A convective model of a roton

A convective model describing the nature and structure of the roton is proposed. According to the model, the roton is a cylindrical convective cell with free horizontal boundaries. On the basis of the model, the characteristic geometric dimensions of the roton are estimated, and the spatial distribution of the velocity of the helium atoms and the perturbed temperature inside are described. It is assumed that the spatial distribution of rotons has a horizontally multilayer periodic structure, from which follows the quantization of the energy spectrum of rotons. The noted quantization allows us to adequately describe the energy spectrum of rotons. The convective model is quantitatively confirmed by experimental data on the measurement of the density of the normal component of helium II, the scattering of neutrons and light by helium II. The use of a convective model for describing the scattering of light by Helium II made it possible to estimate the dipole moment of the roton, as well as the number of helium atoms participating in the formation of the roton.Comment: 17 pages, 6 figure

Development of the New Point Scale of Organoleptic Evaluation at Manufacturing Organic Cakes

The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes' quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa', based on rye flour, “Golden amaranth”, based on amaranth flour and “Hempen delight”, based on hempen flour. For evaluating organoleptic characteristics of cakes, there was presented 50-point scale that includes evaluation of the following parameters: form, surface condition, color of crust, condition and color of crumble, porosity structure, smell, taste, flavor, post-taste, malaxation of crumble. Based on the method of expert evaluations, there were determined significance coefficients for each parameter. Thus, coefficient 0,5 was set for the parameters “porosity structure” and 1,5 for “color” and “smell”, the significance coefficient was equal 1 for a series of other parameters. The developed scale provided the following criteria of cakes evaluation: 45–50 points − "perfectly”, 40–44 points − "well", 30–39 points − "satisfactorily”, lower 30 points – “unsatisfactorily”. Based on the developed scale, the developed cakes were evaluated by the gustatory commission. All developed cakes corresponded to the mark “perfectly” by organoleptic parameters. The highest index of the quality level was inherent to the cake “Grechanyk” " – 0,99 at general sum of points for the gustatory evaluation 49,95. The cake Zhytnytsa corresponded to 0,98 by the quality level, "Hempen delight" – 0,96. The lowest quality level was detected in the cake “Golden amaranth” (0,94),that is caused by the specific taste of amaranth flour

Tkachenko modes as sources of quasiperiodic pulsar spin variations

We study the long wavelength shear modes (Tkachenko waves) of triangular lattices of singly quantized vortices in neutron star interiors taking into account the mutual friction between the superfluid and the normal fluid and the shear viscosity of the normal fluid. The set of Tkachenko modes that propagate in the plane orthogonal to the spin vector are weakly damped if the coupling between the superfluid and normal fluid is small. In strong coupling, their oscillation frequencies are lower and are undamped for small and moderate shear viscosities. The periods of these modes are consistent with the observed ~100-1000 day variations in spin of PSR 1828-11.Comment: 7 pages, 3 figures, uses RevTex, v2: added discussion/references, matches published versio