47% of those who passed the documents 6 years ago, that is, they completed a favorable master's program. here is the actual quantity. they calculated 47% on purpose. what figure do you have ? or do you not keep such statistics? well, we keep such statistics. i cannot say that we are conducting it purposefully. there are several considerations here, the first considerations, and someone does not swim, someone swims more slowly in the sense that it is possible to ah. you ca n't handle learning to take on making perfect curricula to keep learning. and so it was possible, yes, this is called a vacation or no? or something is not. this is precisely an individual curriculum, when a student continues to study, but he is forced to finish those disciplines that he did not know, if within six years or you add within this within, e four years of study, if the number of unpublished disciplines is critically large , then sometimes students go down a course. this is the first consideration the second consideration, but it is very important what selection a

is and when entering us, the selection is so large that, in principle, most students cope, but, nevertheless, indeed, the biggest dropout occurs in the first years of study at the first and the first second year. yes, it is often 20-30% is lost. well, in principle, the 70 remaining there, for example, if at least, they reach the end of the station, well, this is a very high result. i congratulate you, but on the other hand. do you understand, yes, what is with such bosses? as you rightly said , the initial conditions. there are already smart guys from the very beginning, so everything should work out. and also with what the tower offers as an education. yes, this is the core and minor discipline. well, i'd be so happy to. well, actually, this is how i studied, because we had such a program in a single university. i think that now this is actually, really, such a question is very commendable. sergei already what is called anabolic? yes, we talked about how hard or not hard it will be for students. how good it is to become a graduate of such a prestigious university. what is the lack of a teacher? i think

not here. e universal consideration lacks nothing for a teacher of any university money. a well, in principle, yes, it is clear that a professorial poetic composition is not the highest paid people in the country, but, nevertheless. uh, people, including your obedient servant, consciously choose this profession, because we like to work with young people. we like to do research work, it's a mission. and so, yes, this mission and in this sense, we really do what we are interested in, but to say that we exist. eh, out of the blue. this, probably, is also impossible, because, firstly, we are one of the best universities in our country, the government finances quite well, we are a university that not only lives on public money, but earns money, as it determines in the market yes , somehow somehow higher education in the market of additional education in the field, consulting and so on, therefore, in principle for a young e. those who

think about not going to graduate school or continuing their academic career after graduate school, there are quite a lot of opportunities. i can't say that i'm a master's graduate if he stays with us at work will immediately receive 200,000 rubles. uh-huh , i'm just you preface my questions bravo yes, but, in principle, then after graduating from graduate school and doing business, being in demand , he is comparable to the mind. can get out. well, that's great. what is the average age of the professorial staff now, well, approximately i think it’s somewhere around, probably, 45 years old, but it’s very young we understand that a is active, and research work people are just doing most effectively at the age of 25-35 years. your humble servant. i have already dropped out of this age, but it gives me great

pleasure to work with students with sperantas. economics is developing rapidly. where do you draw new trends, how important is it now to attend international conferences. and all the works are published online and there is an opportunity to read them to get acquainted, and not in the public domain, or is it still some kind of secret material. naturally, we visit conferences and read magazines. and here there are quite a lot of options, and again, everything is determined by modern technologies for disseminating knowledge. it is clear that 50 years ago one had to either physically go to the library to take a printed paper magazine from the shelf, or really go to a conference now. and we have uh, e-subscriptions, e-zines and just about anything . we can find in this way. and what about the question? er, where is modern science going? what kind of forever do we need, how volatile everything is here to understand what kind of things on the one hand something is in time, let's say

january. well, for example, if we try to understand the nature of the financial crisis and predict the future crisis, then we understand that the cause of the financial crisis, both a hundred years ago and now, is, well, if you like, greed for profits negative side. unfortunately competition in this sense this january. if we want to understand why there is bank loans from western countries. now we need to look at the financial technologies that are used in current financial institutions that may not have existed 100 years ago. well, and on the professionalism of those people who are engaged in both risk management and strategic planning and monthly, which is psychology psychology. yes, absolutely right. this is back again for the time being in greed, the last question sergey is your recipe for happiness and wealth personally, as if happiness is not in money, but not in a certain level of wealth, and economists know that it is useless to focus simply on the level of income or wealth, because, first, uh, they don't define

parts and standard of living. secondly, uh, they change over time. and we understand that people 100 years ago received income ten times less and wealth or ten times less, this does not mean that they were ten times not happy for some kind of happiness. demand demand and, uh, ability, and develop sergey thank you very much for your conversation, your answers were very interesting. our guest was the dean of the faculty of economic sciences of the higher school of economics sergey emultovich pekarskikh. thank you. hello cat podcast schrödinger and i, its presenter grigory tarasevich, editor-in-chief of the popular science magazine schödinger's code and my co-host, the real cat bari , is our podcast in popular science about how

easy it is to understand 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 frukkin institute of physical chemistry and electrochemistry, spoke out quite right. and today we will talk on the one hand about very difficult chemistry. and about very simple things, for example, about the court. let's try to tie them together. let's start with the soup, well, the forces have at least ever eaten the court, and sometimes cooked the court. you speak. of course i do. well, i, probably, like everyone else, like most of the housewives in our country, first of all cook, borscht cabbage soup in a hodgepodge. uh, well, occasionally a pickle. well, where to start more you can remove from

the broth quite right. and what is the broth in terms of colloidal chemistry? bouillon? let's do it anyway. i think it's worth giving definition of what is caloid chemistry, column chemistry studies surface phenomena and the behavior of dispersed disperse systems. so the crushed one was already frightened immediately for soup. you look with some horror. well, we grind into ingredients that we take for him any volumetric 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 matter in a volumetric object is inside and does not actually know what is outside occurs and does not enter into chemistry. such reactions with the environment, then 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 about the same thing that any housewife does, 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 is preparing a colloidal chemical system in order to extract bulky things from bulky carrots, bulky beetroots of a large piece, meat to extract, that the very taste of useful and nutritious substances is offset just by grinding or other methods that the hostess uses in the kitchen are quite chemical, by the way. now, if we start with broth, what is it, and it's a solution of protein molecules in water, and 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, what we need to achieve is that we have such a colloidal solution of e, small particles of protein in e. in water turned out. 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 you heat it up very quickly, then it will shrink right away, and everything will not go into solution . an important question that worries me since childhood is that you need to put the meat in boiling water in any case, because if you throw meat into boiling water. this is exactly the same thing that will happen as you throw it into the frying pan. all collagen. coagulates quickly and no longer releases the nutrient to the outside, so, well done, it's juicy on the 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 will have to cook it for many hours in order to overcome this mistake. the initial meat should be completely put in cold water and slowly heated to allow the collagen to swell and then somewhere around 60-65 ° the collagen molecule will begin to break down and release the same amino acid into the solution famous glutamine, which

is found in meat, to which our tongue 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 , bring it to a boil. yes, the broth, in fact , you can cook without boiling the problem is that you won’t be able to cope with the vegetables later, if you don’t heat the court next look , you said you nailed the word solution. how do i i understand in chemistry there is an understanding of the true solution, and now you can see. yes, yes, in june there is no truth, solution. this is the truth of the solution precisely because the particles. in it, contained larger than single molecules, that is , in fact, this particle is already larger than 2-3 nanometers of a standard size. well, as a rule, an ordinary molecule, what does it mean in physical terms, it means, well, any

listener here. he can take it for himself and try to distinguish in his kitchen or in his cosmetic cabinet colloidal solutions from true here, if he takes, uh, i'll say. well, if a solution of fragrant substances in alcohol shines a perfumery with a laser pointer, then the size of the spot at the entrance and exit will be the same through a transparent container. but if he shines a glass of transparency on the summer broth, 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 this size to distinguish. yes, here is the solution. colloidal can with a laser pointer is 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 high-calorie 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 in there, but these particles of decomposed collagen, these flakes that are brought up, this is what it is. uh, since protein particles, they can connect with each other form such a resemblance. 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, if they do something like that on the surface of things, speaking in colloidal chemical terms , they leave surface tension facilitate these foaming processes, the formation of small fat globules, for example, in water, how does it take place somewhere in milk, or how much yes? yes something like that. why throw them away you need this foam, 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 spoil the whole picture and just be ugly. but if this does not bother you, then you can leave it as far as cosmetics are concerned. well, of course, there, uh, chemists of freedom already have a few more, but nevertheless , cosmetic products also go through a very strict selection. many of the uh ingredients that were, uh, anathema to the de facto consumer. well, for example, those the same parabens, in fact, they do not carry such harm in those concentrations, but in which they are used in cosmetics and moreover , the original one. this one, you can call it, probably, the modern word hype about them, it was raised. uh, in general, because of an unfairly made publication. uh, these uh, studies weren't that it causes oncological diseases there, but in

the quantities that you can get in cosmetics. they were never confirmed, and at the same time, the replacement with an alternative to this paraben, which are now offered in modern cosmetics are often worse and it leads to a reduction in the shelf life of cosmetic products, moreover, so you do not always have time to notice it, and the product is already starting to harm you, as we found out how it is when it deteriorates. yes, everything that is corrupted colloidal chemical is not useful. let's go back, just look at conservation. so i understand what it means to provide protection against bacteria, heat , implement, rinse, kill all microorganisms. this is understandable, but how to support that a consistency that we are pleased with, so that the cucumbers do not fall apart, so that the yogurt is elastic, so that the borscht is red stabilizer and mole ice, they work there, and these are powerful helpers. and love. well, what is it called

food? and yes, food technologists , uh, who are actually responsible for this. and how do they work? how does it work? it's surface active, you know, the main weapon of the caloid chemist is it's a surfactant. they themselves are belt-active substances differ in tremendous diversity. that is it a huge number of various compounds that can stabilize either fat droplets in water or vice versa, water droplets in oil stabilize gel textures , so-called lamellar textures. but these are the listeners who are talking about modern cosmetics. they know something, they immediately caught it by ear. it is very fashionable this direction in modern means cosmetic chemistry. that is, these very different gels are isolated from the suspension. this is all the name of the soufflé foam colloidal chemical systems, all this is not done using the same

substances, that is, only substances are washed in the washing machine. other substances work in the food industry. in cosmetics, the third sometimes these sets intersect. now already m-m. well, it's rare. i would say that borscht gives already concentrated borscht, if you open it, a beautiful, bright red liquid, directly, as if a stabilized liquid has just been brewed, but sometimes people do. well, let's say sublimates. that is, it is when you use the so-called freeze-drying that it allows you to quickly boil off all the liquid. yes, from here, but a ready-made soup or a ready-made dish, and it turns out so dry. by the way, maybe dried fruit. hmm, they sell dried strawberries. here is the same ability. here, and then you can add it to the liquid and it will gradually swell. well, really, this is the end. in my opinion. already quite rarely takes the original form. but there are concentrates,

when you again aseptic way. you can evaporate a large amount of liquid from borscht. just water, leaving this one here some concentrated. then you simply pack the volume in the appropriate packaging so that there are no bacteria there and then simply dilute it with water. that is, it can be done, and in fact , at home, it’s probably hard, but at home it’s difficult. well, it's easier just to cook a slightly thicker concentrated soup and roll it into a jar again. all in the same way. we're sending the department for storage, which means that if you add acid, you don't necessarily add bitcoin acid. you can even pour vinegar, but that's all know. yes, what is sour? yes, uh, and the same sauerkraut and uh, pickled vegetables in vinegar. why are they stored in an acidic environment that prevents the growth of bacteria and allows you to preserve the structure of this texture of vegetables just because, as i said, acid prevents

the vegetables from falling apart. and if we freeze any more, we'll destroy the well system or not. partly when you will defrost because. eh, here we are, what to do, what we wanted to achieve, we wanted our vegetable walls to swell, give us even the soup should be delicious. we now already. i hope the listeners understand that if we want to have a delicious vegetable itself, or a piece of meat, you must process it as quickly as possible at a high temperature, then that's it. yes, everything will remain with us, which means that in well, not in its original form, but uh, so relatively crispy , not to be cooked, let's say. and if we want to boil it and taste the taste of the soup itself, that is, the liquid, our liquid must be tasty. we must, then, boil everything. and what does this mean, all the walls are swollen, collagen, the vegetable structure of the tissue also swelled, a lot of liquid swelled in it. it is boiled soft, as we say in general, if we freeze this thing now, the water will freeze. when we start to defrost, alas, this is the inevitability

of ice crystals, yes, but everyone knows that ice, yes, water expands. so, accordingly , it pushes these walls, then, of course, well, there is no such way to prevent it. it is you who will lose this texture of borscht, which was when you let’s say so before freezing, that is, after it will already be like that. well, a little cursing, we'll just say we'll lose the vegetables or the meat broth will remain. hmm no, not with meat, nothing special, that is, it will also be there, but with meat broth. we drip somehow. nothing special will happen to the printomke. and we already spoiled it to cook soup. we already cut it into pieces down to glutamic acid. so there is nothing to spoil and , probably, the last one is just about the broth , of course, i never do this, but theoretically it is possible to add broths to a cube, in which there is quite a lot of sodium tomato, how much? it is harmful, how delicious it is. and in general, what kind of

system is monosodium glutamate - this is salt. all the same glutamic acid, which is found in any animal protein. that is, accordingly, if we can eat animal protein and believe that a piece of chicken will not harm us, then in general, yes, but pure glutamate is also not. well.