Why do I spit out the dish but the color of the dish changes?

Because the food we eat in our mouths, after the initial digestion of saliva, its composition has changed, and the color of the corresponding dish has also changed, which is normal and there is no need to worry.

Because if you spit water, it may be because the food is swallowed offline, and when you spit out the food in the esophagus during eating, because the thick saliva is connected to the residue of the residual food, the leaves of the green vegetables have been spit out, because you may have eaten it for too long, and the chemical changes have been carried out in the mouth with the saliva.

Because after the food is chewed in your mouth, the color itself has changed, and it is no longer the color of emerald green, so the color of the dish you spit out will become dull yellow.

This phenomenon usually occurs during a meal or just after eating, because the food you eat has not been completely swallowed into your stomach, and there are still some residues in your throat, and when you spit, these remaining dishes in your throat are brought out by saliva, and then the saliva is dyed into the color of the dish.

Maybe the pigment has been chewed and only the fiber is left, or it has been mixed with other dishes and stained, so you can check whether there is bleeding in the mouth.

Because the food you spit out may remain between your teeth. The vegetables between the teeth will slowly oxidize, which will change the color of the dishes, which will cause the dishes you spit out to change color.

This should be the dish you eat is not well digested, and the stomach reflux turns out, and the color of the dish must change color after the digestion of gastric juice. Stomach acid has a certain corrosive effect on food. So the discoloration is not strange.

Because the dish will be digested when you eat it in your mouth, if you spit it out a little bit, the color will definitely be different, and it will be a semi-digested dish.

One is that the dish has a certain "communication" with your salivary enzyme in your mouth, and it has no effect on taking off, causing the color of the dish to change. The second is that the juice of the dish is chewed by you, causing it to change back to its original color.

It is because vomiting will be mixed with some substances in the stomach to be discharged, if it is some other substances in the stomach, it will produce color changes, it is recommended to go to the hospital to check whether there is any stomach disease.

The color of the dish changes because the enzymes and other ingredients in the saliva react with the dish and change the color of the dish.

This is because after the dish is eaten in the stomach, or after it is eaten in the mouth, there will be an oxidation process, and the chlorophyll in it will be decomposed, so the color of the spit out will change.

Because in our mouth, there are all kinds of bacteria and some salivary enzymes, which will have a certain effect on the dish, and the dish has undergone a certain oxidation after frying, so the color change is very normal.

Generally, when food enters the stomach, it will be oxidized by digestive enzymes in the stomach, and the green vegetables will be black after re-oxidation, and the color will change.

The color of the dish you eat is different from the dish you spit out, probably because the salivary enzyme in your mouth destroys one of the enzymes in the vegetable, causing you to look different in color.

Hello, it may be that you have some vegetables stuck to your teeth, and when you spit out, you spit out the dishes by the way, because the food will change color after being in the mouth for a long time, just like when you cook the vegetables, the dishes will change color after they are cooked, and they are not the same as fresh ones.

This is because after the dish is eaten by you, it passes through the stomach, and the stomach acid in the stomach has some changes, mainly digestive enzymes, so its color will definitely change.

Because the material is rich in chlorophyll, there is salivary amylase in the mouth, which is decomposed by salivary starch mold, so the color of the dish spit out will fade.

I think that after a person eats the food in his mouth, he digests it in the stomach, but at this time he is no longer fresh, so it is not the color of the food at all. So when you spit it out, its color has already become older.

Hello, when you say spitting out the dish, do you mean the spit out dish? In this case, it is normal for the color to change, because he has gone through the initial digestion of stomach acid in the stomach, and the color has changed, which is very normal.

It is possible that the rapid oxidation of the leaves occurred when they entered your mouth, so although the essence of the leaves has not changed, the color has changed.

Because the dish is infiltrated by saliva, there are a lot of bacteria in the saliva, which may be decomposed, just like our tartar and dental calculus, which are the manifestations of bacterial results.

So you will feel that the color has changed, which is a very normal phenomenon.

Spit out the dish when you spit. It is possible that the food was not swallowed when eating, either in the mouth or in the throat. The reason why it has changed color is because of the passage of time.

This is because the plant pigment is broken down by the amylase enzyme in the saliva, so the color of the dish that is spit out will change.

Because there are certain enzymes in the human mouth. So when you chew these dishes, you let the dishes digest, so the color of the natural dishes changes. This is a normal thing.

Hello, it's because the dish has been chewed by you, and the saliva contains salivary enzymes, which change the color of the dish.

Because there is some saliva in our mouths, in the process of digestion, salivary amylase causes the dish to change its color during digestion.

If it refers to dishes such as purple cabbage, there are also relatively rich anthocyanins, it is mainly due to the pH value in the mouth, and the color is usually slightly blue. In general, other leafy greens, carrots, etc. usually have little effect.

You can eat more japonica rice, porridge, noodles, millet and other foods every day, eat more vegetables like carrots, bitter gourd, zucchini, etc., and you can choose to eat some apples and bananas as snacks.

Therefore, it is necessary to pay attention to eating small and frequent meals, never develop the habit of being hungry and full, and do not wait until you are hungry to go.

When eating, you should know that developing the habit of eating regularly is the best way to prevent stomach attacks.

Eat more foods that are easy to digest and foods that help digestion like dragon fruit, apples, broccoli, bananas are all foods that help with digestion.

In addition to the above methods, you can try to drink 9 flavors of Xinwei tea to regulate the inside of the body, according to the concept of traditional Chinese medicine from the inside out, appetizing and awakening the spleen, and stomach pain, relieving stomach pain, vomiting pantothenic acid, burning discomfort and other conditions.

When it is winter.

After a winter of storage and the rise of spring temperature, the nitrite content in sauerkraut and pickles increases, and eating too much or too dark sauerkraut or pickles at one time can easily cause nitrite poisoning, and there are poisoning symptoms such as blue lips, headache, dizziness, nausea and vomiting, and palpitation. In general, good sauerkraut is natural in color, pale yellow in color, and has a natural lactic acid taste. When eating sauerkraut, it is best to soak it in water for 10 minutes, and then eat, do not take too much at one time, to prevent the taste from changing, and keep the sauerkraut delicious, sweet and crisp.

It should be that the dominant microorganisms in the kimchi jar have changed, but it's a pity that the old brine of more than ten years is gone!

If the dish is salty at the same time, it means that there is too much salt.

First: "When it is acid", it turns yellowThe reason for this fading is actually very simple, that is, because green leafy vegetables have chloroplasts, chloroplasts produce chlorophyll through photosynthesis, this chlorophyll is the green we see, this chlorophyll is very fragile, it is easy to reduce due to external reasons, so that the green is reduced, from green to yellow, and the speed of fading is also related to the practice, because chlorophyll contains divalent magnesium ions, and the magnesium ions are replaced by hydrogen ions under acidic conditions, and they will become yellow. At this time, it will quickly turn from green to yellow, which is why when we stir-fry, as soon as we add vinegar leafy greens, they turn yellow.

Second: organic acids are not volatileDon't cover the lid when stir-frying, the lid will not volatilize organic acids, and the more magnesium will be lost, the more yellow it will be, so the stewed vegetables will fade and turn yellow when stir-frying. And it is very simple not to let the green of the leaves turn yellow, stir-fry when stir-frying, do not stir-fry on low heat, be sure to burst the fire, the stir-fried dishes are not only beautiful in color but also sweeter in taste.

Thirdly: the method of preventing yellowing of the soil (but this method is incorrect).

The yellowing of vegetable leaves is mainly due to the decomposition of chlorophyll in vegetables due to high temperature or acid-alkali environment caused by seasonings during cooking, so vegetables are easy to turn yellow.

It should be because of this extra move - when the lid is covered when cooking, the divalent magnesium ions in the chlorophyll of vegetables are detached (that is, a chemical reaction occurs), and the chlorophyll is no longer normal, and it will turn yellow.

When we fry green leafy vegetables, we must not cover the pot, if we cover the pot to cook the green vegetables, the green leaflets inside will be quickly destroyed, the taste is not fresh and sweet, and the color is not good-looking.

We usually put some other ingredients such as greens and some dark vegetables when we make soup, so when we put it out, it will turn black.

You can talk to the restaurant staff about your grievances, and if necessary, you can complain to the health department.

1. The color of the computer menu is changed with the change of the theme of the computer desktop, right-click [Personalization] on the computer desktop, as shown in the following figure:

2. After entering, select several themes under [Theme], and the color and theme of the toolbar under your computer desktop will change after selection, as shown in the following figure:

This is the theme of the computer has been changed, you and my computer --- properties, find the theme, and change the theme from there.

Question: The inside of the garden is black. Before and light blue.

Answer: Try this: Open the Control Panel, select Appearance & Personalization, and choose to adjust the screen resolution. Once you're in, select Advanced Settings and then tap on Color Management. Finally, click on Advanced Options and click on Calibrate Display below.

Oh, then you should be missing the desktop background image.

The question is not. I was tuned. I forgot how to tune it back.

What system?

Click your mouse on an empty spot on the desktop.

Question table. win10。The page I'm showing is above.

See if there are any options such as "Personalization", "Themes", "Desktop", etc.

You right-click on the computer, open [Properties], then [Advanced System Settings], then [Advanced], then [Performance], then check [Use Visual Styles on Windows and Buttons], and then OK!

Desktop right-click-properties-theme-drop-down changed to winxp-ok!

Change the theme to win xp on it.

Colorful dumplings are very popular, it is not only beautiful in color, but also very nutritious, because the dumpling skin of colorful dumplings is made of noodles with a variety of vegetable juices, so, whether it is eating at home or entertaining, everyone likes to wrap a plate of colorful dumplings, especially if there are children, colorful dumplings children look good, and they will eat a lot unconsciously, and they don't have to worry about children eating badly!

However, everyone has found a problem in the process of making colorful dumplings, that is, the color dumplings that have just been wrapped are very beautiful, and once they are preheated, they will change color, and the color will not look good at all after cooking, and some will be black, what is going on? Actually, there are ways to do it, and it's very simple, just put some when squeezing the vegetable juice''it''The dumplings are still bright in color after cooking!

This thing is available in every kitchen, it is very common, and it is inseparable from every meal''it''！It is the salt that we use daily to season, when making colorful dumplings, we must first squeeze vegetable juice or fruit juice, and the juice is used to mix noodles, and you can make colorful colorful dumplings. When squeezing the juice, you can add some salt to it, so that even if the dumplings are cooked, the color will still be the same as when they were raw, and they will not "fade" at all, which is very beautiful!

Principle: Fruit and vegetable powder contains anthocyanins.

It changes when exposed to heat. When boiling dumplings, a small amount of salt can also be added to the water, which can play a secondary role in fixing the color, and the boiled colored dumplings will remain bright as before.

In addition, do not add a lot of water when juicing, you should do more vegetables and less water, and put less water if you can, it is best not to put it, so that the color will be naturally dark. When cooking dumplings, keep the lid of the pot uncovered, so that not only can you retain the bright and beautiful color, but the dumplings should not break the skin, and the taste is more tough. Have you learned the tricks of these colorful dumplings?

Be sure to use it next time, and make sure you make a plate of beautiful colorful dumplings!