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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