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Caring for mulberry silkworms requires careful attention to their environment and food supply. Mulberry leaves, the primary food source for silkworms, must be kept in a specific manner to ensure the health and productivity of the silkworms. The leaves should be kept in the form of branches brought from feeding mulberry trees and placed on a shelf or log inside the silkworm box. Maintaining the proper temperature and humidity levels is crucial for the well-being of the silkworms. The food should be kept at a temperature of 16-17°C and a relative humidity of 70-75%. It is essential to adapt the food to room temperature when storing it, especially if it has been exposed to cold, rain, or sunlight. The food should be stored in layers with a thickness of 45-50 cm to ensure that it remains fresh and suitable for consumption by the silkworms. Adhering to the recommended feeding schedule is also important. Providing the silkworms with the correct amount of food each day helps to regulate their growth and development. Overfeeding or underfeeding can lead to reduced viability, increased disease levels, and lower productivity of the cultivated cocoons. By following these guidelines and ensuring proper care for the mulberry silkworms, farmers can maximize the productivity and quality of their silk production.

At various physiological stages of postnatal ontogenesis of egg-laying hens, the linear size and weight of the ovary, as well as the changing properties of their histological structures, were studied. Absolute indicators of the linear size and weight of the laying of hens show a slight increase in the intensity of postnatal ontogenesis from 15 days to 35 days, and this condition lasts up to 120 days due to the period of puberty of hens, while the physiological stage of maturity (168 days) is the highest; it was found that the morphometric parameters of the ovary decrease to 570 days in relation to the stage of generative withering of ovarian function in postnatal development after 168 days; it was recorded that the growth coefficient of morphometric parameters of the ovary of chickens is higher in weight than in linear dimensions, from 15 days to 570 days, days of postnatal ontogenesis; it was found that there are not so many primary follicles in the ovaries of chickens and that they are mainly located in the submesothelial connective tissue of the folds of the cortex of the bottom of the ovary, the presence of single and group gonocytes not surrounded by follicular epithelial cells, medium-sized gonocytes, hyperchromia of the ovaries of the nucleus, in which the nuclei are indistinctly visible and it was found that in a well-formed primordial In the follicle, the egg cell occupies the entire space.

This article describes issues of reducing the environmental impact of harmful compounds produced by production enterprises in various fields and the introduction of a new type of dust-gas cleaning equipment at the enterprise, which allowed harmful substances to exceed the permissible limits. In addition, analytical work and calculation issues on increasing the economic efficiency of the enterprise were presented.

The paper deals with the study of promising areas for obtaining and using thin diamond and carbon-containing coatings. The retrospective and current situation in distributing inventions protected by patents over the countries and companies and the role of Russian companies and scientific organizations in this process are analyzed. It is concluded that it is necessary to stimulate national applicants in order to maintain positive trends in patenting in the national market and abroad.

The peculiarities of changes in the linear size and weight of ovaries of oviparous hens at different physiological stages of postnatal ontogenesis have been studied. The absolute indicator of the linear size and weight of the egg of hens is characterized by an intensive increase from the first 15 days of postnatal ontogenesis to 35 days, as well as the duration of this condition up to 120 days, physiological maturity, that the highest at 168 days, a decrease in this indicator to 570 days due to the stage of generative extinction of ovarian function at the stages after 168 days, morphometrically established that the coefficient of increase in indicators is higher in weight compared with linear dimensions in the period from 15 to 570 days of postnatal ontogenesis. It was also established that the cytoplasm of the oocyte is homogeneous, weakly basophilic, the nucleus is somewhat shifted to the periphery, the chromatin is in a dispersed state, and the nucleolus is clearly visible in the nucleus. Follicular epithelium is single-layer squamous. The nuclei of epithelial cells are hyperchromatic, flattened, the cytoplasm is weakly basophilic. Around the follicle lies loose connective tissue, the main cellular elements of which are fibroblasts.

Robotic complexes and robotic manipulators are widely used in the management of various objects and processes of control systems; their performance is directly related to the execution element. Electromagnetic actuators of multi-function control systems are structurally created separately for each adjustment body and lead to system complexity. To solve these problems, improve the executive system's weight-gauge indicators, and simplify the structural schemes, implementing intelligent mechatronic modules that perform linear and rotational movements in space coordinates is one of the urgent tasks. In this article, dynamic correction in manipulator control systems built based on an intelligent linear motion mechatronic module is considered. In manipulator control systems, the use of intelligent mechatronic modules in dynamic correction for manual and semi-automatic control manipulation systems that do not have a feedback channel for forces and moments and the relevance of the handle movement and manipulation objects with such a selection of the forces and moments vector m developed by them was seen. The article presents mathematical models for calculating vector components based on the current values of the generalized coordinates of the manipulator, their speed and acceleration, and the selection of the vector of forces and moments m developed by the intelligent mechatronic modules of the manipulator.

New technical solutions improving the process of thermal sterilization of canned products through the use of multilevel high-temperature modes and heat recovery have been considered and proposed. The essence of the developed method lies in the fact that the heat released by cooling cans with the product that has undergone thermal sterilization is used to heat other cans with the product queued for sterilization. In this mode of heat treatment, except in the last stage, the heat emitted by cooled cans that have already undergone heat treatment is used to heat up the canned food. Hence, the use of the principle of heat recovery by cooling canned products in the baths where others are simultaneously heated provides a significant saving of heat energy and water. Depending on the temperature parameters at different stages of the heat treatment, the heat recovery rate can reach up to 90%. The method also provides savings on cooling water. For the practical implementation of the developed method, the design of the device for multilevel high-temperature thermal sterilization of canned food with heat recovery has been developed. On the basis of experimental studies, new, multilevel high-temperature modes of apple compote sterilization have been developed.

Worldwide, special attention is paid to the creation of high-tech silkworm breeds and hybrids of mulberry silkworms. Inbreed-breed hybrids with high technological performance of mulberry silkworm cocoon fiber have been created. Inbreed systems and new hybrids with fine silk fiber Kitayskaya 108, Ya-120, Ipakchi 1 x Ipakchi 2, Ipakchi 2 x Ipakchi 1 regionalized hybrids dry cocoon weight (0.715-0.841 g; control - 0.715-0.734 g), continuous cocoon fiber length (731-888 m; control - 744-776 m), cocoon fiber metric number (3020-3319 m/g; control - 3090-3103 m/g) proved to be significantly superior.

The information presented in this article suggests that the larger the silkworm breeding organization (SBO), the harder it is to maintain a comfortable temperature, relative humidity, and other environmental factors, resulting in the development of silkworm cocoons. differently, the process of implementing agro-technical measures is disrupted. As a result, industrial cocoons are reported to have a yield of 14-17%, viability 22-25%, worm life 7-9 days and silkworm cocoons 7-13%.

The modern state of criminality and its statistical analysis are an integral part of any criminological research including the field of sport. Besides the main factors forming the crime rate, the data of the judicial statistics are also influenced by the so-called minor factors that are beyond the statistics. The objective of the present research is to reveal the factors influencing the formation of indicators of statistics in the field of sport. The research uses the systematic, structural and functional, comparative and historical, and formal judicial methods that allowed determining the main directions and methods of execution of criminality recording in the field of sport that is highly latent. It was determined that there were discrepancies of the normative requirements with the qualification of wrongful acts that allowed revealing the particular correlation between the changes in the criminal law and the statistical indicators. The overrating of crime detection statistics by the particular changes in parameters of crime committed shall be called additional factors influencing the reliability and objectivity of the statistics. At the same time, the statistics of crime committed in the field of sport are required for prognostic purposes, as well as for preventive purposes, as its absence contradicts the social practice. This problem is especially acute for sportsmen who due to the reasons related, for example, to the harm injured to their health and life, do not have the ability to continue their professional career. It is a systematic approach to registering crimes committed in the field of sport that allows performing the crime prevention in full that can save also the health and life of a sportsman.

The results of research on the development of a new method of thermal sterilization of canned products with heat recovery and the design of the device for its implementation are presented. The shortcomings of the traditional sterilization regime have been studied and identified, and taking them into account, the regime of multilevel high-temperature thermal sterilization of grape compote in SCO 1-82-1000 glass jars with heat recovery, which provides the required level of industrial sterility and reduces the duration of heat treatment, has been developed. The device for multilevel high-temperature heat treatment has been designed. The developed technology has advantages, being that the product is heated from the entry temperature level to almost 90–93°C with the simultaneous cooling from 100 to 63–65°C carried out by heat exchange between the very glass jars with different temperatures, which appear simultaneously in the chambers with a heat carrier, the temperature of which for some is higher and for others is lower by 25–27°C.

The article presents the results of vegetation studies on dusting the seeds of agricultural crops with zeolite. The experiment used seeds of spring wheat variety Ulyanovskaya-105 and mechanically activated zeolite of the Tatar-Shatrashansk deposit of the Republic of Tatarstan. The activated zeolite was obtained by mechanical activation using a crushing and screening plant at OAO Zeolites of the Volga Region, the particle size is 0.20 mm. The effect of dusting seeds with zeolite in various doses (25 kg/t, 50 kg/t, 75 kg/t, and 100 kg/t) on the growth and development of spring wheat plants, as well as on the quality indicators of grain, has been evaluated. The results revealed a positive effect of agro mineral on such parameters as seed germination (increase by 2.0–12.0%), chlorophyll content in plants in the tillering phase (by 7.4–33.3%), as well as on morphometric and biochemical parameters - plant height (by 2.5% -10.1%), the number of grains in the ear (by 7.7%), plant biomass (by 1.7% -7.9%) and the protein content in the grain (by 0.6-4.2%).

Perfection of technological processes, both in preliminary preparation of raw materials and during the final mandatory step of pasteurization, plays a key role in ensuring the quality of finished products, which is important in the production of canned dietary products. The aim of the research was to develop a more efficient way of blanching raw materials with its hardware and soft pasteurization modes, which will allow the production of high quality and competitive compotes for functional nutrition. We have developed and proposed a method of pulse-steam blanching of raw materials directly in glass jars with saturated water vapor, instead of the traditional method using hot water. The essence of the method is as follows. Fruits stacked in jars are pulse heated for 100–160 seconds (depending on the volume of the container) with saturated water vapor with temperature of 105–110 °C, and then fed into jars with cycles of 10 and 10 seconds respectively. The use of pulsed supply of saturated water vapor contributes to achieving more even heating of the fruit, which are characterized by a relatively large internal thermal resistance, causing overheating of the surface layers, and also provides an increase in the temperature of the product, which allows to pour into the jars syrup at relatively high temperature (97–98 °C), while the traditional technology accounts for the temperature of only 80–85 °C. Implementation of this method ensures the temperature level of the product entering the pasteurization stage being 78–80 °C, as opposed to the traditional method, where the temperature of the product is 45–48 °C. After that, the jars will be filled with syrup with a temperature of 97–98 °C, sealed and sent for pasteurization on accelerated modes. To implement the new method of blanching, the design of the device for pulse-steam blanching of fruits in glass jars has been developed. New thermal sterilization regimes have been developed, taking into account the increased temperature of the product after sealing and improved technology for the production of pear compote. The results of physical and chemical testing confirm the high quality of the finished product.

The article is dedicated to improving the quality of apple puree with xylitol for dietetic nutrition due to the development and implementation of a new technological process. This is microwave boiling of apples, rather than traditional steaming using saturated steam before chopping, with the development of a device for its implementation and multilevel high-temperature sterilization modes with prebake of apple puree in glass jars in microwave EMF. The analysis of research and technical data proved that pre-heat treatment of apples with saturated steam and traditional sterilization modes have a considerable duration, which impairs the finished products quality and has an adverse effect on the nutrient composition of the raw material during processing. Substituting the traditional method of pre-heat treatment of apples for their short-time processing in microwave EMF reduces the process by more than twice, which, in turn, contributes to an increased preservation of the nutrient composition of apples, while enhancing the yield of apple puree. For the implementation of microwave processing method of raw materials, a new design of the device for electromagnetic treatment of plant roughage has been developed, providing a uniform and more intensive heat treatment of raw materials in a continuous flow. Rapid multilevel high-temperature sterilization modes with the application of apple puree in glass jars in microwave EMF, liquid high-temperature heat devices and an autoclave basket, providing the opportunity for thermal sterilization of the product without creating reverse pressure in the machine, generally contribute to reducing heat costs and increasing the nutritional value.