Globalization of International Relationships

Globalization means enormous increase in scales of world trade and other processes of international exchange in open, integrated, borderless world economy. Thus, it means not only traditional overseas trade of goods and services, but also currency flows, capital movement, exchange of technology, information and know-how, migration. What consequences will globalization lead to in prospect? What positive consequences (the advantages) of global processes can we single out? And what are the threats of globalization for different cultures, nations and states? This scope of questions is discussed in the article.Globalization, Globalism, types of global connectivity, liberalization, anti-globalization

The Localization Procedures of the Vector of Weighting Coefficients on the Set of Teaching Experts in the Tasks of Consuming

In terms of binary relations the author analyses the task of an individual consumers’ choice on the teaching excerpts set. It is suggested to analyse the function of consumer’s value as additive reduction. For localization of the vector of weighting coefficients of additive reduction the procedures based on metrics of object distance towards the ideal point are suggested

The Changes in Liberalist Ideology Visible in Internet Use

The purpose of this paper is to look at the ways the Liberalist ideology undergoes various changes, due to the changes occurring in the world at a geopolitical level. These changes are due to the destabilization brought about by various events, such as the COVID-19 pandemic, then by the war between Russia and Ukraine. The advantages promised by the Liberal democracies lose various aspects due to current restrictions. One of the advantages of the liberal democracy was freedom of expression, which was visible all over the Internet. However, with the war going on, various Internet sites can be placed under interdiction in certain countries, so as not to influence public opinion. The role of the Internet in politics is beyond dispute. However, many alternative channels can promote alternative opinions, opposed to the mainstream trends. At the same time, information can become distorted due to this and biased, since it is presented only from certain perspectives. The paper will present the context of today’s world from a political point of view and analyse its consequences over the use of the Internet, until not so long ago a medium of pure freedom of action and expression. The ethics of freedom of expression on the Internet is a subject of current concern, and it can be analysed in strong connection with the practice of politics. The changing ideological features of liberalism will also be analysed

The Changes in Liberalist Ideology Visible in Internet Use

The purpose of this paper is to look at the ways the Liberalist ideology undergoes various changes, due to the changes occurring in the world at a geopolitical level. These changes are due to the destabilization brought about by various events, such as the COVID-19 pandemic, then by the war between Russia and Ukraine. The advantages promised by the Liberal democracies lose various aspects due to current restrictions. One of the advantages of the liberal democracy was freedom of expression, which was visible all over the Internet. However, with the war going on, various Internet sites can be placed under interdiction in certain countries, so as not to influence public opinion. The role of the Internet in politics is beyond dispute. However, many alternative channels can promote alternative opinions, opposed to the mainstream trends. At the same time, information can become distorted due to this and biased, since it is presented only from certain perspectives. The paper will present the context of today’s world from a political point of view and analyse its consequences over the use of the Internet, until not so long ago a medium of pure freedom of action and expression. The ethics of freedom of expression on the Internet is a subject of current concern, and it can be analysed in strong connection with the practice of politics. The changing ideological features of liberalism will also be analysed

Aspects and Dimensions of Bilingualism and Multilingualism in Europe

This chapter aims to explore certain aspects and dimensions of bilingualism and multilingualism, with a focus on Europe. The issues analyzed are the following: languages coming into contact due to conquest or colonization, bilingualism and multilingualism as a reflection of political trends and contemporary lifestyles, official languages, and heritage languages. The field of language education is also treated, when it comes to the benefits of being bilingual and multilingual, which are also analyzed from the perspective of evolutionary psychology, with the claim that knowledge of several languages ensures survival and better living conditions. The conclusions are that bilingualism and multilingualism are a necessity and an inevitable phenomenon in today’s Europe, especially due to migration and due to the need of adapting to and accepting other cultures. What is more, there is a universality of bilingualism and multilingualism throughout history

Use of rice flour in wheat bread technology

Last decade is characterized by the increase in the incidence of inflammatory bowel diseases all over the world. Diet therapy, which includes reducing the amount of dietary fiber and including phospholipids in it, is effective in maintaining a sTable condition in case of these diseases. A promising raw material with a low dietary fiber content is rice flour, which may be added to the recipe of bakery products to replace part of wheat flour. The aim of the work was to determine the influence of rice flour on the course of the technological process and the characteristics of the dough in bakery products manufacturing, as well as on the quality indicators of bread made from wheat flour, which contains lecithin. Rice flour contains 1.8 times less protein than wheat flour, but this protein is more complete in amino acid composition. The content of dietary fibers in rice flour is 8.5 times lower. The gas-forming capacity of the dough with lecithin separately and in a mixture with rice flour increases by 8.4−18.7 % when replacing 10−40 % of wheat flour. It was established that in the dough sample with lecithin, the amount of formed and fermented sugars increased by 1.2 % and 12.1 %, respectively, compared to the control sample without additives. With an increase in the percentage of replacement of wheat flour with rice flour, the amount of formed sugars increased by 35.2−39.0 %. The amount of fermented sugars also increased by 19.6−31.8 % with an increase in the percentage of replacement. The shape stability of bread slightly improved with the addition of lecithin. However, when adding rice flour, the shape stability of the products decreased by 7.1−26.8 %, as well as the specific volume and porosity of brea

Fuzzy Membership Functions in a Fuzzy Decision Making Problem

Authors analyses questions of the subjective uncertainty and inexactness situations in the moment of using expert information and another questions which are connected with expert information uncertainty by fuzzy sets with rough membership functions in this article. You can find information about integral problems of individual expert marks and about connection among total marks “degree of inexactness” with sensibility of measurement scale. A lot of different situation which are connected with distribution of the function accessory significance and orientation of the concrete take to task decision making are analyses here

Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids

Unfavorable ecological and food security situation in the world causes frequent spread of diseases of the gastrointestinal tract. In particular, the number of cases of irritable bowel syndrome is increasing, especially among the young working population. Diet therapy, which includes increasing the amount of dietary fiber in combination with phospholipids, is effective for the prevention of these diseases. A perspective raw material with a high content of dietary fibers is pumpkin cellulose, which can be added to the recipe of bakery products instead of part of wheat flour. The aim of the work was to find the effect of pumpkin cellulose in combination with sunflower lecithin on the conformational changes of the structure of dough and bread from wheat flour and the completeness of assimilation of products with this raw material by the organism. It was established that the infrared spectra of wheat flour, pumpkin cellulose and sunflower lecithin differ in reflection intensity and character. In the process of dough fermentation, the conformational transformations deepened with an increase in the amount of replacement of wheat flour with pumpkin cellulose, and the reflection coefficient increased. For bread samples, the reflectance coefficient was lower compared to dough, but there were almost no differences in the location of the spectra. In general, the biological value of samples of bread with additives was lower than the control sample, however, the high content of dietary fibers in pumpkin cellulose makes it a promising raw material for enriching bakery products with a valuable nutrient and giving bread health properties. The rational amount of replacing wheat flour with pumpkin cellulose is no more than 7 %, taking into account the decrease in the biological value of bread with this raw materia