chapter, but for the first time, we also have a photograph there, then, this text was only published in 1922, and dostoevsky did not insert it into the novel in the seventy-third year, that is, the novel continued to be published in such a censored form, or something like that, in my opinion, this is a very strong move, if we knew from the very beginning that stovrogin is a man who simply marries the disabled garbunya, well, gaganova is pulling for us, he spoils all the girls, he just... wants to get it from the lord so as not to forgive him, it would be easier, it seems to me, so what? well, we continue, i remind you that we are talking today about dostoevsky, about the novel demons, look, i wanted to ask one more thing, vladimir ivanovich, you, well, anton, you too, what do you think, after all, who is dostoevsky could be considered demons in his modern times, because on the one hand we measure all this on...

since dostoevsky, in my opinion, is an absolutely russian writer, even too russian, if i may say so, then i believe that he describes the unconditional enemies precisely. russia

of the russian world, russian people, but russians, but russians, yes, those who are inside, inside , who are capable, because russia cannot be defeated from the outside, but it’s not scary, it’s scary when these silent people, these conspirators are in the country itself, in russia itself, and he , through this novel, warns us , he says that... yes, we have external enemies, but pay better attention to the internal ones, those who will look for the right moment for themselves to manifest themselves and destroy the country, you understand, just imagine for a second how many demons he saw on penal servitude, revealed, absolutely, revealed , it would seem, yes, they didn’t become his heroes in general, great

, you take it out, we take it out of context, yes, beauty will save the world there and so on, it’s all taken out of context, there there is still a certain context in which, here, but the question is different, i want to remember anyway, because in fact, and the point is that it is about love, this is the love that the apostle paul, the letter to the corinthians.

dostoevsky, as 150 years ago, as 200 years in the future, will be relevant, important, because they argue about him, they talk about him, i am very grateful to my interlocutors today. director, people's artist of russia vladimir ivanovich khotyanenko, thank you, vladimir ivanovich, see you, thank you, we gave you a reason to talk, very grateful, of course, anton shagin, actor of the linkom theater, mark zakharov, thank you very much, well, to you, our respected interlocutors, i , dmitry bak, host of a literary podcast, let them not talk, let them read, i say the same wonderful phrase, important to me, read with pleasure. hello, this is the podcast schrödinger's cat,

and i am its host grigory tarasevich, editor-in-chief of the popular science magazine schrödinger's cat, and my co-host, the real cat bari. our podcast. about popular science , about how easy it is to understand complex things , about how to see complexity in very simple everyday things, and today we have a wonderful guest, maria kalinina, doctor of chemical sciences, professor ras, leading researcher at the institute of physical chemistry and electrochemistry named after frumkina. hello, completely, absolutely true, and today we will talk on the one hand, about a very complex one. chemistry and about very simple things, for example, about soup , let's try to tie them together , let's try, let's start with soup, well, all of you have at least eaten soup, and sometimes cooked soup, you cook soups, i, of course, what kind of soups do you like to cook? well, i, probably

like everyone else, like most housewives in our country, first of all cook borscht, chiev, solyanka, and occasionally rassolnik. well, where does borscht begin? borscht begins with broth, absolutely right, but what is broth from the point of view of colloidal chemistry? broth from point let’s still think it’s worth giving a definition of what colloid chemistry is? deck chemistry studies surface phenomena, the behavior of dispersed systems , dispersed means crushed, you are already scared, you immediately look at the soup with some kind of horror, well, we grind it into soup, then the ingredients that we take for it, any three-dimensional object that one looks at listen. he can mentally imagine that he is crushing it into some nano-sized pieces, such that are no longer visible to the eye, and if everything the substance in a volumetric object is inside and actually does not know what is happening outside and does not enter into chemical reactions with the environment, then in

its crushed state almost all of the substance ends up on the surface and it is already ready to communicate with the outside world, somehow reacting with it, in fact, this is approximately the same thing that the hostess does... in general, soup is the path of any person to chemistry, on the other hand, the path of chemistry to the heart of any person, the hostess prepares the colloid-chemical system in order to extract from volumetric things, from a voluminous carrot, a voluminous beetroot, a large piece of meat, to extract that very taste, beneficial nutrients through chopping or other techniques that the housewife uses in the kitchen, quite chemical, by the way, so... if we start with broth, what is it? this is a solution of protein molecules in water, as well as parts of protein molecules, but we know that meat contains collagen, i think everyone has heard this word, because this word is found in cosmetics, in the food industry and everywhere that we need to achieve such a colloidal

solution of small protein particles in water , we must heat the meat, we must slowly heat it to about 50 degrees, so that... it does not immediately curl, collagen is such a speroloid molecule, and if it is heated very quickly , then it will all shrink at once and will not go into solution, that is, wait, an important question that... has worried me since childhood, you still need to put the meat in boiling water or in cold water under no circumstances, because if you throw meat into boiling water, that’s exactly what will happen, it’s about the same as with steak happens, you throw it into the frying pan, that's it, the collagen quickly coagulates and no longer releases nutrients out, so well, a properly cooked wall, it's juicy inside , the same thing will happen with a piece of meat if you throw it in boiling water, then in order to get the broth, you will have to cook it for many hours. in order to finally overcome this initial mistake made, you need to put the meat in...