The kettle for boiling water has been used for a long time, and the inner layer of the kettle often has a layer of white soda. The longer it takes, the more it accumulates. Some people call it "water rust", while others call it "pot scale". Where the hell did this come from? This is because the water contains insoluble substances, such as calcium sulfate CaSO4, which is precipitated. The solubility of calcium sulfate in water is very small. As the temperature of water increases, the solubility will further decrease, so it will precipitate at the bottom of the pot. There are also some dissolved substances in the water, such as acidic calcium carbonate Ca(HCO3)2 acidic magnesium carbonate Mg(HCO3)2 and so on. These substances will decompose when heated, and insoluble substances such as calcium carbonate CaCO3 and magnesium carbonate MgCO3 will precipitate at the bottom of the pot. Calcium sulfate, calcium carbonate and magnesium carbonate are all white precipitates, and when mixed together, they are water and alkali.
Pork should avoid eating water chestnut together to cause abdominal pain.
Avoid eating persimmons together to cause liquor poisoning.
Beef avoids vomiting caused by eating chestnuts together.
Onions should not be eaten with honey, which hurts the eyes.
Mutton at the same time avoid eating watermelon, causing vitality damage.
Radish should not be eaten with fungus, which will cause dermatitis.
Dog meat should not be poisoned with mung beans.
Tofu avoids the deafness caused by eating honey together.
Rabbit meat should avoid eating celery together to cause hair loss.
Potatoes should avoid eating bananas at the same time, resulting in spots on the surface.
Chicken should avoid eating celery together, which will damage its vitality.
Bananas are forbidden to eat taro together, causing bloating.
Goose meat at the same time avoid eating eggs, causing vitality damage.
Peanuts avoid eating cucumbers together, which is harmful to the body.
Turtles are poisoned by eating amaranth together.
Sweet potatoes should not eat persimmons together, causing lithiasis.
Carp should avoid eating licorice together to cause poisoning.
Crabs avoid eating persimmons together, causing diarrhea.
I wonder if I can help you?
2. Is the water hard or soft?
There is a difference between soft water and hard water. Anything containing salts like calcium and magnesium is called hard water. It does not contain salts such as calcium and magnesium, and is called soft water. Hard water contains calcium, magnesium and other salts. If it is acidic carbonate, such as acidic calcium carbonate and acidic magnesium carbonate, it is called temporary hard water, because acidic calcium carbonate and acidic magnesium carbonate become calcium carbonate and magnesium carbonate after heating and become soft water after filtering. Hard water contains calcium, magnesium and other salts. If it is sulfate, such as calcium sulfate and magnesium sulfate, it is called permanent hard water. Because such water cannot be completely removed after boiling, because magnesium sulfate can be dissolved in water, and it can be dissolved by 72 cm per 100 cm of water at 20oc. If the water contains both calcium sulfate and magnesium sulfate, it is called amphoteric hard water.
3. How to prevent gas?
Coal gas is a kind of mixed gas which is strongly decomposed from coal in a place isolated from the air. It is a mixed gas of hydrogen H2, methane CH4, carbon monoxide CO, ethylene C2H4, nitrogen N2 and carbon dioxide CO2. Their compositions are about H246%, CH438%, CO 12%, C2H43%, N2 and CO2 1%. Among these mixed gases, hydrogen, methane, carbon monoxide and ethylene are all combustible and account for the largest proportion in this mixed gas, so gas can be used as fuel.
The gas we usually say refers to carbon monoxide gas. Carbon monoxide is produced by burning coal where the air does not flow. We sometimes see a blue-green flame on the mouth of the coal stove, that is, carbon monoxide gas is burning.
Carbon monoxide is a very toxic gas, and it is most likely to be produced by burning coal in a place where the air is not circulating. If you keep warm in an indoor coal stove without installing a chimney, people will often die of poisoning indoors.
Carbon monoxide is a colorless, odorless and odorless gas, so it often makes people unconsciously poisoned. In order to prevent the generation of carbon monoxide, it is necessary to supply enough oxygen when burning coal stoves, so chimney ventilation must be installed on indoor heating coal stoves.
4. What are the chemical components in tea?
Tea is a specialty of our country, and there are many kinds, including black tea and green tea. Black tea is made by exposing tea leaves to sunlight or mild temperature, softening, kneading, fermenting until the tea leaves turn brown, and then baking. Green tea is made from fresh tea leaves by frying, inactivating enzymes, rolling and baking. Black tea and green tea contain the same chemical composition, but the content is slightly different.
The main chemical component in tea is theophylline C8H 10N4O2. H2O, others are tannic acid and aromatic oil. Pure theophylline is a white needle-like crystal with bitter taste, which can be dissolved in hot water but not in cold water, so tea leaves can not be soaked in hot water. Theophylline can excite the brain and make it sensitive. Used in medicine as a stimulant, cardiotonic and diuretic. It can also detoxify morphine or alcohol, so people who are drunk should drink strong tea. Tannic acid is a raw material for making blue-black ink and tanning leather. It can also be dissolved in hot water, but it is difficult to be dissolved in cold water. Green tea contains more tannic acid than black tea, so it tastes astringent than black tea. Tannic acid can reduce gastric juice secretion, hinder food absorption and cause constipation.
Tea is fragrant because it contains aromatic oil, which volatilizes into gas when heated at high temperature, so tea can be soaked, but not boiled.
5. What minerals does the human body need?
Minerals or inorganic salts needed by human body refer to compounds of elements such as sodium, potassium, calcium, magnesium, iron, sulfur, phosphorus, silicon, chlorine, iodine and fluorine. These salts must be dissolved in water and absorbed by the stomach before they can be used by the human body. Chloride and acetate are most easily absorbed by the stomach, followed by nitrate, sulfate and phosphate.
Calcium salt is the main component of bones and teeth. According to experts' analysis, the basic components of bones are double salts of calcium phosphate and calcium carbonate [CA3 (PO4) 2] N CaCO3. Therefore, in the development of infants and children, the supply of calcium must be sufficient. The distribution of calcium in diet is mostly milk, followed by leafy vegetables and beans.
Phosphorus is also a component of bones and teeth, such as calcium phosphate. For example, human muscles, brains and nerves also contain phosphorus. People who eat more phosphorus-containing foods can improve their development and increase their intelligence. Milk, egg yolk, lean meat, beans, vegetables and other foods rich in phosphorus compounds are all.
Iron salt is also very important to human body, and most of the iron in human body is contained in heme. Heme is an important substance for transporting oxygen. If there is a lack of iron salt and heme in the human body, anemia will occur. All kinds of blood-enriching drugs mostly use iron salts as raw materials. In addition to blood, the human body also contains iron in liver, spleen, muscle, bile and nucleus. Foods containing iron and salt include lean meat, viscera, egg yolk and green leafy vegetables.
The human body contains a small amount of iodine compounds, but without it, goose laryngitis will occur. Iodine compounds mostly exist in seawater and marine animals and plants. Residents in coastal provinces of China eat more sea salt and seldom get goose throat disease.
Most of the sodium salts and chlorides needed by human body are taken from table salt, while most of the potassium salts are taken from vegetables. Other minerals, because the human body is rarely lacking, will not be discussed here.
6. What compound is protein?
Protein is a very complex organic compound, with a wide variety. Its chemical composition includes at least four elements of carbon, hydrogen, oxygen and nitrogen, most of which are sulfur, phosphorus and iron. Because egg white contains this compound, protein got its name. It is widely distributed in animals and plants and is the main component of all living cells. Animal foods contain the most protein, such as meat, fish, milk and eggs, while plant foods contain more shells, beans and various hard fruits.
Protein is composed of many kinds of amino acids, and dozens of amino acids have been found. Each protein molecule contains hundreds to thousands of amino acid molecules. There are too many kinds of amino acids in protein to be counted, because the number and arrangement order of amino acids are different. Protein can be divided into three categories: simple protein, complex protein (the product of the combination of protein and other non-protein organics) and induced protein (the product of protein digestion).
Protein is the most important substance that constitutes our body organs and tissues. It exists in our muscles, nerves, bones, blood, lymph, skin, hair and nails. Without protein in the body, all tissues cannot grow, and it is not easy to repair and recover after being destroyed. According to the nutritional efficacy of various protein, it can also be divided into three categories: (1) Complete protein can not only maintain the life of animals, but also provide them with growth, such as protein contained in milk, eggs and meat, which belongs to this category. (2) Semi-complete protein can maintain the life of animals, but it can't supply growth, such as protein contained in barley and wheat. (3) protein is incomplete. Without the assistance of other food nutrients, this protein can neither sustain the life of animals nor supply them with growth, such as corn gum contained in corn. Protein in food mostly belongs to semi-complete protein, so we can maintain our health because there is more than one protein in our diet, and protein and protein can complement each other. If one protein lacks many amino acids and the other protein lacks them, they can learn from each other and become a complete protein. For example, if we only eat beef, its nutritional value in protein is not too high. If we eat with flour, the nutritional value of both kinds of protein will increase. Generally speaking, protein's supplementary function in similar foods is not great, so shellfish can be supplemented with meat or beans, but not other kinds of shellfish.
7. What are vitamins?
Vitamins are also called vitamins or vitamins Vitamins in human body are not like protein, which can sustain life and supply growth, nor like fat, which can supply heat, but they are also necessary for human beings. If it is lacking in the body, some physiological diseases will occur. Under the research of scientists, more and more kinds of vitamins have been discovered, most of which are very complex organic compounds.
Vitamin A mostly exists in cod liver oil, cream, liver, milk, egg yolk and various colored vegetables. Its physiological function is to promote growth, increase resistance to infectious diseases, maintain the healthy state of epithelial cells, and prevent conjunctival and respiratory tract infections. If vitamin A is lacking, it will cause night blindness, dry eye, dry skin desquamation and growth retardation.
Vitamin B 1- is contained in the embryo, bran, bran, beans, egg yolk and meat of rice and wheat. Lack of vitamin B 1 can cause beriberi, which begins with headache, insomnia, fatigue, dizziness, loss of appetite, and ends with nervousness, muscular atrophy, edema of limbs, heart failure and even death.
Vitamin B2- is contained in lean meat and viscera, milk, eggs, wheat and beans. Its physiological function is to assist growth, maintain nerves and keep healthy. If it is lacking, it will affect the growth and development of children and cause diseases such as angular stomatitis, cheilitis and glossitis.
Vitamin C is rich in fresh fruits and vegetables, especially sour fruits such as lemon, orange, grapefruit and tomato. Lack of vitamin C can cause scurvy, subcutaneous hemorrhage or purple spots, tooth redness or tooth loss.
Vitamin D- exists in cod liver oil in large quantities, but also in emulsifiable concentrate and milk in small quantities. Children who lack this vitamin will get rickets, and adults who lack this vitamin are prone to bad bone diseases.
Vitamin E is the most abundant in wheat germ oil and widely distributed in other foods. Vitamin E is an important substance to promote reproductive function, which can control cell oxidation. If this vitamin is lacking, the reproductive function will decline, and it is not easy to get pregnant, or abortion or premature delivery.
In addition, there are various newly discovered vitamins, and there are dozens of factors in vitamin B.