Sorbents, proposed by the world industry to solve environmental problems, are not efficient enough for many technological parameters (selectivity, stability, etc.). It is necessary to search for mechanisms of increasing productivity of the sorption products. A new trend in the algorithm of modeling mineral-based materials is the isolation of strains and the development of new compounds that can improve their physical and chemical parameters. The objects of the research were Ionsorb™ glauconite and immobilized strains of Pseudomonas yamanorum VKM B-3033D bacteria. We constructed a biosorbent and evaluated its sorption and destructive properties. The efficiency of purification from oil products with the help of the developed biosorbent in water reached 19 % within 7 days, in ground 30 % within 90 days.Keywords Ñîðáåíòû, ïðåäëàãàåìûå ìèðîâîé èíäóñòðèåé äëÿ ðåøåíèÿ ýêîëîãè÷åñêèõ ïðîáëåì, íåäîñòàòî÷íî ýôôåêòèâíû ïî ìíîãèì òåõíîëîãè÷åñêèì ïàðàìåòðàì (èçáèðàòåëüíîñòü, óñòîé÷èâîñòü è äð.). Íåîáõîäèì àêòèâíûé ïîèñê ìåõàíèçìîâ ïîâûøåíèÿ ïðîèçâîäèòåëüíîñòè ñîðáöèîííûõ ïðîäóêòîâ. Íîâûì òðåíäîì â àëãîðèòìå ìîäåëèðîâàíèÿ ìàòåðèàëîâ íà ìèíåðàëüíîé îñíîâå ÿâëÿåòñÿ âûäåëåíèå øòàììîâ è ðàçðàáîòêà íîâûõ ïðåïàðàòîâ, ñïîñîáíûõ óëó÷øèòü èõ ôèçèêî-õèìè÷åñêèå ïîêàçàòåëè. Îáúåêòàìè èññëåäîâàíèÿ ïîñëóaeèëè ãëàóêîíèò Ionsorb™ è èììîáèëèçîâàííûå íà íåì øòàììû áàêòåðèé Pseudomonas yamanorum VKM Â-3033D. Ñîäåðaeàíèå îñòàòî÷íûõ íåôòåïðîäóêòîâ â ïðîáàõ îïðåäåëÿëè ìåòî-äîì ôëóîðèìåòðèè íà àíàëèçàòîðå aeèäêîñòè «Ôëþîðàò-02» â ñîîòâåòñòâèè ñ ÏÍÄ Ô 16.1.21-98.  õîäå ðàáîòû áûë ñêîí-ñòðóèðîâàí áèîñîðáåíò è äàíà îöåíêà åãî ñîðáöèîííûõ è äåñòðóêòèâíûõ ñâîéñòâ. Ýôôåêòèâíîñòü î÷èñòêè îò íåôòåïðî-äóêòîâ ñ ïîìîùüþ ðàçðàáîòàííîãî áèîñîðáåíòà â âîäå ñîñòàâèëà äî 19 % çà 7 ñóòîê, â ãðóíòå -äî 30 % çà 90 ñóòîê.Êëþ÷åâûå ñëîâà : ãëàóêîíèò, áèîñîðáåíò, ñîðáöèÿ, äåñòðóêöèÿ, íåôòåçàãðÿçíåííàÿ âîäà, íåôòåçàãðÿçíåííûé ãðóíò, øòàìì áàêòåðèé.
From the organic milk components the proteins influence mostly the surface tension (σ) and the dynamic viscosity (h). The physical properties of milk are influenced by the dispersion degree of the components. Casein (diameter 0.1-0.005 µ) and albumin (diameter 0.015-0.005 µ) form colloid dispersions. Lactose (diameter 0.00067 µ) is molecular dispersed. Therefore is the viscosity and surface tension influenced by protein and not by lactose. Milk samples from 16 dairy cows, with ages between 3-10 years, in different physiological states were analysed. The experiment was repeated at an interval of two weeks, four times. For the measuring of s the dynamic stalagmometric method was used (stalagmometer Traube). The dynamic viscosity was determined with the Ostwald viscometer [1]. A positive correlation between the protein content and the two biophysical parameters was observed.
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