News of the National Academy of Sciences of the Republic of Kazakhstan-Series Chemistry and Technology最新文献

{"title":"APPLICATION OF NEW CORROSION INHIBITOR FOROILFIELD EQUIPMENT AND PIPELINES FOR IMPROVING THE ECOLOGICAL SECURITY","authors":"K. Mammedov, S. Aliyev, V. Nurullayev","doi":"10.32014/2021.2518-1491.64","DOIUrl":"https://doi.org/10.32014/2021.2518-1491.64","url":null,"abstract":"","PeriodicalId":43167,"journal":{"name":"News of the National Academy of Sciences of the Republic of Kazakhstan-Series Chemistry and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46108835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AMINO AND FATTY ACID COMPOSITION OF DATURA STRAMONIUM L. (SOLANACEAE)","authors":"Y. Sheveleva, Y. Litvinenko, N. Mukhtarova, V. Khutoryanskiy","doi":"10.32014/2021.2518-1491.68","DOIUrl":"https://doi.org/10.32014/2021.2518-1491.68","url":null,"abstract":"","PeriodicalId":43167,"journal":{"name":"News of the National Academy of Sciences of the Republic of Kazakhstan-Series Chemistry and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45539070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"SORPTION OF MANGANESE (II) AND VANADIUM (IV) CATIONS BY TAGAN BENTONITE IN AN AQUEOUS MEDIUM","authors":"R. Chernyakova, U. Jussipbekov, G. Sultanbayeva, R. Kaiynbayeva, N. Kozhabekova","doi":"10.32014/2021.2518-1491.69","DOIUrl":"https://doi.org/10.32014/2021.2518-1491.69","url":null,"abstract":"","PeriodicalId":43167,"journal":{"name":"News of the National Academy of Sciences of the Republic of Kazakhstan-Series Chemistry and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43369072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PEDOT: PSS POLYMER FILMSOBTAINED BY SPIN-COATING METHOD","authors":"A. Rakhimova, S. Ait, K. Urazov","doi":"10.32014/2021.2518-1491.66","DOIUrl":"https://doi.org/10.32014/2021.2518-1491.66","url":null,"abstract":"","PeriodicalId":43167,"journal":{"name":"News of the National Academy of Sciences of the Republic of Kazakhstan-Series Chemistry and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47337755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"OBTAINING OF WATER-SOLUBLE CHELATE FORMS OF CALCIUM AND MAGNESIUM HUMATE","authors":"M. Ibrayev, M. Issabayeva, A.S. Tusupova, A. Amanzholova, A. Kuandykova","doi":"10.32014/2021.2518-1491.63","DOIUrl":"https://doi.org/10.32014/2021.2518-1491.63","url":null,"abstract":"","PeriodicalId":43167,"journal":{"name":"News of the National Academy of Sciences of the Republic of Kazakhstan-Series Chemistry and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47803638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"SOME FEATURES OF ELECTRODEPOSITION OF METALS FROM ELECTROLYTES WITH SURFACTANTS","authors":"N. Vysotskaya, B. Kabylbekova, D. Asylbekova, R. S. Spabekova, E. Lukin","doi":"10.32014/2021.2518-1491.58","DOIUrl":"https://doi.org/10.32014/2021.2518-1491.58","url":null,"abstract":"for a long time, the use of various surfactants in the composition of simple electrolytes by researchers to improve the quality of metal coatings with cadmium and zinc has been an urgent task.Surfactants contribute to the grinding of the coating structure, the elimination of their porosity and the appearance of anticorrosion properties of coatings. For example, cadmium electroplated coatings require corrosion resistance, since they are operated in tropical climates, in underground tunnels. Zinc coatings are widely used in building structures and roofing, on electrified railways and high-voltage power lines, in the mining industry and water pipes, as well as for galvanizing the body material in modern all-terrain vehicles to pass in hard-to-reach places without being subjected to corrosion. The object of our research is the process of electrodeposition of cadmium and zinc from simple acidic electrolytes with surfactants, which are thiourea derivatives of dialkyl-phosphorous acids in the current density range of 0.5-3.5 A /dm2, at room temperature. To confirm the quality of the obtained electroplating, we used a JSM-6490LV scanning electron microscope with INSA Energu energy–dispersion microanalysis and HKL-Basicc structural analysis systems with a useful magnification of 300000.","PeriodicalId":43167,"journal":{"name":"News of the National Academy of Sciences of the Republic of Kazakhstan-Series Chemistry and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42098815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ҰНДЫ КОНДИТЕР ӨНДІРІСІНДЕ ДӘСТҮРЛІ ЕМЕС ШИКІЗАТТАРДЫ ҚОЛДАНУДЫҢ ТИІМДІЛІГІ","authors":"А.Ә. Әбдібек, Б.Ж. Мулдабекова, М.А. Якияева, М.А. Идаятов, А.Ж. Әбіл","doi":"10.32014/2021.2518-1491.45","DOIUrl":"https://doi.org/10.32014/2021.2518-1491.45","url":null,"abstract":"Қазіргі таңда тағам өндірісі, соның ішінде кондитерлік өнімдер, инновациялық технологиялардың ең көп таралған объектілері болып табылады. Кондитер өндірісі-тамақ өнеркәсібінің ең тұрақты салаларының бірі. Оларды тағамдық құндылығы жоғары өнімдермен байыту үшін, дәстүрлі емес шикізаттарды пайдаланады. Тамақтану элементтерінің ішінде адам ағзасының өз ақуыздарын синтездеуге қажетті аминқышқылдарының көзі болып табылатын белоктар маңызды рөл атқарады. Ақуыздар-бұл барлық мүшелерді, гормондарды, ас қорыту шырындарын, ферменттерді және т.б. құрайтын пластикалық материал. Диеталық тамақтануда талшықтар да маңызды. Олардың тамақтанудағы рөлі әртүрлі: олар жалған қанықтыру әсерін жасайды, асқазан қабырғасына әсер етеді. Ішектен өткен кезде диеталық талшықтар адсорбциялық қасиеттерді көрсетіп, суды сақтай алатын кесек түзеді, нәтижесінде токсиндердің, ауыр металдардың тұздарының, бактериялардың, вирустардың концентрациясы төмендейді, ішек қабырғасының рецепторлары тітіркенеді, ішек транзиті жеделдейді [1-3]. Мақалада дәстүрлі емес шикізат ретінде: қант қызылша ұнтағы, жасымық ұны алынды. Созылмалы печеньенің жаңа түрі мен жасалу технологиясы құрастырылды. Зерттеу барысында дәстүрлі емес шикізаттардың созылмалы печеньенің органолептикалық көрсеткіштеріне әсер етуі анықталып, сапасы стандарттық талаптарға сай жасымық ұнының 10%-ы қосылған созылмалы печенье нұсқасы таңдалды.","PeriodicalId":43167,"journal":{"name":"News of the National Academy of Sciences of the Republic of Kazakhstan-Series Chemistry and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47589310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CHEMICAL ACTIVATION OF THE SURFACE OF THE BURNT ROCK BY VARIOUS MODIFIERS","authors":"Z. Rakhimberlinova, I. Kulakov, A.Zh. Alimzhanova, M.М. Mussirepov, N.E. Nakypbekova","doi":"10.32014/2021.2518-1491.55","DOIUrl":"https://doi.org/10.32014/2021.2518-1491.55","url":null,"abstract":"This article presents the results of experimental studies of the process of grafting humic acids and their functional derivatives on modified and unmodified surfaces of burnt rock. It is shown that the inoculation of humic acids on inorganic carriers is more successful with the preliminary activation of the surface of burnt rocks. The acidic and sorption properties of grafted surfaces of humic sorbents with respect to heavy metal ions have been studied. It is shown that many of the modifying additives on the surface of the inorganic carrier can increase these properties by 1.2-2.0 times in comparison with the original rock. Surface modification was carried out by means of impregnation with water solutions of the modifier and subsequent heat treatment; heating at boiling point in water solutions with subsequent heat treatment of precipitation. The interaction of modifiers with the surface occurs by the type of ion exchange for silanol or aluminol groups with weak acidity. It is also possible to connect via hydrogen bonds or dipole-dipole and induction interactions. It was found that the degree of grafting of humic compounds is significantly higher on the activated surfaces of the burnt rock. The content of the modifier on the surface of the carrier is 10-40%, depending on the experimental conditions and the nature of the modifier. The most active modifiers are sodium phosphate and potassium carbonate. The kinetics of the interaction of the surface of the burnt rock with potassium carbonate of different concentrations to reduce the specific electrical conductivity of the reaction mixture over time is studied. A comparative study of the sorption properties of grafted surfaces was carried out, depending on the nature of the functional groups of the humic component of the sorbent, the nature and concentration of the metal ion. The degree of sorption of metal ions with mineral carriers increases from 12-15% to 20-90%, depending on various factors. The highest sorbability of new huminomineral sorbents was noted for lead ions.","PeriodicalId":43167,"journal":{"name":"News of the National Academy of Sciences of the Republic of Kazakhstan-Series Chemistry and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48055303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CALCULATE THE STANDARD ENTHALPIES OF COMBUSTION, FORMATION AND MELTING OF THE COMPLEX ROSEOFUNGIN WITH α-, β- and γ-CYCLODEXTRIN","authors":"R. I. Jalmakhanbetova, Y. Suleimen, B. K. Kasenov","doi":"10.32014/2021.2518-1491.48","DOIUrl":"https://doi.org/10.32014/2021.2518-1491.48","url":null,"abstract":"One of the most important quantities in chemical thermodynamics and thermochemistry is the enthalpy of combustion. Of the currently existing methods for calculating the heat of combustion of natural and synthetic organic compounds, the most acceptable and correct in our case was the Karash method. In this study, the standard enthalpy of combustion, the standard enthalpy of formation, and the melting enthalpy of the antibiotic roseofungin and its cyclodextrin derivatives were calculated. As a result of the study, the thermodynamic constants of the standard enthalpies of combustion, standard enthalpies of formation, and the enthalpies of melting of the above compounds were calculated, which are of interest for physicochemical modeling of processes with their participation, serve as initial information arrays for loading into fundamental thermodynamic data banks and reference books, and is also important for standardization and certification of these complexes. It should be noted that the presence of a large number of hydroxyl groups in the structures of the studied complexes allows them to be attributed to polar compounds.","PeriodicalId":43167,"journal":{"name":"News of the National Academy of Sciences of the Republic of Kazakhstan-Series Chemistry and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47558218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE INFLUENCE OF YEAST RACES ON THE AROMA-FORMING SUBSTANCES OF TABLE WINES","authors":"Z.А. Anarbekova, G. Baigazieva","doi":"10.32014/2021.2518-1491.43","DOIUrl":"https://doi.org/10.32014/2021.2518-1491.43","url":null,"abstract":"Wine is a product of biochemical transformations, compounds present in grape juice, by controlled alcoholic fermentation, that is, effervescence. Grape and yeast enzymes play a key role in the processing of grapes and the preparation of wine, influencing all biotechnological processes of winemaking. Adding liquid or dry active yeast to the wort allows better control of the fermentation process. Under the influence of these yeasts, sugar is converted mainly into alcohol or carbon dioxide, but the yeast itself during fermentation produces many molecules (higher alcohols, esters) that affect the aroma and taste of wine. These transformations take about two weeks and lead to a significant increase in temperature, which must be regulated, not allowing it to rise above 18-20°C: otherwise, some of the aromatic substances may evaporate and the fermentation process itself will stop. The amount of yeast that determines the correct and complete fermentation depends both on the quality of the wort itself, and on the more or less prolonged access of air, the ambient temperature. The air, or rather the oxygen of the air, has a beneficial effect on fermentation as long as there are still many nutrients (sugars) in the wort; as the latter are consumed, extremely small yeast cells are formed, which persist for a long time in the form of turbidity. The rapid course of fermentation can be greatly facilitated by the periodic stirring of yeast, which, settling to the bottom, lose direct contact with nutrients — the lower layers almost do not function. You can mix the wort mechanically or by adding healthy whole grapes to it; in this case, the wort is constantly and automatically mixed: the berries, rising up in the fermenting liquid, carry the yeast with them. In order to speed up the fermentation, the wort is sometimes ventilated, that is, air is introduced into it, by mixing. This article shows the influence of the yeast race on the fermentation dynamics of white grape must, the composition of organic acids and aroma-forming components. The races that ensure the production of highquality wine materials are identified.","PeriodicalId":43167,"journal":{"name":"News of the National Academy of Sciences of the Republic of Kazakhstan-Series Chemistry and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47775226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}