Determining the intensity of solar flare ionizing radiation from data of the GPS/GLONASS navigation systems

The possibility of solar flare detection using data derived from the GPS/GLONASS navigation systems is demonstrated. Sudden increase of the total electron content (TEC) in the ionosphere is investigated on the basis of GPS data. The dependence of the TEC variations on solar ultraviolet and X-ray ionizing fluxes is analyzed. A technique of using the TEC variation rate to determine the effective intensity of solar ionizing radiation during a strong flare is proposed.     

Preparation of nanocomposites based on starch and Na-montmorillonite in a rotary-pulsating device

The possibility of using complex mechanical actions implemented in a rotary-pulsating device for obtaining nanocomposites based on starch or cationic starch and Na-montmorillonite was studied. Structures and physical-mechanical properties of films formed from liquid-phase nanocomposite systems were investigated.     

Mechanical activation of a gelatinized dispersion of carboxymethylated starch in a conical rotor apparatus

Effect of the shear deformation rate in a conical rotor apparatus on the structure of gelatinized dispersions of carboxymethylated starch was studied.     

Synthesis of silver nanoclusters in starch aqueous solutions

The capability of aqueous starch solution for reduction of Ag⁺ ions and stabilization of metallic silver nanoparticles was examined. Kinetic parameters of formation of Ag nanoparticles were determined.     

Rheological properties of colloid solutions of starch, produced by the mechanothermal method

Rheological method was used to study structural-mechanical properties of a solution of starch gelatinized in a two-stage rotary-pulsatory apparatus with a combined operation principle.     

Characteristics of the particle size distribution of hydrolyzed starch, as determined by dynamic light scattering

The unimodal distribution of hydrodynamic radii is determined by DLS measurements of starch molecule sizes. The starch was hydrolyzed in 0.3 M hydrochloric acid for 3–9 h. The ratio of amylose to amylopectin is shown to remain constant.