, a critical analysis of the peculiarities of the economic choice between saving and consumption, and a qualitative analysis of demand on the basis of a socially confirmed interest in collaborative consumption. The research develops five types of models for creating and redistributing income in the sharing economy and finds that the key advantage of the sharing economy is the confirmed demand of a new class of consumers, which reduces the probability of marketing mistakes. The authors state that any form of collaborative consumption for ensuring transparency of transactions and correctness of taxation should be regarded as a service. We design an alternative model for assessing the lower bound of the value created, which takes into account the frequency of consumers’ repeated requests to previously provided services, assuming that social approval shifts the line of choice and does not create a new value. The theoretical and practical significance of the research lies in the contribution to the value measurement of shared consumption based on consumer signals in the form of public approval (social initiative or testing) and profitability evaluation (lower bound) of the shared use by the consumer

Quality Control and Identification of Organic Biscuits

The object of research is children's spelled biscuits Holle (Germany) and Belgian children's biscuits with pieces of Fleur Alpine chocolate (Belgium). Consumers often buy organic-branded traditional food products through unfair advertising and labeling violations. Due to the fact that organic products are often the subject of counterfeiting, quality expertise is especially important. Also, thanks to the conformity assessment of the labeling given in the work, it is possible to establish whether the product is really organic. The labeling of biscuits was analyzed for compliance with the Law of Ukraine «On Organic Production» and the Law of Ukraine «On Information for Food Consumers». The study showed that the labeling complies with legal requirements in both samples. It was also found that both samples of biscuits meet the requirements of regulatory documents for organoleptic indicators. Organoleptic characteristics were tested: shape, surface, color, taste and smell, appearance in the fault. The tasting assessment was carried out according to a 45-point scale developed by the authors. The total number of points in the tasting score, taking into accounts the weight factor, for Fleur Alpine biscuits was 39.96, which corresponds to a quality level of 0.88; and Holle biscuits – 44, with a quality level of 0.97. Both samples meet the requirements of regulatory documents for such physicochemical indicators as humidity, alkalinity and moisture content. The moisture content of the biscuits was determined in an accelerated manner in an oven. Wetness was determined by the ratio of the weight of the items after wetting to the weight of the dry items. Alkalinity was determined by titration of the product filtrate. The moisture content for Fleur Alpine biscuits was 9.3 % and for Holle biscuits it was 8.0 %. The alkalinity was 1.6 and 1.4 degrees, respectively, and the wetness was also within the normal range with values of 120 and 110 %. The results indicate the quality of the studied samples in terms of organoleptic and physicochemical indicators

Quality Control and Identification of Organic Biscuits

The object of research is children's spelled biscuits Holle (Germany) and Belgian children's biscuits with pieces of Fleur Alpine chocolate (Belgium). Consumers often buy organic-branded traditional food products through unfair advertising and labeling violations. Due to the fact that organic products are often the subject of counterfeiting, quality expertise is especially important. Also, thanks to the conformity assessment of the labeling given in the work, it is possible to establish whether the product is really organic. The labeling of biscuits was analyzed for compliance with the Law of Ukraine «On Organic Production» and the Law of Ukraine «On Information for Food Consumers». The study showed that the labeling complies with legal requirements in both samples. It was also found that both samples of biscuits meet the requirements of regulatory documents for organoleptic indicators. Organoleptic characteristics were tested: shape, surface, color, taste and smell, appearance in the fault. The tasting assessment was carried out according to a 45-point scale developed by the authors. The total number of points in the tasting score, taking into accounts the weight factor, for Fleur Alpine biscuits was 39.96, which corresponds to a quality level of 0.88; and Holle biscuits – 44, with a quality level of 0.97. Both samples meet the requirements of regulatory documents for such physicochemical indicators as humidity, alkalinity and moisture content. The moisture content of the biscuits was determined in an accelerated manner in an oven. Wetness was determined by the ratio of the weight of the items after wetting to the weight of the dry items. Alkalinity was determined by titration of the product filtrate. The moisture content for Fleur Alpine biscuits was 9.3 % and for Holle biscuits it was 8.0 %. The alkalinity was 1.6 and 1.4 degrees, respectively, and the wetness was also within the normal range with values of 120 and 110 %. The results indicate the quality of the studied samples in terms of organoleptic and physicochemical indicators

The Role of Cations of the Precipitant in the Interaction of Protein Molecules in the Lysozyme Oligomers in Crystallization Solutions

At the moment, the main opinion is that protein crystallization depends mainly on the the precipitant anions, therefore, there have been only few works devoted to the problem of the influence of its cations. Using the molecular dynamics method, we investigated the stability, changes in the compactness and structural transformations of lysozyme dimers and octamers in solutions with different precipitants (LiCl, NaCl, KCl and CuCl2) in order to study the contribution of cations during crystal formation in more detail. As a result, we found that cations have a rather noticeable effect on the behavior of oligomers: the higher the atomic mass of the cation, the greater the changes in the dimers structures during its dynamics and, according to the data of SAXS experiments, the lower the concentration of dimers. However, for octamers, this dependence is more complicated

Free Energy Change during the Formation of Crystalline Contact between Lysozyme Monomers under Different Physical and Chemical Conditions

We use the MM/GBSA method to calculate the free energies of dimer formation by binding two monomers with different combinations of precipitant ions, both embedded in the structure of monomers and in the crystallization solution. It shows that the largest difference in free energy values corresponds to the most accurate dimer model, which considers all precipitant ions in their structure. In addition, it shows that in the absence of precipitant ions in the solution of lysozyme molecules, a monomer is a more energetically favorable state

The Role of Cations of the Precipitant in the Interaction of Protein Molecules in the Lysozyme Oligomers in Crystallization Solutions

At the moment, the main opinion is that protein crystallization depends mainly on the the precipitant anions, therefore, there have been only few works devoted to the problem of the influence of its cations. Using the molecular dynamics method, we investigated the stability, changes in the compactness and structural transformations of lysozyme dimers and octamers in solutions with different precipitants (LiCl, NaCl, KCl and CuCl2) in order to study the contribution of cations during crystal formation in more detail. As a result, we found that cations have a rather noticeable effect on the behavior of oligomers: the higher the atomic mass of the cation, the greater the changes in the dimers structures during its dynamics and, according to the data of SAXS experiments, the lower the concentration of dimers. However, for octamers, this dependence is more complicated

Improving a Methodology of Theoretical Determination of the Frame and Directing Forсes in Modern Diesel Trains

The method for determining the directing force was improved, taking into consideration the effect of transverse creep forces and the angle of the directing force inclination to the vertical axis.It was established that when determining the directing force, it is necessary to check the gap between the wheel flange and the rail head which is difficult to realize without computer simulation.When determining the frame force on the axle of the wheel set, a comprehensive approach was adopted taking into account geometric irregularities of the track path, both in vertical and horizontal planes; longitudinal and transverse creep forces at the point of the wheel-rail contact and influence of adjacent wheel sets of the diesel train car.Dependences of the frame and directing forces on speed of the carriage movement and the value of amplitude of the horizontal irregularity of the rail track were obtained. It was established that when moving in the straight section of the track, an increase in speed from 0 m/s to 50 m/s results in a rise in the value of the frame force: up to 8.3 kN for the first wheel set and 19.37 kN for the second wheel set and the directing force up to 31.38 kN for the first wheel set and up to 46.83 kN for the second wheel set. The increase in amplitude of the horizontal irregularity of the track, which is one of the primary causes of occurrence of forced oscillations of the carriage section above the springs also leads to an increase in numerical values of the forces of interaction of the rolling stock with the rail track. All this can bring about an increased power influence of the wheel set on the track and a negative impact on the basic criteria of traffic safety.Influence of the carriage movement speed on the value of transverse creep forces was studied. It has been established that with an increase in the carriage speed from 0 m/s to 50 m/s, these forces grow from 0 to 15.75 kN for the 1st wheel set and from 0 to 29.22 kN for the 2nd wheel set. This indicates impermissibility of neglecting the transverse creep forces when determining the directing force.Comparison of numerical values of the directing force determined by different methodologies was performed. It has been established that the methodology used in conducting forensic examination of railroad accidents may result in underestimation of fulfillment of the derailing condition. At the same time, calculations according to the formula improved in this study give an opportunity to obtain the results most approximate to the real operation conditions.Comparison of the experimental and theoretical calculated values of the frame force acting on the first wheel set of the diesel train car was made and their practical coincidence was shown. Discrepancy of the compared values of the frame force was within 7.2

Unusual Temperature Behavior of Stability of Proteinase K Dimer Formed in Crystallization Solution Defined by Molecular Dynamics

It is known that protein dimers form in a solution before proteinase K crystallization. Simulations of the dimer, i.e., a precursor cluster of the proteinase K crystal, at different temperatures, show that molecular dynamics methods make it possible to trace spatial and temporal changes in the internal structure of the crystal-forming dimer when heated to temperatures far from the denaturation. Based on the results of the modeling, the stability of the precursor cluster was evaluated at 19 temperatures (from 20 to 80 °C). An anomalous behavior of the dimer was found above 60 °C—a special temperature for the proteinase K (from Parengyodontium album) when the enzyme exhibits its maximal activity