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The three phenomena in life explained with chemical knowledge are as follows:

1. The reason why the non-stick pan does not stick to food is because the bottom of the pan is coated with a special substance: "Tefuron", whose chemical name is PTFE, commonly known as plastic king.

2. After strenuous exercise, I feel soreness all over my body, which is because of the increase of lactic acid in the muscles.

3. After the frost falls, green vegetables, radishes, etc. taste sweet, because the starch in green vegetables is hydrolyzed under the action of enzymes in plants to generate: glucose.

4. The reason why the authentic handwriting of ancient calligraphers in China can be preserved to this day: the use of Simeng ink or carbon ink makes the handwriting not fade for a long time, because the chemical properties of carbon are stable.

5. The lamp made of a certain gas is filled into the quartz tube, which can emit a strong light hundreds of millions of times stronger than the fluorescent lamp when it is energized, so it is known as "artificial small too stuffy and bright sun". The gas filled in this lamp is: xenon.

<> "Coffee. The first of the world's three major drinks (tea, cocoa), native to north-central Africa, tropical plants. Among the coffee bracelet tremors, the quality of small grain coffee is better, and its taste is mellow.

What chemicals does the bitterness of coffee come from?

In fact, it is difficult to exhaust the research on the chemical composition of coffee, there is an acid in coffee beans (widely distributed in plants) - chlorogenic acid (with the functions of lowering blood lipids, antioxidants, antibacterial, etc.), in the process of coffee roasting, chlorogenic acid undergoes thermal degradation leading to the formation of bitter phenolic compounds and phenolic aromatic compounds.

This is the main reason for the bitterness of coffee, some people believe that the existence of caffeine failure makes the coffee taste bitter, compared to the original acid, caffeine does not play much role, in addition, one of the causes of bitterness has some trace components - disulfide compounds.

How does coffee "last life"?

Coffee continues to live, and the first thing to do is respect. The caffeine (alkaloid) contained in coffee has a strong central nervous system excitatory effect, which can make people drowsy disappear, fatigue is reduced, and thinking is quick, the substance has a promoting effect on the body's circulatory system, but excessive can cause arrhythmia and cerebral vasoconstriction.

What affects the flavor of coffee?

The core of coffee flavor is the internal change of the chemicals contained in the coffee beans during the roasting process, and the large number of small molecule volatile substances produced, different processing methods will affect its chemical composition, and of course, the chemical reaction between the chemical components.

For example, cell wall polysaccharides, lipids, proteins, mosamines, chlorogenic acid, caffeine and other major storage compounds, these substances will form coffee aroma through a series of reactions during the roasting process, and it can also be seen that the flavor of high-quality beans will be better, to give an inappropriate example: just like fried rice, the raw materials put into the pot achieve each other, and the quality of the taste is not only related to the quality of the raw materials, but also inseparable from the cooking conditions.

A cup of coffee contains 80-115 mg of caffeine; The average tea contains less caffeine than coffee; Provides 46% of the daily intake of fiber.

1. Tofu should not be cooked with spinach. Calcium oxalate is a precipitate that cannot be absorbed in the body. Spinach, onions, and bamboo shoots are rich in oxalic acid and sodium oxalate, and tofu contains more calcium salts, such as calcium sulfate.

The above-mentioned substances can undergo metathesis reaction to generate calcium oxalate precipitate and other substances.

2. The harm of aluminum to human health. Aluminum has always been considered a non-toxic element, so aluminum drinking utensils, aluminum-containing leavening agent baking powder, water purification agent, etc. are widely used.

3. When stir-frying, it is not advisable to burn the oil to smoke, when the oil is at high temperature, it is easy to generate a polycyclic compound, and the general vegetable oil contains more unsaturated fatty acids, which is easier to form polycyclic compounds, and experiments have proved that polycyclic compounds are easy to induce bladder cancer in animals.