Name
Sedoj Jury Nikolaevich
Scholastic degree
•
Academic rank
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Honorary rank
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Organization, job position
Kuban State Technological University
Web site url
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Articles count: 2
The article presents results of research on drying a
slurry consisting of distilled water and finely chopped
cooked chicken protein of table eggs. The suspension
is placed in a Memmert oven, which has temperature
of 60 °C. In the process of removing moisture when
drying the slurry of water - boiled protein we
examined kinetics of its drying and performed
chronological photographing of conformation of the
system of water - boiled protein. The final weight of
the protein remaining after evaporation, was 0.06 g
corresponding to 26% by weight of cooked protein
source in an amount of 0.23 g. The analysis of the
system appearance including the evaporation of the
water showed that the protein was originally white,
and this color does not undergo any changes until 35
minutes of drying, i.e. when the main base is water.
Upon further drying of the suspension, starting with 40
minutes, boiled protein literally "melts" in the
surrounding water residues; and as it is disappearing,
becoming more and more transparent. Meanwhile, the
forms of the protein are becoming round and
transforming into the form of liquid crystals. The final
phase of the protein is a solid transparent film
Production ecological control is an integral part of the
national environmental monitoring system. The article
describes the results of production ecological control of
impurity of groundwater drawn from wells in the
territory of the Tuapse refinery and presents a situational
plan of wells layout in the Tuapse refinery. Analysis of
groundwater was represented from 2012 to 2016 with
their content (mg/l) of oil, phenols, plumbum, chloride,
and anionic surfactants. We have revealed the excess of
oil products and phenols and developed measures to
reduce concentrations of these substances in the
groundwater refinery in Tuapse