The relationship between a speaker’s native language (L1) and their pronunciation in a second language (L2) has long been recognized as a critical area of study within second language acquisition. Pronunciation is not merely about producing sounds correctly; it encompasses various phonological elements such as stress, rhythm, intonation, and syllable structure — all of which are deeply shaped by the learner's first language. This paper aims to explore the extent to which L1 interferes with or supports the acquisition of accurate L2 pronunciation. It investigates both segmental (individual sounds) and suprasegmental (prosodic features) aspects of speech, presenting evidence from various language groups to illustrate common patterns of transfer. Moreover, the study discusses how phonological habits from the native language often lead to a foreign accent and reduced intelligibility in the second language, even among otherwise proficient speakers. Emphasis is placed on practical strategies and pedagogical approaches that can be used to address L1-induced difficulties, such as contrastive analysis, phonetic training, and the use of technological tools for self-monitoring and feedback. The paper concludes that although native language influence is a natural and often unavoidable aspect of second language learning, its impact on pronunciation can be significantly minimized through targeted instruction and increased learner awareness.

The etiological structure and peculiarities of clinical and epidemiological manifestations of acute intestinal infections in hospitalised children are studied. A retrospective study of the case histories of 2479 children hospitalised with the clinic of acute intestinal infection was carried out. All patients underwent standard laboratory examination, including clinical, biochemical, instrumental diagnostic methods, bacteriological and molecular-biological studies to verify the causative agent. The epidemiological anamnesis of all children was clarified, and the frequency of background and concomitant diseases was studied. The diagnosis of intestinal infection was verified in 925 children (38%). Bacterial intestinal infections were detected in 610 (65 % of the transcripts).

This paper focuses on the selection and justification of deep learning models for emotion classification tasks. It provides a comprehensive analysis of various neural network architectures, including Convolutional Neural Networks, Recurrent Neural Networks, Long Short-Term Memory networks, and Transformer models, assessing their performance in recognizing and classifying human emotions from multimodal data sources. The study examines the strengths and limitations of each model with respect to data type, training efficiency, computational complexity, and generalization capabilities. Furthermore, criteria for optimal model selection tailored to real-world emotion recognition applications are discussed. The findings contribute to enhancing the accuracy and robustness of emotion classification systems and offer valuable guidelines for researchers and practitioners developing advanced affective computing solutions.

Mazkur maqolada jamiyatda huquqiy ong va huquqiy madaniyatni shakllantirish va rivojlantirishning dolzarb masalalari yoritilgan. Huquqiy ong fuqarolarning qonunlarga bo’lgan munosabati, ularning huquq va majburiyatlari to‘g‘risidagi bilimlari va huquqiy xulq-atvorining shakllanishida asosiy o‘rin tutadi. Huquqiy madaniyat esa insonlarning huquqiy tushunchalari, qonunlarga hurmat ruhidagi tarbiyasi, davlat va jamiyat hayotidagi faol ishtirokini ifodalaydi. Maqolada jamiyatda huquqiy ong va madaniyatni oshirish vositalari, davlat siyosati, ta’lim tizimi, OAV va fuqarolik jamiyati institutlarining roli tahlil etilgan. Shuningdek, O‘zbekistonda olib borilayotgan islohotlar kontekstida mazkur jarayonning rivojlanish istiqbollari yoritiladi.

The food industry is a branch of the national economy that produces food products. The industry includes enterprises of meat and dairy, oil and fat, fish, flour and cereals, pasta, fruit and vegetable canning, dairy and cream, sugar, tea, confectionery, bakery, grape and champagne wines, alcohol, vodka, tobacco, brewing, thirst-quenching, soap and other industries.