Late Antiquity: The Regional Specific Nature of Intellectual Tradition

The primary purpose of the study is to investigate the specifics of the intellectual tradition prevailing in some regions of the Late Antique world. For the purpose of a comprehensive review of the problem, the authors focus on well-known intellectuals of the 5th–6th centuries, representing Gaul (Ausonius, Sidonius, Ennodius et al.), Alexandria (John Philoponus, Hypatia, Sinesius of Cyrene et al.), Africa (Fulgentius, Priscian, Corippus), Isauria (Candidus Isaurus). Despite the fact that, under the influence of objective factors (Christianization, barbarians), the intellectual tradition changed from its ancient model to the medieval one, it fulfilled its most important task - to preserve the best from the treasury of ancient thought and adapt the ancient heritage to a changing world. In conclusion, the outcomes of the study demonstrate various examples of intellectual tradition and the fortunes of “people of written culture” (literati)

Overview of the market of minced meat products and ways to improve the technology of semi-finished products of a high degree of readiness

In view of the difficult economic and epidemiological situation in the country, the question arises of an unbalanced diet of the population and an overabundance of low-quality food ingredients and additives on the consumption market. The studies represent the experience of processing products of the meat industry, in particular chopped semi-finished products of a high degree of readiness from beef, pork and various compositions of the latter. Since with an excessive amount of fat, the daily diet of the Ukrainian population suffers greatly due to the lack of high-quality, easily digestible animal protein. It is the excess of fats with easily digestible carbohydrates that leads to the rejuvenation of diseases such as obesity, varicose veins, heart attacks and strokes. A review of the market for raw meat is made, the main methods of increasing the nutritional value of chopped semi-finished products of a high degree of readiness from meat are outlined. The advantages of using vegetable oils with partial replacement of animal fats, ways of improving the introduction of liquid vegetable oils through the use of structured stabilization systems based on compositions of a polysaccharide nature, namely sodium alginate, carraginans, which in turn are bound by calcium residues, enriching the composition of products are also easily digestible, bound by calcium. The object of research: the technology of production of minced semi-finished products of a high degree of readiness from meat, a system for stabilization of minced semi-finished products from meat. Investigated problem: obtaining a stable dispersion system inside chopped semi-finished products of a high degree of readiness from meat by introducing stabilizing ingredients into the technology. Main scientific results: the optimal concentrations of replacing animal fats with vegetable ones have been revealed. It is shown that the introduction of vegetable fats as a part of structured emulsion systems as part of chopped semi-finished products of a high degree of readiness from meat helps to reduce technological losses during heat treatment from 60 to 5 %. The area of practical use of the research results: enterprises of the restaurant industry and the food industry, specializing in the manufacture of minced semi-finished products of a high degree of readiness from meat. An innovative technological product: a technology for the production of chopped semi-finished products of a high degree of readiness from meat using structured emulsion systems as part of structured emulsion systems, which makes it possible to stabilize the technological process of introducing flowing vegetable oils by emulsifying and structuring. Scope of application of the innovative technological product: the production of chopped semi-finished products of a high degree of readiness from meat is possible at factories for processing raw meat, in the field of restaurant industry, private small industries that specialize in frozen semi-finished products of a high degree of readiness

"Flora of Russia" on iNaturalist: a dataset

The "Flora of Russia" project on iNaturalist brought together professional scientists and amateur naturalists from all over the country. Over 10,000 people are involved in the data collection.Within 20 months the participants accumulated over 750,000 photo observations of 6,853 species of the Russian flora. This constitutes the largest dataset of open spatial data on the country’s biodiversity and a leading source of data on the current state of the national flora. About 85% of all project data are available under free licenses (CC0, CC-BY, CC-BY-NC) and can be freely used in scientific, educational and environmental activities

"Flora of Russia" on iNaturalist: a dataset

The "Flora of Russia" project on iNaturalist brought together professional scientists and amateur naturalists from all over the country. Over 10,000 people are involved in the data collection.Within 20 months the participants accumulated over 750,000 photo observations of 6,853 species of the Russian flora. This constitutes the largest dataset of open spatial data on the country’s biodiversity and a leading source of data on the current state of the national flora. About 85% of all project data are available under free licenses (CC0, CC-BY, CC-BY-NC) and can be freely used in scientific, educational and environmental activities

"Flora of Russia" on iNaturalist: a dataset

The "Flora of Russia" project on iNaturalist brought together professional scientists and amateur naturalists from all over the country. Over 10,000 people are involved in the data collection.Within 20 months the participants accumulated over 750,000 photo observations of 6,853 species of the Russian flora. This constitutes the largest dataset of open spatial data on the country’s biodiversity and a leading source of data on the current state of the national flora. About 85% of all project data are available under free licenses (CC0, CC-BY, CC-BY-NC) and can be freely used in scientific, educational and environmental activities