Article is devoted to studying the issues of foreign language education and the main approaches to realizing its structure. In this regard the scientific polemic about development of foreign language education and methods of teaching languages is analyzed. Authors recognize the fact that the strategic objective of foreign languages training consists in development of "secondary language personality" properties of the students. In this context the communication of the concept "secondary language personality" with two types of competences that is foreign language and cross-cultural and communicative ones is proved.

This article presents the results of research of technology of curd product that is accessible to any enterprise and not requiring from the producer of additional expenses on his mastering are expounded in this article, and also possessing a biological and food value due to the use of vitamins, macro and microelements, bioactive and pectin substances.

In this article we look some questions related to the numbers of Fibonacci, which teachers can apply in teaching of children. Aim of article is to completely research and explain numbers of Fibonacci, also to create base of original questions, which need non-simple answers. This article contains history of Fibonacci, definitions and properties of Fibonacci numbers, problems and their original answers.

The paper dwells on the technology of gallium production and the impact of settling on the physical and chemical properties of rich liquor to be fed to the cementation stage.

The article considers the methods of rationalizing the process of heating the refractory materials of aluminum electrolyzers up in relation to thermal stresses arising in the hearth lining. The functional goals of the refractory materials are listed. The operational characteristics of the refractory materials are presented. During thermal influence on a hearth lining, the physical effects called thermal expansion occur. The materials which save their properties under high temperature are known as refractory materials. The thermostability is described in more detail. The scientific test bench was used to investigate ultimate strength. The method of temperature and pressure measurement when conducting the experiments is cited. In order to choose the potlining it is necessary to know the peculiarities of refractory materials and actual industrial loadings as precisely as possible.

The article describes two strategies of interface implementation. The first one, additional object properties of a class are set. The class inheriting interface and implementing its methods can definitely fulfill them. The second strategy of implementation is in closing methods of interface (making them private), specified the method name by the interface name.

This article contains the most optimum temperature requirements for hydrogenation reaction by Pd- PEG/ZnO catalyst. Works of some foreign authors have been investigated due to to create catalysts for the preparation of which energy consumption will be negligible and the catalyst activity will remain the same.

This article is written in line with the important questions on antimicrobial effects of natural honey against gram-positive bacteria to reveal the therapeutic properties. These circumstances demonstrate the medical and social significance of solving the science-oriented task of developing high-quality pharmaceutical product on the basis of honey as well as its application not only as a preventive and medicinal agent to treat many illnesses but also as in beauty treatment.

This article discusses the theoretical aspects of management foundations of marketing system of industrial enterprises of the Republic of Kazakhstan. As marketing planning is very important for industrial companies. Industrial and consumer market generally, supply exceeds demand, and therefore there is a struggle for every specific customer. With the growth in sales volumes, number of customers and markets from sellers there is a need to study their customers - who they are, their needs, buying behavior, motivation. Each seller tries by examining the consumer, to create a standard model (the rules of conduct of the seller), contributing to the sales.

The paper presents a description of the nature and content of the social psychological health of the family and its main indicators, the basic laws of the development of social psychological health of the family. On the basis of the psychological analysis of the conditions of life and well-being in the basic functions of life are revealed properties, levels of social psychological health of the family. In the above method of diagnosing mental health of the family sets out the scope, procedure diagnostic approaches to the study of her condition, are considered diagnostic problems obtaining psychological information about the family, the practical application of methods of diagnosis of mental health of the family, as well as data processing and interpretation, the formation of the diagnosis and recommendations.

This article focuses on the adsorption properties of Ni-PEG / ZnO and Cu-PEG / ZnO catalysts. For modern technologies require more efficient and cheaper hydrogenation catalysts. Create them only through the development of new scientific approaches to the preparation of supported catalysts, and most recently modified polymer catalyst as supported on a carrier, and unsupported, involving the study of new physical and chemical methods. To determine the percentage of metal in the catalyst was prepared and investigated the mother solution.

This article views the research methods allowing by the organoleptic and physical and chemical indicators to estimate the honey naturality and approximately determine its origin due to the results of the analyses. The factors influencing the quality of the produced honey have been considered and the chemical Вестник Инновационного Евразийского университета. 2015. №3 ISSN 1729-536X 167 composition of the useful components of honey has been studied. It is shown that Kazakhstani honey can be rather competitive at the world market and the main task is the increase the honey production without changing its quality.

The approach which was proposed earlier for composite materials strength prediction using contact angle measurements was applied for graphite laminated materials. It was shown that the calculation of the work of adhesion to polar and non-polar model liquids can be applied to the choice of polymer binder.

The article deals with the development of technologies for the preparation of fermented dairy products, which makes it possible to consider the scientific task of creating yoghurt products with the use of starter cultures as an actual one.

Consumer demand for functional foods in connection with the dynamic development of the trend of a healthy lifestyle increases from year to year. That is why the development of fundamentally new products with high nutritional and biological value, which heal and normalize the intestinal microflora, have a high antagonistic activity against a wide range of pathogenic microorganisms is relevant now.

The aim of the article is to analyze the study of cultured mushroom «Oyster mushroom». On the basis of laboratory experiments on the grown mushroom recipes of meat semi-finished products with its use are developed. After passing laboratory tests, meat products were recommended for population nutrition. The healing properties and ease of growing a cultivated mushroom are noted.

The technogenic impact on the ecological environment led to a decrease in the amount of natural food consumed and a change in its qualitative composition. The article discusses the innovative direction – enrichment of food with micronutrients. New types of bread with functional properties for mass nutrition are developed.

The article is devoted to the question of how to protect organisms with meat products as the main sources of protein nutrition. The purpose of this article is to study the technology of production of meat products and the identification of unresolved problems in connection with the direction of products. Developed proposals for the use of experimental data to improve the production technology of meat products using radioprotective properties.

The article presents the characteristics of the main types of delicious-spicy plants and organoleptic properties of spices, which are of great importance in the modern world. The mechanisms of influence of tastyspicy plants on the body with therapeutic and preventive purposes, proven in the research work of foreign and domestic scientists, increase the effectiveness of their use in various fields of production, especially as food additives.

The article identifies and studies various fillers for fermented milk products with increased nutritional and biological value, presents methods of production of serum necessary for the development of a new therapeutic and prophylactic food product. The technical result is to improve the taste, increase the nutritional properties of the product, the introduction of the resulting whey drink fruit and berry additives in the form of syrup

This article describes the history of Bauyrsak, their varieties and new types of national products, made on the basis of plant extracts, characteristic of the Kazakh and Turkic people, as well as the organoleptic properties of the product. The plant extract, which is added to baursaks, gives color, enriches with vitamins, increases the nutritional value of the product

The article is devoted to solving the optimization problem of finding an energy-efficient mode operation of one of the types of energy-intensive industries with the properties nonlinearity, inertia, and isolation. An optimization model based on a genetic algorithm is considered as a solution method. Moreover, the calculation of the fitness function for the selection of chromosomes is proposed to be calculated on the basis of fuzzy logic

This article discusses both the main and additional costs associated with the movement of goods from the manufacturer to the consumer. The tasks for achieving optimal efficiency in the activity of a commercial enterprise in modern economic conditions are defined. The analysis of the dynamics of the sales market of the studied enterprise is carried out. Both positive and negative aspects of the trading enterprise are revealed.

This article discusses the idea of developing a functional product that exhibits biologically active, bifidogenic properties and a strong antioxidant effect. The authors propose the formulation of sea buckthorn marmalade with the addition of immobilized probiotics. The jelly-fruit marmalade formulation is used as a control sample; apple puree is replaced with sea buckthorn concentrate, sugar and molasses with fructose. In experimental samples, various methods of introducing probiotics are used and their viability in the finished product is further evaluated. According to the organoleptic characteristics, the samples have a pleasant taste, smell, original color, gelatinous consistency. The best viability was shown by microorgan isms immobilized by incorporation into the gel.

Among many environmental conditions that affect a person, the most important factor is nutrition. Today, there is no doubt that there is a direct link between nutrition, health and disease. Proper nutrition ensures normal growth and development of a person, contributes to the prevention of diseases, has a positive impact on life expectancy and creates conditions for adaptation to the environment. A very actual topic for public catering in the Republic of Kazakhstan, namely for fast food companies, is the development of new recipes and culinary products from relatively inexpensive vegetable raw materials, as well as qualitatively new food products with a purposefully changed chemical composition. One of the main ways of solving problems of expanding the production of products for quick service, as well as products for dietary and therapeutic and preventive nutrition is the use of sprouted grains and beans. In this article, poly-grain mixtures of sprouted wheat and extruded soy beans in different ratios are studied and considered. Poly-grain mixtures developed by us are balanced in nutrients, vitamins and amino acids. The research was carried out on the basis of the accredited testing laboratory of RUBICOM enterprise LLP and the scientific laboratory of the Innovative Eurasian University. The purpose of this work is to study a promising method for increasing the nutritional value of grain mixtures by extruding them at different temperature conditions. To achieve this goal, the following tasks were planned: – to study the grain of soy beans and sprouted wheat on the organolepti c characteristics and chemical composition of the poly-grain mixture; – examine the chemical composition of the poly-grain mixture before extrusion; – choose the optimal mode of the extrusion process; – study and analyze the chemical composition of poly-grain extruded mixture; It should be noted that we have developed for the first time the optimal technological mode of extrusion of poly-grain mixture from sprouted wheat and soy beans, and the physical and chemical composition of the poly-grain mixture was studied. The results of the research presented in this paper are the basis for the development of recipes and technologies for fast food products. The reliability and validity of scientific statements is confirmed by the choice of modern methods of chemical composition analysis.

The article is devoted to comprehensive research and development of the technology of cream supplements for the enrichment of processed cheese products. This article discusses the steady trend towards the use of dairy products with probiotic properties in the diet of modern people. The authors justify the requirements for the chemical composition and properties of a new type of processed cheese product: the mass fraction of dry processed cheese product must be at least 45 wt.%, the amount of probiotic microflora at least 107 CFU/g, to adjust the fatty acid composition of the product, the use of milk fat substitutes. As a result of the research, the composition and technological parameters of the production of a cream Supplement intended for enriching a new processed cheese product were determined. Skimmed milk powder concentrate with a mass fraction of dry substances (48.0±0.5) %was selected to increase protein (nitrogenous substances) in the nutrient medium for microorganisms. To activate the growth of bifidobacteria, the prebiotic No. 1 – lactulose was studied. The main content of the study is the analysis of the effect of increasing the amount of SOM concentrate on the chemical composition of the compositions of experimental products. The bacterial concentrates Bifilact-B and Bifilact-u were selected as the source of probiotic cultures. In fermented products, microbiological indicators were determined: the total number of lactic acid cultures and bifidobacteria. The article analyzes the dynamics of acidity of experimental products fermented with bifilact-B bacterial concentrate and bifilact-u bacterial concentrate. It was found that in experimental products with a high level of acid formation, the growth of bifidobacteria decreases, this is due to the fact that at low pH values, the growth of bifidobacteria slows down, and at a pH below 4.5 – stops. There was a significant increase in the number of bifidobacteria in the presence of a prebiotic – lactulose concentrate. The authors proved that the fermentation process with the formation of a clot in experimental products with bifilact-B bacterial concentrate is completed within 9-10 hours, taking into account the time of compaction of the consistency. In experimental products fermented with bifilact-U bacterial concentrate, the fermentation process ends within 7-8 hours, that is, by (2.0±0.5) hours faster.

The study of the linguistic landscape of cities is currently one of the actively developing areas of modern linguistics. The linguistic landscape is considered in the article as an object of sociolinguistic research; the subject of these studies is the language of the city, its representation in the public communicative environment in the form of signs, inscriptions, advertising billboards and other visual forms of written language demonstration. The main methods of studying the language of the city are observation and analysis; the purpose of the study is to identify the means and ways of personal expression, and as a result, their recording in the linguistic space of the city. Self-expression of a person in the communicative environment of the city happens with the use of more and more non-trivial ways and linguistic and extralinguistic means in order to attract the attention of a certain target audience, a potential consumer of a product or service. The study of the linguistic landscapes of the city pursues the goal of understanding public multilingualism from the standpoint of the choice of a language, languages hierarchy, the phenomenon of language contacts, and the regulation of the written recording of languages. The linguistic landscape is, therefore, a kind of indicator of the language policy of society in relation to the languages of the peoples living in a given territory. The authors conclude that it is the linguistic landscape that is the most expressive and convincing indicator of linguistic diversity in a particular area. It is symbolic and can serve as a certain indicator of the mood of certain groups in society and regions. The degree and density of the presence of the particular language in the linguistic landscape is always an indicator of the significance, strength, and relevance of a language in society.

The article discusses methods for creating smart things, using the example of the use of innovative technologies in the field of materials for clothing and footwear. The factors of form formation are substantiated by the example of the preferences of an individual customer who forms its image through accessories and shoes. The author considers the factors of shaping, based on the special functional features of shoes in connection with ergonomic factors. The designer is able to foresee the factor of transformability in modern footwear, changes in functional qualities, appearance, and design features of new footwear. As a result, on the basis of these transformations, to get a new emotional image and a new form. The shape of the shoe becomes a factor for transformations at the request of the customer. The article discusses the functional tasks of this shoe, plastic characteristics, technical and design tasks. As research methods, the article proposes variants of experimental models with possible stages of transformation, presents preliminary technical data, conducts a comparative analysis with innovative footwear samples of famous world designers, and makes assumptions about the development of this model in the future. An experimental method was used during the study. A shoe shape was developed, which took into account the preferences of the age group of 12-16 years old, relying on this category of consumers, we were able to go beyond the rational understanding of shoes as a functional form and gave it the meaning of a fantastic image, which allowed us to consider the form in the semantic and artistic context dictated by this age group of consumers. In addition, investing in this model the concept of "smart shoes", we considered not only the ability of modification and transformation by rearranging replaceable parts, the possibility of designing and reincarnating from one form to another, combining the constituent elements of the shoe into one whole, but also the development of the creative potential of the consumer, who at its own discretion can rebuild the structure and, in fact, as a designer itself, form a new model. The article makes assumptions about its further development in various fields of activity. For example, medicine, sports, art, etc. Considering the introduction of new materials, we relied on discoveries in the field of nanotechnology and considered among the possible features of this model the change in color on the basis, the reaction of materials to light, temperature, etc. The project is aimed at creating such shoes that will be developed for a wide range of consumers thanks to the wide range of possibilities contained in the design of the form and the features of modern materials.

The article examines the state and directions of development of modern Kazakh lexicography. The goals, objectives and possibilities of modern branches of lexicography are determined; the scientific-theoretical and practical foundations of compiling dictionaries are described. The development of the theory and practice of lexicography is due to such needs as the recognition of lexicography as a separate area of linguistics, the development of a theoretical basis for the creation of dictionaries, a general typology of dictionaries, the definition of the macro - and microstructure of dictionaries. Therefore, the purpose of this article is to summarize the experience of Kazakh lexicography, to identify its general theoretical problems, directions of development, to show its place in linguistic science. The study used a descriptive method, analysis and synthesis methods. A brief overview of scientific works is made, which study general theoretical and practical problems of Kazakh lexicography, research on the history of Kazakh lexicography, as well as works that consider the experience and scientific foundations of compiling dictionaries. The authors note the importance of the theory of lexicography in creating dictionaries, improving their quality, choosing the basic principles when sorting vocabulary units in a dictionary, the peculiarities of their functioning, the quantitative and qualitative composition of linguistic units to be included in the corresponding type of dictionary according to the subject of research, denote the theoretical and practical problems of Kazakh lexicography, scientific and theoretical foundations for creating dictionaries of the Kazakh language, determine the scientific, theoretical and practically applied aspects of modern lexicography as a science of language. Pointing to the importance of studying the scientific foundations of compiling dictionaries, their composition and structural features, both from a purely scientific point of view, and from the point of view of the implementation of state programs aimed at the development of the Kazakh language, the authors of the article conclude that the patterns and quality of compiling dictionaries directly depend on the basic functions of the language in modern society. The state of affairs in modern lexicography makes it possible to talk about the allocation of general lexicography, which studies the properties inherent in any dictionary, and particular sections of lexicography (educational, terminological, onomastic, etc.). General lexicography should establish common (or statistically dominant) features of all dictionaries using typology, as well as explore the general patterns of functioning and use of dictionaries. Private lexicography should contain sections that study the internal structure of this type of dictionary and methods for its creation; history of this type of dictionary; purpose and addressee of this type of dictionary. Therefore, experts in the field of lexicography believe that the prospects for the further development of lexicography are seen in the improvement of existing and creation of new types of dictionaries, the emergence of complex dictionaries and the computerization of lexicographic activities.

Today, there is a full development of the food industry. It is characterized by the widest mechanization and automation of production and transport processes, the use of artificial cold and vacuum technology, the latest physical methods, chemical and biological preparations to accelerate technological processes. There are a huge variety of new products. New ways of long-term preservation of products in hermetic airtight packaging are promising. Now it is possible to deliver products from almost any industry to anywhere in the world. But the main problem for the modern consumer is that today's food industry is moving by leaps and bounds in the application and addition of chemical food additives: preservatives, flavors, dyes, stabilizers, antioxidants and substitutes for raw materials. To correctly answer the question of how to treat the use of food with food additives, it is necessary to understand and weigh the main disadvantages and advantages of using them. Advantages are that the product is better preserved, has an attractive appearance. Disadvantages are that the human body wears out, processing various chemicals, it is harmful to health. And with certain doses of use it becomes dangerous. Everyone has their own attitude to their health and their own priorities in life. Many people have come to terms with the daily use of products with additives, but others consciously refuse almost everything in the store. But the fact that no one wants to be poisoned from an overdose of various chemicals or starve to death. Therefore, the main advice is to carefully study the composition indicated on the label of food products and know the measure of their consumption. It is also impossible to believe blindly that the label was written with the truth. Manufacturers often use additives literally visually, which can lead to the production of a product with a dangerously higher concentration. It also happens that the manufacturer intentionally exceeds the norm in order to hide the shortcomings of the product (stale, poor quality of raw materials) and increase the yield of the finished product. The food additives added to many foods (usually designated by the code E) are predominantly harmful to the body. With moderate consumption, the use of products with E-supplements is not too harmful to the body (for example, several times a month). The situation is dangerous when a person consumes products with a large number of food additives daily or even several times a day when using various products. Nowadays, there are several hundred food additives with the code E (from E100 to E1521).

The article examines modern technologies that contribute to the implementation of creative design ideas, based on the analysis of modern lighting technology and energy saving factors. It is hypothesized that the goal of modern design in this article is defined as the creation of new space and values, through the renewal of the human environment. The basis for confirming this hypothesis should be the justification for the use of lighting technology and electronicsin solving conceptual and artistic design problems. The scientific research is based on the methodology for making design decisions and ways to open new ways for the implementation of creative imagination and new conceptual solutions of the designer, on the example of designing the interior of a cafe. The author considers and substantiates such terms as intelligent space, interior as a process, integrated lighting systems, informatization of interior space, new methods of decoration, etc. Examples of analysis of design situations from are given the point of view of functional tasks, classification of requirements when making design decisions is substantiated. Lighting technologies in the interior are viewed as a tool that solves a whole range of tasks that combine aesthetic and technological principles of interior shaping. Modern technology is seen as a designer's tool that should be used to understand the role of design as a conduit of scientific advances and innovative technologies to the consumer environment.

The article reveals the dynamics of grain production in the Republic of Kazakhstan, grain exports by countries. The author analyzes the grain market (sown area, yield, gross harvest). Kazakhstan has a significant potential for grain exports. Grain exports are important for the country's economy. The country is one of the six largest grain exporters in the world. This is due to the high milling properties of Kazakh grain, the quality indicators of Kazakh flour are highly valued in many countries of the world, which allows Kazakh wheat to be competitive in the world market and provide markets in various countries of the world. The main export destinations are Uzbekistan, Afghanistan and Tajikistan. The article analyzes the main trends in the development of the grain market and gives an assessment of the state.

In the article, the object of research is the telecommunications industry of the info communication services market of the Republic of Kazakhstan. Despite the fact that the structure of the communications and telecommunications market of the republic has changed significantly for the better in recent years, the development of various segments of the industry has diverse regularities that form quite definite trends that determine the prospect of their development. In this regard, the aim of the research was the analysis of the state of the telecommunications industry of Kazakhstan, identification of the main players in the industry, identification of tendencies and regularities of development of its segments. As a scientific tool for solving the problem set in the article, a set of methods of statistical and analytical analysis was used, on the basis of which the main provisions of the analysis, problems and tendencies of development are justified and illustrated. It should be noted that the market of information and communication services of the Republic of Kazakhstan is characterized by a state presence, the essence of which is manifested both in the use of tools that form structural and technological shifts in the development of market industries, and support for its development in priority areas that determine the competitiveness of the market of the state, as a whole. One of these tools in the development of the information and communication sector of the Republic of Kazakhstan is the state program “Digital Kazakhstan”. The development of the market is accompanied by the emergence of new players in it from the technology sector, and as a result, increase of the competition for consumer through the expansion of the range of services, improving their quality and pricing policy. As a result of competition, a pool of leading operators has been formed in the sphere of telecommunications services in the republic, whose activity already go beyond the national framework. At the same time, the infrastructure of the industry, which is characterized by the dominance of analog data transmission system and the underdevelopment of digital and satellite infrastructure, still needs to be improved. Taking into account the forecasts of rapid growth in the near future in the global market of mobile telecommunications services, this will require both from operators and from the state, in general, modernization of the existing telecommunications infrastructure, as one of the important factors of Kazakhstan’s entry into the global information space.

The sharp deterioration of the environmental situation in the Republic of Kazakhstan, associated with human activity and the impact of harmful factors on the environment, affected the quality of food consumed by insufficient consumption of domestic fruit and vegetable products containing vitamins, minerals of an alkaline nature, carbohydrates, vegetable proteins, pectin substances and active fiber. The problem of improving the quality of growing and processing fruits and vegetables is one of the main tasks of the food independence of the Republic of Kazakhstan. Currently, the share of large vegetable farms in the Republic of Kazakhstan is only 10%. The volume of industrial processing of fruit and vegetable crops in Kazakhstan is insignificant. The demand for domestic fruit and vegetable products in the country is met only by 35-40%, most of it is imported from countries such as Russia, Kyrgyzstan, Uzbekistan and China. There is a need for the development of organic vegetable growing in Kazakhstan and the creation of new types of domestic fruit and vegetable products containing a sufficient amount of useful and active substances that can bind and remove toxic substances and radioactive elements from the human body. The purpose of the work is to improve the technology of fruit and vegetable semi-finished products with natural spicy and aromatic additives, to develop a multi-component recipe for vegetable mixtures and a method for producing quick-frozen vegetable mixtures with high quality indicators. These studies were aimed at studying the chemical composition and functional and technological properties of vegetables and spicy - aromatic plants for the content of biogenic compounds: carbohydrates, proteins, vitamins, essential oils, minerals and other substances. The structure of plant tissues was studied and the mass fraction of moisture, dry matter, fiber, mono - and disaccharides, pectin substances, vitamin C was determined, the formulation and production technology of Assorted vegetable mixtures were developed, and quality indicators were determined.

Main problem: Microbial-plant relationships, including epiphytic microflora, are the subject of attention of many scientists. Numerous works confirm the high interest of researchers and the relevance of studying this topic. Despite many years of research, some questions concerning the characteristics of the epiphytic microflora still remain open. It is already a well-known fact that the epiphytic microflora is directly related to the physiological development of the plant, including yield. This is due to the close interaction of the plant with the microorganisms living on its surface throughout the entire growing season. It is also proved that epiphytic microflora has the ability to change characteristics under the influence of environmental factors (temperature, humidity, soil contamination, sunlight, etc.). In this regard, the study of this topic is one of the important areas of biological and agricultural sciences and is of high importance. It should be noted that a significant role in the development of agriculture in the Republic of Kazakhstan and the Pavlodar region is played by representatives of vegetable crops, including tomatoes and potatoes belonging to the Solanaceae family, which indicates the high importance of the plants selected for the study. The combination of the above arguments determines the need to study the epiphytic microflora of plants and establish the regularities of its influence on the adaptive properties of the studied plants of the Solanaceae family, as well as on their productivity. In turn, the study of epiphytic microflora can also contribute to the search for new ways to increase the yield of plants and their resistance to various diseases. Purpose: The article is devoted to the study of the properties and characteristics of the epiphytic microflora of the surface of various organs of plants of the Solanaceae family (on the example of tomato and potato). The variability of the composition and number of epiphytic microorganisms in seasonal dynamics is shown. Methods: bacterioscopic method, fingerprint method, flushing method, Gram staining method. Results and their significance: The characteristics and properties of representatives of epiphytic microorganisms of aboveground (leaf, fruit, flower) and underground (potato fruit) plant organs were studied. The role of the influence of environmental factors on the variability of epiphytic microflora is determined on the example of plants Lycopersicon esculentum Mill. (common tomato) and Solanum tuberosum L. (tuberous nightshade). The differences in the microflora of different plant organs in different periods of vegetation are shown.

The main problem: The rheological properties of calcium salts are of theoretical and practical interest for a modern researcher. The theoretical interest is primarily related to the search for general patterns and manifestations of the rheological properties of solutions of calcium salts. The practical component is based on the search for patterns and dependencies of the properties of solutions on the structure and composition of the object of study. Such chemicals as calcium salts are of particular practical interest, they are widely used in various fields, such as the food, chemical and pharmacological industries. Hydrophilic high-molecular solutions of alginates, namely calcium alginate, are actively used in the preparation of soft dosage forms, the manufacture of jelly masses in confectionery, act as thickeners in the food industry. They are characterized by a fairly high percentage of viscosity at low concentrations, bioavailability, prolonging effect, absence of irritating properties, biocompatibility with many polymers, which is especially important in the pharmaceutical industry and medicine. The use of calcium salts for these purposes is currently very promising, since these organic salts have a number of unique properties associated with gelation. Purpose: This paper contains the results of studying the features of the rheology of calcium alginate solutions. A concentration range of 0.1-0.7 % was chosen for the studies, which is sufficient to avoid gelation at room temperature. The dependence of viscosity on concentration, temperature (in the range of 25-45 °C) and shear rate were studied. Methods: Analysis of theoretical sources, observation, comparison of results. The rheological characteristics of the obtained substances were studied using a capillary viscometer. The measurements were carried out in the temperature range of 25-45°C. Results and their significance: it was found that there is a significant dependence of viscosity on concentration and temperature. For concentrations of 0.3 – 0.7 %, a similar type of dependence is observed, in contrast to solutions with a concentration of 0.1 % . Explanations of these dependencies were proposed.

This article discusses the current data on the biochemical properties of bacteria of the genus Lactobacillus and their use in industry, particularly in dairy production and biotechnology. Microorganisms of the genus Lactobacillus have antagonistic activity against pathogenic microorganisms and perform an immunomodulatory function. The positive effect of lactobacilli on human health explains their active use in probiotics. The positive effects of normal intestinal microflora and probiotics are mainly due to bifidobacteria and lactobacilli. In probiotic therapy, various types of bacteria of the genus Lactobacillus are used, such as: L. acidophilus, L. rhamnosus, L. plantarum, L. fermentum, L. delbrueckii subsp. bulgaricus, L. casei, L. paracasei. In recent years, the biotechnology of probiotics has been intensively developing - drugs used for the correction and prevention of microecological disorders in the gastrointestinal tract of humans and animals. An urgent issue is obtaining new data on the biological properties of lactobacilli, creating new probiotic preparations based on them using modified approaches to cultivation. The results of determining the species L. acidophilus L. casei, L. rhamnosus, L. paracasei, obtained by the classical biochemical identification method based on saccharolytic activity, complicating species identification, are comparable to the molecular genetic method. In the case of L. casei, L. rhamnosus, L. paracasei, it is necessary to carry out modern identification methods based on the polymerase chain reaction, since their biochemical properties are similar, which makes it difficult to carry out species identification. The molecular genetic method is a valuable addition to the intergeneric and species identification of lactobacilli, given the variability of the classical biochemical method.

Main problem: The unfavorable conditions in which a significant part of the population of our country lives (living in conditions of harmful, stressful, physical, chemical and radiation effects), an imbalance in nutrition dictate the need to create a variety of functional products enriched with pro– and prebiotic factors. In the science of nutrition, a functional direction has been developed - this is nutrition, which provides for the consumption of such products of natural origin, which, when used daily, have a regulating effect on the body as a whole, its certain systems, organs, providing a drug-free positive correction of their function. Compared with traditional types of dairy products with high organoleptic and commodity characteristics, produced on the basis of classical technological techniques, dairy products of the new generation should have increased nutritional and biological value. The article is devoted to the research and development of the technology of a new cottage cheese product - cottage cheese paste produced with the addition of lactulose concentrate and fruit and berry fillers. This article discusses the steady trend towards the use of fermented milk products with functional properties in the diet of modern humans. Purpose: Study and development of technology of thermized cottage cheese paste enriched with prebiotic lactulose and fruit and berry fillers. Methods: Analysis and generalization of theoretical information, organoleptic evaluation, physicochemical methods of analysis, microbiological methods of evaluation of cottage cheese paste, quality control of the finished product. Results and their significance: The positive role of prebiotic substances in the vital activity of the macroorganism was studied. It is not for nothing that academician Andrei Georgievich Khramtsov once called lactulose "a miracle made of milk." Lactulose, being a strong bifidogenic factor, allows stabilizing the microflora of the stomach. Lactulose activates the growth of bifidobacteria, which take root well in the intestine and ferment lactulose to form lactic acid. Lactic acid suppresses the development of pathogenic and putrefactive bacteria. As a result of the conducted studies, it was determined that the cottage cheese paste enriched with lactulose had high quality indicators and retained its consumer properties during the entire storage period. The introduction of lactulose into the recipe of cottage cheese paste does not reduce the nutritional advantages of the finished product.

The main problem: Modern research in the development of fermented milk products is focused on increasing the bioavailability of milk components, as well as the use of bacterial components of sourdough, which increase health properties. The use of the fermentation process of skimmed milk with a combined starter consisting of traditional for cottage cheese and starter cultures of probiotic cultures immobilized in a gel of biopolymers is very important. Purpose: The purpose of this study is to determine the optimal amount of starter, consisting of an association of probiotic cultures immobilized in a gel of biopolymers (membranes) to be added to fermented skimmed milk in order to enrich it with functional ingredients. Methods: A one-factor experiment was used. The culture association Propionibacterium freudenreichii subsp. was used as a regulatory factor. Shermanii, Bifidobacterium lactis and Streptococcus thermophilus, immobilized in a biopolymer gel, added to skimmed milk in the form of membranes (determined as a percentage of the mass of fermented milk). Controlled factors are the main indicators characterizing the efficiency of the skim milk fermentation process; these are active acidity, the logarithm of the number of viable cells of bifidobacteria, the logarithm of the number of viable cells of propionic acid bacteria, and organoleptic evaluation. Results and their significance: Based on the results of a mathematical analysis of the totality of values of controlled factors depending on the amount of starter cultures of probiotic cultures, mathematical models were built to determine the degree of influence of the starter on the quality indicators of the product, using the Table Curve 3D-v4 mathematical computer program.

As part of solving the priority tasks set in the Address of the President of the Republic of Kazakhstan Kassym-Jomart Tokayev, a significant role is given to the development of the food industry, including dairy products. Big tasks are to be solved by branch science in the field of processing raw materials of plant and animal origin using the achievements of bio- and nanotechnologies to improve the quality, biological, nutritional value and food safety. New approaches are needed to organize the complex processing of plant and animal raw materials in order to improve the economic, social and environmental aspects of the production itself, as well as the life of the population of the Republic of Kazakhstan. Despite the extensive range of processed cheeses, it is constantly updated. This is due to the need to meet the requirements of nutritional science, changing consumer demand, as well as the availability of raw materials and considerations of the profitability of a particular type of cheese. The working hypothesis of the research was the assumption that for the melting of raw materials it is possible to use reagents that affect the active acidity of the medium, stabilize the structure, bind moisture and improve the consistency and organoleptic characteristics of the finished product. The article is devoted to the issue of the process of melting rennet cheeses. The purpose of the article is to show that the melting process is closely related to different forms of raw material protein micelles. In this article, the influence of the type and amount of melting salt on the formation of the structure of processed cheese is considered, the rheological indicators of experimental products are determined in accordance with the scoring of processed cheeses. The indicator of water activity (аw) was established, the microbiological parameters of the experimental products were determined.

In Kazakhstan, within the framework of the Program «Development of domestic value and export-oriented industries», new modern dairy enterprises are being actively modernized and new modern dairy enterprises are being created, where membrane processes are being introduced to concentrate the components of milk. This is necessary for the rational and integrated use of raw materials, including through the processing of secondary resources, the main of which is whey. Improving the production processes of traditional food products and developing innovative ones is possible only with the use of the latest technologies and technological equipment. Membrane processes are widely used for the use of fractionation and concentration of liquid dairy products, which allows for a new solution to the processing of raw materials and opens up opportunities in the development of new types of food products. The article is devoted to the issue of production and processing of whey in Kazakhstan. The main types of membrane technologies and the advantages of their use in the dairy industry in the Republic of Kazakhstan are considered. The role of membrane technologies in the processing of whey is substantiated, various methods of introducing membrane processing methods to ensure the demineralization of whey, obtaining products with high biological value and consumer properties, reducing the cost of energy carriers, reducing the volume of raw materials in order to save transport costs, non-waste processing of milk solids, recycling water are described. This article analyzes the problems of using resource-saving membrane technologies in the production of dairy products in the Republic of Kazakhstan, ways to solve existing problems associated with increasing the economic efficiency of enterprises. The favorable impact of the use of membrane technologies on the social and environmental aspects of whey processing in the country is substantiated.

The process of creating new forms is the key to choosing the combination of different textures for a unique aesthetic effect. Currently, various elements of the interior, including furniture and other decorative additions, are the basis for obtaining emotional balance, which is achieved between the functional purpose of the interior and its artistic and figurative concept. The main task in creating such objects is to create the most comfortable and harmonious atmosphere in the interior, regulating the mental processes of a person, which would cause exceptionally positive emotions and stimulate the creative development of users. The purpose is to consider the features of the use of epoxy resin in the design of interior objects and to study the importance of synthetic resins as a modern material for new ways of shaping in interior design and decoration. The methods used are: the use of formaldehyde resins as a modern, affordable, multifunctional material, the combination of resin with coloring and the use of various textures. Expansion of the range of interior elements in the manufacture of which epoxy resin is used. In this regard, it should be noted that the use of various resin compositions when creating design objects meets consumer requirements and complies with modern and latest trends. In this article, a brief study of such a polymeric material as epoxy resin was carried out. The properties of epoxy resin and how they affect the compositional solution, methods of its modification, and functional aspects of design from the point of view of manufacturing interior elements are described. The technologies for manufacturing modern products for decorative and applied purposes coated with epoxy resin are considered. In the process of researching technologies, a series of experiments are carried out to determine the structure of possible sequential actions, within which a technology will be studied and designed to ensure the safety of a new design product made of synthetic materials, then a constructive logic will be provided in which not only the functional properties of the object will not suffer, but also acquire valuable innovative value

Main problem: the article is devoted to the issue of designing basic recipes for dairy products using mathematical modeling methods. The author analyzed the problems in the field of food technology and concluded that mathematical modeling is used in the following areas: clarification of technological process modes, designing recipes and assessing the quality of finished products, as well as predicting the shelf life of new products when they are put into production. The use of dihydroquercetin as a drug that prevents the oxidation of milk fat in the design of dairy products is substantiated. Mathematical modeling was carried out on the basis of experimental and analytical material obtained in laboratory and production conditions. Based on the maximum value of the objective functions, the optimal normalized mixtures and the maximum allowable concentration of dihydroquercetin were selected. The analysis of the received mathematical dependences and models is carried out, the system of linear equations is made. Purpose: to study the effect of natural bioflavonoid antioxidant on the oxidative processes of milk fat and the viability of lactic acid cultures and their associations by mathematical modeling in order to use it in the technology of a new product; conduct an analysis of mathematical dependencies and models, compose a system of linear equations. Methods: the article uses the method of mathematical analysis and the matrix method. Results and their significance: a mathematical model was developed for the dependence of the viability of probiotic cultures on the mass fraction of dihydroquercetin when designing recipes for a creamy-protein curd product, a matrix of the chemical composition of dairy ingredients was presented, and a system of linear equations for basic recipes was compiled. In the course of the study, the spatial configurations of dihydroquercetin, as well as its effect on the oxidative processes of milk fat, were studied. Mathematical modeling of experimental data on the study of the effect of dihydroquercetin on the viability of microorganisms with probiotic properties was carried out. The normalization of the complex of obtained results on the study of the influence of the mass fraction of dihydroquercetin on the fermentation process was studied. Controlled factors characterizing the process of fermentation of model media with dihydroquercetin have been determined. A rationing of the dihydroquercetin complex of more than 0.50% was established; the target function decreases to its minimum value of 0.53 with a mass fraction of dihydroquercetin of 1.00%.

In the dairy market of Kazakhstan, the demand for mass-produced dairy products is decreasing and expanding to innovative fermented milk products for functional nutrition. The main feature of the new technology is multicomponent formulations, which include the main raw materials and biocorrectors, ensuring their high biological and nutritional value. New dessert products are prepared on a dairy or protein basis using vegetable ingredients, fermented with strains of dry starter cultures of direct application or immobilized starter culture Bifimm probio. The purpose is to apply immobilized living cells of pure cultures of lacto- and bifidobacteria as a biocatalyst for the fermentation of dairy-vegetable media. During the study, the method of immobilization of microbial cells in biopolymer gels was used. The most effective method is the inclusion of cells in an aqueous solution of biopolymers with a concentration of 25 %. For immobilization, pure cultures of lactic acid and bifidobacteria were selected in the gel as part of the concentrates "BK-Altai-LS Bifi", "Poleznaya Partiya", "Genesis", "Narine", "Bio-yogurt Vivo", and the main prescription ingredients were selected: milk with a mass fraction of fat of 1 %, 2.5 %, 3.2 %, natural grain additives, jams, juices, nuts. Formulations, technological schemes and production methods, prototypes were developed, quality and safety indicators were determined. Studies have shown the effectiveness of immobilized starter cultures in the formation of fermented dessert products. Out of 20 prototypes with the best indicators, 5 samples were selected, in which the optimal ratio of milk, probio Bifimm starter cultures and biocorrectors averaged 70:20:10. The quality and safety analysis showed that new fermented milk products using immobilized starter cultures have a positive effect of more than -70 % compared to direct-use starter cultures, have functional properties and can be used for healthy nutrition in Kazakhstan.

It is known that the nutritional value of proteins is primarily characterized by the composition of essential amino acids and is determined by their accessibility. Not just proteins are necessary for the good functioning of the human body, but a certain amount of essential amino acids. Since the lack or absence of any of them causes serious health problems. The problem of protein malnutrition is global for many reasons and to solve it, it’s necessary to study the prospects for the possible use of non-traditional sources of dietary protein, namely vegetable protein. Considering this, the article presents the results of studies conducted over several years, the objects of which were dairy and vegetable products and protein hydrolyzate from chickpea flour. At the same time, the possibility of its use as a filler of plant origin to improve the physicochemical and structural-mechanical properties of a new type of finished product was determined. The purpose of these studies is to develop a recipe and determine the technological stages of production of a new type of product of dairy and vegetable origin, which has a functional focus, in which vegetable products are used together with dairy components. It should be noted that when selecting components, preference is given to raw materials grown in the local region. When developing the recipe, the optimal amount of chickpea protein hydrolyzate to be added was determined, which makes it possible to give the finished product not only attractive commercial characteristics, which the modern consumer primarily pays attention to, but also to obtain such product properties that will help strengthen the immune system and the resistance of the human body to adverse conditions environment, what is especially important for the younger generation. When developing the technology of a new dairy-vegetable curd mass, the optimal modes of each technological operation and the stage at which it is most expedient to apply a vegetable component are determined. Launching the developed product into production, the manufacturer will not face the problem of the lack of the necessary equipment and its expensive acquisition, since the production organized according to the proposed technology is maximally adapted to the equipment available at enterprises engaged in the production of cottage cheese and curd products.

Main problem: the development of a new direction in the food industry – the so-called functional nutrition, which means the use of such products of natural origin, which, when systematically used, have a regulatory effect on the body as a whole or on its specific systems and organs, has been widely recognized all over the world: immunostimulants, biocorrectors for blood pressure, cholesterol levels, etc. When creating functional dairy products, ingredients of plant origin are increasingly included in recipes, which are sources of dietary fiber, vitamins and microelements, organic acids and other biologically active compounds, which can also serve as flavor fillers. Purpose: to develop a technology for the preparation of a fermented milk product with the addition of an extract from gourds. To do this, it was necessary: to select the amount (dose) of the yoghurt starter introduced into the prepared milk, and also to investigate the effect of temperature on the fermentation process of the drink; to investigate the amount (dose) of the vegetable filler introduced into the mixture and its effect on the organoleptic characteristics of the drink; to investigate the organoleptic properties of the drink with the melon culture extract added to it before fermentation and after fermentation; to investigate the effect of vegetable filler on the fermentation process; to investigate the effect of the dose of vegetable filler on the process of acid formation; conduct microbiological studies of milk and vegetable yogurt; to investigate the change in the acidity of milk and vegetable yogurt during storage; to investigate the effect of the freezing process on the chemical composition and biological value of the extract. Methods: when performing the practical part of the work, physicochemical, organoleptic and microbiological studies were used. Results and their significance: in the course of the study, it was concluded that by adding an extract of gourds to the technology for the preparation of fermented milk products, a new fermented milk product can be obtained that meets all physicochemical, organoleptic and microbiological requirements. As a result, an original method for the production of a fermented milk drink containing an extract from a melon culture was developed.

The main thesis of the proposed research is that in modern conditions of globalization and the development of the information society, approaches in civil law turnover to goods and, accordingly, to the protection of human rights are radically changing. As part of the development of electronic commerce, information has also become a commodity, which causes many different disputes in science. Perhaps this is due to the fact that information is a relatively new object for the science of civil law, compared with objects of law that have been known for more than two thousand years, such as a thing and are considered classical. Information, confidential information (trade secrets and know-how) belong to the so-called objects of law, and civilists, relatively speaking, call them atypical, since they have become known to civil law not so long ago. The development of economic relations, as a rule, requires the development of a new, appropriate array of legal norms, which in the future may form a separate civil law institution that does not contradict the Constitution of the Republic. The purpose of the study is to develop its own conclusions based on a comprehensive civil law analysis of the legal nature of e-commerce relations, its essential features of civil law regulation of relations in the field of e-commerce and information; to provide suggestions and recommendations for improving legislation in this area. In addition, the article pays attention to the protection of the rights of consumers of e-commerce services. When conducting the research, the author was guided by the following methods: general scientific (historical, formal-logical, system-structural, system-comparative, etc.) and special legal (formal-legal, comparative-legal and others). The article substantiates that the evolution of the carrier of the written form does not lead to the emergence of a new form next to the written one: the peculiarity of the very fixation of the will in electronic data transmission means is not only the creation of a text document, but also the possibility of fixing the will with the help of sound, video files, graphic files. The doctrine of civil law has formulated a conceptual approach, according to which the possibility of the emergence and existence of the right of ownership of information is denied. In the civil sense, information as such cannot be exploited as a thing, or used as a result of intellectual, creative activity. The article concludes that the relations of an individual entrepreneur arising from contracts aimed at purchasing, ordering goods (works, services) for the purpose of satisfying personal, family, household, cultural and other personal household needs not related to the implementation of their entrepreneurial activities should be subject to legislation about consumer protection.

The present stage of development of power systems is characterized by the need to increase their intelligence, that is, the formation of an environment capable of solving the problems of effective management of all components included in the power system. One of the features of modern energy systems is an active consumer, that is, a consumer who has the opportunity to optimize the schedule of loading their capacities, planning energy consumption, intellectualization of energy consumption. In addition to the fact that there are digital systems for collecting, processing and presenting information, as well as transmitting this information via the Internet, to solve the most difficult task of managing power systems, it is necessary to develop a large number of models adequate to real processes that can describe the processes taking place in the power system under consideration. The purpose is to develop models capable of adequately describing the interrelated processes occurring in the considered elements of the power system, as well as in the aggregate of related elements; development of methods that allow solving problems of effective control of elements of energy systems on the basis of the proposed intelligent models. To solve the problem of increasing the intelligence of the power system, nonlinear adaptive models of electrical complexes of an energy-intensive enterprise included in the power system were developed on the basis of balance equations and artificial intelligence methods. The production of alumina with the properties of inertia, nonlinearity and closure is chosen as the production under consideration. This type of production was chosen as the most difficult to predict due to the unpredictability of changes in energy consumption during the transition to other modes of its operation, associated, for example, with the receipt of raw materials with a different chemical composition for processing. Static and dynamic models of energy consumption of electrotechnical complexes with continuous inertial nonlinear closed production based on artificial intelligence methods have been developed, which makes it possible to eliminate the need to use long time series of retrospective data. For the considered type of continuous energy-intensive production, dynamic characteristics of energy consumption and technological processes are obtained from the main controlled parameters, which make it possible to predict emergency situations and partly man-made disasters. On the basis of a genetic algorithm, a multiparametric optimization problem of energy management of continuous production has been solved, taking into account technological parameters and cost factors.

The article is devoted to the study of the main types of retort packaging, as well as polymer and combined materials used for its manufacture. The authors have compiled a classification of retort packaging presented on the modern market, investigated the technological properties of packaging materials, and also determined the requirements for modern retort packaging: resistance to sterilization at a temperature of at least 120°C, steam and moisture resistance, chemical inertia to canned products, tightness, low gas permeability. It has been established that in order to give the retort packaging the required properties, it is made of multilayer polymer or combined materials, each of the layers of which performs certain functions. It is determined that due to the barrier properties of polymer and combined materials with respect to oxygen, retort packaging provides shelf life of canned products up to 5 years, which allows the use of retort packaging made of polymer and combined materials as an alternative to glass and metal packaging. In experimental studies, the composition of the outer layers of modern retort packaging was analyzed and it was concluded that polypropylene or polyethylene terephthalate are most often used, since these polymer materials are thermally and chemically resistant, vapor- and moisture-proof. It is established that materials that are barriers to gases are used as the middle layer – aluminum foil, metallized films, ethylene vinyl alcohol, polyamide. It is proved that polymer co-extrusion, multilayer injection molding or lamination is used for the manufacture of such materials and packaging. The data obtained indicate the high barrier properties of combined packaging materials, therefore, the thermal and chemical stability of the polymer and combined materials used makes it possible to use retort packaging for packing almost all groups of canned products.

The article contains the results of a research work devoted to an important problem - the development, production and delivery to the consumer of fermented dairy products of a healthy diet fortified (enriched) with milk protein, a vitamin-mineral complex, and probiotics and prebiotics. Purpose is based on mathematical modeling of experimental data, to determine an effective fermented food system for use as the basis of a fortified (enriched) curd product for a healthy specialized diet; to develop a recipe and technology for its production; to study the nutritional, biological and energy value of a new product. Modern technologies and equipment were used in experimental studies: ultrafiltration, fortification, etc. The studies were carried out by standard physicochemical, microbiological methods in three to five repetitions. Mathematical and statistical processing of experimental data was carried out using the program "Statistica-6.0". A recipe and technology for the production of a curd product for a healthy specialized diet has been developed. Its nutritional, biological and energy value has been studied. The developed recipe and biotechnological parameters for the production of the curd product were tested in the industrial conditions of the leading enterprise JSC "Lyubinskiy MKK". The quality and safety of the curd product was studied in the laboratory of techno-chemical control of FGANU "VNIMI" (Moscow).

Increasing the yield of sunflower is inextricably linked with the evaluation of newly created interline hybrids and their components (parental forms) using various methods for assessing their combination ability (CА). Breeding research in this direction includes large material and practical costs when using the developed methods for assessing combination ability (CА) due to its small analytical capabilities. New approaches to the analysis of the productivity of hybrids in practical studies can significantly increase the volume of the analyzed material and evaluate not only for a short period of testing, but also for a long period of time over the years. Purpose is determination of the combination ability of parental forms of sunflower interlinear hybrids to optimize the breeding process. When analyzing the determination of the combination ability of the parental components of sunflower interlinear hybrids, the method of evaluating the CА according to a special scale developed at VNIIMK (Krasnodar, Russia) was used. This method makes it possible to analyze a large number of hybrid combinations and their parental forms and draw appropriate conclusions for further use in the breeding process. The analysis of the obtained results makes it possible to fully evaluate the obtained interline hybrid combinations by years of testing. We analyzed 1736 hybrid combinations involving 212 maternal forms and 1472 combinations involving 209 paternal pollen fertility restorer lines. 75 maternal lines with a high total combination ability (GCА) and 97 paternal forms with this trait were identified. Maternal lines with high combinational ability VKU 110 A, VKU 140 A and SV 55 A are of interest for use in practical breeding. Among the paternal forms are SV 123 V, VKU 400 V and VKU 401 V. The components of hybrid combinations with high specific combination ability (SCА) have been determined. These are lines VKU 414 A, VKU 413 A, SV 31 Rf, SP 1459. Hybrids with high adaptive properties have been identified when growing conditions change, which will make it possible to purposefully conduct practical breeding to maintain high productivity of sunflower hybrids

Main problem: digital transformation of Kazakhstan’s society leads to emergence of new communication business models, including the so-called proactive data-based service, which implies expansion of communication contact between the state, business and society. Digital transformation of economic sectors and the service sector has objectively caused discussion of issues related to various aspects of its implementation. These include digitalization of society spheres within framework of public administration [1], problems of interaction between business and government [2], mechanisms of interaction between subjects in the private-public partnership model of government and business [3], description of communication models of business types, government and public sector [4], history of emergence of electronic trade, its forms and types of goods delivery to a consumer [5], organizational and managerial relations and processes arising in enterprises, working in field of online marketing and e-commerce [6]. In Kazakhstan, digitalization of spheres and the economy sectors is one of strategic priorities of its development. Use of information and communication technologies in the service sector creates additional impulses to its dynamics, therefore, has impact on improving population’s life quality. In this regard, it is necessary to identify trends and patterns of communication interaction between the state, business and society, to consider and clarify their content. The purpose: the research of state and trends in the development of Kazakhstan service sector under the influence of digital solutions and expansion of communicative contact between the state, business and society. Methods: the performed analysis in the research is based on the materials of the statistical reviews and their analysis using the methods of grouping, generalization, logical analysis, system description and interpretation. Results and their value: a range of the key problems of communication interaction between the state, business and society is investigated and determined. Recommendations are proposed to accelerate the development of e-commerce in Kazakhstan as a tool for communication interaction between business and society and improving population’s life quality.

Main problem: Monitoring the reliability of the foundation of roads, buildings and engineering structures is an important aspect of geophysical research. Modeling of geological heterogeneities is relevant. Moreover, the use of computer modeling in this problem is associated with computational costs. Purpose: Analysis of the vertical electrical sounding (VES) method for modeling the physical properties of soil and their changes when exposed to elastic vibrations. Methods: To achieve the goal, the vertical electrical sounding (VES) method was used, using a one-dimensional model of the geological environment. The direct VES problem was solved by calculating the Hankel integral. Results and their significance: The study made it possible to model a large number of soil layers using the VES method. The results obtained make it possible to determine the parameters of detected objects and changes in the characteristics of the controlled environment when exposed to elastic vibrations. The significance of the results lies in the possibility of improving the method for modeling the physical properties of soil and taking into account their changes under the influence of elastic vibrations, which helps to increase the efficiency and accuracy of monitoring the reliability of the foundation.