DECISION SELECTION MODEL OF LANDING BEACH IN AMPHIBIOUS OPERATIONS EXCERCISE WITH FUZZY MCDM

To determine the ideal landing beaches in amphibious operations must meet the requirements / criteria that have been determined, because it serves as an important component in the choice of landing beaches. The criteria include the type of beach, gradient beach, the basic material of beach, long beach landings, the type of breaking waves, tide, the kind of obstacles beach, ocean currents, the field behind the beach, the reference point mark landing beaches and access to the exit / entrance beach , In determining the selection of the landing beaches Marine / Navy had not done the calculation / mathematical model and not using a scientific method, such instances it is necessary to make a decision-making model in the case of election of the landing beaches in amphibious operations exercise. This study aims to determine the location of the landing beachesusing Fuzzy MCDM. The use of this method is the solution to produce a more objective group decision in the selection of an amphibious landing beach which data are accurate and reliable to help solve problems that are multi-criteria. There are 11 (eleven) criteria and 4 (four) alternatives identified in this study. Of the 11 criteria which have the highest weighting criteria for the alternative chosen in the first rank third alternative, namely PPD 3. Keywords: Amphibious Operations, Fuzzy MCDM, Criteria and Alternatives.

RESEARCH OF ORGANOLEPTIC PARAMETERS OF DUTCH CHEESE, PRODUCED FROM MILK OF COWS OF DIFFERENT BREEDS

The aim of this research is to study an influence of types of different breeds of milk cows on organoleptic properties of Dutch cheese at different rations of their food. It allows to receive cheese with prognosticated quality characteristics and to manage marketing strategies at cheese realization. The work presents the results of studying organoleptic properties of Dutch cheese, produced of milk of cows of different breeds, traditionally bred in the Northern-Eastern region of Ukraine. For studying an influence of cows feeding on exclusive properties of hard cheese, traditional food rations of cows were added with forages of a silage-hay type with Lucerne as a main source of proteins (44 % of the daily norm). Rations were practically identical with traditional ones by the content of energy and main food value factors and in general corresponded to norms of cows feeding. It has been demonstrated, that the high mark of cheese, up to 45 points for the taste and smell and total point mark 99 of 100 possible was obtained as a result of changing food rations at the expanse of introducing Lucerne silage in them. The data on optimization of food rations of certain cow breeds allow managing quality characteristics of milk and products of and are expedient for making cheese with unique regional characteristics. At conducting the comparative organoleptic assessment, there has been revealed a distinct dependence between a point mark of quality parameters of cheese on a breed of milk cows, and also on food rations of them. At the silage-hay food ration of animals, the received Dutch cheese had higher quality characteristics after 60 days of storage than cheese samples, obtained of cow milk at the traditional food ration.

INVESTIGATION OF THE EFFECTIVENESS OF AIR PASTEURIZATION OF SAUSAGE PRODUCTS USING ACTIVE PACKING ELEMENTS

The aim of the researches was to determine the effectiveness of repeated pasteurization using an air absorbent. The effectiveness of repeated pasteurization is studied at an air absorbent for prolonging the storage life of sausage products. Pasteurization was realized at temperature 85–90 °С during 15–20 minutes. The obtained results of the stability of quality indices of sausage products in storage terms up to 94 days corresponded to standard values for this product type. According to organoleptic parameters, products correspond to requirements of normative documents and have high quality indices during the indicated storage term. At the end of the storage term the deviation of the quality index of organoleptic parameters by the five-point scale was no more 0,09 units for pasteurized products with an air absorbent. The decrease of the index of the average point mark for pasteurized products without an air absorbent was 0,17 units. It proves the high stability of the quality of sausage products at the storage process. The conducted analysis as to the change of the water activity index in storage terms for pasteurized wieners with an air absorbent proves that its use doesn’t essentially influence awvalue. This effect is proved by the microbiological and organoleptic stability of sausage products at storage.

Reading Problems: Literacy and the Dynamics of Thought

In this article, we address the problem of predication, or the problem of connecting conceptual predicates to the sets of properties and attributes that correspond to these predicates. We take as our starting point Mark Wilson’s work, especially “Predicate meets Property,” and add to it a metaphysics of problems that one finds in the work of Gilles Deleuze. This enables us to understand the relationship between a predicate and the set of properties in terms of the relationship between a solution to a problem. The advantage of this approach is that it helps to illuminate the key issues involved in contemporary work on human reasoning. We sketch some of these advantages by looking to recent work on literacy and how literacy affects the capacity to engage in formal reasoning.

Pilvo sienos kartografija ir jos reikšmė laparoskopinėje chirurgijoje

Algimantas Stašinskas, Raimundas LunevičiusVilniaus universiteto Bendrosios ir kraujagyslių chirurgijos klinika,Vilniaus greitosios pagalbos universitetinė ligoninė,Šiltnamių g. 29, LT–2043 VilniusEl paštas: [email protected], [email protected] Tikslinga priekinės pilvo sienos laukus žymėti pagal vieną sistemą ir ta sistema remtis atliekant laparoskopines operacijas. Centrinis priekinės pilvo sienos atskaitos taškas yra bamba (žymuo "O"). Priekinė pilvo siena skirstoma į keturis tradicinius kvadrantus A, B, C, D, o kiekvienas – į tris sektorius a, b, c ir tris zonas P, M, L. Dalijant į sektorius reikia pasinaudoti laikrodžio rodyklės sukimosi taisykle. Remiantis šia schema sutartiniais ženklais pažymimi 36 priekinės pilvo sienos taškai ir 36 laukai. Pateiktos keturios laparoskopinių operacijų – cholecistektomijos, apendektomijos, kirkšninės hernioplastikos ir duodenorafijos – kartogramos. Prasminiai žodžiai: pilvo sienos kartografija, pilvo sienos schema, laparoskopinė chirurgija Abdominal wall cartography and its significance in laparoscopic surgery Algimantas Stašinskas, Raimundas Lunevičius It is reasonable that the fields of the anterior abdominal wall should be marked according to one system which could be strictly preserved in laparoscopic surgery. A cartographic scheme of the anterior abdominal wall is presented in this paper. The umbilicus is the central point (mark "O"). The anterior abdominal wall was divided into four traditional quadrants, A, B, C, and D. Each of them was subdivided into 3 sectors, a, b, and c, as well as three zones P (proximal), M (middle), and L (lateral). The bourders of the sectors have to be subdivided according to a clockwise rule. Following this scheme, 36 points and 36 fields are marked. There are presented four cartographic maps for laparoscopic cholecystectomy, appendectomy, inguinal hernia repair and duodenorrhaphy. Keywords: abdominal wall cartography, abdominal map, laparoscopic surgery