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conditions of the family, the prevailing value orientations and socio-psychological relations prevailing in it, as well as the intensity and effectiveness of external stimuli that shape the social behavior of family members, have a decisive influence.
References:
1. Виноградов П.А., Душанин А.П., Жолдак В.И. Основы физической культуры и здорового образа жизни. Москва., 1996.
2. Виноградов П.А., Физическая культура и здоровый образ жизни. Москва., 1990.
3. Жолдак В.И. Социология физической культуры и спорта. Кн. I. Москва.,1992.
4. Фомин Н.А., Вавилов Ю.Н. Физиологические основы двигательной активности. - М.: Физкультура и спорт,1991.-224с., ил.
5. Эффективная методика двигательной подготовки школьников. // Пути повышения физической культуры школьников.-Омск: ОГПИ, 1989. -С.13. Жук В. А., Мартыненко И. П.
UDC 94
Kadirov D. Kh. teacher Mavlyanova U. Kh. senior teacher Bukhara State University Uzbekistan Bukhara city ABOUT VOZEKH'S TREATISE "THE SOURCE OF PLEASURE AND
THE CLOTH OF BLESSINGS" Annotation: In the article the gastronomic features of the people of Bukhara of XIX century,such as the thinker Rakhmatullo Vozekh, stated in the treatise "The Source of Pleasure and the Cloth of Blessings "are considered.
Keywords: recipes, cookery, gastronomic feature, versions of flat cakes, plov, jam.
Кадыров Д. Х. преподаватель Мавлянова У.Х. старший преподаватель Бухарский государственный университет О ТРАКТАТЕ ВОЗЕХА "ИСТОЧНИК НАСЛАЖДЕНИЯ И
СКАТЕРТЬ БЛАГ" Аннотация: В этой статье рассматривается гастрономические особенности народов Бухары XIX века мыслителя Кори РахматуллоВозеха изложенные в трактате "Кони лаззат ва хони неъмат"(Источник наслаждения и скатерть благ)
Ключевые слова: рецепты, кулинария, гастрономическая особенность, разновидности лепешек, плов, варенье.
In consciousness at many orientalists and experts' poetry Bukhara is associated with those epithets which known travellers, historians, scientists and researchers deservedlyawardedit.Bukhara is known for its museums and architectural monuments, products of national masters of crafts, folklores which reflect a rich historical and architectural heritage, national traditions, and especially traditional culinary art.The gastronomy of Central Asia is a way of acquaintance withthe culture, traditions and features of local people and nations. Recently the gastronomy and cookery even more often have becoming the basic motive of a choice of a travel direction. The delicatessen is a complex concept which goes back to antique times.An ancient Greek poet Arhestrat wrotea book on a delicatessen with the title which is literally translated «Laws for a Stomach». The people of Central Asia have also left the indelible contribution in the world heritage of cookery.A well-known poet, scientist and thinker of XIX century lived in Bukharian emirate Kori Rakhmatullo Vozekhis consideredas one of such researchers of national gastronomic culture.
Kori RakhmatulloVozekh (1817-1894) - an Uzbek educator, writer, he was the adviser of Bukharian emir Muzaffar. Vozekh knewhistory, medicine, mathematics, Islamic jurisprudence, astronomy and other scienceswell. He wrote poems in the Uzbek, Tadjik and Arabian languages. He left a big literary heritage, approximately to 25 compositions of various genres.
Among them the anthology written in 1871 «Tuhfat al-ahbabfitazkirat al-ashab» (The Gift to favorites with the biography of friends), it includes the data ofBukharianpoets and scientists of the 18th-19thcenturies, the travel book «Savanikh al-masalikvafarasikh al-mamalik» (Incidents on the Ways and Farsahi States, 1887); the gastronomic treatise «Konilazzatvakhoninemat» (The Source of Pleasure and the Cloth of Blessings, 1880) which describesMiddle Asian, Arabian, Iranian and Indian cuisine extended in Bukharian Emirate; a satiric work about superstitions and prejudices "Akoid-un-niso" (Women's Belief, 1883)are allocated. BesidesVozekhistheauthorofversesandgazelles [1].
As we mentioned earlier, the ethnic cuisine and culinary heritage of people is the way of acquaintance with culture and mentality of local population of Uzbekistan. Kori Rakhmatullo Vozekh Bukharian his culinary work «Konilazzatvakhoninemat» (The Source of Pleasure and the Cloth ofBlessings) describes a life and cookery of local residents of Bukhara. His treatise written in 1880, the author devoted to Muzaffar, Bukharian emir. 227 recipes of dishes, varieties of Plov, kinds of halvah, jam and flat cakes are presented in this book. The recipes of not only Central Asian kitchen, but also dishesofthe Hindus and Iranians lived in Bukhara are described.Some recipes are supplied with manufacturing techniques. The treatise consists of apreface, two basic parts and a final chapter. 18 kinds of bread are describedin the book, and thenthe description of 109 kinds of dishes is given[3].
The first part consists of 22 units, and the second part comprises 20 units in which 169 kinds of halvah are given. Vozekh describesin detail the principle of preparation and useful medical properties of dishesin the treatise. The author
systematized and classified dishes under names of the Arabian alphabet. For example, «Bobialif» (The Unit of Alif), «Bobidol» (The Unit of Dol), «Bobi sin» (The Unit of Sin) etc[2].
In the first part of the book the names of the dishes are given: ibrokhimia,oshianbarboris, oshiugro, olubolupalav, oshi hordes, oshirishta, anorpalav, bokilapalav, barro, bari, bariikashmiri, buronijazar, isfanoj, buronibodinjon, buronikhiyor, buronimorchuba, bovardi, bugro, bugroianor, bugroikhorazmi, yakhnipalav, lukmapalav, shibetpalav, palavi soda, palavizard, palavikhanoni, a burak, bakhat, jamolpalav, chukpalav, javoziba, jazaria, chalov, jushira, ranginak, sumokia, ujja, asida and others [2].
In the book the author results the kinds of flat cakes, halvahs and jamwhich were well-known among the population of Bukhara, Samarkand, Kokand and other places of Uzbekistan, such as: nonishirmol, noni kumoch, noni varaki, noni nakhudi, noni sagak, noni tafton, halvoi tar, halvoi ordi, halvoi kunjut, halvoi lavzi,halvoi shakarkhamir, halvoi angur, halvoi pista, halvoi sobuni, halvoi maghzi, murabboi olucha, murabboi pusti tarbuz, murabboi sabzi, murabboi bihi, murabboi tut, murabboi rayhon, murabboi amrud and others.
Many recipes are unusual under recipes of preparation and are peculiar to the people of Central Asia, and some of them even are lost. Sweets were prepared with additives from nuts, pistachios, kunjut and almonds. And jams were preparedfrom a water-melon, carrots, pears, petals of roses, a cherry, a quince, mulberry fruits and others fruit.
In his book the author describes useful properties of murabboi olucha, i.e. jam from a cherry so: «... galabaisafrobinshonadvatashnagirosokingardonad. Bigirand oluchai sultoni har qadar ki khokhand va dar degi sangi kunand va du-se jush doda furud girand, digarbora bo asal yo kand yo shakertabkh namoyand» (diminishes bile and calms thirst).
It is necessary to take a king cherry, how much you want and put in a stone copper; boil it twice or three times, then add honey or sugar, and bring to thicken [2].
If to sum up, the importance of the treatise «Konilazzatkhoninemat» (The Source of Pleasure and the Cloth of Blessings)is that it opens medical properties of dishes and has medical value.
It is necessary to consider, that today gastronomy is not only a way of selection of products and cooking, it is also a complex of economic, social, religious and cultural features of countries and nations. The delicatessen of the concrete country reflects not only natural value as the geography, landscape, climate, but also local culture, such as traditions and customs, and also contains echoes of ancient ceremonies, national medicine, transfers features which are peculiar family way of the local people.
Reference:
1. Литературный энциклопедический словарь.-М. :Советская энциклопедия. Подредакцией В.М. Кожевникова, П. А. Николаева. 1987, P. 44.
2. Неъматзода Т. «Кони лаззат ва хони неъмат»-и Возеу. -Dushanbe, 1967, P. 111-120.
3. Vozekh "Koni lazzat va xoni ne'mat" (Источник наслаждения и скатерть благ) Bukharian Museum of Art, department of manuscripts, manuscript 23056/11, 1298/1880 y.
UDC 654.54 Kuvatov D. G.
Mustafoev O.Sh.
Akhundjanov K.A.
Tashkent chemical-technological institue REOCINETICAL ANALYSIS POLYETOXYSILOXANE POLYMERS WITH ZIRCONYL OXYCHLORIDE Wide interest to nanotechnologies last time is explained, at last by 3 circumstances. Many of key questions are connected to the structure i.e. atoms arrangement inside the nanostructure [1-4]. The structural nanoformations on the base of network polysilaxane polymers which are formed in the course of reaction-active polyetoxysilane oligomers. Hardening, forming the network structures inside of nanoparticles is of special interest. Investigation of hardening macro kinetics for these systems, besides the applied aspects (determination of gelformation points, "vitality" fibre etc) is of significant scientific interest because it gives information on the mechanism and physics-chemical regularities of nanoparticles formation on the base of three - dimensional polymers network structures. In nanoscale the relative stability of structure various elements can change depending both kinetic and thermodynamic factors. This implies the necessity of careful investigation of kinetics and thermodynamics of phase transitions in nanostructural systems in the course of three-dimensional polyetoxysiloxane polymers formation, which synthesis process can proceeds without of second component addition in catalyst presence [5-7].
The main goal of this investigation is the investigation of rheokinetic regularities of three-dimensional polymeric nanostructures on the base of tetraetoxysilane under varying of catalyst content in reaction system with the use of viscosimetry method, which allows observing the process of structure formation up to fluidity loss by the system under investigation.
Experimental. Polyetoxysiloxane oligomer was investigated, obtained on the base of TEOS. Reaction system compositions are:
Polyetoxysiloxane (PES) oligomer formation reaction was carried out at 250C 24 h. The oligomer obtained was colorless liquid with viscosity 0,14 Pa. Hardening reaction - nanoparticles formation was carried out in isothermical conditions at 250C under catalyst content varying. Modification of nanostructures on PES base in the hardening process was carried out by insertion of various quantities of zirconyl chloride in hardening systems. Viscosity changes in the process of hardening was estimated on rotation viscosimeter "Rheotest-2"
