The current state of hydrochemical indicators of Lake Kenon– the cooling reservoir of the TPP

A characteristic is given of the current hydrochemical state of the water of Lake Kenon, which is used as a reservoir - a cooler for the Chita TPP. For over 50-years of operation of the station located on its shore, under the conditions of anthropogenic impact, there has been a sharp change in the chemical type of the lakeʼs water. Currently, the predominant anion is the sulfate ion. Above the MPC standard for water of water bodies of fishery significance are the content of magnesium and sulfates and the trace elements: fluorine, vanadium, strontium, molybdenum, copper, tungsten. The concentrations of boron, lithium, bromine are relatively increased, in some samples - iron, manganese, aluminum and barium.

Intervarietal specificity of the accumulation of trace elements by winter garlic in the Moscow region

An assessment was made, and varietal differences in the levels of accumulation of five macro - and eight microelements of ten varieties of winter garlic were established. It was found that in addition to the high content of potassium, magnesium, calcium, phosphorus and sodium, garlic is also an active accumulator of zinc, iron and silicon, which is a good source of minerals for the human body. It is demonstrated that the Podnebesniy variety is able to accumulate relatively high concentrations of magnesium. Based on our research on 13 elements in ecosystems with normal anthropogenic and technical impact, it was established that the level of accumulation of elements in plants depends on the element and has varietal characteristics. Basically, the varieties are distinguished by the level of accumulation of 1-5 elements. There are Dubkovskiy and Strelets varieties with a low level of accumulation of ten and seven chemical elements, respectively, and the Odintsovo Yubileyniy variety with the maximum accumulation of valuable elements: potassium, calcium, phosphorus, iron, silicon, manganese, aluminum and boron. On average, the elements for winter garlic varieties were distributed as follows in descending order: K>Mg>Ca>P>Na>Fe>Si>Z n>Mn>B>Cu>Al>Ni. The identified varietal features of the Allium sativum L. species can be taken into account when selecting an assortment to improve the mineral composition of the human vegetable diet.

The elemental composition of garlic (Allium sativum L.) and its variability

Garlic is a valuable source of macroand microelements, especially potassium, calcium, magnesium, phosphorus, ferrum, manganese, selenium, vanadium, copper and zinc. In the dry substance of garlic there is about 4000 mg/kg of potassium (48,1% from mass of all elements contained in cloves), about 1500 mg/kg of phosphorus (18,3%), about 1400 mg/kg of sulphur (17,2%), almost 900 mgs/of kg of calcium (10,7%), about 300 mg/kg of magnesium (3,6%), about 100 mg/of kg of natrium (1,3%), 20 mg/kg (0,24%) of silicon, 16 mg/kg (0,20%) of ferrum, 14 mg/kg (0,17%) of zinc. The content of manganese, aluminum, copper and boron was in the range of 1.8 mg/kg (0.02%) - 6.9 mg/kg (0.084%); chromium, nickel, selenium, cadmium, cobalt, iodine, lithium, vanadium, germanium, lead from 0.22 mg/kg (0.003%) to 0.013 mg/kg (0.0002%; mercury - 0.0043 mg/kg ( 0.00005%). The cultivation of garlic in different climatic conditions leads to a significant change in the content of various elements. In this case, the content of vanadium, boron and cobalt can vary by 20 times, and the content of ferrum and germanium - more than 1000 times. The variability of the elemental composition of garlic depending on cultivar is much less than on the growing conditions. In general, the elemental composition, depending on cultivar, varies 1.1–4.7 times, and depending on the growing conditions, 2.1–57.4 times. Differences in changes in ferrum content depending on cultivar are 1.5 times, and depending on growing conditions - 57.4 times, respectively, copper 1.4 times and 54.0 times, sodium - 1.1 times and 26.8 times. Garlic is characterized by a unique elemental complex. According to indicators of sulfur, zinc, manganese and copper, it is approaching or corresponds to indicators of meat and fish. In this regard, it is necessary to use garlic more widely in the diet of vegetarians and diets that provide for limiting the consumption of meat and fish. It is necessary to develop technologies, methods, recipes that increase the consumption of garlic.