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Fundamentals of cellular communications. Ratynsky M.V., 1999.
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All the main aspects of modern cellular communications are presented in a systematic way - history, construction principles, technical problems, characteristics of the main standards and the market (world and Russian), development prospects. The set of services and other consumer characteristics are described, and an overview of other mobile communication systems is given. For engineering and technical workers professionally involved in cellular communications, it can be useful to consumers, students of higher and secondary specialized educational institutions specializing in the field of communications, as well as to all those who are interested in various areas of modern technological progress or new offers that appear on the service market.
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Fundamentals of cellular communications. Ratynsky M.V., 1999: download from depositfiles.com
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Latest news of science and technology, new electronics:
Alcohol content of warm beer
07.05.2024
Beer, as one of the most common alcoholic drinks, has its own unique taste, which can change depending on the temperature of consumption. A new study by an international team of scientists has found that beer temperature has a significant impact on the perception of alcoholic taste. The study, led by materials scientist Lei Jiang, found that at different temperatures, ethanol and water molecules form different types of clusters, which affects the perception of alcoholic taste. At low temperatures, more pyramid-like clusters form, which reduces the pungency of the "ethanol" taste and makes the drink taste less alcoholic. On the contrary, as the temperature increases, the clusters become more chain-like, resulting in a more pronounced alcoholic taste. This explains why the taste of some alcoholic drinks, such as baijiu, can change depending on temperature. The data obtained opens up new prospects for beverage manufacturers, ... >>
Major risk factor for gambling addiction
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| Random news from the Archive Pasteurization of beer with electricity
18.06.2019
Every year, brewers produce over 190 billion liters of beer - on a global scale, this is a large and high-tech industry. One of its main problems is pasteurization - disinfection by short heating. The process, proposed by Pasteur himself almost 200 years ago, can significantly extend the shelf life of products. But pasteurization significantly affects the taste of beer - alas, according to the general opinion of lovers of this drink, not for the better. In addition, such heating is very energy-intensive.
Breakthrough technology "induction pasteurization" was developed in the startup Induction Food Systems (IFS), which was founded by George Sadler (George Sadler) and his colleagues from the American Purdue University. And, of course, it is suitable for processing not only beer, but also for the pasteurization of other liquid products - be it milk or just water. The idea is to achieve the desired heating not directly, but using a spiral wound around a tube with a flowing liquid. By applying alternating current to it, scientists create high-frequency radio waves that are absorbed by water, quickly heating it up.
In fact, the new approach reproduces the well-known induction heating technologies that have long been successfully used in metallurgy for melting. However, for the food industry, it can be a very interesting novelty. According to the developers, "induction pasteurization" makes it possible to process products 24 times faster than heating with traditional methods, and consumes ten times less energy.
It also promises beer lovers: electricity makes it possible to control the heating temperature with exceptional accuracy (six times more accurate than in modern pasteurization systems) and reduce the decomposition of certain substances, which is associated with high temperature and spoils the taste of the drink.
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