The materials of this article are focused on students and undergraduates, the direction of studies and research which are associated with wind turbines (wind turbines). The article presents the calculations of foundations and foundations for limiting states in the Plaxis software package. For comparison, several design decisions were made: slab and pile-slab foundations. The use of modern integrated programs based on the finite element method, allows you to quickly make calculations of wind turbines, with a sufficient degree of reliability. The features of the calculation of the foundation bases for wind installations taking into account the engineering and geological conditions are given, and the condition of the bearing capacity of the soil bases under the wind installations is predicted. The article also reflects the need for well-designed modern sources of alternative energy in Kazakhstan, as well as aspects of the correctness of the selection and calculation for such foundation structures.

The article considers the composition of the substrates of nutrient media from plant materials for the cultivation of yeast. An important goal of any biotechnological processes is the optimization and development of technology and its equipment on a scientific basis. From an economic and environmental point of view, yeasts are producers of protein and biologically active substances. Yeast can be grown under industrial conditions without problems. Yeast has a high growth rate. It is characterized by its speed and tolerance to foreign microflora. The main raw material in yeast production is grain, enriched with nutrients for the growth and reproduction of yeast cells. It is able to absorb many food sources, easily separates from the plant fluid and does not pollute the air with spores. In recent years, the list of biotechnological processes using yeast has expanded significantly. Views on the use of yeast are also different. Yeast fungi contain a lot of protein and vitamins (B, D, E), so they are widely used for food and feed purposes. Currently, various enzyme preparations, organic acids, polysaccharides, polyhydric alcohols, vitamins and vitamin supplements are obtained from yeast. Yeast fungi are widely used in industry. They ferment sugar, emit carbon dioxide and alcohol. This property is used in the production of bread and alcohol, in the preparation of various wines, beer, and dairy products.

This article will focus on the technology of obtaining a unique fur coat product from camel milk among the dairy products of the country and the compounds contained in this product that are useful for human health. Currently, an increase in the number of various dyes and unnatural compounds in the daily diet of the population is causing various diseases in the country. Therefore, the use of more natural products, including dairy products, and the inclusion of these products in the daily diet by studying the products contained in them that are useful for humans, makes a great contribution to improving the health of our country.If it is found that natural products have a beneficial effect on the health of the population, it is very important to take measures to increase the quantity and quality of these products.

In order to further develop the use of dairy products, various technologies have now been invented. Technologies are being improved, and the development of various new products from one natural product is developing day by day. The composition of camel milk is studied in detail, the dosage of useful chemical and physical compounds in its composition is determined. The article also considers a comprehensive study of the composition of fur products obtained from camel milk.This product can also be used to make sweet foods that we consume daily.

This article examines the use of meat emulsion additives used in the meat industry. Based on the reviewed foreign and domestic scientific articles, as well as using scientific and technical data, it was considered important to use mixtures made on the basis of meat emulsion for meat production industries. Nowadays, many different animal and vegetable additives are widely used in meat production, and among these additives, additives made on the basis of meat emulsions occupy a significant place. Among the additives used in meat production, special attention is paid to food additives made from natural components. The use of meat emulsions has been found to be the most effective method for many industries. The use of a mixture of meat emulsions leads to time savings in meat production, as well as an increase in the quality of the finished product. Based on the research, it is possible to improve the new technology of meat products by using a mixture made from meat emulsion. This is because the mixture made from meat emulsion allows to speed up processes during the production of meat products and to increase the nutritional and biological value of the product. At the same time, it allows to increase the range of meat products by adding meat emulsion.

The article develops methodological principles for the construction of technology for fermented dairy products based on biotechnological milk-containing systems, which are practically implemented in the development of new technologies for fermented dairy products. A literary review of raw materials for the development of the technology of fermented milk products (rosehip, pumpkin) is carried out. It is written about the beneficial properties of enzymatic dairy products for the human body. The chemical and biological parameters of the selected raw materials are presented in fermented dairy products. Considering these indicators, our goal is to get a product that is useful for human health. The main purpose of the novelty is that yogurt is enriched with beneficial microflora and vitamins, has high organoleptic characteristics as a dietary and therapeutic basis, and also prolongs the shelf life.

In this method, pumpkin – pumpkin concentrate and triticic puree from wheat seeds are added to the puree added to cow's milk, pasteurized, homogenized and cooled to a certain opening temperature, puree is added, the clot is mixed, yogurt is prepared by packing.

Xenobiotics are compounds of synthetic origin, usually used for domestic, agricultural, and industrial purposes; in the environment, they are present in micropollutant concentrations and high concentrations (using ng/L to μg/L units).

Xenobiotics can be categorized according to different criteria, including their nature, uses, physical state, and pathophysiological effects. Their impacts on humans and the environment are non-negligible. Prolonged exposure to even low concentrations may have toxic, mutagenic, or teratogenic effects. Wastewater treatment plants that are ineffective at minimizing the release of xenobiotic compounds are one of the main sources of xenobiotics in the environment (e.g., xenobiotic compounds reach the environment, affecting both humans and animals). In order to minimize the negative impacts, various laws and regulations have been adopted in the EU and across the globe, with an emphasis on xenobiotics removal from the environment, in a way that is economically, environmentally, and socially acceptable, and will not result in their accumulation, or creation of compounds that are more harmful. Detection methods allow detecting even small concentrations of xenobiotics in samples, but the problem is the diversity and mix of compounds present in the environment, in which it is not known what their effects are). In this review, the division of xenobiotics and their detection methods will be presented.

As the title implies the article describes of biologically active additives. And also describes the main classes. Biologically active additives (BAA) to food, if we consider them in a global aspect, are the knowledge of the healing properties of plants, objects of animal origin and mineral raw materials accumulated by the vast experience of the peoples of all times.

Mass introduction of biologically active additives (BAA) to food allows to solve the problem of providing the population with the most scarce nutrients that will help increase the resistance of the human body to adverse environmental conditions, improve the quality of life of patients, reduce the risk of the most common diseases, and as a result, significantly improve the health of the nation as a whole. The largest amount of biologically active substances is found in fresh food and medicinal plants. Food plants – vegetables, fruits, leafy greens, spices, etc. – contain them in less quantity than medicinal plants.

Preparation of a milk dessert for children on my topic. I chose Goat's milk as a raw material.Why did I choose goat's milk? Because goat's milk is the closest milk to Mother's milk.

The nutritional value of milk is estimated by the fact that the substances necessary for the human body are in a harmonious ratio and easily absorbed. In addition to eggs, milk is a food that fully contains a complex of substances necessary for the body.

The digestibility of milk by the body is 96-98%. According to the results of the FAO, the energy value of 1 liter of milk varies depending on the type of animal: from 705 kcal (cow's milk), 800 (goat's milk), to 1100 kcal (sheep's milk). The most valuable component of milk is protein. It is the main plastic material in the assembly of tissues and cells of the body. Its mass content is about 3.2% in cow's milk, of which 27% is casein, and 0.5% is whey protein. Amino acids, which are obtained when protein is broken down, are a valuable biological material that makes up the body's cells, enzymes, hormones and antibodies. The daily requirement of a person for amino acids is completely satisfied with the intake of 28.4 g of milk protein or 14.5 g of whey protein. Of all animal proteins, milk protein is the most valuable. Casein, albumins and globulins contained in it contain all the essential amino acids. Since these are not synthesized in the body, they only need to enter through food.

Casein contains especially high amounts of methionine (3.5%), lysine (6.9%), tryptophan (1.8%), leucine (12.1%), valine (7.0%). A constant lack of these amino acids is very dangerous for a person's life, especially for young children. Whey proteins are very rich in amino acids. They are a source of special protective factors – immunoglobulins. According to the literature, milk albumin plays an important role in the growth process, and globulin – in the formation of immune (protective) bodies. Albumins and globulins are present in milk plasma in the form of a solution, whey proteins.

The development of irradiation techniques based on medical accelerators requires the development of new and more effective quality control programs that would take into account changes in the designs of accelerators and their output devices. Since quality control is an indispensable process for evaluating the functional characteristics of the accelerator, this work is devoted to the study of the effectiveness of procedures using Machine Performance Check. Test checks are shown along with standard procedures. This analysis revealed the need to use MPC for quality control of linear accelerators. MPC application is used to verify the geometry and beam characteristics of linear accelerators using automated checks based on their kV-MV imaging systems. Radiation therapy using linear accelerators requires extensive knowledge of the positioning accuracy of the multi-petal collimator flaps. In this study, preliminary tests with MPC were analyzed using all the energies of the VitalBeam photon beam.

The article touches upon the currently relevant problem of choosing a thermal insulation material, since possible heat losses during the operation of the building depend on it. The characteristics of thermal insulation materials, which are more often used as insulation materials in construction, are considered. A comparative analysis is carried out to find out their advantages and weaknesses in relation to each other. The tables show the main parameters, as well as the advantages and disadvantages of the selected thermal insulation materials. The article also notes that the choice of insulation should be not only based on a comparison of their physical properties, but also on a comparison of operational characteristics, as well as the choice is influenced by what exactly thermal insulation is used for, and under what conditions it will be used.

The increase in production efficiency is inevitably associated with the search and development of new high-performance equipment and new technologies. Modern technologies and equipment aimed at obtaining high-quality products should be fully responsible for environmental safety and be competitive in the market. Food innovations of the food industry include the development and production of environmentally friendly mass-consumption products; production of therapeutic and preventive products taking into account modern medical and biological requirements; development of recipes of products for children.

Dairy products belong to the category of products that people consume every day. The technology of production of national dairy products is relevant in the market of Kazakhstan. Taking into account the Concept of the state policy in the field of nutrition of the population of the Republic of Kazakhstan, scientists' research is aimed at creating high-value food products, expanding the assortment of kurt with high nutritional properties, specialized and functional purposes.

Kurt refers to the Kazakh national dairy product. In the regions of Central Asia, it is given different names – it is kurt, in Kyrgyz-kurut, in Tatar-court, in Turkmen-gurt, in Uzbek-Kurt. This product belongs to both the Turkic and Mongolian national product, it is a fermented milk product, as well as dry young cheese. Kurt was invented by the nomadic peoples of Central Asia. It is obtained by fermentation of pure lactic acid from cow's, sheep's or goat's milk with streptococcal cultures, and then separation of serum and drying.

There are more than twenty types of kurt, but some of them are especially popular, such as: evaporated, pressed, fresh, hot. Their modified composition in production is actively developing. New types of raw materials, technologies, recipes are being mastered every day.

The article describes the biological features and chemical composition of common hops – Humulus lupulus, growing in the floodplain of the Irtysh River, in the vicinity of Semey. In addition, the possibility of using this type of plant as a starter for baking is being considered. The content of mineral elements (ash) in dry hops was quite high - 7-8% and it is comparable to the content of minerals in baker's yeast Saccharomyces cerevisiae (6-10%) used in baking.

It was shown that the protein content in ordinary hops was 1.7 times less (19%) than in baker's yeast (33%), while the tannin content in ordinary hops was quite high (3.8%). As is known, tannins have anti-ulcer, capillary-strengthening and analgesic properties, which increases the interest of researchers in using ordinary hops as a starter for bread with functional properties. Fats in ordinary hops were almost 2 times less (0.6%) than in yeast (1.5-2%).

The article also describes the method of obtaining a starter culture from dried ordinary hops. Bread obtained using this starter did not lose its quality with a longer shelf life compared to bread obtained using baker's yeast.