Everyone has eaten black sesame, but many friends have found that black sesame seeds will fade. What is going on here? Is black sesame normal? Below we introduce in detail!
Will black sesame fade?
Minor discoloration is normal
The normal black sesame seeds are actually discolored, especially when the sesame seeds are slightly discolored during cleaning. This is because normal black sesame seeds contain natural pigments. This natural pigment is water-soluble. After washing, the natural pigments in black sesame will slowly dissolve out, and the water will become more transparent. Point brown solution.
There is a serious fading
If the black sesame seeds are purchased, the decolorization of the black sesame seeds becomes more serious. For example, if the water is washed, the water immediately turns into a “black soupâ€, the solution is opaque black, or the decolorization process is rapid and the black sesame seeds may even change after several cleanings. In the white condition, such black sesame seeds are most likely to be dyed. It is recommended that you do not eat such sesame seeds.
Why do foods fade?
In life, it is often encountered that some foods “fade†when washed, but sometimes the same color foods do not fade. This is mainly determined by the nature of the pigment itself. Different substances have different solubility in water. The natural anthocyanin molecules present in foods have a highly conjugated system, with acidic and basic groups, and are polar molecules. According to the principle of "similar dissolution", they are easily dissolved in polar solvents such as water and alcohol. The common structural feature of the carotenoids is the long chain with 9 double bonds, most of which are lipid-soluble molecules and therefore difficult to discolor when washed with water. Melanin is also hardly soluble in water.
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Types of antibiotics
Thousands of antibiotics have been reported, which can be divided into six types according to their structure:
(1) sugar derivatives, mainly composed of hexosamine derivatives, such as streptomycin;
(2) polypeptide antibiotics, mainly or entirely composed of amino acids, have some characteristics of polypeptides or proteins, such as polymyxin, penicillin;
(3) polyene antibiotics, with multiple double bonds in molecular structure, such as nystatin and amphotericin;
(4) macrolide antibiotics, which are composed of one or more monosaccharides and together with carbon chains form a large aromatic lactone compound, such as erythromycin;
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