The article studies the properties of textile materials filled with magnetite nanoparticles. These materials have great prospects for creating smart clothes. They have both magnetic and hygienic properties. Chemical transformations in the production of magnetic nanopowder are described. The end product of the process is a mixture of oxides of divalent and ferric iron. The resulting mixture has magnetic properties. Conducted micro and macro experiments showed sufficient adhesion retention strength of magnetite nanoparticles in a textile material. Microscopic studies of the attachment of magnetic particles to the fibers of a textile material have been conducted. The data obtained in express mode allow us to determine the average mass of a magnetic particle in a textile material, the total number of nanoparticles, and, accordingly, to predict the magnetic force that a textile material saturated with magnetite can possess. The existence of the magnetic properties of a textile material filled with magnetite nanoparticles has been proven. A mathematical model of the dependence of the magnetic attraction force of a textile material on the distance and the number of abrasion cycles has been developed. The directions of the use of magnetic textile materials for the creation of smart clothes are proposed. Potential uses for such materials include sportswear and textiles for the disabled. The developed methods can predict the magnetic strength of the obtained textile materials and evaluate their resistance, which is necessary in the development of smart clothing elements based on these materials.

The purpose of this work is to reveal the bacteriostatic properties of medical textiles treated with magnetite nanoparticles. Cotton materials with a surface density of 120 g/m2 were used as textile materials. The mixture of magnetite nanoparticles is applied to the textile material. The characteristic of such a textile material is Q - Force per unit area of material from a magnet with an induction of 1 Tesla at a distance of 1 cm. A broth-based nutrient solution was prepared, which was impregnated with textile samples. The growth rate of such fungi is inversely proportional to the bacteriostatic properties of the material. Visual observation of the growth of molds in Petri dishes showed a significant difference in their growth efficiency depending on the saturation of the material with magnetite. Microscopic studies showed the lengths of molds grown on different samples of textile material. The content of magnetite in a textile material significantly affects its bacteriostatic properties. This makes it possible to recommend such materials as promising medicines for the treatment of purulent wounds.

A conclusion on the need of the reciprocal movement of employers and educators in the process of formulating specialist competencies was drawn on the base of the analysis of the priorities of the European Commission. The justification for the principles of the formulation of competencies based on the functions of the activities that are determined by the employer is proposed. The basic oxonmetric proposals for the formulation of the functions of the activity have been developed and substantiated. The design, material, technological, instrumental managerial, business functions were identified. Proposed functions are compared with the curriculum for training specialists in several areas. The principles of measuring of learning outcomes based on Dublin descriptors are defined. It was proposed to strengthen the share of the "autonomy and responsibility" descriptor, the justifications for its formation and measurements are given. For this descriptor in the formation of all the components of competence, formulated with the functions of the activity, it is recommended to provide a real practical result. The forms of training, the most rational for the formation of learning outcomes in accordance with the descriptors of "knowledge", "skills", "communication", "autonomy and responsibility" are substantiated. A matrix model for the formation of competencies based on learning outcomes has been developed. A qualimetric approach to the measurement of learning outcomes is substantiated, on the basis of which the result of training is formed in an explicit form. A criterion for the formation of competences in the form of the surface of learning outcomes is proposed. The real level of competence of a specialist is compared with the requirements of the employer. The possibility of a non-stationary level of learning outcomes was revealed.Comparison of a given and real competence of a specialist should be made by groups of experts in the conditions of the counter policy of employers and educational institutions. The proposed approaches are implemented in the preparation of curricula for a number of specialties.

Bakery products have an unstable heterogeneous structure that needs stabilization. The nutrient composition of these products, in most cases, is unbalanced: it is characterized by a high content of calories and carbohydrates. At the same time, the content of protein, fat, dietary fiber (fiber), vitamins, macro- and microelements is low. This leads to the search for raw materials with high functional and technological potential and with an attractive nutrient profile. The expediency of using in the technologies of bakery products a secondary product of processing sunflower seeds – flour from the extruded kernel of sunflower seeds (FESSK) has been proved. Its nutrient profile has been investigated. A high protein content (38.73 %) with a well-balanced amino acid composition (10 essential and 9 non-essential amino acids) increases the biological value of FESSK. The content of fat (4.87 %), rich in unsaturated fatty acids (16 fatty acids), enriches the nutritional profile of FESSK. The high ash content (8.0 %) (22 elements were found) and the presence of 12 vitamins (92.3 % of the total amount of vitamins) indicates a high biological value of FESSK. It was found that the addition of FESSK in the amount of 10.0 % to the mass of wheat flour increases the humidity by 0.5–1.2 %; reduces acidity by 0.5–1.2°; increases porosity by 7.0–11.0 %; increases the specific volume by 1.12–1.26 cm3/g. It reduces crumbliness of the crumb by 2.0–2.2 times, QMAFAnM – by 4.0–4.8 times, and increases the period of preservation of bread freshness by 1.57–1.77 times

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Purpose This paper aims to prove the expediency and effectiveness of magnetic textiles use obtained by adding nanopowder synthesized on the basis of oxides of divalent and trivalent iron oxides, taking into account bacteriostatic, magnetotherapeutic and compressive properties. Design/methodology/approach The research includes methods of synthesis of nanoelements of bivalent and trivalent iron, methods of the theory of elasticity for determining the pressure between compression clothing and a limb, methods of creating an annular magnetic field with determination of its voltage, methods of determining the growth dynamics of mold bacteria and methods of approximation of experimental data. Findings On the base of the determination of the forces arising from the interaction of magnetic nanotextiles with a magnetic field, the expediency of using these materials in the creation of compression clothing has been proven. An additional medical value of magnetic textiles is the bacteriostatic effect. The content of magnetic nanoelements in the textile composition of 0.2% almost completely suppresses mold infections Research limitations/implications Cotton samples with the addition of nanocomponents based on ferric and ferric oxides were studied. Practical implications Magnetotextile materials can be used in magnetotherapy, compression clothing, in textile products that provide bacteriostatic properties. Originality/value The use of magnetic textile materials is a perspective direction for the creation of medical textile products with complex properties.

Flour confectionery products have an unstable polyphase structure that needs stabilization. The nutrient composition of these products is characterized by a high content of sugar and saturated fatty acids. The content of protein, dietary fiber, vitamins, and minerals is low. This predetermines the feasibility of using the latest raw materials. This paper has proven the possibility of using flour from extruded sunflower seed kernels (FESSK). FESSK is a unique protein-mineral raw material ingredient that contains essential amino and polyunsaturated fatty acids, as well as biologically active substances. In FESSK, compared to high grade wheat flour (HGWF), the content of protein increases by 3.1–3.3 times; minerals – 13.80–13.82 times; fiber – 98.91–98.93 times; fat – 2.54–2.56 times; the total amount of essential amino acids – by 3.15–3.19 times. One should note the balance of amino acid composition and the usefulness of FESSK proteins (amino acid number (AAN) of essential amino acids approaches 100 %). Compared to HGWF, FESSK has increased biological value index and utilization rate of amino acid composition, by 48.74 % and 39.29 %, respectively. Of the 13 vitamins necessary for the human body, 12 vitamins (92.3 % of the total amount of vitamins) were identified as part of the FESSK composition. In FESSK, compared to HGWF, fat-absorbing capacity increases by 1.50–1.52 times and water retention capacity by 3.62–3.64 times. It was found that the addition of 10.0 % FESSK increases wettability by 6.58–11.19 %; expansion rate by (1,0±0,1) %; ash content – 5.71–13.33 times; fat content by 2,19–6,17 %; protein content by 8.29–21.37 %. The integrated quality indicator increases by 5.1–6.8 %. Alkalinity decreases by 1.04–2.06 %. The expediency of the production of crackers with improved nutritional properties to improve the food supply of servicemen in a special period has been proven.

The object of research: morphological and cultural characteristics of micromycetes: yeast Saccharomyces cerevisiae and mycelial fungi Mucorracemosus grown on agar medium.The subject of research: flax seed suspension, ultrafine powder of double oxide of divalent and trivalent ferrum, micromycetes: yeast Saccharomyces cerevisiae and mycelial fungi MucorracemosusInvestigated problem: ensuring the bacteriostatic properties of raw materials and obtaining products with an extended dates of expiry.The subject in scientific results: the impact of nanoparticles (NP FeO×Fe2O3) on the bacteriostatic (protective) properties of flax seeds against fungal infections has been studied and the dependence of bacteriostatic properties on the amount of nanomagnetite has been determined. The ability of nanomagnetite to improve the bacteriostatic properties of flax seeds has been proven: addition of 0.1 %; 0.15 %; 0.2 % of nanomagnetite suppresses the development of microflora (micromycetes) in flax seed samples by 8–20 times. A reduction in the number of micromycetes (yeast Saccharomycescerevisiae and mycelial fungi Mucorracemosus) by 8–10 times and the size by 10–20 times was established compared to the control. The rational content of nanoparticles (NPs FeO×Fe2O3–nanomagnetite) has been determined as 0.15 % of the weight of the recipe mixture. The proposed mathematical model makes it possible to predict the effectiveness of using NP FeO×Fe2O3 – nanomagnetite to inhibit the growth of mycelial fungi to ensure the bacteriostatic properties of raw materials, in particular, flax seeds. The area of practical use of the research results: food industry enterprises specializing in the production of bakery and flour confectionery products using a mixture of wheat and rye flour with the addition of food additives. Innovative technological product: flour raw material with a mineral nano-additive suspension based on the double oxide of divalent and trivalent ferrum, which allows to ensure quality and extend dates of expiry of the product. Scope of the innovative technological product: to enhance the quality of food supply of the troops in extreme conditions