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1955年元月7日健康报曾介绍过北京市使用白糖作燃料制造666烟燻锭的方法。但该方法的最大缺点,为极不易干燥(须在120—150℃烘箱中烘8小时以上)须用烘烤,干燥后又容易吸潮;在进行烘干时,使用炭火,可能引起焚烧,很是危险,且666丙体易因高温而昇华,效力损失颇大;又吸潮后,不易燃点,甚至燃不着,尤其南方湿度较高,吸潮更易。根据以上缺点,我站会试用淀粉代替白糖制造666烟燻锭。淀粉既有粘合力,又为可燃物,不自然吸潮。我站先后曾用芡粉(芡实洗出的粉子),蕨粉(蕨根洗出的粉子)和薯粉(也叫茴粉,是红薯洗出的粉子)试制,结果除薯粉外,均
On the 7th of January 1955, the Health News introduced the method of using Beijing sugar as fuel to make 666 cigarette ingots. However, the biggest drawback of this method is that it is extremely difficult to dry (bake it in an oven at 120-150°C for more than 8 hours) and it must be baked. After drying, it is easy to absorb moisture; when it is dried, using charcoal fire may cause burning. It is very dangerous, and 666 Pro is easy to sublimate due to high temperatures, the effectiveness of the loss is quite large; after absorbing moisture, it is not easy to burn, or even burning, especially in the South high humidity, moisture absorption is easier. Based on the above shortcomings, I will try starch instead of white sugar to make 666 smoked ingots. Starch has both cohesive and flammable properties and does not naturally absorb moisture. I used to have the use of lotus root powder (brown powder), fern powder (fermented by the fern root) and flour (also called ground powder, which was washed out by sweet potatoes). all