Travel to Kazakhstan
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Role of Microbes in Dairy Industry
Mini review Nutri Food Sci Int J Volume 3 Issue 3 - September 2017 Copyright © All rights are reserved by Anil Kumar DOI: 10.19080/NFSIJ.2017.03.555612 Role of Microbes in Dairy Industry Anil Kumar* and Nikita Chordia School of Biotechnology, Devi Ahilya University, India Submission: March 3, 2017; Published: September 22, 2017 *Corresponding author: Anil Kumar, School of Biotechnology, Devi Ahilya University, Khandwa Rd., Indore-452001,India, Email: Abstract Milk represents a good source of nutrients and liquid for hydration and is known to humanity thousands of years ago. The fermentation of milk provides a simple way to increase its shelf-life while improving its safety. Different strains of bacteria and fungi are used for fermentation of are used for coagulation of milk and thereafter, these can be processed for diverse products. milk in order to produce a wide variety of dairy products viz. curd, yogurt, cheese, kefir and kumis. The main bacteria are lactic acid bacteria that Introduction Since ancient times, dairy products have been part of human diet. These serve as good source of calcium, vitamin D, proteins coagulated under the influence of certain microorganisms. By producing bacteria. and other essential nutrients. These products also provide luck it was having harmless, acidifying type and non toxin- phosphorus, potassium, magnesium, and various vitamins viz. vitamin A (retinols), vitamin B12 (cyanocobalamin), and have been developed in all parts of the world each with its own Various types of fermented milks and derived products characteristic history. Their nature depends very much on using different microbial strains. Microbes ferment the the type of milk used, on the pre-treatment of the milk, on the riboflavin. -
Destination: Kazakhstan
DESTINATION: KAZAKHSTAN LEADING PARTNERSHIP OF DMC’S IN EASTERN EUROPE AND CENTRAL ASIA COUNTRIES GENERAL DESCRIPTION The 9th largest country in the world, with everything from mountains as high as seven thousands meters to lakes as large as the sea and vast steppes in between, has many amazing wonders, admirable places and good traditions that will make you love Kazakhstan and never forget it. This land has fascinating (at times sad) history that is shared by a hundred of ethnic groups and which has created a strong nation with unique culture and friendship that bounds people of this country and leads them together into the future. Due to the large area of the country, climate can vary a lot. Every season in this country shows its full extent, whether summer, winter, autumn or spring. For someone who loves changes in weather, it is a perfect place. No matter if your visit to Kazakhstan will be long or short, you should learn about the country before coming here to fully enjoy your stay and understand people around you. Population of country 15,340,000 people Area of Kazakhstan 2,717,300 sq. kilometers Located on the continent Asia (AS) Capital Astana Currency Tenge (KZT) LEADING PARTNERSHIP OF DMC’S IN EASTERN EUROPE AND CENTRAL ASIA COUNTRIES ARRIVAL/DEPARTURE Almaty The airport was founded in 1935. Up to 1990 it was the part of Kazakh Department of Civil Aviation. On April 26, 1991, the airport was re-organized into Alma-Ata Airport, and since 1993 it runs as an independent business unit. -
Ethnolinguistic Description of Horse Culture in Eurasia
1 Ethnolinguistic Description of Horse Culture in Eurasia MIKES INTERNATIONAL Dr. Guldana Sarbassova The Hague, Holland The University of Amsterdam & L.N.Gumilyov Eurasian National University 2013 05.12.2013 2 Publisher Foundation 'Stichting MIKES INTERNATIONAL', established in The Hague, Holland. Account: Postbank rek.nr. 7528240 Registered: Stichtingenregister: S 41158447 Kamer van Koophandel en Fabrieken Den Haag Distribution The book can be downloaded from the following Internet-address: http://www.federatio.org/mikes_bibl.html If you wish to subscribe to the email mailing list, you can do it by sending an email to the following address: [email protected] The publisher has no financial sources. It is supported by many in the form of voluntary work and gifts. We kindly appreciate your gifts. Address The Editors and the Publisher can be contacted at the following addresses: Email: [email protected] Postal address: P.O. Box 10249, 2501 HE, Den Haag, Holland _____________________________________ ISSN 1570-0070 ISBN 90-8501-147-7 NUR 616 © Mikes International, 2001-2013, Guldana Sarbassova, All Rights Reserved 3 Ethnolinguistic description of horse culture in Eurasia Post-doctoral research scholar: Dr. Guldana Sarbassova 4 To my father, Aktai Sarbassov 5 CONTENT Introduction……………………………………………………………………………………….6 Ethnolinguistic Description of Kazakh Horse Culture…………………………………………...8 Culture Concerned with the Horse as a “Prism” of the Kazakhs’ National Heritage……………23 History and Myths in Traditional Kazakh Horse Culture………………………………………..30 Language and Identity in Kazakh Horse Culture………………………………………………...40 6 INTRODUCTION For a long centuries Kazakh nation eat the horse meat and drink horse milk called Kymyz, so they saying that «Kazakh nation has a temper of horse». -
Carta Sol Y Melón
Menú Desayunos SÁNDUCHE TORTILLA DE HUEVO $ 6.900 Tortilla de huevo, jamón de cerdo ahumado y queso amarillo PANNECOOK $ 4.600 En corteza de pan con huevo, queso mozzarella, tomate, espinaca y salsa bechamel. WAFFLES $ 7.100 Bañados en confitura de frutos rojos o amarillos, jamón y queso crema. Cereales CEREAL CON LECHE Y FRUTA $ 5.200 Elije dos tipos de fruta y tu cereal favorito, acompañado de leche normal o leche deslactosada y semidescremada. Con leche deslactosada o semidescremada tiene un costo adicional de $300 ya a ESPECIAL $ 5.700 - LIGTH $ 6.700 p a Elije dos tipos de fruta y tu cereal favorito, bañados con P kumis o yogurt normal o light. PARFAIT $ 6.900 Opción saludable. Yogur griego, dos frutas a elec- ción, granola y miel. Combo menú Sopa del día, derretido de jamón y queso acom- pañado de papas chips y jugo en agua 12 Oz. $ 9.600 una o pció n s al ud a b Bowls l e PESCADO CRISPY $ 13.900 y Pescado blanco apanado, quinua, zanahoria, frijol blanco, c o aguacate, tomates cherry y vinagreta de naranja. n t u n GRIEGO $ 9.300 d e n Con nuestras koftas, garbanzos, orzo, tomate, cebolla t e encurtida, pepino y vinagreta de yogurt VEGGY ORZO $ 11.500 Tomate en cubos, queso campesino en cubos, champi- ñones, frijolitos blancos, zucchini en hilos, pesto y almendras. POLLO $ 14.000 e Filetes de pechuga asados, arroz amarillo, garbanzos, t a repollo morado, zanahoria, mango, aguacate y chia con c a vinagreta oriental. u g A Sopas TOMATE $ 3.100 PUERRO Y ZUCCHINI $ 3.100 ESPINACA Y BRÓCOLI $ 3.100 Ensaladas BARRA DE ENSALADA DE VERDURAS 500 GR $ 13.500 Disfruta de la frescura y variedad de nuestros ingedientes y arma tu ensalada como quieras. -
164 Characteristics of Kumis, Tan, Ayran As Products With
CHARACTERISTICS OF KUMIS, TAN, AYRAN AS PRODUCTS WITH TREATMENT PROPHYLACTIC PROPERTIES Ivanchenko K.O., Strilets O.P. Scientific supervisor: assoc. prof. Kaliuzhnaia O.S. National University of Pharmacy, Kharkiv, Ukraine [email protected] Introduction. Milk among other beverages has a special place as a permanent and the most important source of most vitamins, amino acids and higher fatty acids in nature. Aim. The aim of the study is to characterize of kumis, tan, ayran as product with treatment prophylactic properties. Materials and methods. We used the descriptive research method: literary and Internet sources that are freely available were analyzed. Results and discussion. Milk is not only one of the main food product, but also a widespread therapeutic and prophylactic remedy. Milk contains an almost all natural fat-soluble and water-soluble vitamins. An important role has the immune bodies contained in milk that increase the resistance of the organism to infectious diseases, what is especially important for children. Also dissolved proteins in the milk easily digested with proteolytic enzymes of the digestive tract. Depending on the content of fat, protein and some other factors, milk divided into different types and species. Milk products on the market could be classified according to the type of animal. In the whole world, has been used milk from variety of animals: cow's milk; goat; mare; sheep; camel; deer; buffalo. The most part of milk products on the world market is made from cow's milk. Mare milk is a small segment of the market of milk and dairy products, because milk yield for such animals are small, and even small production can be organized by farms with rooted traditions. -
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“. -
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). -
Textkritische Neuausgabe Der Originalsammlung Von G
Wolgatatarische Dialektstudien Textkritische Neuausgabe der Originalsammlung von G. Bálint 1875-76 hrsg. von Á. Berta Budapest • 1988 Wolgatatarische Dialektstudien Keleti Tanulmányok Oriental Studies 7 Editor: Éva Apor Wolgatatarische Dialektstudien Textkritische Neuausgabe der Originalsammlung von G. Bálint 1875-76 hrsg. von Á. Berta Budapest • 1988 MAGYAR TUDOMÁNYOS AKADÉMIA KÖNYVTÁRA LIBRARY OF THE HUNGARIAN ACADEMY OF SCIENCES Originalausgabe: Kazáni-tatár nyelvtanulmányok I. füzet Kazáni-tatár szövegek. Gyűjtötte [...] Szentkatolnai Bálint Gábor Budapest, 1875. A M. T. Akadémia Könyvkiadó Hivatalában. Kazáni-tatár nyelvtanulmányok II. füzet Kazáni-tatár szótár. írta Szentkatolnai Bálint Gábor Budapest, 1876. A M. T. Akadémia Könyvkiadó Hivatalában. Lektorálta: Róna-Tas András ISSN 0133-6193 ISBN 963 7302 43 3 Vorwort 1. Nunmehr ist es schon über ein Jahrhundert her, dass die Originalausgabe von Szentkatolnai Bálints Kazáni-tatár nyelvtanulmányok [Kasantatarische Sprach- studien] in drei Heften erschien.[1] Eine, wenn auch nicht vollständige Neuaus- gabe[2] seiner Materialien scheint in mehr als einer Hinsicht begründet zu sein. Die verhältnismässig kühle Aufnahme seines Werkes von seinen Zeitgenossen (bes. im Ausland) und die Tatsache, dass man in der Turkologie Bálints Materialien seit ihrer Veröffentlichung bis zur Gegenwart relativ wenig Aufmerksamkeit ge- widmet hatte, stehen mit den unleugbaren Werten des Bálintschen Werkes kaum in Einklang. Die wichtigste Ursache dafür, dass Bálints kasantatarische Studien unverdient allmählich in Vergessenheit gerieten, besteht zweifelsohne darin, dass er seine wertvolle tatarische Textsammlung ins Ungarische (in eine den aus- ländischen Forschern nicht zugängliche Sprache) übersetzte und die von ihm ge- plante deutschsprachige Ausgabe letztendlich nicht zustande gebracht wurde. Der in der Fachliteratur öfters zitierte Teil des Bálintschen Werkes ist eben das zweite Heft, das dreisprachige Wörterbuch, in dem Bálint die Bedeutungen der tatarischen Wörter nicht nur ungarisch sondern auch deutsch angegeben hatte. -
International Students Guide
FOREIGN STUDENT GUIDE CONTENTS Introduction The system of assessment of knowledge About SMU • How will my knowledge be assessed? • History of SMU • Letter system for assessing students' learning achievements • Specialties • What is the summer paid semester • Administration of SMU and what is it for? • Dean’s office of the foreign department Social and cultural life Enrollment • Youth organizations • International students’ activity • What you need to do to enroll in • Social events SMU? • What documents should you submit Living in Kazakhstan to enroll in SMU? • What do you know about • What is nostrification and why is it Kazakhstan? necessary? • What is special about Kazakh cuisine? • Medical Foundation preparatory • Living in Semey – what does a course international student need to know? Education system • Opening a Kazakhstan bank account • What is credit technology of Additional Information education? • Campus map • How to perform an independent student work? • Useful addresses where the classes take place semeymedicaluniversity SSMUofficial www.semeymedicaluniversity.kz FOREIGN STUDENT GUIDE 3 DEAR STUDENT! You have made the right move by choosing Semey Medical University! You ask why? Let us explain! Non-Commercial Joint-Stock Company “Semey Medical University” is one of the best medical universities in Kazakhstan with its own University Hospital OUR MISSION: Contribution to improving the health of Kazakhstan population through quality training of competitive specialists by integrating best practices of education, clinics and science OUR VISION: SMU is considered to be the pearl of Kazakhstan’s healthcare through the successful synthesis of education, science and practice Are you interested to know about life and study at our university? Let's get started! semeymedicaluniversity SSMUofficial www.semeymedicaluniversity.kz FOREIGN STUDENT GUIDE 4 OUR UNIVERSITY HAS A RICH HISTORY THAT WE ARE PROUD OF SMU was established in 1953 In 1995, a department of foreign students was organized here for the first time among medical universities in Kazakhstan. -
Turkish Food Codex Communiqué on Fermented Milk Products (Draft/2015)
From the Ministry of Food, Agriculture and Livestock: TURKISH FOOD CODEX COMMUNIQUÉ ON FERMENTED MILK PRODUCTS (DRAFT/2015) Objective ARTICLE 1 – (1) The objective of this Communiqué is to determine the product specifications in order to provide the production, preparation, processing, packaging, conservation, storage, transportation and marketing of fermented milk products in conformity with the relevant technique and hygienically. Scope ARTICLE 2 – (1) This Communiqué covers the fermented milk products, concentrated fermented milk products, heat- treated fermented milk products and composite milk products which are based on those products. Basis ARTICLE 3 – (1) This Communiqué has been prepared on the basis of the Turkish Food Codex Regulation published in the Official Gazette dated 29/12/2011 and with the third repeated numbered 28157. Definitions ARTICLE 4 – (1) The following terms used in this Communiqué are defined as follows: a) Ayran: The fermented milk product prepared by adding water to yoghurt or by adding Streptococcus thermophilus and Lactobacillus delbrueckii sub. sp. Bulgaricus together as a specific starter culture to milk whose composition has been adjusted. b) Flavoured / aromatized fermented milk products: The composite fermented milk product which includes ingredients, which are not milk-based, maximum 50% by weight (such as sugar and/or sweetener, fruit and vegetable and their juices, puree, pulps of these, preparates and canned foods produced from these, grains, honey, chocolate, nuts, coffee, spice and other flavouring foods who do not cause imitation and adulteration) and the products covered by this Communiqué. c) Raw milk: Cow milk, ship milk, water buffalo milk and goat milk which are conformed to the raw milk definition set out in the Specific Hygiene Rules Regulation on Animal-Origin Products published in the Official Gazette dated 27/12/2011 and numbered 28155. -
Food and Identity in Central Asia Halle (Saale) 2017
CASCACENTRE FOR ANTHROPOLOGICAL STUDIES ON CENTRAL ASIA II [Ed. Aida Aaly Alymbaeva] FOOD AND IDENTITY IN CENTRAL ASIA HALLE (SAALE) 2017 MAX PLANCK INSTITUTE FOR SOCIAL ANTHROPOLOGY DEPartment ‘IntegraTION AND CONFLICt’ FIELD NOTES AND RESEARCH PROJECTS XIX MAX PLANCK INSTITUTE FOR SOCIAL ANTHROPOLOGY DEPARTMent ‘IntegraTION AND CONFLICT’ FIELD NOTES AND RESEARCH PROJECTS XIX CASCA – Centre for Anthropological Studies on Central Asia II: Food and Identity in Central Asia http://www.eth.mpg.de/pubs/series_fieldnotes/vol0019.html Published by Max Planck Institute for Social Anthropology, Halle (Saale) P. O. Box 11 03 51 D - 06017 Halle /Saale (Germany) Phone +49 (0) 345 2927 0 http://www.eth.mpg.de ISSN 2193-987X Editor: Aida Aaly Alymbaeva I Series Editor: Günther Schlee Assisted by: Viktoria Zeng and Robert Dobslaw Cover Photo: How to eat tandyr samsa (Osh City, Kyrgyzstan), 2015 © Baktygul Karimova (U. Abdrashitov) Printed 2017 by Max Planck Institute for Social Anthropology, Halle (Saale) © 2017 Max Planck Institute for Social Anthropology TaBLE OF CONTENTS Series Editor’s Preface (Günther Schlee) .................................................... iv Foreword (Bettina Mann) ............................................................................ v Introduction (Aida Aaly Alymbaeva) ......................................................... vii MINORITIES’ CUISINE AND DIFFERENTIATING PROCESSES IN MULTICULTURAL SETTINGS Internationalism on the Table: Dining Ethnicity in One’s Homeland Kazakhstan (Rita Sanders) .......................................................................... -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.