Legal Status of Persons, Who Have Refused to Privatize Residential Premises

In modern Russia, there is often a situation where people are registered in an apartment who once refused to privatize it in favor of another person or who did not participate in such privatization for some other reason, despite the existence of such a right. The apartment, built before the 90s of the previous century, at first belonged to state or municipal property, and then transferred free of charge to the property of the persons living in it in privatization order. In this article, the Author talks about the problems associated with the lack of legal consolidation of this right. The position of the courts of various instances regarding the legal status of these persons, as well as the grounds for recognizing them as having lost the right to use the disputed apartment, is examined. Options for improving legislation to address this issue are proposed

Physical education of children of preschool and younger school age

Considered organizational and methodological questions on the physical education of children of preschool age and initial classes improving their motor skills on the basis of modern requirements. Described the forms and methods of organization of classes when teaching motor actions, regulation (metering) physical activity themselves training programs with detailed description of exercises. The proposed modern methods of physical education, monitor the physical condition of the children.&#x0D; Meets the requirements of Federal state educational standards of secondary professional education of the last generation.&#x0D; For teachers and specialists, whose activity is connected with physical education of children of preschool and younger school age and also for students of secondary professional and higher educational institutions enrolled in the enlarged group of specialties and areas of training "Education and pedagogical Sciences".</jats:p

Properties of Starter Cultures Based on Non-Traditional Flours

Introduction. Bread and bakery products contain nutritional components that make an integral part of human diet. Starter cultures are a promising way to prepare bakery products. The research objective was to study the effect of non-traditional flours and their wheat mixes on the activity, sensory, and physicochemical properties of starter cultures.&#x0D; Study objects and methods. The research featured Lesaffre starter cultures (Saf-Levain LV1 and Saf-Levain LV4) with lentil flour and green buckwheat flour. It involved organoleptic, titrimetric, and photocolorimetric methods, as well as the “ball surfacing” method, to determine the fermentation activity of starter cultures and to assess the changes in their volume. The acid content of the flour was determined by titrating the aqueous solution of the sample. The amount of reducing sugars was determined by the photocolorimetric method based on the interaction of carbonyl groups of sugars in an alkaline medium with copper glycerate; the optical density of the resulting solution was performed using a photoelectrocolorimeter. The change in the volume of the starter cultures was determined by a non-standard method of using measuring cups in the process of thermostating. The research also included a sensory evaluation of the semi-finished products.&#x0D; Results and discussion. Green buckwheat flour had a positive effect on the activity of starter cultures based on Saf-Levain LV4 and LV1. The sensory properties of starter cultures with non-traditional flours differed from the control samples in aroma, taste, appearance, and inflation rate. The acidity of the samples varied depending on the flour, its quantity, and the starting culture. The greatest accumulation of acids occurred in the sample with 50% of green buckwheat flour and the samples with 25 and 50% of lentil flour. The most intense reduction in the amount of reducing sugars was observed in the samples with 25 and 50% of green buckwheat flour (from 1.9 to 3.9 times, depending on the sample). In the samples with lentil flour, it was 75 and 100% (from 2.7 to 7.5 times, depending on the sample). The difference in the samples with LV1 was greater than in the samples with LV4, which can be explained by the differences in their microbial composition. The inflation rate was higher in the test samples than in the control.&#x0D; Conclusion. The resulting starter cultures can be recommended for baking industry and further research. Starter cultures based on non-traditional flours will eventually reduce the fermentation time and produce bakery products with high consumer properties. The non-traditional flours can expand the range of bakery products and increase their nutritional value.</jats:p