Plinian eruptions and passive collapse events as mechanisms of formation for Martian pit chain craters

2002 ◽  
Vol 107 (E4) ◽  
Author(s):  
Evelyn D. Scott
Keyword(s):  
Plinian Eruptions ◽  
Mechanisms Of Formation

The innovative space as the most important element of theregional socio-economic space

2019 ◽  
pp. 60-70
Author(s):  
Larysa Gromozdova ◽  
Inna Stenicheva
Keyword(s):  
Basic Element ◽  
Information Support ◽  
Space Region ◽  
Regional Innovation ◽  
Economic Space ◽  
Mechanisms Of Formation ◽  
Innovation Space ◽  
Space Mechanisms ◽  
Constituent Elements

Purpose of the article: to determine the essence of different elements ofsocio-economic space of the region. Construction of the structure and isolationof individual elements of socio-economic space as a multi-vector formation.This article highlights the essence and different approaches to defining theconcepts, structure and mechanisms of formation of economic and social spacesof the region, innovation space as a basic element of socio-economic space.Research Methods: The methodological basis of the research is the fundamentalprinciples of economic theory, regional economy, scientific views and approachesof foreign and domestic scientists. To achieve the purpose of the study, themethods used at the empirical and theoretical levels were used: axiomatic,abstract, system-structural analysis, analogies and comparisons, graphoanalytic,by which the characterization of the nature of the concepts of space, socioeconomic space, as well as innovation space region. Their general properties,structure and functions are described.The criteria of optimality and balancesof interests in the formation of different types of space in the region areconsidered. The classification of the regional space is proposed, and the networkconnections of the innovation space according to components and elements arerevealed, which allows to study deeply the social, economic and other problemsof development of the region.Scientific novelty: the classification of regionalspace by separate constituent elements is proposed. The concept of “innovationspace” was introduced into scientific circulation, the scheme of networkconnections of the innovation space with other elements of the regional socioeconomic space was developed. Conclusions and Prospects for Further Research:In today’s context, it is possible to significantly improve the economic stateof development of Ukrainian regions by using a scientifically sound andcomprehensive approach to defining and studying the concepts of socioeconomic and innovative space.In the further study it is necessary to considerin detail the mechanism of organizational activity of innovation space in theregion. It is very important to pay attention to information support for theformation of the innovation space, the creation of a regional legal field ofinnovation space, mechanisms for coordinating regional innovation activitieswithin the innovation space, as well as the influence of internal and externalfactors on the formation and development of the innovation space.

Psychological nature of intelligence officer

2020 ◽  
Vol 8 (2) ◽  
pp. 12
Author(s):  
P. Yu. Naumov ◽  
F. V. Povshednaya
Keyword(s):  
Social Groups ◽  
Pedagogical Practice ◽  
Value System ◽  
Level Of Education ◽  
Main Research ◽  
Social Trends ◽  
Deductive Method ◽  
Mechanisms Of Formation ◽  
The Subject ◽  
Method Analysis

Introduction. Based on modern social trends, the demand becomes not only for professionally trained people, but also for the level of their general culture, value system and, ultimately, intelligence. At the same time, there is no place for intellectuals and educating intellectuals in program documents on educational activities, although this task is very logical for the pedagogical practice of a developed society. This work presents the experience of the author's analysis of the psychological nature of the intelligence of an officer. Consistently considering the essence and structure of such a complex phenomenon, the structure and the real functioning of the values that allow characterizing the subject as an intellectual are ascertained.Materials and methods. As the main research methodology, the authors use sociological (I.S. Kon), culturological adapted to solve the problems of this work (M.S. Kagan), historiographic (A.V. Popov), systemic (I.V. Blauberg, V.A. Lektersky, V.N. Sadovsky, S.L. Rubinstein, M.S. Kagan, N.V. Kuzmina) and functional approaches (P.K. Anokhin, M.S. Kagan, N. Wiener). The main research methods were: hypothetical-deductive method; analysis, synthesis, comparison, analogy and abstraction; systemic method and modeling.Results. The result of the study is that the authors identified and justified the structural psychological qualities of intelligence as the subjective characteristics of an officer and examined the basic mechanisms of formation of intellectual values.Discussion and Conclusions. The required criteria for being intelligent as a  subject characteristics of an officer is the level of education (self education)of an officer, his manners, the scope of his values , existential assessment –correlating every fact he faces with general life-span problems of objective reality, having respect for values of others and being ready for talk to employees and  superiors as well as the representatives of other social groups, other cultures, nationalities, confessions and professions which requires dialog in search of optimal forms and options of interaction. The cornerstone principle for intelligence of the officer are, therefore, his education and upbringing, ideological conviction in his own values and readiness for self-sacrifice for their sake.

Factors of humoral immunity in the combined course of vibration disease and hypertension

2020 ◽  
pp. 558-559
Author(s):  
R. A. Baraeva ◽  
L. A. Strizhakov ◽  
Y. I. Borzykh
Keyword(s):  
Humoral Immunity ◽  
Clinical Picture ◽  
Pathogenetic Mechanisms ◽  
Vibration Disease ◽  
Mechanisms Of Formation

The study of humoral immunity factors in vibration disease and its combination with hypertension opens up prospects for rehabilitation and treatment of patients with this pathology, as well as complements our knowledge of the pathogenetic mechanisms of formation of the clinical picture of these diseases.

Kinetics of the Thermal Disappearance of Radicals Formed During the Radiolysis of Aspartic Acid

2009 ◽  
Vol 59 (12) ◽  
Author(s):  
Mihai Contineanu ◽  
iulia Contineanu ◽  
Ana Neacsu ◽  
Stefan Perisanu
Keyword(s):  
Thermal Resistance ◽  
Aspartic Acid ◽  
Room Temperature ◽  
Esr Spectra ◽  
Complex Mechanism ◽  
Radical Species ◽  
Mechanisms Of Formation ◽  
Kinetics Of

The radiolysis of the isomers L-, D- and DL- of the aspartic acid, in solid polycrystalline state, was investigated at room temperature. The analysis of their ESR spectra indicated the formation of at least two radicalic entities. The radical, identified as R3, resulting from the deamination of the acid, exhibits the highest concentration and thermal resistance. Possible mechanisms of formation of three radical species are suggested, based also on literature data. The kinetics of the disappearance of radical R3 indicated a complex mechanism. Three possible variants were suggested for this mechanism.

(Mechanisms of Formation of Corruption Structures)

2014 ◽  
Author(s):  
V Busygin ◽  
Mark Levin ◽  
V Petryakov ◽  
Danil Fedorovykh
Keyword(s):  
Mechanisms Of Formation

scholarly journals A Recurrent Magmatic Pattern on Observable Timescales Prior to Plinian Eruptions From Nevado de Toluca (Mexico)

2019 ◽  
Vol 124 (11) ◽  
pp. 10999-11021 ◽  
Author(s):  
Gregor Weber ◽  
José Luis Arce ◽  
Alexey Ulianov ◽  
Luca Caricchi
Keyword(s):  
Plinian Eruptions ◽  
Nevado De Toluca

scholarly journals Thermal processing contaminants in foodstuffs and potential  strategies of control

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S1-S10 ◽  
Author(s):  
A. Studer ◽  
I. Blank ◽  
R. H Stadler
Keyword(s):  
Health Risks ◽  
Food Service ◽  
Food Product ◽  
Heterocyclic Aromatic Amines ◽  
Heat Processing ◽  
Food Container ◽  
Mechanisms Of Formation ◽  
Polycyclic Aromatic ◽  
Us Fda ◽  
The Impact

Over the past decades, researchers from academia, industry, and National authorities and enforcement laboratories, have gained increasing insight in understanding the presence, formation and potential risk to public health posed by the compounds formed during the domestic cooking and heat-processing of different foods. Compounds already intensively studied are the heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and chloropropanols. Concrete measures have been introduced by the food industry to control certain contaminants, exemplified by the introduction of enzymatic hydrolysis of plant proteins or over-neutralization to reduce concentrations of chloropropanols in savoury flavours. The recent discovery of acrylamide in cooked foods has raised much concern, and sparked intensive scientific studies into the occurrence, analysis, exposure, mechanisms of formation, possible measures of control, and toxicology of the compound. However, since acrylamide formation is directly linked to the desired Maillard reaction that generates important flavour and aroma compounds – as well as chemicals with potentially beneficial health effects – any measures taken must assess the impact on overall quality and consumer acceptance of the food product. In addition, mitigation must be devised in such a way as not to increase the risks for other possibly more severe short and medium to long-term health risks. In this context, understanding the impact of changes in processing on the safety of foods will be of paramount importance. In May 2004 the US FDA published findings of trace levels of furan in different foods, corroborating older data and raising some concerns, albeit without reference to any health risks. Particularly canned and jarred foods that are subject to thermal treatment are apparently affected, as the volatile furan is essentially “trapped” in the food container. Analogous to the acrylamide concern, there is a paucity of knowledge in all scientific domains, i.e. exposure, methods of analysis, mechanisms of formation, toxicology. Finally, a concern that needs to be addressed is the lack of knowledge about the effects of final preparation in food service and domestic situations on the formation of processing contaminants. In essence, consumers should follow sound dietary and health advice by choosing diets based on balance, variety and moderation.

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