Landslide Prediction in the Village Min-Kush of Kyrgyz Republic

The work is devoted to the actual problem of landslide prediction in the mountain zone and the development of measures for engineering protection of the landslide hazardous area. The main task of the presented work was to calculate the stability of the landslide slope within the MinKush village of the Jumgal district of the Naryn region of the Kyrgyz Republic. A preliminary assessment of the natural factors of the development of landslide processes on the territory of the Jumgal district was carried out, danger zones were identified and predictions were made on the possible activation of the landslide process. Engineering protection measures for the studied area are recommended

Effect of Iron Nanopowder on Flammability of Epoxy Composites

Reducing the flammability of polymeric materials is a serious problem that needs to be solved. The paper presents the results of a study of the effect of iron nanopowders, used as filler, on the flammability of epoxy polymers. Epoxy composites filled with 5 wt. % of iron nanopowder and 10 wt. % of boric acid separately, as well as in combination were prepared. The flammability of the prepared samples was evaluated by determining the ignition temperature and time-to-ignition

Research of Influence of Potassium-rich Diets on the Physical Performance of Students

The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of students. There was studied the influence of potassium cations on the activity of proteolytic enzymes of wheat flour. It was established, that at using potassium-cationic water, the output of wet gluten (35,1 %) essentially increases, at that the output of dry one (8,4 %) decreases to the same extent that is a positive factor in the bakery technology. It was proved that enriching the vital medium of bakery yeast by potassium cations essentially activates their ability to hydrolysis of maltose that favors activation of the process of gassing (Maltase activity – 35,1 min). The process of gassing influences the speed of dough-conduction and ready bread quality, especially volume (357,7, 100 g/ml), porosity (79,1 %) and crumb ability to compression (33,5 c.u.). It was established, that consumption of bread, produced on potassium-cationic water, favors the strengthening of the heart muscle tone, improvement of the general condition of the organism, especially, physical endurance and performance

The Study of Influence of Aronia Additives on Functional-technological Properties of Wheat Flour

The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated. To study the influence of aronia additives on the main receipt component of short dough (wheat flour) there was elaborated an algorithm of the study that includes theoretical analysis and physical-chemical experiment. The expedience of introduction of aronia as a powder directly into wheat flour was theoretically grounded. The methods of estimation of the content of polyphenol compounds, influence of aronia additives on amylolytic and proteolytic activity of wheat flour, its sugar-creating ability, were selected. The methods of experiment planning and mathematical processing of experimental data were realized using computer program MS Excel 97 2003.In was established, that the aronia additive weakens the gluten of wheat flour and prevents the swelling of gluten proteins. It positively influences the process of short dough formation and provides a possibility of its storage during the long time until baking. The use of aronia additives in technology of short dough products allows not only raise their food value but also improve the quality of short dough

Thermal and Mechanical Characteristics of Polymer Composites Based on Epoxy Resin, Aluminium Nanopowders and Boric Acid

The epoxy polymers are characterized by low thermal stability and high flammability. Nanoparticles are considered to be effective fillers of polymer composites for improving their thermal and functional properties. In this work, the epoxy composites were prepared using epoxy resin ED-20, polyethylene polyamine as a hardener, aluminum nanopowder and boric acid fine powder as flame-retardant filler. The thermal characteristics of the obtained samples were studied using thermogravimetric analysis and differential scanning calorimetry. The mechanical characteristics of epoxy composites were also studied. It was found that an addition of all fillers enhances the thermal stability and mechanical characteristics of the epoxy composites. The best thermal stability showed the epoxy composite filled with boric acid. The highest flexural properties showed the epoxy composite based on the combination of boric acid and aluminum nanopowder

Influence of modified natural zeolite on the thermal stability of epoxy based composites

The effect of modified natural zeolite of the Shivyrtuysky deposits on the thermal behavior of epoxy composites at the heating was studied. The modification of the zeolite particles with aluminum oxyhydroxide (AlOOH) nanofibers was made. AlOOH nanofibers were obtained at the heating and oxidation of aluminum powder by water. The parameters of thermal-oxidative and thermal destruction of the samples with a filler concentration of 1, 2, 5 and 10 wt. % were determined. The limiting oxygen index was determined by the calculation method

Influence of modified natural zeolite on the thermal stability of epoxy based composites

The effect of modified natural zeolite of the Shivyrtuysky deposits on the thermal behavior of epoxy composites at the heating was studied. The modification of the zeolite particles with aluminum oxyhydroxide (AlOOH) nanofibers was made. AlOOH nanofibers were obtained at the heating and oxidation of aluminum powder by water. The parameters of thermal-oxidative and thermal destruction of the samples with a filler concentration of 1, 2, 5 and 10 wt. % were determined. The limiting oxygen index was determined by the calculation method

RESEARCH OF INFLUENCE OF POTASSIUM-RICH DIETS ON THE PHYSICAL PERFORMANCE OF STUDENTS

The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of students. There was studied the influence of potassium cations on the activity of proteolytic enzymes of wheat flour. It was established, that at using potassium-cationic water, the output of wet gluten (35,1 %) essentially increases, at that the output of dry one (8,4 %) decreases to the same extent that is a positive factor in the bakery technology. It was proved that enriching the vital medium of bakery yeast by potassium cations essentially activates their ability to hydrolysis of maltose that favors activation of the process of gassing (maltase activity – 35,1 min). The process of gassing influences the speed of dough-conduction and ready bread quality, especially volume (357,7, 100 g/ml), porosity (79,1 %) and crumb ability to compression (33,5 c.u.). It was established, that consumption of bread, produced on potassium-cationic water, favors the strengthening of the heart muscle tone, improvement of the general condition of the organism, especially, physical endurance and performance