екстремальне значення

The methods of quality control of horilka by electrical parameters, in particular, dielectric constant, specific conductivity, and imitation components are analyzed. The research results of individual samples of alcohol solutions and horilkas of different brands by the method of admittance spectroscopy were also analyzed. Based on this, methods for detecting falsification of horilka products by the method of admittance spectroscopy are proposed. The reactive component of the control object's ad is selected as an informative parameter. Two types of falsification are analyzed.

The freshness of the meat is one of the indexes of its quality. However, it is often frozen to be transported and stored. After unfreezing, it is offered to a consumer as a fresh one. Quality of that meat is worse, but the price is, mainly, identical to the cost of meat that wasn’t frozen.