the moscow metro has become larger by three stations on the lyublinsko-dmitrovskaya line , yakhromskaya-lianozovo and fiztekh have been added, the latter located near the moscow institute of physics and technology has become the northernmost station of the stolichny subway. now, if not 26, dances with a length of up to 43 km, the fastest public transport, will significantly improve the accessibility of the northern regions of moscow. according to the calculations of the designers , the opening of the finishing section of the light green branch made the city center closer for about half a million people. we've been waiting for a very long time almost every day we watched the construction. i am glad, because now we have 30 minutes to get to the city center. we are now independent of land transport, which is very cool. which are now coming from hong kong to the coastal areas of the megapolis , the strongest volley downpour hit it, it was brought by the tropical haikui storm. uh, flooded whole neighborhoods. the street is like stormy

rivers, the stairs are more like waterfalls , literally you can’t drive through, in places waist-deep water in giant puddles, cars stall. rescuers help everyone who turned out to be blocked in cars, and the danger level is higher than the black level , a record amount of precipitation fell in just an hour. it is the strongest of the last 140 years. such news to this minute. see you soon. schludinger code podcast is with you and i am its host grigory tarasevich, editor-in-chief of the popular science magazine codeshodinger and my co-host the real cat bari is our podcast from

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 frundinava institute of physical chemistry and electrochemistry. hello absolutely right. and today we will talk on the one hand about very difficult chemistry. and about very simple things, for example, we will try to tie them together, we will start with soup. well, all of you ever at least. i, of course, yes, you like to cook soups. 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 does it begin? you can remove more from the broth quite right. and what is the broth in terms of colloidal chemistry? bouillon? let's do it anyway. it seems to me that it is worth giving a definition of what caloid chemistry is, column 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 ingredients that we take for him any volumetric object that the listener is looking at. he can mentally imagine that he grinds it 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. what kind of 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 with 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 anyone person. the hostess is preparing a colloidal chemical system in order to extract from voluminous things from voluminous carrots, voluminous beetroots of a large piece, meat to extract the same taste and nutrients due to just grinding or other methods that the hostess uses in the kitchen are completely chemical, between other. 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 occurs and in cosmetics and in industry everywhere, what do we need to achieve, so that we have such a colloidal solution of e, small particles of protein in e. it turned out in the 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 you heat it up very quickly, then it will immediately shrink, and everything will go into solution. an important issue that worries me since childhood is that you still need to boil the meat. that's this weekend anyway, 'cause if you drop the meat into boiling water. this is how it will happen. uh, this guy is the same thing that costs a computer, what happens is you throw it in a frying pan. all collagen. curls quickly and no longer releases nutrients to the outside, so, well, cooked properly. yes, 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 will have to cook for many hours in order to overcome this mistake. the initial put meat should be in cold water and slowly heated to allow the collagen to swell further somewhere around 60-65 °, the collagen molecule will begin to break down and release into the solution

also the very famous amino acid glutamine e, which is found in meat, to which our tongue reacts, as to that 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 not you will heat the sulta further look, you said you nailed the word solution. and as i understand it in chemistry, you understand the true solution, and now you can see. yes, yes in youth, these are not truths. solution. the broth is not a true 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 by physical expression it means, well, any listener can take it for himself. is it to try to distinguish in your kitchen or in your beauty 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 is shined there, 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 , not enough for us to see them, but for laser pointer, she already feels the size to distinguish. yes the solution from the colloid is possible with a laser pointer enough. it just says broths. 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's still a little bit of liquid in there, but here 's a particle of decomposed collagen, these flakes that bring this up the most 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 do this on the surface, in caloric chemical terms, they reduce surface tension , facilitate these foaming processes , the formation of small fat globules, for example, in water, as somewhere in milk takes place or on the sabbath. yes? yes something like that.

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 that doesn't bother you, then you can leave it. here is the next dilemma. here's how to be in borscht with beets, some say rub and sauté with butter , others say immediately throw in boiling water. that's how you perform, so, uh, i'm stewing vegetables first, then i just put them in the soup for two reasons, firstly, for vegetables , in order for them to collapse , a higher temperature is required than for natural proteins. vegetables have a so-called protopectin pectin, probably also a word many have heard it is 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 there are pectives in fruits and vegetables. and in order to decompose it, you also need a little more high temperature otherwise, uh, vegetables will remain tough, in general, vegetables and meat in vegetables in terms of the chemistry of these processes that they undergo in soup, they are kind of antagonists, for example, meat, ah, sour, among, but if you are acid add it there, it will boil faster, and 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, and the dense product is so crispy, in fact, due to the fact that there are a lot of acids and e. we must also remember the following, that most natural dyes. but we

love borscht in bright red or maybe a rich color. here are most of the natural vegetable dyes they are stabilized. that is, they are stable in an acidic environment. if the environment is alkaline, well, that is , throw a pinch of soda, then m they either change color or e. well, at best, they discolor, in general, this is rare, but in general they change their color. and what happens at a higher temperature and natural pigments, they 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 , they have already asked the vinegars, they brought it out, but anyway, more than some kind of orange. here is an indefinite paint, and not that burgundy thick saturated, but because betonins. ah, 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, maybe it will be useful to some of the listeners. eh, this

there is an almost universal rule about anthocyanin dyes. yes to e in cherry in blackcurrant. so you imagine dripping something like that on a white shirt, what to do? many people make the standard mistake. they run, rather trying to use soap in the bathroom. this 15 night wednesday spot does not disappear anywhere. it just becomes an unpleasant purple. here, and so it remains in place. what should be done? but we must remember that natural dyes, which are not stable at high temperatures, heat boiling water, and on this stain pour out, but will disappear by itself. well, back to stewing. yes, because, as i understand it, to play a role, not only temperature, but also the presence of oil, that is, fat, the presence of liquid oil and fat, but ezhi. there, in general, it is usually needed for caramelization of the so-called meillard reaction, which still betrays everything in a sweetish aftertaste. yes, fats, they bring. 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 surfactant is the same substances. 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 surfaced and united. with such a layer of oil on top, and this, of course, conveys the very unique taste of borscht, which contains both vegetable fats and animals and proteins. and here is the same taste of my mother. there is both sour and salty all this together in one soup. i think that the barrel is just then well, such a popular soup, but from its unusual taste, that this is a combination that all the richness allows you to feel, then we'll move on to seasoning, but for now. roasting is now considered fashionable not to achieve high temperatures. it's supposedly 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 a different kind, but carbon materials. this is the crust you see, especially if you overcook it a little. these are coals, they are sometimes pleasant to the taste, especially in combination with neighboring blood areas. unfortunately, yes, because we are in this way, apart from certain aromatic carcinogens . we are still different small-carbon fractions. they are all sorts of coal of the same useful actually. 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 enzymatic apparatus. all this is from the matte egg, but what temperature should it be? which is optimal, if you want to keep the juiciness of the piece inside, so you need to create this crust

curdled collagen, and which does not release the juice out means, the more the better, that is, you need to put a piece so that in a few seconds you actually have this crust formed, but let's return to the pan where the carrot, onion and something yet, but correctly, i understand that carrots without fat give away their nutrients poorly, and in some ways it is useless with many substances. e vegetable so, but in this case quarantine, he is already there a precursor of vitamins. and this is a fat soluble compound, which without yes corresponding to the fat matrix. it simply will not dissolve and hmm the body will not be able to absorb it in this way. the same applies to vitamin e coferol, and the same applies. with vitamin d, that is, these fat-soluble vitamins have to be packed into something, not necessarily into vegetable fats. and it is possible and in an animal, in the end. and here, by the way, the red-haired victims of animal fat. and so, uh. 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. that's why you need fat that's just to dissolve this quarantine there, and the surface of the active substances and this droplet will be brought to us in the soup. so i have to repent in front of our listeners, i'm a lazy check when i cook borscht. i often don’t sauté carrots, but finely cut them and throw them into the soup. i count on what there is also fat in the same place. in the same place, animal fats remained; he comes into contact with this carrot, he will pull something useful out of it. uh, liquid , it depends. we come, actually, to the basis of colloidal chemistry, what she says, the more you grind, the more you have for it. chances mean that 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 end up as a result. by

the way, ate. what fats are best for our body, what is digested yet ray which, well, throughout its evolution, to which man has adapted, is both animal fats and vegetable fats so called saturated fats and therefore unsaturated. well, you know, here's what we have complicated, which, unfortunately, er, because. well, yes, the food industry, this is an industry people earn, there are many things that are postulated as useful. the bad ones are often more marketing than scientific, but this war on uh cholesterol is a proxy war that didn't really have a solid scientific basis, because science says cholesterol itself comes from food, it is not

capable of causing atherosclerosis in humans. uh, atherosclerosis, that is, inflammation of the vessels, which causes the formation of these cholesterol plaques. this is actually a natural reaction of organisms to try to heal these inflammations in some way repair these damages so that hmm the vessel is simply not permeable. and 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 causes this rascalariasis. this is the wrong way of life. it is excessive, but some content of fat is still there. life lack there. well, in short, that's all, which is not related to the concept of a pattern, that here can cause atherosclerosis, uh, but not cholesterol itself is not a substance, therefore , this is a vendetta regarding animal fats. it was completely meaningless, but in fact, no one, except for people who already had this tatar sclerosis, oh, who

had to follow a diet for medical reasons. eh, no one. it didn't help, didn't do anything special, and didn't prevent anything special from podcasting with you. here is schrödinger and i, its presenter grigory tarasevich, editor-in-chief of the scientific popular magazine, the schrödinger code and my cat bari, who acts as a co-host, we are talking simply about complex things and complexly 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. final super question see welded. we added soup, seasonings, salts, spices, everything, everything, everything, well, we ate. and what happens to him next why is something less tasty supported for some reason? why on the third day from such a maroon beautiful borscht becomes such

a dubious brownish liquid? everything, well practically all caloid e systems are a and , in scientific terms, and not thermodynamically unstable are not scientifically simply unstable, that is, any caloric 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 particle of protein and sticking together with it, which we see as a result , we see that our butter has all floated to the top of the borscht. we finally decomposed all these dyes that we tried stabilize because at the same time. even in an acidic environment , the process of destruction of living tissue continued. well, before once, the former alive and in the end. well, the soup is actually subject to, so to speak , dying as well as all living things, because