This article presents a study of the properties of an automatic control system with a fuzzy controller, which includes a fuzzy pseudo-linear correction device with phase advance and a PID controller.
One of the promising and effective approaches of the modern theory of control of complex technological systems in conditions of uncertainty caused by the fuzziness of initial information is an approach based on the use of expert assessment methods and the theory of fuzzy sets [1,2]. Technological processes characterized by multi-criteria function mainly in a fuzzy environment. Therefore, for optimal control of the operating modes of such systems, it is necessary to take into account the vectors of criteria and the fuzziness of the initial information. One of the alternative methods of building control and regulation systems for objects that are indistinctly defined from the point of view of classical theory is the use of so-called fuzzy logic controllers.
Therefore, the development of fuzzy control controllers based on existing microcontrollers is a very urgent task, since a pseudo-linear fuzzy controller built on the basis of fuzzy sets and fuzzy logical I/O, under the condition of uncertainty of the disturbing effect, is able to provide higher quality indicators of the transient process than a traditional PID controller.
As pseudolinear correction devices (PKU) we use: Amplitude-suppressed, phase-ahead, and with separate channels for amplitude and phase, since one of the main disadvantages of the PID controller is the presence of a phase delay and high sensitivity to interference in the measuring channel.

Population growth and urbanization in Kazakhstan have led to significant traffic management problems in large urban areas. Initiatives such as intelligent road systems, real-time traffic information, and traffic management have been implemented to address these issues. However, congestion and delays remain as major problems. Effective traffic modeling is necessary to understand traffic patterns, identify bottlenecks, and implement effective solutions for reducing congestion. Microservice architecture has recently become a trend owing to its advantages, and the authors of this paper propose the use of microservices for urban traffic modeling to solve these problems. In this study, any moving object between two points: a car, a bicyclist, or a pedestrian – was presented as an actor. Each actor is represented as a microservice. They communicate their movements through city microservice. After sending their movements, a red line is displayed on the map, indicating their travel paths. This solution helps to simulate movement more realistically because each microservice is independent and can move randomly.

The article considers SMART technology, in particular smart house and basic communication protocols used for data exchange. Smart house technology additionally bears the name «home automation». Home automation in modern conditions allows the user or consumer to flexibly manage and independently configure the system, depending on the requirements of the user. One of the stages of customization of smart home technology is the selection of communication protocol for data exchange within the smart home system.
To implement data exchange in smart home technology, it is necessary to properly approach the choice of communication protocols. Smart home technology uses several types of devices: controllers, sensors, acoustics. Since not all devices support existing protocols, there are also unique devices that support several of the existing protocols. There are several protocols used in smart home technology: ZigBee, Z-Wave, Wi-Fi.
In this article the analysis of two main wireless protocols operating at high frequencies, namely ZigBee and Z-Wave. Correctly selected protocols implement fast data transmission without loss. In addition, it will be possible to realize the needs of the user or user, which are set by the system.

The article considers the prerequisites for the formation of a secure information and educational environment of a modern university. Publications of domestic and leading foreign studies were analyzed. An overview and analysis of previous research in the field of cybersecurity of the information space of educational institutions was carried out. The analysis of publications published on this topic was carried out. The analysis confirmed the relevance of the problem of further development of models for VHS in the tasks of continuous mutual investment of the system of higher education institutions. Analysis of publications based on the results of research on the use of Petri nets to describe the model of cyber threats of informatization objects was carried out. Although these works make a significant theoretical contribution to this task, in our opinion, the programmatic implementation of the models proposed by the authors, in particular, The an in the ICIS and ICS on ICS, is somewhat difficult. This, in turn, requires additional research.

This article discusses the principle of operation of a potentiometric level meter for measuring the level of an electrically conductive liquid in a vessel. An electrically conductive liquid is measured by an indirect method in a grounded tank. The device consists of a sensor with low electrical resistance, an alternator, a metal vessel wall and a small signal amplifier.
The nonlinearity of the transfer function does not allow the measured values of the sensor to be used without preliminary linearization. Therefore, it is necessary to develop a sensor model in an electrically conductive liquid and determine factors affecting the accuracy of level measurement.
To assess the accuracy of measurements, the article presents a model of the electric field inside the electrolyte created by a sensor of a potentiometric level meter in a vessel with a cylindrical wall. Numerical methods based on the finite element method are used to calculate potentials and currents inside the electrolyte. The finite element model and the finite element grid allows to consider the transfer of potentials between finite elements.
It is shown that the level measurement error in a potentiometric level meter has an unacceptable value and depends on the liquid level and on the location of the level meter.
Based on the obtained model, the factors influencing the measured value of the liquid level were determined and the absolute and relative measurement errors were calculated. Further steps have also been identified to improve the accuracy of measuring the level gauge.

This article discusses the various types, encapsulation stages, and polymers for encapsulating probiotics. The article reflects several methods of encapsulation, such as spray drying, spray freezing, emulsification, extrusion method, etc. Encapsulation allows isolating the encapsulated material from the surrounding environment until its release occurs. The structure formed by the encapsulating agent around the encapsulated material can be tailored to protect the contents and ensure their release under certain conditions. The size of capsules can range from submicron to several millimeters, and their shape can vary. The content of the capsule can be released through various pathways: mechanical rupture of the capsule, dissolution of the capsule, melting of the capsule, or diffusion through the capsule wall.
In our time, a large number of people suffer from gastrointestinal diseases. Encapsulation of dietary supplements (BAA) will help replenish the deficiency of microelements in the human body. The article demonstrates that the use of encapsulated forms of probiotic cultures in the food industry, especially in the production of dairy products, will not only preserve the viability of the applied microorganisms but also provide favorable conditions for their development in the human body.

The scientific article is devoted to the study and application of micro-arc oxidation technology for the restoration of the working surfaces of truck pistons. The study includes an analysis of the physical and chemical processes occurring during microarc oxidation of aluminum alloys from which the pistons are made. The physical impact of MAO promotes the formation of a strong and stable oxide layer, leading to improved surface morphology and closure of microcracks. The results obtained confirm that this technology promotes the formation of hard coatings. The presence of microcracks and surface defects on the original surface of the aluminum alloy caused by operation is noted. After applying the micro-arc oxidation procedure, significant improved surface morphology, reduction of microcracks and removal of defects are visible, indicating the high efficiency of the process. The use of micro-arc oxidized coatings in mechanical engineering promises to increase the durability and efficiency of freight vehicles, as well as reduce repair and maintenance costs. This research represents an important contribution to the field of technological solutions for the remanufacturing of vehicle parts, providing promising prospects for industrial applications.

The production of wire products sets high demands in the field of assortment, quality, flexibility of technologies, efficiency and cost-effectiveness, as well as full automation of processes. This article is aimed at analyzing existing methods and identifying the most promising approach to the production of wire products among innovative highly efficient technological processes for the manufacture of rods and wire. The research is aimed at a highly specialized subject area sufficient for full coverage and disclosure of the objectives of this article. Within the framework of the article, a comparative analysis of the most effective modern technological processes for producing wire products is carried out. The authors' conclusions indicate that modern methods of producing wire products of various diameters through rolling processes (for example, on radial shear mills) often represent the most economically justified process. A significant advantage of this process is the possibility of obtaining high-quality wire products corresponding to the required dimensions, with minimal tolerances. To verify this conclusion, at this time, a radial shear mill was created on the basis of KazNRTU named after K.Satpayev, the main novelty of which is the location of the rolls. A number of practical experiments were carried out on the created radial shear mill to attract an aluminum rod of the alloy 6082 grade.

The article deals with the influence of lubricating and cooling technological medium and cutting temperature regime on the efficiency of the cutting process. The article presents the results of experimental studies, which showed that the use of optimal lubricant and cutting temperature control allows to increase the efficiency of the cutting process in the following directions:
– Increase of tool durability. The application of coolant allows to reduce the temperature in the cutting zone, which leads to a decrease in tool wear.
– Reduction of roughness of the machined surface. The use of coolants allows to reduce the temperature in the cutting zone, which leads to a decrease in the deformation of the machined material and, as a consequence, to an improvement in the quality of the machined surface.
– Reduction of cutting forces. The application of coolants allows to reduce the temperature in the cutting zone, which leads to a decrease in friction between the tool and the processed material and, as a consequence, to a decrease in cutting forces.
The obtained results indicate that the use of optimal coolant and cutting temperature control are effective ways to improve the efficiency of the cutting process.
Recommendations on the use of coolants (lubricating and cooling liquids) and types of coolants to improve the accuracy of the surface layer of machine parts; Recommendations on the creation of new types of environmentally friendly coolants are given.
A multifaceted method of selecting new compositions of coolants is proposed. The method is based on the fact that the chemical composition of the part and tool material, machining methods, cutting modes, requirements to accuracy and quality of the surface layer of the part are taken into account when selecting coolants.

This article discusses the various types, encapsulation stages, and polymers for encapsulating probiotics. The article reflects several methods of encapsulation, such as spray drying, spray freezing, emulsification, extrusion method, etc. Encapsulation allows isolating the encapsulated material from the surrounding environment until its release occurs. The structure formed by the encapsulating agent around the encapsulated material can be tailored to protect the contents and ensure their release under certain conditions. The size of capsules can range from submicron to several millimeters, and their shape can vary. The content of the capsule can be released through various pathways: mechanical rupture of the capsule, dissolution of the capsule, melting of the capsule, or diffusion through the capsule wall.

            In our time, a large number of people suffer from gastrointestinal diseases. Encapsulation of dietary supplements (BAA) will help replenish the deficiency of microelements in the human body. The article demonstrates that the use of encapsulated forms of probiotic cultures in the food industry, especially in the production of dairy products, will not only preserve the viability of the applied microorganisms but also provide favorable conditions for their development in the human body.

Proteins from hydrolysates of the collagen-containing component have the properties of biological substances and can be used as active components of functional food products. The development of chopped semi-finished meat products using collagen hydrolysates from secondary products of the poultry processing industry is a promising direction in the food industry. The paper presents the results of a study of the influence of a protein-mineral additive from chicken legs (BMD) on the quality characteristics of the minced meat system of minced semi-finished meat products. BMD is obtained by finely grinding chicken legs, using various processing methods and drying to a powdery state. Several types of minced meat systems have been developed. A comparative analysis of the chemical composition and functional and technological properties of minced meat systems was carried out. The feasibility of mechanical and biotechnological methods of influencing secondary poultry products in order to obtain a protein-mineral additive (PMD) and its use in the production of meat products has been experimentally confirmed. Based on the conducted research, we can conclude that replacing wheat bread in the recipes of chopped semi-finished products with BMD helps to increase the protein content. The sample with the addition of a protein-mineral additive containing flax flour has the highest protein content of 26.83%, which exceeds the protein content in the control sample by 5.4%; the addition of BMD with barley flour exceeds the protein content in the control sample by 4.4%. These samples of semi-finished products had lower losses during heat treatment and received high scores during organoleptic evaluation.

Whole grain breads and gluten-free bread products are commonly associated with crumbly texture, poor color, low volume, poor flavor, and short shelf life, possibly due to a weak or absent cohesive network that forms gluten. Thus, some defects in dietary bread in the functional direction are associated with ineffective gas retention and expansion during kneading, which leads to a decrease in the volume and softness of the crumb. The current challenge of the work is to overcome these limitations.
The recipe for a new range of whole grain bread and gluten-free bakery products has been created. The technology for whole grain bread and gluten-free bakery products based on mixed flour has been improved. A scientific assessment of the percentage of necessary substances in the physical and chemical composition of the flour taken for research was carried out. Experimental baking of bread was carried out in laboratory conditions, as a result of which, through mathematical modeling, three types of samples of bread products were selected, the most optimal in terms of recipe. In this work, the recipes of selected samples of bakery products, technological regimes taken into account when developing a new product, organoleptic and physicochemical properties of the finished product are determined and discussed. The color of the samples is uniform, the surface color of the product is brown, the bread is soft, medium-porous, the bread is soft and elastic, without foreign odors, the taste harmoniously matches the bread product. The bread meets the requirements of current regulatory documents.

The accelerated development of urbanisation brings with it environmental problems and adverse effects on human health. Air pollution, water pollution and limited access to natural resources are becoming serious challenges. However, innovative products incorporating enterosorption technologies present a potential solution to improve public health. These products contribute to the effective removal of toxic substances from the body, mitigating the negative health effects of urbanisation.
In the context of yoghurt with LABR, it has been found to be more stable to whey separation and moisture retention. Prebiotics have a positive effect on water retention, although this effect may diminish over time. The optimal concentration of LABR bacteria also emphasises the importance of a precise balance, after which additional increases do not bring significant improvements. These results can be used to optimise the production of yoghurt, taking into account its structure and properties over its shelf life.
Considering the study data, it can be concluded that an optimal combination of L. acidophilus bacterial concentration and metal concentration, reached on the fourth day after the addition of prebiotics, is necessary to maximise the efficiency of heavy metal bioremediation. These results have practical implications for heavy metal removal processes in aqueous media, providing a basis for optimising bioremediation conditions in industrial and environmental applications.

Nowadays mare's milk and koumiss are in great demand in Kazakhstan. Therefore, the study of its qualitative indicators is relevant.
In the article the physical and chemical parameters and vitamin content (B and C groups) of mare's milk and koumiss samples taken from peasant farms of Almaty region in the fall-winter period are studied in a comparative form.
The study showed that mare's milk samples had no significant difference in total protein mass fraction in the fall and winter. In mass fraction terms of fat in the sample obtained in the fall the fat content was 2.18% higher than in the sample obtained in winter. And the mass fraction of lactose in the sample obtained in the fall was 0.14% higher than in the sample obtained in winter.
According to the study results of obtained koumiss samples’ physical and chemical parameters in the fall and winter periods, the mass fraction of protein was 1.86-1.89%. Fat content of koumiss proportion prepared in the fall period was 1.84%, in the winter period-2.19%, and the average mass fraction of lactose was from 3.64 to 3.98%.
The content of water-soluble vitamins B and C in samples of mare's milk and koumiss was investigated. According to the study results the content of vitamins B1, B2, B3, B5 B6 and C in the composition of mare's milk and koumiss obtained in the fall and winter periods was established.
According to the general research results samples of mare's milk and koumiss products obtained from peasant farms of Almaty region have proven high quality, nutritious in food value and easily assimilated by human body.

Food quality and safety is one of the most important aspects of the food industry. One of the key factors to ensure food safety is packaging. Increasing number of food packaging materials is creating a demand for promoting products and brands that are safe for consumption. Food spoilage due to poor quality packaging causes huge loss not only to businesses but also to consumers. Despite the effectiveness of existing practices, retailers still face many challenges, including the materials used and their possible interaction with food. In addition, the transfer of harmful materials from packaging materials to food is still an issue. It is important to use the right material for the right type of product. This review discusses the recent research on the application of active packaging used in various types of food packaging to enhance the safety performance and shelf life of various food products by using antifungal peptides, ethanol and plant extracts. This is in response to consumer demand for preservative-free products as well as more natural, disposable, biodegradable and recyclable food packaging materials.

The article substantiates the relevance of the use of collagen-containing concentrate in the production of cottage cheese products for sports nutrition. The inclusion of cottage cheese products with a high content of collagen in the diet of athletes helps to strengthen the cartilage tissue of joints, improve the restoration of connective tissue of the ligamentous apparatus and reduce the pain threshold by increasing collagen production. Based on the study of the chemical composition of secondary products of the poultry processing industry, such chicken parts as skin, bone tissue and paws were selected to obtain a collagen-containing concentrate. A method for producing a dry collagen-containing concentrate has been developed. To obtain a collagen-containing concentrate, a method based on an enzymatic process using the papain enzyme for the hydrolysis of raw materials was chosen. This method allows you to preserve the biological value of collagen due to the gentle processing of raw materials. As a result of experimental studies, it was found that the collagen-containing concentrate contains polyunsaturated omega-3, omega-6 and omega-9 fatty acids with antioxidant properties. The result of the study of nutritional and biological value confirms the validity of the use of collagen-containing concentrate in the production of cottage cheese product for sports nutrition. A curd product enriched with collagen can be intended not only for athletes, but also for people who play sports for recreational purposes.

The aim of the work was to study the effect of pectin concentrate from sugar beet of the «Ardan» variety on the quality of galets made from wheat flour of the first grade. The obtained research results show that the use of pectin concentrate when kneading dough from wheat flour of the first grade improves the organoleptic and physico-chemical quality indicators of galets in comparison with samples without pectin concentrate. The best quality of galets was achieved by applying 10% pectin concentrate to the weight of wheat flour of the first grade. The study of the nutritional value and safety of galets determines the expediency and validity of the use of new types of raw materials in the production technology of galets. It was found that the nutritional and biological value of the developed galets is not inferior to the control sample, and the products obtained comply with the safety requirements of TR CU 021/2011 Technical Regulations of the Customs Union "On food safety". Based on the results obtained, a technological scheme for the production of galets using beetroot pectin concentrate is proposed. The use of low-esterified pectin in the production of galets open up wide prospects for the creation of biologically complete fundamentally new safe food products with pronounced functional properties.

Recently, interest in the production of tea and tea drinks has increased due to its nutritional and medicinal properties. The composition of tea is complex and is still not fully understood. Therefore, the development of new technology of tea and functional tea drinks opens a unique opportunity for domestic manufacturer to produce competitive products.
In this study the technology of three types of tea drinks based on raw components of fruits, berries and medicinal plants «Antioxidant», «Immunostimulating», «Cardiovascular» with targeted preventive properties was developed, where the physicochemical, mineral composition and organoleptic parameters were studied.
The results of the analysis showed that the highest concentrations of vitamin C (mg/100 g) were found in sea buckthorn fruits (215.7±18.4), black currant fruits (196.5±14.3), melissa leaves (100.1±9.9), lemon peel (90.5±8.4) and Goji berries (49.5±3.8). High β-carotene content (mg/100 g) was observed in Goji berries, lemon balm leaves and sea buckthorn fruits – 91.3±7.6; 47.2±3.6 and 33.7±2.9 mg/100 g, respectively. In addition, fruits, berries and medicinal plants selected as raw components had high levels of flavonoids, xanthophylls, tocopherols, phenolic compounds and other biologically active substances. Cranberry berries (44.8±3.2), Goji berries (31.0±2.6), black tea leaves (25.4±1.9), black currant fruits (21.6±1.2) and peppermint leaves (15.2±1.1) had high levels of total antioxidants (mg/100 g) due to the increased content of catechins, anthocyanins, carotenoids, vitamin C, tannin and bioflavonoids, contributing to the reduction of oxidative stress and protecting cells from the destructive effects of free radicals. Prophylactic tea blends have been studied and shown to have high taste, fine exquisite aroma and actively stimulating and therapeutic properties, according to the created formulations, taking into account antioxidant immunostimulating activity.

The article is devoted to the prospects of using natural vegetable raw materials as food additives in the meat processing industry using the example of a new sausage product.
The need to create such products arose as a result of the current situation with the use of a huge number of artificial food additives in the production of meat products, which allow manufacturers using cheap prescription ingredients to create a wide range of products more flavorful, tastier, more attractive in appearance, with an extended shelf life.
The negative effect of such additives on the human body has been proven by numerous and long-term studies of domestic and foreign scientists. Therefore, in order to preserve and maintain the health of consumers, it is necessary to study the possibilities of using various plant raw materials, which, in addition to containing a large number of various useful substances, have the ability to exhibit those properties due to which artificial additives are used, for example, enhancing taste, aroma, suppression of pathogenic microflora, formation of the structure of the finished product, fixation of coloring, etc.
In this regard, we have proposed a new sausage product with attractive organoleptic characteristics, intended for a wide range of consumers and for which a patent for a utility model has been obtained.

The article presents the results of the research work carried out to determine the effect of concentrations (3 g, 6 g and 9 g) of powders prepared from various parts of the local rosehip plant on the nutritional value and quality indicators of yogurt prepared in the laboratory. The effect of powders on the organoleptic characteristics of yogurt samples was studied. The powders are preprepared from whole fruits, peel and pulp, as well as from rosehip seeds. According to the results of the experimental study, the most effective options were those where powders in the amount of 6 g were used.
Further, the chemical composition and energy value, vitamin C content and the number of antioxidants in the samples where whole rosehip fruit powders were used were determined. According to the results of the study, the safety indicators of the product samples met the requirements. A high value of energy value and protein content were determined on a yogurt sample where 6 g of powder was used. In the third experimental group, where 9 g of powder was used, the vitamin C content was relatively higher. Its value was 2.7 mg, which is 3 times more than in the control group. It was also found that the antioxidant content in this group was 23% higher compared to the control group. We believe that a powder made from whole rosehip fruits in an amount of 6 g can be added to yogurt to develop functional products.

The article describes the course of cooking soft salty cheese with the addition of a vegetable component and conducted special studies, product reviews, product quality indicators.
The results of the study of physico-chemical, microbiological parameters, physico-chemical parameters of soft salted cheese with the addition of a vegetable component are presented. One of the most important indicators in determining the quality of raw materials and choosing them as raw materials for further processing are its physico-chemical properties and organoleptic characteristics. Microbiological parameters of soft salted cheese, including physico-chemical parameters, were studied in laboratory conditions.
In order to produce cheese of guaranteed quality, studies of hop safety parameters were carried out, as well as the physico-chemical composition of dairy raw materials was studied. The stage of administration of the plant extract has been determined.
An effective cheese recipe has also been developed. The amount of special sauce for storing the finished product was also calculated, which indicates that the soft cheese dipped in the sauce has a long shelf life and tastes very pleasant.
All studies were conducted in the laboratory of the Institute of Cheese Making at the Federal Altai Scientific Center of Agrobiotechnology in Barnaul (Russia) and were taken into account according to a special protocol.

This article examines the possibility of improving and expanding the range of functional breads. A number of laboratory bakings of bread were carried out from the whole-ground wheat flour of various sizes obtained by us; bread made from grade 1 wheat flour, baked in the laboratory of the Muhlenchemie Technology Center of Synar Group LLP (Almaty), was taken as control. The purpose of this work was to study the quality of bread made from whole-ground flour of various grindings. The flour used for baking bread was treated with an inert gas – nitrogen. Nitrogen treatment was used to increase the safety of flour during storage.
Coarsely ground bread was characterized by a lower volume of 1670 cm3 and a low crumb porosity of 43.56%. which is significantly lower than the performance of bread made from medium and fine flour. The results of laboratory baking of bread from medium-ground whole-ground wheat flour, in comparison with other samples, showed better baking properties. Thus, with a crumb porosity of 63.87%, the volumetric yield of bread from medium-ground flour was 2180 cm3; from fineground flour, the volume of baked bread was 15% lower than from medium-ground flour and amounted to 1770 cm3.
In terms of fat content, bread samples differ significantly, more than 2 times higher in comparison with bread made from 1st grade wheat flour. The mass fraction of carbohydrates in samples of bread made from whole-milled flour of various grindings is lower than in bread made from 1st grade wheat flour. Thus, in bread made from whole-ground coarse flour, the amount of carbohydrates was 45.96%; average 45.13%; small 43.37%.

The possibility of using mogar grain for the production of food concentrates based on the traditional national dish "Talkan" is considered. "Talkan" is a national food concentrate that has been used for centuries as a staple food for long-distance trekking by representatives of various cultures. Traditionally, talkan is prepared from various cereals, especially millet, wheat and barley. Adding boiling water and butter makes a hearty porridge, and adding butter and sugar makes a delicious dessert.
The difficulty lies in the careful handling and preparation of the mogar grain. When cooked intensively, the grain can easily overcook, resulting in all the valuable nutrients being leached into the broth. In addition, improperly prepared mogar can burn during further roasting. To determine the optimal parameters of mogar hydrothermal treatment and to create a high-quality food concentrate based on the national dish "Talkan", a complex experiment was conducted using modern methods of experiment planning.
The experiment tested a number of variables including temperature limits and duration of cooking, as well as temperature, duration and intensity of stirring during drying and roasting of mogar. The study showed that the most favourable conditions for mogar grain include cooking at an initial temperature of 15-20 °C for about 60 minutes, gradually reaching 100°C.
The established methods of hydrothermal treatment served as a basis for the development of specialised equipment for the preparation of mogar grain to produce tulkan.

Nowadays, much attention is being paid to a more complete and rational use of all components of milk in the process of its industrial processing. The purpose of this work were to study secondary dairy raw materials (curd whey and cheese whey) and use them for further processing. This paper presents data on the composition of whey: physico-chemical parameters of whey and mineral composition and further prospects for the processing of whey. The demand for whey in the world is growing. This is mainly because whey is used in various industries: food, feed industry, etc. The development of the manufacturing sector in most developing countries generates demand for food ingredients, primarily for the production of functional nutrition. Increased consumption of meat products is a major factor in the development of the feed industry. Whey is often used to produce high-quality balanced feeds. Due to its composition, whey is a promising basis for obtaining functional food products. The results of the physicochemical analyses showed that the composition of the whey (cheese and curd) consists of the primary and most valuable components and also the nutritional value of whey, such a milk, which characterized by harmlessness, high quality, good digestibility, optimal ratio of nutrients, sufficient calorie content, biological also physiological usefulness. In addition, cheese whey contains potassium, which accounts for 16,70%, calcium – 14,14%, and main macronutrients of the curd whey are calcium – 26,08%, and phosphorus 18,40%. Based on the results, it can be concluded that this determines the expediency of using whey in the production of functional foods.

This article presents the results of research on the dispersion properties of oilseed cakes after oil extraction for further use in the bakery, confectionery, and pasta industries. Soybean, pumpkin, sunflower, peanut, and flax seed cakes were used in the work. Oilseed cakes are a high-protein product and can serve as an alternative gluten-free raw material for the production of flour products. The microstructural characteristics of the oilcake's surface were determined using an electron microscope-micro analyzer JXA-8230 from JEOL at the Scientific Center for Composite Materials LLP, Almaty. Sample images were obtained at an accelerating voltage of 20 kV, an electron beam current of much less than 1 nA, and aperture diaphragms No. 3 and 4. Laser analysis of particles of the applied materials up to nanoparticles was also performed. The smallest particle distribution is in sunflower cake (D10=3.177 um, D50=6.403 um, D90=10.007 um, Dav=6.529 um), the largest is in flax cake (D10=34.127 um, D50=61.243 um, D90=89.052 um, Dav=61.519 um). The research aimed to establish the microstructure and analysis of the particles of oilseed cakes and further influence the phase transformations and technological properties of bakery, confectionery, and pasta products.

Butter production in Kazakhstan is gaining growth, the food market is represented by a diverse range of sweet and creamy butters, butters with fillers, which are produced by oil processing enterprises. This article presents research on the development of sour-cream butter with functional properties, studies have been conducted on the influence of fermented milk crops on oil quality indicators during storage. Standard methods were used in three-fold repetition to conduct the research. Various types of fermented milk starter cultures were studied, and models of butter recipes with starter cultures were compiled. Fermented milk ferments were introduced into the butter layer during thermomechanical processing. The results of the study showed that it is recommended to use the bacterial starter culture of EM Kurungа for the production of butter. The butter quality indicators were studied using this starter culture. The introduction of a starter culture in an amount of 3% allows you to get a product with the best characteristics, the value of the acid number is within the normal range for sour cream butter and allows you to maintain the quality of the product for 60 days. The finished product had positive organoleptic properties, shelf life and can be recommended for functional nutrition.

In the modern world, the culture of a healthy lifestyleacquiresspecial relevance. An integral part of this process is specialized nutrition, therapeutic and prophylactic or dietary consumption of meat products for different categories of people. According to the research of modern scientists, in the next 15-20 years, the consumption of therapeutic and prophylactic, dietary, low-calorie meat products, as well as a decrease in the energy value of food products, will occupy 30% of the food market.
The research results were processed by mathematical analysis and compiled taking into account the nutritional value and organoleptic properties of the finished product, which includes rabbit and veal meat, rabbit liver, egg mellange, skimmed milk, milk thistle powder. The combination of animal products in various proportions makes it possible to bring the composition of the product closer to the composition recommended by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).
This article provides an overview of the main components of the composition for obtaining a low-calorie meat product that meets current and future market demand, rabbit meat and milk thistle powder, known for their hepatoprotective properties, analyzes the usefulness of their composition for human health and suggests the possibility of inclusion in the daily diet. In addition, a laboratory study of the nutritional and energy value of the finished product was conducted, as a result of which a decrease in the caloric content of the new product to 138 kcal was observed.
Keywords: rabbit meat, dietary nutrition, low-calorie meat product, alatykene powder, amino acids, energy value.

This research work is devoted to the problems of using mare's milk in the development of a new variety of lactic acid products for special feeding of people in special working conditions.
This article presents the results of experimental studies carried out on the development of technological parameters and modes, component composition and technological process of production of freeze-dried milk products of high biological value for special nutrition, produced on the basis of Mare's milk using new bio-facilities and plant ingredients. The purpose of the work is to develop and improve the technology of freeze - dried milk drink made on the basis of Mare's milk, intended for special nutrition. The scientific novelty of the project was the study of the quality indicators and technological properties of Mare's milk of the Pavlodar region. The yeast and its concentration, which provide the necessary probiotic properties of the lactic acid drink, are selected. For Special Nutrition, a new method has been developed to enrich the lactic acid product made from Mare's milk with a plant composition that forms the organoleptic properties and type. The component composition and technological process for the production of a fresh freeze-dried milk product of high nutritional and biological value for Special Nutrition has been developed and optimized. In the laboratory conditions of the Department of" Biotechnology", recipes of new types of lactic acid products made of Mare's milk for special nutrition were tested, and saal corsets of finished products were studied.

In the article, in order to expand the range of horse meat sausages, the high values of new products of horse meat sausage as the main consumer products are based on the nutritional and biological values of the protein and extractive substances contained in them. The main tasks of meat products in Kazakhstan are the high quality of products, which are in great demand, including the stable development of sausage assortments.
Use of protein-fat mixture in semi-smoked sausage products.
Semi-smoked sausages are characterized mainly by high fat content, protein content and low moisture content, as well as salt content. In general, smoked sausages are stored for a long time, and the HACCP system is used for the purpose of developing and implementing a quality system. Use as a clean and natural product that is harmless to human health in order to meet the needs of consumers. Increasing the nutritional value of sausage products by using a protein-fat mixture. The absorption of fat into the product is an important factor when enriching semi-smoked sausage products made mainly from horse meat with protein-fat emulsion. It allows to increase the biological value of the finished product, improve its quality with trace elements, physico-chemical and organoleptic indicators, and also helps to expand the range of new products.

The аrticle presents the results of studies оf the influence of nоn-trаditional raw mаterials on products, аs well as the creаtion of flоur confectionery products frоm them. Due to the modern wаy of life, flоur cоnfectionery products are in greаt demаnd аmong all segments of the population, however, the main disadvantages are the increased nutritional value and the lack of dietary fiber, beneficial vitamins and minerals in the chemical composition of these products, including products that the human body needs for normal functioning. Also, flour confectionery products have an attractive appearance, good taste, aroma and are easily absorbed by the body. In this regard, research aimed at developing technology for producing flour confectionery products with increased nutritional value becomes relevant. The purpоse of the study is to develop a technology for the prоduction of flоur cоnfectionery products based оn the use of nоn-traditional plant raw materials to improve the physico-chemical and organoleptic properties of the finished product, as well as to study the influence of non-traditional raw materials on the quality indicators of the finished product. The study shоwed that the use of non-traditional raw materials makes it possible to increase organoleptic and physico-chemical characteristics, and also improves the consumer properties of products, giving them new shades of taste, aroma and color

The article is devoted to the development of a feed granulator. Granular feed is considered as a promising product for animal husbandry due to their high nutritional value. The description of the feed granulator as the basis for the production of pellets from fodder crops is given. One of the key elements of the granulator is a matrix, which is a steel part with many holes through which the nutrient mass is passed under pressure during granulation. The matrices are divided into planar and annular. Granulators by design are also divided into roller, drum, disc, blade, vibrating and rotarycentrifugal. Granulators can also be domestic and industrial, which differ from each other in different overall dimensions and performance. To date, the production of granulators is carried out at some plants in Russia. Based on the message of the President of the Republic of Kazakhstan, it follows that Kazakhstan needs to establish its own production of equipment for processing raw materials of the agro-industrial complex, including feed pellets. In the course of our research, we have developed a feed granulator. The design of the developed granulator will reduce peak loads on the working bodies, increase reliability, and improve the feed mixture supply to the area of operation of the working bodies. The granulator consists of a base (housing), shafts, an unloading blade, a die, a washer, a screw with an internal hexagon, a spring lock washer, a nut, a screw with an internal hexagon, bearings, a lock washer, a prismatic key, a ring, a screw, a roller and a distribution blade. The developed feed granulator has a simple design and compact appearance. Its design will allow the production of granular feed of good quality and optimal consistency.

 The article presents the results of a study of the structural and mechanical properties of semi-hard cheese produced by coagulation of goat's milk with enzyme preparations of plant and animal origin. Data on the structural and mechanical properties of a freshly processed sample of cheese type halloumi and a sample subjected to low-temperature storage were obtained, and the relaxation coefficient characterizing the plastic-elastic properties of the cheese mass was calculated. The structural and mechanical properties of cheese produced using an animal-derived enzyme preparation had better indicators than those produced using a vegetable-derived enzyme preparation. Scientific research was carried out on the basis of Siberian Scientific Research Institute of Cheese Making (Barnaul, Russia). According to study, based on the experimental method, an objective indicator of the consistency of cheese was calculated-the relaxation coefficient, which fully reflects the most important rheological properties. Thus, it was found that the relaxation coefficient of defrosted cheese produced with the help of the SG-50 enzyme had better indicators and amounted to K_relax=93.709 N/s, while for cheese produced with the help of the Renin enzyme, the relaxation coefficient was K_relax=89.91 N/s. The results are of practical significance, as they allow to adjust the technological modes of cheese production and evaluate the influence of various factors on the formation of cheese consistency.

This work aims to identify and study the probiotic potential of lactic acid bacteria isolated from mare's milk. One of the main probiotic properties of the obtained strains is resistance to acidic pH media and bile acid salts, resistance to various types of antibiotics, adhesive ability and high antagonistic activity against pathogenic and opportunistic microorganisms. This article presents the study and isolation of lactic acid bacteria from mare's milk and presents the results of studying the biological properties of isolated strains and their identification. During the study, 98 isolates isolated from mare's milk samples were selected based on the biological properties of the strains. Some probiotic properties were determined using a total of 98 isolates, but the study continued with 41 strains. The most active strains that showed probiotic properties were selected from them, and the DNA model of the strains (deoxyribonucleic acid) was used in the genetic molecular diagnosis of microorganisms. When replicating the 16s gDNA zone, common bacterial primers for lactic acid bacteria were used. Based on 16s ribosomal gDNA analysis and carbohydrate profile, they were identified as Lactobacillus (L.) plantarum, L. Paracasei and L. casei.

Wheat plays an important economic role as one of the main grain crops in the world. Its production and exports have a significant impact on the global economy.
The main part of wheat grain consists of carbohydrates. They are mainly represented by starch (48-63 %). In addition to starch, grains contain 2-7% sugar (mainly in the germ), as well as 2-3 % fiber. The fat content in the embryo and the aleurone layer is 2 %. 1 kg of grain contains an average of 1.2 k units.
The article presents the results of a comprehensive analysis of the grain of winter wheat of the "Dawn" variety. Based on the experimental data obtained, the viability and germination energy of the wheat under study was 84%, which means that this wheat sample is well suited for germination. Analytical dependences of changes in physico-chemical properties during germination are obtained. The results obtained allow us to analyze the changes that occur during the germination of wheat grains in the period from 1 to 48 hours. The data obtained indicate the promising use of wheat grain for further research and production of biologically active raw materials and its use for food purposes.

The nutritional property of milk depends on its chemical composition and a high degree of digestibility (95-98%) of all organic substances. The composition of milk includes more than 200 components that are complex in chemical structure, many of which nature has not repeated in any other products. Milk protein, fat and lactose are the main components that directly affect the taste and technological properties of milk. The actual content of the main components in commercial milk can vary in wide ranges: protein from 2.8 to 3.6%, fat from 2.8 to 6%, lactose from 4.5 to 4.8%. To determine the polymorphism of kappa-casein genes and evaluate economically useful traits in animals with different genotypes of kappa-casein, only 60 cows were selected, including 20 Holstein cows, 20 Alatau cows and 20 black-and-white cows. The polymorphism of kappa-casein genes was evaluated by PCR analysis. For further research, 3 subgroups of cows were formed in each group according to the principle of analogues, the results of genotyping and kappa-casein gene. The first group included cows with the AA kappa-casein genotype, the second – the AB genotype, and the third – the BB genotype.

Biotechnological methods for processing raw materials in the meat industry are associated with the creation of advanced technologies. Domestic and world experience indicate the advisability of using enzymes in the meat industry to accelerate the maturation processes and increase the quality of semi-finished products. In order to intensify technological processes, increase the nutritional and biological value of finished products, enzyme preparations are used in the process of processing low-grade meat raw materials. Currently, herbal enzyme preparations phytosin, papain, bromelain, etc. are widely used. Processing meat with enzymes improves the consistency of meat, softens the structure of rough and strong muscle fibers and connective tissue; helps to increase the degree of digestibility of the product; improves taste, smell and color and accelerates the ripening process of meat [1].
Enzymes are participants in both traditional and new technological processes used in food production. The muscles of farm animals are characterized by low concentrations of intracellular enzymes. Some anatomical parts of the carcass are characterized by a high content of connective tissue. This determines the toughness of such meat and its slow maturation. Beef under normal conditions matures after 10-14 days of aging at a temperature of 2-4°C. After treatment with enzymes, the meat matures in 1-2 days. The main purpose of aging beef is to break down the muscle fiber structure and enhance the natural flavor of the meat [2].
Processing low-grade meat with plant enzymes will make it possible to use parts of the carcass that are full in composition, but have naturally increased rigidity: meat from the hind legs, shoulder blades, and brisket. Processing meat with a plant enzyme preparation leads to significant destructive changes that provide an effective softening effect, and is consistent with the obtained assessments of physicochemical and functional technological properties [3].
The use of enzyme preparations has a positive effect on the tenderness, juiciness, nutritional value of raw materials, the formation of the required level of water-binding and water-holding capacity, and improves organoleptic characteristics due to the targeted effect of plant enzymes and enzymatic preparations on the components of muscle tissue [4].

Currently, one of the global problems of world health is the widespread occurrence of chronic non-communicable diseases caused by individual psychological and social correlates of nutrition, as well as insufficient physical activity. One of the ways to solve this problem is to conduct an effective policy of rationalizing the population's nutrition by introducing new specialized food products for dietary and preventive nutrition into the diet. In this regard, it is relevant to develop new healthy food products from the range of confectionery products enriched with various natural biologically active compounds that have pronounced restorative and immunomodulatory properties, using modern biotechnological approaches. The purpose of this research was to study the technological features of the enrichment of chocolate products with sulfated polysaccharide – fucoidan, isolated from brown algae. The article presents data on the use of mare's milk powder and fucoidan in the design of chocolate products with desired properties. In the course of the study, the optimal doses of adding fucoidan powder to the composition of chocolate were studied, and the organoleptic and physicochemical properties of the developed products were evaluated. The applied doses of fucoidan powder were studied at concentrations of 0.001%, 0.005%, 0.01% and 0.05%. The results of the assessment of organoleptic and physico-chemical parameters of laboratory batches of chocolate products showed that the optimal dose of fucoidan powder, as a functional component, is a concentration of 0.01 g per 100 g of the product. Based on the results of the study, the composition and technology for the production of specialized chocolate products was developed.

Impulse Graphite Reactor (IGR) is a unique nuclear installation namely research reactor with the core consisting of uranium-graphite fuel elements with 90% enrichment by U²³⁵. Possible immobilization of the first core taken from the reactor in 1967 is studied here as part of the IGR reactor conversion to low-enriched uranium fuel. Irradiated fuel is related to the category of mediumactive waste according to the content of beta-emitters. Expected value of highly-enriched uranium fuel (HEU) burnup rate was less than 1 % mass. The experts from the Institute of Atomic Energy (IAE) proposed the way how to immobilize irradiated IGR reactor fuel into the cement matrix. First, the fuel is suggested to dilute with depleted uranium in order to lower the enrichment up to the <20 mass. % by U²³⁵. The properties of the matrix should meet the engineering criteria ruled by international and national standards. So, according to aforesaid, The IAE team is facing an actual problem of selection the matrix and understanding its characteristics.
The work was aimed at selection of composition of cement mortar for making robust matrix to immobilize irradiated IGR reactor fuel.
The paper describes techniques and results of the time identification (start) of solidification, gradual volume change, water separation, velocity and uniform cement mortar.

The results of studies of the physical and mechanical properties of nitride and carbide multilayer systems based on ((TiZrNbTa)N, depending on the methods of deposition and heat treatment are analyzed and summarized. The coatings were deposited by magnetron sputtering. Studies of the original and processed alloy samples were carried out in a regional engineering laboratory. When extremely high doses of N⁺ ions (10¹⁸ cm^-2) are introduced into nanostructured coatings (TiZrNbTa)N, a multilayer structure is formed, consisting of amorphous, nanocrystalline (dispersed) and nanostructured layers.The hardness of the coatings decreases to 12 GPa in the near-surface region, and then increases with depth, reaching a maximum of 23 GPa at great depths ≥ 200 nm.

Sputtering a small layer of the coating surface, leading to the elimination of the droplet fraction formed during cathode erosion during vacuum-arc sputtering, is the reason for the decrease in the microhardness of the implanted samples.

The Institute of Atomic Energy of the National Nuclear Center of the Republic of Kazakhstan conducts a large number of studies to justify the safety of designed reactors and already operating reactors. Experiments are carried out both at in-pile and out-of-pile research installations. To implement these studies, there is a need to transport nuclear materials to the place where they are performed. Thus, it is necessary to justify the safety of nuclear material transportation. This paper presents neutronic calculations of the effective neutron multiplication factor to justify the safety of nuclear material transportation in accordance with the legislation of the Republic of Kazakhstan. The calculations used the most commonly transported type of nuclear materials – uranium dioxide (UO₂) fuel pellets of various enrichments. Transportation was conducted using a transport packaging set IP-1, in accordance with the rules for the transportation of nuclear materials. Both normal and emergency conditions for the transportation of nuclear materials were modeled, taking into account the possibility of water leaking into the packaging and water getting into canisters with uranium dioxide fuel pellets. To determine the effective neutron multiplication factor (k_eff) of the transport and packaging set, the Monte Carlo calculation method was used in the MCNP5 program, with the ENDF/B-VII nuclear data library.

In this study, the energy efficiency indicator was studied, which provides an opportunity to track changes in the energy efficiency of the technological process. This allows you to observe how energy efficiency increases affect the energy characteristics of equipment. Such an analysis allows the CHP to optimize its energy resources and reduce the negative impact on the environment.
When calculating these indicators, both the worst and the best deviation from the baseline values were taken into account. The actual data obtained during the reporting period were used for comparative analysis. These indicators of energy efficiency represent the ratio of energy costs to the volume of products produced or the output of the technological process, as well as the costs of household needs, for a certain period of time, for example, during a month.
The practical significance of the analysis of the energy efficiency of the CHP operation lies in the possibility of developing measures to increase the level of efficiency at this enterprise. This will allow us to determine how energy efficiency will change after the energy-saving event and how effective these measures will be.
Using methods of increasing energy efficiency, it is possible to reduce energy consumption and reduce economic costs in production, while ensuring the reliability of energy supply and maintaining the high quality of products and services.

The review describes the known and most common modifications to various polymers in surgical applications. A short history of the plastics used as sliding materials in endoprostheses is presented. The unsuccessful attempts of using materials in joint alloplastic, such as PMMA, POM, PTFE and PEEK, as well as their modifications, were analyzed. Many polymers with excellent sliding properties cannot be used in joint arthroplasty due to allergic, toxicological reactions or technological problems. Attention was focused on PE-UHMW polyethylene, and also its modifications that increase its wear resistance and mechanical strength. The paper summarizes the wear rates of polyethylene subjected to various types of modification, such as plastic working, crosslinking, or carbon fiber reinforcement. The latest trends for improving polyethylene are also described. Modification of polymers in joint arthroplasty. A significant advance would be to obtain PEEK that is suitable for use in arthroplasty without negative consequences. An important direction of development in the area of sliding biomaterials may also concern materials obtained by incremental methods (3D printing).

As a rule, water is used as the working fluid of thermal power equipment, which undergoes a series of phase transformations in steam cycles. Water is useful for its properties and as a result gained such wide popularity. It is important to consider that water is the most accessible, widespread and environmentally friendly substance on Earth. Water has low viscosity, high density, good heat transfer coefficient, low cost, and water does not require disposal. In addition to these properties, water also has a high heat capacity, which makes it an efficient heat transfer medium. This means that it is able to absorb and transfer large amounts of heat without a significant change in temperature. This is especially important in heat transfer systems where heat transfer efficiency plays a key role. It worth noting that water is responsive to temperature regulating. Natural water also has disadvantages, such as the possibility of corrosion processes with the formation of metal oxides (rust) and thus destruction of equipment surfaces, limescale formation on heating surfaces when heated to temperatures above 80 degrees Celsius. Therefore, it is necessary to carry out appropriate physical and chemical treatment of water to ensure all the requirements that applied to the water coolant. Certain quality indicators, processing methods and schemes, as well as equipment protection methods have been established for water. The article presents data on determining the dependence of a number of indicators of water quality taken from the water of the Irtysh River for use at Semey CHPP-1.

The article addresses challenges related to enhancing the performance characteristics of power plant components. Research conducted by different authors demonstrates that when aiming to enhance the operational qualities of these parts, detonation spraying yields superior outcomes owing to its low porosity, high strength, and strong adhesion of the coatings produced. Also benefits of employing Ni-Cr-Al-based coatings as high oxidation resistant coating. The study involves the acquisition of Ni-Cr-Al-based gradient structured coatings using detonation spraying techniques. Investigated their phase composition and microstructures. By modifying the technological parameters during spraying, we achieved control over the properties of the resulting gradient coatings. Analysis of the elemental composition via the EDS method revealed that the Ni–Cr–Al gradient coatings possess a structured gradient, wherein the aluminum concentration progressively rises from the substrate towards the surface of the coating. The Ni–Cr–Al gradient coating thereby obtained the presence of phases NiCr with a surface of NiAl that has a high hardness and wear resistance.

The limitation on the content of aromatic hydrocarbons and sulfur is associated with environmental requirements according to Euro-5 standards. Upon combustion, these substances release highly toxic compounds into the atmosphere, adversely affecting human health and the surrounding environment. Additionally, a high concentration of aromatic hydrocarbons in diesel fuel significantly degrades its quality, leading to soot formation and reducing its cetane number. According to Euro-5 standards, the content of polycyclic aromatic hydrocarbons and sulfur compounds should not exceed 8% and 10 mg/kg, respectively. To address the challenge of producing high-quality diesel fuels, the hydrotreatment process is employed in the presence of heterogeneous catalysts.
The article presents the synthesis of mesoporous aluminosilicates and bifunctional catalysts based on them to study the activity of the hydrotreatment process for a model mixture. The obtained samples were investigated using various physico-chemical methods such as SEM, low-temperature nitrogen adsorption/desorption, XRD, and FT-IR. It was established that the Ni/MAS-H-bentonite and Mo/MAS-H-bentonite catalysts exhibit high activity and selectivity in the hydrotreatment process under optimal conditions (240°C, 3 MPa, and 0.5 h^-1).

This article presents the results of qualitative and quantitative analysis of whole and germinated (damaged) seeds of wheat variety «Kanadskaya». An extract was obtained from germinated (damaged) wheat grain by supercritical fluid CO2-extraction. According to the results of phytochemical analysis, carbohydrates, amino acids, flavonoids, and fatty acids were detected in the composition of CO2-extract. Using gas chromatography method, the extract was found to contain 14 fatty acids, most of which were methyl myristate (42,57%), methyl decanoate (25,85%), methyl ester of cis-10-pentadecenoic acid (16,80%) and methyl palmitate (7,35%). No significant difference was observed in the extract obtained from the damaged variety of wheat «Kanadskaya» in comparison with CO2-extract obtained from pure whole grain of wheat «Uralosibirskaya 2». Only the amount of methyl laurate was 4 times less, methyl stearate – 12 times less, methyl ester of cis-10-heptadecenoic acid – 3 times less. On the contrary, in the CO2-extract obtained from damaged wheat, the amount of methyldecanoate was higher by 4,48% and methyl ester of cis-10-pentadecenoic acid by 14,52%. In addition, methylundecanoate, methyl palmitate and methyl behenate of saturated fatty acids were found in this extract, which were not present in the CO2-extract obtained from pure whole wheat grain «Uralosibirskaya 2». It should also be noted that representatives of unsaturated fatty acids were detected in the CO2-extract obtained from the damaged variety of wheat «Kanadskaya». In total, their share amounted to 19,7%. According to the results of capillary electrophoresis, the proportion of vitamin B1 from B vitamins was higher and amounted to 0,13±0,03 mg/100 g; however, compared to the normal amount, this figure was 3 times lower. The proportion of amino acids was also very low, with phenylalanine content being slightly more dominant at 0,098%. Vitamin E content (0,72 mg/100 g) was determined by high-performance liquid chromatography, while vitamin A was absent in the extract.

The article describes the results of research on production of modified types of sorbents based on waste food plants and the possibility of drinking water purification from Ca²⁺ and Mg²⁺ ions. Sunflower and buckwheat wastes widely spread in the East Kazakhstan region were selected for production of modified sorbent. Structural features of sunflower and buckwheat shells were studied. It was found that samples of the initial form of buckwheat and sunflower, washed with distilled water, consist of very dense and small micropores. It was found that the surface of the sorbents particles is changed by washing with alcohol solution, with pores and hillocks appearing on the surface of sunflower husk particles. In acid-base-treated sorbents, an increase in the number of macropores and a change in the general morphological structure are observed. As a result of defining the sorption capacity of sorbents produced by acid-alkaline activation, it is on average 0.06 mg/g in iodine and 1.3 mg/g in methylene blue higher than that of medical activated carbon. The results of materials sorption capacity study produced from sunflower husk, sequentially treated with 8.2% hydrochloric acid solution and 16,5% sodium hydroxide solution, indicated effect respect to Ca²⁺ and Mg²⁺ ions showed a high purification effect of 98.7% and 95.8%, respectively. The above-mentioned modified sorbent is proposed as a sorption material in the production of filters for drinking water purification.

In this article it was demonstrated that potassium ethyl carbonate can be successfully utilized within the phenol and its derivatives carboxylation. The optimal reaction conditions for m-cresol were determined: substrate to potassium ethyl carbonate ratio 2:1, temperature 180°C, pressure 10 atmospheres and reaction time 6 hours. Importantly, the carboxylation of m-cresol is selective and resulted in the obtaining of 4-methyl-2-hydroxybenzoic acid in 90% yield.
To study the impact of the nature and location of substituents in the phenyl ring on the yield of the desired products, carboxylation reactions of various phenol derivatives were carried out with the use of potassium ethyl carbonate. As a result of the investigation, the optimal carboxylation reaction parameters for each of the phenol derivatives were determined.
This study may have practical applications in the development of laboratory and manufacturing approaches for the synthesizing of valuable hydroxybenzoic acids and their derivatives. It was discovered that carboxylation of phenol derivatives by potassium ethyl carbonate occurs via electrophilic substitution of the aromatic ring. The most active in this reaction are p-cresol (84%), mcresol (90%), o-cresol (80%) and resorcinol (73%). It was observed that p-chlorophenol (18%), pbromophenol (48%) and p-fluorophenol (58%) showed less pronounced activity.

In this research paper, the role of zinc as a highly toxic element in the soil–plant system and the degree of influence on the enzymatic activity of dehydrogenase in serozem were studied. Experimental work was carried out using the box method, and various concentrations of zinc were introduced into the soil artificially. Research has established that soil contamination with zinc in the amount of 0,5; 2,5; 5,0 MPC acts as an inhibitor of redox reactions characterizing soil fertility and biological activity. As a result of the conducted model experiments, it was found that soil contamination with zinc reduces the enzymatic activity of dehydrogenase. Zinc binds to the sulfhydryl groups of the dehydrogenase molecule, thereby disrupting its enzymatic properties. There is a tendency to decrease the activity of dehydrogenase with an increase in the zinc content in the soil. At 0,5; 2,5; 5,0 MPC of zinc in the soil, the indicators of dehydrogenase activity decrease by 77.6-93.0% compared with the control experiment. In all samples, it was found that the introduction of vermicompost into the soil slightly increases the dehydrogenase activity compared to the control experiment, despite the addition of zinc in various concentrations. This can be explained by an increase in the number of microorganisms that contribute to the synthesis of enzymes when adding vermicompost to the soil. Vermicompost not only increases the activity of enzymes in the soil, but also increases soil fertility.

In this study, the antioxidant properties of extracts, the total content of phenols and flavonoids were studied from some essential oil medicinal plants growing on the territory of East Kazakhstan region, in particular yarrow (Latin Achillea) and wormwood (Latin Artemisia). Three solvents, distilled water, acetone and ethanol were used in the research work. The antioxidant activity of the extracts was determined by dpph, ABTS, β-carotene/linoleic acid and phenolic, flavonoid compounds. The results related to the applied methods and solvents (polar, apolar) were obtained. For example, the ABTS cationic radical removal method showed that the highest antioxidant activity in both plant types was demonstrated by the same acetone solvent (Achillea 344.11 and 0.06 mg/ml, Artemisia 198.26 and 0.07 mg/ml). DPPH showed the strongest effect of radical removal in distilled aqueous solvent (Achillea 245.82±1.59 mg/ml, Artemisia 300.53±1.18 mg/ml) in both species using the method of determining the activity of free radical removal. In addition, when studying total phenol, flavonoid compounds, the total amount of phenols in various solvent extracts obtained from Achillea ranged from 0.13 mg/ml from 59.71 to 0.13 mg/ml from 96.16 to 0.21 mg/ml, and the amount of flavonoids ranged from 0.11 mg/ml from 38.22 to 86.65 from 1.17 mg/ml. While the phenol content in Artemisia extracts ranged from 40.75 mg/ml to 113.56 mg/ml to 0.91 mg/ml, the flavanoid content ranged from 22.74 mg/ml to 74.94 mg/ml to 1.97 mg/ml.