Advanced Practical Materials

High efficiency sensors have been developed by composites of useful nanomaterials and flexible polymer supports. We discovered that plenty of noodles soften at pH level of 7, which is Neutral, but when cooking water is pH level of light alkaline (pH9-10), we lose much less noodles in boiling. And, we found that kansui utilized in ramen noodles, which makes cooking water frivolously alkaline prevents noodles from dissolving into cooking water. However, as we prepare dinner more parts of ramen noodles over time, pH degree of cooking water increases or comes extra alkaline, we lose extra noodles melted into cooking water. So, we want to change cooking water at sure point to scrub water to hold up effective cooking of noodles.

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