Plant leaves preservation, how to preserve the collected leaves?

For plant materials with less water content, easy to dry, and not easy to deform after drying, such as leaves, vacuum drying, freeze drying, microwave drying, silica gel drying and absorbent paper pressing and other physical methods can be used for forced dehydration. It is also possible to first carry out the necessary chemical treatment, and then dehydrate and dry. Depending on the processing method, the preparation method of dry specimens can be divided into the following three types:

Taxidermy making. Prepare a sufficient amount of absorbent paper (mostly replace with core paper), the size of the paper is 28 42 cm, spread the paper on the special plant specimen clip, the washed specimen should be put on the core paper, use tweezers on the paper to correct the posture, and then cover a core paper, place the specimen on the paper, and then cover the core paper on the specimen, so that the layers are stacked and clamped into the specimen clip, and the specimen clip is tightened with a rope or press a heavy object on the specimen clip, so that the core paper can absorb the moisture in the plant body faster. In the meantime, the paper should be changed in time, initially 1 2 times a day, and then every 2 or 3 days (the paper should be dried for the next time, until the specimen is dry).

The size of the paper is generally 26 36 cm, the lower right corner of the paper should be labeled, and finally the translucent cover paper should be pasted. Preparation of primary color laminated specimens. The green leaves and flowers are separated first, and the green leaves and flowers of different colors are treated with different chemical methods.

Treatment of green branches and leaves: add copper acetate to a solution of acetic acid with a concentration of 50 to make a saturated solution of copper acetate, take a saturated solution and dilute it with 4 parts of water, and then put the plant material into the dilution solution to heat, so that the temperature is kept between 75 and 85. At this time, the green branches and leaves gradually turn yellow, and after continuing to heat them back to their original green, stop heating immediately, and then take the specimen out of the solution, wash it with water, put it on the core paper, place it in the specimen holder for pressurization, and pay attention to changing the paper in time.

Specimen clips can also be vacuumed in a vacuum drying oven. At the same time, it can be heated to about 75. Handling of various decors:

Red flowers can be soaked in a solution of 2 tartaric acid for 10-20 min; Purple flowers can be soaked in a solution of 2 aluminum sulfate for 10-20 min. The soaked flowers should be washed and dehydrated after being removed from the solution. The method of dehydration is the same as that of the foliage.

The dried branches and leaves and flowers should be put on the table paper in time, and the label should be pasted in the lower right corner of the table paper, and finally sent to the card protection machine for high-temperature lamination. Production of three-dimensional specimens in primary colors. Take the branches and leaves of the plant with flowers and put them into the container, bury them all with silica gel particles with a particle size of 20 50 mesh, and the specimen will dry thoroughly for about 10 days, and then it can be taken out of the silica gel, and immediately sealed into a specimen bottle containing a small amount of desiccant for long-term preservation, and the specimen can also be sealed and cast into a colorless and transparent synthetic polymer material for preservation, and no matter which preservation method can not be exposed to sunlight. Satisfied.

The situation in the water is not completely closed, because there will be oxygen in the water, and if there is oxygen and water, it will rot quickly... You can make a bookmark or buy a special plant preservative, but ** is high...

It was rotten ...... a few daysIf you want to keep it for a long time, it is better to dehydrate it as a specimen, and it is most convenient to clip it directly into the book.

Here's how:

Choose relatively flat, rather than curly leaves. Look for leaves that are not spotted or uneven. Don't be afraid to experiment with different colors of leaves.

Choosing those leaves to save is also a great activity for kids. Because they are closer to the ground, they also have a better view.

For a more intense color, consider the leaves of the following trees: aspen, black gum.

Ginkgo, maple (sugar maple.

red maple), sour wood, sassafras and sweet gum.

Weigh. Pressing the leaves with a weight is the easiest way to preserve the fallen leaves, and in order to use the pressed leaves in the fall, choose a relatively flat and thin one with a moisture content.

Low leaves. Next, sandwich between newspaper and wax paper. Then choose some of the heaviest books and stack the arhats and you're good to go. To prevent the leaves from curling, you need to have enough weight. Put the book in a dry place after a week.

Reexamine. Make sure the leaves are dry and not rotten. You may need to leave the books in for another 1 to 2 weeks until they are completely dry.

If you want softer leaves, soak them in a diluted fabric softener before pressing. Or try applying a thin layer of petroleum jelly to the surface.

Sprinkle the pressed leaves on a rack. Fill a basket with pressed leaves and make a center. The compacted leaves can also be used as a condiment on the dining table. Place the leaves on a table or tablecloth and cover with a clear cloth or glass or plastic lid.

Wax embossed leaves are a great place for kids to play and make collages or cell phones. Pin each leaf to the curtains or glue the hot glue to the shade to match the colors of the season. Make more craft ideas out of preserved fallen leaves.

Microwave the leaves.

The microwave oven is a quick way to save almost everything. Choose fresh and soft leaves. Avoid dry fallen leaves.

Sandwich individual leaves or small, flat leaves between two tissues. Put the sandwich in the microwave and microwave for 30 seconds to check the leaves. The thicker or wetter the leaves, the longer it will take.

If the leaves are not dry, microwave them every 30 seconds until they feel dry.

Note: These leaves may catch fire, just like other things that have been left in the microwave for too long. So keep checking. Don't wait until the leaves are brittle or charred. They continue to heat and dry outside the microwave for a few seconds, so you don't want to overdo it.

Update 1:EX: Green maple, olive tree, camphor tree, spring ageless, copper coin grass. of the blades.

Update 2:Do the leaves go straight to the refrigerator, or do they have to go through other treatments first?

In my experience.

It is considered best to use two layers of slightly moistened thin paper beforehand.

Clamp the leaves and lay them flat in the lower compartment of the refrigerator. If the temperature is moderate, it is not too low (about 5-10 degrees Celsius).

It can be placed for durability and unchanged; But it can be about a week at most.

References: Your own experience and what you have seen and heard.

You can try to spray d white vinegar after washing, lemon juice **white vinegar is maintained to be durable**, and then put it in the refrigerator with a sealed ge bag.

It can be stored for about a week.

You can try putting it in the fridge, and if that's still the case, I'm fine.

The leaves of the plant can be stored in the refrigerator, and pickles and kimchi can also be pickled.

Kimchi, known in ancient times as 葅, refers to vegetables that have been fermented for a long period of time. It is a processed product of vegetable lactic acid fermentation brewed in a low-concentration table salt solution.

The craftsmanship of kimchi is one of the long and exquisite culinary heritage of our country.

A variety of seasonal vegetables, such as cabbage, cabbage, carrots, peppers, cucumbers, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi. Kimchi is one of the most popular and widely processed vegetable products in China, and its manufacturers are all over the country with a wide variety of varieties. Sichuan kimchi is a typical representative of kimchi in China, its taste is salty and sour, crisp and tender, bright color, fragrant, can increase appetite, help digestion, salt content of 4%-8%, its production process is as follows:

Fresh vegetables, finished, washed, cut, dried, watered, put into the jar, soaked in salted water, closed fermentation, finished product.

Sichuan kimchi is a "kimchi" in the true sense of the word, and its essence lies in the fact that all kinds of vegetables play a role in fermentation through soaking in a closed closed territory, so as to produce the unique flavor and texture of kimchi. The vessel that provides a closed environment for malolactic fermentation is the kimchi jar. In Sichuan, almost every family makes kimchi, and every family has one or several kimchi jars, and the choice of kimchi jars is especially important for the quality of kimchi.

Kimchi jars are generally made of clay as raw materials and glazed on both sides, and can also be made of glass fiber reinforced plastic and painted iron, but these materials are required not to react chemically with salt water or vegetables. In addition, kimchi jars also require good enamel, no cracks, no trachoma, good water sealing performance along the altar edge, and crisp steel sound.

The pickling liquid commonly used in kimchi has sour and salty taste and sweet and sour taste, the former tastes sour, salty, fresh and spicy, and the main auxiliary materials used are salt, pepper, white wine, dried chili pepper, brown sugar, and boiled with water. The latter tastes sour and sweet, and the main auxiliary materials are sugar, white vinegar, salt, and bay leaves boiled with water.

Seasoning is an indispensable material for the preparation of kimchi brine, which is not only the key to forming the unique flavor of kimchi, but also can play a role in sterilization and odor inhibition. The seasonings used in Sichuan kimchi include condiments and spices, such as wine, sugar, chili pepper, etc., and spices such as star anise, grass fruit, and Sichuan pepper. At present, most kimchi manufacturers in Sichuan still follow the traditional process of old pickled brine for production, that is, first add old brine (kimchi marinade) to the kimchi jar, and finally add auxiliary materials and raw materials for fermentation production, of course, if the old brine is insufficient, add new brine.

The longer the kimchi marinade is used, the more fragrant and delicious the soaked dishes will be, and now you can still find kimchi marinade that has been used for decades or even hundreds of years in Sichuan.

1. Plant specimens, generally taking the leaves of plants;

2. Pick a leaf that needs to be made into a specimen and pick the young leaves;

3. Sandwich the leaves in a thick book, and change the pages after a period of time, so that the paper can completely absorb the water in the leaves;

4. When the water in the leaves is completely absorbed, the specimen is completed;

5. The preservation of the plant label god Shitan can be placed in a book, which can be pressed under a glass plate and placed in a mirror frame.