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 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.

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.

This article analyzes the essence of the concept of "packaging", made the systematization of approaches and the role of packaging in the course of treatment. According to research results, based on a critical analysis of the existing provisions of the creation of the package proposed by its own methodological tools, which brings together the work of the producers (designers, graphic designers) and marketers.

To improve soil water regime and moisture supply of plants, moisture-swelling polymeric materials are used in the form of hydrogels, which, upon contact with water, rapidly absorb and retain it for a long time in its volume. However, widespread of such hydrogels used in plant growing is currently limited by its high cost. In this connection, from the economic point of view, the use of composite materials as soil conditioners is of great importance, including inexpensive natural raw materials in its composition while maintaining high rates of moisture sorption and water retention. The task is to improve the mixture to maintain the soil balance of various agricultural crops by changing the quantitative ratio of components, significantly cheaper the composition, improving its quality indicators. The purpose of the scientific article is the mixture for maintaining the soil balance of various agricultural crops, which contains an active product based on a granulated hydrogel and a targeted additive.

The article is devoted to the current problem of differential diagnosis of diseases of viral etiology in farm animals. Viral diseases are currently widespread, occupy a leading role in the infectious pathology of farm animals, causing enormous economic damage. Given the magnitude of animal vaccine prophylaxis, in order to increase the effectiveness of antiepizootic measures, the urgent issue i s the development of methods for the rapid and effective detection and differentiation of field and vaccine strains of the infectious rhinotracheitis virus in cattle. The possibility of using a polymerase chain reaction to identify and differentiate a vacc ine strain from epizootic strains and isolators of the cattle infectious rhinotracheitis virus is considered. In the process of research, a PCR-RFLP analysis method was developed to detect the IRT virus in the test material. The PCRRFLP analysis method was used to identify and differentiate the vaccine strain TK-A form epizootic strains and isolators of the cattle IRT virus. The principle of PCR, based on repeated repetition of DNA cycles, annealing and synthesis, which leads to an increase in the number of specific DNA fragments of the pathogen, allows you to take into account the results of PCR in an agarose gel. Analysis time is about 30 hours. The sensitivity of detecting viral DNA is 1-10 picograms (102 TCD). Due to characteristics such as relative simplicity and reaction rate, high sensitivity, specificity and reproducibility, PCR has recently become widespread in basic and applied research in various fields of biological science, including veterinary virology. The results obtained during the studies show that the use of PCR-RFLP allows to differentiate field and vaccine strains and isolates of the IRT virus with a high degree of reliability. The use of PCR -RFLP analysis increases the efficiency and informativeness of studies in the molecular epizootol ogy of cattle RTI, as it allows not only to identify the DNA of different virus strains regardless of their nature, but also to differentiate between them, including differentiating the strain TK-A used for the production of attenuated vaccines against epizootic strains and isolates of the virus.

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 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.

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.

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

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.

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 is devoted to the development of technological parameters for the production of gluten-free pasta, as well as to the study of the influence of physico-chemical factors on the formation of the structure and organoleptic parameters of gluten-free pasta. The authors studied modern approaches to the production of gluten-free food in Kazakhstan. During the study, the main types of raw materials used in the production of gluten-free pasta of functional orientation were identified. For the production of a new product, a reasonable choice of raw materials and functional ingredients was carried out, the formulation and production technology were developed, all temperature and time modes were described, physico-chemical, organoleptic parameters of the new product were studied, a production flowchart was developed. The purpose of the article is to develop the technology of gluten-free pasta enriched on the basis of corn, rice flour and meeting the requirements for specialized food products, with the addition of functional and flavoring ingredients to expand the range of gluten-free products in the Republic of Kazakhstan. In experimental studies, the formula of a new gluten-free paste based on rice and corn flour with the addition of flaxseed flour, soy protein isolate «EdimCo», xanthan gum, dietary fiber (psyllium), Supermak booster was developed. The complex results of organoleptic and physico-chemical parameters of whole-grain flour for the production of new gluten-free pasta are presented. The results of organoleptic and physico-chemical indicators, as well as safety indicators of finished gluten-free pasta are presented. The article presents the technological parameters and time modes of the production process of fresh pasta, including the following basic operations: preparation of raw materials at t = 10 0C, kneading pasta dough at t = 40-45 0C, vacuuming at 40-10 kPa, pressing (extrusion) at 7 min, 10-12 MPa, drying and stabilization at 10-12 MPa, cooling of dried products t = 20-25 0C 4 hours, packaging of finished products at t = 35 0C and relative humidity 70 %.