CC BY
3
UDK 6.612.1
Raqibov Faxriddin Abdumuxtorovich
teacher
Komilova Dildora Alisherovna
teacher
Ferghana 1-medical college Uzbekistan, Ferghana city ENVIRONMENTAL EFFECTS TO THE MICROORGANISMS AND MICROBIOLOGICAL PROCESSES
Annotation: In this article highlights of environmental effects to the microorganisms and microbiological processes in food industry.
Key words: microorganisms, microbiological processes, products, food industry.
Life activity of microorganisms with external environment is closely linked. External environment for microorganisms temperature, humidity, lighting, concentration of solutions and so on effect. Effects of moisture on microorganisms. Microorganisms moisture resistance varies. Environment for bacteria at least 20 percent moisture, and 15 percent for mold fungi while developing well. When the bacterial cell is dried, The protoplasm is dehydrated and the proteins are denaturated Using a method to keep the food dried longer possible. Products containing a lot of water (milk, meat, fish, vegetables and fruit). So for them it is necessary to keep in the necessary conditions. The Effect of Light on Microorganisms. Many bacteria is a light disinfectant for light, because the ultraviolet light is the bacterial proteins in the cell and is absorbed by nucleic acids and their chemicals changes the composition.
High concentration of microorganisms. Microbes with a small concentration of solution. A top 10-20% solution of salt and 60-70% of sugar If the solution is ready for interest, the microbes in these melt all cannot develop. So high concentration salt and vegetables, fruits, meat, fish in a sugar solution can save.
The Effects of Chemicals on Microorganisms. Some chemicals have a strong effect on bacteria. For example, strong acids, alkalis, heavy metals their salts will be destroyed. This is for these substances as a disinfectant. For example: lime chlorine solution disinfection of kitchen utensils, dishes oxidized acid is used to store cucumbers.
Effect of temperature on microorganisms. Microorganisms temperature is significantly resistant. Many bacteria develops well in temperatures of 20 ° -35 ° C. that is why the food stored at this temperature will get worse. At lower temperature their development slows down, but will not die. At higher temperatures, they die will be. The temperature for microorganisms is three at the point: minimum, optimum and maximum dots.
The optimum point is that microorganisms are the most suitable at such a temperature rapidly growing and well developed, minimum and and maximum points are quite limited. Microorganisms temperature is divided into the following groups:
1. Psychophiles - are adapted to low temperatures. The optimum temperature for them is minimum 10 ° -15 ° C 0 ° C.
2. Mesophiles are the ideal point of temperature for them at 25 ° -37 ° C, the maximum point is 45 ° -50 ° C. To this group many microorganisms enter the soil, water and food on the surface of the product.
3. Thermophiles - these bacteria develop at high temperatures. The optimum temperature for them is 50 ° to -55 ° C maximum 75 ° to 80 ° C.
Therefore, the food is 60 ° -90 ° C heat, pasteurized and warm up to 100 ° -20 ° C, sterilized microorganisms can be lost.
Microbiological processes and using food industry.
In nature, matter circulation is complex ingestion of substances and formation of new substances, largely depends on the activity of microorganisms. Different organic substances under the influence of microorganisms the microbiological process is often used positively.
Important microbiological foodstuffs processes include: processes of irradiation, irritation and erosion.
Fermentation - the sugar content of various products alcohol and carbon dioxide under microorganisms the decay is called thallium. The ingestion process is non-beer, wine, as the main technological process in the alcohol industry widely used. Microorganisms depending on the conditions of fermentation the activity will also change. Especially, the temperature of the boiling point is the tooth process. The ideal temperature for fermentation It is 30-32 ° C. Higher or lower temperatures fermentation decreases.
Influenza - the effect of microorganisms on sugar substances The process of acid decomposition is called a process of acne. The nature of the bacterial bacteria and the properties of the acid formed there are several different types. Acid in the formation of milk acids. Propylene acids when formed.
Fatty acids. The lactic acid production process is a milk fertilizer milk lactose (lactose) in lactic acid under the influence of bacteria decay. This process produces fermented milk products is widely used. Milk scalding bacteria spheres and sticks are bacteria. Lactic acid the difference between the other acids is that of the person in the body loses bacteria. Therefore, fermented milk products therapeutic and dietary products.
Asedophilic wire between shear bacteria has a special place. This bacterial temperature is 20 ° -40 ° C well developed, 2-2,5% milk acidity in the milk and it has a strong effect on these acid-producing bacteria and enhances the product's diet properties.
Propinic Acid Acid - this process is sugary propene acid as a result of disintegration of matter and vinegar acid is also formed. Propane bacteria cheese is used. This is a pestilence process propylene, acetic acid, carbon dioxide During the peak of the cheese, grooves and pores are formed and causes a specific smell and taste. The process of fatty acids is bacteria fatty acid, hydrogen and carbon dioxide is formed. These bacteria include milk, cheese, vegetables, fruits, flour and other
products become depleted. This is bacteria are included in the category of harmful bacteria.
Shatter. Infringement of microorganisms substances play a major role in the process. Microorganisms as a rotten matter proteins due to enzymes that separates themselves from the environment the process of corruption. This is meat, fish and other protein products.
Reference:
1.Inogamova M. Fundamentals of Microbiology and Virology. - Tashkent: "Teacher", 1993.
2.Maksumova M., Muminova M., Mansurova N. Basics of diet physiology, sanitation and hygiene. -T., Voris publishing house, 2017
3.Erbutaev I. General nutrition, sanitation and hygiene. -T .: A. Kadyrov's Public Heritage Bulletin, 2003.
UDK 37.02
Rakhmatova M. M.
teacher Abdukhalikova K.M.
student
Denov branch of the Termiz State University
Uzbekistan, Termiz city THE IMPORTANCE OF "COLLABORATIVE LEARNING" TECHNOLOGIES IN CREATING INNOVATIVE IDEAS IN THE
CLASSROOM
Annotation: The article is devoted to one of the most famous modern educational technologies - learning in collaboration. Based on a decade of experience in the use of this technology, the author suggests and justifies certain rules for its use. Key words: active learning, technology, learning in collaboration, practice, method, group goals, group success, team.
Nowadays, one of the lessons that will accelerate learning and improve student performance is the co-learning technology. Collaborative learning technology is one of the most widely used technologies in many advanced countries, including the UK, USA, Germany, France, Japan, Israel, the Netherlands and other countries, in the field of advanced educational technologies.
Involving members in cooperating with each other, exchanging information, promoting their intellectual, moral and ethical development and cooperation. Therefore, co-education is not an achievement, but the idea of co-education is important. Thus, this technology will help teachers develop in a spirit of sincerity, mutual support, loyalty, care, honesty, correct behavior and the formation of conscious discipline.
Experience shows that the co-author is involved in the role of the organizer and the leading role of the teacher, as well as the student as a student. Students
