No abstract

Epoxy resin‐based composite materials were investigated. Samples were made of epoxy resin ED‐20 with the addition of different amounts of microspheres. Structure and sizes of small filler particles were determined. The derived compounds were tested for resistance to alternating temperatures and corrosive media. The results demonstrated that samples with the addition of 10 % of microspheres are more resistant to the impact of 25 % acid and alkali, as well as to gasoline. At the same time, the amount of the filler from 2 to 10 wt % does not influence the resistance to alternating temperatures significantly. The conducted tests demonstrated the resistance of the developed composite materials to alternating temperatures and corrosive media, which allows using them as corrosion‐resistant coatings for metal structures and in machine maintenance.

Background and Aim: Trichinellosis remains a dangerous disease for humans and animals, which can lead to a lethal outcome. The study of specific body reactions in response to invasion by different types of Trichinella can help in the early diagnosis of the disease. This study aimed to investigate the hematological, biochemical, and serological characteristics of rabbits experimentally infected with trichinellosis, as well as the possibility of using changes in these parameters at various disease stages for early hematological, biochemical, and serological diagnosis of trichinellosis. Materials and Methods: Three groups of rabbits were orally infected with Trichinella nativa and Trichinella spiralis derived from encysted T. spirtalis larvae in pork muscle samples. The first and second groups were infected with T. nativa and T. spiralis, respectively, while the third group served as control by receiving a physiological solution. An ADVIA 2120i automatic hematology analyzer with a blood smear staining module was used to determine the hematological parameters of rabbits. Antigens were used in an enzyme-linked immunosorbent assay (ELISA) to detect antibodies in the sera of infected rabbits that were supernatants containing excretory-secretory antigens (ES-Ag) and somatic antigen (S-Ag). Results: The detection of biochemical responses to the invasion of T. nativa and T. spiralis isolates was detected and hematological parameters were featured in two cases. Trichinella nativa increased the number of erythrocytes, neutrophils, eosinophils, monocytes, basophils, and thrombocytes on day 7 in rabbits. Creatine kinase (CK) is regarded as the most important indicator for the early detection of parasite invasion. Blood biochemistry showed no active response to T. spiralis infection. However, counts of erythrocytes, neutrophils, lymphocytes, and CK rose significantly. In both color indicators, the number of thrombocytes decreased. Enzyme-linked immunosorbent assay with ES-Ag and S-Ag of these isolates demonstrated the ability to detect antibodies as early as 7 days after infection, with a significant increase in the marker up to 70 days. Conclusion: On the 7th day after infection, blood tests of infected animals revealed CK-N-acetyl-cysteine (18.2%) and neutrophils (43%) when infected with T. nativa and neutrophils (26.7%) and lymphocytes (20%) when infected with T. spiralis. These indicators may serve as specific parameters for the early detection of Trichinella spp. invasion.

The article presents the organoleptic and physicochemical (humidity and strength) quality indicators of pasta with the addition of millet at 7.7, and 15.5%, as a new recipe for pasta production. Millets can be used to supplement pasta because of their superior nutritional value and health advantages. On the territory of the Republic of Kazakhstan and the Eurasian Economic Union, the quality indicators were calculated while taking into account the practices outlined in the standardized documents. Express drying, accelerated drying, drying to a constant mass, and employing the MA-30 "SARTORIUS" apparatus following interstate standards were all employed. The study aimed to achieve appropriate organoleptic quality indicators and physicochemical indicators of humidity up to 28% (after processing pasta with the addition of millet 7.7, and 15.5%. Approximately 100 trials were carried out at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry" Russian Federation, Moscow. According to the study's findings, all quality indicators are within acceptable ranges, except for pasta with the addition of millet 23.3%, recipes for pasta with the addition of millet have been developed, a utility model patent has been obtained in the territory of the Republic of Kazakhstan No. 7071, issued by the Republican State Enterprise on the right of economic management "National Institute of Intellectual Property". In conclusion, pasta recipes with the addition of millet have been developed. According to the study's findings, all quality indicators are within acceptable limits except pasta with the addition of millet, which accounts for 23.3% of the total.

This article discusses the qualitative indicators of pasta products obtained by partially replacing highquality wheat powder with flaxseed cake. This is due to the fact that flaxseed cake has a high energy value, is rich in essential protein, macro-, microelements and vitamins, fats remaining in flaxseed cake after fat extraction have all useful properties, contain alpha-linolenic (omega-3) fatty acid, as well as other unsaturated fatty acids. After the procedure of "pressing" of raw materials, organoleptic and Physico-chemical parameters were considered, the indicator of shape preservation after the "cooking" process was determined. Quality indicators of GOST 31743-2017 "Pasta. General technical conditions", GOST 31964-2012 "Pasta. Acceptance rules and methods for determining quality", GOST 10974-95 "Flax cake. Technical conditions" are defined in accordance with regulatory and technical documents. The enrichment of pasta with flax cake improves the biological, nutritional properties of the product and allows you to replace high-quality wheat flour with economic raw materials. The results of the study obtained by quality indicators meet the established requirements.The moisture content of pasta when replacing premium wheat powder by 3.8%, 7.7% and 15.5% with flax cake is 28% (after the procedure of "pressing raw materials"). The use of flax cake as a raw material reduces the cooking time of pasta, ensures that the mold after cooking will meet the requirements and will not stick together.