Innovation and Entrepreneurship

77-83

Authors: Ira Taneva

Whey is a by-product obtained during cheese production. The influence of the technological parameters – temperature, hydromodule and duration of extraction on the diffusion coefficient, when extracting of the rosehip fruit (Rosa canina) with whey. Best parameters for diffusion coefficient when extracting fruit with wheat with hazelnuts is at 1:20 hydromotol and at 40°C - 84,7.10-7 cm2/min.

92-108

Authors: Atanas Ivanov

The article reviewed the state of the issue of comfort travel. The normative documents related to the subject area have been analyzed. Studies in the subject area have been studied. On the basis of the treated, theoretical questions are defined in the direction of their application in a real-time "Driver assistant system". Described are the methods for creating the program-technical and organizational-methodical provision of a system for providing travel comfort.

117-126

Authors: Ventseslav Nikolov Nestorov

Today people are thinking that the communities they live in, make it impossible to achive their own goals. On one side, that is true, but on the other side - they, on their own, are expected to gain the ability to overcome difficult situations, for them or the whole community. For this purpose is necessary to make real and virtual partnership – spontaneously or deliberately. This way the affected from the problem and the one giving the suggestions are connected together, creatively, solving the problem. In the process of cooperation – partners increase their power and capacity for achieving the result they wanted. The result is more often an innovation of a well-known value or creating a new one.