Will formaldehyde in the house contaminate the flour?

At room temperature for a short period of time. Formaldehyde itself is very toxic, if your food is dry, it's fine, because formaldehyde is soluble in water, as long as it is not compatible with alcohol, food will not be affected, because formaldehyde is soluble in ether, for a long time "The molecules of formaldehyde at room temperature will be forced to integrate into various objects, just like water, water can be integrated into any object, let alone gas molecules?

Solution: Chemical sprays can be used.

Disassemble and neutralize the cabinets directly. Of course, it will take one to two days to dry after spraying. In your case, activated carbon is not suitable.

Because activated charcoal is in a passive form, he will only absorb it when something is close to him, but the premise is that you need to put food, and the activated charcoal has not been absorbed yet, and it has already been integrated into the food. Unless you put a lot of activated charcoal. Either you don't put the food at all.

Of course it will contaminate the flour, and if the house is weighted, it will put the food. And everything is contaminated.

In order to save costs, many unscrupulous merchants will make a lot of vermicelli with harmful substances such as "formaldehyde", and we will be fooled if we are not careful. The old chef told us that it only takes 3 tricks to distinguish the quality of vermicelli, and we may have eaten the wrong ones before!

In fact, those fake vermicelli are not much different from our ordinary vermicelli from the appearance, but their textures are indeed very different. For example, many fake vermicelli are synthesized from industrial raw materials, they need to add chemicals such as industrial gelatin, and then add formaldehyde to them as a preservative, which can be confused with our vermicelli, and such "formaldehyde" vermicelli almost does not add any food materials, let alone dry. As long as it is soaked in water for a few days, it can be done, and the "formaldehyde" content may exceed the general hundreds of times!

You can imagine how harmful it is to our health! Therefore, we must be careful when buying vermicelli and distinguish it through the three tricks taught to us by the old chef!

Observe the color of the vermicelli.

The old chef told us that the vermicelli we generally see on the market belongs to sweet potato flour or potato flour, no matter what kind of vermicelli, if it is high-quality, then it will show a whitish transparent texture, and the vermicelli is very shiny in the sun. However, if it is a fake vermicelli that contains a lot of harmful substances, then the color it will appear gray or dark brown color, and it will not be shiny!

Observe the toughness of the vermicelli.

In addition to observing the color, the old chef also said that we can also use our hands to break the vermicelli to observe the elasticity and toughness of the vermicelli. For example, high-quality sweet potato flour has about the same thickness, width and thickness, and it will not be broken, and it is not so easy to break when it is broken, and it is full of toughness. And the vermicelli with a large amount of "formaldehyde" in our industry will have a lot of sticking together, and there is no elasticity, and it is easy to break.

Smell the vermicelli.

If we can't tell the quality of the vermicelli by our eyes, then we can distinguish the vermicelli by smelling it. The old chef told us that high-quality vermicelli will not have other strange smells, and vermicelli with harmful substances will have a sour or pungent smell, and if we put it in a pot to steam, it may also produce a bitter taste, so we must not buy such vermicelli!