Physical and chemical identification of dumplings
Physical and chemical identification
1. Take a small amount of the product, add water to soak, observe with a magnifying glass: the transparent mucilage layer of the northern gardenia is thicker, and its thickness can exceed 1/2 of the seed width; its expansion is not less than 12. Nanzizi transparent mucous layer is thin, the thickness is about 1/5 of the width of the seed, and the degree of swelling is not less than 3.
2. Take powder about 1g, set in a hard test tube, add 1 small sodium hydroxide, place the alcohol lamp burning, let cool, add 2ml of water to dissolve, filter. Take the filtrate lml plus 5% hydrochloric acid, that is generated by hydrogen sulfide, through the new lead acetate paper showed a shiny brown brown. Another nitrosocyanide sodium 1 small particles, placed on a white porcelain plate, add 1-2 drops of water to dissolve, add the above filtrate 1-2 drops, significantly purple. (Check isothiocyanates)
Drug Application Identification
The product is divided into bitter and sweet two kinds of sweet bitterness and light sweetness; bitter buckwheat bitter and severe, prescription buckwheat.
The difference between the taste of purple Onion and yellow onion
Purple onions and yellow onions also have a big difference in taste. Purple onions have a lighter spicy taste and a slightly sweet taste. They can be eaten raw, but the yellow onions are particularly spicy. They cannot be eaten raw and are suitable for frying. Eat after making or making soup. In addition, the purple onion has relatively thick flesh and high juice content, while the yellow onion has very thin flesh quality and low juice content.
Fresh White Onion,Preserving Green Onions,Onion Fresh,Keeping Onions Fresh
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