what you should not be, not be, in order to come there, like this, show, showed, looked, not dangerous, but not suitable, but what you need to be, i don’t choose, the person chooses himself, he does not follow this scenario, already according to this scenario, at this moment transformation occurs, when you do not serve as a process, an object, when you do not carry shields for yourself, when you do not move from the center, when you are not squeezed, when you walk with open steps, when you do not defend yourself with counts, because i'm at war now, you see, i'm at war with the world. and the world, accordingly, what does with me, responds to me in the same way, and valentin also thought that in each of us there lives a whole set, probably, yes, a whole deck of these appearances, and anton pavlovich chekhov very often turned to this image, a person who transforms, well here is a famous little man, yes, who behaves in front of his boss in one way in a different way in the family, very interesting, hold the tablet, this is how children are usually held throughout the entire program, i don’t know why, i treat my work this way. i see,

yes, you see, friends, there will be something to think about after today’s program, why am i holding the tablet like that, i’m actually afraid to drop it, continuing the theme of the classics, it was noticed more than once that there are people who come, well, to some kind of society, some kind of space, he didn’t say anything , in general, yes, he just said hello, but he seemed to immediately fill the whole space with himself, and sometimes a person comes in so large, seemingly hanging, well, i mean physical, and corpulent. and he sat down and like a gray mouse, as if there was that same gray window in the dark, as if translucent substance, one thing they don’t stammer about, why is that? i don’t work with the question of why this is in the past, i don’t work for what, i work like this, how it allows you to first create an analysis, make an explosion diagram, and then synthesize, i’ll tell you a straight example, let’s be powerful and serious, it sits like this, the head of a large company, and me...

like this, and i filmed them, and she asked herself, and he got into the frame, i say, you want, analysis, we want, i say, look, you have a powerful connection , you bite him, he it’s clamped down, i say, well, you’re doing a very important thing, you’re not doing the main thing, you ’re not directing it, your modus operandi is capturing attention and redirection, you ’re using it bitingly and it’s getting clogged up, neither you nor it gets anything, oh my god, turn it towards the target, point it at the enemy and then make a bite, it will demolish everything, and then when it returns, where it will return, to you, it will bring all the loot to you, you fed it , scratched it, stroked it, turned it around to a new target , bite, he ran, what happened, they looked at the video, he says, no, from her, yes, she is an abuser, she says, is this one, 3 months pass, i come to this country, the three of them meet me in a car, he, she, he is driving... like this, she is like this:

valentin, admit it honestly, he gave you money, i say no, max is driving, happy with life, he says, well, we are together, when you begin to see body language, which clearly shows what your body is really saying, you, first of all, understand, what is being broadcast, secondly, you understand what you don’t have to do to get what you want as a result, no direct cognitive logic can be traced here; we simply begin to follow the path that will lead us to the goal. the brain is well described here, yes, the upper cortex, it thinks, there is a subcortical zone, little brain, there are 2/3 neurons in it, when we move, the neurons are connected by axons in a chain, a current flows along this chain, you go another way, another goes result, because the current goes a different way, we change our movement, 2/3 of the number of neurons change their configuration, this is how the change happens, if we take the ones that actually work things, forget about this lie. film yourself

for 30 seconds while you are doing something, see whether you would like to see this person next to you or not, whether he fits the role he wants to occupy, and if not, you can leave him as is, and you can start to change, which is what i wish for everyone. well, friends, today we discovered a whole new world, today we talked about the psyche, about physics, about the kinetics of our body and our consciousness. valentin shishkin, an expert in kenetics and nonverbal communications, discovered for us, well, a whole new one... and maybe a whole new world, the main thing is not to get carried away and not to flirt, continue to look for new new dimensions of our conscious unconscious, physical psyche, this is a psyche podcast, you can watch all episodes in the podcast plat project on website of the first channel 1tv.ru.

hello, this is the popular science podcast schrödinger’s cat, and i’m its host, the chief editor of zhurdinger, grigory tarasevich, and we’re talking. about how the most ordinary things can be viewed from the point of view from the point of view of science. the topic of today's meeting is a knife, an ordinary knife that we cut sandwiches or something else, we will discuss with physicist nikolai milovanov, ph.d., physics teacher, host of popular physics channels, and mikhail samonov, chef. mikhail, let's start with you. what does cutting something mean to you? well, cutting means cutting something up, firstly, the product that comes to our kitchen needs to be processed with something, this is directly a tool for cooks, chefs who process products to make it easier for them

work, for this there is such a very interesting tool for deboning, again, game there or something else, a knife is a tool that is needed and necessary in the kitchen. nikolay, i think your answer will be more complex, what does it mean to cut? all bodies, uh, everything that surrounds us, consist of the smallest particles of atoms, uh, which are in constant motion, at small distances, they are attracted to each other, when we try to completely reduce these distances, push the particles close to each other, they repulsed. let's imagine a cloud of smoke, it scatters and that means there is no need to cut it, but it means that plants, there, the bodies around us, products, this food,

this is our body, consist of matter that retains its shape, and that means cutting... this here, matter means to divide, that is, something whole into parts, but since the whole is whole due to the attraction of molecules to each other, it means to cut means to break the bonds between the molecules, and the knife is precisely the tool that allows you to overcome.

connections in a very complex system, cheese is not substance is a large group of substances located among themselves in complex structures, but i have a question for mikhail: when you cut things , do you think about the molecules of atoms? we definitely don’t think about molecules and atoms, but we also think about physics, because it is very important what position the cook occupies, how he stands on what he cuts, because it is very important on what area with what pressure force we press it, with what part of the knife very much about this too.

diagrams, a knife, this triangle on top, the force with which we press the knife on the sausage. and two friction forces are forces that complicate the movement of the knife deeper into the sausage, two friction forces, they arise due to contacts of the side surfaces of the knife with the mass of the substance being cut, and the greater the friction force, the more effort must be applied to knife, how... to reduce the uh influence of this interfering influence from this friction, here you can

recall such an experiment, here is a green cube resting on an inclined plane, with such an angle uh that due to friction this cube is motionless, but if we pull blue thread here to the side. parallel to the inclined plane, then the cube begins to move, already along the inclined plane it moves quite freely, friction does not interfere with it, which means, similarly, if we press with a knife on some mass there on the sausage and that means the friction force on the sausage. interferes with us, then by setting the knife in motion perpendicular to

the direction of movement, we facilitate the movement of the knife, simplify, speed up the cutting process, well, this is such a funny situation, nikolai, as i understand it, from the point of view of physics, we have smoked sausage, doctor’s grade, for 2.20 or for something is still not right, but mikhail, from your point of view, what is more difficult? cutting it, most likely it will be a different question than cutting with a sharp knife or a non-sharp knife, well, let's still go with a sharp one, they have already explained to us that the smaller the point of contact, the more difficult it is, it will probably be cutting harder products , for example, it’s very difficult to cut a carrot, you have to chop it, well, you can say it’s like chopping, but that is, cutting is when the knife is pulled and cut under the pressure of the knife, under the pressure of a little force cooks so that the product does not spoil either, because, for example, here is an onion, for example, you need to chop it, cut it exactly, do not

press, because if you press, it will release juice, naturally the product will spoil more, that is, we press on the carrot perpendicular to the carrot , and we just cut the onion , we just cut the onion, and the sharpening angle is such, such, such, it affects the cutting depending on what we are cutting, yes, of course, but how, let’s say, thin, so narrow. it’s good to make thin slices, if a thicker knife is for boning, for cutting, that is, if i want to cut some kind of tough meat, for example, with a knife, it’s easier to chop, for example, some kind of pipe, chop off, that is, with a small knife, thin narrow, it will be impossible to do this, so you have to take a dense, heavy, thick knife , an ax or rather, there are special knives that cut, and if for small cutting, these are thin knives with a small sharpening, one-sided sharpening, there is a double-sided one, but you don’t have it with you, yes, i have it, that’s exactly what i have -so, let's

show you, with double-sided sharpening, here it is a knife, it’s sharpened on this side , it’s sharpened on this side, these are the knives, this is a chef’s knife that can be used for chopping, you can do slicing, and a chef’s knife is the main knife in the kitchen, or whatever, well, it can be i can say it’s so versatile, you can, in principle, make thin slices and cut up some kind of steak just when serving. well, it suits me best, and how one-sided sharpening looks is very important, but for third-party sharpening, i’ll show you now, there are such japanese knives, these are takahiki, by the way, they are for right-handed people and are - those who are left-handed in japan even do this, here it turns out, if we see, here one sharpening comes from the right side, it goes at an angle, the second one is a flat surface, that is, when we sharpen a knife, we get it from one sides... we sharpen, on this side we only bring it down a little, a forged knife, this is not stamping, is also very important, because there are

stamped knives, these are the ones where the metal is cut with a laser and it is stamped and simply sharpened on a machine, but this is handmade, here it is forged, handmade by the japanese, and it is well suited for slicing some dense fish, or octopus is very well suited, the length of the knife is also very important, because if, for example, the fish is large, with a small knife... it will be very difficult to do this, there is already a pressure technique, again we always return to physics, that is, with a small knife it will not be inconvenient, when with a large one, we can put it on, press the handle, lean on the tip and... and cut, thereby we will speed up the process of cutting this or that product, then there is, for example, in in japan, tunas are cut with large knives that reach up to one and a half meters, because yes, there are fish there that weigh 200-300 kg, respectively, like this for the same knife, only it is 10 times larger in size or how much, thereby with this knife it is more convenient

to remove the sirloin and separate it from the bone, again using the pressing technique and pressure. again physics, that is, sooner or later we always come to science. anatoly konstantinovich, give me maria as my wife. you can give it away. good idea to collect a dowry with my dad. we have embroidered shirts here. so. very beautiful. in the vologda province , an amazing ritual of equipment has been preserved. the bride was placed on a table decorated with a rich tablecloth and her friends helped her put on her wedding attire. well, who, who is young, bring out our beauty, well, the groom, to be at the wedding, let’s go, quarrel, believe, quarrel, believe, chase, we’ll play the wedding,

on sunday on the first, fly in full. aren't you hungry? no, would you like a drink? no, would you like some chocolate? no, here come the modern children, candy we don’t want to, we don’t want to eat, we want to go under the circus big top, i’ll assist you, come on, darling, let me help, and my god, what ’s wrong? but it seems to me that he’s the best at cocktails, you have to laugh there, hard, pushing with your back leg, pushing with your back leg, are you interested in anything else besides fencing? of course, what about chess, when the cubes are taken from your hands, what are you doing, sitting and what are your fingers doing at that moment? i don’t know how many years ago, you just put it together, yes, the best, the new season, on sunday on the first, with you is the podcast schödinger’s cat, i’m his

leading, scientific journal. nikolai melovanov and chef mikhail samonov. mikhail, tell me, here are frozen foods, warm foods, they are cut differently. yes, of course, in any case, everything is cut. differently, if, for example, it is some kind of steak with sashimi, it is cut very simply, easily, and if a sharp knife is used at a certain angle and with a certain amount of pressure, if, for example, we are talking about a frozen product, for example, like carpaccio from beef or salmon, which is cut there in a slicer, again this is a rapidly rotating disk, this is also

knife, with high speed, and it with pressure force, that is, speed. the pressure rotates quickly, which creates an increase in the cook or whoever cuts, slices into thin slices, that is, this also requires more energy and pressure, as far as i remember, when we skate on ice, due to the friction pressure at the point of contact of the ice ridge the water melts, so we can quickly roll back and forth. does this effect occur in the situation of slicing a frozen product? the same thing, when we cut, a small amount is released, well, when such water comes out, in any case, in any fish or meat there is some kind of plasma, which is a liquid, which in any case during thawing it is when if you completely defrost the product there will be moisture, that is , it is clear, well, i understand correctly that when slicing the temperature at the point of contact increases, but here we have

the following physics: a phase transition from a solid state to a liquid state. yeah, and we cut easier, faster, correctly, nikolai, yes, look, and i can say, i even have such personal experience little experiment, when i cut uh, fish that i take out of the freezer, i want to cut the steak without defrosting, then i heat it up on uh. knife on the stove, i cut with a hot knife, then i cut off the piece of frozen fish i need, at the same time, frozen fish is more difficult to cut, because this is already a solid phase, this is all that we are trying to cut ice with a knife, but that only means that

here we do not receive heat , from friction, but simply by pre-heating the knife, which means we locally carry out a phase... transition from frozen fish to defrosted one, we cut it and achieve the desired result, well , here i have such a physical fear, remember, at the beginning we talked about intermolecular bonds, does the structure of a knife change when heated, i, for example, definitely wouldn’t do that, because knives expensive, especially if they are japanese, especially carbon steel. it is very fragile, if, for example, you even drop a knife, it can simply split into several parts; it is also not recommended to heat it, because

the sharpening can also deteriorate, even when i i taught a japanese chef, he says: under no circumstances should a knife be sharpened in hot water, only in cold water, i don’t know why, but i think that, well, the molecules probably expand , well, they change and change, even, for example, with any heating of the object . always gets wider. a knife, like sausage, like fish, like cheese , is also a complex atomic molecular structure, with non-trivial laws of life, not always studied, because it is still iron and carbon in complex relationships, but i would like to move on to an even more complex system. look, after all, a knife from the point of view of physics, as we understand, is a pretty simple thing, there is an angle, there is pressure, there is a vertical speed, a horizontal speed.

the brain worked in tandem with the hands, the mind was a little cleared of any problems of complexity in this world, a man came to work, he must cut, the first is the surface, this is his position as a cook, how he stands, again the height at which he cuts , if he, for example, cuts lower than 90 cm, because all tables that are surface-made are made at a professional level, very the height is important, because if it is low, it will be inconvenient for the cook to stand and cut. he will stand like this for at most 2 hours and say, then i’ll go, i won’t work here, so we also take this into account - in this height, density,

surface, what the cook will cut on, the surface is very important, for example, on glass boards i don’t recommend cut, because the knife will quickly become dull, it is best to use plastic ones, wooden ones cannot be used at all, but it is better if we take our restaurant, we use this... pararasinin wood that we order from japan and which does not leave any cuts after we cut, that is, let’s go back to the fact that this is the area, this is the height and pressure with which the chef and mind will cut, i probably can’t help but add more one small physical element, this is the difference between hardness and strength, there is the concept of hardness, roughly speaking:

an experimental physicist, so i propose to move from talk to practice, to my activity in the science of experimental testing of our ideas about cutting, yeah, and let's try now cut it and see how it turns out? yes, okay, so let's start, we probably have products, there is a very competent opinion from a physicist, and today we... will look at the myths and why this is needed in general, well, for example, for households, there is a cucumber, you can use it cut - in this format, that is, what we talked

about earlier, the surface is dense, the most important thing is that it does not move anywhere, it will be convenient, again, the angle of pressure, that is, we will now cut either in this format , or this we can do it like this, and here the lever also acts, i understand, here the lever acts very much, because you see we have an angle, again, and pressure, but i understand correctly that the longer the knife, the naturally greater the effect of the lever and the easier it is. at home, you can take a smaller knife, it will be convenient for them to cut some small ones, peel things there, again this small cucumber, quickly cut it, it’s easier and more convenient than doing it with a big knife, where all this is still difficult, that is, you can in the format like this, that is, as i said - the knife has

three parts that can be used for: the first is to cut the half, for example, in this format, or the middle, this is when it is already denser, for example, a carrot, you can already chop it, well, the lever also works here, you lean the end but the lever works , that is, it is undesirable to lift it, that is , this board is like a stop all the time, that is, we rest against it and we cut, chop, this part, this is when, for example, there is some kind of cartilage or something else, when you can cut through , that is, this is effort, this is possible when... a product, for example, frozen, and it’s also very important how to hold the knife, look, if you ’re holding it now, your knife will move around, the cutting can be different, so in order for it to be correct, we still, no, that’s not the case either, you need to be relaxed , take a knife in this format, that is, so that when a cook or someone is cutting at home, you can easily chop and control it, and it is very important to hold the product with your left hand, not only

with your fingers, but also with your whole hand. this is very important, you can cut yourself even with the dullest knife, and most often for this happens when the knife is dull, the tool, people, cooks most often cut themselves, tuck your thumb, yes, that’s right, and we’ll show another very interesting cutter of mine, probably the most exclusive one, which few people know how to do, again the area surface, probably now it will be a little... different, the cutting principle will be, that is, we will now cut the tape, yeah, from a cucumber, so you don’t be afraid of your fingers, i’m not afraid, that’s why i stick to it here, here i control the part here with this finger, and here this is how i feel it, that is, here the process is happening, as we said cutting, since forward, that is, we cut only forward, we do not cut backward, you apply quite a lot of

force, over a large area, but here in fact , i don’t force, i don’t press, it’s the other way around, it’s me who cuts, that is, with small movements , a sharp knife, a sharp knife, again it’s sharpened, now we’ll try to cut it not with a one-sided knife, but yeah, which has two sharpenings , great, very good, but can i show this knife again, this is a one-sided knife by sharpening, yes, that’s right, this is called takahiki, a japanese knife, quite dense on one side, very easy on the surface, it turns out to be laying down, removes the necessary part of the thickness, i won’t be able to cut now, for example, the same cutting with this knife, we are now we will demonstrate this, that is, this is a double-sided knife, it is sharpened this way and that, that is, the angle of the surface is very important here, i will try to do it here, of course, but i’m not sure that i will be able to do it as phyllegrammatically as in

the previous one because that the angle is from two sides, yes, yes, yes, you see, it’s already difficult for me, and i have to make more effort, now i’m pressing directly, but i didn’t make any effort, you see, with me he no longer wants to go further, because the knife, and here there are double-sided sharpenings, that is, the angle is different, here the angle is one, here it is on both sides, for a different task, yes, of course.

be very careful, look, the knife will always go to the right, you see, it goes away, now again it’s not long, that is, the pressure angle will be - not at all, it doesn’t cut easily, but crooked, crooked, yes, this one with this knife on... it will be very easy to cut, for example, these things, now we will move on to a much more complex system than naush, this is the person who cuts, the person, how to stand, how i understand that you can’t sit, yes, well, sitting, firstly, it will be uncomfortable, because your back will still be compressed and the pressure lever, that is, we have a hand, it turns out like a lever, so we chop if i’ll sit down now, it will be uncomfortable for me, the angle will be smaller and i won’t be able to cut, so the surface on which we cut is very important. plane again, a knife, i actually use this knife to cut relatively only fish, i very rarely cut vegetables there, how many knives do you have at home? and i have one, generally one, alone at home, because i cut everything at work and at home, i have

a small universal knife, approximately, and the length is very important, and we’ll come back to this again, here it turns out to be 27 cm, here here is 21 cm, here is 21 for me this is the most optimal for home conditions, where you can ... something, well, not potatoes, for example, yes, cut the same sausage, thinly slice some steak meat, and cut up some... that, for example, chicken for cooking at home, so, let's take fish, we will cut, take chilled salmon, first we will remove the top part, this is the rib part, again the angle is very important, with this knife, for example, it will be convenient to do it filigree, like this can be done with a one-sided sharpening, because it rests on the surface of this part of the abdomen, and we can easily adjust the thickness of the cut -

the rib part, that is, this is also very important, the less meat left here, the the percentage of the processing ratio will be much lower, just in the kitchen, this is very important, well... it’s not a matter of saving, even, it’s a matter of the right one, it’s technology, we shoot a lot, that’s why we need a single-sided knife, we rested on one side, it turns out to be the surface, here we can calmly remove from the fillet, resting the flat surface of the knife on the flat, dense surface of the board, and we... remove all this from the skin, leaving nothing to the surface itself, that is, what happens with us, it all depends very much - on our own in business, especially in a restaurant or in

the technological process of factories from cutting, and then from the technology itself for preparing this product. so, now we will do it as follows, that is, here... and we cut it, it turns out, once, with a slight movement, uh-huh, let's take another knife, let's say this one, we also won't be able to make, as you can see, a knife , firstly, it’s short, it doesn’t have enough angle, and i’ll most likely have to do it all in two movements, because i can’t make such a cut in one, wait, but how do you cut fish? and i or you buy sliced ​​right away, i cut fish with my teeth when, well, teeth are a separate topic, we will make a separate podcast about teeth, so, let's take it, we had chilled, chilled fish, and now let's take it, as i

understand it , we have a different phase state of water, a different phase state of water, here we ’ll just try, since i’m unlikely to be able to remove it from the skin, we’ll need a heavier knife here, because it will be very dangerous to cut with this knife, because he here, firstly, it can split it, even so, yes, because the metal is very thin , the sharpening is very thin, if we cut on the hard part, the teeth will break , a notch will appear, and if we rub for a long time, water will melt there, melting, let's try, we 're doing an experiment, let's try, in any case, here's something, something is visible, in theory in theory. if you actively press repeatedly, then due to the pressure the phase stage should change, you get water and cut everything, look, here the water turns out to be liquid, yes, that’s right, the work of friction forces turns into heat, this heat

is enough to melt the ice, transfer it into the liquid phase, well, yes, so let's try one more movement, as we said, again the pressure angle. that is , you can still cut in this format, that is, the corner is held, rests against the board, uh-huh, with this pressing there is such a lever, this is such pressure, now we get it right here... advice on how it should still the hand should be positioned, the hands should be relaxed,

not tightly clenched, because if will be clamped, it will be very difficult for the cook to move, or there is someone at home who cooks, a relaxed state, but again the knife, so that it does not wander anywhere, you need to cut in this format, and the movement is only the hand or is the shoulder involved, as is the whole body involved here , because we have a back, arms and legs, that is, support, so now i ’m doing it right, or you can just do it. but if you stand like this and do the operation like this, then all the strength will go to your left hand, so you need to stand with your feet slightly shoulder-width apart lightly, take the knife in your hand, depending on what you are cutting, if you are cutting, for example, slicing fish, then here you will need to cut a little differently in this way, i see you bend down a lot, but here a little bit i’m all- i still adapt to the product so that i can make thin slices here. human posture is a big complex physics, it’s not for nothing

that scientists, engineers, and mathematicians spend so much time developing natrapomorphic robots so that all these movements along so many axes can be correctly reproduced, yes, that’s right, nori we will, i think yes, let’s try, what ’s the difficulty, why do we need some special knives for nori, well, there are no special knives for nori. but here we are just going to do some kind of experiment, because here the surface area of ​​the leaf will be very large, it is dense, that is, seaweed, yes, that ’s right, if you take, for example, a small knife, then i will need to cut it in this format, here we are dividing one whole into two wholes, and if...

people, that is, i see with us, like with anyone

chef, if you have imagination, there is a very competent use of products, then we will now make a small soshimi roll and see how it can also be cut, in what corners, because now we had these raw materials, but the finished product is still the same another is being cut, so it turns out that we are now making a cut, we place it on a sheet on a snor, here you can also see the movement of a one-sided knife, which helps to cut evenly very easily. it’s not for nothing that the japanese came up with such knives, they invented them for fish. so, we take our wonderful cucumber ribbon, we take the rest of the cucumber that is left, we carefully wrap it all, we pack it all in our wonderful cucumber tape, that is, we already have such a dish, well, a complex design, where there are different densities, different waves,

ourselves and here we do the same thing and we received such wonderful rolls with fresh cucumber and wonderful fish, thank you very much, it seems to me that our physics lesson can end on this delicious note, nikolai, i think so, it’s simply impossible not to choke on your saliva looking at these amazing works, thank you, culinary art, really, thank you mikhail,

thank you nikolay, you had a podcast with schödinger’s cat, in which we talk about ordinary things from the point of view of science. hello, this is the easy money podcast, i ’m its host, mikhail khanov, and today we ’re going to figure out what the sharing economy is, doctor of economic sciences, director of the center for scientific and technological forecasting, institute of statistical research and economics of knowledge, higher school is helping us with this economics, alexander chulok. hello, alexander, what a complex idea you have in general, and it’s true that so much attention is paid to shering economics that such serious people, the director of the center, doctor of economic sciences, pay so much attention to this in their work. and this is a global trend, we cannot ignore it.

when this became a global trend, by the way, in fact, if you look at it in retrospect, it was back in ancient greece. foundations for the sharing economy or sharing economy, as it is now often called, but still the modern sharing economy consumption, as we see it, has been developing over the past few decades, now one of the classical definitions implies that it is an economy of collective use, but at the same time the use of goods and services, that is, someone must produce them, someone can consume them , here are intermediaries, intermediaries here can fade into the background, there is such an interesting feature of it, why are we actually intermediaries, sellers or whoever, who are the intermediaries here, it could be sellers, it could be those who informs about the availability of relevant goods or services or informs about the relevant buyers, that is, in classical economics, when we have quite a lot of, as we economists say , different economic agents who

build their business models on transaction costs, transaction costs, here in the sharing economy is a little different, where the platform is primarily an it platform. was in collective consumption, like goods and services, collective use was quite actively developed, that is, we - than anything, it could be food in the first place, it could be housing, it could be labor, how to use products together, eat together at the table or how, well, share a loaf of bread, for example, or a greek salad, if you’re lucky, and that is, this

is the same one for three, but this is also a shernik economy or, but if we consider it broadly, then always when we have shared the benefit with you. and we entered into these relations of sharing, it’s just that in economics an important point arises, and the usefulness comes from the fact that i i shared with you whether it decreased for me or not, there is a benefit from the fact that i gave you a jacket to take a photo for your passport, remember how it was in soviet hostels, yes, when there was one wedding jacket for rent, actually to take a photo with your passport, but here is the usefulness the fact that it’s mine has decreased because i gave it to you to use or not, that’s if it hasn’t decreased for me. well, why not, i did a good job, a friend helped, and maybe even earned something, so if it turns out that such a benefit, such a product, such a service when i am no longer so pleased, so i can no longer enjoy the seven benefits of letting you into my car, and we took a ride together, or

for example, what we shared -