No. 11-01 (2018)

Articles

• INFORMATION OVERLOAD OF THE HUMAN ORGANISM. ITS EFFECTS AND METHODS OF PREVENTION

  Nataliya Pavlovna Galaktionova, Oleg Vasilevich Kotenko, Marina Vladimirovna Shestakova

  9-15

• AUTOMATED WORKPLACE OF SAFETY OFFICER IN MS OFFICE ENVIRONMENT. PART 1

  Vitalij Mihajlovich Palaguta

  16-21

• STUDY OF ARC RAY SPECTRUM

  Roman Aleksandrovich Parhomenko, Yurij Evgenevich Cybulevskij, Artem Vitalievich Dieguc

  22-26

• APPLICATION OF THE DOPPLER EFFECT FOR DIAGNOSTICS OF HUMAN LIMBS

  Anton Gennadevich Malikov

  27-32

• TO THE PROBLEM OF EVALUATION OF SCIENTIFIC WORKS

  Valerij Vladimirovich Lopatin

  33-38

• INNOVATION-CREATIVE TECHNOLOGY FOR COMPUTER MODELLING GARMONIC AKME-HUMAN

  Valerij Nikolaevich Antonov

  39-42

• CREATIVE BANK INNOVATION INFORMATION TELECOMMUNICATION EDUCATION TECHNOLOGY

  Valerij Nikolaevich Antonov

  43-45

• CREATIVE BANK KNOWLEDGE INNOVATION TELECOMMUNICATION COGNITOLOGY IDEA

  Valerij Nikolaevich Antonov

  46-49

• CREATIVE ENERGETIC ECOLOGY ECONOMICS INNOVATION COMPUTER’S ACMEOLOGY COMPLEX

  Valerij Nikolaevich Antonov

  50-52

• DIAGNOSTICS OF THE GAS-TURBINE ENGINE ON THE FOUNDATION OF THE FOURY TRANSFORMATION

  Nazarij Volodimirovich Tkacheshak

  53-61

• DATA MINING AND MACHINE LEARNING TECHNIQUES TO DETECT INTRUSION INTO CYBER SECURITY OF ROBOTIC SYSTEMS

  Igor Ruslanovich Petruhno, Vladimir Mihajlovich Burlakov

  62-66

• EFFICIENCY OF USE HYDROLIC FRACTURING DURING DEVELOPMENT OFFSHORE GAS HYDRATEFIELDS

  Yurij Romanovich Stecik, Valentin Volodimirovich Gricanchuk

  67-71

• MULTIFUNCTIONAL FOUR-PHASE SEPARATOR DEVELOPMENT

  Bogdan Volodimirovich Kopej, Mihajlo Mihajlovich Lyah, Tetyana Anatoliyivna Krivonozhko

  72-74

• INVESTIGATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MINCED MEAT FOR SAUSAGES OF CHICKEN WITH ADDITION OF CHEESE

  Viktoriya Sergeevna Krasnyuk, Lyudmila Nikolaivna Tishenko

  75-79

• APPLICATION OF NATURAL ORIGIN OF COLORLESS IN TECHNOLOGY OF SAUSAGES

  Oksana Anatolevna Shtonda, Diana Viktorovna Kuryachanskaya

  80-84

• INCREASING THE FOOD VALUE OF SUGARED COTTON BY USING JUICE YAGID

  Oksana Anatolevna Shtonda, Natalya Leonidovna Yajchenya

  85-88

• FATTY-LIVED COMPOSITION OF BOTTLE FATS. THEIR FOOD AND BIOLOGICAL VALUE

  Lyudmila Nikolaivna Tishenko, Viktoriya Mihajlivna Shahvorostova

  89-94

• THE INFLUENCE OF CHEMICAL SUBSTANCES ON DIVERS DEVELOPMENT

  Olena Volodimirivna Mihajlovska, Sergij Viktorovich Sitnik

  95-99

• FORMATION OF TARIFF POLICY FOR SERVICES OF SEA TRADING PORTS OF UKRAINE

  Olga Vyacheslavovna Vorkunova, Nina Viktorovna Yarovaya, Svetlana Sergeevna Rusanova

  100-107

• THEORETICAL ASPECTS OF FORMATION OF PROFIT OF MARINE TRANSPORT ENTERPRISES

  Nina Viktorovna Yarovaya, Svetlana Sergeevna Rusanova, Galina Anatolevna Versanova, Olga Vyacheslavovna Vorkunova

  108-115

• CYBERNETIC ANALYSIS OF DECOMPOSITION DYNAMICS OF SOCIUMS

  Aleksandr Nikolaevich Florensov

  116-128

• APPLICATION OF THE EXCEL PROGRAM IN COURSE DESIGN

  Sofya Iosifovna Belinskaya, Anastasiya Sergeevna Simochenko

  129-132