1, persimmons and crabs
Consequences: May vomit diarrhea
Cause: Crabs are rich in protein, and they are easily precipitated in combination with the tannins of persimmons and solidified into non-digestible substances. Due to the astringent effect of tannins, it can also inhibit the secretion of digestive juices, resulting in the retention of coagulated substances in the intestinal tract, which causes food poisoning such as vomiting, abdominal distention, and diarrhea.
2, oranges and milk
Consequences: Bloating, abdominal pain, diarrhea may occur
Reason: The protein in the milk will first meet with the acid and vitamin C in the orange and solidify into pieces, affecting digestion and absorption.
3, pomegranate and seafood
Consequences: abdominal pain may occur
Reasons: Seafood, fish, shrimp, algae, rich in protein and calcium and other nutrients, if the same with the citric acid-containing pomegranate, not only reduces the nutritional value of the protein, and easy to make seafood in the calcium and tannic acid Combine it into a new, non-digestible substance that will irritate the stomach and cause discomfort. There are more autumn fruits with tannins, as well as persimmons, grapes, hawthorn, and green fruits.
4, cherries and radish
Consequences: May cause or cause goiter.
Reasons: When radish and other cruciferous vegetables enter the human body, metabolism quickly produces an anti-thyroid substance called thiocyanate. The amount of the substance produced is proportional to the intake. The flavonoids in fruits such as oranges, pears, and grapes are broken down by the bacteria in the intestine and converted into hydroxybenzoic acid and ferulic acid, which can strengthen the effect of thiocyanate in inhibiting the thyroid gland.
Thermoplastic starch is also called "non-structured starch", which can make the starch structure disordered and thermoplastic by certain methods. Starch molecules for polysaccharides molecular structure, containing a large number of hydroxyl, due to its intermolecular and intramolecular hydrogen bond action, so that its melting temperature is higher, and its decomposition temperature is lower than its melting temperature, so in the heat processing, starch molecules did not melt and first decomposed. The traditional mechanical processing method of plastic is mostly heat processing, so to make starch - based whole starch plastic needs to make natural starch thermoplastic. This thermoplasticity can be achieved by changing the crystalline structure inside starch molecules. Destroy intramolecular and intermolecular hydrogen bonds, disrupt the double helix crystal structure of starch molecules, which will reduce the melting temperature of starch and make it thermoplastic.
Starch-Based Plastics,Cellulose-Based Plastics,Protein-Based Plastics,Some Aliphatic Polyesters
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