Novosibirsk State Technical University

Abstract Alleles of ASIP gene (Agouti locus) in dogs determine a wide spectrum of coat colors, from red to black. Gain-of-function Ay allele is the most dominant in the range of known ASIP mutations: when all other genes affecting coat pigmentation are intact, presence of Ay allele results in red coat color. Loss-of-function a allele is the most recessive allele of this gene. When homozygous, it gives black coat color. Usually, dogs with Ay/a genotype have red coat, because a single copy of Ay allele is sufficient to fully compensate for the non-functional allele a , implying the complete dominance in this pair of alleles. However exceptions are known. In the Hungarian Puli breed there is a specific coat pigmentation type called fakó. We investigated the genetic composition of fakó dogs and found evidence that the dominance of the Ay allele over the a allele may be incomplete in these dogs. Analysis of the MC1R gene that interacts with ASIP in the hair pigmentation genetic cascade allowed us to find the variants that may be responsible for the incomplete dominance of Ay allele over a allele in Hungarian Puli dogs.

The paper presents the control strategy of the three-phase active front-end converter aimed to ensure its output impedance invariance during an input voltage variation. The proposed control strategy is based in abc reference frame. It was shown that under input voltage variation, the converter voltage loop transfer function becomes time-dependent, which leads to its output impedance variation and voltage ripples. But it is possible to eliminate this effect by adding the proposed input voltage-dependent correction term. PLL-less operation is achieved by redefining an output signal of the voltage-loop compensator and input currents template vector. To completely eliminate the need to use any type of the PLL, the three-phase input currents template vector is set to be equal to the input source phase voltages and the output signal of the voltage loop controller is redefined as transconductance, which connects converter ac-side phase currents and the product of the current template vector and the voltage loop controller output signal. A numerical analysis of the converter was implemented to estimate the converter dynamic properties working with the proposed control strategy and compare it with the classical abc reference frame strategy.

In third-generation centralized heating systems, qualitative regulation of the heat transfer medium parameters is mainly performed at heat sources, while quantitative regulation is implemented at central and individual heating points, with buildings remaining passive heat consumers. Unlike fourth-generation systems, such systems generally do not employ renewable energy sources, thermal energy storage, or low-temperature operating regimes. Third-generation centralized heating systems operate based on design high-temperature schedules and centralized control, without considering the actual thermal loads of consumers. Under conditions of physical deterioration of heating networks, hydraulic imbalance, and operational constraints, the actual parameters of the heat transfer medium supplied to buildings often deviate from design values, resulting in deviations of thermal conditions at the level of end consumers and disruptions of thermal comfort. This study proposes the concept of an intelligent active individual heating point (IAIHP), designed to provide adaptive qualitative–quantitative regulation of heat transfer medium parameters at the level of individual buildings. Unlike approaches focused on demand-side management, the use of thermal energy storage, or the integration of renewable energy sources, the proposed solution is based on the application of a local thermal energy source. The IAIHP compensates for deviations in heat transfer medium parameters and acts as a local thermal energy source within the building heat supply system (BHSS). Control of the IAIHP operation is performed by a developed automation system that provides combined qualitative and quantitative regulation of the heat transfer medium supplied to the BHSS. The study assesses the potential scale of IAIHP implementation in third-generation centralized heating systems, develops a methodology for selecting the capacity of a local heat source, and presents the operating algorithm of the automatic control system of the IAIHP. At present, the reconstruction of an individual heating point of a kindergarten connected via a dependent scheme is being carried out based on the developed project documentation. Modeling and calculations show that the application of the IAIHP makes it possible to ensure indoor thermal comfort by reducing the risk of temperature deviations, which are otherwise typically compensated for by electric heaters. The proposed concept provides a methodological basis for a gradual transition from third-generation to fourth-generation centralized heating systems, while equipping the IAIHP with an intelligent control system opens opportunities for improving the energy efficiency of urban heating networks. The proposed integrated solution and the developed automatic control algorithms exhibit scientific novelty and practical relevance for Russia and other countries operating third-generation centralized heating systems, including Northern and Eastern European states, where large-scale infrastructure modernization and the implementation of fourth-generation technologies are technically or economically constrained.

The size, shape, and symmetry of cations and anions in ionic liquids determine the adjustable properties of these industrially relevant liquid salts. In this work, we show how the deliberately introduced asymmetry of cations can change and even control the phase behavior and rotational diffusion in protic ionic liquids. The method of choice here is solid-state NMR spectroscopy, which provides structural and dynamic information about the heterogeneous material. In addition, we show that the chosen trialkyl ammonium-based ionic liquids are excellent model systems for studying Coulomb-enhanced hydrogen bonding and anisotropic molecular motion.

The aim of the study is to develop a theoretically and practically substantiated model for qualimetric assessment of bakery products quality in Novosibirsk based on the "House of Quality" tool from QFD methodology to identify competitive ranking and directions for further product quality improvement. At the first stage, a survey of 1 200 Novosibirsk residents was conducted to determine consumer preferences. The second stage included expert evaluation of technical requirements for products according to regulatory documentation, construction of the "House of Quality" with interrelation matrix, laboratory analysis of first-bread samples made from wheat flour of the first grade by 4 leading manufacturers in Novosibirsk: "Voshod", "Baryshevsky", "Inskiy", "Yarcher". The results have shown that 83.4 % of respondents include bread in their diet, with the following priority requirements: taste, absence of preservatives, colorants, flavorings, and health benefits. The greatest relative weight among technical parameters is held by acidity (20.27 %), functional additives content (19.41 %), and nutritional value (16.23 %). The products of "Yarche" lead in terms of integral quality indicator equal to 8.84, with maximum values for shelf life, nutritional value, and absence of external and internal defects. The following technological contradictions are identified: reducing synthetic additives increases the usefulness of products but raises their cost, while increasing nutritional value complicates production processes. Manufacturers need to optimize acidity levels, reduce the proportion of synthetic additives, and improve labeling information for their production. Prospective areas include development of products with natural preservatives, introduction of gluten-free product lines, and artificial intelligence application for forecasting consumer preferences. This study also establishes new quality standards regulating quality, naturalness, and accessibility of bread and bakery products produced in Novosibirsk.