compound of nitrogen for plants photoluminescent pigment

Salt taste salty, used to flavor or other preserved fish, eggs and vegetables, is an amount up to the most widely used spices, called "the king of the Subway." People have to eat a certain amount of salt (generally adults eat 6g to 15g of salt is enough), photoluminescent paint suppliers‍ the reason one is to increase the taste, the second is the need for human performance. Na + is mainly present in the extracellular fluid is an important component of the extracellular fluid osmolality and maintain capacity. Animal blood concentration is constant, excessive loss of salt will increase or supplement insufficient excitement, weakness and then shaking occurs, leading to paralysis of the hind legs of animals until death. U.S. scientists Taylor personally experienced the process of eating food without salt, initially increased sweating, loss of appetite disappeared five days was very tired, to 8 to 9 days you feel muscle pain and stiffness, and subsequent insomnia Photoluminescent Tumbled Gravel‍ and muscle twitching, due the situation is more serious and was forced to terminate the experiment. Of course, excessive intake of salt will absorb the moisture from the cells back to the body fluids, so that the body due to lack of water and fever. 

Process 11 of the nitrogen in the air can be absorbed into the plant nitrogen compounds called nitrogen fixation. Nitrogen is usually fixed in nature, there are two: one is lightning in the air when nitrogen and oxygen compounds students nitric oxide, nitrogen dioxide, nitric oxide and oxygen to generate further compounds, nitrogen dioxide is absorbed by water into nitric acid in the rain when descend to the ground. Another way is to use a nitrogen-fixing Rhizobium plants, a Rhizobium bacterium, can form nodules on the roots of leguminous plants, under natural conditions, the nitrogen in the air which can be converted to compound of nitrogen for plants use. "Kind of beans is not on fertilizer, seed a few years to even more fat" is speaking the truth. 

12. Preserved egg is a traditional food of our people. Because of its unique flavor, taste great, long shelf life, are very popular. Students know? In fact, the eggs will be processed into preserved egg in the process is a more complex chemical processes. The feed ash alkali (sodium hydroxide, potassium hydroxide) to penetrate from the outer shell of the egg yolk and egg white, and wherein the role of the protein, resulting in protein degradation, and to emit a small amount of solidified hydrogen sulfide gas. Meanwhile, the base and further into amino acids in the protein in the decomposition reaction, pigment powder suppliers‍ the resulting crystals of the salt to the beautiful appearance of the coagulated egg white, like a flower of the "preserved." And hydrogen sulfide gas in the egg yolk and the role of generating various sulfide minerals, then the egg yolk, egg white, color change, dark green egg yolk, egg white was a special green tea. Salt can shrink away from the egg shell, increase the taste and corrosion protection. Minium can join ripening egg, egg shrink away from the shell prompt. The tannins in tea and aromatic oils, can increase egg protein coagulation coloring and flavor.