why do you think these bushes have bright plastic covers of different colors? so these are not lids, these are a special variety of tomatoes called human greed. the neighbors watch from afar, when everyone else’s crops are still green, ours is already orange. this is where the envy begins. but this one seemed to me to be the most stunning place in this agro-estate. in no hotel in our country will you find such a stunning view, and literally in an hour, a huge number of beavers will appear on that distant shore. by the way, on in the bykhov region, the beaver fishery has been revived again; they can be hunted and, accordingly, eaten. a small digression. the beaver is the largest rodent of the fauna of the old world and the second largest after the copybara. gnaws trees, builds huts, valuable, once, not now.

mikhail, hello, hello, tell me what you can eat from a beaver, you can eat everything from a beaver, starting with the liver, as soon as we took off the skin, we haven’t even taken it off yet, we immediately take out the liver, fry it, good, but the liver - this is such an organ. which requires healthy ecology, what does a beaver eat? everyone thinks that he eats some kind of fish, maybe lives in the water, that is, some kind of fish, it turns out that this is an animal that is very clean and eats only grass and bushes. the beaver is very resistant to infection by various parasites and for the most part its meat is absolutely safe; we cut off the hind legs from the front legs in this way.

the rest, with the exception of the front and rear legs, is chopped in sections , no matter what size it is, everything is cut out and shurpa is prepared, the wings of the legs are all very ok, but what interests me about beaver is the tail, it’s the most... a real delicacy, can you imagine, what does that mean, it can be pickled, it can be smoked, well, today we ’ll try smoked tail, i used to think that a beaver’s tail should be furry, like and his body, but it turned out that the tail is leather, it looks scaly, but these are not scales, it’s just the skin, a little rough, to cook it you need to remove it, put the tail in boiling water for a few minutes, the skin will soften.

and can be easily removed, the remaining part is white and hard, shaped like a tongue. for that, it will take a whole day to marinate a beaver tail. let's imagine that these days have passed and we have marinated the tail for you, but this tail is a little larger, but it is already ready. mikhail, show him, show him, look at this beauty, what was marinated in, so what exactly did we personally marinate in, soy sauce, we make marina, we make it. well, in principle, you can have some others at your discretion, add salt to taste, yes, salt to taste, well, in the smokehouse, yes, with me, mikhail advises smoking beaver tail on wet cherry sawdust, you will have the desired temperature and a pleasant sweetish meaty taste. we

are ready to put the beaver's tail into the smokehouse ; gauze appears in the script, it is not clear why it appears here, well, firstly, so that it does not burn out and somehow here the bitterness from the saws will not be so bad, the most important thing is, the most important thing is that the beaver is not bitter, you need to carefully wrap the marlichka with gauze, look how it fits in size, put the tail in the smokehouse, don’t think that i’m a real smoker, i’m doing this for the first time, just like that, cover with a lid, put on fire, and now the most difficult thing, the fact is that the cast-iron box weighs 30 kilograms, probably no less, both, well, that’s all, the fish, big and small, are smoked, and the tail is also smoked. hour and

the beaver’s tail is ready for tasting, i don’t even understand what is on my plate, either fish or meat, i know that it’s a beaver’s tail, of course i know, but my imagination has something to do with it... not it can handle it, maybe the taste buds can handle it, the consistency of the beaver’s tail is like smoked lard, the meat is dense and difficult to cut, it’s arrived time to find out its taste, wait, i didn’t understand anything, repeat, i would compare it with, you know what, take a piece of lard, take a piece of carp, you know that kind of fish, and just combine them into one product, then it will taste very good delicious, by the way, fatty turg, beaver tail, which goes perfectly in

taste with vegetables and bread, best of all with cucumbers, they are fresh and neutral and will highlight, and not drown out, the taste of the main dish. if you have tried absolutely everything in life, but at the same time you want to try something miraculous, what a marvel you have left, try the beaver’s tail, that’s what it is. so, having driven through the bykhov region and eaten here and there, i can safely add a new dish to my culinary map, and rightly so, smoked beaver tail, environmentally friendly and exotic. gently satisfying, come try it yourself, i promise you won’t regret it!

do not touch me! they are following me, help! oh, hurry up, hurry up! look at that little guy, look, musya, who? my bride, for my part, i want to warn you! "your return will be very difficult, i'm not afraid, well, my dear, now come on, tell me how, when, under what circumstances, you started collaborating with the germans, how you ended up on the farm with fraohilda, comrade, we would like tickets, i want to go there, i don’t have the strength,

i walked the child with the fritz, or maybe , you’ll take a walk with me, he lived here for 3 days, then went to the front, under a different name, under which, pavel levchenko, do you promise that i’ll turn around quickly?” “ watch the series i’ll be back on the belarus 24 tv channel.

when we choose clothes from foreign manufacturer, we think about him first of all, we don’t think at all if we choose from belarusian, because... there have been no complaints about it against our manufacturers for a long time. the situation is similar with belarusian products when choosing milk, cheese, butter, sausage, this list can be continued endlessly, except that we pay attention to the expiration date, because otherwise, and specifically about the quality, there is no doubt. what can i

say, all products under the brand are made in belarus - this is already a sign of quality, well known throughout the world. we’ll talk about quality in detail today so that... hello i strongly recommend not to switch for the next half hour. from the expulsion of the merchants from the guild to the establishment of the first guests. let's find out how science and standardization developed in the world. when something tasty cannot be healthy, it is nothing more than a myth, at least for belarus, exactly how the quality of domestic food is controlled. products and visit places where quality is not an abstract concept, but

specific specified parameters that have their own taste, color, smell. attempts to control the quality of goods were made back in ancient times. times, for example, in persia, if merchants were selling low-quality goods, they were simply no longer allowed on the market, but that’s all. into a whole science, quality control has been transformed after thousands of years, i propose to study the main milestones of this path right now, the time of our permanent column history of the issue. in europe , in the period from the 9th to the 13th centuries , craft guilds began to appear, their members were already responsible for the quality of their products. if it was not normal, then a shadow fell on all guild members, which affected

sales. by the 18th century, britain appeared the first court that dealt with the sale of low-quality goods. the seller begins to bear responsibility for what he offers to the buyer. in russia, quality control developed along its own path, for example, the best merchants received the opportunity to supply their goods to the royal court. use the state emblem on signs and factory products. for artisans this was the highest praise, and for consumers a guarantor of quality. with the coming to power, soviets appear. may 7, 1926 becomes a landmark day for scientists in the field of standardization.

the year when the first all-union standard for voluntary use was approved. at first it was called ostam, the letter g was added in 1940. the state began to regulate very high quality standards for any products created in the ussr. if according to at least one parameter the product or food product. the quality did not pass, it was not allowed for sale, and since in the soviet union almost all plants and factories belonged to the state, the quality was easy to control in scientific laboratories. so the ussr became the only state in the world where all quality parameters were strictly controlled. in europe at this time, the so-called certification system was developing, that is, before entering the store, the product had to receive a certificate of conformity.

without exaggeration, modern belarus has managed to preserve the best traditions of quality control of the ussr and add to them a european institution. not only do we have quality standards in all production facilities, but this product must also receive a certificate. scientists are doing this specialists from various fields in state standards. first deputy chairman of the committee for standardization of belarus today. this is the process of determining the quality indicators of any product, any product,

all these quality characteristics, safety issues, they are prescribed in standards, standards can be like gosts, yes, what we are used to, today, these are interstate standards, gosts, gosts, they are valid in the space of the eurasian economic union, the cis, the union state, and in the republic of belarus.

action and improvement, that is , updating, this set of national, interstate standards, it is a necessary addition, a list to the technical regulations of the eurasian economic union, without fail, this list is both mandatory for test methods, and a list that specifically accompanies technical regulations for their implementation, what? as for technical conditions, the technical conditions are developed by the manufacturer himself for those products that are most often new in his assortment, in his production, that is , the technical conditions are usually if the composition of the product changes, some new raw materials are used, new technological approaches

are used, that is, most often specifications in order... to speed up the release of new products to the market, but the technical conditions, their there is no need to be afraid, the manufacturer can voluntarily undergo examination at our national standardization institute, all the requirements that the manufacturer includes in the technical specifications, they should not contradict the requirements of the standard, who in general, he is developing this or that state regulation, in the system of the state committee for...

the buyer has no doubts, but i can imagine what kind of work is being done so that these doubts do not exist, it is probably written down at every stage how to control it? 30 years ago, at one time, the government correctly decided to maintain the entire system of this control in the state committee for standardization, that is, this is the development of a standard with certain requirements, declared characteristics and necessary tests. then metorological control, that is , assessment of compliance with units of measurement, then assessment of the compliance of this product with the stated requirements in the standard. accreditation to carry out the tests laid down in this standard, and , accordingly, accreditation

of the production itself for the quality systems to which they are subject. next, check. supervisory activities already in retail chains for product compliance with stated requirements, regulatory documents and standards. control and supervisory activities - these are preventive, most often monitoring measures to identify non-conforming products from retail chains in order to identify dangerous types of products, if necessary, and not mislead the consumer. this is a complex system. which was created in the state committee for standardization, ensures traceability and control over all technical safety and quality characteristics throughout the entire product creation chain. probably the last such clarifying question: the state regulations are being finalized, including food products, these are also some innovative stories or there are some

other reasons within the framework of the eurasian economic union in 2023.

gosstandart. the hosts of the travel show know exactly how to behave when visiting at home. babryus is one of the smallest cities in this country in belarus, and probably something is being done in this city. belarus, studying its history, exploring foreign students, traveling to sights, because the city

is called a bridge, which means, think about it, think, it probably means that there is some kind of amazing bridge here, look, such a beautiful, huge bridge, wow, yes, it’s really big, huh...

is the quality of mobile communications good, is the noise of the working one too high? drills , how energy efficient is a washing machine? all these indicators are checked in the laboratories of the belarusian state institute of standardization and certification, creating real conditions in which a person will use the equipment. we are with you at one of the sites of our laboratory, where we we evaluate the electromagnetic compatibility of technical equipment, which consists of the study of electromagnetic radiation that is generated by various equipment, electronic, vehicles, industrial equipment, as well as the study of the resistance of this equipment to the electromagnetic radiation that we create, for example, we can generate signals from cellular base stations towers, television towers and check how any of the technical means of the products will function under the influence of these signals. for example, today they are testing the operation of a mobile operator’s antenna and measuring the radiation pattern. for example,

in the horizontal plane the antenna radiation pattern should be 60°, that is, a 360° coverage is provided by six antennas. if the radiation pattern goes beyond these limits, this situation may lead to unstable reception on the mobile phone and interference. and in the laboratory next door. an engineer tests the noise level of a rotary hammer so that the equipment can be the consumer was safe, here the walls and ceiling are equipped with sound-absorbing material, including the door, here we establish the noise characteristics of various equipment, for example, hand-held electric tools, such as hammer drills, screwdrivers, drills, based on the measurement results we establish compliance or non- compliance with our standards and the need to use hearing protection. not only noise, but also how, for example, washing dishwashers are capable of efficiently discharging electricity into water, too tested in one of the bilgiz laboratories, researchers test one device for 5 days.

this is important for the consumer, an indicator of washing efficiency, if we are talking about washing machines, if we are talking about dishwashers, then this is an indicator of washing efficiency, an indicator of drying efficiency, that is, how much moisture remains on the load elements after the cycle. here, specialists test plastic elements of household appliances, for example, switches under dangerous voltage, for fire resistance. simulated such a situation in which a fire occurs in this plastic. as part of combustion, after application. passed,

but a child’s dress may go on sale, which has already been tested for breathability in another laboratory, this is necessary so that air circulates between the baby’s body and clothing, this will help avoid many dermatological diseases and maintain the child’s body at normal temperature. children run around very often, they sweat, and if the material does not breathe, the child will sweat, he will get sick, and this is very bad. another extremely important indicator is hygroscopicity. the ability of a fabric to absorb moisture and retain it. before testing, we keep our samples in certain climatic conditions for at least 24 hours, then we put them in special cups in oxidizers in which the humidity is 98%, we keep them like this for 4 hours, after that we take them out and weigh them on scales and after that we dry it, weigh it again, then from the difference in the moisture that has dried, well, we

have dried it, we find out how much... microscopic material. not all shoes, both children's and adults', can pass the strength test. and, of course, under no circumstances will clothing be sold if heavy metals are found in its fabrics. testing requires the experienced eyes of researchers and, of course, special equipment. you are watching the science series project, we continue to figure out how belarusian manufacturers manage to produce. products of the highest quality and what role does science play in this process? don't miss further. made in belarus is already a brand, which helps the domestic manufacturer to only raise the quality bar every year. and the belarusian quality mark, how the idea of ​​creating it came about, who has a chance of getting it.

the judge showed an unusual red card, its peculiarity is that it is clear even for players who do not distinguish colors, what exactly is its specificity. a show where the main weapon is intelligence. maxim, you are the first to answer, but the topic will have to be changed. saransk, yaroslavl, kazan, name a city that is not hosted the 2018 world championships in russia. saransk, yaroslavl, kazan. yaroslavl,

absolutely true, but activity will also play a role. which portuguese club is the most titled in the country? i hope benfica. benfica, absolutely right, in a difficult, extremely difficult fight, is winning today. watch the intellectual sports project, head game. on our tv channel. if you have just joined us, i’m telling you that today we understand the science of standardization, which allows us, when buying a product, do not think about its quality, because poor quality, thanks to scientists and specialists in this industry , simply will not end up in the store.