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фонд траектория

траектория

афш

астрофизическая школа

верходанов

астрофизика

астрономия

физика

космология

лекция

науч поп

научно-популярная лекция

вселенная

попов сергей

наука

знания

галактика

обсерватория

звёзды

бирюков

бирюков антон

гаиш мгу

засов

сурдин

решение задач

ИЯИ РАН

турку

туорла

рубаков

поутанен

варламов

варламов андрей

varlamov

сверхпроводимость

Исследование гастрономической вселенной

00:00:01

[music]

00:00:07

[music]

00:00:15

well, it’s like there’s a program for my

00:00:19

hobby, that is, here are 10 points, but I’ve

00:00:23

already explained 6 of them physically, well, in

00:00:26

my different books or in the same ones,

00:00:28

but in different publications, I’m gradually implementing

00:00:31

this program, maybe maybe this book

00:00:34

will appear in Russian, it already

00:00:37

exists, I can send you a pdf, I

00:00:40

don’t know how it’s sold where because the

00:00:42

publishing house is small and I’ll leave it

00:00:44

maybe a pdf file of the latest edition in both

00:00:48

Russian and English and therefore anyone who

00:00:50

wants can download it, I just want

00:00:53

start with the basic formula of ha countries

00:00:57

gastronomie

00:00:58

what do you think it means to cook meat

00:01:02

what is the difference between raw meat and boiled

00:01:09

protein structure this is the state I would

00:01:12

say protein well you know more than

00:01:21

me much I understand everything in the language

00:01:23

of models and it seems to me

00:01:26

that this is the truth it’s written, look

00:01:29

here, it’s like the protein in raw meat

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or in an egg, so to speak, that is, and that is,

00:01:36

from the point of view of physics, such knots,

00:01:39

long molecules are narrowed, as

00:01:43

the temperature rises they straighten out,

00:01:45

and at a certain temperature of the frame

00:01:48

is called the denaturation temperature, they

00:01:50

form a mat at the same not all

00:01:52

transformations if you heat them further, that is,

00:01:55

what boiled can with before boiled

00:01:57

meat differs from fried meat or from

00:02:02

baked meat, the most important reaction

00:02:05

is the Maillard reaction, the

00:02:06

Maillard reaction is that

00:02:09

in these mats the connections inside

00:02:12

and across the mat are different and occur

00:02:15

caramelization of proteins, that is,

00:02:17

sugar appears first of all in

00:02:20

these connections between the rugs, okay,

00:02:23

for now, let’s now make a model,

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if I put away

00:02:31

free energy or state energies here,

00:02:34

and then we’ll tell the time, what do I need to

00:02:41

do in order to transform such nodes

00:02:44

into the mat, that is, from the

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natural state to go into

00:02:49

the denatured state, to cross this

00:02:51

barrier, well, if I raise

00:02:54

the temperature, the energy of the systems will increase and

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go on its own, so the task of

00:03:03

natural jam meat

00:03:05

if I take I can imagine who is cutting off the

00:03:08

ball us 0 well, let's say there are 10 centimeters

00:03:12

diomede or 15 cm

00:03:13

and throw boiling water, the question is how

00:03:20

long should I cook this meat so as

00:03:23

not to poke it with a fork and so on so

00:03:24

that the meat turns out boiled, well, the answer

00:03:29

is it beef and the

00:03:32

denaturation temperature is 74 degrees, it would be good for me to have

00:03:35

these 100 degrees I take the

00:03:37

meat from the refrigerator 4 degrees means I

00:03:40

have to

00:03:46

bring the center in the center of the ball from a surface of 100 degrees to at least 74

00:03:50

correctly, that is, I have to let the

00:03:52

heat flow pass through

00:03:55

my entire sample,

00:03:56

how to solve this, well, the mathematicians who are

00:04:00

present here,

00:04:01

they don’t doubt for a minute

00:04:03

how- then decide to write the equation

00:04:05

of thermal conductivity, set the initial

00:04:08

conditions that inside the ball the temperature is 4

00:04:13

degrees, the outside is 100 degrees, wrote

00:04:19

the temperature as a function of the distance from the

00:04:22

center and time, introduced such a function of

00:04:26

two variables,

00:04:27

expanded them into eigenfunctions of the problem,

00:04:29

substituted the initial conditions and everything is

00:04:31

fine,

00:04:32

you can say exactly when it will become 74

00:04:34

degrees will give Kazbek stream is right, but

00:04:38

for this you need to know the equations

00:04:40

of mathematical physics, you need to live until the

00:04:42

third year of institute and know your

00:04:44

own functions, the level of

00:04:46

thermal conductivity, and so on, but you can

00:04:48

make it simpler Daud Kazbek hour I will ask you

00:04:51

to turn away,

00:04:52

which means I will reduce the temperature along

00:04:56

the way will give us an equation I

00:05:02

propose that it was simpler to say that

00:05:04

74 and 100 are close because I’m not a

00:05:07

mathematician, excuse me, I’m a physicist of the people in

00:05:10

order of magnitude, so I

00:05:13

say let’s do this instead of

00:05:14

solving this wonderful equation,

00:05:17

I’ll analyze its dimension, this

00:05:20

dimension on the right is, on the left there is a

00:05:24

temperature of 9 on time and here there will be a

00:05:26

dimension of thermal conductivity and if you

00:05:31

count r squared and cancel and there

00:05:33

are 2 more r squared there will be temperature

00:05:35

per square of length, well, we

00:05:39

will throw out the temperatures until Daud Kazbekovich listens to us, this

00:05:45

is called dimensional analysis, I could

00:05:47

of course write all this for you more beautifully

00:05:49

and I would say exactly what it may

00:05:51

depend on write r to the alpha power, well,

00:05:55

you know how to solve problems using the dimensional method,

00:05:57

but you don’t know, but this is the main method

00:06:01

when you don’t know anything about you need to

00:06:03

get an A in the exam, you must not

00:06:06

give up on the task of the brethren to solve

00:06:08

copper dimensions, that’s good Well, from

00:06:12

this relationship it is clear that if I

00:06:14

increase

00:06:15

my ball its radius by half, then the time

00:06:20

will increase 4 so I assume that the

00:06:24

cooking time is a certain coefficient

00:06:27

a which depends on the heat conductive

00:06:29

properties diameter squared plus b

00:06:31

and what is b a b i I didn’t learn the time

00:06:37

for all these molecules to be woven into a rug,

00:06:41

but it’s true that there is some time

00:06:44

associated with chemistry,

00:06:45

well, let’s write the fights, I don’t know how long

00:06:48

until we write, let’s move on, you see,

00:06:53

Dr. Charles Williams, he was much

00:06:56

more careful than me and went the way of a

00:06:59

real mathematician

00:07:00

he simply solved the problem for an ellipsoid

00:07:02

for an egg and found

00:07:04

that the cooking time for an egg, well, there are all sorts of

00:07:08

logarithms, but the important thing is that the mass of the egg depends on

00:07:10

how mass is to the power of 2 3,

00:07:13

just tell me if my formula corresponds to

00:07:16

Williams or not, I said the diameter

00:07:20

squared, but it is the mass to the power two thirds are the same thing,

00:07:24

everyone understands that they are the same thing, but of

00:07:28

course the mass and their cube are two thirds of the

00:07:30

r-square of us, the formula of the 1st floor with an

00:07:33

accuracy of 0 451 which I’m not

00:07:35

interested in but let’s move on, I

00:07:39

came to my friend is good and to vodka,

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but he had a Christmas goose and we

00:07:44

decided how to fry it, we didn’t know exactly, we

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went on the Internet and found a table for

00:07:51

turkey, this is the mass of turkey in

00:07:54

pounds 68 12 24 pounds that’s almost 11

00:07:59

kilograms and

00:08:01

times three three and a half 735 then there is,

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look, the masses differ by four times

00:08:07

and the time is not 2 not one and a half

00:08:09

735 versus three what should be done and I

00:08:15

have an idea that the cooking time should be

00:08:18

proportional to the mass to the power of two

00:08:21

thirds agree the diameter squared

00:08:23

so I will do as

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the experimenters do, they always want see

00:08:28

straight lines and to get it, look, y

00:08:32

has a mass to the power of two-thirds,

00:08:34

so I’ll look at the cube and there will be a

00:08:37

square left, I’ll say let’s put aside the cubes here and the

00:08:41

squares here, well, or there’s a mass of two-

00:08:45

thirds anyway and you see what I have

00:08:47

from this table nonlinear, it

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turns out to be a wonderful straight line,

00:08:52

so I guessed correctly about 2 two-

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thirds, and now it means that next we will get

00:09:00

a post, let’s still have time, I’ll

00:09:02

tell you about my Chinese experience,

00:09:04

look, you and I learned how to solve

00:09:07

this equation while the mathematicians weren’t

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listening to us learned how to solve this

00:09:12

equation, but let's assume that

00:09:14

we actually know its solutions,

00:09:16

then look, if I know the temperature at

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any given moment on the surface, then I

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know what heat flow will enter the

00:09:28

dumplings, here I am in a Chinese

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restaurant and I have a choice between

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dumplings three varieties,

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you can have boiled dumplings, which you and I

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are used to, you can vario, there are pol dumplings that

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you made a long time ago, steamed like this, or you can have fried

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dumplings, well, let’s

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leave the fried ones for now and let’s talk about

00:09:49

boiled and steamed, this is an interesting

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physical task,

00:09:53

so I did this happens when I

00:09:56

throw dumplings, or the same ball of meat,

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into the water, everything is clear there, even if I took the

00:10:02

dumplings from the refrigerator, they weigh 50 grams

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and I have a 5-liter pan, so

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it’s on the fire, so I

00:10:11

’ll recover in a few seconds, that is, I have

00:10:13

unlimited conditions for the surface

00:10:14

will become 100 degrees and these 100 degrees

00:10:19

will be trampled inward and a flow will flow in. At the same time, we

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understand that water has such a

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high heat capacity

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that it is not difficult to ensure this flow

00:10:30

correctly,

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however, the problem is not to

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provide the heat that is drawn, but

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that the thermal conductivity is low, so it is

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slow in fact, they brought you out, you

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saw that they bake this turkey for hours,

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you know, that is, just to get it across, but

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you know that the dumplings are cooked there for two or three

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minutes after floating,

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that is, this is the time it takes for the

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heat wave to pass and reach the center, but what

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worries me is, what if I’m making a

00:11:05

steamed dumpling,

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because the dumpling doesn’t know, I put it in

00:11:13

water or in steam, he knows that the temperature is

00:11:17

100 degrees on the surface correctly

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aur from the refrigerator and he says you

00:11:21

provide me, please, you calculated the temperature, you calculated the

00:11:23

flow,

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please provide me such a minus as an accident Dr. here

00:11:30

you will provide me with a flow of this many

00:11:32

joules per square centimeter in one

00:11:35

second you give it to me because I want to

00:11:37

eat it’s cold inside I need

00:11:40

to provide a flow with hot water there were no

00:11:42

problems and I’m asking what is the mechanism

00:11:45

in this steamer

00:11:47

like you think how the heat is transferred to the

00:11:52

heat is transferred from where the dumpling

00:11:54

gets it, well tell me which one is not from below

00:11:58

nothing happens from below there is nothing from

00:12:03

all sides but but but how to explain to them

00:12:06

I didn’t suffer for two hours but my husband 3 still understood

00:12:10

what was happening well of course it seems

00:12:13

right but and please tell me, you

00:12:16

were looking for condensate correctly, that is, we

00:12:18

have a pair of it, we sparely paid for

00:12:20

it correctly, the latent heat

00:12:22

of evaporation

00:12:23

and then the cold dumpling

00:12:25

molecules naturally sit on it, but they

00:12:28

sit arbitrarily or are somehow

00:12:30

regulated, everything

00:12:31

is regulated because it should sit here

00:12:35

so much as if they were boiling in water,

00:12:39

I said that there are 100 degrees on

00:12:41

the surface and inside, that is, everything is a

00:12:43

dumpling from the point of view of mathematics, he doesn’t

00:12:45

care, you provide him with 100 degrees

00:12:47

on the surface correctly, once you have provided

00:12:49

that flow, ensure that is, ahhh what kind of

00:12:55

flow am I providing as you correctly

00:12:56

said, the molecules of steam are condensed

00:13:00

correctly water and I can easily calculate for you 1

00:13:05

gives 526 calories correctly per gram but

00:13:09

count it per one molecule and if I

00:13:12

know what flow

00:13:13

I will divide this flow by 526 there per gram

00:13:19

and you will find out how many molecules

00:13:20

should sit in this I will find out I

00:13:23

know how to solve the equation, and how do molecules know

00:13:24

where does steam know

00:13:27

how many molecules should sit on one

00:13:29

square centimeter in one second,

00:13:33

this is the main task, we know that this is

00:13:36

happening, why is there an idea, that I didn’t understand,

00:13:42

steam

00:13:45

didn’t understand, look what’s happening,

00:13:50

let’s imagine, and by contrast,

00:13:52

let’s imagine imagine that

00:13:56

on this square centimeter,

00:13:57

in order for it to be good, a

00:14:00

thousand pieces of delta n large molecules should sit down, and these

00:14:03

thousands of pieces they scan will give off energy

00:14:06

back and heat up and give an unnecessary

00:14:09

flow, and let’s imagine that a

00:14:11

thousand one hundred pieces will sit down, then

00:14:15

they correspond to a thousand wolves here is the flow of

00:14:20

energy in a thousand molecules of these that

00:14:23

wrote about the latent energy about the formations,

00:14:27

it corresponds to the fact that the dumpling

00:14:29

can take it, and a hundred molecules have

00:14:32

already sat down, they have released energy and inside

00:14:35

the probation this energy cannot, what

00:14:36

is happening this energy locally

00:14:41

overheats the surface,

00:14:42

that is, right here, right here this diagram is a

00:14:47

phase diagram

00:14:48

this is 100 degrees here is boiling water

00:14:51

here is boiling water and here is

00:14:54

equilibrium saturated steam from the fact that

00:14:58

I have here I overheated the system

00:15:03

will rise to say 105 degrees

00:15:05

you understand locally but at the moment when

00:15:09

it overheated for 105 degrees the

00:15:14

saturated pressure should be greater

00:15:16

one atmosphere and the pressure then remains

00:15:18

one atmosphere,

00:15:19

respectively, the steam above this superheated

00:15:23

centimeter ceases to be saturated and

00:15:25

in the next second it’s not like 1100

00:15:28

will not sit down asya 900 in what to sit down there it’s

00:15:33

hot and the system

00:15:36

says about a change then give me energy

00:15:38

so it will start eating energy at the

00:15:42

surface is overheated and the system will go

00:15:44

back, this system with no griffin running with

00:15:49

negative feedback, the

00:15:52

same thing will happen if they don’t give you if

00:15:55

it sits down 900 villages 900 dumplings says

00:15:58

let’s not mine the temperature drops and the steam

00:16:02

turns out to be unsaturated, supersaturated and

00:16:05

then it sits down 1100 you understand, that is, here in

00:16:09

such a simple tray, what

00:16:12

interesting physics it seems to me,

00:16:14

let's now I have applied the same

00:16:17

ideas but for cooking pasta I will talk

00:16:20

about a cylindrical mouth that is, and

00:16:21

spaghetti about macaroni but and bucatini and so

00:16:25

on, that's what it means to cook a shepherd, that's

00:16:30

if I take dry pasta and I’ll eat it,

00:16:32

we put it in water and I’ll eat fasting, it won’t work out

00:16:35

correctly if I put

00:16:37

dry pasta in the oven, heat it up and it’s

00:16:41

200 degrees or it’ll be oh, you

00:16:45

can’t eat everything, really, that means you need to bring it into the

00:16:48

water to the center and heat, that is, me if

00:16:52

Previously, about cooking meat, I

00:16:55

only needed to supply heat, but now both

00:16:58

heat and water, fortunately, both processes

00:17:02

are described by the same equations,

00:17:05

namely the equation of thermal conductivity,

00:17:08

you know about the diffusion equation, it is very

00:17:13

similar, only instead of temperature, the

00:17:14

concentration of water appears from this is the

00:17:18

diffusion coefficient, the same

00:17:20

equations are the same solutions,

00:17:23

therefore the time for cooking spaghetti, I

00:17:26

suspect there will be some kind of coefficient a

00:17:29

square of the diameter plus b,

00:17:32

and before I depended on the heat

00:17:36

conductive properties, but now I don’t know,

00:17:37

maybe from diffusion properties, that is,

00:17:39

some kind of mishmash, we’re not interested, I

00:17:42

won’t figure out who was there before the water

00:17:44

the heat will most likely arrive

00:17:46

at the same time and the castle will come to the conclusion

00:17:49

that the cooking time should be adequate

00:17:53

teeth where a and b are two coefficients and this is a

00:17:56

material parameter a.b.

00:17:58

this is a parameter that is determined by

00:18:00

the nationality of the eater,

00:18:02

namely for an Italian b should be

00:18:04

negative because in my model

00:18:07

what I say I say I want to bring water

00:18:09

to the center and I want to give warmth

00:18:11

intro spent everything should be well

00:18:12

cooked and Italians eat pasta al

00:18:15

dente that is, it should

00:18:17

it stays solid inside, so in my model

00:18:20

it’s very simplified, I just don’t have to

00:18:22

go all the way, I have to bring water and heat

00:18:25

to but not to the very center, it’s

00:18:27

very good, we went to the store, we went to the

00:18:30

store and bought all the gorilla that

00:18:33

was there, but I didn’t drive it away.

00:18:35

I’m not advocating, I just really

00:18:37

bought barbell, so I bought it, I saved it, not

00:18:41

number one, it’s thin thin hair,

00:18:43

angels are called children’s spa, not number three,

00:18:46

spaghetti, number 5, vermicelli, number seven,

00:18:48

vermicelli, number eight, bucatini

00:18:50

food laboratory, my friend Giuseppe

00:18:54

had countries with whom I wrote this work

00:18:55

and

00:18:57

I take a caliper and measure the diameters,

00:19:00

measured them in sit for seriously, I’ll tell you

00:19:02

how it was, there are some,

00:19:03

and here there is an internal diameter of bucatini with a

00:19:06

hole of a bubka, this hole of bucatin, and for some reason,

00:19:09

270 has a diameter and inside there is a hole the size of a

00:19:12

millimeter, then I look at what is written on the

00:19:15

pack, it’s always difficult to find because

00:19:18

Italians never read, they

00:19:21

try their best for three minutes, they recommend no dust

00:19:24

581 out of 13 8 minutes, well, let’s now

00:19:28

try to get these results from my theory,

00:19:33

but I have two parameters and b are not

00:19:35

known, but I was taught at school that when

00:19:38

you process data here you

00:19:40

process the data yourself, you never need to

00:19:42

take the extreme ones correctly, so I took

00:19:44

cappellini as reference points,

00:19:46

oh, sorry, spaghetti is not number 3 and

00:19:51

vermicelli number eight, that is, I solved

00:19:55

this equation relative to that y I know

00:19:58

13 minutes or 5 minutes before I measured it, I solve

00:20:04

a and b and it turned out to be 38 minutes and per

00:20:07

square millimeter

00:20:08

a b minus 3 minutes as you promised it

00:20:11

for the Italians,

00:20:12

that is, they really need to sleep, don’t

00:20:14

cook it very well, and what I

00:20:18

can do, look how great

00:20:19

it turns out,

00:20:21

well done, now we

00:20:25

’ll get to it, this is very Natasha shut up,

00:20:28

shut up, it’s true, it’s the most important

00:20:32

secret, we’ll get to that now, so

00:20:34

you see, I’ve accumulated not really

00:20:36

a problem instead of three minutes 2,

00:20:38

well, we won’t talk about 5 and I took it

00:20:41

as a reference point, but then look

00:20:43

if all my tasks are so good

00:20:45

according to the experiment 8 and 2 instead of

00:20:48

8 minutes is wonderful

00:20:49

10 and 7 instead of 11 minutes is wonderful

00:20:53

13 we won’t, but a complete fiasco with bucatini

00:20:57

25th place 8 that is, they will just fall apart

00:21:00

into mush if you believe me, okay, let’s correct

00:21:03

the theory, don’t think about it, in fact,

00:21:05

the theorist works like that, that is I have a

00:21:07

theory that they work in a certain range,

00:21:09

let's study why it doesn't work,

00:21:12

for example, bucatini, I assumed that

00:21:15

the heat from the outside I need to drag it to

00:21:17

to the very center of a thick one from a

00:21:20

bag, but there is a hole in it,

00:21:24

hot water will go in to heat it already no,

00:21:27

please tell me this water

00:21:30

has entered a long channel further, will it

00:21:33

provide me with a flow or not, that is,

00:21:35

do not count only the flow from the outside or

00:21:37

from the inside, also what do you think, but I

00:21:42

still don’t understand, well, what degrees it

00:21:46

will be, it entered 100 degrees but whether

00:21:48

it's to heat or it won't heat, it

00:21:52

won't be a heat if it's

00:21:55

good if I put it if I put

00:21:59

a pan here I have a pan with 100

00:22:02

degrees it cooks or doesn't cook I

00:22:06

need a flow of heat all Rome understand and

00:22:09

you when you entered this narrow channel the water is

00:22:12

from 100 degrees but there will be no heat from the flow

00:22:14

only from the outside because it can be

00:22:16

delivered well 100 degrees ate

00:22:18

it cold spaghetti ate it and then

00:22:23

the water will drop correctly to also

00:22:24

speak because that is, further its

00:22:26

temperature will drop simply because

00:22:28

you are not yes you will not provide a heat flow into a

00:22:30

narrow long one millimeter with a diameter of 23

00:22:32

centimeters so in reality I

00:22:36

take that in my model I simply

00:22:38

get rid of the heating of the center I take my

00:22:41

formula that is but not yes d -2

00:22:45

internal in the square

00:22:46

I substitute I get 8 and 2 minutes

00:22:50

in triumph theory over practice, well,

00:22:54

how to be, they have accumulated it here Natasha has

00:22:57

already guessed everything, you look at me b is

00:23:03

negative, therefore the equation a d

00:23:06

square plus b has a

00:23:11

real solution which will be up to the

00:23:14

critical one will

00:23:15

be the root of b at 085 millimeters that

00:23:18

is, if you saw they didn’t release

00:23:20

not 1 and 2 10 not 1 and 15 but 085 then according to

00:23:24

my model you can eat them just like that without

00:23:26

cooking it’s a lie and I got it because

00:23:31

I’m near the edge of applying my

00:23:33

theory because 115 differs from 085

00:23:36

a little so my formula

00:23:38

starts to lie to me I didn’t take into account the subtleties,

00:23:41

everyone figured it out, well, I use spaghetti

00:23:46

when there was no quick shooting;

00:23:48

spaghetti was used to study

00:23:49

how knots are torn, but I’ll stop there,

00:23:52

[ __ ] even films, I have such an

00:23:54

interesting thing, I learned it

00:23:57

from Alyosha Khokhlovo, who now has a matching

00:24:04

projector omgau, probably or

00:24:08

vice-president of the academy, well, he’s someone, he’s

00:24:10

both, and so he once

00:24:13

worked on the

00:24:15

theory of polymers, and in the theory of

00:24:18

polymers there are still mysteries,

00:24:21

his co-author Shurak Rosberg taught me

00:24:23

that and here’s why there’s never a problem

00:24:26

green

00:24:27

spaghetti, try it, cook pasta,

00:24:29

it will turn out when there is no knot on it,

00:24:32

but why is a mystery of nature and he

00:24:37

taught me the following: there is a theory of

00:24:39

knots in and for long molecules for

00:24:45

polymers and so on, you can write a

00:24:48

formula what is the probability of knotting in a

00:24:52

long chain

00:24:54

it depends on the length and on the correlation

00:24:59

length as well as on the length of the porch, so you

00:25:01

noticed that the headphones always

00:25:02

get tangled, but if you

00:25:08

had taken the headphones, well, on such a hard

00:25:13

rigid frame, then they brought me I don’t know

00:25:17

why, but what depends on this is the

00:25:19

length of this these tribes take a rope

00:25:23

or something and put it at an angle of 90

00:25:25

degrees and see at what length it

00:25:28

turns from horizontal to

00:25:29

vertical, you know, we have 23 centimeters

00:25:32

5 centimeters, and if the steel wire is like that, it’s a

00:25:34

kilometer away, you know, this is

00:25:37

called the collection length of the cash register and

00:25:39

here it turns out that the probability

00:25:42

of knotting is one minus exponent

00:25:45

minus l divide leg maxi gamma a certain

00:25:48

cash coefficient you understand what l

00:25:51

length is so the probability that you have

00:25:56

say that is what the length should be

00:26:00

died yes but what is remarkable what is not

00:26:03

explained by science is this gamma coefficient

00:26:06

what in analytical theories that in

00:26:09

numerical frosty lattice calculations this

00:26:12

gamma is huge 300,

00:26:13

that is, nature

00:26:15

usually does not have such large coefficients, in short, so

00:26:17

that if you apply

00:26:20

such a theory of knots, it turns out that you

00:26:22

find narrowed

00:26:23

spaghetti, you must cook spaghetti a

00:26:27

meter long up to 90 centimeters. then a

00:26:30

meter long, that is, not 23 centimeters, but

00:26:32

they are so long, you know, it happens that there you

00:26:34

can get it going from 10 percent

00:26:36

that your name will be Lynn and well, the

00:26:38

last thing I will show you is not how I wo

00:26:40

n’t let you go this is one thing to this you know

00:26:43

now it’s thundering on how to break spaghetti

00:26:46

into three parts or 2, you will study it yourself

00:26:47

and I won’t talk about it, I

00:26:49

don’t have time, but I’ll show you, I’ll tell you

00:26:52

the secret and physically explain

00:26:55

the secrets of Italian housewives, how they

00:26:58

select the shape, posts,

00:27:00

how the viscosity of the sauce, it’s known that if

00:27:05

you very small spaghetti,

00:27:07

but here is angel hair and so on, then

00:27:11

only very liquid sauces are used with them,

00:27:15

and if you want to use a viscous

00:27:17

sauce, you need a

00:27:18

fairly large post and I can

00:27:21

justify this with the following model,

00:27:23

look, I’m picking up the phone and I’m picking up the phone

00:27:27

right now we will give in to a discussion

00:27:28

about inertial gravitational

00:27:31

masses, I have already heard about this here, so

00:27:34

I take a tube and

00:27:35

pour a viscous liquid under the influence of

00:27:39

gravity, so I poured water and the honey

00:27:41

flows out if the tube is narrow enough,

00:27:46

I can write the Poiseuille formula, that is,

00:27:48

what is the flow of mass per unit time

00:27:51

flows through a

00:27:52

unit area, this flow is proportional to the

00:27:56

pressure difference, this density is

00:27:58

written inversely to the viscosity and length of

00:28:00

the tube and d to the fourth power, this is

00:28:03

the diameter,

00:28:04

and on the other hand, I can calculate this

00:28:07

flow simply from the definition of what it is, yes

00:28:09

we fly at delta t,

00:28:10

but I I’ll calculate delta m is the volume of the

00:28:14

cylinder of this one

00:28:15

for the density correctly, so I would calculate

00:28:19

delta l length height of the cylinder and delta

00:28:23

t compared these two formulas,

00:28:25

I see that delta t by delta r is

00:28:28

inversely proportional to viscosity.

00:28:31

and what is david tennant this is the time it takes

00:28:34

for the sauce to cover delta r the length of

00:28:41

the tube that is, I see that I can’t

00:28:47

really joke delta t because the

00:28:50

pasta needs to be eaten hot so I don’t have

00:28:53

much time for stirring, of

00:28:54

course I can mix anything

00:28:56

but just don’t ah-ah get along, it wo

00:28:58

n’t be possible, so you need delta t, but it’s quite

00:29:01

small there, I’ll start to see that if you

00:29:05

fixed delta td, then the parameter is

00:29:08

necessary, the square should be saved, that is,

00:29:10

if you want, like this while in the tube, I have

00:29:13

n’t gotten to mixing yet groups

00:29:15

about the flow of honey, that is, if you

00:29:17

want to maintain this value of delta

00:29:21

t not deltas, then you

00:29:24

double

00:29:25

the diomede by four times now in the

00:29:29

root of hell, yes no, well, let the viscosity

00:29:33

increase by 4 times,

00:29:34

the diameter should increase by 2 times

00:29:37

so that this value was preserved and

00:29:39

now let's move on to the pasta, I'll

00:29:41

soon look at how honey flows into

00:29:44

the tube correctly, but imagine

00:29:46

that I have a lot of tubes and then what's the

00:29:48

difference it flows inside the tube or between the

00:29:50

tubes

00:29:51

in the order of magnitude the same thing and

00:29:52

now I'll tell you let's forget about

00:29:55

gravity I’ll start stirring it all with a spoon

00:29:57

and there will be accelerations, and I believe that the

00:29:59

gravitational and inertial mass is 1.

00:30:03

so I’ll redo this formula and say

00:30:07

that the housewife should, if its viscosity

00:30:11

increases four times, then the paste should be

00:30:13

taken with a

00:30:14

radius twice as large, thank you for

00:30:16

your attention

00:30:18

[applause]

Description:

26 августа 2018 года / Университет Турку, Финляндия Андрей Андреевич Варламов, ведущий научный сотрудник (research director) Института сверхпроводимости и новых материалов SPIN-CNR (Италия), профессор Римского университета «Tor Vergata». Член-корреспондент академии науки и литературы Брера (Италия).Специалист в области теории сверхпроводимости, физики металлов и нанофизики. Доктор физико-математических наук. Лауреат премии Ленинского комсомола в области физики (1986 г.). Автор нескольких книг, множества научных и научно-популярных статей. Лекция "Исследование гастрономической вселенной" Данная лекция проводилась в рамках 5-й Астрофизической школы "Траектория" https://astroschool.space/ Подписывайтесь на нас ВК: https://vk.com/traektoriafdn ФБ: https://www.facebook.com/unsupportedbrowser Instagram: https://www.facebook.com/unsupportedbrowser Telegram: https://t.me/traektoriafdn

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