name
Sedoj Jury Nikolaevich
Scholastic degree
•
Academic rank
—
Honorary rank
—
Organization, job position
• Kuban State Technological University
кафедра безопасности жизнедеятельности
доцент кафедры
Research interests
вопросы экологии при переработке и утилизации отходов, защита окружающей среды, вопросы истории
Web site url
—
—
Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 2
Сформировать список работ, опубликованных в Научном журнале КубГАУ
-
PRODUCTION ECOLOGICAL CONTROL OF IMPURITY GROUNDWATER IN WELLS OIL REFINERY TUAPSE
Description
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
-
CHRONOLOGICAL STUDY OF CONFIGURATION OF A WATER – BOILED PROTEIN SYSTEM WHEN DRYING
Description
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
pdf 491.331kb
doc 491.331kb