ABOUT RESEARCH CONDUCTED IN UZBEKISTAN WITHIN THE FRAMEWORK OF THE REQUIREMENTS OF INTERNATIONAL ASSESSMENT PROGRAMS TIMSS
Journal Title: International scientific journal Science and Innovation - Year 2024, Vol 3, Issue 5
Abstract
This article presents analytical information about the results of the national research organized in the Republic of Uzbekistan within the framework of the requirements of the TIMSS international program. In this national research, the questions of the international studies of TIMSS 2003, TIMSS 2007 and TIMSS 2011 were used.
Authors and Affiliations
Karimov N. A.
Keywords
Related Articles
- EP ID EP736862
- DOI 10.5281/zenodo.11122584
- Views 57
- Downloads 0
CLINICAL EFFICACY OF LASER TREATMENT OF DIABETIC RETINOPATHY
Diabetic retinopathy (DR) is one of the most serious complications of diabetes mellitus, leading to vision loss in a significant number of patients. Laser treatment is one of the main methods of managing this disease. Th...
"DENOTATIC GRAPH" IN THE STUDY OF GRAMMAR TOPICS IN RUSSIAN LESSONS
This article proposes the effective implementation of the "Denotative Graph" graphic organizer in the process of studying grammatical topics in Russian language lessons, the main purpose of which is to form students' con...
SCIENTIFIC AND METHODOLOGICAL BASIS OF TEACHING ELEMENTS OF COMBINATORICS IN ELEMENTARY GRADES
One of the most important components of a person's ability to think is logical literacy, that is, a certain minimum of logical skills and knowledge necessary in any intellectual activity. Since logic is an integral part...
COMPARITIVE FREQUENCY OF CLINICAL-ANAMNESTIC PARAMETERS AND ASSESSMENT OF CARBOHYDRATE METABOLISM PARAMETERS IN PATIENTS WITH CHD AND DM-2 WITH DIFFERENT LVEF CATEGORIES AT OBSERVATION STAGES
The article is devoted to evaluate and compare the clinical-anamnestic parameters and carbohydrate metabolism in patients diagnosed with CHD and DM2 across various categories of LVEF.
STUDY OF CHEMICAL COMPOSITION OF FOOD GRAIN AFTER THERMOMECHANICAL IMPACT
The given article investigates the chemical composition of feed grain after thermo-mechanical exposure. Thermo-mechanical treatment of grain products significantly alters their physical, chemical, and nutritional propert...