Zholdasbekova S.,South Kazakhstan State University |
Karataev G.,Eurasian University |
Uzakbaeva S.,Kazakh Ablai Khan University of International Relations and World Languages |
Yskak A.,South Kazakhstan State University |
And 3 more authors.
International Journal of Applied Engineering Research | Year: 2015
This article describes the major components of required technological skills for future designers taught during the academic process of a college. It considers the choices in terms of the various logical operations required by the fashion industry including fabric processing, assembly charts, performing work operations etc. The article presents the development of an option-based educational program based upon a block module principle and the structural ordering of study materials. The development model of technological competence of the future fashion designer has been elaborated and its scientific-methodical substantiation has been provided. Based upon the results of the ascertaining and formation experiments, the levels of students’ technological skills have been specified with regard to the three components (motivational, content-based, and procedural). © Research India Publications.
Dzhakasheva M.A.,South Kazakhstan State University |
Kedelbayev B.S.,South Kazakhstan State University |
Rahmanberdiyevna E.Z.,South Kazakhstan State University |
Yrsymbekovna M.A.,South Kazakhstan State Pedagogical Institute |
Kosherbayevich B.U.,Atyrau State University
Biology and Medicine | Year: 2016
As a consequence of development of combined method of purification and extraction of pectolytic enzyme, we have produced the enzyme with higher polygalacturonase (PGA) activity with a sufficiently high yield of the final product. The method is based on consecutive removal of individual groups of inactive impurities from enzyme solutions by means of activated charcoal and anion-exchange resin. Application of hydroxyapatite makes it possible to achieve activation of pectinases by removal of low molecular proteins. The absence of pectins and carbohydrates facilitates its usage in winemaking for clarification of superior wine grads and removal of wine stone composed of pectin substances of grape juice. © 2016.
Sharipova A.A.,Kazakh National Technical University |
Sharipova A.A.,Max Planck Institute of Colloids and Interfaces |
Aidarova S.B.,Kazakh National Technical University |
Grigoriev D.,Max Planck Institute of Colloids and Interfaces |
And 4 more authors.
Colloids and Surfaces B: Biointerfaces | Year: 2015
Microencapsulation of vitamin E directly from oil-in-water (o/w) emulsions was carried out by means of a novel practically relevant approach. For the first time, a preformed polyelectrolyte-surfactant complex (sodium polystyrene sulfonate/dodecyl trimethyl ammonium bromide) was simultaneously used as an electrosteric emulsion stabilizer and as a charged precursor for the following build up of microcapsules. Subsequently, a layer-by-layer technique was applied to emulsions leading to the formation of core-shell microcapsules with oily cores and polyelectrolyte shells. The effect of the complexes on the process of emulsion formation and on the stability and characteristics of the resulting emulsions was investigated by measurements of dynamic and equilibrium interfacial tension, size distribution (DLS) and interfacial charge (zeta-potential). The resulting microcapsules were characterized by confocal laser scanning microscopy (CLSM), Cryo-SEM, size distribution and zeta-potential measurements on each stage of the shell assembly. The release kinetics of vitamin E was monitored during the consecutive steps of the encapsulation procedure using UV-vis spectroscopy and showed the progressive enhancement of sustainability.The developed approach may be promising for the practical use in the cosmetic and food industry. © 2015 Elsevier B.V.
Salybekova N.N.,Kazakh State Teacher Training University |
Kuzhantaeva Z.Z.,Kazakh State Teacher Training University |
Basim E.,Akdeniz University |
Batikhanovna T.G.,The Kazakh Turkish University Of savi |
And 2 more authors.
Indian Journal of Science and Technology | Year: 2015
This article describes (Daucus carota L.) those types of fungi's biological and ecological features which bring damage to carrots. Research material source is taken in Karasai district of the Almaty region's Kaynar settlement's vegetable warehouse. Here is a list of the fungi's species which affect the quality of the vegetables and belongs to the fungi species such as Alternaria radicina, Fusarium avenaceum, Penicillium cyclopium, Sclerotinia sclerotiorum relative found in the types of groups such as Alternaria, Fusarium, Penicillium and Sclerotinia. Morphological criteria were defined as a result of this experimental research. Also their Damaging properties and stability to fungicides were investigated. Currently, agriculture's one of the main directions is a stable supply of agricultural products to population. According to the UN Food and Agriculture Organization's census the harmful organisms reduce agricultural products by 30 percent annually. There are the most common types of diseases caused by fungi widely spread among these harmful products. Nowadays clarification and the establishment of strategic measures to combat the biological characteristics of disease-causing fungi are found as the key issues.
Sabden O.,The Institute of economics of Committee of Science of the Ministry of Education and Science of the Republic of Kazakhstan |
Ashirov A.,South Kazakhstan State Pedagogical Institute
American Journal of Applied Sciences | Year: 2016
The present article justifies the necessity of improving the food security planning within the framework of implementing the millennium development goals. In this regard, the study develops a brand new approach in the theory of methodology for assessing and monitoring the global food security, aimed at forecasting quantitative scenarios of its development. A distinctive advantage of this approach is the ability to forecast optimistic, pessimistic and realistic scenarios for provision of food security levels regarding certain groups of countries depending on their economic development. This approach utilizes subjectivity in the process of monitoring the provision of food security levels and contributes to optimizing the ways to increasing it in conditions of uncertainty. © 2016 Orazaly Sabden and Abdumalik Ashirov.