How is pulp made by chemistry? Chemical beating and purification methods

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Suspension stirring and filtration, this is the most commonly used method of beating, and it is also the most familiar beating method for holding the divination.

1. According to the nature of the product, select the appropriate solvent (or mixture solvent), and the solvent must have a small amount of solubility to the product.

And it has very good solubility to the spike plasm of the miscellaneous segment. Otherwise, the purification effect is not obvious or the product loss is large. It is best to start the test with a solvent with less polarity, and the general product is petroleum ether.

Or the solvability of n-hexane is poor, you can try it first and see if there is an effect. 2. Suspend the crude product in the selected solvent, and it is best to grind the solid to as fine particles as possible to increase the contact area between impurities and solvents and facilitate the dissolution of impurities. 3. Stir the mixture, depending on the size of the amount of magnetic stirring or mechanical stirring, not afraid of tiredness, of course, you can hand shake.

If the effect is not obvious, consider increasing the temperature. 4. Solids are obtained by filtration, usually using a burn-carrying Brinell funnel.

A small amount can be filtered by using a glass triangular suction funnel. 5. Use as little beating solvent as possible to wash the filter cake, and wash the solvent after cooling to reduce the loss of products.

In fact, the production of slurry is not complicated. But be sure to be clean. The process must avoid infection with other bacteria.

To make a container for slurry water, it is best to make pottery, that is, a clay pot. If not, glass will work too. The main raw material of the syrup is made from vegetables.

Generally, celery, lotus cabbage, and lettuce are the best. After washing the vegetables, you can also shred and slice them or put large slices in cans. Then pour in the boiling noodle broth (or make a little noodle soup out of the noodles).

Once it has cooled, add the introduction. The so-called primer refers to yeast. The general practice in Lanzhou is to ask for old syrup water with neighbors and put it in as yeast.

If not, make yeast first. It's actually quite simple. It is to mix a little cornmeal batter with cornmeal, and then let it ferment itself into yeast (see it slightly bubbly, smell it sour) - find a ball of white flour and put it sour, generally pour in the primer, and place.

It can be consumed in four or five days. Do not seal, just close the lid. (The slurry material here should be a little more abundant.) ）

After the slurry is made, you must not use a utensil to go directly to the slurry water tank and scoop it out. Remember to use a dedicated utensil to scoop the piece. It is best to scald it with boiling water before using it before scooping.

This is mainly to prevent the invasion of other bacteria, which can cause the fermented slurry to become infected. In the words of Lanzhou people, the slurry water has a "white flower", if you are infected by other bacteria, you will see a layer of white foam on the slurry, then the slurry water should be poured out, because the slurry water has been polluted and has been broken. If the slurry tastes significantly less sour, it's time to pour it out.

Depending on the local temperature, the slurry water should be updated frequently. Generally, when the temperature is very high, the update will be faster, about once every half a month; Otherwise, it can be stored for up to a month. The so-called renewal is to remove the vegetables that have been soaked for a period of time, put in new dishes and re-soak them with water.

The aged vegetables that are fished out, also known as syrup vegetables, can be directly mixed cold or eaten for cooking. Its taste is slightly sour, with a little seasoning, the fragrance is rich, and the taste is excellent.

It should be noted that some commercially available slurry water is added with vinegar, which is not good! Be mindful of what you eat when you eat.

Slurry water and Gansu's multigrain noodles are made together to become a kind of special rice, which is the only one in the country. In the rural areas of Gansu, slurry water is an indispensable raw material in pasta, in noodles, noodles, dough, glutinous rice and so on will be added to the slurry water, so that the rice is slightly sour, plus pickles, is a delicious staple food.

Answer: The key to making sour water is to add an appropriate amount of flour water, so that it can be fermented and sour, and the following are the specific steps to make sour syrup: Tools required: flour, celery segments, kale segments, mash juice, large glass jars, egg beaters.

To prepare the vegetables first, take a handful of celery. Celery cut into celery segments. The celery leaves are also kept, and the taste is also delicious.

Cut off a piece of kale. Cut the cabbage into pieces as well. Put the celery and cabbage in a pot and set aside.

Add flour to the bowl. Add water. Beat the flour with a whisk to make flour water.

After the pot boils water, add the celery and cabbage segments for blanching, and after blanching, take out the celery segments and cabbage segments for later use. Pour in flour water. Just turn on the fire.

Find a large glass jar and put the blanched vegetables in it first. Pour in the cooled flour water. Pour in the mash juice.

Seal for 2 days. Two days later, when the jar is opened, you can smell the sour aroma of the slurry water, and take a little to taste it. It can be seen that it is very sour, and the slurry is successfully made.

First of all, you have to prepare a utensil. Kimchi jars, glass jars, and traditional jars are all fine, as if they are not suitable for iron, the slurry is acidic, and it will react when it encounters iron, not only will the soup turn black, but also lose its taste. The size of the utensils is selected according to the individual's situation.

The first choice for making syrup is vegetable celery, preferably old celery, and celery leaves can also be used. The lotus leaves, wild vegetables, bitter and bitter herbs mentioned above are fine, but don't be too tender vegetables, otherwise it will become a paste after soaking for a few days. Slurry water is the most oil-avoiding, otherwise it is easy to deteriorate, so slurry utensils and dishes must be washed.

When making slurry water, the pot should also be cleaned, add water to boil, add the vegetables, blanch it, take it out and let it cool, squeeze out the excess water with your hands, shake it and put it into the washed utensils. Pour out the water that blanched the vegetables just now, add an appropriate amount of water again and bring to a boil. Put cold water in a small bowl, stir in an appropriate amount of cornmeal, and stir until it becomes a thin paste, without gnocchi.

Pour into a pot of boiling water and bring to a boil to cool. Then pour into the dish and cover with the lid. If it's hot, after two or three days, the dish will turn from green to yellow, the soup will be milky white, and the taste will become sour.

How to make slurry water? Share new practices, don't use the paste water primer to make slurry water quickly, and learn it in 3 minutes.