Is there any basis for vinegar to have a bactericidal effect?

Vinegar is a weakly acidic substance, because vinegar is acidic and has an inhibitory effect on bacteria, so it has the ability to kill bacteria.

Yes, it has the effect of sterilization and antiseptic.

Since ancient times, people have used vinegar to sterilize and preservative, and when the epidemic is epidemic, they will burn stones and pour vinegar, and use its steam to smoke the room. In addition, vinegar has long been used to marinate fish and vegetables to increase the shelf life of food. Both vinegar and salt have been the best preservatives throughout the ages.

Modern scientific research has confirmed that vinegar does have a strong bactericidal ability, which can kill Staphylococcus pyogenes, Salmonella, Escherichia coli, dysentery bacillus, etc. within 30 minutes. In the season when respiratory diseases are common, you can infiltrate some water into the vinegar, and then put it on the fire to heat, so that the vinegar and water mixture can slowly evaporate indoors, which can achieve the effective effect of preventing colds.

5 types of people should not be jealous

1. People who are allergic to vinegar and those with low blood pressure should not use it. Vinegar can cause allergies in such people and cause rashes, itching, edema, asthma and other symptoms. In addition, vinegar consumption in patients with low blood pressure will lead to adverse reactions such as headache, dizziness, and general weakness due to lower blood pressure.

2. Those who are taking Western medicine should not be advised. People who are taking certain western medicines should not be jealous. Because acetic acid can change the pH of the local environment in the human body, so that some drugs do not work.

When taking sulfonamides, sodium bicarbonate, magnesium oxide, gastric comfort alkaline drugs, it is not advisable to eat vinegar, because acetic acid can neutralize alkaline drugs and make them ineffective.

When using antimicrobial drugs such as gentamicin, kanamycin, streptomycin, erythromycin, etc., it is not advisable to be jealous, because the effect of these antibiotics in an acidic environment will be reduced, affecting the efficacy of the drug.

3. It is not suitable when taking traditional Chinese medicine that "relieves diaphoresis". Traditional Chinese medicine believes that acid can be astringent, and when it is combined with traditional Chinese medicine such as compound Yinqiao tablets, vinegar will promote the contraction of human sweat pores, and will also destroy the alkaloids and other active ingredients in traditional Chinese medicine, thereby interfering with the diaphoretic effect of traditional Chinese medicine.

4. Patients with gastric ulcer and hyperacidity are not suitable. Vinegar will not only corrode the gastrointestinal mucosa of such patients and aggravate the development of ulcer disease, but also vinegar itself is rich in organic acids, which can make the digestive organs secrete a large amount of digestive juices, thereby increasing the digestion of gastric acid and leading to the aggravation of ulcers.

5. Elderly people with fractures should avoid jealousy. In addition, older people should avoid jealousy during fractures**and**. Vinegar can soften bones and decalcify, destroy the dynamic balance of calcium in the human body, promote and aggravate osteoporosis, make the injured limbs sore, aggravated pain, and fractures can not heal.

The above content refers to People's Daily Online - vinegar can sterilize, antiseptic and relieve fatigue, and 5 types of people should not eat it.

For modern people, the microwave oven is one of the indispensable appliances in the kitchen, its appearance has brought great convenience to our lives, its high temperature can not only be used for heating, cooking, thawing function, but also can be used for disinfection, quickly eliminate bacteria and germs at high temperatures. But can a microwave oven sterilize dishes and chopsticks, let's take a look right away.

1. Can the microwave oven sterilize dishes and chopsticks?

You can sterilize the dishes and chopsticks in a very simple way, put the dishes and chopsticks neatly in a container, pour two-thirds of the hot water into the container to soak, and then put it in the microwave for about 3-6 minutes. However, it should be noted that it should not be boiled dry-free without water, and water must be added to it. And the disinfection time should not be too long, so as not to cause the tableware to burn.

Not all tableware can be sterilized, for example, metal and stainless steel tableware should never be put into the microwave oven, because the metal tableware in the heating process, will destroy the magnetron in the microwave oven, and as an important control in the microwave oven, it will shorten the service life when damaged, and even have the danger.

2. What other disinfection work can be done in the microwave oven?

1. Towel disinfection.

After washing the towel, put it in the microwave and heat it for 3-4 minutes, the effect is better than the effect of sun exposure.

2. Disinfection of rags.

Kitchen rags or sponges can emit odors and make people uncomfortable after using them for a long time. You can soak a sponge or rag in lemonade and heat it in the microwave for 1-2 minutes, which has been shown to kill more than 99% of the bacteria in the rag (such as E. coli, etc.), and remove odors well.

3. Disinfect plastic boards.

Wash the cutting board with clean water, slice the lemon, take out a piece and scrub the cutting board vigorously, and put the cutting board stained with lemon juice in the microwave for 1 minute.

Vinegar has acid and can sterilize. But not all bacteria can be killed. It can only kill small bacteria.

1. Introduction to vinegar.

1. Vinegar is a traditional condiment in major Chinese cuisines. According to the existing written records, the ancient Han working people used koji as a starter to ferment vinegar, oriental vinegar originated in China, and the history of vinegar brewing according to literature is at least more than 3,000 years.

2. China's famous vinegars include Guangling Dengbao Vinegar, Qishan Vinegar, Shanxi Old Aged Vinegar, Baoning Vinegar, Zhenjiang Balsamic Vinegar, Tianjin Duliu Old Vinegar, Fujian Yongchun Old Vinegar, Henan Old Turtle Yite Vinegar and Red Yeast Rice Vinegar and Original Balsamic Vinegar.

2. Classification of vinegar.

1. Brown rice vinegar.

Brown rice before bleaching is used as a raw material, which contains amino acids and has a delicious taste, so you can add honey or juice to drink.

2. Glutinous rice vinegar.

Brewed naturally, it contains amino acids, vitamins, acetic acid and organic acids and other nutrients, with a luscious taste and healthy effect.

3. Wheat vinegar.

Generally, rice is used in the south and sorghum is used in the north, while Henan old turtle vinegar uses wheat as the main material, which is rare in the national vinegar industry.

4. Rice vinegar. Rice vinegar is made using white rice; It is formed by the most primitive handmade brewing process of the people. The taste is pure, and it has a certain effect on the prevention and treatment of heat stroke. And it also has a very good effect on regulating the stomach and intestines. This craft is widely spread among the people of Taojiang, Hunan.

3. Vinegar selection skills.

1. Look at the label.

According to the requirements of the national standard, the content of total acid should be indicated on the label of vinegar products. The total acid content is a characteristic indicator of vinegar products, and the higher the content, the stronger the acidity of the vinegar. Generally speaking, the total acid content of vinegar should be.

2. Look at the color and posture.

Brewed vinegar has an amber or reddish-brown color, and the shiny one is preferred. The body is clear, the concentration is appropriate, and the product quality without suspended solids and precipitation is better.

3. Smell the aroma and taste the taste.

Good vinegar should have the unique aroma and ester aroma of vinegar, and should not have a bad smell. The sour taste is soft, the aftertaste is long, mellow, not astringent, and there is no peculiar smell.