FEATURES OF URBAN PLANNING SOLUTIONS AND THE EVOLUTION OF SETTLEMENTS FOR DISPLACED PERSONS FROM THE CHERNOBYL ZONE

In the article, the author presents the results of her full-scale studies of the evolution of settlements for migrants from the Chernobyl zone, built in 1986-1987 of the twentieth century. Strategies and consequences of their placement, integration into the structure of existing villages, features of planning blocks, rural estates, residential and outbuildings are considered. The article analyzes the consequences of architectural and urban planning design decisions made 30 years after their implementation. Nowadays in Ukraine, there is a situation where villages and urban-type settlements urgently need to develop or update new general plans that would correspond to the present. It is known that currently there is a certain proportion of villages in Ukraine that do not have general plans at all or have them outdated. Taking into account all aspects of this problem, the results of the design, construction and evolution of villages for displaced persons from the Chernobyl zone are interesting and useful. Taking into account the tragic circumstances that led to their appearance, these villages represent a large-scale urban planning experiment in the field of rural housing construction, which represents the embodiment of the latest knowledge in the theory of village architecture in the mid-80s of the twentieth century. It was 30 years after the construction and settlement of these villages that it became possible to check the compliance of design standards with their compliance with the real needs of the village, from the standpoint of the current design standards, which are fundamentally no different from the design standards of 1986. Comparing the results of research (the study of general plans of villages of displaced persons and general plans that are being developed at the present stage), it turned out that the basis of those villages for Chernobyl victims was the main goal of socialist ideology, namely, erasing the differences between the city and the village. The author sees in modern design a similar problem, which directly leads to further degradation of the Ukrainian countryside. And nowadays, just against the background of this phenomenon, it is time for urbanists to understand the difference between a block of manor development for citizens and a rural street of a Ukrainian village.

Optimization of the process of saccharification in ethanol production

The saccharification stage in ethanol production is one of the main ones. Completeness of dextrins and starch ejection considered in the fermentation compartment and, consequently, quantity of production losses, quality and yield of the final product depends on the correctness of this process. Optimization of the process of saccharification of digested mass was carried out by the method of complete factor experiment with the use of the central composite rotatable uniform planning experiment. The following factors were selected as controllable: dosage of the enzyme preparation Biozim 800L; temperature; pH and duration of hydrolysis. The dosage of the enzyme preparation Biozim 800L and the duration of the process have the greatest influence on the process of saccharification. The significance of the regression coefficients was determined by Student's test, the adequacy of the regression equation - by Fisher's test at a significance level of 5%, the convergence of parallel determinations - by Kochner's test. It was found that the use of the enzyme preparation Biozim 800L increased the accumulation of glucose by 40.5% compared with the control. To determine the optimal mode of saccharification the Lagrange multiplier method was used. It was found that the maximum accumulation of glucose in the wort of 12 g/100 ml was achieved at the following regimes: the dosage of the enzyme preparation Biozim 800L 4.8 units GlS/g starch; temperature 60.2 C; pH 4.55 units; duration of saccharification 2.05 h.

Modeling and optimization of the elastic rolling process in order to increase the wear resistance of the surface layer of high-precision thin-walled parts of ship machinery and mechanisms

Ways of improving elastic rolling to ensure the required hardness of the resulting surface layer are considered. Analytical dependences of the hardness of the surface layer of the processed part on the determining factors are given. Keywords: process, elastic rolling, microhardness, parameters, planning, experiment, multifactority, technique. [email protected]

Structural design and gait research of a new bionic quadruped robot

Quadruped bionic robot has a strong adaptability to the environment, compared with wheeled and tracked robots, it has superior motion performance, and has a wide range of application prospects in rescue and disaster relief, ground mine clearance, mountain transportation, so it has become a research hotspot all over the world. Leg structure is an important embodiment of the superior performance of quadruped robot, and it is also the key and difficult point of design. This article proposes a novel quadruped robot with waist structure, which can complete a variety of gait forms. Based on the theory of linkage mechanism, a novel leg structure is designed with anti-parallelogram mechanism, which improves the strength and stiffness of the robot. Using D-H description method, the kinematics analysis of this quadruped robot single leg is carried out. On this basis, in order to ensure the foot contact with the ground and achieve zero impact, polynomial programming is used to plan the foot trajectory of swing phase and support phase. Based on the static stability margin, the optimal static gait of the quadruped robot is planned. A co-simulation study has been carried out to investigate further the validity and effectiveness of the quadruped robot on gait. The simulation results clearly show the robot can walk steadily and its input and output meet the expected requirements. The solid prototype platform is built, and the trajectory planning experiment of single leg is carried out, and the foot trajectory of single leg is obtained by using laser tracker. The gait planning algorithm is applied to the whole robot, and the results show that the robot can walk according to the scheduled gait, which proves the effectiveness of the proposed algorithm.

CHOKEBERRY POWDER AS AN IMPROVER FOR PASTA

In the course of the study, the effect of dosages of black chokeberry powder on the quality of pasta made from flour with different gluten content was studied. The studies used normal-quality flour and low-gluten flour. To reduce the gluten content in wheat flour, it was mixed with potato starch. As a result of “dilution” of gluten with starch, its content decreased from 25 to 2.5 %. The resulting mixture was used to obtain pasta with the introduction of different amounts of black chokeberry powder. The effect of different doses of chokeberry powder on the gluten content of the obtained mixtures was determined by planning experiment 22 “with a star” in the StatGraphicsPlus package. It has been established that with increasing dosages of chokeberry powder, there is a decrease in gluten content and an increase in the content of pectin substances. In the finished pasta, the mechanical strength and the amount of dry matter transferred to the cooking water were determined. According to the data obtained, a chart has been developed to determine the dosage of chokeberry powder and the amount of starch introduced, at which the quality of pasta that meets the requirements of the standard is achieved. Thus, the introduction of 5.0 % aronia chokeberry powder with a gluten content in flour of about 18 % will make it possible to obtain products with a strength of 0.66 N and the amount of solids transferred to cooking water of less than 7.9 %. When using flour of normal quality, the addition of chokeberry powder in an amount of 5 % has a positive effect on the mechanical strength of pasta, increasing it by 20 % compared to the control sample. Other quality indicators, including cooking properties, are within the permissible norm. Production tests were conducted at Lidahleboproduct OJSC. Black chokeberry powder was added in an amount of 5%, pasta was made on Buhler production line with a capacity of up to 2000 kg per shift. According to the results of the tests, TU BY 500134647.012-2018 "Aronia" pasta and TI BY 500134647.001-2019 "Technological instruction for the production of pasta with Aronia" food additive were developed.

Modeling of recipes of special purpose bakery products

In this article the results of calculations of experimental-statistical methods are given, using the optimized contents of components in “Puff buns” and “Grain bars” recipes. The proposed products are balanced in the content of nutrients (proteins, fats, carbohydrates), contain a wide range of vitamins and essential amino acids, which allows expanding the consumer food market and more efficiently using vegetable resources. In order to obtain the percentage ratio of the components in the flour products composition, the complete factor experiment – a central compositional rotatable planning experiment – was applied. According to the results of mathematical modeling for “Puff buns”, the optimal percentage ratio of rice bioflour and pumpkin was chosen as 20:20, for “Grain bar” the optimal dosage of mashed bananas and Jerusalem artichoke is 28:12 respectively.