DETERMINATION OF THE ESTIMATING ALGORITHM OF
THE MATRIX OF
PARAMETRICAL
FUNCTIONS FOR DETERMINISIC DYNAMIC MODELS AND ITS COMPUTER INVESTIGATION
FOR STATIONARY CASES
Odisharia G.B., Kukhalashvili N.K., Kasoshvili K.N. and Odisharia D.A. 5
DETERMINATION OF THE
OPTIMUM CONDITION IN THE DETERMINISTIC
DIFFERENTIAL
MODEL IDENTIFICATION TASKS
AND COMPUTER ANALYSIS
OF THE OBTAINED ALGORITHM FOR THE STATIONARY CASE
Odisharia G.B., Kukhalashvili N.K., Kasoshvili K.N.
and Odisharia D.A. 10
ÀËÃÎÐÈÒÌ
ÀÐÕÈÂÀÖÈÈ ÈÇÎÁÐÀÆÅÍÈÉ ÍÀ ÏÐÈÌÅÐÅ ÑÒÀÍÄÀÐÒÀ JPEG
Õóíöàðèÿ Äæ.Ì., Õèðüÿíîâ Þ.À., Õóíöàðèÿ
Ë.Äæ. 17
Îá àâòîìàòèçàöèè âû÷èñëåíèé ýíåðãåòè÷åñêèõ ñïåêòðîâ
ëèíåéíûõ ñèãíàëîâ
â öèôðîâûõ
âîëîêîííî-îïòè÷åñêèõ ñèñòåìàõ ïåðåäà÷è
Ìåñòèàøâèëè
Ê.Â, ×õàèäçå Ì.Ò, Ñâàíèäçå Ð.Ã. 22
AUTOMATION OF PROTECTIVE INFORMATION
Kamkamidze
K.N. and
Gogiberidze Z.A. 26
FUNDAMENTALS OF HYPOTHESIS TESTING
NONPARAMETRIC STATISTICS
Ðåøåíèå òðåõìåðíîé äèíàìè÷åñêîé çàäà÷è òåîðèè
ýëàñòîòåðìîäèôôóçèè
ñî ñìåøàííûìè êðàåâûìè óñëîâèÿìè
Áåæóàøâèëè Þ.À., Ðóõàäçå Ð.Â. 44
ÑÒÐÎÃÈÉ
ÐÀÑ×ÅÒ ×ÅÒÛÐÅÕÏÎÐÒÎÂÎÃÎ ÂÎËÍÎÂÎÄÍÎÃÎ ÑÎ×ËÅÍÅÍÈß
Àëàâèäçå Ì.Â., Êåêåëèà Ã.Â., Øàâëàêàäçå
Í.Í., Êîáèàøâèëè Ô.Ã., Êèïèàíè Ã.Î. 45
ÈÄÅÍÒÈÔÈÊÀÖÈß
ÑÒÐÓÊÒÓÐ ÍÅËÈÍÅÉÍÛÕ ÌÍÎÃÎÑÂßÇÍÛÕ
ÎÁÚÅÊÒÎÂ ÓÏÐÀÂËÅÍÈß Ñ ÐÀÑÏÐÅÄÅËÅÍÍÛÌÈ ÏÀÐÀÌÅÒÐÀÌÈ
Íàðèìàíàøâèëè Í.È., Íàðèìàíàøâèëè Ä.Í 53
Preparation and Characterization of Carbon Nanoparticles
Doped with Magnetic Clusters
Rukhadze
L.G., Kutelia E.R., Maisuradze N.I., Eristavi B.G.
and Bakhtiyarov S.I. 56
Ñòðóéíûå òå÷åíèÿ ïðè âçðûâíîì
îáæàòèè ïîðèñòûõ îáîëî÷åê è èõ
ïðèìåíåíèå
Àõàëàÿ
Ò.Ñ., Õà÷èäçå Ð.Ì., Ñóïàòàøâèëè Ä.Ã., Ãåðöîã Â.Þ., Êàáóëàøâèëè Â.Ã. 60
THE OF ANALYSIS shells
with THE ribs OF variable stiffness and THE orthogonal extrusion
Zonenashvili I.A., Kipiani G.O.,
Okruashvili Sh.A., Rekhviashvili G.M. 69
Îá èçìåðåíèè ñêîðîñòè, ñîîáùàåìîé íîãîé øàãàþùåãî
ðîáîòà
åãî òåëó
Ìà÷àâàðèàíè Ã.À., Äåêàíîçèøâèëè Ã.Ã. 74
DEVELOPMENT OF A LINEAR
CONCENTRATOR PHOTOVOLTAIC MODULE USING
AN INNOVATIVE CYLINDRICAL ASPHERIC LENS
Avaliani J.J. and Kordzakhia I.I. 78
ÒÅÕÍÎËÎÃÈß ÑÆÈÃÀÍÈß ÒÎÏËÈÂÀ Â ÒÎÏÊÀÕ ÂÛÑÎÊÎÒÅÌÏÅÐÀÒÓÐÍÎÃÎ
ÊÈÏßÙÅÃÎ ÑËÎß
Êåâõèøâèëè Í.À., Íàöâëèøâèëè Ò.Ø. 83
Ìèíåðàëîãèÿ ïî÷â ñâèòû ëèñòîâûõ ñëàíóåâ áàòà Îêðèáà
Ìàõàðàäçå À.È. 85
Ìîäèôèöèðîâàííûé ìåòîä
îöåíêè ýêîëîãè÷åñêîé ñèòóàöèè ïðè
âûáðîñå ìåòàíà èç ìàãèñòðàëüíîãî ãàçîïðîâîäà
Íàìãàëàäçå Ä.Ï., Êàâòàðàäçå È.È. 88
ÍÅÊÎÒÎÐÛÅ
ÀÑÏÅÊÒÛ ÝÊÎËÎÃÈÈ ÀÒÌÎÑÔÅÐÛ
Ïèðöõàëàâà Í.Â.,
Çàóòàøâèëè Ì.Ã., Äçàãàíèÿ Ì.À., Ðóáàøâèëè È.Ì., Áóðêèàøâèëè Í.Î., Êîðäçàõèÿ
Ê.Ò. 92
RIVER CLASSIFICATION IN AZERBAIJAN (BY THE EXAMPE OF THE GANJACHAY
RIVER)
Verdiyev
Rafig Hamid 96
Àëãåáðà – õèìè÷åñêîå èññëåäîâàíèå áèîëîãè÷åñêîé àêòèâíîñòè
ìîíîìåðîâ
è ïîëèìåðîâ â ðàìêàõ ìåòîäà êâàçè – ÏÍÑ
– ìàòðèö
Êàð÷õàäçå Ì.Ã., Ãâåðäöèòåëè Ì. È. 101
ÍÎÂÛÅ ÔËÞÎÐÅÑÖÅÍÒÍÛÅ ÌÀÐÊÅÐÛ ÍÀ ÎÑÍÎÂÅ ÀÌÈÍÎÏÈÐÈÄÎÍÑÎÄÅÐÆÀÙÈÕ
ÑÎÅÄÈÍÅÍÈÉ
Îáîëàøâèëè Í.Ç., Ýëèçáàðàøâèëè Ý.Í.,
Ëàãâèëàâà È.Â., Òîïóðèÿ Õ.Ä. 103
ÊÈÍÅÒÈ×ÅÑÊÈÉ
ÀÍÀËÈÇ ÑÒÀÁÈËÜÍÎÑÒÈ ÏÅÍÈÖÈËËÈÍÀ
Áåðäçåíèøâèëè È.Ã. 107
MONOMERIC PHENOLIC
COMPOUNDS IN DRY RED
TABLE WINES PRODUCED BY DIFFERENT TECHNOLOGY
Ebelashvili N.V., Mujiri L.A., Chkhartishvili N.N. and
Asashvili T.Sh. 110
BIOLOGICALLY ACTIVE
SUBSTANCES IN FRUIT-BERRY JUICES PRODUCED
BY CONCENTRATION OF POLYPHENOLS
Ebelashvili N.V., Jorjikia
N.G., Sikharulidze T.M., Bagashvili I.A. and Makhatadze M.P. 115
Èçó÷åíèå äåéñòâèÿ ñóëüôèòàöèè íà ðàçëè÷íûå
øòàììû
ìåñòíûõ õåðåñíûõ äðîææåé
Êîðòàâà Ò.Ò., Ñàëèÿ Å.Ø., Õîñèòàøâèëè
Ì.Ë., Âàøàêìàäçå Ì.Á. 121
Use of Fluoroplastic
Membranes for Clarification and
Stabilization of Wine by the Method of Microfiltration
Gotsiridze
R.S., Mkheidze S.N., Mkheidze N.P., Pipaishvili M.N. 124
Ñîâåðøåíñòâîâàíèå òåõíîëîãèè ïðîèçâîäñòâà
êðàñíûõ
âèí ïóò¸ì èñïîëüçîâàíèÿ ïðîöåññîâ áèîêàòàëèçà
Êàëàòîçèøâèëè Å.È., Ãîäàáðåëèäçå À.À.,
Ìóäæèðè Ë.À. 128
Âëèÿíèå êàëèÿ íà îáìåí êàëèÿ è ñàõàðà â âèíîãðàäå
Öèöèëàøâèëè Î.Ê.,
Àñàøâèëè Ò.Ø., Ìàãàëàøâèëè Ì.Ç., Âèáëèàíè Ì.Ì., Ñèäàìîí-Åðèñòàâè Ì.Ý.,
Áåðîçàøâèëè Â.À. 130
ÈÇÌÅÍÅÍÈß
ÊÎËÈ×ÅÑÒÂÀ ÑÀÕÀÐÀ È ÊÀËÈß Â ÂÈÍÎÃÐÀÄÍÎÉ
ËÎÇÅ ÎÒ ÍÀ×ÀËÀ ÑÎÇÐÅÂÀÍÈß ÄÎ
ÏÎËÍÎÉ ÇÐÅËÎÑÒÈ
Öèöèëàøâèëè Î.Ê., Õîñèòàøâèëè M.Ë.,
Ìàãàëàøâèëè Ì.Ç.,
Âèáëèàíè Ì.Ì., Õîñèòàøâèëè Ò.Â., Àñàøâèëè À.Ø. 132
Ðåàãèðîâàíèå îðãàíàìè êëåòîê íà
äåôèöèòå Êàëèÿ
Öèöèëàøâèëè Î.Ê.,
Âèáëèàíè Ì.Ì., Öèêëàóðè Ë.Ç., Àñàøâèëè À.Ø., Îøàêìàøâèëè Ö.Ë. 134
Îñîáåííîñòè õðàíåíèÿ íåêîòîðûõ ñîðòîâ ÿáëîê
Øèëäåëàøâèëè È.È., Ãàìõâåòåëàøâèëè Ë.Í. 136
Íåêîòîðûå ñèñòåìû
ýíåðãîîáåñïå÷åíèÿ êëåòîê
Êàëè÷àâà Ã. Ñ. 138
ÈÍÔÅÊÖÈÎÍÍÛÅ
ÏßÒÍÈÑÒÎÑÒÈ ËÅÑÍÛÕ ËÈÑÒÂÅÍÍÛÕ ÏÎÐÎÄ
Êàí÷àâåëè Ø.Ñ., Êåøåëàâà Ð.Ô. 142
Óñîâåðøåíñòâîâàíèå ìåòîäîâ áèîëîãè÷åñêîé áîðüáû ïðîòèâ õëîïêîâîé ñîâêè
Áàéðàìîâ Ã.Ô. 144
Âèäîâîé ñîñòàâ âðåäèòåëåé ðèñà
è ìåðû áîðüáû ïðîòèâ
ãëàâíûõ
âðåäèòåëåé â óñëîâèÿõ
Àçåðáàéäæàíà
Ìàìåäîâà
Ñ.Ð., Ìàìåäîâ Ã.Ã. 150
Âëèÿíèå îäíîñòîðîííåãî óäîáðåíèÿ íà õèìè÷åñêèå ïðîöåññû,
ïðîòåêàþùèå â ïðîäóêòàõ, çàêîíñåðâèðîâàííûõ äîìàøíèõ
óñëîâèÿõ
Êåâëèøâèëè
Ì.Á., Øèëäåëàøâèëè È.È., Ãàãîëèøâèëè
Ì.Ø. 154
The Effect of
non-traditional raw materials on the
quality of boiled dough and convenience foods
Kipiani A.V., Tavdidishvili D.R., Khutsidze T. Z., Minadze N.M. and Beshkenadze
T.G. 156
Ïðîãíîçèðîâàíèå ïðî÷íîñòè êðåïëåíèÿ íèçà ê âåðõó îáóâè äëÿ
ðàáîòíèêîâ ñèëîâûõ ñòðóêòóð
Êàðêàøàäçå Ì.È.,
Ìàãëàêåëèäçå Ò.À., Øàíèäçå Ë.À. 158
Çàâèñèìîñòü
ïðî÷íîñòíûõ ïîêàçàòåëåé íèòî÷íûõ
ñîåäèíåíèé îò âèäà øâà
Äàòóàøâèëè Ì.Â.,
Äîëèäçå Í.À., Ëóðñìàíàøâèëè Ë.Ã. 161
Ðàñ÷¸ò êîýôôèöèåíòà áåçîïàñíîñòè è çàïàñà
ïðî÷íîñòè
òðèêîòàæíûõ ïîëîòåí òåõíè÷åñêîãî íàçíà÷åíèÿ
Âàäà÷êîðèÿ Ç.À. 163
Íîâûé ìåòîä îïðåäåëåíèÿ âîçðàñòà òåêñòèëüíûõ èçäåëèé
Ãèíòèáèäçå Í.Ã. 166
Îïðåäåëåíèå ïðîíèöàåìîñòè - - è- èçëó÷åíèé â òåêñòèëüíûõ
òêàíÿõ
íà ïðèáîðå Gamma-scout
Ãèíòèáèäçå Í.Ã., Ìàðäàëåèøâèëè Ç.Ç. 171
Ïðîôåññîðó Îðäæîíèêèäçå Ø.Ì. – 80 ëåò 176
Our Authors (2009) I-III