№ 93(9), November, 2013
Public date: 30.11.2013
Archive of journal: Articles count 115, 263 kb
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METHODOLOGY TO EVALUATE THE EFFECTIVENESS OF THE FACULTY AND THE DEPARTMENT
DescriptionIn the article we consider the technique of evaluating the performance of the faculty and the department for educational, methodical, scientific research and the development of material and technical base
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IMPROVING THE SYSTEM OF UNIVERSITY GRADUATES TRAINING
DescriptionThe article suggests organizational measures aimed at improving the system of higher education that will improve the quality of university graduates
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WAYS OF TECHNOLOGICAL ADVANCEMENT THERMAL TREATMENT OF OIL-CONTAMINATED WASTE
DescriptionThe article deals with the problem of oil-contaminated waste neutralization by thermal method. A comprehensive analysis of the original waste going for recycling and the resulting ash and the assessment of eco-toxicant migration in the environment are carried out. It is suggested the measures for resource saving to get secondary material resources and recommendations for improving thermal destruction technologies consistent with the requirements to the best available techniques
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THEORY OF EXPERT ESTIMATES IN OUR COUNTRY
01.00.00 Physical-mathematical sciences
DescriptionIs given the analysis of the development of expert estimates in our country after the war. Are presented a diversity of expert technologies, the main ideas and publications that help identify the driving forces of development in this promising scientific and practical field
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Description
The objective of the present study was to investigate the supplementation effect of different treatments of whole cottonseed and full fat soybean on the diet of dairy ewes and the milk fatty acid profile and conjugated linoleic acid (CLA) content. The results indicate for both diets it is most suitable to use the second treatment in order to increase the level of cis- 9,trans-11 CLA isomer in milk. In the level of trans-10,cis-12 and cis-9, cis-11 no changes were observed in neither of the diets.