[000:00:00;00] wonderful creative trips from which he brought from arenburg pukachev from persian motifs from azerbaijan b persian motifs - these are cyclopachs - this is a beautiful poem well, well, through the journey, let's move on to another such, well, sort of mythologized topic in many ways, so the play is called “well, it’s not too pedaled, but many women loved me, in different forms, this idea is repeated in the poems themselves, yes, sergei yesenin himself emphasizes this, but still, what is sincere, truthful here, tragic, and what could be so superficial here, or not, i think that this is primarily a question for the interlocutor, and not for the father of many children, the father of many children, okay, well, well,

there is. several wives, there are several companions, yes, well, that’s how you feel about it, as if from inside the play, which is so named, women, what would you, andrey, say about this , women in his fate, occupied such a place of support, then there are women - this is a support, this is an attempt to protect oneself, to cling to life, because every woman tried for him. help, and he still ran away from each one, so we came up with a concept that yesenin is a performance, yes, that yesenin is the sun, and a woman approaches him to warm herself in his rays, but as soon as she gets closer, she will burn , so at some point he must break off these, how do you feel about this metaphors, i think that i will probably agree, because women

really played such a special, decisive role in the fate of our great russian poet, and therefore to say that that he was after all married several times, unofficially, to a significant, well, not officially, it seems, officially, zinaedi raikha, isidora duncan, sofia fat yesenina, there were a lot of women who played, but it would also be very important, we can look at this photo, kashin, who is associated with creativity, yes, here is another one , from benislavskaya, galina benislavskaya, well, of course, we can also name 10-15 more people, from this circle, of course, who identified,

played some. andrey, i think that, after all, after all, sergei alexandrovich yesenin, by his nature, was a rather cold person in relationships, and this was determined to be remembered, his face was forever visible, the number of them around him, not cold, disappointing cold ones in relationships, of course, well, it seems to me that as soon as... love burned out, he could write poetry, in order to write he had to experience something, love, creativity seems to provoke, yes, pushkin, well , pushkin says differently, pushkin says, love passed, a muse appeared, that is, too much, well, so tattered and direct

from within love, you need to, well, distance yourself a little, so says the harmonious, balanced, in creativity, not in life, if we base our conclusions on some love vicissitudes of sergei aleksandrovich yesenin, then clearly, of course, he was a favorite, female, to argue nothing, here, but if we pay attention to some encyclopedic data, and high-minded scientists on neden, almost everyone is deduced quite clearly. day of its existence after the sixteenth or seventeenth year, then we can conclude that, after all, of course, he was quite definite in his relationships with women, and of course, everything was not so simple there, well, i think that this dispute, well, cannot be finally resolved, but if you try to resolve it, then maybe in poetry, maybe be inside

the poem, we will hear, not ours... reasoning, well, sort of after the fact, coming from the outside, but from the inside, maybe andrey, you are honored by us. i have only one fun left, a finger in the mouth and a cheerful whistle , the bad reputation that i am a bawdy, a brawler, oh, what a funny loss in life has spread funny losses, i’m ashamed that i believed in god, i’m bitter that i don’t believe now , the golden distant distances, everything is burned by

the death of everyday life, i was obscene, scandalized, in order to burn brighter, the poet’s gift to caress and grumble. a fatal seal on it, a white rose with a black toad, i wanted to marry on earth, even if it didn’t work out, even if it didn’t come true, these thoughts of pink days, but the devils nested in my soul, which means the angels lived in it, for this joy they muddied, going with to another land. at the last minute i want to ask those who will be with me, so that for everything, for my sins, my grave ones, for disbelief in grace, they put me in a russian shirt, under icons

, to die, by the way, there is a replica, a poet’s gift, to caress and grumble, i babbled and made scandals in order to... burn brighter, well, this does not contradict the concept that speaks, and maybe confirms, maybe confirms, yes, there was a kind of deliberateness and such an overly, well, obvious goal setting, but we know that lines with blood kill, rush in the throat and they will kill, as another poet said, yes, that is, here with this you can’t play, it can’t be calculated, you can’t, well, i’ll fall in love a little, and then i’ll write something , no, it all leads... death, and eternity, at the end of our conversation, i, andrey, will ask you to read - the text is strange,

complex, which in the process of preparation - the performance of yesenin's woman, work on it, but served as either a counting rhyme, or a spell, or a prayer, but i know, i just heard that there is such an attempt to collect a text from different lines, different poems yesenina. let's listen, i don't regret it, i don't call you, i don't i’m crying, once at that gate over there, i was 16 years old, i am a citizen of the village, which will only be famous for the fact that the low house stoops without me, we all! during these years they loved, which means they loved us? goy, you are russia, my dear, i am a moscow flamboyant reveler, a red-maned colt is galloping, to know that , i so want to run after

komsomolol with my pants in my pants, everything is now decided without return, goodbye, my friend, goodbye, you are still my old lady is alive, so am i, greetings from you. hi, you can have different attitudes towards the genre, but it seems to me that this is really a most interesting attempt, it is very consistent with what was the topic of our conversation today, and the topic of our conversation was the eternal posthumous fate of the bageyevich citizen , who, like any major poet, a brilliant poet, is just beginning his journey when his earthly journey ends, in these days we with special feelings, we understand how

close yesenia is to us, how modern he is, how strong he is, how energetic he is, despite all the trogism, of course we didn’t talk about many things, for example, yesenin’s travels, sergei’s travels yesenin, well, they were of such an educational nature, we know that he was a lot in the east, the eastern ones - his routes were given to him a lot, but who is the shaganaya, maybe you can tell me, there are shaganas there and shaganas, that i am from the north, or something, well, everyone knows this, but what is behind it, indeed, sergei aleksandrovich yesenin really loved to travel, and he visited baku several times, they loved him very much there, and he collaborated with the local press, with the baku work newspaper, of course he wanted to go to iran, to persia in the first place, but they arranged for him such a unique persia in the area in the suburbs of baku, oceans, they settled him in a wonderful place, this in no way contradicted

the ryazan village, yes, but it seemed different, because you are from the north, or something, i’m ready to show you the field and the high face of the moon, so no less shagan you are my shagan, so the result was such a persian cycle of persian motifs, which were republished several times, yeah, well, that is, this is such a wonderful synthesis, from the north and south and east of the west, yes, because yesenin is a western dandy, especially in those years when he was together with sedori duncan, the strange thing is that during duncan ’s trip abroad, a long trip , he had practically nothing creative, yes, maybe a business sidori, no, not too much, well, how to put it mildly, hung over , but his is such an extraordinary scale of this nature, well, yes, it’s probably about this in general,

probably everything about everything that was woven around yesenin during this period. yeah, these were meetings in immigration with his friends, with his opponents, trips to numerous the cities of europe, from which, of course, he received such a definite impression, a trip from ocean, where he reacted extremely negatively to the fact that he saw and wrote all this. at other times, absolutely sincerely, that is, it was unproductive, that is, the west and america were less productive than the east, than the east and than its native side, well, the native country is not discussed at all, but there is no poet who did not depend there would be no such poet in the highest sense of the word from the land where he was born, but if you choose between the west and east, an interesting thought, it didn’t occur to me that yesenin, of course, is an american traveler, but

there are much fewer visible creative results than trips to the east, this is an important story, we strive in our conversations not to repeat what everyone knows, still find some new twists, well, that’s why it’s interesting to be together with those who are having a conversation in a literary podcast, let them not talk, let them read. hello, this is the podcast of schrödenger's cat, and i am its host, grigory tarasevich, editor-in-chief of the popular science magazine schrödinger's cat, and my co-host, the real cat bari. our podcast is about popular science

, from how easy it is to understand complex things to how to see complexity in very simple everyday things, and today we have a wonderful guest maria kalinina, doctor of chemical sciences, professor of russian academy of sciences, leading researcher at the frumkin institute of physical chemistry and electrochemistry , grigory, yes completely, absolutely true, and today we will talk on the one hand about very complex chemistry and about very simple things, for example, about soup, let's try to tie them together , yes, we'll try, let's start with soup, well, all of you have at least eaten soup, and sometimes cooked soup, you cook soups, i, of course, yes, but what kind of soups do you like to cook? well, i, probably like everyone else, like most housewives in our country, first of all cook borscht, chi, solyanka, well, occasionally karasolnik, well, where does borscht begin, borscht begins with broth. that's right, what is broth from the point of view of colloidal chemistry? broth

from the point, let's still think it's worth it give a definition of what coloin chemistry is? split chemistry studies surface phenomena, the behavior of dispersed systems, dispersed means crushed, you are already scared, you immediately look at the soup with some kind of horror, well, we grind it into soup, then the ingredients that we take for it, any volumetric object for which the listener is watching, he can mentally imagine that he is crushing it into some nano-sized pieces that are no longer visible to the eye, and if all the substance in a volumetric object is inside and in fact does not know what is happening outside and does not enter into chemical ... reactions with the environment, then in its crushed state almost all of the substance ends up on the surface and it is already ready to communicate with the outside world, to somehow react with it, in fact, this is approximately the same thing that any housewife does, in general, soup is the path of any person to chemistry, on the other hand, the path of chemistry to the heart of any

person, the housewife prepares a colloid-chemical system in order to extract from bulk things, from voluminous... forging, voluminous beets, a large piece of meat, to extract that very taste, beneficial nutrients due to just chopping or other techniques that the housewife uses in the kitchen, quite chemical, by the way, so if we start with broth, what is it, this a solution of protein molecules in water, as well as parts of protein molecules, but we know that meat contains collagen, i think everyone has heard this word, because this word is found in cosmetics, in the food industry everywhere, what we must achieve so that we so colloidal a solution of small protein particles in water is obtained, we must heat the meat, we must heat it slowly, to about 50 degrees, so that the collagen does not immediately curl up, collagen is such a sperule-like molecule, and if it is heated very quickly, it will immediately

shrink everything won’t go into solution, that is , wait, an important question that has been bothering me since childhood, the meat still needs to be boiled. in no case, because if you throw meat into boiling water, this is exactly what will happen, this is about the same thing that will happen with a steak, you throw it in a frying pan, that's it, collagen quickly coagulates and no longer releases nutrients out, so well, a properly cooked steak is juicy inside, the same thing will happen with kursk meat if you throw it into boiling water, then in order to still get broth, you you will have to cook it for many hours in order to overcome this error initially. absolutely, you need to put the meat in cold water and slowly heat it up, let the collagen swell, and then somewhere around 60-65°, the collagen molecules will begin to break down and release more of this into the solution

the very amino acid, glutamic acid, the famous one, which is contained in meat, to which our tongue reacts as to that very famous taste of umame, that is, this is the very fifth taste that we can feel, and the more glutamic acid there is in the broth, the it will taste better, that’s obvious, but wait, you have to bring it to a boil, right? the broth can actually be prepared without boiling, the problem is that you won’t be able to handle the vegetables later if you don’t heat the soup further, look, you said, you used the word solution, but how do i i understand that in chemistry there is the concept of a true solution, but a collided one, a broth is not a true solution, a broth is not a true solution, precisely because the particles in it... are larger than single molecules, that is, in fact, it is a particle already larger than 2- 3 standard size, well, as a rule , ordinary molecules, what does this mean in physical expression, it means, well , any listener can take it, see for himself,

try to distinguish colloidal solutions from true ones in his kitchen, or in his cosmetic closet, that’s if he will take, say, well some kind of perfume, a solution of aromatic substances in alcohol, shines 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 it into a glass, and a transparent glass filled with broth, then he will see that the spot is from a laser pointer will begin to increase at the exit, why does this happen, because the particles are large enough to scatter light, the size, well, a simple, fairly simple solution, broths are being cooked, here is my second dilemma, yeah, not everyone says experienced housewives, be sure to remove it completely all the foam, foam, as i understand it, this is also a dispersed system, yes, of course, this is also a colloidal chemical system, only this

is a solution of air, now, well, as we call it, in the solid phase, there is still a little liquid there, but these here are particles... of decomposed collagen, industrial flakes that are carried upstairs, this is what it is , since protein particles can connect with each other, forming a kind of gel, there are a sufficient number of gaps that fill with air, this is also , there are also natural surfactants substances, well, what kind of substances are these, it’s clear from the name, surface active, which means they do something on the surface, to put it in colloidal chemical language, they lower... as happens in milk or something like that. why do they have to throw away this foam? well, firstly, because, as i understand it, it’s simply tasteless, it spoils the appearance

of the broth, that is, the broth will become cloudy, all this scattering will ruin the whole picture, and it will simply be ugly, but if this does not bother you, then you can leave , here's the next one dilemma, here's what to do in borscht with beets, some say, rub and poach with butter, others say, immediately throw into boiling water, is that what you do? this means that i stew the vegetables first, then just load them into the soup, for two reasons, which means, firstly, for vegetables, in order for them to collapse, a higher temperature is required than for natural proteins, vegetables have the so -called protopectin, well, pectin, probably many people have also heard the word, it is a polysaccharide, as we say, it is used for such a binder, that’s the post, actually. marmalade is also formed, not artificial, but natural marmalade, yes, it is formed due to the fact that fruits and vegetables contain

pectin, and in order to decompose it, a slightly higher temperature is also needed, otherwise the vegetables will remain hard, in general vegetables, vegetables and meat in terms of chemistry, the processes that they undergo in the soup, they are a kind of antagonists, for example, meat, yes, in an acidic environment, if you add acid to it, it will boil faster, with vegetables it will happen exactly the opposite situation, then there is, well, we know, that’s the crunch of sauerkraut, we remember how dense it is, yes , a dense product, so crispy, in fact, due to the fact that there is a lot of acid, and we also need to remember the following that most natural dyes, and we like the borscht to be bright red. it should have a rich color, most of the natural dyes, vegetable ones, are stabilized, that is, they are stable in

an acidic environment, if the environment is alkaline, well, throw in a pinch of soda, then they either change color, or uh, well, in the best case, they generally become discolored, this is so rare, but in general they change their color, and what happens is that at elevated temperatures , natural pigments are destroyed, which is why those housewives who throw... into boiling water, and then boil it all down along with the meat , they are often surprised, they have such borscht, they have already poured a liter of vinegar into it, still the borscht is some kind of orange of an indefinite color, and not that burgundy, thick, rich, and then there are betanins, the dyes that it contains in beets, during this time we managed to completely decompose and lose their beautiful color, this is generally how many dyes are treated, maybe this will be useful to some of the listeners. this rule is almost universal, for example, there are anthocean dyes, yes, in cherries, in black currants, just imagine, they dropped

something like that on a white shirt, what should you do? many people make the standard mistake, they quickly run to the bathtub and try to wash off the stain with soap, which means it creates an alkaline environment, the stain does not disappear anywhere, it just becomes unpleasantly purple, and so remains in place, but what needs to be done is to remember that natural dyes are not stable at high temperatures. heat boiling water and pour it on this stain, it will disappear by itself, what a recipe, but let’s go back to stewing, because as i understand it, not only temperature plays a role, but the presence of oil, that is, fat, the presence of liquid, oil and fat, well, fat for us in general usually needed for caramelization, the so-called miyar reaction, which also gives everything a sweetish taste; fats also add their own taste, of course to the soup, but fats are needed. that's when it all happens

is stewed, the same surface active substances come out, some moisture remains, they envelop these droplets of fat , make them invisible to the surrounding moisture, so that they remain in the soup, they float to the top in a single layer of oil, this is what gives, of course, that very unique taste to borscht, which contains vegetable fats , and animal fats and proteins, that’s the same taste that mom has there and... and salty, all this together in one soup, i think that borscht is like this is why the soup is so popular, because of its unusual taste, that this is a combination that allows you to feel all the richness, that then we will move on to seasonings, but for now about frying, it is now considered fashionable not to reach high temperatures, it is supposedly carcinogenic, fats are converted into something harmful, however, this is true , because when frying. a certain part of the organic matter goes, well, actually into various kinds of carbon materials, this

crust that you see, especially if you squeeze it a little. these are the coals, they sometimes taste good, especially in combination with neighboring cramilized areas, unfortunately, yes, because in this way, in addition to certain aromatic carcinogenic substances, we are also different small-carbon fractions, and not all coal is equally useful, in fact, here we form a certain amount of coal, which is also superficial surrounded by active substances, it is absorbed too easily into the gastrointestinal tract, and at the same time... at the same time , it is not very well processed by our enzymatic apparatus, all this is processed, and what temperature should it be, what optimally, if you want to preserve the juiciness of the piece inside, then you need to create this crust of coagulated collagen that will not let the juice out, which means the more the better, that is, you need to place the piece so that in a few seconds you actually have

this a crust has formed, well, let's go back to the frying pan where the carrots, hands and something else lie, but i understand correctly that carrots without fat do not release their nutrients well, in some ways it’s true, with many plant substances, yes, but in this case carotene, which is also a precursor of vitamin a, is a fat-soluble compound that, without the corresponding fat matrix, it simply will not dissolve and the body will not be able to absorb it in this way, the same applies to vitamin ecopherol, and the same applies to vitamin d, that is, we have to pack these fat-rich vitamins into something, not necessarily into vegetable fats, but maybe into animal fats, after all, by the way, fish and fat are animal fat, so yes, there is a certain amount of substances that we, we

we have to take into account the fact that they do not dissolve in water, so we need fat to... just dissolve this carotene there, and the surfactants will bring this droplet to us in the soup, well, i must repent to our listeners, i i’m a lazy person, when i cook borscht, i often don’t chop the carrots, but chop them finely and throw them into the soup, counting on the fact that there is also fat there, there is still animal fat there, it comes into contact with this carrot, it will pull something useful out of it in liquid, well, it depends, so we come to the basics, cola... chemistry, what he says: the more you chop, the more chances you have for this, which means that if you grated a carrot, then the chances are good, but if you threw it there in one piece, then i’m afraid that this is a very small amount carotenodes will get in.

still, by the way, it’s worth talking about fats, which fats are best for our body, what is digestible, in general, all fats are digestible , which are animal fats and vegetable fats and so-called saturated fats and unsaturated fats, so, you know, there’s also this what a difficulty we have, which unfortunately since, well, the food industry is an industry, people make money there, many things that are postulated as healthy and harmful are often more likely marketing... drains, and not scientific at all, well, this is an indirect war on cholesterol, which in fact had no basis constitutes a solid scientific basis, because what science says is that cholesterol itself from food is not capable of causing human atherosclerosis, atherosclerosis is inflammation in the blood vessels that causes the formation

of these cholesterol plaques, this is actually the body's natural reaction is to try... these inflammations, to somehow repair these damages, so that the vessel simply does not become permeable. and so, cholesterol itself, as a natural building material of our body, contained in any of our cells, we cannot exist without it, therefore, what causes atherosclerosis is an incorrect lifestyle, it is excess, but there is a certain content of fat there , a stationary lifestyle, absence there, well, in short, that’s everything that doesn’t belong to the concept... that which can cause atherosclerosis, but cholesterol itself is not a substance, so this vendetta against animal fats was completely meaningless, in fact, to anyone except people who already had this atherosclerosis, who needed to follow a diet for medical reasons,

it didn’t help anyone and didn’t bring any particular benefit and didn’t prevent anything special , with you is the podcast: schrödinger’s cat, and i, its host, grigory tarasevich, editor-in-chief of the popular science magazine schrödinger’s cat, and my cat bari, who speaks in roles co-host, we are talking, it’s just about complex things, it’s difficult about simple ones 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, the question is, look, we cooked the soup, added seasonings, salts, spices, everything, everything is fine, we ate, and what happens to it next, why does the sub spoil , why does it become less tasty, why on the third day such a beautiful burgundy borscht turns into such a dubious brownish liquid? everything, well, almost everything is colloidal systems, in scientific terms, they

are 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, they are particles, like people, they love their own. that is, they are looking for their same protein particle and sticking to it, what do we see as a result? we see that our oil has all floated to the top of the borscht, all these dyes that we tried to stabilize have finally decomposed, because at the same time time, even in an acidic environment, the processes of destruction of living tissue , well, which was once living, continued to take place, in the end, well, soup is actually subject to... so to speak, dying just like all living things, because all living organisms, without exceptions, in fact, are also deck-chemical systems, just stone chemistry, it uses the following terms for this, soup is a free dispersed

system, all the particles float in it, they freely do what they want there, and you and i, this is connected disperse system, all the difference between us and soup, we are more connected, more organized than with yes, yes, of course, look at your borscht. understand how much you have in common, yes, absolutely true, but we all really have colloids floating in us , hemoglobin is a colloid, and our cell is also a system of colloidal objects, we are all colloidal systems, in fact, colloidal chemistry is the chemistry of life, so throughout her life she only did things that improved a person’s everyday life, in fact, it is this chemistry that is closest to ordinary to the average person than any other, you come across it in cosmetics, in the food industry, you went for washing powder, colloidal chemistry is next to you again in the construction industry in a host of others, it

really changes human habits, it changed them, none of us today, you know, he doesn’t wash his hair and doesn’t wash things , and doesn’t wash his face with the same bar of soap, although this was only 100 years ago, that is, already... there are a lot of separate products, this is for you for washing, this is for you washing dishes, that's it to you personally for you, please, that is, you come to the stores, all this variety , you owe it to them, actually colloidal chemicals , when you approach the shelves with food products, and you see, we have milk here, and for a long time shelf life, sour cream, butter, yoghurts, cakes, that’s all, that’s all the work of colloidal chemistry. emulsions, fat in water, or vice versa, water in fat, so that they can live for a long time, stake chemistry is used, emulsifiers, the same stabilizers that

are so hated, well, en masse in various anti-scientific popular sources of information, if caloric chemistry had not learned to make such systems sustainable using scientific approaches, we would not have a food industry, we would not be able to store... food for such periods, we would not be able to transport it from place to place , and in fact then the mass of people would simply remain hungry, this is part of the general way of life that we have now , which means, unfortunately, these are the prejudices that exist for this person, which means that it is assumed that, of course, all food industry, it is aimed exclusively at poisoning a person, all the people, apparently , who are employed in this industry, they are somewhere in other places eating something, other products, exclusively... from grandmothers in the village, in fact it not so, the vast majority, and, in general, all of the compounds that are used in the food industry and in cosmetics, they undergo the strictest selection,

sometimes there are incidents, sometimes when a period of time is required too, well, exceeding the accepted standards in this industry for testing, let’s say, not a year or two, well, a person should be there for 10. yes, there is some kind of component in order to understand that there may be some negative consequences from it, this happens extremely rarely, in fact overwhelming majority. substances that are used in food products are the same substances that you can find in nature, they are just obtained synthetically in a flask, but give a simple example, benzoic acid, it sounds terrible, terrible, i honestly don’t remember that, what is e-220 and well, the markings european, compound or 330, well, listen, yes, what do you think, when some grandmother, who is exclusively natural for her grandson, here

she is, she pushes him lingonberries, just a little bit of sugar, because lingonberries require , yes, or for cranberries, she rolled up a jar, gave her granddaughter on the road with her, this is probably because she wants to poison her granddaughter and get all his fortune for herself, in fact, that’s where benzoic acid is, not in any yogurt, not in any product at all shelf, you will not encounter so many benzoin acid, like in a small little jar of soaked lingonberries, there’s nothing wrong with that, that’s why it doesn’t spoil... due to the fact that it contains this benzoic acid, it has such a shelf life, in fact, this applies practically, well here are almost all the compounds that you can find in food, as for cosmetics, well, of course , chemists have a little more freedom there, but nevertheless, cosmetic products also undergo a very strict selection, many ingredients that have been anathema,

in fact... well, for example, the same parabens, in fact, they do not cause such harm in the concentrations in which they are used in cosmetics, and moreover, the original one, this one can be called it is probably a modern word high about them, it was raised, in general, due to a publication made in bad faith, these studies were never carried out, something causes, yes , cancer... diseases in the quantities that you can get in cosmetics, they were never confirmed, and at the same time a replacement, an alternative to this enslavement, which is now offered in modern cosmetics, is often worse, it leads to a reduction in the shelf life of cosmetic products, and in such a way that you do not always have time to notice it, and the product already begins to harm you, as we found out, how does it when it deteriorates, that’s all , that the well chemical is spoiled, it is not useful, but let’s return just to the observation

, look, now i understand what it means to provide protection from bacteria, heat, sterilize, rinse, kill all microorganisms , yeah, that’s understandable, but how to support the consistency that we like, so that the cucumbers do not disintegrate, so that the yogurt is elastic, so that the borscht is red, these are the same stabilizers, emulsifiers, they work there, they are powerful helpers, and any, well, as we call a food technologist, yes, food production technologist who are actually responsible for this, but how do they work, how does it work? it's a surfactant, you know, the colloidal chemist's main weapon is the surfactant. they - the surface-tactic substances themselves are different colossal diversity, that is, a huge number of very different compounds that can stabilize either... droplets

of fat in water or, conversely, droplets of water in oil, stabilize gel textures, lamellar, so-called texture, but these are those listeners who are talking about modern cosmetics they know something, they immediately caught the ear, this is a very fashionable trend in modern, that is, cosmetic chemistry, that is, these very different gels, sols, suspensions, these are all the names of colloidal chemical systems, foams, soufflés, all this is not done with the help of one... and the same substance, that is, they wash some substances in the washing machine , other substances work in the food industry, a third one works in cosmetics, sometimes these many intersect, but now , well, in general, rarely, i would she said, well, here’s borscht, what comes out is concentrated borscht, if you open it, it’s a beautiful, bright red liquid, just like it’s just been cooked, stabilized, yes, stabilized liquid, and sometimes people make, well, let’s say,

sublimates, that is, when you with help leophilic drying, the so-called, which allows you to quickly evaporate all the liquid, and from the finished soup or ready-made dish, but it turns out so dry, by the way, maybe dried fruits are sold, dried strawberries, this is the same method of drying , and then you can add liquid there and it will gradually swell, well, really, this is extreme, well, in my opinion, it quite rarely takes on its original shape. here, but there are also concentrates, when you, again asoptically, can evaporate a large amount of liquid from the borscht, just water, leaving this kind of concentrated volume, then you simply pack it in the appropriate packaging so that there are no bacteria there , then just dilute it with water, that is, it can be done this way, in fact, well, at home it’s probably hard, at home it’s difficult, but it’s easier to just prepare a slightly thicker concentrated soup, roll it into a jar,

again in the same way, send this thing for storage, which means if you add acids, you don’t have to add benzoic acid, you can pour vinegar in there too, but everyone knows that they’re sour, right? here is the same sauerkraut, and pickled vegetables in vinegar, why are they stored, the acidic environment prevents the growth of bacteria allows you to preserve the structure, this texture of vegetables, just because, as i said, acid prevents vegetables from falling apart, and if we if we freeze borscht, will we destroy the coloid system or not? partly when you defrost, because here we are, what did, what we wanted to achieve, so that our vegetable walls swelled, they gave it to us, our soup must be tasty, we now, i hope the listeners understand that if we want the vegetable itself to be tasty, yes, or a piece of meat, we must process it as quickly as possible at high temperature, then everything, yes, we will have everything left, which means, well,

not in its original form, but so relatively crispy, undercooked, let’s say, and if we want to boil try the taste of the soup itself, that is, the liquid, we have the liquid must... be tasty, we must, that means, boil everything down, and what does this mean, all the walls are swollen, the collagen is swollen, the structure of the tissue is also vegetable, a lot of liquid has swelled in it, it has boiled down, as we say, it means that if we are now let's freeze this thing, all the water will freeze, when we start defrosting, alas, this is inevitable , ice crystals, yes, well, everyone knows that ice and water expand, which means, accordingly, it pushes these walls apart, then of course, well, forcedly, there is no such thing way... to prevent this you will lose that texture the borscht that you had before freezing , let's say, that is, after it will already be like this, well, a little bit blobby, let's say, but will we only lose the vegetables, or will the meat broth be preserved? no, there’s nothing special with the meat, that is, it will be there too, but with

the meat broth as such, nothing special will happen when the togen goes bad, and we ’ve already spoiled it to make the soup, we’ve already cut it into pieces of glutamic acid, so that there is nothing left to spoil there, probably the last question is about the broth, yeah, of course, i i never do this, but theoretically it is possible to add a bouillon cube, which contains quite a lot of sodium, how harmful is this, how tasteless is it and in general, what kind of system is this? monosodium glutamate is a salt of the same glutamic acid that is contained in any animal protein , that is, accordingly, if we can eat animal protein, we believe that couso... chicken will not harm us, then in general, yes, uh, glutamate in there is no pure form either, but here there is a question that goes beyond physiology, as in fact, we already mentioned, uh, here we have

there is a zone on the tongue that feels this taste of glutamic acid, the taste of mom, the one that we associate with the taste of meat, because well, evolutionarily , it was not so easy for a person to get a piece of meat, generally speaking, for his dinner table. and he rarely had such happiness, that is, well, many scientists and nutritionists suggest this , that there is a definite connection between the psychological perception of taste, the formation of eating habits, eating behavior and how much glutamate we contain in food when we are still later than us god forbid in combination with sugar, and some people are even more sugary to sacrilege, but when , well, a simple example, this is fast food, burgers, yes, sweet rolls, because sweet bread is used there, in combination with a large amount of glutamate it forms in a person and

food addiction is not because there