Why do you put a few buckets of water in a vegetable kiln in the winter in the north 5

Because the temperature in the winter in the north is low, putting a few buckets of water in the vegetable cellar is to use the heat release during solidification, so that the temperature in the vegetable cellar is not too low, and the vegetables will not freeze. So just keep a few buckets of water in the vegetable cellar.

Winter, refers to winter. The coldest season of the year in the Northern Hemisphere, the others are spring, summer and autumn. Astronomically believed to be from December to February, the Chinese custom refers to the three-month period from the beginning of winter to the beginning of spring, also referring to the lunar calendar"Ten, ten.

I.XII"Trimester.

Winter is the fourth season of the year in some areas, and as the weather turns colder (except in the equatorial regions), it means silence and desertion in many areas. When the cold hits, organisms will reduce their life activities, many plants will lose their leaves, and animals will hibernate, some called hibernation. Migratory birds fly to warmer places for the winter.

I think: one is to keep warm, and the other is to absorb the carbon dioxide produced by vegetables through aerobic respiration in time, because carbon dioxide reaches a certain concentration, which inhibits the aerobic respiration of vegetables, and vegetables will undergo anaerobic respiration, and vegetables will produce anaerobic substances that will cause vegetables to rot or deteriorate faster.

This is done so that the vegetable cellar is kept at a certain temperature so that it does not freeze.

Because the water solidifies when the ice is cleaned, it releases a lot of heat, which increases the ambient temperature.

This is the application of the principle of water curing and endothermic to cool down.

Keep the vegetables hydrated and keep the vegetables fresh.

In the winter in the north, in order to prevent the vegetables from being frozen, a few buckets of water are often placed in the vegetable cellarThe purpose of this is to prevent vegetables from being frozen at low temperatures, and the principle is that the water will solidify at low temperatures, and the water will release heat during the solidification process, and the temperature in the vegetable cellar will not be too low due to the presence of several buckets of water.

Why does the vegetable cellar exist?

In the past, in the north, every household would dig a basement in their yard to store vegetables. In the winter, when the weather is severe and the variety of vegetables is scarce, all the vegetables that the family wants to eat in the winter rely on the vegetable cellar to store in advance. The small variety of vegetables in winter, the lack of greenhouse planting technology, and the lack of refrigerators are the main reasons for the emergence of vegetable cellars.

The vegetable cellar is a very intelligent invention, placing a few jars of water in the vegetable cellar is also an empirical method for better storage of vegetables, the water will solidify into ice in the cold winter, and the heat will be released in the process to ensure that the temperature in the vegetable cellar will not be too low, it can be kept between zero degrees Celsius and five degrees Celsius, and the vegetables will not be frozen, and the cabbage, radish and other common vegetables in the vegetable cellar can be stored for a winter.

Vegetable cellar storage principle

Why can you store vegetables by digging holes in the ground? There are three main reasons for this:First of all, in winter, the heat transfer of the land is poor, and the temperature below is much higher than above ground, and the temperature gets higher the further down.

In the northern winter, vegetables are very easy to freeze if they are stored on the ground, and they are stored at a depth of 1 to 2 meters, where the temperature is more suitable for the storage of vegetables.

Secondly, the underground air circulation is poor, and the respiration of vegetables will produce a large amount of carbon dioxide, and the high concentration of carbon dioxide will inhibit the respiration of vegetables, which is more conducive to insurance. Again,The humidity in the vegetable cellar is also very high, which can reduce the loss of water from vegetables and is more conducive to freshness.

The vegetable cellar is an ancient and limited way to preserve vegetables, but due to the extremely high concentration of carbon dioxide inside, people need a candle before entering the vegetable cellar, if the candle is extinguished, it means that the internal carbon dioxide concentration is too high, and it needs to be ventilated for a period of time before entering, otherwise it is very easy to cause poisoning.

This is the law of physical solidification and its characteristics. Because the temperature in the north is low in winter, putting a few buckets of water in the vegetable cellar is to use the heat release during solidification, so that the temperature in the vegetable cellar is not too low, and the vegetables will not freeze bad, so put a few buckets of water in the vegetable cellar.

This is the principle of using water to solidify and release heat. In winter, when the temperature is too low, the water in the cellar will solidify, and in the process of solidification, the water will release heat, so that the temperature in the cellar will not be too low and freeze the vegetables.

In the winter in the north, a few buckets of water will be placed in the vegetable cellar, mainly because the water will be released when it solidifies, so that the temperature in the vegetable cellar will not be too low, and the vegetables will not be easy to freeze.

This is actually a simple physical principle, because the temperature in the cellar is relatively low, if you release water, the water will solidify, and the solidification will release heat, which can prevent the vegetables from freezing.

In winter, put a bucket of water in the vegetable cellar, and use the water to release heat when it freezes, and as long as there is liquid water, the temperature in the vegetable cellar will not be low below 0.

Because the temperature in the winter in the north is low, putting a few buckets of water in the vegetable cellar is to use the heat release during solidification, so that the temperature in the vegetable cellar is not too low, and the vegetables will not freeze.

This is actually the use of a physical phenomenon of solidification of an object.

The law of solidification and its characteristics.

1. Temperature characteristics of crystal solidification: heat is released, and the temperature remains unchanged;

2. Temperature characteristics of amorphous solidification: heat is released, and the temperature is continuously reduced 3. The conditions for crystal solidification are: the temperature should reach the freezing point; Continuing to exothermic outwards, note that the melting point and freezing point of the same crystal are the same.

One is to keep the vegetable cellar with moisture and not let the vegetables dry up.

Second, the temperature in the northern winter is low, so the vegetables in the vegetable cellar will not be frozen due to cooling.

Water solidification is exothermic so that the dish will not freeze and spoil.

Increase the moisture and oxygen content of the vegetable cellar!

In winter, put a few buckets of water in the vegetable cellar, the water will solidify when it is cold, and the heat should be released from the solidification, so that the temperature of the vegetable cellar will not be too low and the vegetables will be frozen, so the answer is: coagulation; put

Answer: Because the temperature in the winter in the north is low, putting a few buckets of water in the vegetable cellar is to use the heat release during solidification, so that the temperature in the vegetable cellar is not too low, and the vegetables will not freeze so put a few buckets of water in the vegetable cellar

Answer: The purpose of putting water in the vegetable cellar is to let the water release heat in the process of solidifying into ice, so that the vegetables will not freeze and spoil, so it plays a role in protecting the vegetables.

In winter, the northern climate is cold, and the water freezes and exothermy, which can prevent the vegetables from being frozen and damaged, and play a role in protecting the vegetables.

Why store bok choy in a cellar with several buckets of water?

Function: Maintain the temperature and adjust the temperature.

Reason: It is manifested in two aspects, 1. Because the specific heat capacity of water is larger, a certain quality of water rises (or decreases) a certain temperature to absorb (or release) more heat, which is conducive to using water as a coolant or keeping warm. The former is to let the water absorb and take away more heat; The latter is to let out more heat from the water.

2. Due to the large specific heat capacity of water, a certain mass of water absorbs (or releases) more heat while its own temperature does not change much, which is conducive to regulating temperature.