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In this paper, an analysis was made of the use and consumption of soybean meal. Studied organoleptic, physico-chemical, functional and technological indicators of soybean cake. The safety of the use of cake in the production of bakery products has been established. Due to its economic value, reduced price, and high content of nutrients such as protein, fiber, carbohydrates and antioxidants, the use of soybean meal in the production of rye-wheat bread has been explored by partially replacing wheat flour.

This research explores the potential of agricultural waste, specifically flax straw, as a sustainable raw material for eco-friendly packaging materials. This study investigates a three-stage delignification process involving nitric acid, alkaline treatment, and organosolvent solutions. This method effectively removes lignin from the straw, resulting in high-quality technical pulp with 67.7% α-cellulose and a significantly reduced ash content (8.5%). X-ray diffraction (XRD) and thermogravimetric analysis (TGA) were employed to characterize the treated flax straw. XRD analysis revealed changes in the cellulose structure, while TGA indicated enhanced thermal stability compared to untreated straw. Microscopic analysis of the pulp fibers shows a parallel and aligned arrangement, suggesting a high fiber content and a strong paper lattice. The particle size distribution of the ground pulp, influenced by fiber size, has implications for the packing density and mechanical properties of the final product. This study demonstrates the potential of agricultural waste as a sustainable source for packaging materials, contributing to the circular economy and waste reduction. [ABSTRACT FROM AUTHOR]

This research is aimed at studying the properties of polymer anticorrosion coatings based on ED-20 resin widely used in practice and industrial wastes. In this work, three basic types of nanoscale nanofillers were chosen: dispersed particles—microsilica, microspheres obtained at Kazakh enterprises, and carbon nanotubes. Physicochemical research methods were used in the research: a laser analyzer for studying the dispersibility of industrial waste and spectrometric research methods. The properties of materials were investigated by standardized methods. The obtained results show that the introduction of microsilica and microspheres obtained at Kazakhstani enterprises, used as additives, improves both the physical and mechanical properties of epoxy composites compared to the standard (control) material. The results of experiments have shown that the optimal content of additives of microsilica and microspheres provides an improvement in the physical and mechanical properties of epoxy composites in comparison with the standard (control) material. Studies have shown that the introduction of microspheres into ED-20 polymer increases impact toughness. The introduction of microsilica into the matrix contributes to the increase of elastic modulus. Experimental studies of optical properties of samples of carbon composite polymer films based on polystyrene (PS) with additives of carbon nanotubes C60 and C70 and multilayer carbon nanotubes were also carried out. The experimental results obtained for the optical properties of polymer composites based on basic polymers from solid waste and carbon nanotubes showed that the optical properties of polymer composites undergo noticeable changes. [ABSTRACT FROM AUTHOR]

Utilization of industrial waste and secondary raw materials, in particular, in the production of metallic silicon and silicon-containing alloys, which include silica vapors (microsilica), is the main task of implementing environmental policy and solves the problem of their storage and negative impact on the environment, in order to reuse them in polymer composites. The use of microsilica as a filler in composite materials based on epoxy resins contributes to a positive effect on the basic properties of the resin, and also makes it possible to use the composite material as coatings and parts in the repair of machinery and equipment. The aim of the work was to establish the positive effect of microsilica as a filler in composite materials based on ED-20 epoxy resin on improving the physical and mechanical properties of composite materials. Within the framework of this work, studies were conducted to test composite materials based on ED-20 epoxy resin, differing in different filler content of 2, 5, 10, 15 wt. % on impact strength, tensile strength and modulus of elasticity, adhesion and impact strength of the coating. The analysis of the obtained results showed a positive effect of microsilica as a filler in composite materials based on ED-20 epoxy resin on the physical and mechanical properties of the composite material. The optimal filler content was determined, which is 2 % of the mass of the ED-20 epoxy resin, while an increase in adhesion, toughness of the composite material by 45 %, tensile strength and modulus of elasticity by 21 % and 5 %, respectively, and the strength of the coating on impact by 32 %, compared with the addition of microsilica in ED-20, which shows the prospects of using microsilica as a filler in composite materials. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]