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ответ:

good afternoon. i am denis shutov.

i am a graduate of the russian university of transport the institute of transport engineering and control systems. my department is rolling stock. my major is electric trains and locomotives. in my graduation thesis deals with the methods and means of diagnostics and quality control of electric machines of rolling stock. the main goal of the project is the study of diagnostics instruments and the calculation reliability indicators of rolling stock. my scientific adviser is professor aleksandr vorobyov. thank you for your attention.

объяснение:

the в начале просто показывая что это ни какой либо университет, а прям университет в катором ты учился с прям таким же названием (это сложно обьяснить, так как у нас нету в языке "a" и "the"

institute - с заглавной буквы

vorobyov - можешь оставить предедущий, но по моему опыту лучше сделать имя простым и читабельным

а так все хорошо : )

There is nothing better than Russian okroshka on a hot summer day. This dish refreshes excellently and makes you feel good. This is quite easy to prepare but the result will please your family. Traditionally okroshka has been cooked with kvass. potatoes – 0.5 kilogramms; boiled meat or sausage – 300 grammes; chicken eggs – 5 pieces; radish – 200 grammes; fresh cucumber – 200 grammes; spring onions – 1 bunch; bread kvass – 1.5 litres; sour cream; salt. Wash potatoes thoroughly with a brush and boil them being unpeeled. Cool and cut into small cubes. Boil the eggs hard, peel them and cut in the same way as the potatoes. Wash cucumber and radish in running water, slice them into thin semi-rings. Boil the meat and then cut it. If you use a boiled sausage – this ingredient can be added at once. Now mix all the ingredients in a pan, add some salt, spring onions cut very small and pour the bread kvass into the mix. Instead of kvass, some mistresses use mineral water or kefir – try several ways of pouring and choose the one you like best. Finished dish should be placed for 1-2 hours in a fridge. Okroshka is usually served in portions. In a plate you can add some sour cream and greens to one's taste. Bon appetit!