Интернаука - Интернаука №16 (часть3) 2020

significant changes in the technological process.

Pectin has acquired special significance recently,

The insolubility of pectin in systems with a high

when it was found that it has the ability to form

sugar content allows to prepare a dispersion of pectin insoluble complexes, remove toxic metals from the

without its clumping in a concentrated sugar solution, human body and long-lived (with a half-life of several for this purpose, the pectin was previously dissolved in

decades) isotopes of Sr, Ce. In addition, pectin is able to

hot water at a temperature of 70°C with constant stirring

absorb and remove from the body biogenic toxins,

for 30 minutes and was added to the recipe.

xenobiotics,

anabolics,

metabolic

products

and

The formation of a specific sour-milk taste and ar-

biologically harmful substances that accumulate in the omatic substances are formed during the fermentation

body. It is recognized in most countries as a valuable and maturation of the product, and also depends on the

food ingredient that has no restrictions on use [2, p. 30].

composition of bacterial starter cultures and added in-The analysis of literary sources shows that among

gredients.

the many problems currently facing humanity, one of

The results of the study of organoleptic properties

the first places is occupied by the problem of

of finished products are given in profilagram-1. At a environmental

pollution

with

various

chemical

concentration of pectin in the amount of 1%, as in the substances-products of technogenesis, among which a

control, there is a separation of phases and with an significant place is occupied by heavy metals [3, p. 55].

increase in temperature, the process goes faster. When In this regard, in this research work, we considered the

the concentration of pectin is 2% and 3%, milk

use of apple pectin in the production of yogurt, in order

fractionation does not occur, the mixture becomes

to structure and detoxify the properties of this raw viscous and homogeneous.

material.

The duration and temperature of the fermentation

The research paper examines the influence of apple

process, as well as the acidity of the product are

pectin on the quality of yoghurts introduced during their

important factors that affect the consistency of yogurt.

production in order to form such specific features as The duration of fermentation of milk is usually set by structure, consistency, viscosity, appearance, and taste.

increasing the acidity, viscosity or strength of the

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Журнал «Интернаука»

№ 16 (145), часть 3, 2020 г.

resulting clot, which also depends on the added

the ability of proteins to form spatial structures, retain ingredients. This is confirmed by our studies, where

moisture, and so on.

there was a separation of phases into a liquid

In this regard, at the next stage, it was advisable to

consistency and a clot sludge (1-sample), which was not

study the effect of pectin on the acidity of the product observed in 2nd and 3rd samples. The nature of the clot is

during fermentation (diag.-1).

determined by the level of accumulation of lactic acid, 180

160

140

120

360 min

100

180 min

80

60 min

60

40

20

0

Control

1-simple

2-simple

3-simple

Diagram 1. Influence of apple pectin on the acid formation process

The results of the study the effect of added pectin Acidity also affects the viscosity of pectin solutions.

on the acidity of product shows that when adding apple

The viscosity of the pectin solution can be used to de-pectin in amount of 1-3 %, the acidity increased in 2

termine its thickening and moisture-retaining properties.

hours to 3.2% and 16.1 %, respectively and to 5.3% and

The accumulation of lactic acid during lactic acid

21.3%, respectively in 8 hours in comparison to the con-

fermentation of sugars is essential for the formation of a

trol sample.

protein clot that determines the consistency of yogurt.

The speed of the fermentation process is affected by

The resulting lactic acid reduces the negative charge of

fermentable sugars in the raw material, so the test sam-

casein micelles, since H+-ions suppress dissociation of ple 1, 2 and 3 with the addition of pectin was marked by

the carboxyl groups of casein, as well as the hydroxyl a sharp increase of acid after 2-3 hours fermentation.

groups of phosphoric acid. As a result, achieves the This is due to the breakdown of pectin which is a high

equality of positive and negative charges at the isoelec-

molecular polysaccharide to sugars, the first 2 hours, tric point of casein (pH 4.6–4.7). At the isoelectric and further fermentation by microorganisms of bacterial

point, casein or paracasein particles aggregate in a colli-

starter cultures.

sion, forming chains or threads, and then a spatial grid,

The end of fermentation is usually set to obtain a

in the cells or loops of which the dispersion medium sufficiently strong clot and titratable acidity of 75-85

with fat balls and other components of milk is captured,

°T, and a further increase in acidity can lead to a re-thus compacting the clot. Consequently, further research

charge of the protein, so that the clot structure becomes

was devoted to the influence of apple pectin on the brittle, irreversibly collapsing bonds, the yogurt loses rheological properties of yogurt.

plasticity and liquefies when stirred.

Research data show that using of pectin during

Thus, the influence of the amount of added pectin

yogurt producing allows you to eliminate such defects on the speed of the fermentation process is established.

as separation of serum and excessively liquid

consistency, as well as improve organoleptic indicators and give detoxification properties to the product.

References:

1. Донченко Л.В., Фирсов Г.Г. Технология пектина и пектинопродуктов- Краснодар: КГАУ, 2006.-279с.

2. Пектин основной источник борьбы с вредными веществами / Е.П. Лисовицкая, С.В. Патиева, Л.Я. Родионо-

ва, Ю.Н. Шакота // Приоритетные направления развития пищевой индустрии: матер. науч.-прак. конф. –

Ставрополь, 2016. – С.385-388

3. Функциональные пищевые продукты. Введение в технологии / А.Ф. Доронин [и др.]. М.: ДеЛи принт, 2009.

288 с.

4. Методическое указание. Блинов, В.А. Биохимия с основами физической и коллоидной химии / В.А. Блинов, В.И. Латышев, Ю.В. Платонова, В.Р. Струговщиков.- Саратов: Гарнитура Таймс, 2005 – с. 127-128.

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Журнал «Интернаука»

№ 16 (145), часть 3, 2020 г.

PHILOLOGY

INTERESTING ACTIVITIES TO RAISE COMMUNICATIVE CULTURE

FOR SCHOOLCHILDREN

Nigora Tursunova

An English teacher at a secondary school №28

Uzbekistan, Uchkurgan district, Namangan region

Oyista Khodjimatova

An English Teacher at a secondary school №30, Uzbekistan, Uchkurgan district, Namangan region

ABSTRACT

One of the most pressing problems in my work is the culture of communication. We all know that language and culture are interrelated. Communication is not only vocabulary, grammar and pronunciation, but also cultural aspects of this language. There is much more common side between English and Uzbek culture, but we still see the opposite. Language represents the nature of the country - its people, its emotions and traditions. That is why a foreign language teacher should teach the same language to the community. The relationship between language and culture is a complex one and it is always quite challenging to fully understand people’s cognitive processes when they communicate. Language competence does not only include the knowledge of grammatical principles and sentence construction, but also knowledge of the norms that link language to social and cognitive context. Many teachers and students seem to lose sight of the fact that knowledge of grammatical systems has to be complemented with culture-specific meanings.

The structure of a language can determine the way

ask, aiming at using different types of questions, both in which speakers of that language view the world. The

general and special, using the lexical-grammatical mate-

meanings of a particular language can also represent the

rial studied. In the end, you can ask to say why they are

culture of a particular social group. It is impossible to happy and give advice on what can be done to make the

understand a culture without having some form of un-

holiday memorable. Possible questions: When is your

derstanding of its language. The two are always con-

birthday? Who comes to say "Happy birthday"?

nected. When people learn another language, it helps

What can your

parents give?

What does your

them to learn about the world. Learning a language is mum cook?

Do you

invite

your

friends?

therefore learning the behavior of a given society and its

Can you play games? What games can you play?

cultural customs. Language is a product of the thoughts

P1: I like my birthday because my friends and I go

and behavior of a society.

to the cafe. There is a funny clown. He plays with us.

The American linguist Nelison Mondela said: “If

We laugh a lot. A holiday is approaching, for example you talk to a man in a language he understands, that the New Year. The teacher begins the lesson: I like New

goes to his head. If you talk to him in his language that

Year. I am always happy. I get many presents and give

goes to his heart.” Phrases, words, syntactic forms and

them to my dearest. I always write a letter to father concepts are sometimes impossible to translate, as they

Frost (Santa Claus) and ask for something. But this time

sometimes do not even exist in some languages. Differ-

I don’t know what to ask about. Can you advise me?

ences in language between cultures are evident when

Students express their ideas and explain their request.

you compare how some countries have different mean-

For example: P1 - You can ask for a computer. You can

ings for certain phrases. For example, in many European

play games and send e-mails to your friends. You can cultures, the term "a good day" implies a sunny day, know many clever things from the computer.

whereas in many African cultures, it implies "a rainy The explanation of the proverbs also applies to this

day". Personally, I recommend using this type of exer-type of exercise. For example: one of the not very dili-

cise - creating situations in the classroom, which also gent students received an excellent result. The teacher increases motivation and reveals the creative abilities of

praised and turned to the board, where it was written: students. Situations can be given at the beginning of the