the next thing is if a person falls ill, but, for example, it happens after a heart attack, this also happens or after a stroke, people come to us, but they are most often recognized as unfit. and if time passes, then they can be allowed to work on a stroke, i understand. and that after a heart attack it happens to be restored so that they are allowed to work now, yes, and even after a heart operation, there may be a permit to work, if i have such patients quite often, if a person has found large, so to speak, ethical plaques, uh , v a stand was placed in the vessels of the heart, or maybe even an open operation was performed bypass surgery and a person. a year can be allowed after shunting. yes, if everything is in order, if, uh, everything. hmm, show or the person will be normal, if the operation was regular, if

there are no complications, if the heart is working , the blood supply is good, yes, we assume? you know , i want to ask you, i understand that there is a time period, there are circumstances that are incomparable with a calm civilian life, nevertheless, everyone knows cases from childhood maresyev is a pilot without a leg, and he is not alone. i don’t really imagine in our civilian peaceful life that such a case would exist anywhere. well, there is definitely no such thing as civil. because there are still strict rules that are better not to break. after all, why did i ask the case about this, because not in the physical state in which he was , it's the same character, it's psychology. and this i want to have exceeded i can, but suppose to meet. such a case today now, so

what? well, theoretically it's not possible yet. well at a normal time like this, it's unlikely to happen. yes, when witnessing is carried out , professional qualities are always taken into account. uh, the person is asked for professional reference. whether he copes with work or does not cope, and the central flight commission, and can stand up for those rules that are prescribed here by the federal innovation rules, then specific parameters and additionally examining, looking at the professional characteristics of a person, weighing all the pros and cons. maybe allow a person to work with restrictions, well, this even often happens, for example, with what? well, for example, uh, a person’s vision indicators are slightly worse than those prescribed in the federal revolutionary rules, an ophthalmologist examines additionally and, taking into

account all the data of a person, it can be allowed with restrictions. are there any restrictions depending on the type of aircraft that is supposed to be operated? yes, of course, if this is, uh, a vessel with one pilot, then the requirements are much tougher there. we even have special restrictions work only in a multi-crew and work only as a co-pilot. so if suddenly a man needs to endure such a restriction. he cannot be admitted. here's to managing one local aircraft. this is small aviation. ah, small aircraft. and what is your relationship to small aviation , private pilots also come to you, of course. they pass our commission. in general, they should be witnessed in the vlog, but if something is serious, they fall into the tsok, that is, do you work alone on board, do you work as part of the crew in two

human? or are there three or four unimportantly large boards, anyway you are obliged to pass the flight commission, either at the place of work, or the highest, if something does not suit you correctly? yes , that's right. tell me what is included in the survey. here comes a man. here i am 65 years old. and here i am there for four five times a day, i go to your hospital for a complete examination, what is meant by this check, what is it, but before conducting an examination, people are trained by all these specialists, uh, they pass, uh, a general blood test general urinalysis glucose cholesterol. gram uh, fluorography or chest x-ray drug tests, uh, a psychiatrist, a narcologist, if there are any diseases. this is the minimum standard set for everyone, but with

a certain age , an examination is supplemented, for example, a biometric test or ultrasound of the cerebral vessels, also with a certain age , for example, a psychologist looks if a person is 65 years old, and he went to the hospital for an inpatient examination. again, there will be tests. uh, will there be a biometric test or this world test for in order to examine the heart there will be an ultrasound of the vessels of the brain of the internal organs. after passing all examinations. uh, the man goes to testify to the flight commission. there are doctors there - pevt, a neurologist, a surgeon, an ophthalmologist and an orrac, sometimes a psychologist, a cardiologist, after all these doctors, uh, gave their opinion on the suitability of unfitness, the chairman of the commission examines all

the documents at the meeting and makes a decision on the suitability of unfitness for work or maybe a person is sent for treatment, and for many interested. and what is this wonderful chair that is spinning for? you sit in it and it starts to twist you in different directions and then ask you different questions. and this is why there is a directly defined requirement specific to the operational specialist and one of these requirements. this is good vestibular stability. uh, when a person twists on this chair, otherwise he may develop an environment of nausea. uh, some kind of cardiovascular reaction. and at the same time , a person should not be allowed then. he can't be at work. he can't do it right endure overloads, these sharp turns. well, today, thank god, we passed the flight commission. and now we are allowed to fly with you in a podcast. everyone wants to fly, by the way,

all our podcasts repeat. you can look at the site of channel one one tv point ru the wedding was leonid yakubovich hello. with you, the podcast of the schludinger code and i am its presenter grigory tarasevich, editor-in- chief of the popular science magazine codeshodinger and my co-host, the real cat bari, our podcast at the popular science of how just understands complex things and how to see complexity in very simple and mundane things. and today we have a wonderful guest, maria kalinina, doctor of chemistry, professor of the russian academy of sciences, leading researcher at the

frunkin institute of physical chemistry and electrochemistry, and spoke out. hello absolutely right. and today we will talk on the one hand about very difficult chemistry and simple things, for example, about the court. let's try to tie them together, let's start with the soup. well strength i certainly do, yes, you love to cook soups. well i'm probably like everyone else, like most of the housewives in our country, first of all, i cook. borsch cabbage soup in a hodgepodge, well, occasionally pickle. well, where to start more you can remove from the broth quite right. and what is broth from the point of view of colloidal chemistry, broth from the point of view? let's do it anyway. it seems to me that it is worth giving a definition of what colloid chemistry is. colloidal chemistry studies surface phenomena and the behavior of dispersed dispersed systems. so the crushed one was already frightened immediately for soup.

you look with some horror. well, we grind into the ingredients that we are for him. we take any voluminous object that the listener is looking at. he can mentally imagine that he grinds it down to some nanosized pieces that are no longer visible to the eye. and if all the substance in a volumetric object is inside and actually does not know what is happening outside and does not enter into chemistry. reactions with the environment, in its crushed state, almost everything is on the surface, and it is already ready to communicate with the outside world. how do you react to him. actually. this is pretty much what it does any hostess, soup in general - this is the path of any person to chemistry and, on the other hand , the path of chemistry to the heart of any person, the hostess prepares a colloidal chemical system in order to extract from bulky things from bulky carrots, bulky beets from a large piece, extract meat, the very taste of useful

and nutrients offset just grinding or other methods that the hostess uses in the kitchen are quite chemical, by the way. now, if we start with the broth, what is it? it is a solution of protein molecules in water, as well as parts and molecules of the protein. well, we know that together contains collagen. i think everyone has heard this word, because this word is found both in cosmetics and in the industry everywhere. in what we need to achieve that we have such a colloidal solution of e, small particles of protein in e, in water. we must heat the meat slowly, we must heat it up to about 50 degrees so that the collagen does not immediately coagulate collagen, such a helical molecule. and if it is heated very quickly, then it will immediately shrink, and everything will not go into solution. that is, wait for the important question, which worries me since childhood, you still need to boil the meat with these cold ones in any case, because if you throw the meat into boiling water. this is how it will happen. uh, it's

the same thing that happens when you throw it into the pan. all collagen. coagulates quickly and no longer releases nutrients to the outside, therefore, well cooked properly. it's juicy inside. the same thing will happen to a piece of meat, if you throw it into boiling water, then in order to still get the broth, you have to cook many hours to overcome this mistake. you need to put the meat completely in cold water and slowly heat it up, let the collagen swell, and then somewhere around 60-65 °, the collagen molecule will begin to break down and release into the solution the same famous glutamine amino acid, which is contained in the meat, to which our language here it reacts, as to the very famous taste of umami. that is, this is the fifth taste that we can feel. well, uh, the more glutamic acid in the broth, the tastier it will be, obviously. well, damn it, you need to bring it to a boil. yes

, the broth, in fact, you can cook without boiling. the problem is that you can’t cope with vegetables later. if you will not heat further, see here you said nailed the word mortar. and as i understand it in chemistry, you understand the true solution and now you can see, yes, in the youth, this is not true. a solution, a broth, is not a true solution precisely because particles. contained by a size larger than single molecules, that is, in fact, this particle is already larger than 2-3 nanometers of a standard size. uh, well, as a rule, an ordinary molecule, what does it mean in physical terms , it means that any listener can take it for himself. unless trying to distinguish in your kitchen or in your cosmetic closet, colloidal solutions from the truth. now, if he takes, uh, let's say, well, some kind of perfumery , a solution of fragrant substances in alcohol, they shine a laser pointer there, then the size of the spot at

the entrance and exit will be the same through a transparent container. but if he shines transparency into a glass with summer broth, then he will see that the spot from the laser pointer will begin to increase at the exit. why is this so, because the particles are large enough to scatter light enough for us to see them, but for a laser pointer, she already feels the size to distinguish. yes, a colloidal solution here is possible with a laser pointer enough. it just says broth. here is my second dilemma, not all, they say, experienced housewives, removing necessarily to the end all the foam foam, as i understand it, this is also a dispersed system. yes , of course, this is also a colloidal chemical system. it's just a solution of air now. well, as we call it in the solid phase. there is still a little bit of liquid, but these particles of decomposed collagen, these flakes that carry up, this is what it is. e, since the particles of the protein, they

can combine with each other to form such a similarity. there is a gel, there is a sufficient number of pores in which air is stuffed , and there are also surface-active natural substances. well, what kind of substances , understandable from the name, are surface active, that is, the feeling that they are doing something on the surface , speaking in caloric chemical language, they alienate surface tension facilitate these foaming processes, the formation of small fat globules, for example, in water, as somewhere in milk takes place or means. yes? yes, that's about it. and why should they throw away the foam , then this, well, firstly, because, as i understand it, it is simply tasteless, it spoils the appearance of the broth, but, that is, the broth will become cloudy. eh, everything. this scattering will ruin the whole picture and just be ugly. but if it's not you worries, you can leave the next dilemma. here's how to be in borscht with beets, some say to rub and sauté with butter

, others say immediately throw in boiling water. that's how you perform, so, uh. i, uh, stew the vegetables first, then only load them into the soup for two reasons, firstly, uh, vegetables require a higher temperature to break down than uh natural proteins. vegetables and there is the so-called protopectin pectin, probably also a word many have heard, it is, uh, a polysaccharide, as we say it is used for such a binder. here is marshmallow, and marmalade is actually formed , not artificial, but natural marmalade. yes, here it is formed due to the fact that fruits and vegetables have pectives. and in order to decompose it, a slightly higher temperature is also needed, otherwise, uh, the vegetables will remain tough pain, there may be a different mechanism for the development

of the will, one does not matter. what became the reason more, if there is pentalgin universal remedies against different types of pain due to the combined composition pentalgin acts against more, wherever it is independent of the causes of its occurrence, pentalgin will do without pain. what could be better than the friendship that you carried through your whole life? when you share friends, all such friendship remains forever, the ninth of june, the day of friends, tinkov proposes to celebrate it with a month of gifts. bring your friends to tinkoff by june 30th and participate in the raffle of 100 million rubles together. enough already to run for a favorable tariff , mega-forces will make your tariff more profitable,

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terms of the chemistry of these processes that they undergo in the soup, they are a kind of antagonists, for example, meat. yes, it is in an acidic environment. if you add acid there it will boil faster, but it will happen with vegetables, that is, everything is the opposite situation. that is, well, we know, there is a crunch in a piece, sour cabbage. we remember how dense it is. yes, it's a solid product. this is so crispy. actually, due to the fact that there is a lot of acid and e, you also need to remember the following, that most natural dyes. and we love the borscht, it was bright red. it should have a rich color. here are most of the natural vegetable dyes they are stabilized, that is, they are stable in acidic environments. if the environment is alkaline, well, that is throw a pinch of soda, then they either change color or e. well, at best, they fade

altogether. rarely, but generally change their color. and what, it turns out at an elevated temperature , natural pigments are destroyed, therefore, and those housewives who throw beets into boiling water, and then boil it all together with meat. they are often surprised. and what is this borscht they have already and they poured out the vinegars, but still more than some kind of orange. here is an indefinite color, and not that thick burgundy saturated, and therefore that betonins, and the dyes that are contained in the beets during this time managed to completely decompose and lose their beautiful color. this is generally how many e are related to e, dyes. here, perhaps, this will be useful to some of the listeners. and this rule is almost universal, for example, anthocyanin dyes. yes to e in cherry in blackcurrant. here. imagine, dripped on a white shirt with something like that, what to do? many people make a standard mistake, and they run rather to the bathroom trying to soap. it's 15 night wednesday fri. doesn't disappear.

it just becomes an unpleasant purple. here, and so it remains in place. what should be done? but we must remember that natural dyes are unstable at high temperatures, heat boiling water, and pour it on this stain. it will disappear by itself. well, back to stewing. yes, after all, as i understand it, not only temperature plays a role, but also the presence of oil, that is, fat, the presence of liquid oil and fat, but we generally need fat for caramelization of the so-called miyar reaction, which still betrayed a sweetish aftertaste to everything. yes, they bring fat. here, too, your taste, of course, in the soup, but the fats need to be stabilized. and now, when all this is put out, the surface-active substances are the same. they come out with some more moisture. remains enveloping. these droplets of fat make them invisible to the surrounding moisture so that they remain in the soup, they float up and look like this

. and now, the very taste of umami. there is both sour and salty all this together in one soup. i think that borscht is just because of such a popular soup , but because of its unusual taste, that it is a combination that all the richness allows you to feel the taste, then let's move on to the seasoning, but while roasting is now considered fashionable not to achieve high temperatures. it's supposedly that carcinogenic fats are converted into something harmful, so it's true, because when frying, a certain part of e organic matter goes well, in fact, into various kinds, but carbon materials. this is the crust that you see, especially if here's a little overcooked. these are the coals, they are sometimes pleasant to the taste, especially when combined with neighboring shorter, harmful ones.

plots, unfortunately, yes, because we are thus, in addition to m-m certain aromatic carcinogens. we are still different small-carbon fractions. they are every coal of the same usefulness, in fact. here we form a certain amount of coal, which is also lined with surfactants. it is too easily absorbed by the gastrointestinal tract, and at the same time it is not very good. in our all this is processed by the enzymatic apparatus. and what temperature should be some kind of optimal. if you want to keep the juiciness of the piece inside, so you need to create this crust of coagulated collagen, and which does not release the term out , then the more the better, that is, you need to put the piece so that in a few seconds you actually have this crunch- framed everything. well, let's go back to the pan, where the carrot and something else lie, but i understand correctly that a carrot without fat does not give its own well.

different substances and in some ways useless, but with many plant substances it is so, but in this case, carotene, it is already there a precursor of a vitamin, and this is a fat-soluble compound that, without yes, corresponds to the fat matrix. it simply will not dissolve and hmm the body will not be able to assimilate it in this way, the same applies to vitamin e, caperol, and the same applies to vitamin d, that is, these vitamins have to be packed into soluble fats, into something not necessarily into vegetable fats. and it is possible and in animals in the end. and by the way, fish same. uh, animal fat. so what, huh? yes , there is a certain amount of substances that we , uh, we have to reckon with the fact that they do not dissolve in water. therefore, fat is needed to just dissolve this quarantine there, and the active substances on the surface, this droplet will be brought to our soup. so i have to repent

in front of our listeners, i’m a lazy check when i cook burch, i often don’t sauté carrots, but finely chop and throw soup i count on what there is also fat. there's also animal fat left. he touches that carrot he'll get something useful out of it. uh in liquid. it depends we come, actually to the basis, and colloid chemistry, what he says, the more you grind the topic you have more chances for it. so, if you grated a carrot, then the chances are not bad, but if you threw it there in one piece, then i'm afraid that such a very small amount of carotenoids will get in, it's still worth it, speaking of fats. what fats are best for our body, what is digested? yet ray who uh, well, throughout his evolution, to which a person has adapted to the same animal and vegetable fats. so, called

saturated fats and unsaturated fats, therefore, well , you know, here's another problem we have, what, unfortunately? mm because. well, yes, the food industry is an industry people earn. there are many things that are postulated as useful and harmful often have more marketing in uh origins, and not at all scientific. well, this war on uh, cholesterol, indirect, which actually had no solid scientific basis, because what science says that cholesterol itself from food. it is not capable of causing atherosclerosis in humans. uh, atherosclerosis, that is, inflammation in the vessels, which causes the formation of these cholesterol plaques. this is actually a natural reaction of the body in an attempt to heal these inflammations in some way to repair these damages so that the court

is simply not permeable, so cholesterol itself, as a natural building material of our body, is contained in any of our cells. we cannot exist without it. so what's causing this raskaliroz. this is the wrong way of life - this is excessive. well, some content. there 's no fat sedentary lifestyle there. well, in short, that's all that does not apply to the concept. it is possible that sclerosis can cause this. uh, well, not cholesterol, in itself is not a substance, therefore, this windows is in relation to animal fats. it was completely meaningless, but in fact, to no one. hmm , except for people who already had this tatar height, oh, who had to follow a diet for medical reasons. eh, no one. she doesn't helped and did not bring any special benefit and did not prevent anything special.

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the tinkoff app brings joy to people tinkoff he is the only podcast with you, the schrödinger code and i am its presenter grigory tarasevich, editor-in-chief of the popular science magazine schrödinger code and my cat bar, who acts as a co-host, we simply talk about complex things and complex simple ones and with us maria kalinina, professor of wounds, doctor of chemical sciences, and we are talking about how complex chemistry and physics are in a banal soup. see the question welded. we added spices to the soup, everything is fine, we ate. and what happens to him next why supports for some reason better tasty? why on the third day of such a maroon fine borscht becomes such a dubious brownish liquid? all, well, almost all colloidal systems a and, to put it in a scientific language, and not thermodynamically unstable, not scientifically simply unstable, that is, any

colloidal chemical system. it tends to deteriorate, why, but because these particles have a very large surface and, generally speaking, well, somehow a particle, like people, they love their own, that is, here they are looking for their same a particle of protein and stick together with it, which we see as a result, we see that our oil has all floated to the top of the borscht. we finally decomposed all these dyes that we tried to stabilize, because at the same time. even if in an acidic environment , the processes of destruction and living tissue continued to go on. well, before once, former alive and in the end. well, the soup is actually subject to, so to speak, dying as well as all living things, because all living organisms, without exception, in fact. they are also colloidal chemical systems. just calorie chemistry. she uses such terms for this soup - it is a free dispersed system, all particles float in it.

here they freely do whatever they want there, and we are connected with you, this is a dispersed system between us and the soup, we are more connected, more organized than yes , of course, look at your borscht and understand how much is between you quite right, but we really, but swim we are all hemoglobin caloids. this is a caloid, and our cell is a system also of colloidal objects. we are all caloric systems, in fact, caloric chemistry. this is the chemistry of life. so it is throughout your life. she was only engaged in improving the everyday life of a person. in fact, this is chemistry. closest to the average person than any other. you encounter it in cosmetics in the food industry. you are back with colloidal chemistry in the construction industry in a mass of others with washing powder and it really changes people's habits and

it has changed them. e. none of us today , you know, washes his hair and does not wash things and does not do not wash with the same bar of soap. although it was only 100 years ago, that is, there are already a lot of separate products for washing. this is for you to wash dishes. but this is for you personally for you, please, that is, here come to the store and that's it. this is variety. you are required. uh im. actually colloidal chemistry. when you come to the shelves with food products, and you see, here is milk, we have it here, and sour cream until a long shelf life. butter yoghurts, cakes. this is all this is all the work of caloric chemistry. these are all emulsions of fat in water or vice versa water in fat so that they can live a long time. school chemistry uses emulsifiers, these very stabilizers, which are so hated well massively in various anti-scientific popular sources of information. uh, if

caloric chemistry had not learned how to make such systems sustainable using scientific approaches, we would not have a food industry. we could not store food, and timing. they could not transport it from place to place, and in fact then a lot of people, they just remained the weather part. in in general, of our way of life that we have. now, unfortunately, these are the prejudices that exist on this matter. so it is assumed that, of course, the entire food industry. it is aimed solely at poisoning a person, and all the people, apparently, who are employed in this industry. they somewhere else eat something else exclusively from grandmothers in the village. in fact. this is wrong. ah, the vast majority. uh yes everything in general, well, a compound that is used in food industry and cosmetics. they go through a rigorous selection process. sometimes there are incidents, sometimes when, uh, it takes a period

of time too, well, exceeding the accepted standards in this industry for testing, let's say, not a year or two. well, man has to be there 10 years. yes, uh, there is some component to make you understand that there can be some negative consequences from it - this is extremely rare and, uh, in fact , the vast majority of substances that are used in food products. these are the same substances that you can find in nature. it's just that they are synthetically produced in a flask, but let's take a simple example . benzoic acid already sounds terribly terrible. it’s me, to be honest, i don’t remember what the e220 is and, well, the marking is european. uh, connection or 330? listen, yes, what do you think, when some kind of the same grandmother who exclusively feeds her grandson with something exclusively natural. here she gave him lingonberries, which means she pushed quite a bit, because sugar for lingonberries is required, yes or for cranberries she rolled up a jar

and gave her granddaughter with her on the road. this is probably because she wants to poison her granddaughter and get his entire fortune herself in reality. that's where benzoic acid is, not in any yogurt, not in any product on the shelf at all. you will not meet with such an amount of benzoic acid, as in a small, small jar of soaked lingonberries, it's okay , that's why it does not deteriorate precisely due to the fact that it has this benzoic acid in it. here is such a shelf life. actually, this applies practically. well, here are almost all the compounds that you can find in food that concerns cosmetics. well, of course there, and already at chemists of freedom it is lower, but nevertheless , cosmetic products also undergo a very strict selection. many of the uh ingredients that were, uh, anathema to the de facto consumer. well, for example, the same parabens, in fact

, they do not carry such harm in all concentrations, uh , in which they are used in cosmetics, and moreover, the original one here can be called this, probably, the modern word hype about them was raised. uh, in general, due to bad faith, made by the publication. and these studies have not been so, what causes it? yes hmm oncological diseases, and in those quantities that you can get in cosmetics, they have not been confirmed. and at the same time, the replacement of the alternative to these parabens, which are now offered in modern cosmetics, is often worse and it leads to a reduction in the shelf life of cosmetic products, moreover, so you don’t always have time to notice it, and the product is already starting to harm you, as we found out how he when he messes up. yes, everything that i spoil for colloidal chemical is not useful, we'll be back, just look at conservation. here, i understand what it means to provide protection against bacteria, heat

, implement, wash out all microorganisms , kill them. it's clear. and how to maintain the consistency that we like, so that the cucumbers do not fall apart, so that the yogurt is elastic, so that the borsch is a red stabilizer. he has ice makers, they work there, and these are powerful helpers, but anyone. well what is it called food in these new food technologist yes , uh, that actually. they are responsible for it. and how do they work? like this does it work? it's surface active, you know, the main weapon of the caloid chemist is it's a surfactant. they themselves belt on active substances differ in tremendous variety. that is, this is a huge amount of various compounds that can stabilize either fat droplets in water, or vice versa, water droplets in oil stabilize gel textures

, lamellar so-called textures. but these are the listeners who know something about modern cosmetics, they immediately caught on hearing. this is a very trendy trend modern means cosmetic chemistry . this is the whole name of soufflé foam colloidal chemical systems, all this is not done with the help of the same substance, that is, the same substances are washed in the washing machine. in the food industry , other substances work; in cosmetics, a third work. sometimes these sets intersect. but now , uh, well, rare. i would say that borscht gives concentrated borscht, if you open it, a beautiful, bright red liquid, straight, as if they had just cooked a leveled liquid, but sometimes people do. well, let's say sublimates. that is, this is when you are using freeze drying so called.