title: ÐÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ñ Ð¾ÑÐµÐ½ÐºÐ¾Ð¹ Ð²Ð¾Ð·Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ Ð½Ð° Ð¾ÐºÑÑÐ¶Ð°ÑÑÑÑ ÑÑÐµÐ´Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Designing a restaurant with anenvironmental impact assessment
Creators: name: ÐÑÑÐ°Ñ, ÐÐ¼Ð¸ÑÑÐ¸Ð¹
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: Ð¿ÑÐµÐ´ÐµÐ»ÑÐ½Ð¾ Ð´Ð¾Ð¿ÑÑÑÐ¸Ð¼ÑÐµ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸
ÑÐºÐ¾Ð»Ð¾Ð³Ð¸Ñ
Ð°ÑÐ¼Ð¾ÑÑÐµÑÐ½ÑÐ¹ Ð²Ð¾Ð·Ð´ÑÑ
maximum allowable concentrations
ecology
atmospheric air

description: Ð¦ÐµÐ»Ñ ÑÐ°Ð±Ð¾ÑÑ ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ ÑÑÐ¾Ð²Ð½Ñ Ð²ÑÐ±ÑÐ¾ÑÐ¾Ð² Ð²ÑÐµÐ´Ð½ÑÑ Ð²ÐµÑÐµÑÑÐ² Ð² Ð¾ÐºÑÑÐ¶Ð°ÑÑÑÑ ÑÑÐµÐ´Ñ, ÑÐ²ÑÐ·Ð°Ð½Ð½ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ ÑÐµÑÐ½Ð¸ÐºÐ¸ Ð¸ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¸ ÑÑÑÐ¾Ð¸ÑÐµÐ»ÑÑÑÐ²Ðµ Ð¸ ÑÐºÑÐ¿Ð»ÑÐ°ÑÐ°ÑÐ¸Ð¸ Ð·Ð´Ð°Ð½Ð¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ°Ð´Ð°ÑÐ¸ ÑÐ°Ð±Ð¾ÑÑ ï· Ð¡Ð±Ð¾Ñ Ð¸Ð½ÑÐ¾ÑÐ¼Ð°ÑÐ¸Ð¸ Ð² Ð¾Ð±Ð»Ð°ÑÑÐ¸ Ð¾ÑÐµÐ½ÐºÐ¸ Ð²Ð¾Ð·Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ ÑÐµÑÐ½Ð¸ÐºÐ¸ Ð¸ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð½Ð° Ð¾ÐºÑÑÐ¶Ð°ÑÑÑÑ ÑÑÐµÐ´Ñ Ð¸ Ð·Ð´Ð¾ÑÐ¾Ð²ÑÐµ Ð»ÑÐ´ÐµÐ¹. ï· ÐÑÐµÐ½ÐºÐ° Ð²ÑÐ±ÑÐ¾ÑÐ¾Ð² Ð²ÑÐµÐ´Ð½ÑÑ Ð²ÐµÑÐµÑÑÐ² Ð² Ð¾ÐºÑÑÐ¶Ð°ÑÑÑÑ ÑÑÐµÐ´Ñ, ÑÐ²ÑÐ·Ð°Ð½Ð½ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð°Ð²ÑÐ¾ÑÑÐ°Ð½ÑÐ¿Ð¾ÑÑÐ° Ð¸ ÑÐ¿ÐµÑÑÐµÑÐ½Ð¸ÐºÐ¸. ï· ÐÑÐµÐ½ÐºÐ° Ð²Ð¾Ð·Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ Ð²ÑÐ±ÑÐ¾ÑÐ¾Ð² Ð²ÑÐµÐ´Ð½ÑÑ Ð²ÐµÑÐµÑÑÐ² Ð½Ð° Ð¾ÐºÑÑÐ¶Ð°ÑÑÑÑ ÑÑÐµÐ´Ñ Ð¸ Ð·Ð´Ð¾ÑÐ¾Ð²ÑÐµ Ð»ÑÐ´ÐµÐ¹. ï· Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÑ Ð½Ð° ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ðµ Ð²ÑÐ±ÑÐ¾ÑÐ¾Ð² Ð²ÑÐµÐ´Ð½ÑÑ Ð²ÐµÑÐµÑÑÐ² Ð² Ð¾ÐºÑÑÐ¶Ð°ÑÑÑÑ ÑÑÐµÐ´Ñ Ð¿ÑÐ¸ ÑÑÑÐ¾Ð¸ÑÐµÐ»ÑÑÑÐ²Ðµ Ð¸ ÑÐºÑÐ¿Ð»ÑÐ°ÑÐ°ÑÐ¸Ð¸ Ð·Ð´Ð°Ð½Ð¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. Ð Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÑÑÐ¾Ð¸ÑÐµÐ»ÑÑÑÐ²Ð° Ð¸ ÑÐºÑÐ¿Ð»ÑÐ°ÑÐ°ÑÐ¸Ð¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð½Ð° Ð°ÑÐ¼Ð¾ÑÑÐµÑÐ½ÑÐ¹ Ð²Ð¾Ð·Ð´ÑÑ. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ ÑÐ°ÑÑÐµÐ¸Ð²Ð°Ð½Ð¸Ñ Ð²ÑÐµÑ Ð·Ð°Ð³ÑÑÐ·Ð½ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ² Ð¸ Ð½Ð° ÐµÐ³Ð¾ Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð¾Ð´Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð´Ð»Ñ ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð²ÑÐµÐ´Ð½ÑÑ Ð²ÐµÑÐµÑÑÐ² Ð½Ð° Ð·Ð´Ð¾ÑÐ¾Ð²ÑÐµ Ð»ÑÐ´ÐµÐ¹.
description: Purpose of work Determining the level of emissions of harmful substances in the environment associated with the use of machinery and equipment in the construction and operation of the building of the restaurant. Objectives of the work ï· Collection of information in the area of assessing the impact of machinery and equipment on the environment and human health. ï· Assessment of emissions of harmful substances into the environment associated with the use of vehicles and special equipment. ï· Assessment of the impact of emissions of harmful substances on the environment and human health. ï· Development of measures aimed at reducing emissions of harmful substances in the environment during the construction and operation of the building of the restaurant. The graduate qualification work considered the impact of construction and operation of the restaurant on the atmosphere. Calculation of the dispersion of all pollutants and based on it prepared measures to reduce the impact of harmful substances on human health.