Academicia Globe: Inderscience Research <p><strong>Academicia Globe: Inderscience Research</strong> is a scholarly peer reviewed international multidisciplinary Journal. The journal implements double blind peer review for articles. The research manuscript have to pass through the plagiarism check before allotted to the reviewers. The open access journal ensure the quality of published articles. The journal includes wide range of research articles in multidisciplinary areas of applied sciences. The original review, research, literature, short note, book reviews are welcome to publish in this journal.</p> en-US Sun, 02 Oct 2022 19:24:22 +0000 OJS 60 ADDING DIFFERENT FATTY TISSUES TO CHICKEN BURGER AND THE EFFECT OF THIS ON THEIR QUALITATIVE AND STORAGE QUALITIES <p>The study included the manufacture of the chicken burger product by adding various fatty tissues that included of sheep fat tail tissues, calf hump and camel hump, as well as belly fat for sheep, calf and camels at a rate of 10% for each treatment, burgers pieces were formed with a weight of (50) grams, thickness of (7) mm and diameter of (11) cm. The burger pieces stored in plastic containers under frozen storage conditions at -18 C and for a period 45 days. Physicochemical and qualitative changes were studied during that period. The chicken burger indicated pH (7.9). ) Added to the sheep fat tail tissues to reach (5.4) after frozen storage -18 Celsius for 45 days. The chicken burger also indicated a percentage of bound water that reached (71.24) % added to the fat of the sheep fat tail tissues , to decrease to (66.9)% after 45 days of frozen storage. While the percentage of free fatty acids in chicken burgers (0.12 – 0.41) % in the burger added to it camel hump and sheep fat tail tissues respectively, the percentage of tri glycerides in chicken burger ranged between (104 – 372) mg / dL. While the cholesterol content in the chicken burger ranged (30.8 -77.4) mg/dL in the burger with belly fat added. The amount of the iodin number (4.06 –35.53) % in the chicken burger. The peroxide number (20-40)% ranged in the chicken burger. The melting point of chicken burger fat also ranged from 38 to 45 degrees Celsius. The sensory evaluation of the chicken burger received a sensory rating (8.3– 9) for the color trait, (8.3 –9) for the flavor trait, (7.3 – 8.3 ) for the juiciness trait, ( 8.1– 9) for the aroma trait and (7.3– 8.0) for the trait of general acceptance.</p> Aghsan Hamed Mohamed Al-Lahaibi, Farouk Mahmoud Kamel Al-Habib Copyright (c) 2022 Sun, 02 Oct 2022 00:00:00 +0000 STUDY OF THE QUALITATIVE CHARACTERISTICS OF MEAT BURGER WITH VARIETY FATTY TISSUES ADDED <p>The study included the manufacture of beef burgers by adding a variety of fatty tissues, including the the sheep fat tail tissues, the hump of the calf and the hump of the camel, in addition to the belly fat of sheep, calves and camels, at a rate of 10% for each treatment. Burgers pieces were formed with a weight of 50 g, thickness of 7 mm and diameter of 11 cm. The burger pieces stored in plastic containers under frozen storage conditions at -18°C for 45 days. Qualitative changes during that period were studied. The pH value of the meat burgers ranged (6.3-7.2), and a gradual decrease in the pH was observed during the storage stages, reaching (5.2) in the meat burgers contain to the a calf hump and (5.8) in the burgers added the a camel hump. The percentage of free fatty acids ranged (0.08- 0.56) % in meat burger added to sheep fat and camel hump fat. The changes in diameter, weight and thickness of the studied samples were studied and changes in color, flavor, juiciness, aroma and tenderness were studied. The results of sensory evaluation of meat burger with added fat from the hump and belly of the calf showed significant differences at 0.05&lt;p0 to reach 9, while the degree of color evaluation for the meat burger prepared with sheep fat tissues reached (8.6_9) and the burger prepared from calf meat with camel fat tissues (8.3) from 9 degrees. The flavor did not show any significant differences between the treatments, with the exception of the burger added to the sheep fat tail tissues. As for the characteristic of juiciness, no significant differences were found, with the exception of the birch with which the fat of the camel's belly was added. Also, the smell characteristic of the burger with added calf fat tissue showed significant differences (0.05&lt;p0), which amounted to (8.7_9) compared to the other samples (8.3) to which sheep and camel fat were added. The characteristic of tenderness indicated that calf meat burger samples were significantly superior to calf fat tissues. 0. 05&lt;p0(8.3-9) compared to other samples.</p> Aghsan Hamed Muhammad Al-Lahibi, Farouk Mahmoud Kamel Al Habib Copyright (c) 2022 Sun, 02 Oct 2022 00:00:00 +0000 ECONOMIC COOPERATION BETWEEN RUSSIA AND THE MIDDLE EAST: PROBLEMS AND PROSPECTS <p>This article reveals the current problems and prospects of economic cooperation between Russia and the Middle East countries in the context of new transformations in world politics. The Middle East is considered as a region for strengthening economic rapprochement with Russia in the food, military–technical, and trade spheres.</p> Salomov Bakhtiyorjon Copyright (c) 2022 Mon, 03 Oct 2022 00:00:00 +0000 FOOD SECURITY OF MIDDLE EASTERN COUNTRIES: NEW SOLUTIONS IN THE ERA OF INTERNATIONAL TENSION <p>This article tells about the peculiarities of food security of Middle Eastern states. The main problems hindering the development of food security, climatic conditions, technological solutions to issues, demographic factor are considered. The impact of modern events is also reflected on the food security of the countries of the region, in particular, it was considered through the prism of the war in Ukraine.</p> Kosimov Abrorbek Muxammadjon ugli Copyright (c) 2022 Mon, 03 Oct 2022 00:00:00 +0000 METHODS FOR PERFORMING THE TECHNOLOGY OF OBTAINING NITROGEN, PHOSPHORUS AND POTASSIUM FERTILIZERS BASED ON LOCAL RAW MATERIALS <p>This article briefly tells about the methods of producing nitrogen, phosphorus and potassium fertilizers in the composition by influencing various mineral salts on phosphoconcentrate obtained by decomposition in hydrochloric acid when performing experiments.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</p> M.S.Vahidova Copyright (c) 2022 Mon, 03 Oct 2022 00:00:00 +0000 THE PROBLEM OF STUDYING GENRES WITH COMPLEX STRUCTURES IN UZBEK CLASSICAL LITERATURE <p>The article discusses the problems of studying complex structural genres in Uzbek classical literature. The principles and tasks of studying complex structural genres are determined.</p> Kazakbayeva Dilrabo Jalolovna Copyright (c) 2022 Mon, 03 Oct 2022 00:00:00 +0000 THE POSITIVE EFFECT OF MUSIC ON CHILDREN EDUCATED IN PRE-SCHOOL EDUCATIONAL ORGANIZATIONS <p>Mazkur maqolada musiqaning maktabgacha ta’lim tashkilotlarida tarbiyalanayotgan bolalar uchun ijobiy ta’siri haqida so’z boradi. Bu ko’pchilik uchun foydali bo’ladi degan umiddamiz.</p> Raxmatova Madina Elboboyevna, Pardayeva Nilufar Sulaymonovna Copyright (c) 2022 Tue, 04 Oct 2022 00:00:00 +0000 CITRUS SWAN, HARMFUL SPECIES DEVELOPMENT, SPREAD, AGAINST THEM METHODS OF STRUGGLE <p>This article provides information on the distribution, features of development and measures and proposals to combat the spread of citrus mites found in the warm room in the Tashkent region.</p> Po'latova Mubina G'ofurjon qizi, Ergasheva Xonoyim Qaxxorovna, Safarova Gulrukh Meilievna Copyright (c) 2022 Tue, 04 Oct 2022 00:00:00 +0000 ANALYSIS OF EXISTING THREATS AND VULNERABILITIES IN COMPUTER NETWORKS <p>This article will focus on possible threats and vulnerabilities in computer networks. When comparing the internal and external vulnerabilities of the network, the shortcomings, vulnerabilities and threats contained in the protocols are caused precisely by which perimeter attacks are made. At the end of the article, suggestions and recommendations were made against these vulnerabilities.</p> Usmanbayev Daniyorbek Shukhratovich Copyright (c) 2022 Tue, 04 Oct 2022 00:00:00 +0000 ORGANIZATION OF REPETITION OF LEARNED MATERIAL IN MATHEMATICS LESSONS WITH THE HELP OF MULTIMEDIA <p>So far, people have used repetition in many different and very complex ways. People have been using these methods for a long time, but with the advent of the Internet, very convenient and fast search methods have appeared. In the 21st century, that is, in the age of information technology, each user has his own profession, and it is widely used by representatives of all spheres of the world, artisans, merchants.</p> A. A. Mamasoliyev Copyright (c) 2022 Tue, 04 Oct 2022 00:00:00 +0000 THE ATTITUDE OF THE SOVIET STATE TO THE NATIONAL LIBERATION MOVEMENTS OF THE ASIAN AND AFRICAN STATES <p>Today, the countries of the Asian and African continents are experiencing a different stage of development. In Asia, Japan is the only developed country that belongs to the group of” Big Seven», in addition, countries such as the Republic of Korea, Singapore, Israel are also among the developed countries. China and India are among the main developed countries with great potential in terms of natural resource, GDP, while Vietnam, Cambodia, Bangladesh, Sri Lanka, Iraq, the DPRK are the slow developing countries that are experiencing a transitional period. Also in Africa, the JAR is the most economically powerful among the countries on the continent, and Egypt, Libya, Algeria, Tunisia and Morocco are considered highly developing countries. 34 countries in tropical Africa belong to the group of the most poorly developed countries in the world by the UN.</p> Sardor Shirinov Avazovich, Gavhar Muminova Esonovna Copyright (c) 2022 Wed, 05 Oct 2022 00:00:00 +0000 IMPORTANCE OF MANAGEMENT IN AGRICULTURE <p>This article deals with management of agricultural enterprises and farms, organization of management of agricultural enterprises with the help of information technology, economic mathematical methods and computers, and similar information.</p> Sulayman Khalikov Copyright (c) 2022 Thu, 06 Oct 2022 00:00:00 +0000 UMUMIY O‘RTA TA’LIM MAKTABLARIDA MATEMATIKA O‘QITISH JARAYONI ELEMETLARIAN FOYDALANISHNI XOZIRGI XOLATI <p>O‘zbekiston Respublikasi Prezidenti Sh.O.Mirziyoev “Bugungi kunda mamlakatimizni yangilash va modernizatsiya qilish, uni innovatsion asosda rivojlantirish, Matematika o‘qitish nazariyasi va metodikasi o‘quvchilarning rivojlanishi. Umumiy o‘rta talim maktablardada “Matematika” fani bo‘yicha o‘quv dasturi haqida bayon etilgan.</p> Botiraliyeva Maftuna Botirali qizi Copyright (c) 2022 Thu, 06 Oct 2022 00:00:00 +0000 STEPS TO IMPROVE STUDENTS' INDEPENDENT THINKING SKILLS DURING THE EDUCATIONAL PROCESS <p>This article talks about the mechanism of improving students' historical analysis and independent thinking skills in the educational process, the development of independent thinking as a result of the formation of the student's analytical thinking skills.</p> Omonov Davronjon Sheraliyevich Copyright (c) 2022 Thu, 06 Oct 2022 00:00:00 +0000 KIMYO FANINI O‘QITISHDA INNOVATSION PEDAGOGIK TEXNOLOGIYALARDAN FOYDALANISH <p>Ushbu maqolada Kimyo ta’limida ilg’or pedagogik texnologiyadan foydalanish, sinf darsliklaridan ijodiy foydalanish va unga qo‘shimcha ravishda turli resurslaridan hamda elektron darsliklar va o‘quv filmlaridan unumli foydalanishga o‘rgatish, shuningdek, darslikdagi mavzularni kundalik hayotga bog’lab tushuntirish, ilg’or o‘qitish metodlaridan, vositalardan unumli foydalangan holda muammoli, munozarali vaziyatlar tashkil etish texnologiyalar turlarida foydalanish haqida so`z yuritiladi</p> Egamberdiyeva Zulxumor Abduraxmonovna Copyright (c) 2022 Thu, 06 Oct 2022 00:00:00 +0000