A small town in New Mexico of America only 1200 residents, but during the chili festival held annually, people go to there sharply increased 100 times. New Mexicois a state rich in chili, the small town is the center of the pepper, where farmers produce some special pepper, and then take a fashion name for them, such as "Spain Nale", "new ink Paker" and the "lander 21 ".
In recent years, peppers are very popular, not only in this small town, just a few years, the number of Mexican restaurants in the United States increased by 50 percent, while the Indian and Oriental supply chili restaurants increase more, so, peppers became future commodity crops. Not only popular in the diet, but also can be used as pharmaceutical raw materials. Many people who do not like to eat chili though that pepper will damage the taste, but in fact, it opposite, the mouth taste receptor cells exposed to capsaicin in the pepper, will be more sensitive to the flavor of food, and make the food more delicious.
Malaysians eat chili with fish sauce; Mexicans eat chili began 8,000 years ago, sometimes the whole meal are all chili; roast beef plus red spicy fish soup and potato is specialties food of Hungarian. Hungary’s rose pepper famous by fragrance scent, bright colors, most cherished by gourmet. Indian chefs is best know how to cook with chili dishes, the first put the dry chili into the hot oil, then add a few spoons of chili powder, and finally put the point chili mud or a few slices of fresh chili. Southeastern of India have a popular snack that use yogurt and pickled pepper fried crisp, students go to school with it in the pocket, sprinkle red chili powder when they are eating.
Thais eat chili is more than any country in the world, they average eat 5g per person per day, twice as many than the Indian average amount, even their broth also very spicy. Korean eat chili amount is close to the Thai people, they like to eat dried chili, the main seasoning of kimchi.
Japanese like to scatter red pepper powder over the dish, but some cooks put the carrot peelings, dig four holes, put red pepper into the hole, then ground together, to make dressing, scattered in the fish will be a cool spicy. As for the Chinese eat chili, would not have to elaborate on, Hunan can claim to be the Kingdom of spicy, Sichuan is hot in hot, many spicy eating methods have everything that one expects to find.
What is the reason make people who like to eat chili are ready to spicy mouth, have a fever, tears, pant like a bull? There are explained that it is related to the brain on Pepper's burning feeling. Psychologists said, when the body tries to protect themselves from the pepper invasion, the brain thinking that the body is injured then quickly release endorphins, which is a natural painkiller. If one more bite, the brain will think there is pain strikes again, release more endorphins. Continuing release endorphins will make people feel relaxed and happy, produce pleasure after eat chili.
Open the pepper and have a look, the spicy source is capsaicin, in capsicum, the spicy hot pot, chili powder are containing it. Capsaicin supplier make chili into six parts, from little spicy to the most spicy. In addition, in red, yellow pepper, sweet pepper, exist another component is capsorubin, also one of the most popular antioxidants.
Source:http://www.cospcn.com
The application of tungsten in various industries
Steel Industry Most of tungsten applied in the production of special steels. The widely used high-speed steel was containing 9-24% of tungsten, 3.8-4.6% of chromium, 1-5% of vanadium, 4-7% of cobalt, 0.7-1.5% of carbon.
Magic effects of coconut oil
According to records, coconut oil can be regarded as the nobility of skin care plant extracts. It was rich in exotic tension of tropical plants, which can enhance the contractile force of the pores, perfectly beautify and nourish the skin.
Exploring the Potentials of Nano-Aluminum Powder
Nano-aluminum powder, a material with remarkable properties due to its minuscule particle size, is revolutionizing various industries with its high reactivity and large specific surface area. Unlike its bulk counterpart, nano-aluminum powder begins to oxidize at a lower temperature of 550°C, compared to the 950°C oxidation point of ordinary aluminum. This lower ignition energy and full combustion without apparent cohesion make it a superior choice for applications requiring high energy and efficiency. The unique characteristics of nano-aluminum powder, such as faster burning rates and greater heat release, are largely influenced by its synthesis method, which determines its particle size, surface area, and shape.
