Hot weather sweating the body and firing the nature
Suddenly the sky becomes so gloomy
Just like my beloved’s face in the shadow of sorrow
It stands as the dead of the dark starless night
In this puzzled situation I lean down in the lightning
The earth trembles with fire and die so many people in the thundering
After the rain in the half bright sky the rainbow blooms out with a hope
That colorful garden laughs out with heavenly brightness
The deaths embedded on the ground
And the bright flowers smiling on the other side
The rain takes out the lives in contrast it helps sprout the new lives
And the colored rainbow in the sky smiles in the glory of hope
We everyday weave.
Chapainawabganj, Bangladesh
13 May, 2025.
Md. Mahbubul Alam is from Bangladesh. His writer name is Mahbub John in Bangladesh. He is a Senior Teacher (English) of Harimohan Government High School, Chapainawabganj, Bangladesh. Chapainawabganj is a district town of Bangladesh. He is an MA in English Literature from Rajshahi College under National University. He has published three books of poems in Bangla. He writes mainly poems but other branches of literature such as prose, article, essay etc. also have been published in national and local newspapers, magazines, little magazines. He has achieved three times the Best Teacher Certificate and Crest in National Education Week in the District Wise Competition in Chapainawabganj District. He has gained many literary awards from home and abroad. His English writings have been published in Synchronized Chaos for seven years.
Andijan State Institute of Foreign Languages Foreign Language and Literature German Language Direction Student of group 402 Yunusova Khodisa Scientific advisor Isamutdinova Durdona
Annotation: This article explores the concept of clarity in teachers’ speech and its importance in the educational process. It analyzes the lexical, grammatical, and stylistic aspects of clarity and substantiates how clear speech enhances the effectiveness of teaching. The article also provides methods for achieving clarity in teacher speech along with practical recommendations.
Annotation: V dannoy state rassmatrivaetsya ponyatie yasnosti rechi uchitelya, eyo role i znachenie v obrazovatelnom protesse. Proanalizirovany lexicheskie, grammaticheskie and stylisticskie aspekti yasnosti, obosnovana effektivnost prepodavaniya posredstvom chyotkoy rechi. Takje privedeny sposoby obespecheniya yasnosti rechi uchitelya i prakticheskie rekomendatsii.
Speech technique and oratory culture. Speech technique refers to the means used to convey speech to the listener or student. The teacher’s voice, pronunciation, diction, and in general, live speech always serve as a kind of standard, a model for students, especially students in younger grades. Any defect in the teacher’s live speech, whether large or small, does not remain unnoticed by the student, it immediately attracts his attention. If such a defect is regularly observed in the teacher’s speech, then the student, although unfairly offended by the teacher, may go so far as to mock him in absentia and ridicule him on the basis of this defect.
For example, when students talk about such a teacher among themselves, they remember him with this defective voice, pronunciation or diction, which is certainly not a positive situation for the overall educational process. A teacher who is devoted to his profession must always take care of the phonetic correctness of his speech in order to create and maintain the image of a flawless and valuable teacher in the eyes of his students. True, it is impossible to completely get rid of such aspects of the voice that make it unpleasant, such as innate hoarseness and squeakiness.
However, the defects that arise due to insufficient knowledge of speech technique can be eliminated as much as possible by awareness of phonetic knowledge, voice training (in Russian, “postanovka golosa”), accurate pronunciation, and various exercises on correct breathing during speech. Historians have written that the famous ancient Greek orator Demosthenes initially had a low voice, poor pronunciation, and shortness of breath, which prevented him from delivering a beautiful and impressive speech.
As the scientist S. Inomkhodjaev, who has studied this area in depth, noted, later Demosthenes very seriously began to master the basics of speech technique. Speech is a thought that has become reality using the means of expression available in the language and is manifested in two forms: 1) internal speech; 2) external speech. Internal speech is the thought, reasoning, and reflection of a person without opening his mouth, formed in the teacher’s mind, consisting of elements of language that have not yet been realized.
Speech that occurs as real sounds through the influence and movement of the teacher’s thoughts and ideas on the speech organs through language is external speech, which is a social phenomenon. The teacher’s speech activity consists of: speaking, reading, and listening. A speech event can be in the form of a monologue, dialogue, polylogue, declamation, and also in the form of a separate text and book. Speech is referred to the speaker in a specially prescribed manner by its volume.
Based on the analysis of pedagogical and psychological literature, the following characteristics of speech can be distinguished: 1. Functions: communication, influencing the individual, a means of education and upbringing. 2. Forms: external speech (oral): monologue, dialogue, polylogue; writing: report, abstract, annotation, etc.; internal point of view. 3. Speech technique: professional quality of the teacher’s voice: timbre, intonation, diction, tempo (120 words per minute). 4. Types of speech activity: reading, writing, speaking.
A heap of broken images, where the sun beats, And the dead tree gives no shelter…
(T.S. Eliot: The Waste Land)
Among ears of wheat now dry
there are no red poppies in the fields
of this long hot summer.
The sun rises and sets
on a land of dust
on an endless desert.
And that dazzling light seems to burn
blurred memories and vain hopes.
Waiting for the evening shadows and
for a cool breeze that will not come
we can almost feel how time
shuffles and rushes
our fears towards the final collapse.
In front of us only a heap of broken images:
maybe that’s the last call to save the earth.
Lidia Chiarelli, Italy
Lidia Chiarelli (Italy) is one of the Charter Members of Immagine & Poesia, the art-literary Movement founded in Italy in 2007 with Aeronwy Thomas. Installation artist and collagist. Coordinator of #DylanDay in Italy. Award-winning poet since 2011. Her writing has been published in more than 150 International Poetry magazines and web-sites. https://lidiachiarelli.jimdofree.com/ https://lidiachiarelliart.jimdofree.com/
No boundaries, where colors can separate but blend,
Blend into different shades and hues
Even a black and white photograph
Has its different shades and hue
Yet our minds are set
Between one not even two.
For two will make us choose, be IN or OUT
And OUT will always be wrong
Because IN is always right.
And Tolerance does not mean Respect
Just waiting to prove the other Weak.
We see only what we want to see
We understand what we only want
We believe only what is beneficial
Others are blind or lying false.
How I envy the unschooled beasts
They have territories, yet respect boundaries
They do not attack, unless hungry
Knowing not of greed, nor hatred
How I envy the rainbow in the sky
Brightly shining after after cold dark storm
No color, but the sun makes it beautiful
Neither clashing, nor overlapping.
Nature is harsh but it has its rule
Diversity so to balance its growth
Yet we are smarter than Nature
We control, change and destroy
Rules made by Nature, we can overcome
Because we are smarter than Nature.
And rainbows are just part of foolish nature.
Vengeance
Once I donned the perfume of the innocent
Thinking it will shield me from evil’s intent
Yet when you recognized the purity scent
You came and tore down my peaceful tent
Your claw hands my virginal gown did rent
My mind to your devious wishes force bent
My soul to hell’s sulphuric kingdom sent
And my sanity to Limbo’s voidness went
I came back and wore the musk of the beast
My turn to bring havoc to the west and east
I watched as the hyenas and buzzards feast
For the past I know I should not care the least
But why instead of success I feel pains of defeat
Why do I feel numb from head down to my feet
Why have my heart and pulse end their beat
Ashes poured on my head and in the mud I seat
I am the victim but where is the sense of justice
I had my vengeance but where is my peace
All debts been collected yet trouble won’t cease
Tell me God Above, what did my spirit miss?
Lilian Dipasupil Kunimasa was born January 14, 1965, in Manila Philippines. She has worked as a retired Language Instructor, interpreter, caregiver, secretary, product promotion employee, and private therapeutic masseur. Her works have been published as poems and short story anthologies in several language translations for e-magazines, monthly magazines, and books; poems for cause anthologies in a Zimbabwean newspaper; a feature article in a Philippine newspaper; and had her works posted on different poetry web and blog sites. She has been writing poems since childhood but started on Facebook only in 2014. For her, Poetry is life and life is poetry.
Lilian Kunimasa considers herself a student/teacher with the duty to learn, inspire, guide, and motivate others to contribute to changing what is seen as normal into a better world than when she steps into it. She has always considered life as an endless journey, searching for new goals, and challenges and how she can in small ways make a difference in every path she takes. She sees humanity as one family where each one must support the other and considers poets as a voice for Truth in pursuit of Equality and proper Stewardship of nature despite the hindrances of distorted information and traditions.
This article provides detailed information about Qurut, one of the favorite foods of Asian people. At the same time, its history, benefits and preparation process are also included in the article. It contains information about which diseases the substances and vitamins in Qurut prevent and treat.
В этой статье представлена подробная информация о Куруте, одном из любимых блюд азиатских народов. В то же время в статью также включены его история, преимущества и процесс приготовления. Содержит информацию о том, какие заболевания предупреждают и лечат вещества и витамины, содержащиеся в куруте.
Ключевые слова: Курут, йогурт, витамины, молочные продукты, процесс приготовления, польза.
Abstrakt
Ushbu maqolada Osiyo xalqlarining sevimli yeguliklaridan biri bo‘lgan Qurut haqida batafsil ma’lumotlar beriladi. Shu bilan birga uning tarixi, foydalari va tayyorlanish jarayoni ham maqoladan o‘rin olgan. Unda Qurut tarkibidagi moddalar, vitaminlar aynan qaysi kasalliklarning oldini olishi va davolashi haqida ma’lumotlar mavjud.
Kalit so‘zlar:Qurut, yogurt, vitaminlar, sut mahsulotlari, tayyorlanish jarayoni, foydalari.
Qurut has long been a favorite food of Asian countries. Qurut was prepared from them to prevent dairy products from quickly becoming unfit for consumption.
Qurut in an easy-to-carry form and saved themselves from hunger during long walks. One of the 13th century, Qurut served as the main food for Genghis Khan’s soldiers. Those who prepared main reasons for the spread of Qurut is the Great Silk Road. It is rich in proteins, carbohydrates, fats, minerals, vitamins (A, B2, B6, D, E), salts, and probiotics. Nomadic Turkish people in particular prepared it for winter supplies and for pastoral life. In the
Preparation process:
1. Milk is boiled at 90-100 degrees for 15-20 minutes and cooled to 40-45 degrees.
2. Yogurt (2-3 percent) is added to milk and a mass is formed over time.
3. Mass it is waved, and butter and ayran(buttermilk) are obtained. After the separation of the serum, a thick mass is formed.
4.The ayran(ayran is liquid that is produced when yogurt is waved ) is boiled about 10 minutes at 90-100 degrees.
5. Boiled ayran is putted in a bag and seperated from the whey.
6. After that process, a thick mass is formed.
7. Salt, spicy according to taste, various greens, including basil, jambil are added to the mass and made into a round shape. it is mostly round, but sometimes it can be square, cylinder and billiard ball size.
8. The dried Qurut is dried in the sun for 2-3 days with gauze on top. The dried Qurut is placed in special bags. This product can be stored at any temperature for up to 8 years, during this period it does not lose its quality.
Benefits. The small size of Qurut is very useful for human life. It contains many substances that increase the human immune system. These are: vitamins B2, D, E, A. Vitamin B2 – it strengthens memory, increases resistance to stress and fatigue, improves attention and thinking, helps fight depression, acts as a source of energy for the brain to function properly. Vitamin D – it plays an important role in the treatment of cancer. It prevents rickets (softening and deformation of bones), which is especially common in young children. In addition, the vitamin A it contains improves vision, protects the body from viruses and bacteria, prevents colds and other diseases. It maintains skin and hair health, strengthens bones and teeth, and improves intestinal and stomach function. The iron, magnesium, potassium, and calcium it contains help children grow taller, prevent blood clots in damaged areas, and repair dead cells. Since it is high in salt, it is recommended to drink water after eating it.
Uses:
Can be crushed into soups.
Can be used to make a drink from qurut.
Can be eaten as a snack.
Can be added to salads and pasta.
Qurut is mainly widespread in Asia. Therefore, it is called differently in different countries of Asia. For example, in Uzbekistan it is called qurut, in Tajikistan kashk or qurut, in Turkmenistan gurt, in Iran kashk, in Kyrgyzstan kurut, in Kazakhstan kurt. In addition, it is used for various purposes. For example, in Uzbekistan it is added to chalob, masatava, soups and salads. In Tajikistan it is used for kashk-o-bodonjan, osh and soups. In Turkmenistan it is eaten with gurt dishes, that is, soups and meat dishes, as well as tea. In Iran, dishes such as ash-e-reshteh, kashk-e-kadoo and kashk-e-bademjan are prepared with qurut. In Kyrgyzstan, chalap, lagman, besh barg, etc. are also eaten with qurut. In Kazakhstan, it is drunk with tea, added to meat soups.
Sometimes it can be eaten crushed with bread. In Afghanistan, ashak is eaten with qurut sauce, mantu is eaten with qurut mixture, and kashk-e-badenjan is eaten with qurut solution.Qurut is mainly widespread in Asia. Therefore, it is called differently in different countries of Asia. For example, in Uzbekistan it is called qurut, in Tajikistan kashk or qurut, in Turkmenistan gurt, in Iran kashk, in Kyrgyzstan kurut, in Kazakhstan kurt. In addition, it is used for various purposes. For example, in Uzbekistan it is added to chalob, masatava, soups and salads. In Tajikistan it is used for kashk-o-bodonjan, osh and soups. In Turkmenistan it is eaten with gurt dishes, that is, soups and meat dishes, as well as tea. In Iran, dishes such as ash-e-reshteh, kashk-e-kadoo and kashk-e-bademjan are prepared with qurut. In Kyrgyzstan, chalap, lagman, besh barg, etc. are also eaten with qurut. In Kazakhstan, it is drunk with tea, added to meat soups. Sometimes it can be eaten crushed with bread.
In Afghanistan, ashak is eaten with qurut sauce, mantu is eaten with qurut mixture, and kashk-e-badenjan is eaten with qurut solution. Qurut is mainly widespread in Asia. Therefore, it is called differently in different countries of Asia. For example, in Uzbekistan it is called qurut, in Tajikistan kashk or qurut, in Turkmenistan gurt, in Iran kashk, in Kyrgyzstan kurut, in Kazakhstan kurt. In addition, it is used for various purposes. For example, in Uzbekistan it is added to chalob, masatava, soups and salads. In Tajikistan it is used for kashk-o-bodonjan, osh and soups. In Turkmenistan it is eaten with gurt dishes, that is, soups and meat dishes, as well as tea. In Iran, dishes such as ash-e-reshteh, kashk-e-kadoo and kashk-e-bademjan are prepared with qurut. In Kyrgyzstan, chalap, lagman, besh barg, etc. are also eaten with qurut. In Kazakhstan, it is drunk with tea, added to meat soups. Sometimes it can be eaten crushed with bread. In Afghanistan, ashak is eaten with qurut sauce, mantu is eaten with qurut mixture, and kashk-e-badenjan is eaten with qurut solution.
Prices also vary: in Uzbekistan, the average price is 60,000 soums per 1 kg. In Kyrgyzstan, it is 100-120 soums per 1 kg. In Kazakhstan, it is about 600-800 tenge per 1 kg. In Russia, since this product is an imported product, the price can be around 300-400 rubles per 1 kg. In the USA and European countries, it is an exotic product and costs $ 10-15 per 1 kg. These are all average approximate prices.
Qurut is also produced in various ways in the economy. For example, traditional dry food production, that is, the preparation process is mainly carried out manually, and sometimes in small craft enterprises. In industry, the dry food production process is carried out in drying workshops, that is, using special technological equipment. Dry food is mainly produced in flat or powdered form and packaged and taken to the market. Dry food chips, dry sauces and spices, energy bars are products made from dry food. Exporting dry food to the international arena includes stages such as packaging, quality control inspection and certification.
Conclusion. Qurut is one of the ancient foods and it still retains its importance in Asian countries (Uzbekistan, Kyrgyzstan, Tajikistan, Turkmenistan, etc.). Although it is small in size, it is a dairy product that contains many benefits. At the same time, it allows you to have full strength during long trips. Because it was difficult to carry other dairy products, including yogurt, milk, etc. in good quality during trips, but Qurut is an exception. Ancient nomadic people wanted to carry quality dairy products with them during their trips, and as a result, they invented Qurut, which has a long shelf life. Currently, Qurut is among the most popular products in the world.
References:
Aigerm Tuganbay, Amin Y.,Per E.J.S,” Production of kurut(kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut”, Frontiers in Food Science and Technology 2, 2022
