This scientific work describes research that aims to determine the physicochemical parameters of homogenized honey and its safety indicators based on the determination of toxic metals and radionuclides. A series of experimental studies were conducted to develop and study recipes for honey water based on different types of honey collected in the Lviv region of Ukraine, namely acacia, buckwheat, sunflower, coriander, goldenrod, linden, and weeds. According to the results of experiments, it was found that the studied honey meets all the requirements presented in the standard for natural honey. And the results obtained to determine the dry matter content and pH allowed to blend different types of honey and get honey drinks, which will expand the range of non-carbonated products, which is very popular, especially in summer, and drink this drink during the year. To prolong the shelf life of honey drinks, it is recommended to add citric acid in an amount of 1% by weight of the drink and sodium benzoate as a preservative in an amount of 0.1%. The quality of the obtained honey water samples was assessed using organoleptic evaluation and physicochemical parameters. The resulting beverages have good organoleptic characteristics and can be offered for products in the industry.
The paper presents research on increasing the activity of milk of lime in beet sugar production using vapor condensation cavitation. The work aimed to develop a rational way of activating milk of lime using the effects of vapor condensation cavitation and its hardware design, substantiating the optimal values of the process parameters. It was established that to increase the activity of milk of lime at a steam potential of 0.18 MPa, an optimal consumption of water vapor using vapor condensation cavitation is required, which is 1 .75 – 2.0% to the weight of the suspension. This is ensured by the action of the combined CaO particles with the bulk of the steam, due to which the Their additional solution is due to the t-plot, which occurs through the boundary layer from the bubbles. As a result, a pre-saturated, water-lime suspension is created, in which the It is the number of dissolved calcium ions. It has been proven that the water vapour-treated suspension is 1.5 times lower It expands and has a volume of sediment of the solid phase in the medium that is 10% larger than that of processed suspension. Such a study is indirect evidence of the increase in the dispersal of these systems after Her husband's work. By increasing the activity of milk of lime, it is possible to increase the effect of cleaning juices at various stages of the technological process and reduce the consumption of limestone for the production of granulated sugar.
The article covers the quality and safety indicators of sour cream with vegetable oils, in the composition of which blended oil (sunflower oil + linseed oil) is used as a fat phase in the form of a food emulsion stabilized by an emulsifying complex containing sodium caseinate. According to the chemical composition, sour cream with vegetable oils is characterized by an increased content of the mass fraction of proteins by 0.2% and a reduced content of the mass fraction of carbohydrates by 1.7% compared to classic sour cream, which is connected with the use of food emulsion in its composition. Due to the content of food emulsion, sour cream with vegetable oils has the content of polyunsaturated fatty acids increased by 24 times and the content of saturated and monounsaturated fatty acids decreased by 82.11% and 41.2%, respectively, compared to classic sour cream. The indicator of water activity in sour cream with vegetable oils is 0.983 aw, which is lower than classic sour cream (0.988 aw). According to the results of the study of microbiological parameters, on the fifth day of storage in sour cream with vegetable oils, the titrated acidity index was 86 °Т, the number of lactic acid bacteria was 107 CFU/g, and no bacteria of the Escherichia coli group, mould and yeast were detected; it corresponds to the normalized indicators as for classic sour cream. At the end of the storage period, the value of syneresis in sour cream with vegetable oils is 23% lower than the value of syneresis in the control sample. In sour cream with vegetable oils, during five days of storage, the value of peroxide 3.0 – 4.0 ½ O mmol/k and acid value 2.5 – 2.6 mg acid number/g are within the normalized values for blended oil (sunflower oil + linseed oil).
Abstract. The article is devoted to the problem of formation and diagnostics of the levels of innovation and entrepreneurship competence of the futuremanagers of education in the conditions of the knowledge economy. The purpose of the research is theoretical substantiation and experimental verification of the system of formation and diagnostics of innovation and entrepreneurship competence of the future managers of education in a higher education institution in the conditions of the knowledge economy. The authors define the innovation and entrepreneurship competence of education managers as mastering a certain level of developed knowledge, skills, values, attitudes, experience and qualities. The research is a system that includes an assessment technology outlining the assessment matrix containing a description of the levels, criteria and indicators of innovation and entrepreneurship competence of the future education managers. Necessary condition for solving the problem of preparing the education managers for their future professional activity presupposes the formation of motivational-value, cognitive, activity, personality and evaluative-reflective components being the components of their innovation and entrepreneurship competence. The results of practical application of innovation and entrepreneurial competence showed that a large proportion of students try their hand at starting and registering their own business. Raising the level of registered enterprises by students in 2008—2018 by more than 30 times is evidence not only of the introduction of digital technologies in education, but also of the growing availability of information technology and the Internet. The share of students who plan to start their own business after graduation reaches 50%, but a little more than 10% achieve the planned goals. Only 2.5% of students plan to join the family business, this share may increase to 4.5% in the future. The application of the system has provided a positive dynamic of the formation of innovation and entrepreneurship competence in the prospective education managers in all its structural components. The results of the implementation of this system have confirmed its effectiveness and expediency for application in the educational process of higher education institutions. Keywords: knowledge economy, education manager, educational institution, student, innovation and entrepreneurial competencies, higher education seeker. JEL Classification A20 Formulas: 4; fig.: 1; tabl.: 3; bibl.: 22.
Objective: The purpose of this article is to substantiate the psychological conditions that determine the content, forms, ways of organising, and promoting the process of socialisation of gifted students. Background: The success of modern man largely depends on his socialisation – the ability to see and understand others, analyse the course of events, to capture the prospects for development. Therefore, the key competencies include, among others, information and communication and social as those that ensure the successful acquisition of knowledge throughout life and entry into society. Method: A set of methods was used in the study: analysis, synthesis, generalisation, and systematisation of scientific data, observations, questionnaires, document analysis, methods of mathematical data processing. An online testing platform was developed to conduct a survey of students. Results: The authors proposed and implemented a project aimed at providing psychological and pedagogical support to gifted students; to provide the teaching staff with the necessary knowledge and skills to work with gifted children, to encourage participants in the educational process to use information and communications technology tools in educational activities. A model of psychological support and accompaniment of participants in the educational process has been developed. Conclusion: The experiment showed positive changes in socialisation in the experimental group in relation to the control group at a significant level. The findings of the study give grounds to conclude that the proposed author's comprehensive approach promotes the socialisation of gifted students.
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