In the context of modern challenges in the healthcare sector, such as the shortage of highly specialized medical personnel and limited access to quality medical care in remote areas, there is an urgent need for innovative solutions. This article is based on the results of the pilot project "Home Diagnostics" conducted in the Republic of Kazakhstan. The project includes the development and implementation of an integrated software and hardware complex designed to record body sounds, perform otoscopy, pulse oximetry and ensure effective communication between patients and doctors. Special attention is paid to the use of artificial intelligence and machine learning technologies for analyzing medical data and forming diagnoses. The study also addresses important technological aspects, including the use of communication protocols, data processing methods, and considers measures aimed at ensuring the security and confidentiality of medical information. The results of the project demonstrate the significant potential of telemedicine technologies in improving the efficiency of specialized doctors and improving the availability of medical services, especially in low-income and hard-to-reach regions. The article opens up new perspectives in the use of information technologies in medicine and contributes to improving the quality of healthcare. 

This article explores the implementation of digital geoinformation systems (GIS) models in desktop applications using the Qt framework. This highlights the importance of GIS technologies in various fields and the need for powerful desktop applications capable of efficiently processing spatial data. Integration of GIS models into Qt-based applications provides a number of advantages, such as efficient data management, spatial analysis and user-friendly interfaces. The article highlights the cross-platform compatibility of the Qt framework, which allows you to deploy GIS-enabled applications on multiple operating systems. In conclusion, it should be noted that the introduction of digital GIS models into desktop applications developed using the Qt framework provides significant benefits to both developers and users. This allows users to access, analyze and visualize geospatial data, thereby improving decision-making processes. The combination of GIS and Qt capabilities allows developers to create reliable and user-friendly applications to meet the growing demand for spatial data management and analysis tools. The list of sources used includes links to the official Qt and Esri websites, as well as relevant publications related to integration, GIS and noise mapping using ArcGIS.

Weather forecasting plays a crucial role in numerous industries and activities, ranging from agriculture and energy to tourism and transportation. In recent years, information technologies have significantly enhanced the capabilities of weather forecasting, providing more accurate and timely data. This article explores innovative information technologies employed in weather forecasting and their impact on modern practices. It highlights the utilization of cloud computing and data storage for managing vast amounts of meteorological data, enabling the use of more precise forecasting models. Additionally, the article discusses the integration of Internet of Things (IoT) and sensor networks, which facilitate the collection of weather data from diverse sources and contribute to localized and real-time weather predictions. Artificial intelligence (AI) and machine learning techniques are also examined for their ability to analyze large datasets, identify patterns, and improve forecast accuracy. Finally, the article emphasizes the importance of advanced data visualization techniques in effectively conveying weather information to end-users. By harnessing these information technologies, weather forecasting continues to advance, empowering various industries and enhancing decision-making processes. 

This article explores how Artificial Intelligence (AI) and Machine Learning (ML) are changing the way businesses use data. In a world where data is super important, many companies are using AI and ML to make the most of their data. This study looks at how AI and ML are being used in Business Intelligence (BI), which is all about collecting and analyzing data to help businesses make smart decisions. First, we look at the old way of doing BI and how it couldn't handle the huge amount of data we have today. Then, we see how AI and ML are being used to solve this problem. These technologies help by automatically processing data, predicting future trends, and finding important information in big piles of data. We also check out some real-life examples from different industries to see how AI and ML are helping companies make better decisions. These examples show how businesses can get more accurate data, make decisions faster, and predict things better by using AI and ML in their BI. We also talk about some challenges and things we need to think about when using AI and ML in BI, like making sure we use these technologies in a responsible and fair way. In summary, this research shows that AI and ML are not just tools, but they're changing the way we do BI. By using these technologies, companies can get better insights from their data, stay competitive, and take their BI to the next level. 

The article discusses the issue of "automated system and its security", which is actively used today in the framework of Information Systems. In what areas are automated systems used, the problem of strength in terms of safety and analysis of the state of protection is solved. Automated systems are of great importance in the modern world, as they greatly simplify and speed up the implementation of various daily tasks, data and process management. The relevance of automated systems depends on such factors as efficiency and productivity, improving data quality, scaling, and developing analytics. However, it is important to understand that with the growth of automation, the risk in the field of data security and privacy will also increase.

Automated systems become targets of cyber attacks and can threaten the confidentiality, integrity and availability of data. Thus, the safety of automated systems remains one of the main issues. That is, the lack of appropriate security measures can lead to data loss, privacy violations and financial losses. Therefore, organizations need to actively invest in the protection and control of their nuclear power plants by implementing access control, encryption, incident detection mechanisms, and training employees in safety regulations. 

This article explores the development of information technology for secure file storage based on hybrid cryptography methods. It highlights the importance of secure file storage in the digital age and introduces hybrid cryptography as a solution for enhanced data security. The purpose of the article is to provide a comprehensive understanding of the benefits and advancements in hybrid cryptography for secure file storage.

The article discusses the differences between symmetric and asymmetric encryption algorithms and introduces hybrid cryptography as a combination of both. It delves into the advantages of hybrid cryptography, emphasizing its ability to provide robust security and efficient data protection. The use of hybrid cryptography in encryption at rest and encryption in transit is examined, highlighting its role in securing stored data and ensuring secure data transmission.

Moreover, the article explores the authentication, integrity, and reliability features provided by hybrid cryptography. It discusses the importance of key management and its impact on secure file storage. 

Cobalt Strike is a popular commercial penetration testing tool that has also been widely used in cyber attacks. This paper provides a review of the Cobalt Strike and its use in cyber attacks, including an analysis of the tactics, techniques, and trends associated with its use. Conducted a literature review and data analysis of academic research, industry reports, and news articles on Cobalt Strike and its use in cyber attacks, as well as case studies of specific attacks involving Cobalt Strike. This research is based on cases in which Cobalt Strike has been used in a wide range of attacks: ransomware attacks, espionage campaigns, and advanced persistent threats. Attackers using Cobalt Strike tend to be highly sophisticated and motivated by a range of factors, including financial gain, political espionage, and cyber warfare. The tool's flexibility and adaptability make it a formidable threat to organizations seeking to defend against cyber attacks. Our research highlights key features and explains thoroughly the logical structure of the Cobalt Strike. 

This article describes mudflows, a special category of hydrological threats that pose a threat to human life. Factors and types of mudflows are recorded. Mudflow hazard zones in the Abay region, conditions for mudflows, and natural factors contributing to mudflows are listed. It is characterized by the slope of the channel and the fact that, depending on the presence of channel deposits in it, the mass and speed of movement of the mudflow are subject to changes, and the mudflow is divided by the power of impact on the slope and the volume of the transported mass. An example of mudflows that occurred in Kazakhstan is given. Mudflow protection involves predicting the occurrence of mudflows and conducting special events. Therefore, the need for the construction of protective structures used in flood prevention, agroforestry and reclamation measures for special measures to protect against mudflows and special hydraulic structures is outlined. Such structures are designed to contain protected facilities with high mudflow emissions, to divert mudflow away from facilities, as well as to protect the facility from the impact of mudflow.The need to plan the terrain in the mudflow zone, install drains, divert surface and groundwater, carry out forest reclamation works and safety measures in areas with a risk of mudflows are outlined.

The article presents the results of the physico-chemical parameters of the product "Kurt", produced by limited liability partnerships and individual entrepreneurs of the East Kazakhstan region and the Abai region.

Kurt is a versatile fermented milk product that is added as a seasoning to various dishes and consumed as a separate food product. It is a good source of macro- and micronutrients in an easily digestible form for the body, contributing to the maintenance of beneficial intestinal microflora. The product is popular among children and adults and is in great demand as a healthy food product [1].

In this regard, the study of the nutritional and biological value and quality of kurt is an urgent task.

The purpose of the study is to study the nutritional value of the national fermented milk product "Kurt", produced at enterprises of the East Kazakhstan region and the Abai region.

When determining the nutritional value of the national product "Kurt", physico-chemical parameters (mass fraction of protein, fat, ash, moisture, salt) were determined in 3 types of kurt of the most common enterprises of the East Kazakhstan region and the Abai region: Vostok-Moloko Corporation LLP, Bagration Ulan LLP, Individual Entrepreneur R.G.Petrosyan. The research was conducted at the V. M. Gorbatov Federal Scientific Center of the Food System of the Federal State Budgetary Scientific Institution of the Russian Academy of Sciences, Moscow.

At present Kazakhstan cannot fully provide itself with domestic production meat, and accordingly the search for domestic raw material resources of the region is relevant. In this connection it is necessary to utilise the available resources of meat species. Possible ways of utilisation of researches and developments in the field of technology of restructured sausages from camel meat are revealed. Research determines the optimum proportions of ingredients and additives to achieve the desired texture, flavour and quality of the product. Research can lead to the development of new methods and technologies that improve the sausage making process, including restructuring of camel meat. Application of restructuring in combination with structure-forming substances allows to regulate organoleptic and structural-mechanical properties of products, to attract into production raw materials limited by traditional technologies, chemical composition of finished products, to expand the assortment, to increase the depth of processing of meat raw materials, to increase the yield of finished products and profitability of production.

The research results of the technology of restructured sausages from camel meat can find practical application in various fields. In general, the practical application of the research results on the development of restructured camel meat sausage technology can contribute to product diversification, health improvement and development of new market segments. The innovative technological product in this area will be "restructured camel meat sausage". The sausage is restructured using modern technology and techniques to achieve the optimum texture and flavour of the product. The food industry can also utilise an innovative technological product such as restructured camel meat sausage. This product is part of the range of sausage and meat products available in the market.

Recently, interest in the production of camel milk and products from it has increased due to its nutritional and medicinal properties, including camel milk cheeses.

In this study, the technology of cheese from non-pasteurized camel milk using mesophilic and thermophilic starter cultures was developed. The composition of camel milk and its microbiological safety indicators were studied. Next, three experimental types of camel milk cheese were prepared, where the physico-chemical composition, cheese yield, mineral composition and organoleptic parameters were determined. Thus, the content of the mass fraction of fat in the studied samples ranged from 25.45 to 22.13%. The mass fraction of solids for all samples was in the range of 50.50-62.30%; ash content was 3.05-3.65%; and the mass fraction of proteins was 17.49, 22.19%, respectively, in the control sample, cheese using mesophilic and thermophilic starter cultures. The cheese yield ranged from 115.20g/l to 137.98 g/l. The mineral composition of camel milk cheese showed that macronutrients such as Na, Mg, Ca, K, P. predominate in all samples. Also, all experimental samples of camel milk cheese had high organoleptic characteristics. 

This article focuses on the possibilities and methods of integrating enterosorbents into the composition of yoghurts in order to increase the body's ability to eliminate heavy metals. Not only the perspectives of this introduction are considered, but also the different methods of implementation, creating promising avenues for the development of functional products that promote detoxification of the body. This research represents not only a contribution to the field of food innovation, but also a response to the current challenges of heavy metal levels in the environment and the desire to improve the health and well-being of society.

This study examines the potential of using a polycomponent blend of hawthorn and mountain ash syrup, activated charcoal as a control and the dietary supplement RotovitCardio as enterosorbents. These natural ingredients not only provide sustainable options, but also have the potential to improve the way heavy metals are eliminated from the body through innovative products such as yoghurts. This approach not only reduces the cost of production, making the product more affordable, but is also actively embedded in the environmental paradigm, providing an answer to the challenges of strain on natural resources. These components, taken from different sources, emphasise the diversity of the substances investigated and offer opportunities to understand differences in application and sorption capacity. In this context, analysing pectin-containing, porous products provides a fascinating insight into their potential to create products that harmonise health care and responsibility to nature. This innovative approach not only forms the basis for functional products, but also supports the idea of sustainable consumption, making it an important step towards future wellbeing and environmental sustainability. 

This article describes the method of obtaining the food antibiotic kormogrizin using a mutant strain of Actinomyces griseus. It is known that the scope of application of antibiotics in agriculture, medicine and food industry, fodder production is wide. Aerobic, anaerobic and facultative-anaerobic species of actinomycetes were isolated in the course of scientific research work on the production of kormogrizin in laboratory conditions. One of the peculiarities of the microorganisms Actinomyces griseus is that the vegetative cell TB 633 FU undergoes mutagenic changes in the logarithmic phase of growth. When conducting the research, the distance between the Petri dishes was 15 cm, and the BUF-15 lamp was used as an ultraviolet light source. In the research work, the activity of the fodder antibiotic was determined by the diffusion method, and it is also necessary to observe the temperature regime. In the next period of research, they controlled the sensitivity of microorganisms to antibiotics and placed them on paper discs. When the diameter of the inoculation zone of microorganisms was more than 25 mm, the sensitivity of the culture to antibiotics was high, and, accordingly, when the diameter of the inoculation zone was less than 10 mm, the level of sensitivity also decreased. The biological activity of antibiotics is determined by the diffusion method based on the comparison of growth inhibition. The requirements of the melting temperature and the seed medium were taken into account, and a sterile cylinder was used with the help of a stencil. Kormogrizin allows to increase the productivity of farm animals by 10-12%. Emphasis is placed on the main indicators of the antibiotic release process - temperature, duration of cultivation, pH of the medium. The relevance of this article is also high, as it is clear that the production of food antibiotics in laboratory conditions will contribute to the solution of important production and economic problems in the future. 

The article presents the results of a study of the effect of ultrasonic treatment on changes in the quality of meat.

In most of the previous studies on the use of ultrasonic treatment, a positive effect on the quality of meat and meat products was noted. Ultrasonic processing is widespread in accelerating technological processes, improving the functional, technological and structural and mechanical properties of meat.

In the course of these studies, meat samples of various animal species were subjected to ultrasound exposure of various durations, after which changes in shear stress, moisture binding capacity and microbiological parameters of pork, beef, mutton and horse meat were determined. As a result, ultrasonic processing has reduced the stress of cutting all types of meat. The optimal duration of ultrasonic treatment has been determined, which increases the moisture binding capacity of meat. As the duration of ultrasonic treatment increased, a decrease in the number of pathogenic microorganisms in meat was observed.

Based on the results of these studies, it was concluded that ultrasonic treatment is important for the meat industry, since this method can be used as a non-thermal effect to improve physical, biochemical and microbiological characteristics that increase the quality, safety and increase the shelf life of various meat products. 

Popular products in the consumer market of the Republic of Kazakhstan are meat semi-finished products. At the same time, according to trends in consumer demand, chopped semifinished products retain priority positions. An effective approach to replace part of meat raw materials in the formulations of chopped semi-finished products is the development of functional analogs of meat raw materials and products on its basis using vegetable raw material sources. An important task is to ensure the hydration characteristics of the food system, are not inferior to the basic recipes of meat semi-finished products of traditional composition. The work aims to investigate the influence of protein-carbohydrate composition (PCC) from soya okara, chickpea flour, and whey protein concentrate WPC-80 on moisture capacity and the ratio of forms of moisture binding in meat minced semi-finished products with the use of actual for the Republic of Kazakhstan types of meat raw materials - beef, mutton, poultry meat. The results allow for comparing temperature intervals of stages of thermal transformation and the quantity of water removed at separate stages of dehydration from the phase of investigated samples. The first stage, corresponding to the removal of physico-mechanically bound moisture, occurs in the temperature range from room temperature to 32-34°C for all samples. The amount of such water in the sample phase does not exceed 2 %. Osmotically bound moisture removed at the second stage is the basis of all water saturating the samples. Its quantity is maximum in the composition of samples № 2 and № 3. At the same time, the widest temperature range of the second stage of dehydration also characterizes samples № 2 and 3: 94 °C and 103 °C, respectively. Removal of adsorption and chemically bound moisture at the third stage of thermal transformation occurs at high temperatures and may be accompanied by thermolysis of sample components. The share of moisture removed at this stage of the process from the phase of the sample does not exceed 16.3 %, which is maximum for PCC and minimum for sample № 4 (13.7 %). The results indicate a higher hydration level of the samples prepared according to the modified formulations with PCC, compared to the control sample. This is due to the influence of protein-carbohydrate complexes containing polysaccharides, simple sugars, and disaccharides on the degree of water molecules binding. 

Since gluten-free dough lacks structuring gluten, it should be replaced by hydrocolloids or other water-binding compounds, such as guar gum, xanthan or hydroxypropylmethylcellulose. Typically, gluten-free bread recipes contain higher amounts of starch and are processed with more water compared to wheat and rye doughs, resulting in a liquid dough consistency. As a consequence, the overall nutritional value of these breads is not well balanced. They are rich in carbohydrates and lack dietary fiber. Zein is a unique substitute for gluten in a gluten-free system because of its viscoelastic properties similar to gluten. Corn grain prolamin, zein, has shown some promise in behaving like wheat gluten because it can form a viscoelastic protein network when the protein is held and mixed at 35°C or more, which is above its glass transition temperature (Tg). Zein (corn prolamine) can exhibit viscoelastic functionality similar to gluten in aqueous dough systems when heated above its glass transition temperature (Tg). These zein-based doughs exhibit a fibrous network that also exhibits characteristics similar to those of gluten-based doughs. However, such zein-based doughs have limited gas-holding capacity and are significantly more stretchable than gluten-based doughs. In this paper, we investigate the rheological properties of zein-based dough and its quality parameters. 

Today, from the industrial applications point of view, getting dry food products by infrared radiation is considered the most relevant and perspective. Such properties of any object as absorption and emission of radiation in the infrared spectrum give possibility to dry them at moderate temperatures and rapidly. This technology makes it possible to gain dry items with high shelf-life due to their resistance to microorganisms. Infrared drying of products reduces drying time several times. As a result, the quality of ready items is very high and in addition ecologically pure. Also the form of cutting of raw materials before drying has some influence on time of process. The objects of study were samples of vegetables and corn planted in the experimental plot Kainar Bulak (Shymkent).During the drying process, vegetables as carrot and beet which were broken in the form of shavings reached required moisture 12.30% and 11.50% accordingly in two and half hours. Samples in the form of cubes were dried to these numbers only in three hours. Additionally, performed experiments indicate that there is no need for preliminary heat treatment (blanching) of samples. Reducing the time and temperature of heat treatment for corn also gave positive results. Thus, drying chopped vegetables and corn for further use in the food industry using infrared radiation is promising and cost-effective. 

The dairy industry, as one of the main components of the food industry of the Republic of Kazakhstan, should not only provide the population with traditional types of milk and its processed products, but also participate in the formation of the concept of healthy nutrition by producing dairy products with new nutritional and biological properties aimed at improving the health of the population of all age categories. One of such directions is the enrichment of the composition of such products with biologically active substances from plant raw materials of local growth.

Our previous studies have shown that the combination of raw milk raw materials, represented by cow's and mare's milk in a ratio of 85% and 15%, respectively, improves the physico-chemical, mineral and amino acid composition of the fermented milk product obtained from this raw material due to the presence of mare's milk in it.

The use of an extract of vegetable raw materials for the enrichment of a fermented milk product is the next stage of our research on the production of functional dairy products. The article presents the results of experiments conducted to select the parameters of fermentation of the initial combined dairy raw materials with a starter culture containing meso-thermophilic cultures together with a plant extract with a study of the mineral, chemical, microbiological and amino acid composition of the resulting fermented milk product.

A plant extract obtained from 6 types of medicinal plants was selected, consisting of 20 parts of hawthorn, 5 parts of sage, oregano, thyme, basil and 2.5 parts of cloves. The optimal amount of plant extract for enriching the fermented milk product has been established – no more than 3% of the total volume of the initial milk raw materials, which allows to correspond to the number of dairy microorganisms – at least 1 x 106 CFU/ cm3 , the normalized value laid down in TR CU 033/2013, and also not to worsen the organoleptic parameters of the final fermented milk product.

The content of amino acids in the fermented milk product due to enrichment with plant extract, for example, arginine increases by 2.5 times, lysine by 2 times, tyrosine by 15%, phenylalanine by 25%, histidine by 33%, leucine isoleucine compared to the original dairy raw materials by 37%.

The article presents the results of the use of plant extract from hops in the production of cheese in order to enrich it with antioxidant properties. The main material of the study was hops growing in the Abad region. It was previously 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 functional properties.

The article presents the results of studies of physico-chemical and organoleptic parameters of soft brine cheese. One of the important indicators in determining the quality of raw materials and in choosing them as raw materials for further processing is its physico-chemical properties and organoleptic characteristics. Under laboratory conditions, the results of a study were obtained to determine the physico-chemical parameters, organoleptic quality indicators of soft brine cheese.

The safety parameters of hops have been studied in order to produce cheese of guaranteed quality, as well as the physico-chemical composition of raw milk. The stage of application of plant extract is determined - in the process of forming the cheese mass. Studies have also been conducted on the content of vitamin C in various cheese samples with different content of hop extract. The effect of the introduction of hop extract on the organoleptic properties of the product has been studied. It should be noted that the use of plants with antioxidant properties can significantly reduce the rate of oxidative spoilage of dairy products. The obtained results of the study allow us to consider. 

Currently, more and more attention is paid to the quality of food products and especially products that are sold in a chilled state. This is due to the fact that these products have a limited shelf life and to a greater extent must retain all quality characteristics. At the same time, refrigeration processes bear the main burden in terms of energy consumption, and therefore directly affect the cost and quality of the product. In this regard, reasonable refrigeration regimes are an integral part of production. This paper presents a study of various ways of cooling chicken meat, with the simulation of various parameters of the process of heat removal in the refrigerator. The studies were carried out on an operating experimental facility at various temperatures and air speeds, both simple air cooling and air-drop cooling were carried out. In the course of the study, the duration and dependences of the temperature of the cooled sample and the drying of the product on the mode of refrigeration were established. As a result of mathematical processing for the most optimal mode, analytical dependences of the shrinkage value of the test sample were obtained.

As a result of the research, the most appropriate mode of refrigeration treatment of chicken meat was recommended, which allows to reduce the weight loss of products during the cooling process.

The results of the investigations are presented on the effect of irradiation with electrons, ions of inert gases (Ne, Ar, Kr) and oxygen on the structure and properties of Nd-doped barium cerate by the methods of X-ray diffraction analysis, scanning electron and atomic force microscopy, thermal desorption spectroscopy. It is shown that the low-energy irradiation with Ne and Ar ions stimulates the blistering processes on the surface, whereas the high energy ion irradiation by Ne, Ar, Kr ions the cerate surface undergoes the following stages of the spherulite growth - nucleation, growth (view of cauliflower), formation of spherulitic crust, correspondingly. The similar structures were not observed in the case of irradiation with high-energy oxygen ions. It is noticed that the irradiation of cerates with electrons leads to the formation of nano-sized acicular structures on the surface. The radiation of lowenergy ions of inert gases led to the conversion of most of the neodymium into a tetravalent state, as has been shown, accompanied by an increase in oxygen release and a decrease in water compared to non-irradiated cerate, as well as the independence of the amount of gases from the type of ions. Based on the data on thermal desorption of water and oxygen molecules from the irradiated barium cerate it was assumed that the irradiation stimulates the oxidation to Nd4+. 

Antimony is widely used in modern science and technology. Currently, the most important consumer of high-purity antimony is the semiconductor industry.

The article presents the results of the analysis of metallurgical samples for the content of antimony, which belongs to the group of harmful impurities.

Traditionally, the decomposition of metallurgical samples is carried out by acid dissolution of the sample, alkali fusion or sintering. The least labor-intensive method is acid dissolution. However, this method has a number of significant disadvantages: incomplete opening, loss of antimony due to the hydrolysis of its salts, and the interfering influence of accompanying elements that also pass into solution during acidic dissolution of the sample. The most reliable results in the photometric determination of antimony content can be obtained by sintering a sample, accompanied by the separation of interfering elements by their precipitation in the form of carbonates and the transfer of antimony into a form that is not subject to hydrolysis (Me_xSb_yO_z antimonates). However, the specific conditions for the sintering process of antimony-containing metallurgical samples are not described in the literature.

The work proposes a method for the decomposition of metallurgical samples, which consists of sintering the samples under study with Na₂CO₃ + ZnO. The phase composition of the presented samples has been established. A calibration characteristic for the photometric determination of antimony content in the concentration range from 1•10^-3 to 1•10^-2 mg/ml at a wavelength of 425 nm was constructed.

Among the technologies designed to save energy, flow-through batteries deserve special attention. Their principle of operation is based on the use of systems of variably valent ions. The aim of the work is to create a chemical current source based on the use of the "red – ox" Fe(II)/Fe(III) system and to determine the patterns of formation of electromotive force (EMF) and short-circuit current (SCC) in acidic solutions depending on the concentration of ions. The experiments are carried out by measuring the EMF formed between graphite electrodes and SCC. A special installation has been assembled, consisting of an electrolyzer with separated electrode spaces, an ammeter, a voltmeter and graphite electrodes. Acidified solutions of iron (II) and iron (III) sulfates served as the electrolyte. In an electrolyzer, the electrode spaces of which are separated by an anionite membrane, when one space is filled with iron (II) sulfate and the other with iron (III) sulfate, an EMF occurs between graphite electrodes. When making contact between graphite electrodes, iron (II) oxidation occurs in the first electrode space, and iron (III) reduction occurs in the second. A chemical current source is being formed. At a concentration of iron (III) equal to 20 g/l, a change in the concentration of iron (II) in the range of 1-40 g / l contributes to a shift in the potential of the graphite electrode to negative values. At a concentration of Fe(III) equal to 1 g/l, the potential value is 509 mV, and at 40 g / l – 475 mV. At a constant concentration of iron (II), the addition of Fe(III) leads to a shift in the EMF value to the right. It was found that as a result of these changes, an increase in EMF and SCC is observed. 

The study aims to provide a modern overview of the properties of keratin-containing raw materials from animal waste among the research scientists over the past decades and to show the important role of keratin in science. This review examines the composition and types of keratin, the scope of application, the functions of keratin, distribution in animal husbandry and fish farming, as well as in mammals. It is important to note that keratin is widely used in biomedicine, tissue engineering, bioplastics, textiles, biocomposites in construction and building materials. This article reveals the physical and chemical properties and advantages of keratin, such as biodegradability, mechanical abilities, resistance to temperature conditions and thermal conductivity. Keratin can be synthesized from different raw materials, such as wool, hair, bird feathers, using different methods. The extraction method can be of several types: oxidative and reducing, as well as extraction by steam explosion. Extracted keratin has generated increased interest for its study and research for medical purposes, or rather the first innovative discoveries were made among cosmetics, coatings for medicines and fibers. Keratin extracted from animal waste represents a promising active biomolecule for biological and biomaterial applications. The exceptional properties that keratin transmits by virtue of its nature open up the possibility of replacing synthetic materials with biomaterials more compatible with humans and biodegradable, which can improve the overall economy of the closed cycle of agro-industrial complexes.