becomes such a dubious brownish liquid. all, well, almost all caloid systems are a and, in scientific terms, 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, but somehow a particle, like people, they love their own, that is, they are looking for their own particle protein and stick together with it, which we see as a result we see that our oil has floated to the top 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 of living tissue continued. well, before once, the former alive and in the end. well, the court is actually subject to, so to speak , dying as well as all living things, because all living organisms, without exception, in

fact. they are colloidal chemical systems, just caloric chemistry. she uses such terms for this soup - this is a free dispersed system, all particles in they swim. 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 borsch and understand how much you have in common quite right, but we really, but we all float hemoglobin caloids. this is a caloid, and our cell is a system also of deck 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. on in fact it is this chemistry. the closest thing is to the average person than any other explain

you encounter in cosmetics in the food industry. you go. washing powder colloidal chemistry is back with you in the construction industry in a mass of others and it really changes people's habits and it has changed them. e. none of us today , you know, washes our hair and does not wash clothes, uh, and does not wash our faces with the same bar of soap. although this was only 100 years ago, that is , already, uh, there are a lot of individual products here this fact for washing. this is for you to wash dishes. but this is for you personally for you, please, that is, you come to the store and that's it. this is variety. you are required. uh im. actually, colony chemistry. when you approach 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. all these are emulsions of fat in water or vice versa water in fat

so that they can live for a long time. chemistry uses the emulsifier these very stabilizers, who are so hated, well mass in various anti-science-popular popular sources of information. uh, if colloid chemistry hadn't learned how to make systems like this sustainable using scientific approaches, we wouldn't 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 simply remained hungry. this is a part. in general, our way of life that we have. now, unfortunately, here are those prejudices that exist in this regard. 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 in other places eat something else for them 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 the food industry and in 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, but there is some component in order to understand that there may be some negative consequences from it, this happens extremely rarely and er, 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 obtained synthetically in a flask, but let's take a simple example of benzoic acid already sounds awful awful. it’s me, to be honest, i don’t remember what the e220 is and, well, the marking is european. uh, connection or

300-30? 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 of goats, which means she pushed him, just a little bit, because sugar for lingonberries is required, yes or for cranberries she rolled up a jar, yes, a bench with her on the road. it's probably because she wants to poison her granddaughter and get his entire fortune on her own. really. 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 soaked lingonberries in a small, small jar. it's okay , that's why it doesn't spoil precisely because i have this benzoic acid, it has it. that's the shelf life. actually, this applies practically. well, that's almost all the compounds that you can find in food, as far as cosmetics are concerned. well, of course there. uh , the chemists of freedom are already lower, but nevertheless and 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 those concentrations, uh , in which they are used in cosmetics, and moreover, the original one can be called this, probably, the modern word hype about them was raised. uh, in general, because of an unfairly made publication. uh, these uh, studies are not and weren't, what causes it? yes hmm cancer, and in those quantities that you can get in cosmetics, they have not been confirmed. and at the same time, the replacement with an 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 spoils us. 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 provide protection against bacteria heat sterilize rinse all microorganisms kill. 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 icebreakers, they work there, and these are powerful assistants, but anyone. well, what is it called food these nulag. yes, food technologists , uh, actually. they are responsible for it. and how do they work? how does it work? this is superficially active, you know, the main weapon of a colloid chemist is is the surface on the active substance. they themselves are belt-active substances differ

in tremendous diversity. 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 are talking about modern cosmetics. they know something, they immediately caught on hearing. it's very fashionable. this direction in modern means cosmetic chemistry. eh, that is, very different. these are gelled from the suspension. this is all the name of soufflé foam high-calorie chemical systems, all this is not done with the help of the same substance, that is, washing the washing machine, some substances in the food industry work other substances in cosmetics work third. sometimes these sets overlap. the hour is already mmm. well, in general, rarely, i would say. well, here borscht gives already concentrated borscht, if you open it, a beautiful, bright red

liquid, straight, as if a distant liquid had just been boiled, but sometimes people do. well, let's say sublimates. that is, it is when you use the so-called freeze-drying, which allows you to quickly evaporate all the liquid. yes, from here, but what kind of ready-made soup or ready-made dish, and it turns out so dry. by the way, maybe dried fruit is sold dried strawberries. here is such a method of forty. here, and then you can add liquid to it and it will gradually swell. well, this is true, in my opinion. rarely does it ever return to its original form. but it also happens concentrates, when you again aseptic way. you can evaporate a large amount of liquids from borscht. just water, leaving this one here some kind of concentric. for volume, then you simply pack it 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 make a slightly thicker concentrated soup roll it into a jar again in the same way, send the department for storage again, if you add acid, you don’t necessarily add acid , vinegar can be poured there, but everyone knows. yes, what is sour? yes, that's 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 more, we will destroy the hungry system or not, kind of when you will defrost because. and here we are what do we want to achieve? we wanted our vegetable walls to swell and give us even the soup should be delicious. we are now. 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 and taste the soup itself, that is, the liquid, in our case , the liquid should be tasty. we must, then, boil everything. and what does this mean, all the walls are swollen, collagen, the vegetable structure of the tissue is also swollen, a lot of liquid has swollen in it. it is boiled soft, as we say, which means that 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 prevent. 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 bit of a curse, let's say we only lose the vegetables or the meat broth will remain with no, not with meat, nothing like that , especially, that is, it will also be there, but somehow we drip nothing with the meat broth, especially enke will not happen. and we already spoiled it to cook soup. we already cut it into pieces down to glutamic acid. so there is nothing to spoil there , this last one is just broth. i 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's bad how tasteless it is. and in general, what kind of system is monosodium glutamate - this is the salt of all the very glutamic acid that 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 , glutamate, in its pure form, is also not, but there is a question that goes beyond physiology.

so actually, we already mentioned. uh, here we have a zone on the tongue that feels this taste of glutamic acid to the taste of mom, the one that we associate with the taste of meat, because. well, in evolutionary man it was not so easy, but generally speaking , to get a piece of meat on your dinner table, and he rarely got such happiness from, well, there are, well, many, but scientists suggest ideas. it's because there's a connection defined between here psychologically. the perception of tastes , the formation of eating habits behavior and how much glutamate we have in food, when we saved us later in combination with sugar, and some people also invest a lot of sugar. yes? uh, well, blasphemy is drunk. yes. well, here's something like, well, a simple example of uh hmm fast food burgers, but

sweet rolls, because sweet bread is used there hmm and in combination with a large amount of glutamates form in humans. and food addiction not because i have something useful there or, well, firstly, it’s easier, of course, i came to buy it, namely, because what can an excess amount of this brightness of taste do, when a cutlet in which there is actually less meat, after all, this is deceiving you. you can pour in glutamate, and there will be fewer really useful substances in the kit. there do not know 20% of the rest of the meat. there bread products vegetables starch. and at the same time, you will be drawn to this cutlet more than just a piece of e chicken fillet, which is much healthier in this regard, but it is not so tasty, because well, or you need to sprinkle it with a bouillon cube, to approximately the same psychological effect. that's the food that's the feeling, yes, from what you eat to achieve, because and that's the most

difficult question. in general, what is the difference between tasty and tasteless. that's how whom physics and chemistry entertainment taste? this is indeed a very complex question that is beyond the competence of any chemist. it seems to me that it is necessary to call a psychologist, here a tolog and ask them. hmm i have a point of view. actually to this question, that firstly, of course, this is part of the habit of educating what you associate with things that please you. you know, people come. here in the house i feel the smell of charlotte there, which the grandmother is ready to do everything in a person already a different mood. an anal attitude to the food that he will eat is what he has developed. and if something unpleasant, for example, i don’t bring in, and even the smell of a coffee from the so-called chicory, because it smelled like that in kindergarten, and i didn’t like him very much, and that’s all, and it’s like cut off, then there is this associative, it seems to me, to a large extent, the connection between

human plus cultural habits again, something there in one region is not eaten in another no but, of course i think that most. e a person. there is also an evolutionary apparatus that is tuned to distinguish between fresh and not fresh, spoiled and well -cooked. well, it seems to me, but let's say everything is excessive, there is an excess of salt , an excess of sugar, overcooked without giving. that is, this is what prevents a person from really assimilating well, nutrients . we have somewhere, probably, again, what to call a specialist. it's probably written down somewhere. we have this program that allows us to distinguish. and even if we do not think, we do not understand. what kind of chemistry is it all physiology, which is behind this , somehow the crow toggle switch works, the light bulb lights up. thanks a lot. i think after this podcast. you will never calmly

look at the soup, you will see in it complex systems, complex physics, chemistry, biology. well, that 's good, because our world of servants and it may be wrong to look at it as something very simple thank you very much. maria many thanks to the bar. well, thank you very much to those who watched or listened to us today. hello dear friends. this is a podcast life of the wonderful and i'm with you alexei varlamov and visiting. i have a well-known tv presenter, the fat journalist fyokla, and we will talk about a wonderful scientist layer. e academician nikita ilyich tolstoun. and this is philae's father. and we beets, i must say

, have known each other for a long time and have been in the opposite situation many times, when the full name asked questions about. and i answered. today we change roles and i am very interested in what kind of conversation we will have, especially since the topic is very expensive and very important. nikita ilyich turns 100 this year. and now we'll talk about him, as about your father, as about a wonderful scientist, as about a person who once made me, like many students of the faculty of philology of moscow state university , an amazing impression, because he was completely different, he was not like . whom he had amazing lectures, and although i'll be honest. i was not very interested, slavic philology, but for some reason like this, but he himself the appearance of this tall, stately man, such a real russian nobleman, a count with a long beard, his speech. uh, his movements, his gestures. it was something absolutely incredible.

what are your memories of your father ? unfortunately number 96, but really here in the twenty-third. we are celebrating the centenary of his birth. i have memories , of course, very, very warm, homely ones. and when you say he wasn't similar to others, then the child daughter does not understand this, does not realize it, but i have always been my father's daughter, and i, perhaps, i will say something completely different, but philology is serious things. we'll talk more. it seems to me that what i'm doing. uh, working on television, because i studied at a theater university, that i am somehow, uh, emotional, maybe, i hope, such as that artistically, that's all from dad. and, because dad, despite all his scholarship , doctor of science glasses. eh, books of knowledge, yes, yes, he was a very cheerful person and very much. eh, here

just so artistic he always sang some stupid songs. he composed poems, he arranged jokes, and he, by the way, acted in films. yes, once. yes yes, he acted in films several times e. once they were traveling with my mother in the subway, she worked, but there, from tretyakovskaya to leninsky prospects, they caught him. uh, just a subway assistant director. yes, because of his big beard. oh , tell me, please, you have such a beard. and you don’t want to act in films, something like that, dad, who, then, goes there to some kind of presidium meeting. exactly science or something like that he says, well , what do you want, what's in what? the actual proposal? but we are looking for extras for the film. e sergey fedorovich bondarchuk boris godunov well, well, maybe that means dad was terribly happy, canceled all his academic affairs for several days and stood in the crowd at e in the film boris godunov on the coronation scene,

which was then filmed in zagorsk in the trinity of sergei lavra, although the action takes place in essence, of course. in the cathedral of the dormition of the moscow kremlin so he disappeared there for several days. uh, and when he said uh hmm if he got a call from work or something. he says you don't say i'm on set you say i'm very very busy. it was terribly interesting to him, and he didn’t tell anyone on the set that he didn’t know. no, i didn’t know . the only thing is that dad was also the end of the eighties, people who know the church service well? and in general, here is the knowledge as it is, as in the church. there were not so many, and my dad was a very church-going person and as a child he served in the temple and services in general and knew everything brilliantly, therefore, he was still very proud that he prompted a little, there he was an assistant and a second director. that how to hold on, how to, means to act, and so on. well, this, by the way, is true, here we are. so i

studied in the soviet years in the early eighties, and yet. well, not that the church was completely banned, but somehow it was clearly not welcomed. there in the university in the student environment. kun walked when bright week was there, easter congratulated everyone, christ is risen, and he did not armor his religiosity, of course, but he never hid it. i must say that several of his students somehow connected their lives, someone just simply became a priest, someone, well, artemy vladimirovna, and someone remained in philology or science, but in a sphere close to the church. and so, i remember very well how my dad and i went, and he took me to church, we wanted to say we lived, but we still live, we continue to live in the ordynka. and this is just such a suburb of moscow, such a corner of moscow where several more churches were preserved, and several churches were open. i remember i walked on holy week, and in the temple of all who sorrow, and he stood there, he was nikita ilyich

, i remember exactly that, and here, hmm, the eighty -fourth year. easter was such a favorite holiday of his. he always changed, but i wanted to say that it was still somehow preserved, uh, he supported such an old moscow tradition that you go to church? uh, for easter actually. here on the procession at the beginning of the service, then for some time we were still there, maybe not for long, because i was still a girl, then you return home and talk after lent, then you go to some other church. then and then you go to visit odni and others, or guests came to us. and this is such a full night, on the one hand , some kind of festive and festive campaigns. eh, also conversations and friends, and so on and so forth, i was very shocked by this story from the cinema , because somehow i was getting ready just now, there i read some materials and memoirs about

nikita ilyich well, lord, it ’s written about cinema nowhere. but that's just what you followed. you've also acted in films. yes, just such a kind of artistic beginning and craving for this, dad, and i starred in childhood. i was also caught just like that, daddy zabraro, and at school they came to me like this at some photographer, so he came and said, yes, girls, come here, and we, uh, my classmate, put us on the stairs. i remember shags. since then, i always go to akhmats, and we ended up on the cover of a magazine, then for the second time some people from the gorky children's film studio came. go to the girl here, we sent you and me to the file cabinet, e to this file cabinet a bitter children's studio. then i starred in several films and his dad was something like this, well, that is, you are with us earlier than dad. i took off before my dad. yes, and we, apparently my means, did not give children's glory, but peace. he also said that he had to get out. eh, you were filming, and i will be filming. i

had an interesting history with this studio. gorky is also associated with the fat ones, that for the past several films i have had behind me in my there, i don’t know, 13-14 years old. and at this moment our famous great director gerasimov photographed e. the film, leo tolstoy, this means later, so such is his paintings, and he plays tolstoy there and his wife tamara makarova plays sofya andreevna and they call me for an audition. now i'm probably already a teenager. yes, i'm 13 years old and they call me for auditions, i have to play e molo. uh, so she is still a girl, the daughter of lev nikolaevich jr. alexander lvovna tolstoy. i remember that i was already interested in by that time means the history of cinema. i understood who gerasimov was i understood who makarova was i come to gorky's studio such old armchairs are high, and i sit down and i see that makarov is being made up next to me, which means i

value a little, but something winds me up there, i don't know if inexpensive people are here or something this is how the audition begins, and they have photographs and they all say, says, my god. well, it looks like, well, it looks like, well, how did you find it, say the assistant. well , it looks like, and my mother and i. i was still with my mom. so, as a minor. we somehow shrug our shoulders there. well, it seems. yes, well, as it were, you know, well, here's one family somehow, of course, alexander lvovna is fat. she means, a sister of my great-grandfather, but still like some kind of tolstoyan blood, but they did not understand that they were calling a person from the same family here. but then the events developed funny, that when it turned out that i was fat all this, it means that somehow they became even more interested, then it turned out that my uncle is beautiful, then, as i know, maybe this is not true, but so i they said beautiful. uh, ilya vladimirovich of that uncle ilyusha wrote a rather scathing review of the script. e, gerasimova and. b. in general, i don't

played alexandrovna lvovna. somehow they stopped. no, well, maybe i just didn't play well in the audition. the same was also the case with music from favorite films, when she sang the first double, the soul of the musicians trembled. she says, we still need to rewrite. need another take the director fell to his knees and said, please, just don't need a wonderful comedy wedding. and all the music bites me; this was written by boris alexandrovich alexandrov, the son of alexander vasilyevich, who for more than 40 years led the red banner antistatic of this the work is incomparably done, too, the film for ages well done, where many songs are dearer than everyone expected. well, i didn't expect it to be so. no, every time someone sings, i'm glad that you don't have the opportunity to talk to alexander

would explain everything to you in the rain, when i read what komarova wrote, i'll be very surprised i was sure that this is something very folk and very ancient yes, dreams are on the first and always on one tv point ru well, now let's turn a little to history. let's figure it out, so nikita ilyich tolstoy your father. why, what does he have to do with a lion, because it’s very difficult to deal with thick ones there. who is who? yes? lev nikolayevich is the largest father in russian literature. he is such a great russian literature and understand who you are, you are some kind of fat, as we say , leo tolstoy's second cousin tolstoy, you know,

the beard is next, watch your hands, and our lines. eh, here. uh, russian fat, now it comes from here in russia, in general, there are not so many fat people coming from the second son of lev nikolaevich sofia andreevna from ilya lvovich tolstoy i lvovich married the first granddaughter before other children. e lev nikolaevich is the daughter of just e ilya lvovich and the owner of the main philosophers. you, and then they had a daughter, then four sons. and uh, then another girl and a boy, also a rather large family, but what, in general, in those days was not such a rarity for all four boys. it so happened, but ended up in military schools of cadet corps, as it was called then. my grandfather studied at the naval cadet corps in st. petersburg. beautiful photographs of his e-cadet. and even before the revolution. uh, as a young midshipman

sailed on the aurora, it was quite a modern one. the ship where he passed. eh, the practice, probably, among the sailors is somehow, that is , i also swam correctly, i say i went on the aurora and, uh, hmm, i continued some kind of service, first as a student, then uh, i continued the real one. here is another who studied in e. hmm in moscow in the cadet corps, the eldest of these four took part in the first world war turns out to be in the white army and three turn out to be in the southern direction, and my grandfather like, as a man of the sea, he makes his way to the east and joins kolchak's army and it turns out he was a personal adjutant of the general capel. here is my father when he told me this. he always remembered that in the film chapaev there is such a scene, a mental attack, how they walk in black

uniforms. just like that, just such a rank. e parts. eh, moreover, as far as i understand, these were parts of even just officers from the psychic attack. so called a psychic attack. so-called. here is dad, uh, this part of the general tile was talking, that is, he was going to enter there, probably, but not in the chapaev film, of course, but in history, probably in history. yes, my grandfather means, it turns out that we don’t have his memories, but we know that he participated in this. the siberian ice campaign was another ice campaign. but when they, when they are 2,000 km, if they are mistaken, they passed in the winter and there is a story that he was taken out several times to be shot. once he escaped execution as so my father told me that they grabbed him and already means that they just put him against the wall, and then he, probably believing that it is red, he thinks that it is red. why who else is it? maybe, uh, now

take life altogether, and then he became like. well, now, it’s just like before death. all that he thinks about the reds is to say and to cover them with such a good good naval obscenity and then, it means, those who began to think somehow. or maybe he's a nobody minister after all. in general, by some miracle, grandfather a managed to survive. at least the migrant newspapers already wrote that he was shot for what, then it was here that he died of typhus, but still in the latter. on a train, unconscious, they take him to china, somehow through chita, he is somewhere there, he ends up in china in harbin, then shanghai, and then he begins to find out where his family is, and how do you, i still don’t understand how they figured it out. he finds out that his family in europe in exile needs to pause here. i tell you so, it's like a movie and for me it's really a movie and to be honest,

i want to make a documentary film. here we are with my second cousin volodya, the fat grandson of another of those brothers, uh, whom i am now telling, we want to make a movie now in the history of our grandfathers and about mine, that means the other three grandsons of tolstoy mikhail ilyich andrey ilyich and vladimir ilyich turn out to be moving in a south direction and unfortunately, one brother is dying of typhus, and the other brother is already outbid, which is there at the neck, which connects crimea with the mainland. and when the reds advance, he rises, uh, to his full height above the trench and just from, uh, some kind of revolver or something, he starts shooting point-blank. uh, the chain of reds, which, in general, was suicide, it turns out a bullet in the stomach, and it dies , in my opinion, just almost into the hands

of his brother, but falls and now, after almost 100 years, historians have found it. maybe not exact right up to the very place of his burial, but the cemetery in which they were buried, who died in the twentieth year in that battle, and there is now a cross and uh, here. it is written that count andreevich tolstoy died there during the civil war vladimir ilyich succeeds be saved. he boards a ship and through turkey, through galipoli through this gallipoli camp, ends up in serbia in the kingdom of serbs, croats, slavs in migration, and there in the twenties in the 20th and 21st centuries they meet tolstoy's two grandsons, their mother, their sister, the younger serbian fat serbian fat , and who lived in exile for 20 25 years, and there in exile my father was born in the twenty-third year, and

then his cousins ​​were born. children. e vladimir ilyich oleg a vladimir i. i am vladimirovich ilyusha vladimirovich and my father was born in such a small town e. and then, when i went to elementary school there, but i still complained to me , i remember it very well that they didn’t let him out until the age of 5 to play with serbian boys, because he had to learn. uh, as follows the russian language and called him nikita and it was a conscious decision of my grandfather, because he only wanted such a russian name, which is not in other slavic languages ​​​​and damages a little more detail about his baptism, that when they came to the orthodox church in serbia to baptize nikita, the priest refused the prestige, because yes, he did not