title: ÐÐ·ÑÑÐµÐ½Ð¸Ðµ ÑÐ¾ÑÐ±ÑÐ¸Ð¾Ð½Ð½ÑÑ ÑÐ²Ð¾Ð¹ÑÑÐ² ÑÐºÐ¾ÑÐ»ÑÐ¿Ð½ÑÑ Ð¾Ð±Ð¾Ð»Ð¾ÑÐµÐº Ð¾ÑÐµÑ Ð¾Ð¿Ð»Ð¾Ð´Ð½ÑÑ ÐºÑÐ»ÑÑÑ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: The study of the sorption properties of the shell membranes of nut crops
Creators: name: ÐÐ¸ÐºÐ¾Ð»Ð°ÐµÐ², ÐÐ°ÐºÑÐ¸Ð¼
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: ÑÐ¾ÑÐ±ÐµÐ½Ñ
ÑÐºÐ¾ÑÐ»ÑÐ¿Ð° Ð¼Ð¸Ð½Ð´Ð°Ð»Ñ
Ð¾ÑÑ Ð¾Ð´Ñ Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸
Ð¼Ð¾Ð´Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ
Ð¾ÑÐ¸ÑÑÐºÐ° ÑÑÐ¾ÑÐ½ÑÑ Ð²Ð¾Ð´
sorbent
almond shell
recycling waste
modification
wastewater treatment

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð½Ð° ÑÐ¾ÑÐ±ÑÐ¸Ð¾Ð½Ð½ÑÑ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð¼Ð¾Ð´Ð¸ÑÐ¸ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ ÑÐºÐ¾ÑÐ»ÑÐ¿Ñ Ð¼Ð¸Ð½Ð´Ð°Ð»Ñ. ÐÐ°Ð´Ð°ÑÐ¸, ÑÐµÑÐ°ÐµÐ¼ÑÐµ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: â Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÐºÑÐ¾ÑÐ¾Ð² Ð½Ð° ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð¾ÑÐ¸ÑÑÐºÐ¸ Ð¼Ð¾Ð´ÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÐ°ÑÑÐ²Ð¾ÑÐ° ÑÐºÐ¾ÑÐ»ÑÐ¿Ð¾Ð¹ Ð¼Ð¸Ð½Ð´Ð°Ð»Ñ; â Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¼Ð¾Ð´Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¸ Ð½Ð° ÑÐ¾ÑÐ±ÑÐ¸Ð¾Ð½Ð½ÑÑ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ ÑÐºÐ¾ÑÐ»ÑÐ¿Ñ Ð¼Ð¸Ð½Ð´Ð°Ð»Ñ; â Ð¸Ð·ÑÑÐ¸ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð²Ð½Ð¾Ð¹ Ð¼Ð¾Ð´Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¸ Ð½Ð° ÑÐ¾ÑÐ±ÑÐ¸Ð¾Ð½Ð½ÑÑ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ ÑÐºÐ¾ÑÐ»ÑÐ¿Ñ Ð¼Ð¸Ð½Ð´Ð°Ð»Ñ; â Ð²ÑÑÐ²Ð¸ÑÑ Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ ÑÑÑÐµÐºÑÐ¸Ð²Ð½ÑÐµ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÑ Ð¼Ð¾Ð´Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¸ ÑÐºÐ¾ÑÐ»ÑÐ¿Ñ Ð¼Ð¸Ð½Ð´Ð°Ð»Ñ; â Ð²ÑÑÐ¸ÑÐ»Ð¸ÑÑ Ð¿Ð¾ÑÐµÑÐ¸ Ð¸ Ð¼Ð°ÑÑÐ¾Ð²ÑÑ Ð´Ð¾Ð»Ñ Ð²Ð»Ð°Ð³Ð¸ ÑÐºÐ¾ÑÐ»ÑÐ¿Ñ Ð¼Ð¸Ð½Ð´Ð°Ð»Ñ Ð¿Ð¾ÑÐ»Ðµ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð²Ð½Ð¾Ð¹ Ð¼Ð¾Ð´Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¸. ÐÐ±ÑÐµÐºÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ â Ð¸Ð·Ð¼ÐµÐ»ÑÑÑÐ½Ð½Ð°Ñ Ð¸ Ð¾ÑÐ¸ÑÐµÐ½Ð½Ð°Ñ Ð¾Ñ Ð´ÑÐ±Ð¸Ð»ÑÐ½ÑÑ Ð²ÐµÑÐµÑÑÐ² ÑÐºÐ¾ÑÐ»ÑÐ¿Ð° Ð¾ÑÐµÑÐ° Ð¼Ð¸Ð½Ð´Ð°Ð»Ñ Ð¼Ð¾Ð´Ð¸ÑÐ¸ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð°Ñ ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð²Ð½ÑÐ¼ ÑÐ¿Ð¾ÑÐ¾Ð±Ð°Ð¼Ð¸. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð¼ÐµÑÐ¾Ð´Ñ: ÑÐºÑÑÑÐ°ÐºÑÐ¸Ð¸ Ð´ÑÐ±Ð¸Ð»ÑÐ½ÑÑ Ð²ÐµÑÐµÑÑÐ², ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð²Ð½Ð¾Ð¹ Ð¼Ð¾Ð´Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¸ ÑÐºÐ¾ÑÐ»ÑÐ¿Ñ Ð¼Ð¸Ð½Ð´Ð°Ð»Ñ, ÑÐ¿ÐµÐºÑÑÐ¾ÑÐ¾ÑÐ¾Ð¼ÐµÑÑÐ¸Ð¸ Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð¼Ð°ÑÑÐ¾Ð²Ð¾Ð¹ Ð´Ð¾Ð»Ð¸ Ð²Ð»Ð°Ð³Ð¸. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ñ Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ Ð¿Ð¾Ð´ÑÐ¾Ð´ÑÑÐ¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÑ Ð¼Ð¾Ð´Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¸ ÑÐºÐ¾ÑÐ»ÑÐ¿Ñ Ð¼Ð¸Ð½Ð´Ð°Ð»Ñ, Ð¿ÑÐ¸ ÐºÐ¾ÑÐ¾ÑÑÑ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð¾ÑÐ¸ÑÑÐºÐ¸ Ð¼Ð¾Ð´ÐµÐ»ÑÐ½Ð¾Ð³Ð¾ ÑÐ°ÑÑÐ²Ð¾ÑÐ° ÑÐ¾ÑÐ±ÑÐ¸Ð¾Ð½Ð½ÑÐ¼ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð¾Ð¼ Ð±ÑÐ»Ð° Ð¼Ð°ÐºÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ð¹. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð½Ð°ÑÐºÐ¾Ð¼ÐµÑÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: Springer, PubMed, Ð ÐÐÐ¦ Ð¸ Scopus. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Office. Ð Ð°Ð±Ð¾ÑÐ° Ð±ÑÐ»Ð° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° ÐÐ¨ÐÐ¸ÐÐ ÐÐÐ¡Ð¸Ð.
description: This work is devoted to the study of the influence of physicochemical properties on the sorption activity of the modified almond shell. Tasks to be solved in the course of the study: â to determine the influence of physical and chemical factors on the efficiency of cleaning the model solution with almond shells; â to investigate the effect of chemical modification on the sorption capacity of almond shell; â to study the effect of enzymatic modification on the sorption capacity of almond shell; â identify the most effective parameters for modifying the almond shell; â calculate the loss and specific moisture content of the almond shell after enzymatic modification. The object of the study is the crushed and tannin-free almond shell modified by chemical and enzymatic methods. The following methods were used in the work: extraction of tannins, chemical and enzymatic modification of almond shells, spectrophotometry and determination of the mass fraction of moisture. According to the results of the study, the most suitable physicochemical parameters of almond shell modification were identified, at which the efficiency of cleaning the model solution with sorption material was maximum. When writing a literature review, the following scientometric databases were used: Springer, PubMed, RSCI and Scopus. Statistical processing of experimental data was carried out using the Microsoft Office software package. The work was carried out on the basis of the laboratory of chemical analysis of the Graduate School of Biology and Food Science of IBSiB.