Реферат: To produce a coated fabric, a base fabric may be completely or partially coated with a polymer layer, which changes the properties of the new system relative to the base fabric. The purpose of this paper is to analyze the influence of the thermal transfer material and its shape on the deformability of knitted fabrics during the uniaxial extension and to determine the residual deformation of the thermoplastic transfer element of coated fabrics after unloading. The results indicated that coating knitted fabrics with transfer material may decrease their stretchability. The experiments show that the decrease in stretchability and in the degree of residual deformation after stretching and relaxing depend on the knitted structure, the shape of the transfer element, and the degree to which the fabric is coated.
Antioxidant Activity of Breads
Автор(ы): Murzakhmetova M. K.*Tayeva A. M.*Baimaganbetova G. B.*Nabiyeva Zh. S.*Kizatova M. Zh.*Kulazhanov K. S.*Vitavskaya A. V.*
Реферат: The antioxidant activity of the main raw material technology of grain mill products reviewed. Shows a comparison the antioxidant activity of grain mill products in traditional and new technologies.
Using the Flour of Sorghum from Kazakhstani Varieties in the Production of Wheat Bread
Автор(ы): Yerbulekova M. T.*Iztayev A. I.*Dautkanova D. R.*Dautkanov N. B.*Toxanbayeva B. O.*Iztayev B. A.*
Реферат: The study presents the results of the research made on baking wheat bread from nontraditional raw materials adding flour from sweet sorghum. An amount of 15% and above reduces the resistance of the dough during kneading and increases its degree of dilution. This reduces the water absorption capacity rate of the flour by 4.0; 5.9; 12.2; compared with control sample. The baking results showed that the bread crust with sorghum flour has much color intense than control sample. As a result, we can see that the bread with 10% sorghum flour by volume on the same level with wheat bread (control sample) when cut we can observe soft crumb condition which is not jammed unlike prototypes with 20% sorghum flour. During the research, we determined the energy value of the bread with addition of sorghum flour in an amount of 10% by the weight of flour and found that the test sample contains 9% more of starch, 1.1% of sucrose than the control sample. Calorie in the prototype is 230 which is 3% less than the control sample.
Получение масла типа БАД из семян кунжута прессованием с использованием щадящей тепловой обработки
Автор(ы): Медведков Е. Б.*Джингилбаев С. С.*Байболова Л. К.*Адмаева А. М.*Кизатова М. Е.*
Реферат: Изучено влияние предварительной гидротермической и инфракрасной обработки семян кунжута на выход масла при холодном отжиме. Установлено, что при этом в масле при повышении его извлечения сохраняется значительное количество важных нутриентов.
Соки на основе бахчевых культур
Автор(ы): Адмаева А. М.*Медведков Е. Б.*Еренова Б. Е.*Пронина Ю. Г.*Митанова А. А.*
Реферат: Results of researches on identification of chemical, amino-acid and vitamin composition of waste of the fruit and vegetable industry are given in this article: feeding meal from musts; feeding meal from waste of processing of tomatoes; feeding meal from waste of dried potatoes. Recipes of compound feeds with use of feed additive from waste of the fruit and vegetable industry are provided. Results of production tests of efficiency of use of compound feeds on the basis of feed additive from waste of the fruit and vegetable industry by the milk cows are given.
Qualitative characteristics of wheat baking flour manufactured at low-power mill
Автор(ы): Ongarbayeva N.*Zhiyenbayeva S. T.*Batyrbayeva N. B.*Yelgonova A.*
Объем документа: P. 313-317
МРНТИ: 65.29.03*
Ключевые слова: физико-химические свойства тритикалевой муки*размол тритикале*
Реферат: This article presents the results of a study on the advantages of baking flour produced in Kazakhstan, of triticale, which was based on the expediency of its use in the bakery industry, thus expanding the range of grain products, and develop promising new crop varieties of triticale. To this end, we investigated the use of triticale flour in bakery and confectionery industries.
Informations- und Kommunikations technologien im Deutschunterricht
Автор(ы): Аухадиева З. Ж.*
Объем документа: С. 39-42
МРНТИ: 14.85.09*
Ключевые слова: информационные технологии*коммуникативные технологии*мультимедийные средства*изучение иностранных языков*
Реферат: Nowadays information and communication technologies (ICT) play an important role in improving the quality of foreign language teaching. Innovative teaching with digital media can enhance a stronger focus on self-regulated learning as well as an increased efficiency in the perceptionof the subject matter.
Influence of flooding regime on the dynamics of moisture and salt transport in the root layer
Автор(ы): Bekbayev R. K.*Zhaparkulova Ye. D.*Toxambayeva R.*
Реферат: The results of the research showed that the soil flooding at different rates determines the dynamics of water absorption and various volumes of water infiltration. With increasing norms of soil flooding, absorption rate and the speed of infiltration water increase, thus reducing water contact with solid phase of the soil. Therefore, salts solubility in the pores of the soil and the amount of salts washed out from the roots soil strata decrease.