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ÐÑÐ¾ÐµÐºÑ ÑÐµÑ Ð° ÑÑгÑнного лиÑÑÑ Ð¼Ð¾ÑноÑÑÑÑ 6000 Ñ/год
2016Ð ÑазÑабоÑанном дипломном пÑоекÑе ÑпÑоекÑиÑовано оÑделение мелкого ÑÑгÑнного лиÑÑÑ Ñ Ð¸ÑполÑзованием ÑовÑеменного обоÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð´Ð»Ñ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð»Ð¸ÑÑÑ Ð¿Ð¾ вакÑÑмно-пленоÑÐ½Ð¾Ð¼Ñ Ð¿ÑоÑеÑÑÑ.
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Создание виÑÑÑалÑнÑÑ Ð»Ð°Ð±Ð¾ÑаÑоÑнÑÑ ÑабоÑ
2018In the given work the main advantages of virtual laboratory work over real laboratory work are examined, the main steps in the development of such works are described, the virtual laboratory work for studying electrical resistance of human body and a methodological description for processing the data are created.
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ÐвÑÑ Ð¿Ð¾ÑоÑÐ½Ð°Ñ ÑÑанÑмиÑÑÐ¸Ñ ÐºÐ¾Ð»ÐµÑного ÑÑакÑоÑа
2019РазÑабоÑана двÑÑ Ð¿Ð¾ÑоÑÐ½Ð°Ñ Ð³Ð¸Ð´ÑообÑÐµÐ¼Ð½Ð¾Ð¼ÐµÑ Ð°Ð½Ð¸ÑеÑÐºÐ°Ñ ÑÑанÑмиÑÑÐ¸Ñ Ð´Ð»Ñ ÐºÐ¾Ð»ÐµÑного ÑÑакÑоÑа ÑеÑвеÑÑого ÑÑгового клаÑÑа. РаÑÑеÑÐ½Ð°Ñ Ð¼Ð¾ÑноÑÑÑ Ð´Ð²Ð¸Ð³Ð°ÑÐµÐ»Ñ - 176 кÐÑ.
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ÐовÑÑение ÑинанÑовой ÑÑÑойÑивоÑÑи ÐÐ âÐÐÐÐDECKâ
2017ÐбÑекÑом иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑвлÑеÑÑÑ ÐР«ÐÐÐÐDECK». ЦелÑÑ Ð²ÑпÑÑкной квалиÑикаÑионной ÑабоÑÑ ÑвлÑеÑÑÑ Ð°Ð½Ð°Ð»Ð¸Ð· ÑинанÑовой ÑÑÑойÑивоÑÑи ÐР«ÐÐÐÐDECK» Ð´Ð»Ñ Ð¿ÑинÑÑÐ¸Ñ ÑеÑÐµÐ½Ð¸Ñ Ð¾ меÑÐ°Ñ Ð¿Ð¾ ÐµÑ Ð¿Ð¾Ð²ÑÑениÑ.
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ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа напÑавлена на ÑÑавниÑелÑное изÑÑение ÑепÑодÑкÑии виÑÑÑа гÑиппа пÑÐ¸Ñ Ð² ÑазлиÑнÑÑ
клеÑоÑнÑÑ
линиÑÑ
и в ÑазвиваÑÑиÑ
ÑÑ ÐºÑÑинÑÑ
ÑмбÑионаÑ
.
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ÐиÑÑÑалÑнÑй аÑÑиÑÑÐµÐ½Ñ Ð² ÑÑеÑе авÑоÑÑанÑпоÑÑа
2019The object of the study is a virtual assistant in the field of motor transport. When you create a assistant used services such as Dialogflow is responsible for logic answers assistant, and Telegram that provide an interface for user interaction with the assistant.
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ÐпÑимизаÑÐ¸Ñ Ð·Ð°ÑÑÐ°Ñ Ð½Ð° ÑÑÑоиÑелÑном пÑедпÑиÑÑии
2018ÐбÑекÑом иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²ÑбÑано ÐÐР«ÐеÑÑоÑÑÑой». ЦелÑÑ Ð²ÑпÑÑкной квалиÑикаÑионной ÑабоÑÑ ÑвлÑеÑÑÑ Ð¿Ð¾Ð·Ð½Ð°Ð½Ð¸Ðµ пÑиÑÐ¾Ð´Ñ Ð·Ð°ÑÑаÑ, меÑÐ¾Ð´Ñ Ð¸Ñ ÑÑеÑа, Ð½Ð°Ñ Ð¾Ð¶Ð´ÐµÐ½Ð¸Ðµ пÑÑей Ð¸Ñ ÑокÑаÑениÑ.
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ÐоиÑк пÑоÑивовиÑÑÑнÑÑ
пÑепаÑаÑов, акÑивнÑÑ
в оÑноÑении ÑазлиÑнÑÑ
ÑÑаммов виÑÑÑа гÑиппа, ÑвлÑеÑÑÑ ÑÑезвÑÑайно акÑÑалÑной задаÑей. Ð Ñо вÑÐµÐ¼Ñ ÐºÐ°Ðº мРÐÐ-вакÑинÑ, одобÑеннÑе к ÑкÑÑÑÐµÐ½Ð½Ð¾Ð¼Ñ Ð¿ÑÐ ...
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ÐбогаÑение йогÑÑÑа и ÑÑженки инÑлином и клеÑÑаÑкой
This work is devoted to the study of the effect of dietary fiber and inulin in the enrichment of fermented baked milk and yogurt on their properties. Tasks that were solved during the research: 1. To determine the effect of inulin on the titrated acidity and the rate of fermentation of fermented dairy products. 2.openaire +1 more source

