Eat four types of vegetables in summer
1. Eat more melon vegetables with high moisture content: In summer, the temperature is high, and the human body loses more water than other seasons and needs to replenish moisture in a timely manner. The moisture content of wax gourd ranks first in public cuisine, as high as 96%, followed by cucumber, gourd, loofah, chayote, pumpkin, bitter gourd, watermelon and so on. This means that eating 500 grams of vegetables is equivalent to drinking 450 milliliters of high-quality water. In addition, all melon vegetables have the characteristics of high potassium and low sodium, which has the effect of lowering blood pressure and protecting blood vessels.
2, eat more heat to cool the cold vegetables: the most important factor influencing the human body in the summer is Shushi poison. After Shushi invades the human body, it will lead to the opening of the pores, excessive sweating, resulting in qi deficiency, but also cause spleen and stomach dysfunction, food indigestion. Eating cold vegetables is good for thirst, eliminating troubles, relieve heat, clearing away heat, and detoxification. The cool vegetables marketed in summer include bitter gourd, gourd gourd, cucumber, melon, watermelon, melon, tomato, eggplant, celery, chrysanthemum brain, lettuce, and asparagus.
3, eat more food Jiefangpao bitter vegetables: scientific research found that bitter foods contain amino acids, vitamins, alkaloids, hydrazine, trace elements, with anti-bacterial anti-inflammatory, antipyretic heatstroke, refreshing, eliminate fatigue, etc. Kinds of medical and health functions. Modern nutritionists believe that bitter foods can promote the secretion of gastric acid, increase the concentration of gastric acid, and increase appetite. Common bitter vegetables are bitter gourd, bitter herbs, dandelions, lotus leaves and so on.
4, eat more anti-inflammatory and bactericidal vegetables: high temperatures in the summer, the rapid growth of pathogens, is the human disease, especially the season of intestinal infectious diseases. At this time, eat more "sterilized" vegetables to prevent diseases. Such vegetables include: garlic, onion, leeks, green onions, shallots, garlic, garlic sprouts and so on. These onion and garlic vegetables are rich in plant broad-spectrum fungicides, which can kill and inhibit all kinds of cocci, bacilli, fungi and viruses. Among them, the most prominent role is garlic. Recent studies have found that the active ingredient of garlic is mainly allicin. Since the garlic enzyme in garlic loses its activity when exposed to heat, in order to give full play to the sterilization and disease prevention functions of garlic, it is best to eat raw food.
Fluorine-Containing Methylbenzene products can be used as herbicides in the manufacture controlling wheat fields, cotton fields and other broadleaf weeds and perennial weeds. It can also be used in the manufacture of antipsychotics drugs.
The Fluorine-Containing Methylbenzene products must be kept under seal, once exposed to light will immediately cause discoloration. It should also be stored in a cool, ventilated warehouse, away from fire and heat. Compartment temperature should not exceed 30 ℃. And make the appropriate technical measures for fire and explosion. Products will Decomposition by high fever and emit toxic gases, such as carbon monoxide, carbon dioxide, hydrogen fluorid. Due to ts vapor is heavier than air, it can spread from low place to far away places. In case of fire conditions, should not fire with water. In case of a small amount of leakage should be evenly sprayed with dilute hydrochloric acid. In case of large spills should build a causeway or trenching asylum. The transfer pump to tankers or exclusive collector, recycling or shipped to the waste disposal sites.
Fluorine-Containing Methylbenzene
Containing Methylbenzene, 5-Fluoro-3-Nitrotoluene,2-Bromo-5-Fluorobenzotrifluoride
Taizhou Volsen Chemical Co., Ltd. , https://www.volsenchem.com