The process of quenching a flame of liquid hydrocarbons by suspensions of water with carbon nanostructures is studied. It is shown that the dispersion of carbon nanostructures in water intensifies heat transfer in liquids, which leads to their more rapid heating to boiling temperature under conditions of thermal exposure to a flame. During the experiment, it was found that the quenching time of liquid hydrocarbons by nanosuspensions is on average 3.5–5.0 times less than the time of quenching of a liquid with finely divided water.
The inability of vehicles in some cases to deliver lifeguards and equipment to hard-to-reach places has contributed to the development of the idea of using horses in such situations. It would not be difficult for horses to overcome places considered difficult to access, and this work would be done in a much shorter time. In this case, divers would not have to engage in heavy physical labor to carry weights. The developed methods of horse training and rescue training were tested, which confirmed the research of specialists.
The import substitution program contributed to intensive growth of domestic viticulture and winemaking. In the southern regions of Russia, more than 250 thousand tons of grapes are processed into juice and wine every year. More than 50 thousand tons of grape pomace can be used for producing more than 1 thousand tons of grape oil and tens of tons of protein filler, dietary fiber, pectin and organic acids. However, secondary raw materials are usually not immediately sent for processing. Therefore, grape by-product safety issues are relevant. The article suggests methods for processing byproducts of grape varieties grown in the Chechen Republic. It describes a method of gentle drying of grape pomace which preserves maximum valuable components. Technological parameters for extracting valuable components from dry grape seeds and skins using liquid carbon dioxide are suggested. Information for identifying the chemical composition of carbohydrate-protein-lipid meal from grape seeds and recommendations on its use as a food fortifier are given. Technological methods for producing natural food supplements from secondary products of viticulture and winemaking involve using a new class of supplements-CO2-extracts and CO2-meal from seeds and skin of the grape variety grown in Naursky district of the Chechen Republic. Owing to developed comprehensive preventive measures, strict production control of all production stages can be carried out and measures aiming to ensure safety of fortified products and prevent food diseases can be taken. The study confirmed food and ecological safety of products which contribute to human health.
The paper describes the environmental problems arising during restoration works in construction. The paper concludes and proves that problem of dust pollution of the environment, as well as the effects of dust emissions on workers during restoration works related to dismantling of destroyed and damaged buildings is relevant.
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