In recent days, China science and technology once again broke through the barriers and achieved a major subversive breakthrough. This technology is synthetic starch. Researchers from Tianjin Institute of Industry, China Academy of Sciences have achieved the synthesis of starch from carbon dioxide, setting a world record. The speed of artificial synthesis is 8.5 times that of corn starch synthesis, which means that human beings are expected to get rid of the dependence on plant photosynthesis in the future.

Artificial starch technology is not only an important scientific research achievement, but also a great change in food production. The way humans get food will no longer be limited to land. In the future, every mouthful of carbon dioxide exhaled by human beings will become food, which is also a kind of self-circulation to some extent. Not only that, but also the speed of getting food will be greatly improved in the future. The growth of plants requires extremely high water and land, and the growth cycle is generally long. If there is no hoarding of food, it is difficult for people to get food at the first time.

The influence of environment on food

The moisture content of grain after harvest is of great significance to its commercial use or planting. The ideal moisture content of grain is the critical point of microbial growth when the grain is dried to the stored grain. Under this moisture condition, the storage safety of grain can be guaranteed, the freshness and edible quality of grain can be maintained to the maximum extent, and the germination rate and seed quality of grain can also be maintained to the maximum extent.

Moisture and temperature are the main factors affecting grain respiration, but they are not isolated, but mutually restricted. When the moisture content of grain is low, the temperature has little effect on respiration; When the moisture content of grain increases, the respiratory intensity caused by temperature changes dramatically. According to the experiment, when the moisture content is 18%-23% of the grain, the respiration rises sharply at the temperature of 50-55℃, and then drops suddenly. However, when the moisture content of grain is 14%- 16%, after several days and nights at the same temperature, the respiration has hardly changed.

Similarly, at low temperature, moisture has little effect on respiration, and at low temperature, grain with high moisture can be safely stored. For example, in northern China, the temperature is very low in winter, and wheat with a water content of 20% can also be stored for a short time; When the grain temperature rises in summer, the safe moisture should be kept at13%-14.5%; The safe water content of rice in summer in Beijing is 13.5%, while the temperature in Shanghai is high and must be controlled below 12.0%.

Obviously, the storage stability of grain is affected by temperature and moisture. As long as the moisture and temperature of grain are well controlled, the growth of molds, mites and insects can be completely inhibited and the harm to stored grain can be avoided. Grain moisture detection is of great significance to grain purchase, transportation, storage, processing and trade.

Reference to the above content: Baidu Encyclopedia-Grain