Spring money therapeutic side
Money is flat, sweet, slightly spicy, into the lungs, spleen, and heart. With spleen and tranquilizer, pure heart fire, cough and phlegm, heat and water, insecticidal swelling effect. Several commonly used money-saving health recipes are introduced as follows:
Mix sugar to save money: Save 80 grams, tomatoes, cucumbers, orange flaps each 100 grams, 40 grams of sugar. Wash the money, tomatoes, cucumbers, orange petals drain; tomato, cucumber oblique knife cut into thin slices spare; orange petals to spare; take a large flat plate, the tomato slices, cucumber, orange petals evenly placed on the plate, save money Put it in a dish and spread it evenly with sugar. This dish is beautiful in appearance, delicate in texture, sweet and sour in taste, and has the effect of nourishing stomach, promoting digestion, and promoting fluid. Can be used as a loss of appetite, urine, dry mouth less than the adjuvant treatment. Healthy food can keep fit.
Stir fry pork: 400 grams of cash, 100 grams of pork, 50 grams of water fungus, oil 500 ml. Wash the money and fungus and prepare for use; Wash the pork lean slices, put in the bowl, add appropriate amount of salt, rice wine, and wet starch and mix well; another small bowl, add broth, salt, soy sauce, rice wine, sesame oil, wet starch blending Make wolfberry juice for your spare; add oil to the wok until it is hot, add pork lean slices, scramble to spread out, remove and drain; leave a little base oil in the original pot, add onion, ginger, and minced garlic Incense, put the meat, save the money, fungus, stir fry a few times, add wolfberry juice, stir fry evenly on the plate and serve. This dish has the effect of invigorating the spleen and stomach and filling the body with tranquilizers. Can help treat loss of appetite, insomnia and so on.
Save money to steamed vegetables: save 800 grams of corn flour, 150 grams, 50 grams of soybean flour. Wash the drain and put it into the market, add soybean flour, corn flour, salt, onion, ginger, and mix well; steamer, add water, set the fire, wait until the water is boiled, add the money to the market, steam 15 Take it out in minutes. This dish has aroma, taste, and taste, and it has the effect of helping the spleen and eating. Applicable to chronic illness, weak spleen and stomach, poor appetite and other patients.
Qian Qian Tang: 100 grams of money, tomatoes, sweet oranges, sugar 50 grams, 20 grams of wet starch. Wash the drain, wash the tomatoes and cut them into thin slices. The orange cuts slices. Put the soup on the stove and add 500 ml of fresh water. Add the money, tomatoes, and sweet orange. Add sugar after boiling and thicken with wet starch. The soup is delicious and sweet, with the effect of nourishing the spleen and nourishing the nerves. It can be used as an adjunctive treatment for patients with physical weakness, cough, and urination. Healthy food can be strong and healthy.
Note: Gastric ulcers, duodenal ulcer patients Shensi.
Amino acids are colorless crystals with a melting point of more than 200℃, much higher than that of ordinary organic compounds. α -amino acids have sour, sweet, bitter and fresh taste. Monosodium glutamate and glycine are the most used umami flavoring ingredients. Amino acids are generally soluble in water, acid and alkali solutions, insoluble or slightly soluble in organic solvents such as ethanol or ether. The solubility of amino acids in water varies greatly. For example, tyrosine has the lowest solubility. At 25℃, only 0.045g of tyrosine dissolved in 100g of water, but the solubility of tyrosine is greater in hot water. Lysine and arginine often exist in the form of hydrochloride, because they are easily soluble in water and difficult to crystallize due to deliquescence
(1) Color and color: all kinds of common amino acids are easy to become colorless crystals, and the crystal shape varies with the structure of amino acids. For example, L-glutamic acid is a quadrangular column crystal, and D-glutamic acid is a diamond flake crystal.
(2) Melting point: the melting point of amino acid crystallization is high, generally at 200 ~ 300℃, and many amino acids will decompose into amine and CO2 when reaching or approaching the melting point.
(3) Solubility: Most amino acids are soluble in water. The solubility of different amino acids in water is different, such as lysine, arginine, proline solubility is larger, tyrosine, cysteine, histidine solubility is very small. Various amino acids are soluble in strong bases and acids. But amino acids are insoluble or slightly soluble in ethanol.
(4) Taste sensation: Amino acids and their derivatives have certain taste sensation, such as sour, sweet, bitter and salty. The kinds of taste are related to the kinds and stereoscopic structure of amino acids. Generally speaking, d-type amino acids have sweet taste, and their sweet taste intensity is higher than the corresponding L-type amino acids.
(5) UV absorption characteristics: all kinds of common amino acids have no absorption ability to visible light. But tyrosine, tryptophan and phenylalanine have obvious light absorption in uv region. These three amino acids are found in most proteins, especially tyrosine. Therefore, the uv absorption characteristics at 280nm can be used to quantitatively detect protein content.
An important optical property of amino acids is their absorption of light. All 20 kinds of PR-Aa have light absorption in visible region, and all have light absorption in far ULTRAVIOLET region (<220nm). Only three kinds of AA have light absorption ability in ultraviolet region (near ultraviolet region) (220nm ~ 300nm). These three kinds of amino acids are phenylalanine, tyrosine and tryptophan, because their R group contains benzene ring conjugated double bond system.
The maximum light absorption of phenylalanine AA is 259nm, the maximum light absorption of tyroaa is 278nm, and the maximum light absorption of chroma AA is 279nm. Protein generally contains these three AA residues, so its maximum light absorption is about 280nm wavelength, so it can be used to easily determine the content of protein. Spectrophotometric determination of protein content is based on lambert-Beer law. The absorbance value of protein solution at 280nm is proportional to its concentration.
Amino acids, basic amino,acidic carboxyl
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