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Publication year : 2020 ✕Researcher : Kalıypa SALİYEVA ✕
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Doç. Dr. Kalıypa SALİYEVAMühendislik Fakültesi
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Kyrgyz learners' and teachers' experiences and perceptions related to ICT use in high school courses

Bakıt BORKOYEV | Kalıypa SALİYEVA | Gülşat MUHAMETJANOVA

The increasing use of ICT in education results in advantages for teaching and learning processes. In countries, especially in developing ones, it is essential to examine stakeholders' experiences and perceptions about ICT use in the courses. In this regard, this study firstly aims to investigate ICT use of Kyrgyz learners and teachers. Secondly, the study aims to examine learners' and teachers' perceptions with regard to ICT use in Science, Technology, Engineering, and Mathematics (STEM) courses in high schools in the Kyrgyz Republic. In the context of the study, two different questionnaires w ...More

Article 2020 Mühendislik Fakültesi Education and Information Technologies25 ( 6 ) 185 Views
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DETERMINATION OF NUT PROPERTIES AND CHEMICAL COMPOSITIONS OF WALNUT (JUGLANS REGIA L.) GENOTYPES GROWN IN WALNUT-FRUIT FORESTS OF KYRGYZSTAN

Ali Osman SOLAK | Kalıypa SALİYEVA | İbrahim İlker ÖZYİĞİT | Bakıt BORKOYEV

In this study, sixteen genotypes selected from walnut-fruit forests in the Osh and Jalal-Abad regions of Kyrgyzstan evaluated for nut properties and chemical composition. The nut traits such as nut dimension, nut and kernel weight, kernel ratio, and shell thickness were investigated. The ash, protein, oil, carbohydrate content and fatty acid composition of genotypes were also evaluated. The ranges of average nut characteristics determined for the selected genotypes were: 27.4-32.1 mm nut length; 23.8-28.6 mm nut width; 24.1-29.0 mm nut suture; 7.15-13.17 g nut weight; 3.26-5.65 g kernel weight ...More

Article 2020 Mühendislik Fakültesi Fresenius Environmental Bulletin29 ( 4A ) 48 Views
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ПЕРСПЕКТИВНЫЕ МЕТОДЫ СОХРАНЕНИЯ КАЧЕСТВ ЯДЕР ОРЕХА (JUGLANS REGIA) ПРИ ХРАНЕНИИ

Kalıypa SALİYEVA | Bakıt BORKOYEV

Масло грецкого ореха пользуется большим спросом из-за высокой пищевой ценности. Однако оно легко окисляется и часто теряет свой типичный аромат. Воздействие кислорода, света, влаги и высокой температуры приводит к окислению жирных кислот и, как было установлено, является основным источником привкуса и снижения качества грецких орехов. Целью данной работы было оценить эффективность различных методов для сохранения качества ядер грецких орехов при хранении. В этом обзоре были изучены самые последние исследования, опубликованные за последние десять лет. В обзорной статье проводится анализ исследо ...More

Article 2020 Mühendislik Fakültesi Успехи современного естествознания ( 12 ) 107 Views
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