СТРАТЕГИЧЕСКАЯ УСТОЙЧИВОСТЬ ПРОМЫШЛЕННЫХ КОМПАНИЙ: ПОДХОДЫ К ПОНИМАНИЮ И АНАЛИЗ РИСКОВ

The article analyzes approaches to the strategic sustainable development of industrial organizations. Based on the review of Russian and foreign literature, three approaches to the strategic sustainable development of industrial organizations were identified: process, system and time approaches.Based on the analysis of annual reports of Russian industrial organizations, it was possible to identify and systematize the risks that affect the strategic stability of Russian industrial organizations. Among the identified risks, the following risk groups are identified: country risks, legal risks, industry risks, foreign economic risks, market risks, production and technological risks, financial risks, reputational risks, environmental risks, information risks, social risks and strategic risks.As a result of correlation and regression analysis, the most significant risks affecting the achievement of strategic goals of Russian industrial organizations were identified. These include: country risks, industry risks, and strategic risks. The obtained regression model allows us to predict the degree of achievement of strategic goals of Russian industrial organizations under the influence of various risks.В статье анализируются подходы к стратегическому устойчивому развитию промышленных организаций. На основе обзора российской и зарубежной литературы было выделено три подхода: процессный, системный и временной.Анализ годовых отчетов российских промышленных организаций позволил выявить и систематизировать риски, влияющие на стратегическую устойчивость российских промышленных организаций. Среди них выделены следующие группы рисков: страновые, правовые, отраслевые, внешнеэкономические, рыночные, производственно-технологические, финансовые, репутационные, экологические, информационные, социальные и стратегические.В результате корреляционно-регрессионного анализа были выявлены наиболее существенные риски, влияющие на достижение стратегических целей российских промышленных организаций. К ним относятся: страновые, отраслевые и стратегические риски. Полученная регрессионная модель позволяет прогнозировать степень достижения стратегических целей российских промышленных организаций под влиянием различных рисков

Morpho-functional basis of endothelial dysfunction in diabetes mellitus

The diabetes mellitus (DM) inevitably progresses and leads to complications, among which the main place is occupied by micro- and macroangiopathies. The presence of endothelial damage in DM can be established even before macroscopically significant damage to the vessel. At the same time, there is no summary ED characteristic for diabetes. The aim of the study is to make a comprehensive evaluation of ED in DM -1 and DM-2 types.Materials and methods of research. 60 persons, including 53 DM type 1 and type 2, with a severe course (state of decompensation) participated in the present study. We used the method of estimating ED by the number of circulating desquamation endothelial cells (CECs) at the stages of decomposition with simultaneous determination of NO2- and NO3- metabolites of nitric oxide.Results and discussion. In patients with diabetes, the level of CECs increased in 3-5 times and ranged from 1800 to 11,200 cells / ml. The average amount of CECs in patients with diabetes was 3358.5 ± 366.3 cells / ml.Conclusions: Endothelium is involved in the pathological process at DM. This is evidenced by a significant increase in CECs in the blood plasma. The use of this method allows to detect ED before clinically considerable vascular impairment and reflects the severity of the course and duration of DM

The influence of the flour amylolytic enzymes activity, dosage of ingredients and bread making method on the sugar content and the bread quality

The aim of this study was to study the effect of the sugar dosage, improver dosage, type of bread making methods and the amylolytic activity of five different types of wheat flours on the sugar content and the bread quality. The sugar content in the bread crumb was determined using the Bertrand’s method and was counted for sucrose. When the dough was prepared using accelerated technology, the improver affected the sugar content in the bread due to the starch enzymatic hydrolysis. The effect of improver dosages and sugar dosages on the sugar content in the bread was established. When using the improver, the sugar content exceeded the permitted amount in 1.25 times. No correlation was found between sugar dosage in recipe and bread quality when accelerated bread making way was used because of short fermentation time. The influence of wheat flour amylolytic activity (falling number) on the sugar content in bread was established, including when sugar was absent in the formulation. When sugar presented at bread formulation, the flour amylolytic activity did not significantly affect the bread quality, except the acidity. The bread making way had a greater influence on bread quality than falling number of flour. When sugar absent at bread recipe, the higher was the flour amylolytic activity, the higher was the sugar content in bread made by traditional way due to the starch deterioration. Obtained data have shown that when a baking method is selected, the flour amylolytic activity must be taken into account

Magnetic properties of ferrofluid emulsions: The effect of droplet elongation

The paper is concerned with a theoretical explanation of the experimentally observed effect of non-monotonic field dependence of the effective magnetic permeability of ferrofluid emulsion. In a weak magnetic field, the growth of the induced droplet magnetic moment is faster than the linear one due to the droplet elongation accompanied by the reduction of the demagnetizing field. Thus, the emulsion magnetic permeability increases in weak magnetic fields. Further strengthening of the external magnetic field cannot lead to a significant decrease of the demagnetizing field, as the droplets are already highly elongated. On the other hand, the magnetic susceptibility of the ferrofluid reduces with the field strength. Hence, the effective magnetic permeability of the ferrofluid emulsion starts decreasing. The developed theoretical model describes well the experimental observations

Impact of using the developed starter culture on the quality of sourdough, dough and wheat bread

ArticleThere is no technological necessity of sourdough usage when preparing wheat bread as it can be prepared without sourdough but only with yeast using. However, sourdough helps to solve such problems as fast microbial spoilage, unexpressed taste and smell, crumbling crumb. The use of sourdough prepared with directional cultivation of microorganisms allows to produce high-quality competitive bread. Developing a starter culture with an optimized microbial composition was the purpose of this study, allowing the quality and the microbiological stability of wheat bread improving. A new starter microbial composition for the sourdough was developed. Lactic acid bacteria strains L. plantarum Е90, L. brevis Е120 and yeast S. cerevisiae Y139 were selected for the new composition. It was proven that the rice products using to microorganism immobilization allows saving the largest number of living cells after drying and during storage. The rate of acid accumulation in sourdough was established. The sourdough dynamic viscosity decrease at the end of fermentation by 2.2 times was established, which means that the fermentation process leads to the sourdough liquefactio. The optimal dosage was established (5–10% flour in sourdough). This dosage provided good physico-chemical and organoleptic quality indicators of bread. It was proved that the sourdough usage allows getting good-quality bread even when the flour with unsatisfactory amylolytic activity (high drop number) is used. Slowing down the microbial spoilage in sourdough bread was proven. In general, the developed sourdough wheat bread biotechnology improves bread quality and its resistance to the ropy-bread disease

Rowan powder based acidifying additive acidifying additive - an alternative to sourdough in the rye-wheat bread production

Rye is an important part of the cereal food culture in the Russia and Nordic, Baltic and Eastern European countries. Rye bread is often made of whole-grain flour using long-time sourdough. In Russia, rye bread began to be produced less and less often due to the complexity and duration of its technology. Therefore, the development of fast, natural and safe technologies is relevant. The aim of the research was to develop a nutritional acidifying additive based on plant materials (rowan powder, botanical species Sorbus aucuparia) for accelerated rye-wheat bread technology. With an increase in the new plant additive dosage above 3.5%, the dough lifting capacity deteriorated. The bread specific volume and the crumb compressibility deteriorated when additive dosage was higher than 3.5%. It all may be due to the acidity suppression of yeast activity in the dough. Taste and smell was also better in bread with new additive due to the rowan powder chemical composition. The optimum dosage of new additive rowan powder in rye-wheat bread formulation was 3.5% by weight of the flour. Usage of new additive with 0.1% of sodium diacetate allowed slowing down moulding. New acidifying with rowan powder allowed to create accelerated rye-wheat bread technology and to get bread with high consumer properties

About the need of organization of clinical examination of young people with small developmental heart abnormalities.

Due to the signifi­cant increase of complications developing in young people suffering from low cardiac abnormalities, detection of this disease is important. The aim of the study was to analyze the prevalence and structure of cardiovascular diseases in persone aged 18-21 years who have referred to the medical center of Dnepropetrovsk Medical Academy in the period from 2012 to 2013 in order to determine the mode of physicol exercises. We examined 268 students of 1-2 courses of medical academy, who, along with the clinical examination underwent standard echocardiography 2 times a year. It is established that in the structure of cardiovascular diseases in the studied group small anomalies of the heart occupy the first place; valve pathology the second place. In the structure of small abnormality of the heart, mitral valve prolapse is detected the most frequently. Since this anomaly affects the level of tolerance to physical stress and can lead to heart disorder, routine screening of patients with this disease is mandatory and must be carried out to address the choice of the level of physical activity

Limitations of the classical phase-locked loop analysis

Nonlinear analysis of the classical phase-locked loop (PLL) is a challenging task. In classical engineering literature simplified mathematical models and simulation are widely used for its study. In this work the limitations of classical engineering phase-locked loop analysis are demonstrated, e.g., hidden oscillations, which can not be found by simulation, are discussed. It is shown that the use of simplified dynamical models and the application of simulation may lead to wrong conclusions concerning the operability of PLL-based circuits

RISK MANAGEMENT IMPLEMENTATION PRACTICES IN RUSSIAN INDUSTRIAL COMPANIES: RESULTS OF AN EMPIRICAL STUDY

The article analyzes the practice of implementing risk management in Russian industrial companies. The study conducted a survey of 96 industrial companies in various industries in order to identify the features of implementing a risk management system in Russian industrial organizations. The main goals of implementing risk management systems in industrial companies, the features of organizational risk management structures, the amount of costs for maintaining risk management systems, risk assessment methods, the activities of industrial organizations that integrate risk management processes, and the level of automation of risk management systems were identified.The method of assessing the level of maturity of risk management is proposed: absent, managed, quantitatively managed, optimized and advanced levels.Using cluster analysis, groups of Russian industrial companies in various industries were identified by the level of process maturity of the risk management system. The most developed in the field of risk management systems are companies in the mining industry, mechanical engineering, as well as those engaged in the production of consumer goods. Companies with the least developed level of risk management include companies in the furniture, pulp and paper, cosmetics, and pharmaceutical industries, as well as those that produce building materials.On the basis of the survey identified the main barriers introducing a comprehensive system of risk management of industrial companies.The described research areas will help to increase the effectiveness of the risk management system, which will help to increase the strategic stability of the company