will be problems, let him join in, and the two of us made it, this is such a beauty we get, look.” paleshukihe belarus 24 tv channel . this place is a kind of reporting point ivievskaya land. fourteen boulders depict the most important events that happened to the city throughout its existence. wheel of history. the open-air exhibition appeared in 2013. it helps to find out when the first temple was built in ivye. the tatars settled and all the jews were exterminated. there are also direction signs with the names of sister cities, and ivya has seven of them. we continue to get acquainted with the main milestones in the history of the former town. we are on our way to the only one on the territory belarus museum of national cultures. by historical standards, it is very young, but its collection will be the envy of many museums in the country. unexpectedly, at the entrance we are greeted by plaster sculptures of famous personalities; they say they were gradually transported here from local collective farms. this empty place is now a favorite place for photo shoots among tourists, i will not be

paleshuki, watch on belarus 24 tv channel. red fish products, preserves and herring, surimi products, crab sticks. for the production of these products, we purchase raw materials from leading, probably the most trusted suppliers in norway, scotland, turkey, chile, red fish comes to us in refrigerated transport, we monitor and record the device for the entire route, and we control the temperature at the time of opening, at the time of unloading, and we need to ensure that in every car that brings us fish, about 17 tons of chilled salmon fish come to us at one time, we literally have an hour and a half to 2 hours to unload the raw materials, during which time it quickly moves into a chamber with established storage modes, this is about 0.1°, which allows you to keep this fish fresh during the shelf life, the shelf life of chilled fish is very short, about two weeks, there is a plus or minus in some manufacturers, so our task is to take the fish to work, transform it into a finished product in the first 9- 10 days preserving - as

paleshuki, watch on the belarus 24 tv channel . science is done at the laboratory table, i am the headt of biochemistry and biotechnology plants, the central botanical garden, having worked in science, well, most of my life, so i went through all the stages, was a graduate student, junior researcher, senior researcher, scientific secretary, deputy director for scientific work, director of the institution, all these stages , which means i passed, so of course i am sure and know that the laboratory, this is the main thing, as part of the department of biochemistry and biotnology, two laboratories, a thematic group, activities, this is the creation of biotnological collections, this is an invitro collection of plants. good afternoon, hello, hello, lena, i came to see what your experiment plan is today and what you are going to do with these plants, two words, what is yours, this is today and the work schedule, this is our salvian attons, and we we are studying the influence of heavy metals, in particular cuprum, on the accumulation of viscous minor salinity. we are taking various concentr