How did the pine flowers on the eggs come about? In fact, it is produced after a chemical reaction:
The main chemical composition of egg white is a protein. When an egg is left for a long time, some of the protein in the egg white is broken down into amino acids. Do you know about amino acids? Their chemical structure has an alkaline amino group-NH2 and an acidic carboxyl group-COOH, so they can act with both acidic and alkaline substances. That's why people add some alkaline substances, such as lime, potassium carbonate, sodium carbonate, etc., into the mud when they design the eggs. They will pass through the pores on the eggshell and combine with amino acids to produce amino acid salts. These amino acid salts are insoluble in egg white, so they crystallize out in a certain geometric shape, and a beautiful pine flower is formed.
Why is the yolk of a leather egg greenish-black? It's actually caused by a chemical reaction:
The main chemical component of the skinned egg is another protein, which contains sulfur. As the days go by, the yolk will also decompose into amino acids and give off what we usually call rotten egg-smelling gas --- hydrogen sulfide. The yolk itself contains many minerals, such as iron, copper, zinc, manganese, etc. Hydrogen sulfide can react with these minerals to produce sulfide. So the yolk is greenish-black is the production of these sulfides. Most of these sulfides are extremely difficult to dissolve in water, so they are not absorbed by the body. Although they are rich in nutrients and flavor, they are too alkaline and should not be eaten in large quantities.
Suggestion: When eating puffed eggs, add some vinegar, vinegar can sterilize, and can neutralize part of the alkaline of the puffed eggs, and eat more flavorful.
[edit]Side effects
Sponge eggs contain lead, which many people know, so people buy lead-free eggs thought so that you can safely eat. In fact, the same lead-free eggs contain lead, adults can still, for children or eat less for good.
Processing eggs, soda ash, lime, salt, yellow Dan powder mixed in a certain proportion, plus mud and chaff wrapped in duck eggs outside, two weeks later, delicious eggs are made. Huangdan powder is lead oxide, with the role of the egg to produce a beautiful pattern, but with Huangdan powder, loose eggs will be contaminated with lead. According to the national regulations, per 1000 grams of loose eggs lead content shall not exceed 3 mg, in line with this standard of loose eggs also called lead-free loose eggs. Therefore, "lead-free eggs" does not mean that no lead, but refers to the lead content is lower than the national standard.
Chinese medicine believes that children's bodies are "young yin and young yang", and their metabolism is extremely vigorous. Trace amounts of lead in "lead-free" eggs are absorbed by children and remain in the liver, lungs, kidneys, brain and other tissues, as well as red blood cells, and loss of calcium in the bones and teeth. Regular consumption of "lead-free" eggs will cause children to have poor bone and tooth development, loss of appetite, gastroenteritis, etc., but also affect the intellectual development.
Lead-free eggs are delicious and nutritious, but children are in the vigorous development stage of the body, the hazards of lead response is more obvious, or eat less.
Summer weather is hot, most people like to drink beer with puffed eggs to cheer, or cold puffed eggs to treat a family, they may have never thought, puffed eggs may also cause food poisoning.
According to the relevant food experts test and analysis, the clean puffed eggs on the eggshell only 400-500 bacteria, while the dirty puffed eggs on the eggshell there are up to 140 million to 400 million bacteria, these bacteria if a large number of pores through the eggshell into the egg, eat such a puffed egg will be poisoned. In the purchase of eggs should pay attention to, after peeling the eggs, the egg white is dark brown transparent body, with a certain toughness; while the contaminated eggs are light green, poor toughness, easy to loose, so that the eggs should not be eaten.
The bacteria contaminating the eggs are mainly Salmonella, which enters the human body with the eggs, triggering inflammation in the intestinal tract membrane, the bacterial fission will produce highly toxic endotoxin, resulting in poisoning symptoms.
Experiments have confirmed that the salmonella bacteria in 100 degrees Celsius temperature will immediately die, in 70 ℃ after 5 minutes will die, in 60 ℃, it will take 15-30 minutes to die. Therefore, when consuming suspected loose eggs, the shelled eggs can be steamed at high temperature for about 5 minutes and then cooled for safe consumption. Salmonella growth of the appropriate temperature of 20 ℃ -37 ℃, summer and fall temperatures just within this range, so people should pay particular attention to prevent poisoning of loose eggs.