This article presents a study of algorithms using machine vision to control a robot manipulator. With the increasing number of robots used in industry and other industries, the need for reliable and accurate control algorithms has increased. Thus, the relevance of the topic increases, and research in this area can significantly improve the efficiency and safety of robotic systems. The purpose of this article is a comprehensive study of various control algorithms, as well as the integration of machine vision into control systems. 

Robot manipulator control algorithms are a set of mathematical procedures and methods that allow robots to perform certain movements and tasks with the necessary efficiency and accuracy. To do this, the robot receives important data about the world around it using machine vision. The article considers three main types of algorithms: inverse kinematics, PID controllers and machine learning algorithms. Reverse kinematics determines the angles of rotation of the robot joints, which are necessary to achieve a given position and orientation of the working tool. The PID controller controls the movements of the robot's joints. By controlling the speed and force, it corrects errors between the actual and the set position. Using machine learning methods allows you to learn new tasks and adapt your behavior to changing conditions. 

Within the framework of this study, the theoretical aspects of algorithms and machine vision will be considered. The research was carried out on the Optima 2 manipulator manufactured by ZARNITZA.

This paper presents the results of practical vulnerability analysis of Wi-Fi (WEP, WPA, WPA2, WPA3) and LTE wireless networks in the context of designing a secure smartphone. The study was conducted using a set of tools, including Aircrack-ng, Wireshark, YateBTS and software-defined radio BladeRF 2.0, which allowed to study in detail the attack mechanisms and resistance of modern protocols to various types of threats.

The experimental part included the development of stands and automated scripts for penetration testing. The analysis showed that the WEP protocol has critical vulnerabilities and can be compromised in just 4 seconds. WPA2 was susceptible to attacks related to authentication packet interception, making man-in-themiddle (MITM) attacks possible. Despite the improvements, WPA3 also shows vulnerability to side-channel attacks such as Dragonblood attacks. LTE, on the other hand, is vulnerable to International Mobile Subscriber Identity (IMSI Catching) and 3G/2G downgrade attacks, allowing attackers to conduct denial of service attacks and intercept traffic.

The results underscore the need to abandon outdated standards, improve WPA3 authentication mechanisms and enhance LTE signalling protocols. This paper contributes to improving the security of wireless communications and the design of secure mobile devices.

Sequence recognition is a critical task across numerous disciplines. While traditional methods utilizing Finite State Machines (FSMs) offer a structured data representation and high interpretability, their flexibility is limited. Contemporary Machine Learning (ML) algorithms exhibit high accuracy but demand substantial computational resources. Combining these paradigms can enhance the effectiveness of complex sequence recognition. This study explores the integration of FSMs with ML techniques to address sequence analysis problems. Three distinct applications are examined: text classification (spam detection), recognition of genetic sequences related to Alzheimer's disease, and image-based gesture identification. 

For each, hybrid models were developed and tested, combining Deterministic Finite Automata (DFA), Non-deterministic Finite Automata (NFA), and ML algorithms such as Random Forest, Gradient Boosting, and Multilayer Perceptrons (MLP). Experimental results indicate that these hybrid models achieve performance comparable to traditional ML methods, and in some instances, yield more accurate predictions. 

In spam classification, neural network models demonstrated the best results, with FSM-neural network combinations providing similar effectiveness. 

For genetic sequence analysis, gradient boosting-based models exhibited the highest accuracy, with the inclusion of FSMs maintaining performance while enhancing interpretability. 

In gesture recognition, neural network approaches proved most effective, but integrating FSMs with ensemble methods achieved a high level of predictive capability, surpassing conventional ML models. 

In conclusion, the integration of FSMs and ML presents a promising avenue in sequence analysis. Future research could focus on optimizing model architectures and applying them to other domains requiring high-precision recognition of intricate structures. 

There are no universal algorithms for solving problems of recognizing moving objects by video surveillance systems. However, for different systems and in the case of different situations, only some specific algorithm is optimal, allowing for object recognition. This article analyzes the stability of intelligent algorithms that affect the quality of speech recognition and considers an integrated approach that integrates object detection, classification of people, and recognition of gender differences. The accumulated experience in the field of pattern recognition has allowed us to achieve high results in the creation of various devices and systems in medicine, in the industrial sector, in information processing systems and video surveillance. However, computer vision technologies and optical recognition of dynamic objects continue to be an extremely difficult part of scientific research due to the variety of video cameras and devices. As well as a wide range of applications, primarily for security purposes in crowded places, disorder detection, etc. This study presents the main tasks for developing a software system using computer vision and deep learning algorithms to identify and classify people in video streams, determine their number and determine their gender.

Recommendation systems play a key role in the digital environment, providing personalized recommendations in online stores, streaming services, social networks, and educational platforms. This paper presents a comprehensive review of recommendation system models, including content and collaborative filtering, hybrid approaches, and state-of-the-art algorithms based on deep learning, reinforcement learning, and graph neural networks. The advantages and disadvantages of different methods, their accuracy, performance, scalability and adaptability to new data are analyzed. The main challenges such as the cold-start problem, data sparsity, bias of algorithms, the need for explainability of recommendations and privacy assurance are reviewed. Special attention is paid to the prospects of implementing recommendation systems in educational platforms. The importance of using hybrid and intelligent systems to effectively analyze user data and build recommendations tailored to individual needs is emphasized. The conclusion is drawn about further development of recommendation systems, which will be associated with the integration of the latest artificial intelligence technologies, optimization of computational resources and expansion of their application area in various digital ecosystems. The work can be useful for researchers, developers and practitioners working in the field of artificial intelligence and educational technologies.

The integration of online and digital technologies into learning processes has significantly transformed the pedagogical landscape, making education more accessible and flexible. These technologies help overcome traditional limitations related to time and space, enabling students and educators to engage in learning activities from virtually anywhere. As technology continues to advance and the demand for digital education grows, innovative educational platforms are emerging worldwide to enhance the learning experience.

One such platform is BilimLand, which actively incorporates modern teaching methods and digital tools to improve the quality of education. BilimLand offers a wide range of interactive resources, multimedia lessons, and adaptive learning technologies, making it a valuable tool for both students and teachers. By integrating gamification elements and personalized learning pathways, the platform aims to create an engaging and effective educational environment.

This article presents an analytical review of digital resources designed to enhance the accessibility and flexibility of education. Additionally, it provides a comparative analysis of BilimLand in relation to leading global online learning platforms, examining its strengths, weaknesses, and unique features. The study aims to assess how BilimLand contributes to the evolving digital education ecosystem and its potential to compete with international e-learning solutions.

The purpose of the work is to analyse various methods of calculation of the durability of the roller life of belt conveyor rollers and to select the best methodology for determining the real life of the roller. The calculated life of the roller is often very different from the real life, so determining the real life of the roller is an important task. The calculation of the roller is carried out on the most frequently failing unit in the product – bearing unit. The calculation of bearing unit durability according to ISO 281:1990 and the methodology proposed by bearing manufacturer SKF has been analysed. The conducted analysis of calculation methods and literature in this area showed that modern bearings meet high standards and rarely fail, the main causes of failure are external conditions, such as high humidity, dust, etc. The main causes of failure are external conditions. I.e. it is desirable to use calculation methods that take into account the protection of the bearing unit. It is known that monotonous, uniform operation of the product without peak critical loads is impossible and this is also reflected in the calculations of modern bearings. The result of the analysis was the calculation of the belt conveyor roller of a new design, which implies an increase in the service life of the product. 

The area of application of the results obtained by the authors is the improvement of the methodology for determining the life of bearings and determining the service life of belt conveyor rollers working in difficult operating conditions. The results of this work can be used in the study of various belt and roller conveyors to improve the reliability and durability of its components. 

At present, many types of centrifugal equipment are used in various industries. Among them are: continuously working filter screw centrifuges, pulsating, inertial, vibrating sludge unloading and deposition screw centrifuges. 

This is the most efficient equipment used in the food and meat industries and providing high-quality separation of liquid heterogeneous systems. At present, scientific research is carried out only on centrifugal equipment with continuous wider operation. At the same time, it studies the technological and dynamic aspects of the centrifugation process. This research work is considered insufficient.This is especially true for the meat industry, where the processes of cetrifugation of liquid systems are not well understood. 

This is because meat products are a complex colloidal-dispersed system consisting of dense moisture and dry residues with great adsorption capacity. 

The qualitative and quantitative characteristics of centrifugation have not been fully studied. Along with the design features of the equipment, sufficient attention was not paid to the technological features of production. In research papers, geometric measurements are considered in a generalized form and are obtained on the basis of average patterns. This cannot provide a detailed description of the current process. These facts indicate that the process of separating liquid heterogeneous systems in Centrifugal equipment still requires a lot of research. 

Microarc oxidation is one of the promising methods for processing titanium and its alloys, used to improve the performance characteristics of parts used in mechanical engineering. This method allows creating durable oxide coatings on the titanium surface, which significantly improve the tribological, mechanical and corrosion properties of the material. In this study, titanium samples subjected to MAO in various electrolytes were studied. The results demonstrate a significant increase in wear resistance, microhardness and corrosion resistance of the coatings compared to untreated samples. For example, after processing by the MAO method, the microhardness indicators increased almost twofold, and wear resistance increased several times, which confirms the high efficiency of this technology for increasing the service life of parts operating in severe operating conditions. In addition, the coating obtained by the MAO method improves the anti-corrosion properties of the material, which makes it suitable for use in aggressive environments. The use of MAO in mechanical engineering not only increases the reliability of equipment, but also reduces the cost of its maintenance and repair. This method can also be adapted for wide application in various industries, such as aviation and automotive. In conclusion, it can be noted that microarc oxidation is an effective technology for improving the performance characteristics of titanium parts, and its further development will contribute to the creation of new durable and wear-resistant materials for mechanical engineering. 

The grinding process plays a crucial role in various industries, including mining, cement, chemical, and food production. Despite technological advancements, existing milling technologies often face challenges related to energy consumption, component wear, and process control complexity. This study explores innovative approaches to improve mill designs, focusing on vibratory and ball mills with novel structural enhancements.

A patent-based review was conducted to analyze different technical solutions aimed at optimizing grinding efficiency. A key innovation discussed is the introduction of an inclined-angle grinding chamber, which facilitates complex motion of grinding bodies, increasing impact directions on material particles. Additionally, vibratory mills with independent unbalanced drives were examined for their ability to enhance grinding chamber oscillations and increase productivity. However, these designs do not ensure counter-motion of grinding bodies, which is critical for maximizing impact energy.

To address this gap, a new mill design is proposed, featuring a V-shaped grinding chamber combined with a vibration drive to induce counter-collision of grinding balls. This configuration significantly enhances impact energy and grinding efficiency. The proposed solution integrates all effective grinding principles, offering a novel approach to achieving superior material processing performance. Further experimental validation is recommended to confirm its advantages over existing designs.

Disk forensics is an essential area of information security aimed at examining digital storage devices to identify, recover, and analyze data relevant to investigations. This study focuses on the functionality and performance of modern tools for disk forensics analysis, with a primary emphasis on comparing the capabilities of programs such as EnCase and FTK Imager used in this field.

The research includes an overview of existing methods and technologies underlying forensic tools, including the search for deleted files, recovery of file systems, metadata analysis, and detection of artifacts indicating traces of user activity. In addition to functional capabilities, the study evaluates the performance of the software, including data processing speed, the range of supported file formats, and the efficiency of handling large volumes of information.

Special attention is paid to quality assessment criteria for the tools, such as data recovery accuracy, user interface, and support for task automation.

The results of the study may be valuable for professionals in cybersecurity, forensic investigation, and IT administration, as well as for students and researchers studying digital forensics. The work aims to enhance understanding of the capabilities and limitations of modern disk analysis tools, facilitating the selection of optimal solutions for specific tasks.

The aim of the work is to develop a temperature measurement system using DS18B20 and prepare for further study of the drying process of kurt, checking the operability of the connection to the Arduino Nano controller. Nine sensors of this system will allow in the future to conduct an experiment and collect information about the temperature inside the kurt in real time during the drying process, which will confirm the reliability of the sensor unit and the drying unit for kurt as a whole. Installation of the sensor and controller was successful, which confirms the first results of idle measurement and monitoring of all temperature sensors using the Terminal 1,9b program. The temperature range of the sensors is calculated from -55°C to + 125°C, which makes it suitable for operation in a wide range of industrial conditions. The results of the study have practical value for subsequent experiments on drying kurt and other food products, as well as for monitoring the process of food products in real time. This installation method can be applied to other food equipment. They can contribute to the optimization of the drying process by monitoring the drying process, which is an important factor for the efficiency of control and improving the quality of the product. 

Currently, many breweries experience difficulties in storing brewer's production yeast until the next fermentation cycle begins, since it is not always possible to maintain the appropriate parameters, which leads to a decrease in the microbiological characteristics of the strains. Therefore, microbiologists use many methods to create optimal conditions for improving these indicators. This work explores the possibility of using natural zeolite-containing tuffs from deposits in East Kazakhstan and the Almaty region in order to prevent negative changes in the physiological and biochemical properties of seed yeast at the stage of storage in yeast. The object of study is bottom-fermenting production yeast of races 11 and 44. The yeast was cultivated in wash water, young beer or 11% beer wort (1:1), zeolite was added in an amount of 1-4% of the suspension volume and stored for 3 days at a temperature of 3-4°C. It has been established that the addition of minerals to the yeast cultivation medium increases the content in the biomass relative to the initial value of budding cells by 1,2-2,5 times, cells with glycogen – from 9 to 85%, and reduces the ability to flocculate. The effect of minerals is more effective on yeast of the sixth and eighth generations than on the young population (fourth generation). The effectiveness of the influence depends on the composition of the cultivation medium, the duration of biomass storage, and the dose of zeolite. More significant changes in the studied parameters are observed when using the Taizhuzgen and Shankanai minerals, apparently this is due to the peculiarities of the chemical composition and structure of the minerals. The results obtained indicate the advisability of using natural zeolites at the storage stage before the fermentation process of seed crops as a preventive measure of negative changes in the physiological and biological activity of yeast.

This paper addresses the development of starch-based biodegradable food packaging. It examines the mechanical and barrier properties of the packaging, its biodegradability, and the effects of various plasticizers and additives. The prospects for their use in the food industry and ecological advantages are discussed. Starch-based biodegradable packaging is an important step in environmental protection. Many traditional plastic packaging materials do not decompose in nature for hundreds of years, causing environmental harm. To solve this problem, scientists and engineers are developing biodegradable packaging using natural materials such as starch. Starch-based packaging, derived from plant products such as potato or corn starch, is an environmentally safe alternative to plastic. These packaging materials require less time to decompose and do not harm the environment. Such packaging is already widely used in the food industry because it offers an ecological and effective alternative. Moreover, starch-based packaging is biodegradable and returns to nature through the composting process. The main advantage of this technology is that it uses renewable resources, reduces waste, and lowers ecological impact. In the future, biodegradable packaging may completely replace traditional plastic packaging in the market.

The article studies organoleptic and physicochemical properties of Zaanen goat milk in different lactation periods: summer, fall and spring. Based on the analysis of three samples, key milk parameters such as fat content, protein and lactose content, and acidity were determined. The results showed that during the summer period, milk fat content was the lowest (4,2%), while it reached 5,0% during the spring period. It was also found that protein content remained almost the same in different periods (about 3,8%), while lactose varied from 3,4% in summer to 4,06% in spring.

Particular attention was paid to organoleptic characteristics: milk color varied from pale yellow to yellowish tint, and the specific odor of goat milk increased in the autumn period. This was attributed to the change in feed ration including dry fodder.

The importance of utilizing data on physicochemical properties for further processing of milk and creation of high quality products such as cheeses. In particular, the low lactose content of goat milk makes it more accessible to people with lactose intolerance.

The results obtained can be used to develop new milk processing technologies in the dairy industry of Kazakhstan.

This article examines the role of biodegradable packaging in addressing the issue of extending the shelf life of food products. The ecological and economic advantages of biodegradable packaging, as well as its properties that contribute to preserving product quality, are discussed. A review of scientific studies and literature in the field of biodegradable packaging is conducted. Research by various scientists on biodegradable packaging, their key findings, and recommendations are analyzed. Furthermore, an overview of international practices and standards is provided, and the current state and prospects for the use of biodegradable packaging in Kazakhstan are assessed. Special attention is given to the positive impact of such packaging on the environment, particularly the decomposition rate of waste. Priority is placed on improving the properties of biodegradable packaging based on natural polymers and their efficient use in ensuring the safety of food products such as bakery items. These packages not only reduce harm to nature but also enhance the quality of food products. Currently, such technologies contribute to the development of environmentally friendly production and economic efficiency. Additionally, increasing the production and use of biodegradable packaging is considered an essential part of achieving sustainable development goals.

The paper deals with the effect of corn zein on the rheology of buckwheat flour dough. One of the main aspects of the study of rheological properties is the viscosity, extensibility, elasticity, water absorption capacity of dough, which depends on the concentration of added zein. 

Wheat flour is mainly used in baking because of the important role of the gluten protein fraction in the dough making process. Since buckwheat flour dough lacks gluten, the solution is to mimic the viscoelastic network of gluten. The aim of this study is to systematically investigate the effect of zein addition on the rheological behaviour of buckwheat dough, in order to determine the optimal proportions that can improve the dough characteristics. The addition of zein increases the viscosity in the initial (2625mPa*s) and final stages (1895mPa*s), due to its hydration and interaction with the dough components, improving its structure. However, as the temperature increases, the viscosity of the dough decreases due to the acceleration of molecular processes (starch swelling, denaturation of proteins). The most noticeable decrease occurs between 80°C and 95°C. Dough with zein content of 30%, showed a stretching similar to wheat dough. Increasing zein concentration results in a stiffer and more elastic dough structure, which has increased resistance to deformation. However, an excessively high zein content can lead to an excessively stiff dough, which will negatively affect its technological properties and the quality of the finished product. Therefore, the optimal zein concentration is selected taking into account specific requirements to the rheological characteristics of the dough and the desired properties of the final product.  

The article substantiates the relevance of the application aimed at studying the content of heavy metals in milk and their interaction with enzymes. It should be noted that research is currently underway to study the interaction of enzymes with heavy metals in environmental objects and in a living organism. It is known that certain heavy metals both inhibit the activity of individual enzymes and stimulate their activity. For example, studies have been conducted proving that cadmium stimulates peroxidase activity, but inhibits catalase activity regardless of the concentration of this element in the soil. The main purpose of the study was to study the interaction of heavy metal salts with redox groups of the milk enzyme. When studying the interaction of salts of lead, cadmium, arsenic and mercury with catalase and peroxidase, it was found that the salts of the studied heavy metals have only an inhibitory effect on the enzyme catalase and peroxidase. At the same time, salts of elements such as mercury and cadmium have the greatest inhibitory effect, followed by lead and arsenic. The restoration of milk peroxidase activity was established after the introduction of oatmeal and additional filtration by qualitative reaction. With a lead content of 0.06 mg/l in the milk sample, catalase activity was 4.98 E, and after filtration, its activity increased to 8.3 E. With a cadmium content of 0.20 mg/l in milk, catalase activity before filtration was 3.32 E, after filtration it increased to 5.81 E. With a mercury content of 0.011 mg/l in milk, catalase activity before filtration was 2.49 E, after filtration it increased to 4.15 E. With an arsenic content of 0.11 mg/l in milk, catalase activity was 6.64 E, after filtration it increased to 8.3 E. Currently, research is underway to study the interaction of enzymes with heavy metals in environmental objects, in a living organism, but the issue of research on the interaction of heavy metals with milk enzymes has not been studied. 

The article discusses the application of the developed convective drying unit, designed for the production of kurt, for drying other food products, such as greens, vegetables and fruits. Kurt is a traditional Kazakh fermented milk product that requires special conditions for drying, which creates problems of seasonality in its production. The presented drying unit allows to solve this problem effectively, providing yearround production of chicken. During the experiments, the use of the unit for drying such products as parsley, dill, apples and sweet peppers was tested in order to evaluate its versatility. The results showed that the unit ensures fast and uniform drying, while preserving a significant amount of nutrients and vitamins. Weight loss after drying varied from 23% (parsley) to 60% (apples), which depends on the water content in the product. The device demonstrated high efficiency and reliability, and also opens up new opportunities for expanding the range of products in small and medium enterprises. The use of this unit can contribute to the development of the dried food and vegetable industry in the country, which has a number of advantages, such as simplified transportation and storage. Further research will be aimed at optimizing drying processes for various types of products, improving their quality, and assessing the cost-effectiveness of using drying equipment in small and medium businesses. 

This article provides a rationale for using chicken by-products in the technology of functional meat products. The results of a study on the chemical composition of the raw material are presented. The objects of the study were chicken stomachs and hearts, and head cheese obtained from them. Plant components such as caraway seed powder, basil, onion, carrot, garlic and spices were used as additional ingredients, with quality indicators that meet the requirements of the standard. Cumin is a spice with a Central Asian flavor. Cumin seeds are rich in vitamins and minerals, containing 15.2% beta-carotene, 41.9% thiamine, 18.2% riboflavin,

21.8% pyridoxine, and 22.2% tocopherol. The vitamins in cumin seeds are part of important enzymes for carbohydrate and energy metabolism, providing the body with energy, and also ensuring the metabolism of branched-chain amino acids. It was found that head cheese based on chicken by-products and plant materials can be classified as a functional product. Chicken by-products are a promising raw material for the production of meat products with a high content of amino acids for the synthesis of the body's own collagen. The collagen content in the proteins of chicken hearts and stomachs is 16.5-21.5%. The amount of collagen-forming amino acids (proline + hydroxyproline) in chicken stomachs is 7.73 g / 100 g of proteins, in chicken hearts, respectively, 3.86 g / 100 g of proteins.

Food Safety – One of the Most Important Hygienic Issues.

In the past 15 years, a significant number of foreign food products have entered our consumer market, gradually replacing domestic food products. This shift has brought changes to food production technologies, storage, and distribution conditions. New types of chemicals are being introduced, and their quantities in food are increasing.

Food safety is a crucial achievement for society, as 70% of harmful substances enter our bodies through consumed products. Despite the existence of the "Law on Quality and Safety of Food Products" in Kazakhstan, which provides for state regulation and control over the quality and safety of food products, consumers often discover the actual composition of these products – whether they are harmful to health or not – only through trial and error, in other words, through personal experience.

The main and universal principle in the process of creating a new meat product is to achieve the highest possible level of nutritional value and guaranteed safety of the product.

The research results show that the safety indicators of the semi-finished product made from horse meat with the addition of a protein enricher comply with the safety requirements of the Customs Union Technical Regulations 021/2011.

The scientific article provides a systematic analysis of the relevance of developing yogurt technology using biologically active additives from plant raw materials based on theoretical research. Based on empirical studies, the composition of medicinal plants growing in the East Kazakhstan region has been studied, the composition of medicinal plants with the optimal content of active substances has been selected, the effect of medicinal plant extract on yogurt quality indicators has been studied, and the technology and formulation of functional yogurt have been developed. To conduct the study, standard and generalized methods were used to study the chemical, physico-chemical, microbiological and organoleptic parameters of dairy raw materials, medicinal plants, medicinal plant extract and yogurt. A method for obtaining a thick extract has been developed to obtain a functionally oriented bio-yogurt. For the experimental development of the technology for obtaining a thick extract, the following modes were set-the extraction temperature was 50-55° C, the duration was 5 hours, the ratio of raw materials to extractant was 1:20, 95% ethyl alcohol was selected as the extractant. The technology of introducing a thick extract into the yogurt has been developed. The quality indicators of bioyogurt produced using an extract of medicinal plants have been studied. The optimal dose for the administration of medicinal plant extract is 6%. Bio-yogurt thick extract of medicinal plants should be stored from 4 to 6% for up to 24 hours, including no more than 12 hours at the factory at a temperature of 4-6°C.

This article presents the physicochemical indicators of chicken, duck meat and their by-products. After that, the obtained meat products were minced again. The chemical composition, moisture binding capacity, active acidity (pH) of the environment and the ultimate shear stress (should not be present in minced meat) of the obtained finely minced poultry meat and its processed products were determined by standard methods. During the study, according to the chemical indicator, duck meat showed the highest fat content – 38,6%, and the lowest – liver – 5,31%. As for protein, the by-product of the duck stomach muscles has the highest indicator – 20,1%, and the chicken stomach muscles – the lowest indicator – 1,3%. When determining the active acidity (pH) of the medium, the highest value was found in the muscles of the duck stomach – 6,71, and the lowest value – in duck meat. Based on the results of measuring the pH of the samples, the suitability of fresh meat was shown. The study on the ability of the WBC showed that duck meat with the highest value compared to chicken and duck meat and offal had 76,2%, and duck liver with the lowest value – 17,4%. The highest value for determining the ultimate shear stress of chicken and duck meat is 182,0 kPa, and the lowest value of 154.2 kPa was observed in duck meat. Among chicken by-products, the lowest value was found in the liver – 8,2 kPa.

The rise in environmental awareness and the tightening of regulatory requirements (e.g., UN directives on sustainable development) are driving the transition from traditional plastics to biodegradable alternatives. In the food industry, such materials are particularly in demand for the production of packaging films that must combine functionality, safety, and the ability to degrade in natural conditions. Modern trends in the development of biodegradable packaging focus on creating environmentally safe materials with high functionality and economic efficiency. Of particular interest are blends of polycaprolactone (PCL) and starch, which can combine biodegradability with the necessary mechanical and barrier properties. This study examines the effect of the composition of starch-PCL composites on their mechanical properties and proposes a mathematical model for predicting film strength based on various compositional parameters. Experimental studies included the preparation of granules and films using extrusion and subsequent determination of strength characteristics. The application of mathematical modeling made it possible to identify optimal film compositions that ensure the required balance of strength, flexibility, and biodegradability. The results obtained confirm the feasibility of using PCL and starch blends as an alternative to traditional plastic packaging materials, while the developed model may be useful for further improving biodegradable film production technologies.

The development of functional confectionery products enriched with plant biologically active substances is an important and urgent task for the food industry.

The presented in the article data on the quality and food safety of wild berry raw materials confirm their potential for use in functional products as a source of organic compounds of various types with a variety of physiological effects. According to the information on the possibility of raw material procurement on the territory of Ile-Alatau State National Natural Park, the optimal variant is the use of local fruit and berry raw materials. This will not only expand the raw material base, but also reduce transportation costs, which will lead to a reduction in the cost of production.

The main objective of the study is to assess the quality and safety of fruits, stems and leaves of plants growing in Ile-Alatau State National Natural Park for their further use in the food industry.

The researched local plant raw materials (sea buckthorn, hawthorn, rosehip) according to the quality and safety indicators meet the established regulatory requirements for raw materials. Based on the quality and safety of local plant raw materials allows us to recommend it for use as a raw material for enrichment of confectionery products. The use of berries contributes not only to the increase in the content of BAS, but also allows to minimize or completely eliminate synthetic dyes and flavoring additives from confectionery products.

The basics of a food safety management system and hazard identification are covered in this paper. Critical control points that may impact the end product's safety can be found during the whey mousse production process. The technological method of making whey mousse is examined while keeping the HACCP system's tenets in mind. Whey is crucial for human health since it contains high-quality protein and other beneficial compounds. In this sense, it's critical to maintain all of whey's advantageous qualities when making mousse. The requirements for crucial control points are identified after an analysis of each technological level. Raw material receipt and inspection, whey preparation, raw material processing, component whipping, packing, and storage are the most crucial steps in the production process. A monitoring, control, and corrective action system based on the HACCP / MS ISO 22000:2018 Food Safety Management System standards is suggested in order to prevent adverse causes and dangerous factors.

The article discusses the basic principles of the «sous-vide» technology using innovative equipment, as well as its significance and impact on the meat industry. In this study, beef, lamb, and chicken were used as raw materials. Various thermal processing methods were applied: the traditional method and the «sousvide» technology.

One of the important tasks of modern food industry is to produce food products with sufficient functional indicators, as human health is largely determined by the food consumed daily. During the preparation of meat samples using the afore mentioned methods, research was conducted to analyze the quality, effectiveness, and processing methods of the products.

One way to fully utilize the potential of local raw materials (beef, lamb, and chicken) is the use of innovative equipment. The theoretical basis of the sous-vide method lies in ensuring uniform temperature distribution and contact with liquid inside the product. The sous-vide method involves long-term cooking of foods at very low temperatures (ranging from 50 to 85°C) for an extended period (from 1 to 72 hours). This process preserves the food much better compared to traditional methods, as the limited range of external temperature ensures a stable internal temperature.

The experiment showed that the technological indicators of beef, lamb, and chicken have different characteristics. When using the «sous-vide» technology, the unique characteristics of each meat product were taken into account while preserving its quality and processing.

The quality and taste of meat processed using the "sous-vide" technology remain high, but the ratio of fat, protein, and minerals in different types of meat affects their nutritional value and properties. 

The global issue of plastic pollution necessitates the development of sustainable biodegradable materials. Traditional plastic packaging takes hundreds of years to degrade, accumulating in soil, water bodies, and ecosystems. This study investigates the biodegradation process of food films based on polycaprolactone (PCL) and modified starch, as well as their environmental impact. The degradation rate of these films was analyzed under natural and composting conditions, along with their resistance to microbial exposure. The results demonstrated that biodegradation is directly influenced by starch content: higher concentrations led to faster degradation, making the films more adaptable to natural environmental cycles. In composting environments, decomposition occurred at a significantly accelerated rate compared to natural soil conditions, suggesting their potential for industrial composting. However, a higher PCL content slowed down biodegradation while increasing film stability. Ecotoxicological studies confirmed that the degradation products of these films did not negatively affect soil microbial activity, indicating their environmental safety. These findings highlight the potential of PCL-starch composites as eco-friendly packaging solutions. The study underscores the necessity for further optimization of biodegradable film formulations to enhance their performance in different environmental settings. Implementing these materials in commercial packaging could significantly reduce plastic waste and environmental pollution.

The development of meat semi-finished product recipes, involving the substitution of part of the raw material with plant additives, is a promising approach to solving the problem of increasing the availability of meat products, expanding their range, and enhancing their functional properties. This article discusses the development of meat cutlets enriched with tomato pomace – a by-product of tomato processing – aimed at improving their nutritional and biological value. The study focuses on evaluating the organoleptic, physicochemical, biochemical, and microbiological characteristics of the enriched product. The optimal amount of tomato pomace in the recipe was determined, and its influence on the taste, texture, and aromatic properties of the cutlets was investigated. It was found that the addition of 3% tomato pomace improves the sensory characteristics without negatively affecting the product's structure and flavor. Furthermore, the positive impact of the plant component on the stability of lipids in the product was confirmed. The results obtained can be used to create functional meat semi-finished products with enhanced nutritional value and ecological sustainability. In the meat industry, the demand for healthier and more sustainable products continues to rise. Functional meat products enriched with plant-based bioactive compounds offer a way to improve their nutritional profile while maintaining desirable sensory properties.

The presented results are part of a whole complex of studies conducted over many years, aimed at creating new types of dairy and meat products, enriched with additives from local raw materials of plant origin, for its popularization, which have a beneficial effect on the human body and are intended for people of various age groups and taste preferences. preferences.

This article outlines the prospects for using a composition of herbal supplements made from wild fruits and berries to fortify processed meat and milk products. The possibility of using bird cherry, mountain ash (red), and serviceberry in the optimal ratio for meat and dairy products was studied using the example of sausage, meat pate and curd mass. It is important that the combination of raw materials of animal and plant origin will significantly diversify the range of food products characterized by the naturalness of the components used and a beneficial effect on the development and functioning of the human body.

A technology has been proposed for obtaining monodisperse powder from selected fruits and berries, which allows maximally preserving the beneficial properties of raw materials of plant origin that meet physiological needs. Organoleptic properties were analyzed as the main consumer ones, and physicochemical and bacteriological indicators were determined, indicating that the resulting products comply with the established requirements in current regulatory documents. The developed composition of herbal supplements in different ratios of fruits and berries can provide two large food industries with natural additives, allowing them to produce mass consumer products.

The problem of lack of trace elements and vitamins in the diet is one of the key issues in the field of nutrition in Kazakhstan. The consumption of food products, that do not contain enough nutrients, in particular mineral composition, leads to a lack of macronutrients, which negatively affects the health of the population. In this paper, the effect of fermentation of Vigna radiata seeds on the elemental and mineral composition with the addition of sucrose in concentrations of 1% and 3% was studied. Experimental samples were fermented for 48 hours at temperatures of 10°C and 35°C. The results showed that the maximum potassium content (34.81 mg/g) was achieved in the sample fermented at 35°C and a sucrose concentration of 3%, and the calcium content (3.62 mg/g) was highest at a temperature of 10°C and a sucrose concentration of 1%. It was found that high temperatures and sugar concentrations contribute to an increase in the content of sulfur (up to 2,21 mg / g) and potassium, while low temperatures preserve magnesium and calcium. The study confirms that fermentation parameters significantly affect the bioavailability of minerals. These data are of practical significance for the development of functional food products aimed at increasing the mineral value and meeting the needs for trace elements.

The article presents the results of research and development of technological aspects of production of functional drinks based on whey with rose hip extract. The relevance of this study is due to the need to develop a waste-free technology for processing whey enriched with rose hips and to create new products that help maintain human immunity in modern living conditions. The purpose of the study is to study the technological aspects of production of whey enriched with rose hips. The main objectives: to determine the main technologies necessary for production of whey rich in biologically active substances from rose hips; description  of methods aimed at increasing the content of active substances in the drink; study of physicochemical, microbiological and organoleptic indicators of whey enriched with rose hips. The peculiarity of this drink is that inclusion of these products in the human diet helps prevent various diseases and improve overall health. In addition, the use of whey and rose hips in beverage production opens up new opportunities for the food industry, promotes rational use of resources and expands the range of food products. The study presents methods aimed at increasing the content of active ingredients in the drink. These methods include various technologies for processing whey and methods for enriching it with rose hips. The results of the research can be used in the development of new forms and technologies for the production of effective whey drinks with improved consumer characteristics and high nutritional value. 

The development of new products is a key aspect of the successful operation and development of manufacturing enterprises. In a highly competitive and dynamic market, it is not enough to simply create products that comply with technical regulations or standards. Misunderstanding of the real needs of consumers when introducing innovative products can lead to undesirable consequences for the manufacturer.  Therefore, when designing new products, more and more attention is paid to modern scientific methods. In-depth study of consumer behavior, updating expert assessment methods and improving quality management methods are becoming necessary steps along this path. This article discusses the possibility of improving the quality of kefir using the QFD methodology. The basis of QFD is the use of a series of matrices known as «Quality Houses», which allow consumers to link their quality requirements with product characteristics, as well as with the engineering parameters of components. This, in turn, helps to integrate production operations with product requirements. The QFD methodology contributes to a deeper understanding of consumer expectations in the process of designing and improving products. Building a «Quality House» provides a visual representation of all the relationships, which ultimately allows you to focus on the interests of consumers and take into account the capabilities of the enterprise for their implementation. Thus, the implementation of the QFD methodology represents a strategic step towards improving competitiveness and customer satisfaction.

The «House of quality» was built using the qfd methodology. The mass fraction of fat in terms of quality has a great influence on the quality of the finished product. It has been shown that the manufacturer must pay special attention to suppliers of raw materials and the type of packaging material in order to improve the quality of its products and thus increase its competitiveness.

The use of local plant raw materials, which have great value due to specific combinations of biologically and physiologically active components, has a wide perspective in the production of food products with high consumer properties. The structure of human nutrition includes vitamins, macro- and microelements, fibers, pectins, etc. fruits, which are the main source, should prevail. Fruit – berry beverages are characterized by a high amount of various micronutrients. Therefore, the production of fruit – berry beverage has not lost its relevance. In addition, the combination of microflora and bioactive substances of plant origin significantly expands the range of products. Apples, oranges, and ginger were selected for processing the beverage production technology. The composition of raw materials is rich in vitamin C, B₉, B₁, B₆, A, and minerals such as calcium, potassium, iron, magnesium, zinc, phosphorus and copper. The ratio of selected raw materials is 50:35:15 for apple, orange, and ginger, respectively. According to organoleptic indicators, the beverage is transparent, without sediments and foreign additives. When a beverage is poured into a glass, foam is created by the release of carbon dioxide bubbles. Physico-chemical parameters of the obtained beverage are as follows: dry matter content – 15,28%; titratable acidity -3,1 ± 0,5⁰Т; carbohydrate content – 12%; fat content – 0,11%; amount of alcohol – 3,12%; ash content, 2%;calcium – 21,74%; phosphorus – 22,96; iron – 7,33; zinc – 7,7; copper – 4,19; magnesium – 11,78; sodium – 24,3. The shelf life of the beverage was 60 days.

Pathogenic flora, including salmonella and yeast and mold microorganisms, were not detected.  

This article discusses the issue of improving the recipe for boiled sausage "Lyubitelskaya" with the addition of linseed oil in order to improve the quality and nutritional value of sausage products. In the course of the study, the physico-chemical properties of linseed oil, its effect on the structure, taste and nutritional value of sausage were analyzed. The possibility and justification of the use of linseed oil in the production of sausages is proposed, the characteristics of technological processes and quality indicators of finished products are shown. It has been proven that improving linseed oil by adding a stabilizer to Lyubitelskaya sausage is effective. It was found that the addition of linseed oil in an amount of 15% helps to maintain the organoleptic properties of the product. In addition, its antioxidant properties have been shown to extend the shelf life. In general, the results of the study showed that the use of flaxseed oil as an alternative to animal fat can increase the nutritional value and improve the consumer properties of sausage products. In the course of the study, it was proved that when linseed oil was added to Lyubitelskaya sausage, the fatty acid composition changed, in particular, the content of polyunsaturated fatty acids increased. The use of vegetable components other than meat raw materials made it possible to obtain mixed products that are different in composition, which significantly expands the range of high-quality products. The article covers the issues of developing a technology for obtaining functional food products using meat and vegetable raw materials. The purpose of the study is to present combined food products for therapeutic and prophylactic and functional purposes. Production tests were carried out for the production of the product. Organoleptic quality assessment, physicochemical and microbiological indicators of finished products were carried out according to generally accepted methods. 

Pasta in Kazakhstan is an important element of the diet.  They are included in the list of everyday goods through long-term storage, fast and simple cooking, sufficiently high nutrients and not high costs. Pasta is the basis of many national dishes, such as beshbarmak. The main production of pasta is concentrated in Kostanay, North Kazakhstan regions, Shymkent, West Kazakhstan region and Astana.

Pasta with natural additives can be used to increase the nutritional value and improve some indicators of the product. When using natural additives, it is necessary to carefully calculate the optimal amount for each type of raw material. This allows you to get a product with the necessary useful properties without worsening some other indicators of pasta. The article shows the technology of adding sea cabbage powder in order to improve the quality indicators, value of pasta. Standard research methods were used to conduct the study. 3 experimental formulations containing kelp in the amount of 9 %, 13 %, 16% were developed. According to the results of the study, the best formula was selected . Pasta with a 13% kelp powder content has shown the best consumer properties. The finished product can be recommended as a product that is needed to replenish iodine deficiency.

One of the most important safety indicators of milk and its processed products is acidity, which determines the freshness and shelf life of the products. At the same time, increasing the accuracy and speed of acidity measurement is currently limited by the capabilities of the titrimetric method and pH-metry. In this regard, the task was set to search for alternative measurement methods. A cryoscopic method was tested as such a method - determining the freezing point of a liquid product. Laboratory-prepared curdled milk from normalized cow's milk with a fat content of 2.5% was chosen as the object of study. For four prepared samples of curdled milk, titratable acidity (TA) was measured using an automatic titrator and freezing point (FP) was measured using a cryoscope-milliosmometer during fermentation - from fresh milk to finished curdled milk. The data obtained made it possible to establish a linear relationship between these physical quantities of the form: TA = (- FP - 0.4701) / 0.0023 at R2 = 0.9879. The method enables a reliable express assessment of the acidity of a dairy product: the accuracy of temperature measurement is better than 0.1% (a temperature of 0.5°C is measured with an accuracy of 0.001°C), while the error of pH meters is, as a rule, 1%, and the titrimetric method gives results with a tolerance of ±1°T. The data obtained make it possible to recommend the use of the cryoscopic method in laboratory practice in the dairy industry.

This scientific article discusses the technology for the production of Greek yogurt using skim milk and adding medium-chain triglyceride (MCT) fat. The emphasis is on the analysis of the protein content of the whey obtained after removing excess liquid from the yogurt. The purpose of the study is to determine the amount of whey protein and assess the possibilities of its further use for enriching the finished product. The protein determination process was carried out by the Bradford method using a spectrophotometer, which made it possible to quantitatively analyze the amount of protein in the remaining serum. Bradford's method is based on the interaction of proteins with the kumassi dye Diamond Blue G-250, which binds to proteins and changes the color of the solution, which makes it possible to measure protein concentration by optical density. The results of the study show that whey proteins have a high potential for reuse. Enriching Greek yogurt with these proteins can increase its nutritional value by increasing the protein content. Thus, an innovative approach is proposed to use the by-product of the production of Greek yogurt, which helps to increase the efficiency of the production process and reduce food waste. The results can be useful for dairy industry enterprises engaged in the production of fermented milk products, as well as for scientific research in food technology and nutritiology. The use of this method of analysis and processing of whey proteins contributes to the creation of products of high biological value and reducing production costs. Thus, the proposed technology is a promising direction for further research and implementation in industrial production. 

The article presents the results of the study of determination of specific activity of acetylcholinesterase enzyme. For the immobilisation of enzymes in the development of biosensor test systems for the determination of phosphorus-organic pesticides in environmental objects the researchers used mainly enzymes from the class of hydrolases, namely, acetylcholinesterase or butyrylcholinesterase, as a biocatalyst. To justify the choice of enzyme in the development of the test system, studies were carried out to determine the specific activity of two hydrolytic enzymes: acetylcholinesterase and butyrylcholinesterase.

The paper applied theoretical and experimental studies. Experimental studies were carried out on the basis of generally accepted, modified and standard research methods of physicochemical, organoleptic, rheological, hygienic safety indicators of research objects, as well as specific activity of enzymes.

Since milk is a complex polydisperse system, an important factor is the choice of an enzyme with higher specific activity. According to literature sources, hydrolytic enzymes (acetylcholinesterase and butyrylcholinesterase) are highly sensitive to the inhibitory properties of carbophos, which is manifested by a decrease in the specific activity of the enzyme.

The results of experimental studies showed that of the two hydrolytic enzymes acetylcholinesterase shows the highest specific activity in comparison with butyrylcholinesterase both in aqueous medium and in milk.

The issue of increasing the use of protein in food production is one of the urgent directions at the present stage of society's development, and therefore the development of new technologies for the national product of the kurt is one of the solutions. Organoleptic, physico-chemical, radiological, microbiological, and parasitological methods are used in the study of agricultural food products. The system of indicators obtained as a result of the research makes it possible to judge the nutritional value, consumer properties and safety for the human body of the products being evaluated.

In this article, studies have been conducted to assess the quality of whole milk for the production of kurt by chemical composition and food safety indicators.

Standard methods were used to conduct the research. The experimental part of the research was carried out in the laboratory of the National Center for Expertise and Certification in Semey and in the laboratory of Nutritest LLP.

The research results have shown that the whole milk from the farms of Kalikhanuli, Mukazhan, and Zvezda farms complies with the technical regulations. No substances in excess of the normalized values were found in it. 

For the production of a product, its yield is a very important indicator, since yogurt is a protein product, the ratio of fat and protein is important for its production, the results showed that in this case, the milk of the Mukazhan farm is the best for its production.

Issues of the effective functioning of life support systems are always relevant and are reflected in the works of leading scientists. Consideration of the possibilities of reducing heat loss at all stages of transportation and operation is a promising direction in modern research. Heat supply refers to energy-intensive processes, heat losses in various areas are inevitable, so it is necessary to develop and improve measures that will minimize these losses and increase the efficiency of heat use. Calculations of heat losses are regulated by regulatory documents. Heat losses in buildings include losses through enclosing structures (walls) and losses through windows. Given that the area of window openings is significant, heat losses through windows are an important parameter that must be taken into account. Currently, it is possible to use various double-glazed windows that contribute to improving energy saving indicators. In addition to conventional single-chamber and double-chamber double-glazed windows, it is possible to use double-glazed windows filled with inert gas. The main advantage of single-chamber double-glazed windows is that they have a lighter construction, while filling with inert gas requires additional costs. The paper presents a comparative analysis of heat losses through window openings for four different designs. Heat losses through enclosing structures are considered. Data on losses resulting from infiltration are obtained. The total heat losses are shown. Analytical dependencies of heat losses on the outside air temperature are presented.

Structural materials with ultrafine-grained (UFG) or nano- and submicrocrystalline structure significantly surpass materials obtained by traditional methods, such as casting and pressure processing, in a number of their mechanical characteristics (hardness, etc.). That is why such alloys (mainly alloys based on aluminum, magnesium, titanium) are in constant demand in industry, especially in space, aviation and shipbuilding. The main method for obtaining an ultrafine-grained metal structure is equal-channel angular pressing (ECAP), which is one of the methods of intense plastic deformation (IPD). In addition, there are a number of other methods, such as high-pressure torsion, accumulative roll gluing, the KOBO method and a number of others. Obtaining blanks from corrosion-resistant non-ferrous alloys by the listed methods is not always effective for industrial, mass production volumes, which is why the development and search for methods for obtaining an ultrafine-grained structure of materials continues. 

This article discusses methods for obtaining an ultrafine-grained structure of alloys, the advantages of these methods and their disadvantages. For aluminum alloy 6082, a method for obtaining a similar structure by rolling on a three-roll radial-shear mill is considered.

: In this paper, we investigate the improvement of the operational and mechanical properties of 45 steel used in agricultural machinery by electrolytic plasma quenching (EPH). The experiments were carried out under three treatment modes: 320 V voltage, 50 A current and exposure time of 9 seconds. Microstructure analysis showed the formation of a martensitic layer with a thickness of 500-550 microns, which led to an increase in the microhardness of steel from 200 HV to 683 HV, that is, 3.4 times. The zonal structure of the material is revealed: a reinforced (martensitic) layer with a thickness of 500 microns, a thermal impact zone of 200-250 microns and a basic matrix. The results of the study confirmed the high efficiency and reliability of EPC as a method of hardening highly loaded working bodies of agricultural machinery. The introduction of this technology makes it possible to reduce the cost of replacing parts by 30-35%, increase the efficiency of equipment and contribute to the development of domestic agricultural machinery. The use of a 20% sodium carbonate solution, which does not pollute the environment, during the EPH ensured an even distribution of electric current in the cell and contributed to achieving an optimal cooling rate of the sample.

This article examines the theoretical aspects of thermal processes occurring during electrolytic-plasma hardening (EPH), including the analysis of temperature fields and heating rates. The finite difference method was used for numerical modeling, allowing for a more precise determination of the temperature distribution in the treated material. The heat transfer problem in a flat plate with a thickness of 15 mm was considered, where the boundary conditions were as follows: on one boundary, heating was carried out by a surface thermal flux from the electrolyte plasma, while on the opposite side, heat was dissipated through convection in an air medium. The calculations revealed non-uniform temperature distribution over time and depth, confirming the formation of three distinct structural zones: the hardened zone, the heat-affected zone, and the base matrix. The temperature of the samples during the experiment was measured using a thermocouple positioned 2 mm from the heated surface. Experimental data obtained from the treatment of 45 steel samples confirmed the accuracy of the numerical modeling. The research results demonstrate the effectiveness of numerical modeling, including the finite difference method, in optimizing EPH parameters, thereby reducing the volume of experimental work and lowering technology development costs. The obtained data can be used to improve surface hardening technologies for structural steel components used in agricultural machinery, mechanical engineering, and other industries. The study confirms the potential of EPH for enhancing the operational characteristics of steel products.

The article is devoted to the comparative analysis of radiation radiation that comes from various models of mobile phones. The purpose of the study is to determine the radiation levels, as well as their compliance with acceptable standards established by international standards. As part of the work, dosimetric measurements were carried out to assess the radiation intensity of each model, as well as to identify possible deviations from the maximum permissible values. The phones were compared according to key indicators, such as the amount of specific absorbed power (SAR) and the level of ionizing radiation. Special attention is paid to the measurement methodology to ensure the accuracy and reproducibility of the results. Additionally, the article discusses factors affecting the radiation level, such as the design features of phones, frequency ranges and operating conditions. The above analysis allows us to identify patterns between the technical characteristics of devices and their radiation safety. The data obtained can be useful not only for end users, but also for manufacturers seeking to create more secure devices. The work highlights the importance of informing the public about the potential risks associated with mobile phone radiation and offers practical recommendations to minimize them.

The purpose of this work is to study the effect of vacuum annealing and irradiation on the IR absorption spectra in the frequency range 400-4000см^-1 and the superconducting properties of yttrium ceramics. The infrared (IR) absorption spectra of superconducting yttrium ceramics, subjected to preliminary vacuum annealing at temperatures of 175, 500, 670 and 920°C and irradiation with gamma rays and protons, were studied. Superconducting properties change has been discovered, and the transformation of the IR absorption spectra of YBa₂Cu₃O_7-𝜎 after annealing and irradiation is discussed. Samples of superconducting ceramics YBa₂Cu₃O_7-𝜎 in powder form were subjected to hour-long annealing in vacuum at temperatures of 175, 500, 670 and 920 °C, followed by cooling with continuous pumping for 2 hours. The results of O₂ photoabsorption studying in BeO using infrared (IR) spectroscopy and manometry show that the samples are most active at 473 K in pre-annealing temperature changes from 473 K to 1073 K. High activity in γ irradiated beryllium oxide is observed in annealed samples at 673 K. Superconducting phase appearance in them was checked using the inductive method after this treatment. Such studies are of great importance for improving the properties of superconducting materials, enhancing their efficiency, and developing new technologies.

Zeolites, due to their unique properties, have a wide range of applications. Fillers are one of the most important components of rubber compound formulations, allowing effective impact on the complex of chemical, technological, physical-mechanical and economic indicators of rubbers. Zeolite occupies a special place in this class of fillers. The purpose of this review is to analyze existing works on the study of the properties and application of zeolites for their further study as a promoting system. In recent years, active research has been carried out to create new types of promotional systems based on mineral raw materials. A characteristic feature of inorganic adhesion promoters is their ability to slowly release metal ions, which has a positive effect on the efficiency of fastening rubber to brass-plated metal during operation. This makes it possible to introduce metal salts in significant dosages without undesirable effects, especially mineral ones, which is caused mainly by the relative cheapness of the feedstock.In this aspect, zeolites have long attracted the attention of researchers as minerals with specific properties and structural features.Of all the more than 52 mineral species and varieties of zeolites known in nature, only a few meet the requirements for use for practical purposes, namely, they form large, almost monomineral concentrations and at the same time have the corresponding useful properties: high adsorption capacity, cation capacity, acid and heat resistance. Zeolites can be considered a multi-purpose raw material due to the diversity of material and chemical compositions, textural and structural characteristics, physical, mechanical and adsorption properties. And for the successful use of any mineral raw materials in various industries, a detailed study of their textural and structural characteristics is necessary, as well as a search for new ways to increase beneficial properties using modern technological methods and techniques.

The study of the chemical composition of plants and their use to produce pharmaceuticals and biologically active additives are becoming increasingly important in the context of the development of the chemical and pharmaceutical industries of the Republic of Kazakhstan. Within the framework of the state program «Digital Kazakhstan» and other national strategies, the country is dedicated to creating innovative solutions in biotechnology, agrochemistry, chemical technology, and pharmaceuticals. Special attention is paid to plants, which can become sources of useful substances. Research on plants such as Calligonum setosum Litv. is especially relevant in the context of increasing domestic pharmaceutical capacities.

The article presents data on the study of the amino acid and fatty acid composition of plant material Calligonum setosum Litv., which grows on the territory of Kazakhstan. The study revealed a high content of amino acids, including glutamic and aspartic acids, as well as polyunsaturated fatty acids such as γ-linolenic acid. An analysis of the commodity, evaluation of heavy metal content, and assessment of technological parameters were carried out. The results indicate the potential of using this plant for isolating substances in their pure form, as well as for developing medicines and biologically active additives. The obtained data can become the basis for further research and development of new methods of processing plant raw materials.

This article discusses the issue of biochemical wastewater treatment by microorganisms. It has been investigated that the rate of iron oxidation by bacteria used in wastewater treatment depends on environmental factors, including temperature. One of the most common and affordable treatment methods is the treatment of industrial wastewater using mineral coagulants (aluminum and iron salts) and flocculants. The main purpose of coagulants and flocculants is to increase the particle size due to their adhesion (aggregation) and, as a result, to increase the efficiency of purification due to filtration, precipitation, and flotation of water. We recommend using the culture liquid of Acidithiobacillus ferrooxidans bacteria as a coagulant for wastewater treatment of enterprises from metal ions and some organic pollutants. A.ferrooxidans uses Fe²⁺ as an energy source, so the concentration of Fe²⁺ in the medium can affect the growth of bacteria. In the process of oxidation of ferrous iron to trivalent iron, bacteria receive the energy necessary for their metabolism. Trivalent iron obtained during the oxidation process can be used as a biocoagulant in wastewater treatment. The article shows the optimal temperature for biochemical oxidation of iron by bacteria.

This study is dedicated to the investigation of phytoremediation of cadmium-contaminated soil using carrot (Daucus carota L.) and vermicompost. The paper discusses methods for modeling soil contamination and determining cadmium translocation in plants, as well as the impact of phytoremediation on the activity of soil enzymes, such as catalase, urease, dehydrogenase, and protease. The experiment showed that Daucus carota L. effectively accumulates cadmium in the roots, especially at high concentrations of contamination. The introduction of vermicompost into the soil helps reduce cadmium accumulation in the plant, which may be related to the improvement of soil structure and its ability to neutralize toxic substances. Furthermore, the addition of vermicompost helps maintain higher levels of soil enzyme activity, alleviating the toxic effects of cadmium on microorganisms and the soil ecosystem. The results of the study confirm that carrots (Daucus carota L.), as a phytoremediant, in combination with vermicompost can be used to clean the soil of pollutants (Cd) and restore its biological activity.

The introduction of harmful substances into water systems leads to water pollution. Pollutants can include microorganisms, chemical additives, or plastics. Currently, the increase in plastic production accounts for 80% of waste in the world's oceans. Microplastics differ in color and density depending on the type of polymer and are categorized as primary and secondary based on their origin. Approximately 54.5% of microplastics found in the ocean are made of polyethylene, while 16.5% are made of polypropylene; the remainder consists of polyvinyl chloride, polystyrene, polyester, and polyamides. Due to their lower density compared to seawater, polyethylene and polypropylene float on the surface, affecting the upper layers of the ocean, while denser materials settle to the sea floor.

In this study, microplastics were prepared from polypropylene under laboratory conditions. The experiment was conducted with two types of sorbents: natural zeolite obtained from the Shankhanay deposit and activated carbon derived from walnut shells. The sorption properties of the sorbents were determined through column formation. By analyzing the morphological and surface structures, the microplastic produced from polypropylene was dyed and treated with a cold plasma setup, followed by examination using an optical microscope.

This article discusses the synthesis and structural characteristics of metal-organic frameworks (MOFs), specifically ZIF-8 and ZIF-67, and their potential applications in the removal of toxic organic pollutants from water. These materials belong to the class of porous coordination polymers, which have attracted attention due to their unique crystalline structure, high specific surface area, and potential for tunable porosity and functional groups. Special emphasis is placed on studying the adsorption properties of ZIF-8 and ZIF-67 using the removal of the toxic anionic dye Congo red from aqueous solutions as an example, allowing an evaluation of their effectiveness as adsorbents. Research has shown that both materials exhibit high adsorption capacities, amounting to 74.15 mg/g for ZIF-8 and 81.27 mg/g for ZIF-67, attributed to the ability of dye molecules to penetrate the porous structure of the frameworks. The adsorption of Congo red corresponds to the Langmuir isotherm model, indicating predominantly monolayer interactions with the adsorbent surface. Kinetic analysis showed that ZIF-67 achieves 53.8% dye removal efficiency in 24 hours, while ZIF-8 achieves 46.6%, confirming the significant potential of these materials in chemical and environmental engineering for effective wastewater treatment.