Thiophene-3-acetonitrile

Caramel is a sugar made by fermenting and saccharifying grains such as rice, barley, wheat, millet or corn. The types of caramel, or according to the raw materials, or according to the production process, are commonly used in rice, malt, etc. It has a wide range of uses and is important in many fields of diet and medicine.
In the diet, caramel can be used as a sweetener. In ancient times, caramel was often used to add color and flavor to cooking. Court royal meals, or used in the production of pastries, made pastries taste sweet, soft and waxy, and added flavor. In the home of ordinary people, traditional snacks such as sugar cakes and hemp sugar should not be caramelized. It is sweet but not greasy, and can give food a unique sweet taste, so it is deeply loved by the people.
Furthermore, caramel also has important effects in medicine. It has long been recorded in traditional Chinese medicine texts that caramel is warm in nature, sweet in taste, and returns to the spleen, stomach, and lung meridians. It has the effect of nourishing the middle and nourishing qi, slowing down pain, moistening the lungs and relieving cough. In the case of spleen and stomach deficiency and cold, abdominal cramps and acute pain, caramel can warm up the deficiency, slow down pain, and help patients relieve pain. In case of lung deficiency and cough, caramel moistens the lungs and relieves cough, moisturizing the lungs and relieving the pain of cough.
In addition, caramel is also useful in the brewing industry. When making wine, caramel can provide sugar for fermentation, promote yeast fermentation, and make the wine taste more mellow. In the vinegar making process, caramel can adjust the acidity, improve the flavor of vinegar, and improve the quality of vinegar.
To sum up, the use of caramel, or to add flavor to the diet, or to treat medical diseases, or to help brewing, is actually a variety of uses and indispensable.

Mercury is one of the hardware, which has special properties and many physical properties different from ordinary things.
Mercury is in a liquid state under normal temperature and pressure, and its silver light shines like flowing silver, which is its most distinctive feature. Compared with other metals, which are mostly solid, mercury is in a liquid state alone, so it has excellent fluidity, can slide quickly on a plane, drip into beads, and is not easy to adhere to the surface of other objects.
Furthermore, mercury has a high density, about 13.6 times that of water. If mercury is placed in water, it will sink directly to the bottom of the water, unlike ordinary liquids that float on the water surface or melt with it. Its high density also gives mercury a greater mass. Under the same volume, mercury weighs much more than many common substances.
The melting point of mercury is very low, only -38.87 ° C, which means that in a relatively low temperature environment, mercury can still maintain a liquid state. And its boiling point is relatively high, 356.6 ° C. In a normal temperature environment, although mercury is liquid, it is difficult to boil into a gaseous state.
Mercury also has good electrical conductivity, similar to other metals, and also has its uses in the field of circuit conduction. However, it should be noted that mercury is toxic and should be used with extreme caution. If it is accidentally leaked, it will not only pollute the environment, but also cause serious harm to human health. The mercury vapor produced by its volatilization can invade the human body through the respiratory tract, damaging the nervous system, kidneys and other organ systems. Therefore, the research and application of mercury must be carried out under strict protective measures.

Caramel is made by frying rice. Its taste is sweet and its nature is warm. "Compendium of Materia Medica" says: "Caramel is made by frying rice with grain teeth and rice. It can mix stomach qi, clear body fluid, and eliminate phlegm and cough." The following details its chemical properties.
First, the main components of caramel are maltose and dextrin. Maltose is a disaccharide, which is composed of two molecules of glucose connected by α-1,4-glycosidic bonds. This structure gives it unique chemical properties. When it encounters acids or specific enzymes, glycosidic bonds are easily hydrolyzed to generate glucose. In the human digestive system, maltase can efficiently hydrolyze maltose into glucose and supply energy for the body.
Second, it is reductive. Because maltose contains hemiacetal hydroxyl groups, this is the source of its reductivity. It can react with Torun reagent, Feilin reagent, etc. Taking Feilin reagent as an example, under heating conditions, the aldehyde group in maltose is oxidized, and the copper ion in Feilin reagent is reduced from divalent to monovalent to form a brick-red cuprous oxide precipitate. This reaction is often used as a classic method to detect the reductivity of sugars, and is widely used in food analysis and biochemistry.
Third, it is optical rotation. The asymmetry of the molecular structure makes maltose optically active, which can rotate the polarized light plane at a specific angle. Its optical rotation can be accurately measured by a polarimeter, which can be used to identify the purity and content determination of maltose, and is crucial in the quality control of pharmaceutical and food industries.
Fourth, in terms of thermal stability, at high temperatures, caramelization of caramel will occur. As the temperature rises, maltose molecules dehydrate and polymerize, forming dark substances and releasing special aromas. In cooking, this property is often used to color and enhance the flavor of food. For example, when making roast duck, caramel is applied. After roasting at high temperature, the duck skin is red and attractive.
Fifth, it has good solubility and is easily soluble in water to form a viscous solution. This property makes caramel used as a thickener and moisturizer in food processing, which can improve the texture of food, retain moisture and prolong the shelf life. If caramel is added when making cakes, it can make the cakes soft and moist and taste better.

If you want to make a defective product of caramel, there are various methods. Looking at "Tiangong Kaiwu", you can find one or two of them.
First, choose the material as the essence. It is advisable to choose high-quality grains, such as millet and millet. For millet, it is sticky and sweet in nature, and the millet also has a mellow taste. It is the best choice for making jelly. Wash and clean first, remove its dust, and make the material pure.
Next time, cook. Put the selected grains in a kettle, add an appropriate amount of water, and cook slowly. The heat is very important, not too urgent, if it is urgent, it will be easy to burn, and the taste will become poor; nor too slow, if it is slow, it will be time-consuming and difficult to ripen. When the grains are soft and rotten like mud, it is moderate.
Then saccharify. The grain to be cooked is slightly cool and added to the malt syrup. Malting has the power to saccharify. The ratio should be moderate, more bitter in taste, and less insufficient in saccharification. Stir well and place in a warm place to make it fully saccharified. At this time, when waiting, do not disturb it, just like giving birth to life, you need to be patient.
Furthermore, filter the sugar liquid. After the saccharification is completed, sieve it with a fine cloth to separate the sugar liquid from the residue. This step needs to be careful not to mix the residue into the sugar liquid, causing it to be impure.
Finally, concentrate and boil. Put the filtered sugar liquid into the pot and simmer on low heat. Keep stirring during this period to prevent it from sticking to the pan and burning. As the moisture gradually loses, the sugar liquid gradually thickens until it becomes caramel. When boiling, observe its color, observe its consistency, and stop the fire in time to get the defective caramel of good quality. Although it is a defective product, according to these ancient methods, it can also get the simple taste of caramel with a unique charm.

The production of caramel requires storage and transportation. There are many precautions during this period, which are related to the quality of caramel and cannot be ignored.
When stored, the first environment is dry. Caramel is hygroscopic. If it is in a humid place, it is easy to cause moisture intrusion, change its consistency, and even deteriorate and rot. Therefore, choose a dry place to prevent its moisture absorption and deliquescence.
Temperature is also critical. Do not leave the caramel in a state of overcooling or overheating. If it is too cold, the caramel is easy to solidify, which is not only inconvenient to use, but may affect its internal structure and quality; if it is overheated, it will accelerate its melting, fermentation and other changes, causing it to deteriorate. Usually room temperature and small temperature fluctuations are better.
Furthermore, the storage container is also exquisite. Clean and sealed devices should be selected. Cleanliness can prevent impurities from mixing, and sealing can isolate the air, slow down oxidation and microbial contamination, and maintain the quality of caramel.
As for transportation, stability is of paramount importance. Caramel is soft in texture, and it is easy to cause package damage and overflow due to bumps in the road. Therefore, it needs to be properly fixed during transportation to reduce vibration and shaking.
At the same time, pay attention to the transportation time. If it takes too long, coupled with environmental factors, the quality of caramel may be affected. It is advisable to plan a reasonable route to shorten the transportation time.
The transportation environment also needs to consider temperature and humidity. In summer, high temperatures may require cooling measures to prevent it from melting; in winter, it should be properly insulated to avoid solidification. Packaging materials should also be able to adapt to different environments to ensure that the caramel is not damaged or deteriorated during transportation. In this way, the caramel can still maintain good quality after storage and transportation.