DOCSLIB.ORG

O'zbek Tilidan Universal Qo'llanma

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

BAXTIYOR MENGLIYEV O'RAL XOLIYOROV O'ZBEK TILIDAN UNIVERSAL QO‘LLANMA abituriyent va talabalar uchun (Qayta ishlangan 2-nashri) Toshkent O'zbekiston Respublikasi Fanlar akademiyasi «Fan» nashriyoti 2008 Dars jamlanmasini tuzishda o‘rta maktab, akademik litsey, oliy ta’iim va mustaqil shug'ullanuvchi uchun o'zbek tili bo‘yicha yaratilgan turli darsiik va manbaga tayanildi. Shunihg uchun qo'llanmani tuzuvchilaro'zlarini muallif emaz, balki musannif sifatida e’tirof etishadi. Qollanma o'rta maktab o'quvchisi, akademik litsey, kasb-hunar kolleji va oliy maktab talabasi, ona tili o‘qituvchisi, oliy o‘quv yurtiga kirish uchun mustaqil tayyorlanuvchi hamda qiziquvchilar uchun moijallangan. Mas’ui muharrir: Bashorat BAHRIDDINOVA, filologiya fan lari nomzodi, dotsent Taqrizchilar: Odil BEGIMOV, filologiya fan lari nomzodi, dotsent Otabek SHUKUROV, filologiya fanlari nomzodi, dotsent Ushbu nashr haqidagi mulohazalaringizni quyidagi elektron manzillarga jo'nati- shingiz mumkin: [email protected], [email protected] ISBN 978-9943-09-248-8 © 0 ‘zR FA «Fan» nashriyoti, «Akademnashr NMM», 2008 yil. 1- DARS TIL - ENG MUHIM ALOQA VOSITASI. TILNING PAYDO BO'LISHI VA TARAQQIY ETISHI Til - eng muhim aloqa vositasi. Til yordamida suhbatlashib, savol- javob qilamiz. Til yordamida fikrni ifodalab, tushuntiramiz. Ajdoddan ma’lumot olib, avlodga uzatamiz. Tilning eng muhim aloqa vositasi ekanligi shunda namoyon bo'ladi. Insonning eng asosiy, uni boshqa jonzotdan farqlab turuvchi belgisi - ong va tilga egaligi. Til faqat insonga va u mansub jamiyatga xos bo'lgan hodisa. Til bir kishi tomonidan emas, balki kishilik jamiyati tomonidan uzoq davr mobaynida yaratilgan. Shuningdek, u ayrim shaxsga emas, balki jamiyatga xizmat qiladi. Shuning uchun til ijtimoiy hodisa deyiiadi. Til - yaxlit bir butunlik. Borliqdagi barcha narsa qismdan tashkil topganligi kabi til ham gap, so'z birikmasi hosil qilish va so'z yasash qolipi, so'z, qo'shimcha va tovushdan iborat. Ana shu qismlar bir-biri bilan turli qonun- qoida, tartib asosida birikib butunlikni, ya’ni tilni hosil qiladi. Til qismi til birligi hisoblanadi. Maktab darsligida gap, so'z birikmasi, so'z, qo'shimcha va tovush til birligi sifatida qaraladi.1 Tilning paydo bo'lishi. Tilning paydo bo'lishi masalasi - azaliy mavzu. Biror tilning qachon paydo bo'lganini taxminan aytish mumkin. Masalan, manbalarda o'zbek tili XV asrda shaklianib bo'lgan, boshqa turkiy tillardan ajralib chiqqan deyiiadi.2 Biroq, umuman insoniyatga xos tilning qachon paydo bo'lganini aniqlab bo'lmaydi. Chunki ma’lum bo'lgan tillarning yozuv tarixi 10-15 ming yildan nariga bormaydi. Olimlar esa tilning paydo bo'lishini yozma manba asosida belgilaydi. Olimlarning tilning paydo bo'lishi haqidagi fikrini umumlashtirib, shuni aytish mumkinki, til bizga in’om etilgan so'zlash imkoniyati asosida kishilarning birga mehnat qilishi jarayonida o'zaro muloqotda bo'lish zaruriyati, ehtiyoji natijasida paydo bo'lgan. Til kishining bir-birini tushunishiga, yashash vositasini topish va yaratishda birlashishiga yordam bergan. Tilning taraqqiy etishi. Til uzoq davr o'tishi bilan kishining ehtiyojiga muvofiq ravishda o'zgarib, boyib borgan. Kishi tilni taraqqiy ettirishi bilan birga, uning mukammallashib borishi ham kishi bilim va tajribasining takomillashishiga hamda ajdoddan avlodga o'tishiga imkon bergan. Natijada fan, madaniyat, texnika vujudga kelgan va taraqqiy etgan, ya'ni kishilik jamiyati rivojlangan. Tilning taraqqiy etishi deganda lug'at boyligining oshishi, ichki qonun- qoidasining qulaylashib borishi tushuniladi. Jamiyat taraqqiyoti til rivojiga ta’sir ko‘rsatgan. Chunki til jamiyat taraqqiyoti bilan chambarchas bog'liq. Til taraqqiyotiga qo'shni xalq bilan bo'lgan turli munosabat - savdo-sotiq, madaniy aloqa, shuningdek, urush ham ta’sir qiladi. Masalan, hozirgi ingliz tili Iug'at boyligidagi so'zning taxminan 30 foizi sof inglizcha bo'lsa, o'zbek tilidagi 57 foiz so'z turkiy qatlamga mansub, qolgani chetdan o'zlashgan. Tilda o'zlashma so'z asosida yoki qo'shimcha yordamida yasalgan so'z ham shu tilning boyligi sanaladi. Mustahkamlash uchun savollar 7.7/7 nega eng muhim aloqa vositasi deb ataladi? 2. Til nega ijtimoiy hodisa deyiladi? 3. Til birliklarini sanang. 4.Tilning paydo bolishi haqida gapiring. 5.0 ‘zbek tilining paydo bo lishi haqida gapiring. 6. Tilning taraqqiyoti qanday kechadi? 1. Tilning sof lug‘at boyligi deganda nima tushuniladi? DUNYO TILLARI Dunyo tillari. Dunyoda taxminan 3000 dan (ba’zi adabiyotda ular 3000 dan 7000 gacha sanaladi) ortiq til bor.3 Bu tilning ayrimida bir necha o n, hatto yuz millionlab kishi gaplashsa, ba’zisidan bir necha ming kishigina foydalanadi, xolos. Masalan, Kongoda aholi 500 tilda, Indoneziyada 250 tilda, Sudanda 117 tilda gaplashadi. Xitoy tilida hozir bir milliardga yaqin kishi so'zlashsa, chukot va vele tilida bor-yo‘g‘i bir necha ming kishi muloqotda boladi. Kavkaz tog£ida joylashgan Dog‘istonda 1 mln.dan ortiq kishi bolib, ular 40 ga yaqin tilda so‘zlashadi. Yangi Gvineyada deyarli har bir qishloq aholisi o'z tiliga ega.4 Dunyodagi 200 tilning har birida 1 mln.dan ortiq, 70 tilning har birida 5 mln.dan ziyod, faqat 13 tilning har birida 50 mln.dan ortiq kishi so‘zlashadi. Qolganining har birida esa 1 mln.dan kam kishi gaplashadi. Angliya, AQSH, Kanada kabi mamlakat fuqarosi, asosan, ingliz tilida, Ispaniya, Kuba, Chili, Meksika fuqarosi, asosan, ispan tilida gaplashadi. Demak, tilning tarqalish, ishlatilish doirasi va nomlanishi har xil. Jahon tili orasida nomi bir tovushdan iborat til ham mavjud. Bu I tilidir. I tili Xitoyning Sichuan, Yunnan, Guyjou viloyatlariga tarqalgan. Juda ko'p til hozirgi kunda qo'llanilib kelishi bilan bir qatorda ba’zi til butunlay iste’moldan chiqib ketgan va bizga yozma yodgorlik orqali ma’lum. Shu asosda til tirik va olik tilga bolinadi. Hozir kishilar gaplashadigan til tirik til hisoblanadi. Masalan, o'zbek tili, ukrain tili, nemis tili, qozoq tili va hokazo. Qadimda qo'llanib, shu tilda gaplashgan xalqning turli sabab bilan yo'q bo'lib yoki boshqa xalqqa qo'shilib, o'zga tilda gaplashib ketishi natijasida iste’moldan chiqib, muomalada ishlatilmaydigan bo'lib qolgan, bugungacha faqat yozma manba orqali yetib kelgan til o‘lik til deyiiadi. Masalan, lotin, qadimgi hind yoki sanskrit, qadimgi slavyan, qadimgi xorazmiy, qadimgi arab, qadimgi fors, so‘g‘d tili va boshqalar shular jumlasidan. Lotin tili qadimgi Rim imperiyasining rasmiy tili sifatida mavjud bo'lgan. Imperiya yemirilgandan keyin asta-sekin o'lik tilga aylana borib, hozirgi davrda qoldig'i ilmiy atama sifatida uchraydi. Lotin tili o'rta va oliy tibbiyot o'quv yurtidagina o'qitiladi. Lekin bu uning muomalada ekanligini ko'rsatmaydi. Eroniy tilning sharqiy turkumiga kirgan qadimgi xorazmiy tilida qadimgi Xorazm aholisi gaplashgan. Bu til XI asrgacha muomalada bo'lgan. So'ngra iste’moldan chiqib, o'lik tilga aylangan. Dunyoda qo'llanish doirasi juda keng, boshqa til egasi ham foydalanadigan til xalqaro til yoki jahon tili deyiiadi. Hozir rasmiy tan olingan 6 ta xalqaro til mavjud: ingliz, ispan, rus, xitoy, arab va fransuz tili. Ko'p qo'llanadigani - ingliz tili. Turli davrda turli til xalqaro vazifani o'tagan. O'rta asrda Sharqda arab tili, Yevropada esa lotin, undan keyingi davrda fransuz tili katta ahamiyatga ega bo'lgan. XX asrda ingliz va nemis tili xalqaro til darajasiga ko'tarildi. Xalqaro til shu til amal qiluvchi davlatning xalqaro maydondagi nufuzi bilan belgilanadi. BMT tashkil topishi bilan rasmiy xalqaro til masalasi hal bo'ldi. 1945- yil rasmiy xalqaro til sifatida ingliz, fransuz, rus, ispan, xitoy tili belgilandi. 1973- yildan arab tili ham jahon tili sifatida tan olindi. Qadim zamondan xalqaro tilga talab sun’iy til yaratishga ham sabab bo'ldi. 1880- yilda Germaniyada I.M.Shleyer tomonidan “volyapuk” degan til loyihasi e’lon qilindi. 1887- yilda esa polshalik vrach-poliglot Zamengof “esperanto” tilini yaratdi va u ko'pchilikka ma’qul bo'ldi, tez orada turli mamlakatga tarqaldi. Hatto badiiy asar yozildi yoki bu tilga tarjima qilindi. Ayni paytda esperanto tilida gazeta-jurnal chop etilib, radioeshittirish uzatiladi, xalqaro tashkilotlar ish yuritadi.5 Dunyo tillari tasnifi. Olimlar tillar orasidagi o'xshashlikni ko'rsatuvchi dalilni o'rganib borishgan. O'zbek tilidagi ona so'zining ruscha мать, bulg'orcha moyka, polyakcha matka, litva tilida mamina, nemischa mutter, fransuzcha mere, tojik tilida modar kabi muqobilga o'xshashligi bunga misol bo'la oladi. Kuzatish va qiyoslash tasnifga olib kelgan. Tilni o'xshashlik va farqqa ko'ra guruhlash til tasnifi (klassifikatsiyasi) deyiiadi. Tilshunoslikda tilni tasniflashda, odatda, ikki belgi qo'llanildi: morfologik va genetik. Biz uchun genetik (geneologik) tasnif muhim. Genetik tasnif tilni o'zaro qarindoshligi asosida guruhlaydi. Bir tildan tarqalgan deb taxmin qilinuvchi, tuzilishi va boshqa xususiyati bir-biriga yaqin, o'xshash bolgan tillar bir butun hoida til oilasi deyiiadi. Bir til oilasiga asos bo'lgan til bobo til ham deb yuritiladi. Til qancha ko‘p bo‘lsa-da, sanoqli til oilasi mavjud. Ma’lumotga ko'ra, hozirgi kunda 20 dan ortiq til oilasi bor. Har bir til oilasi, o'z navbatida, qarindoshlik darajasiga ko'ra bir necha guruhga ajralishi mumkin. Guruh tildan tashkil topsa, oila guruhning birlashuvidir. Ba’zi oila avval tarmoqqa ajralib, keyin guruhga bo'linadi. Til oilasidan keng tarqalganini ko'rib o'tamiz: 1. Hind-Yevropa oilasi. Bu oilaga slavyan guruhi (belorus, rus, ukrain, Slovak, chex, polyak, makedon, serb, xorvat, sloven tili), german guruhi (ingliz, nemis, shved, norveg, dat, island, goiland tili), roman guruhi (fransuz,
Recommended publications
  • Karabachs Kochkunst

    Karabachs Kochkunst

    Karabach Karabachs Kochkunst Prof. Dr. Tahir ÄMIRASLANOV Kochkünstler TEIL II TEIL I WURDE IN IRSERBE 1/2014 S. 1218 VERÖFFENTLICHT. 4 www.irs-az.com № 2 (7) SOMMER 2014 n der Karabach-Region sind die Milchspeisen käseartige Masse ist entstanden. Manchmal wird die gleichen wie in anderen Regionen „Sulug“ in einen großen Kessel gegeben und gekocht. IAserbaidschans. Verwendet wird Kuh-, Schaf- Sulug wird auch aus normaler Milch gemacht, und und Ziegenmilch. Büff el- und Ziegenmilch spricht ist auch als gebackene Milch sehr schmackhaft und man eine heilende Wirkung zu. bekömmlich. Die erste Milch, die eine Kuh nach dem Kalben gibt, Katamaz und Bulama werden auch dazu verwendet, wird „Agız“ genannt. Diese Milch wird gekocht und um in einem Kessel unter Zugabe von Mehl und Butter als rituelle, schmackhafte Mahlzeit, Katamaz genannt, „Gaymag Chorak“ oder „Shan-shan“ auf einem Saj zwischen Nachbarn (in der Regel sieben Familien) anzufertigen. Letzteres hat im Gegensatz zu „Gaymag geteilt. Manchmal wird künstliches Katamaz gekocht. Chorak“ viele „Löcher“ (Shana). Hierfür wird ein Eigelb zu einem Liter Milch gegeben Milch wird auch pur verzehrt, vor allem mit frischem und aufgekocht. Wenn man ein rohes Ei im Ganzen so Brot, und sie dient als Grundlage für „Dogramaj“ (kalte unterrührt, dass es nicht gerinnt, die Milch aufkocht Suppe mit gehacktem Gemüse und Fleisch) und heiße und Honig hinzufügt, erhält man ein Getränk namens Suppen sowie für die Herstellung von Backwaren. „Bulama“ (Biestmilch). Aus Schafmilch wird vor allem Käse mit Lab Milch, die in den ersten zwei bis fünf Tagen nach dem hergestellt, der sehr beliebt ist. Zur Ausfüllung benutzt Kalben gemolken wird, heißt „Bulama“.
  • The Expansion of Christianity: a Gazetteer of Its First Three Centuries

    The Expansion of Christianity: a Gazetteer of Its First Three Centuries

    THE EXPANSION OF CHRISTIANITY SUPPLEMENTS TO VIGILIAE CHRISTIANAE Formerly Philosophia Patrum TEXTS AND STUDIES OF EARLY CHRISTIAN LIFE AND LANGUAGE EDITORS J. DEN BOEFT — J. VAN OORT — W.L. PETERSEN D.T. RUNIA — C. SCHOLTEN — J.C.M. VAN WINDEN VOLUME LXIX THE EXPANSION OF CHRISTIANITY A GAZETTEER OF ITS FIRST THREE CENTURIES BY RODERIC L. MULLEN BRILL LEIDEN • BOSTON 2004 This book is printed on acid-free paper. Library of Congress Cataloging-in-Publication Data Mullen, Roderic L. The expansion of Christianity : a gazetteer of its first three centuries / Roderic L. Mullen. p. cm. — (Supplements to Vigiliae Christianae, ISSN 0920-623X ; v. 69) Includes bibliographical references and index. ISBN 90-04-13135-3 (alk. paper) 1. Church history—Primitive and early church, ca. 30-600. I. Title. II. Series. BR165.M96 2003 270.1—dc22 2003065171 ISSN 0920-623X ISBN 90 04 13135 3 © Copyright 2004 by Koninklijke Brill nv, Leiden, The Netherlands All rights reserved. No part of this publication may be reproduced, translated, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission from the publisher. Authorization to photocopy items for internal or personal use is granted by Brill provided that the appropriate fees are paid directly to The Copyright Clearance Center, 222 Rosewood Drive, Suite 910 Danvers, MA 01923, USA. Fees are subject to change. printed in the netherlands For Anya This page intentionally left blank CONTENTS Preface ........................................................................................ ix Introduction ................................................................................ 1 PART ONE CHRISTIAN COMMUNITIES IN ASIA BEFORE 325 C.E. Palestine .....................................................................................
  • About the Lexicon of Borrowed Layers of the Uzbek Language in the Works of Alisher Navoi

    About the Lexicon of Borrowed Layers of the Uzbek Language in the Works of Alisher Navoi

    ISRA (India) = 4.971 SIS (USA) = 0.912 ICV (Poland) = 6.630 ISI (Dubai, UAE) = 0.829 РИНЦ (Russia) = 0.126 PIF (India) = 1.940 Impact Factor: GIF (Australia) = 0.564 ESJI (KZ) = 8.997 IBI (India) = 4.260 JIF = 1.500 SJIF (Morocco) = 5.667 OAJI (USA) = 0.350 QR – Issue QR – Article SOI: 1.1/TAS DOI: 10.15863/TAS International Scientific Journal Theoretical & Applied Science p-ISSN: 2308-4944 (print) e-ISSN: 2409-0085 (online) Year: 2020 Issue: 12 Volume: 92 Published: 25.12.2020 http://T-Science.org Gulbaxar Tavaldieva Institute of Chemistry and Technology Seniora Lecturer to Department of Technology Engineering, PhD, associate Professor, Tashkent, Uzbekistan ABOUT THE LEXICON OF BORROWED LAYERS OF THE UZBEK LANGUAGE IN THE WORKS OF ALISHER NAVOI Abstract: Each language develops and grows rich with the help of such internal possibilities as changing endings, suffixes, using a word in a new meaning, in addition, borrowing lexical units from other languages, for example, external factors, affects the development of the language. This process proceeds on the basis of certain laws of the language. The article provides a scientific analysis of the historical formation of the names of dishes that exist in the vocabulary of the Uzbek literary language, included in it from the Turkic, Persian-Tajik, Arabic, Chinese languages, based on the works of the great poet of the 15th century Alisher Navoi. Key words: A. Navoi, language, loan words, lexeme, names of dishes, word formation, Turkic words, original words, etymology, factor, Persian words, Arabism. Language: English Citation: Tavaldieva, G. (2020).
  • Suicide Try Stopped

    Suicide Try Stopped

    MXT(fNTtt YIUI, ..._._, 1~ n.,..,, M.w. 1~, 1963 CORONA OIL ~ CALif. cou I c HIG I c Oevelopen Jordlfl cl Ben­ Elder~ Dee Coolr ad Paul quickly co oevelop it so !hat there i 1 a limit co what the jamin and lbetr real eatate Onaber. it wi II a tart earn ina them a market can absorb - a cer­ BUOOY EBSEN of IJII~ Island, easily recognized here broker, Mio aaid lbey had lbe Cowlc::il thea appmveo retum on their inveatmenL tain poin t wbere It ,.oold not as the star of TV's Beverly Hillbillies, will pres ent the failed co find anyooe oppoaed a motion by Mr. Stocsdard co be econonucally reallsu c to Coun cllman SCO<ktaro s&J o ELEVEN-YEAR-OLD Jeffrey Wilcox , bth 91ader at Mar i­ program at the Junior Friends of the Llbtary party at 10 co their blab riae project in aat cbe Pluniaa C ommiuioo the h11h ri se rezonioa prob­ bulla more lu&h rise. ners School, has offered the Newport Beach C1 ty Council a.m. this Saturday, Nov. 16, at the Mariners School cafe­ Corona del \bt, finally found co ro-defiae ita aui4e lines ably 1us a aood thia& for the The econom. c argument 4 who aaid "no" Tueaday anel ita b.aia for recommend­ came up aaa1n .,.hen the uc­ h1s suggestion for an off ic1a l c1 ty flag, carrying the city tOfium. The new organization of young backers of the particular block, but he evenins - a 4-vote majority ina cbe bi ah ri ae project, to "<ll ~ ' t want co see a h11h velopeu Ulcl that unucr s eal on a white f1eld , w1th a s tnp of gold at the top re­ library Is sponsored by the Newport Beach Friends.
  • Salads Cold Snacks Soups Garnishes

    Salads Cold Snacks Soups Garnishes

    SALADS Salmon salad 11 Warm chicken salad with vegetables 9 (spinach, dogwood paste, olive oil with garlic, tomatoes, salmon) (cucumbers, tomatoes, red cabbage, "Iceberg", sauce, chicken breast) "Choban" salad 6 Nakhchivan salad in lavash 8 (cucumbers, tomatoes, greens, red onions, olive oil) (prunes, sesame, walnuts, cream, potatoes, eggs, carrot) Veal tenderloin salad 10 Green salad 8 (veal tenderloin, vegetables, crackers) (carrots, lettuce, tomatoes, cucumbers, red cabbage, olives, olive oil) "Mangal" salad 8 Salad with red onion 8 (colored bell peppers, tomatoes, eggplants, greens, red onion) (tomato, lettuce, onion, red cherry, olive oil, dogwood paste) COLD SNACKS Fresh vegetables and herbs 10 Okroshka 5 (cilantro, onion, basil, dill, tarragon, tomato, cucumber) (yogurt, herbs, cucumber) Assorted Azerbaijani cheeses 12 Shore, cream, butter (nehrya) 10 (Nakhchivan goat, beef, lamb cheese) Sheki Syuzma 5 Assorted home-style meat 16 (strained yogurt, garlic, greens) (roast beef, beef tongue, chicken roll) Nakhchivan pickles 12 Fish assortment 36 (green tomatoes, cucumbers, eggplant, white cabbage, (walnuts, greens, eggs) red cabbages, garlic, plum) Assorted "kuku" 12 Yogurt 3 (walnuts, greens, eggs) Olives 6 Eggplant "lavangi" 8 (green and black) (eggplant, walnuts,onions, cherry plum paste) Cheryy-plum, dogwood, pomegranate puree (1 pc.) 5 Beluga caviar 120 Adjika 3 (black caviar, butter) (hot peppers, colored bell peppers, hot red peppers, salt, tomatoes, Chicken Pate 8 garlic, carrots) (chicken liver, carrot, onions, cream, walnuts)
  • Pazandachilik Asoslari

    Pazandachilik Asoslari

    O’ZBEKISTON XALQ TA’LIMI VAZIRLIGI M.Z.MURTAZAYEV., M.E.ESHONQULOVA S E R V I S PAZANDACHILIK ASOSLARI O‘zbekiston Respublikasi Xalq Ta’limi Vazirligi tavsiyasi bilan darslik sifatida tasdiqlangan o‘quv dasturlariga binoan Davlat grant loyihasi asosida kengaytirib tayyorlangan UMUM O’RTA TA’LIM MAKTABLARINI VI-SINFILARI UCHUN DARSLIK «Fan va texnologiya» nashriyoti TOSHKENT 2012 y UDK_____372.864(075) BBK 74.200.52.M 47 Ya 72. Ushbu darslik mehnat ta’limining pazandashilik asoslari yo‘nalishi bo‘yicha 6- sinflarga mo‘ljallangandir. 6-sinflar uchun ynli va sutli mahsulotlardan taom rayyorlash texnologiyalari hamda o’zbek milliy taomlariga oid dars materiallariga tegishli kengaytrilgan holdagi manbalar mavjud darsliklardan, ensiklopediyalardan tarixiy va ilmiy uslubiy manbalardan foydalanib keltirishga harakat qilingan. Ushbu darslik Jizzax viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti, Samarqand viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti, Toshkent shahar xalq ta’limi bo‘limiga qarashli 62-son umum o‘rta ta’lim maktabi, Samarqand viloyati Kattaqo’rg’on tumani № 7–Son umum o’rta Ta’lim Maktabi, Jizzax shahar № 36–son umum o‘rta ta’lim maktabi, Jizzax tumani № 54-son umum o‘rta ta’lim maktablarining uqityvchilari tomonidan ko‘rib chiqilgan. A.Qodiriy nomli Jizzax Davlat Pedagogika instituti ilmiy kengashda (2011 yil 29 dekabr, № 4) va Jizzax viloyat hokimligi xalq ta’limi boshqarmasi o’quv uslubiy kengashida (2012yil 14 iyun № 4) nashr etishga tаvsiya qilingan. TAQRIZCHILAR: 1. Samarqand viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti ”Mehnat ta’limi” kafedrasining mudiri dosent B.M.Mironov. 2. Jizzax viloyati pedagogik kadrlarni qayta tayyorlash va malakasini oshirish instituti ”Mehnat ta’limi” kafedrasining mudiri dosent U.M.Maxmudov.
  • Салата „Нестинарка“ С Розови Домати, Крутони 12.90 Запечено Козе Сирене, Магданоз “Nestinarka” Salad with Pink Tomatoes, Baked Local Goat’S Cheese, Parsley

    Салата „Нестинарка“ С Розови Домати, Крутони 12.90 Запечено Козе Сирене, Магданоз “Nestinarka” Salad with Pink Tomatoes, Baked Local Goat’S Cheese, Parsley

    РАЗЯДКИ APPETIZERS 140ГР. Домашно кьопоолу с крем от козе сирене и препечен хляб 8.90 “Kyopolou”, cream of goat’s cheese and our signature fresh baked bread Тарама хайвер, поднесена с оризов чипс “Tarama”, served with rice chips 7.90 Крем от сурово-сушен Петрохан, хрупкава леща Dried and cured sausage mousse, lentil chips 7.90 „Северняшка Сиренява лютика“ с печена червена чушка, прясна чубрица и магданоз 7.90 Local white cheese appetizer, baked red pepper, savoury and parsley, served with our signature fresh baked bread Хрупкави черноморски скариди, саламурийка от Шабла, майонеза от зелен лимон 9.90 Fried Black sea prawns, Black sea marinate, homemade mayo with lime Всички цени са в български лева с включен ДДС/All price in BGN with VAT САЛАТИ SALADS 280ГР Шопска салата сезонни домати, краставици, 9.90 маринован червен лук, печена червена чушка, сняг от краве сирене, аромат на ракия „Shopska”salad seasonal tomatoes, cucumber, pickled red onion segments, baked red pepper, snow from local white cheese, grappa foam Салата „Българка“ с розови и чери домати, 14.90 печена червена чушка, биволско сирене и дресинг с домашно овче кисело мляко “Bulgarka” salad with pink and cherry tomatoes, baked and marinated red pepper, buffalo cheese and fermented yoghurt dressing Салата „Нестинарка“ с розови домати, крутони 12.90 запечено козе сирене, магданоз “Nestinarka” salad with pink tomatoes, baked local goat’s cheese, parsley Салата от Булгур Свежа комбинация от булгур, 11.90 розов домат, магданоз, мента, червен лук и лимонов дресинг Bulgur salad with
  • 396 a Summer in Phrygia: I

    396 a Summer in Phrygia: I

    396 A SUMMER IN PHRYGIA: I, A SUMMER IN PHRYGIA: I. [PLATE XII.] DURING the summer of 1897 I had the opportunity of making extensive exploration in Phrygia, and the following paper gives, as a first instalment, an account of the more important results of the season's work there. I have given a map (Plate XII) based on the Ottoman Railway Survey to illustrate the watercourses of the Laodiceian district, but I regret that a map to show the new sites has had to be deferred. At the outset I must make acknow- ledgment of the valuable help I have received from Prof. W. M. Ramsay, who has kindly sent me some criticisms and suggestions. For the numerous references to his volumes on Phrygia no apology is necessary. Every student of its history must use his brilliant pages as the basis of his study; and the work of the explorer in the districts which they cover must naturally be to endeavour to amplify the information, and to confirm or correct the views, which he finds there. Few parts of Phrygia have been so frequently traversed as the Lycos valley with the adjacent Carian and Lydian frontiers: yet anyone who studies this district will be astonished at the number of unsolved problems which it presents. To begin with the Carian borderland and go round the valley of the Lycos, the first problem that confronts us is the site of KIDRAMOS, a city without annals, but important enough to possess a coinage of its own, at least from the time of Augustus to that of Julia Maesa.
  • Kütahya İlinin Turizm Potansiyelinin Coğrafi Bilgi Sistemleri

    Kütahya İlinin Turizm Potansiyelinin Coğrafi Bilgi Sistemleri

    International e-ISSN:2587-1587 SOCIAL SCIENCES STUDIES JOURNAL Open Access Refereed E-Journal & Indexed & Puplishing Article Arrival : 01/11/2019 Research Article Related Date : 10/01/2020 Published : 10.01.2020 Doi Number http://dx.doi.org/10.26449/sssj.2012 Arslan, E.S., & Örücü, Ö.K. (2020). “Kütahya İlinin Turizm Potansiyelinin Coğrafi Bilgi Sistemleri Kullanılarak Belirlenmesi”, Reference International Social Sciences Studies Journal, (e-ISSN:2587-1587) Vol:6, Issue: 54; pp:108-118. KÜTAHYA İLİNİN TURİZM POTANSİYELİNİN COĞRAFİ BİLGİ SİSTEMLERİ KULLANILARAK BELİRLENMESİ Determination of the Tourism Potential of Kutahya Province Using Geographical Information System Dr. Öğr. Üyesi E. Seda ARSLAN Süleyman Demirel Üniversitesi, Mimarlık Fakültesi, Peyzaj Mimarlığı Bölümü, Isparta/TÜRKİYE ORCID ID: https://orcid.org/0000-0003-1592-5180 Dr. Öğr. Üyesi Ömer K. ÖRÜCÜ Süleyman Demirel Üniversitesi, Mimarlık Fakültesi, Peyzaj Mimarlığı Bölümü, Isparta/TÜRKİYE ORCID ID: https://orcid.org/0000-0002-2162-7553 ÖZET ABSTRACT Turizm ekolojik, ekonomik, sosyal ve kültürel bir olgudur. Tourism is ecological, economic and social phenomenon. Bu olgunun doğası gereği turizm faaliyetleri Tourism activities are formed, developed and evaluated gerçekleştirildiği bölgenin ya da yörenin söz konusu within the scope of the mentioned characteristics of the özellikleri kapsamında şekillenir, değerlendirilir ve gelişir. region or province where it realized in accordance with Turizmin gelişmesi sosyal ve kültürel anlamda genel olarak nature in this phenomenon. In general while the development olumlu etkiler yaratırken, kalkınma faaliyetlerine bağlı of tourism has positive social and cultural impacts, it could olarak şekillenen ekonomik çıkarlar ekolojik olarak olumsuz have negative ecological consequences because of the sonuçlara neden olabilmektedir. Turizmin doğal ve kültürel economic interests shaped by development initiatives.
  • List of Districts of Uzbekistan

    List of Districts of Uzbekistan

    Karakalpakstan SNo District name District capital 1 Amudaryo District Mang'it 2 Beruniy District Beruniy 3 Chimboy District Chimboy 4 Ellikqala District Bo'ston 5 Kegeyli District* Kegeyli 6 Mo'ynoq District Mo'ynoq 7 Nukus District Oqmang'it 8 Qonliko'l District Qanliko'l 9 Qo'ng'irot District Qo'ng'irot 10 Qorao'zak District Qorao'zak 11 Shumanay District Shumanay 12 Taxtako'pir District Taxtako'pir 13 To'rtko'l District To'rtko'l 14 Xo'jayli District Xo'jayli Xorazm SNo District name District capital 1 Bog'ot District Bog'ot 2 Gurlen District Gurlen 3 Xonqa District Xonqa 4 Xazorasp District Xazorasp 5 Khiva District Khiva 6 Qo'shko'pir District Qo'shko'pir 7 Shovot District Shovot 8 Urganch District Qorovul 9 Yangiariq District Yangiariq 10 Yangibozor District Yangibozor Navoiy SNo District name District capital 1 Kanimekh District Kanimekh 2 Karmana District Navoiy 3 Kyzyltepa District Kyzyltepa 4 Khatyrchi District Yangirabad 5 Navbakhor District Beshrabot 6 Nurata District Nurata 7 Tamdy District Tamdibulok 8 Uchkuduk District Uchkuduk Bukhara SNo District name District capital 1 Alat District Alat 2 Bukhara District Galaasiya 3 Gijduvan District Gijduvan 4 Jondor District Jondor 5 Kagan District Kagan 6 Karakul District Qorako'l 7 Karaulbazar District Karaulbazar 8 Peshku District Yangibazar 9 Romitan District Romitan 10 Shafirkan District Shafirkan 11 Vabkent District Vabkent Samarqand SNo District name District capital 1 Bulungur District Bulungur 2 Ishtikhon District Ishtikhon 3 Jomboy District Jomboy 4 Kattakurgan District
  • Comparative Typology of the Modern English, Russian and Azerbaijani Languages

    Comparative Typology of the Modern English, Russian and Azerbaijani Languages

    1 NIGAR VALIYEVA Comparative Typology of the Modern English, Russian and Azerbaijani Languages The manual was approved and recommended for publication by the decision of the Scientific Council of Education Department of the Azerbaijani University of Languages on 05.03.2019 ratified by protocol № 19 2 Comparative Typology of the English, Russian and Azerbaijani Languages A Resource Book for Masters of the Azerbaijan University of Languages Author Nigar Chingiz q. Valiyeva Doctor of Science, professor Reviewers: Afqan Ali o. Abdullayev Doctor of Science, professor Arif Rza o. Huseynov Ph.d., professor Azad Yahya o. Mammadov Doctor of Science, professor Comparative Typology of the English, Russian and Azerbaijani Languages is very actual band useful for research as English - Global language together with Russian is international, whereas the Azerbaijani language is our state and native language. Comparative Typology, as the notion itself reveals, represents a linguistic subject of typology based on the method of comparison. Like typology proper Comparative typology also aims at establishing the most general structural types of languages on their dominant or common phonetically, morphological, lexical and syntactical features. Comparative Typology may equally treat dominant or common features only, as well as divergent features only, which are found in languages of the same structural type (synthetic, analytical, agglutinative, etc) or in languages of the different structural types, (synthetic and analytical, agglutinative and incorporative,
  • The Restaurant

    The Restaurant

    the restaurant Azerbaijani & continental cuisine Menu ŞORBALAR Düşbәrә 4.00 azn Mәrci 4.00 azn Tomat 4.00 azn Göbәlәk 4.00 azn SALATLAR Coban 4.00 azn Manqal 4.00 azn Gavurdağ 4.00 azn Kapriz 7.00 azn Letus 4.00 azn Sezar toyuq ilә 8.00 azn Sezar krevet ilә 10.00 azn Sezar salmon ilә 10.00 azn Pomidor, xiyar, göyәrti 5.00 azn Turşu assortisi 4.00 azn Zeytun assortisi 4.00 azn QӘLYANALTILAR Qutab (4 әdәd) (göyәrti vә ya әt vә ya balqabaq) 4.00 azn Gürzә (4 әdәd) (toyuq vә ya әt) 4.00 azn Küкü 4.00 azn Qoz küküsü 6.00 azn Qara gavalı mәzәsi 4.00 azn Göbәlәk pendir ilә 5.00 azn Salmon Pasifik (blinçik, smok salmon, sous, letus) 7.00 azn Krevet Kaserole (göbәlәk, bibәr, pendir, pilatti sousu ilә) 8.00 azn Krevet Barbekü 7.00 azn Kalamar Tempurada 7.00 azn Qızardılmış Hallomi pendiri 7.00 azn Mәzә Assortisi (2 nәfәrlik) 4.00 azn Pendir assortisi (motal, ağ, saçaq) 7.00 azn Balıq assortisi (salmon, nәrә, uqor) 25.00 azn Fua-qra alma vә ekzotik likyor sousu ilә (100gr) 40.00 azn PLOVLAR Fisincan 13.00 azn Turş kabab 13.00 azn Şabalıdlı nar qovurma 13.00 azn Sәbzi qovurma 13.00 azn SAC Quzu Sacı (2 nәfәrlik) 25.00 azn Dana Sacı (2 nәfәrlik) 25.00 azn Çolpa Sacı (2 nәfәrlik) 24.00 azn ÇÖP ŞİŞ KABABI Dana 13.00 azn Lülә 12.00 azn Toyuq filesi 10.00 azn ӘT YEMӘKLӘRİ Sultan Bәyәndi (beşamel sousu ilә) 11.00 azn Sultan kababı (dana әti, quzu әti, badam) 13.00 azn Buğlama Quzu әti ilә 10.00 azn Xaşlama Dana әti ilә 10.00 azn Pip dolması 12.00 azn Çoban qovurması Dana әtindәn 13.00 azn Bif Barbekü 13.00 azn Quzu Qabırğaları tәrәvәz ilә 19.00 azn Steyk