KNOWLEDGE MANAGEMENT IN SOCIAL-ECONOMIC SYSTEMS AS AN INTEGRATED FUNCTION

The article deals with the analysis of existing theoretical approaches to knowledge management phenomenon. The peculiarities of knowledge manufacture and knowledge consumer in socially useful activities as one of the most important factor of innovative development of society are focused here. The problems of knowledge management system implementation into socialeconomic systems are revealed.knowledge management, innovative development, social-economic systems management.

Breve análisis del uso de coloquialismos en los textos periodísticos de opinión a partir de un corpus ad hoc monolingüe (ES)

El registro coloquial es propio de la lengua hablada, sin embargo, existen textos, como las novelas o los artículos de opinión, que hacen uso de elementos coloquiales con distintos fines. Así, los textos periodísticos de opinión, a diferencia del resto de los géneros periodísticos, se caracterizan por su estilo informal y subjetivo, y por su gran presencia de coloquialismos. En el presente estudio, se clasifican los elementos de este registro a partir del análisis de un corpus ad hoc de treinta textos de diferente temática de los principales periódicos de España (El País, El Mundo y La Vanguardia), se aportan ejemplos y se calcula la frecuencia de algunos de ellos.Grado en Traducción e Interpretació

Technology of Quick-Frozen Flour Fish Culinary Products

In this article, the results of the development of the functional fish culinary product “Thorny Skate and Cod Pie” are presented. A traditional recipe was used for making the yeast dough for the pie. The pie filling recipe was designed using Fuzzy Logic in the Matlab software package.Optimized parametersfor the selected sensory evaluation of the pie were calculated. On the basis of a priori information, key components of the filling (including the fraction of the fish components and skate meat) were chosen as the factors of interest. According to the simulation results, the optimal values werea 50/50 percentage for the first and the second factor respectively, and this providedthe maximum organoleptic assessment (five points on a five-point scale). The simulation results were compared with the results of the organoleptic evaluation of the pie made according to the optimized recipe, and their sufficient convergence was shown. The indicators of mass fraction of amine nitrogen and nitrogen of volatile bases was studied, as well as the microbiological safety indicators of flour fish culinary products, in accordance with the requirements of the Technical Regulations of the Eurasian Economic Union 040/2016 ”On the safety of fish products”. The results showed a high efficiency of the shock freezing of the semi-finished product, brought to semi-readiness, for long-term storage (120 days at a temperature no higher than minus 18 ∘C), without reducing the quality or safety of the pie. The product had a cholesterol content from 220 to 260 mg%, which allowed it to be classified as functional. The nutritional values of the product (mass fraction of protein, fat, carbohydrates, and amino acid composition) are presented. Keywords: thornyskate, functional product, pie with thornyskate and cod, shock freezin

SENSORY CHARACTERISTICS OF COLD PRESSED SUNFLOWER OIL WITH THE ADDITION OF AROMATIC HERBS

Cold pressed sunflower oil is an unrefined oil with great biological value and good sensory properties. Due to its chemical composition, this oil easily oxidizes, creating harmful products for human health. Various artificial and natural stabilizers are added to prevent oxidation. Essential oils or aromatic herbs are used as natural stabilizers, which also change the sensory properties of the oils.The oil analysed in this paper is cold pressed sunflower oil to which fresh aromatic herbs have been added, such as rosemary, garlic, parsley and mint. One aromatic herb is added to each bottle of oil, and one bottle of oil is without additives (control). The oils are stored for 6 weeks in the dark, and then the sensory characteristics of these oils are assessed through validated questionnaires and sensory tests. The following characteristics of the oils were determined through a series of hedonistic and visual tests: aroma, colour, clarity, taste, crunchiness, and chewiness.The aromatic herbs that are added do not affect the crispness and chewiness, but they do affect the smell, taste, colour, and clarity. The oil without additive and the oil with the addition of rosemary have the most acceptable smell and taste and the highest grades for colour and clarity. Apart from these two oils (without additive and with the addition of rosemary), there is also the oil with the addition of garlic

Determination of some physical-chemical properties of biofortification soft wheat and flour of the varieties “Treska”

Cereal crops as a basic food for humans, little is used as a grain, but with milling they are processed in the milling products: flour, meal, flakes and bran. Determining the content of some ingredients, such as protein, ash, wet gluten, fat, etc. in food products is important because they are present in the raw materials and final products. The importance of knowing the physical and chemical properties of wheat and flour is due to the determination of quality and kind of flour which is produced after milling process. The aim of this research is to examine the influence of Fe-EDTA fertilizers through soil, foliar and soil +foliar application on some physical and chemical properties of bio-fortification soft wheat and flour of the varieties ,,Treska ,, During the investigation we determined the highest ash content in the seed obtained with soil + foliar application of iron, while in the flour was measured the highest ash content by soil application of iron. We concluded that the supplement iron in soil increase the percentage of protein in the grain and flour. We found that soil + foliar application of iron leads to a significant increase of % fat and wet gluten in grain and flour compared to soil or foliar application of chelating fertilizers. It might be concluded that the agronomic bio-fortification with Fe-EDTA soil + foliar application and Fe-EDTA soil leads to improved examined physical - chemical properties of wheat and flour

Determination of some physical-chemical properties of biofortification soft wheat and flour of the varieties “Treska”

Cereal crops as a basic food for humans, little is used as a grain, but with milling they are processed in the milling products: flour, meal, flakes and bran. Determining the content of some ingredients, such as protein, ash, wet gluten, fat, etc. in food products is important because they are present in the raw materials and final products. The importance of knowing the physical and chemical properties of wheat and flour is due to the determination of quality and kind of flour which is produced after milling process. The aim of this research is to examine the influence of Fe-EDTA fertilizers through soil, foliar and soil +foliar application on some physical and chemical properties of bio-fortification soft wheat and flour of the varieties ,,Treska ,, During the investigation we determined the highest ash content in the seed obtained with soil + foliar application of iron, while in the flour was measured the highest ash content by soil application of iron. We concluded that the supplement iron in soil increase the percentage of protein in the grain and flour. We found that soil + foliar application of iron leads to a significant increase of % fat and wet gluten in grain and flour compared to soil or foliar application of chelating fertilizers. It might be concluded that the agronomic bio-fortification with Fe-EDTA soil + foliar application and Fe-EDTA soil leads to improved examined physical - chemical properties of wheat and flour

PHYSICAL-CHEMICAL PROPERTIES OF WATER IN CRNA RIVER IN THE PELAGONIA REGION

The main purpose of this paper is to examine the physical-chemical properties of water in Crna River in the Pelagonia Region. Therefore, four locations along the Crna River in the Pelagonia Region were taken as target measuring points of the physical-chemical properties of water: measuring point 1 (near village Novaci), measuring point 2 (before the inflow of water to the fifth channel), measuring point 3 (Crna River after the inflow of water from the fifth channel) measuring point 4 (Skochivir). The water samples for analysis were taken in January and July in 2012, 2013 and 2014 and the following physico-chemical parameters were analyzed during our investigation: the water temperature (determined with a digital thermometer), turbidity (by turbidimeter), suspended solids, total organic carbon (TOC), biological oxygen demand (BOD), chemical oxygen demand (COD) and dissolved oxygen (determined with UV PASTEL-instrument). From the obtained results in our investigation it can be concluded that the highest average turbidity is noted in measuring point 1 (24,4 mg/L) in July. The highest average BOD is measured in point 3 (14,1 mg/L) in July, as a result of the water inflow from the fifth channel. The lowest average amount of TOC was noted in January in measuring point 1 (2,0 mg/L), while the content of dissolved oxygen in same measuring point show the highest value (11,53 mg/L)

(2E)-2-Hydroxy­imino-N′-[(E)-2-pyridyl­methyl­ene]propanohydrazide

In the title compound, C9H10N4O2, the pyridine ring is twisted by 16.5 (1)° from the mean plane defined by the remaining non-H atoms. An intra­molecular N—H⋯N inter­action is present. In the crystal, inter­molecular O—H⋯N and N—H⋯O hydrogen bonds link mol­ecules into layers parallel to the bc plane. The crystal packing exhibits π–π inter­actions indicated by the short distance of 3.649 (1) Å between the centroids of the pyridine rings of neighbouring mol­ecules

Investigation of the dental technicians’ readiness to manufacture dental prostheses using digital technologies

Introduction: Modern digital technologies allow us to generate a virtual model of the patient and to design his/her smile.  The future definitely belongs to the digital technologies because they offer a reliable, predictable and highly esthetic manner of treatment.Aim: The aim of the present study is to investigate the dental technicians' readiness to manufacture dental prostheses using digital technologies.Materials and Methods: A total of 159 respondents - practicing dental technicians and   students - were surveyed using an online survey. The survey was conducted via a social network platform.Results were processed with SPSS v. 20 using variational, comparative and correlation analyses. Results: Over 50% of the respondents have indicated that they use different types of digital technologies in their practice, the main reason being that the construction time is shortened and that the accuracy is improved (85.20%). There is a correlation between the length work experience and the use of new technologies (p<0.05), with younger specialists being the ones who primarily use modern technology. Young specialists are willing to invest in the purchase of modern equipment and to attend additional courses on working with it.Conclusion: Despite the variety of methods for recreating the prosthetic field when manufacturing prosthetic constructions, a trend towards full digitalization of the process is observed.The results from the conducted analyses show that digitalization is being increasingly used by young specialists (CAD planning and software application – 78.40%), who prefer it because it increases accuracy and shortens production time (85.40%)