№ 101(7), September, 2014
Public date: 30.09.2014
Archive of journal: Articles count 167, 371 kb
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"GREEN STANDARDS" IN PRACTICE (THE EXAMPLE OF THE REPUBLIC OF TATARSTAN)
DescriptionThe article describes the main provisions of the "green" standards implemented in the Republic of Tatarstan
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EFFECT OF DRY BAKERY YEAST SACCHAROMYCES CEREVISIАE IN MILK COWS DIET
06.00.00 Agricultural sciences
DescriptionThe effect of dietary supplementation with dry bakery yeast culture Saccharomyces cerevisiae in high concentrate diet (F:C=47:53) on milk yeald and rumen fermentation were studied on two groups primiparous lactaiting cows (8 cows per group) and four ruminally cannulated nonlactaiting cows on diet F:C=25:75. Cows fed yeast during 67 days produced 1.24 kg/d and 1.66 kg/d natural and 4% fat corrected milk respectively more, than control cows. Milk protein and fat percentages were also higher. On diet with yeast ruminal concentration of lactate was lower and butirate+propionate was higher. The yeast incrised rumen pH, decreased NH3 in rumen and urea in blood, decreased viscosity of rumen fluid
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THE EFFECTIVENESS OF THE KORENASTYI PREPARATION ON SWEET PEPPERS AND EGGPLANTS
06.00.00 Agricultural sciences
DescriptionThe effectiveness of drug treatment of Korenastyi on productiveness and quality of sweet peppers and egg-plants was shown
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EXPERIMENTAL ASPECTS OF THE COOKING PROCESS HIGH-QUALITY FEED GRAIN-BASED SDI
DescriptionDeveloped a technological line of preparation of high-protein feed based on soybean. The design chopper soaked soybeans, working on the proposed technology
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ECOLOGICAL CONDITION OF AGROLANDSCAPES OF THE KUBAN REGION
06.00.00 Agricultural sciences
DescriptionThe condition of agrolandscape systems of Kuban has limited number of natural factors, among which an important place is occupied by temperature, moisture, nutrients and places with weediness of sown areas. Basic soils are occupied by cultivation of agricultural crops with a significant presence of segetal communities in the tilled crops, as well as field protective strips. In soils of agricultural landscapes there are actively developing bacteria, actinomycetes and microscopic fungi, the representatives of mesofauna, qualitative composition of which is very varied. When characterizing the soils we can mark a broad aspect of their contamination with heavy metals and oil, as well we pay attention to peculiarities of agriculture
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ECOLOGICAL BASIS OF FUNCTIONING OF MIXED SOWINGS
06.00.00 Agricultural sciences
DescriptionCreation of joint sowings is very complicated modern environmental problem and the solution is impossible without a comprehensive study of the relationship between individuals of different species that are emerging at the level of a plant community. Studying biotic relationships between taxa used in these crops is very important; joint crops include combinations (sowing crops in rows) and mixed crops (crop seeds mixed and sown together); great attention in the mixed and combined sowings has been paid to selection and combination of cultures
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EVOLUTIONARY THEORY: THE SEARCH FOR NEW PARADIGMS
DescriptionThe article is devoted to the study of contemporary models of evolution based on new scientific discoveries. Integrative and systems approaches in the study of evolution that take into account deficiencies of “modern evolutionary synthesis” are systemized. Work also considers the directions and interdisciplinary perspectives of development of the “new evolutional synthesis”
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FORMS OF MANIFESTATION OF PLURALITY OF PERSONS IN CIVIL LAW
DescriptionIn the article we have investigated the multiplicity of civil law. The author distinguishes different types of plurality of persons and presents a detailed analysis of the stops on the relations arising from a simple partner-ship agreement as a form of plurality of persons
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Description
The influence of addition of boiled forcemeat of a squid to raw forcemeat on functional and technological properties of forcemeat is investigated. The formulation of forcemeat for formed semi-finished products of squid is presented. Periods of storage of formed semi-finished products of squid are substantiated
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DEVICE FOR ELECTROMAGNETIC TREATMENT OF RAW MEAT AND STARTER CULTURES
DescriptionIn the article we present the results of working out the device for electromagnetic processing of meat raw materials and starting cultures. The device’s key parameters are resulted; the choice of parameters of electromagnetic processing of meat raw materials and starting cultures is proved