List of publications on a keyword: «chemistry»

This article describes possibilities of CIS, difficulties in system installation, main installation steps, rialto of CIS, features of using these systems in chemistry industry.

The article provides the analysis of used conservation agents in the wine industry and the research about their impact on human's health. Sulfur dioxide and potassium sorbate are often used in the food industry and winery. This research shows which dose is potentially a threat to human's health. According to the norms of the Customs Union – the permissible dose of sulfites in wine is 300 mg/l. In this amount for healthy people, the E220 additive does not pose a threat. According to the research, the safest wines, with the minimum amount of conservation agents are "organic" wines, the content of sulfur dioxide in them is from 10 mg/l to 120 mg/l.

Article is devoted to research of the great Russian biophysicist A. L. Chizhevsky. Based on the analysis identified the key steps of the invention device, methods of physical effects on living organisms and the experiments that prove the effectiveness of the device; aeroionotherapy selection as an effective method of prevention and treatment of human diseases identify the scientist's contribution to modern science.

This article analyzes the spread of goiter in the dog population of the Astrakhan region. The authors give the main clinical signs of the disease and the method of hypothyroidism correction.

The article is devoted to the development of the chemical elective study runtime program studying agrochemical properties of soil for the further implementation on the basis of the rural school.

This article describes the benefits of using the effect of ultrasonic treatment on the nutritional environment in comparison with other types of commonly used processing methods – cutting, heat treatment, mixing. Particular attention is paid to the use sonochemical effects when emulsified liquid food media. The concrete examples and shows promising use of this type of actions to ensure the stability of food emulsions.

Авторы отмечают, что в настоящее время удобным способом доступа к информации во многих сферах современной жизни является сканирование QR-кода. Однако в образовании возможности технологии QR-кодирования информации практически не применяются. С помощью QR-кодов учитель химии может разрабатывать дидактические материалы (информационные тексты, задания, инструктивные карточки и т. п.) и организовывать на их основе неформальное обучение с использованием мобильных устройств, что является хорошей мотивацией для школьников

Natural and synthetic pigments have both advantages and disadvantages. It is usually easier and cheaper to isolate the pigment from plants than to synthesize. At the same time, synthetic dyes are more resistant to various environmental factors, which allows to use them widely. The paper examines the influence of high temperature and pH on colour and stability of anthocyanins and phthalocyanine, as well as the benefits of their use.