How to distinguish the real from the fake, how to distinguish the real from the fake?

The eyelet part is plain weave, the structure is relaxed, and the naked eye can see that there is no twisted warp structure at all. There is also a kind of pattern and pores that look at a glance, but because the silk thread is thinnerOrganizational structureIt is dense and cannot be distinguished by the naked eyeMagnifierto discern.

Luo, also known as the twisted Luo, as the name suggests, is a tissue of warp threads. As you can see in the figure, although the weft (the horizontal one) is still parallel, the warp threads are entangled and twisted with each other.

Usually, the Luo we see are roughly two warp noose, three warp nooks, and four warp nooses. And the four warp nooses are even more complicated. The 4 warp threads are used as a twisted group, and twisted with the left and right adjacent groups, and finally the finished product is a chain-shaped twisted hole, entangled with each other.

At present, the two warp and three warp hangers can already use semi-manual ironwood.

Woven by machine, but the four warp twists can only be woven by hand. If the price of the Luo you buy is less than 1,000 yuan, it is definitely not a four-warp twisted Luo, and it is definitely not hand-woven.

The authenticity of the four-warp twisted radish can be distinguished by the following methods:

1.Observe the appearance: The surface of a true four-warp twisted radish usually has some parallel lines, while the surface of a false four-warp twisted radish may be very smooth.

In addition, the pore part of a true four-warp twisted radish is usually plain tissue, while the eyelet part of a false four-warp twisted radish may be other tissues.

2.Smell: Genuine four-warp twisted radishes usually have a fresh aroma, while false four-warp twisted turnips may not have any smell at all.

3.Taste: Genuine four-warp turnips are usually crunchy and tender, while false four-warp turnips may be soft or too spicy.

4.Pattern identification: Use a 10x or higher magnifying glass to observe the surface of the four-warp twisted radish, the real four-warp twisted radish usually has some parallel lines, while the false four-warp twisted radish may not have any lines.

To sum up, if you want to distinguish the real and fake four-warp twisted radish, you can judge it by observing the appearance, smelling the smell, tasting the taste, and doing texture identification.

The four warp threads twisted together are the four warp strands, and the four warp threads twisted together are the four warp strands, and the difference between the four warp and the four warp flowers is the twist method, which will produce different twist hole shapes.

In the history of the development of silk, the Ming Dynasty silk has certain characteristics, and the silk technique continues to follow the Song and Yuan dynasties' production processes such as damaged silk and construction of silk, and evolves into a phoenix tail with a strong decorative taste. That is, by two kinds of color threads alternately weaving lines of different lengths and thicknesses, the heads of the lines are a row of thick and blunt and a row of sharp and thin, the thick ones are short, the thin ones are long, and the thickness is arranged alternately, because the shape is like a phoenix tail and gets its name. In addition, the twin mother warp silk method was also created, that is, a weft thread is used to wind on two warp threads, which is characterized by the fact that the thickness and density of the picture can be arranged according to the author's intention when weaving, and the weaving method can also be changed with the different subject matter.

These two weaving methods are important bases for distinguishing the silk of the Ming Dynasty. However, it is worth noting that in the late Ming Dynasty, after Jiajing, with the decline of the handicraft industry, the production of silk also showed a trend of decadence, and the above two weaving methods may change with the region. The above method is just a summary of experience, it is a basic way to distinguish, if you need to distinguish the real or the fake, it is better to look at the real thing.

How to spot fake money...The simple way not to fake the renminbi can generally be summarized into four types: "one look, two touches, three listens, and four tests". Take a look at the watermark. If you are more than 10 yuan, you can see a watermark such as a portrait at the watermark window.

Ke Dong found a technical "cottage", so let's silence it. Don't step on thunder if you see it.

Hello. 1. There is an anti-counterfeiting code on the packaging box of Redmi mobile phone, and if there is no anti-counterfeiting code or the anti-counterfeiting code is incorrect or has been queried many times, it is fake.

2. In the mobile phone settings, see if you can click to update the system normally, the copycat will always prompt that it is the latest version of the system.

3. Install the Xiaomi mobile phone assistant on the computer, and see if the Redmi phone can be connected with a data cable, but the copycat phone cannot be connected and is not recognized. Xiaomi Mobile Assistant:

The fragrance of the empty cup can be identified.

What is the fragrance of an empty cup? That is, a cup filled with high-quality sauce-flavored liquor, the aroma of the liquor will be retained for a long time, and the aroma is endless and refreshing. In addition, in the back label of sauce-flavored liquor or in the note of the outer box, it is generally noted:

The empty cup is fragrant, and the fragrance lasts for a long time. Therefore, the fragrance of the empty cup can verify the quality of sauce-flavored liquor to a certain extent. The following teaches you the two most reliable methods to identify the quality through the empty cup fragrance:

The first is that there is 3ml left in the cup, and the good soy sauce wine will volatilize slowly, and the alcoholic wine will be fast. The aroma of good soy sauce wine is endless and refreshing, and the only thing left of bad quality wine is the taste of water or bad smell. The second is that there is no left in the glass at all, and the aroma of the sauce wine will last for a long time, which can reach the overnight retention or last for several days.

Old wine lasts longer.

1. Smell the fragrance.

Pour the sauce fragrant wine into a container with a large stomach and a small mouth (such as a wine divider), and smell the fragrance; Or put the wine on the palm of your hand, rub it hot and smell it. The aroma of good pure grain soy sauce wine enters the nasal cavity, like a floral fragrance, which is elegant, delicate and refreshing.

Second, pull the line. A good pure grain soy sauce wine has a moist body, and the wine molecules are firm and long. Holding the wine bottle slowly upside down and hanging high, gradually pulling it up, the wine line will be like a silk hanging and continuous, falling but not scattering.

3. Flower appreciation. Good wine is poured into the glass, the hops are delicate, as fine as millet, even and full, very attractive.

Fourth, look at the color. Compared with alcoholic wine, a good pure grain sauce wine has a crystal clear body, a slightly yellow color, and no trace of mixed color and turbidity.

Regarding the purchase of soy sauce wine, I hope you will remember not to buy too low soy sauce wine. There is a cost limit for sauce wine, so it is destined to have a limit. This limit varies from place to place depending on the brewing situation, but in general fifty yuan per catty is a benchmark

If it exceeds this **, it cannot be guaranteed to be an authentic soy sauce wine; But if it is lower than this, it must be a blended inferior wine. Why not try our Miso Master Sauce Wine, made with pure kunsha technology, which will stand the test of time and quality.

1. From the color and appearance, the body of sauce-flavored liquor should be slightly yellow or colorless and transparent, clear and translucent, without suspension and precipitation. When poured into a clear glass, the larger the beads, the more slowly they disappear, the better. The slow disappearance of the wine beads indicates that the wine has a high concentration, has been stored for a long time, and has a mellow taste and rich sauce aroma when drinking.

This is because the ethanol in the wine reacts with water to form esters, and the longer the wine is stored, the more fragrant the wine will be. Shake it gently, and it is better to hang the glass for a long time.

2. Some counterfeiters will mix yellow in the wine, which can be identified by adding artificial colors. After exposure to the sun, the color of the wine mixed with yellow pigment will fade, and it will not return to its original state after being placed indoors.

3. Smelling is also one of the ways to distinguish between real and fake sauce wine. Take a drop of wine and put it in the palm of your hand, and then rub the palms of your hands a little, and the smell of the wine is fragrant after it is hot, it is a high-quality wine; If the smell is sweet, it is a medium wine; If the smell is bitter, it will be bad wine.

4. Finally, there is tasting. Take a small sip into your mouth, feel whether the wine is full, whether the taste is coordinated, whether the aftertaste is mellow and long, and then swallow it slowly, and then close your mouth and let the wine taste slowly come out of your nose through the nasal cavity, and you will feel a very rich and mellow taste of good wine. In addition, soy sauce wine pays attention to the fragrance of the empty cup, that is, after drinking the wine in the cup, the empty cup is left for a long time and has a fragrance.

5. In addition, you can also do a physical test. Take a drop of edible oil and put it in the wine, if it is found that the oil spreads irregularly in the wine, and the sinking speed changes significantly, it is inferior wine; If you find that the oil is suspended in the wine to form a round drop, and the diffusion is very slow, it is undoubtedly a high-quality wine.

How to distinguish the real from the fake fish maw:

1. Transparency.

This is the most basic characteristic of fish gelatin, if the fish gelatin has no permeability, then it is generally fake. What do you think about transparency? The easiest way to do this is to look against the light and see if you can see your fingers, that is, you can feel that the gelatin is transparent.

2. Texture texture.

Each of the different varieties of fish maw has its own unique texture, but some fish maw textures are more similar, such as the red mouth and the North Sea male belly, the texture is more delicate and supple. If there is no texture, it is very rigid piece by piece of fish maw, it may be fake.

3. Bubble invasion. The authenticity of fish gelatin can be distinguished by invasion of bubbles, and in general, fish gelatin soaked in water is still intact and will not be scattered and deformed. Fish gelatin will increase with the time of soaking, and it will become a little larger accordingly, but some varieties will not change significantly after soaking, but the basic ones will become larger.

4. Break it open. This method is simple, that is, try to break the fish gelatin to see if it will be easy to break. However, the thicker fish gelatin and the larger fish gelatin are difficult to break.

First, look at the fiber.

In the market, the real fish maw is elastic, when it is taken apart, it has fibers one by one, and fake fish maw is without fibers one by one, which is the same feeling as rice noodles.

Second, look at the color.

The real fish maw is not processed, it is natural, relatively complete, there is no incision, no break. Really good fish maw is golden in color, and the primary color is bloody and golden in color, which proves that the older the year, the better the quality.

Third, look at the figure.

A good fish maw, the thicker the better, the flat a little better, the edge of the fish maw should not be rotten, more complete better.

There is a unified standard for the best fish maw, that is, the thicker the fish maw, the more gum it contains, and the better the effect.

Fourth, look at the lines.

When buying fish maw, it is also important to distinguish the authenticity of fish maw, and it is also important to look at the texture of fish maw.

Fifth, look at the hardness.

Fish maw will lose a lot of water in the process of production, resulting in the density of fish maw getting stronger and stronger, and the fish maw will be more and more compact, and there is a strong hardness.

Data development

Fish gelatin is a dried product of fish maw (auxiliary respiratory organs), rich in gelatin, so it is called fish maw, also known as fish maw and fish maw. Fish gelatin, along with bird's nest and shark fin, is one of the "eight treasures" and is known as "marine ginseng".

The real fish maw is not a whole uniform color or all white, crystal clear, with natural textures, uneven amber color, but not bleached high-quality. In the current seafood market, many sellers use bleach to bleach the fish maw in order to pursue the beauty of the appearance of fish maw, but in fact, this has destroyed the healthy nature of fish maw. Fish maw with primary color and blood is really good fish maw.

If a fish maw has no transparency, it can basically be judged to be fake, generally speaking, when picking fish maw, you can put it under the light to shine, if the fish maw is translucent, the quality is better. In addition, it is better to choose a thicker one that smells odorless. Fish maw male thick body hypertrophy, when buying to choose some heavier, thick and dry, do not flower heart, the so-called flower heart, that is, in the drying process, the sun or baking overheated, the formation of fish maw surface dry, and the middle is not dry, after a long time, the center of the fish maw becomes carrion, a soaking in water will emit a smell.

The fish maw that you just bought is best dried before eating, and the taste will be stronger. To eat fish maw, you must take the time to learn and master the most basic identification standards and correct eating methods. If you eat the products sold by those black-hearted merchants just now, it is really a waste of money and health.

As one of the eight treasures of seafood, fish gelatin is very expensive. In short, good goods are not cheap, cheap goods are not good, it is precisely because of the rarity of deep-sea fish gelatin that there are very few ** on the market, and only in FLM fish gelatin can you buy real deep-sea fish gelatin.