Annotation: This paper presents a biotechnological approach of making a meat product in order to create a new domestic product. As the result of the study, prescription composition of the meat product with a cereal component was developed. Components comprise raw materials of domestic production, which allows to increase the level of nutritional balance of the product. The prescription composition includes secondary raw materials, and that allows manufacturers of processing industries to use non-waste production. This characteristic has been achieved due to the know-how. Secondary raw materials have nutritional value, but because of its features (coarse fibers) they are poorly digest by the body. The developed know-how ensures that these fibers are transformed into easily digestible form, giving the product special characteristics, which are described based on the results of nutritional value of the newly developed type of product. The developed new product allows to expand the range of meat products on the market.

Annotation: Principles of development of graphic user interface are considered in the article. Possibility of creation is described by comfortable and clear to the user of model of co-operating with software without the necessity of study of some special language. The authors, based on the analysis of development of user interface, pointed out a problem on bearableness of software on other operating systems, because a graphic interface essentially depends on the possibilities given by the operating system for his creation. The article is sanctified to the analysis of principles of creation of user interface. An attempt to identify factors that are a prerequisite for creating an effective user interface model was made.