Kệ! Rõ ngọn ngành sợ gì mà ko đi quá xa, cây ngay sợ gì chết đứng!?
nói lấp liếm vậy hoá ra thằng kon bán mật nuôi mà lấp liếm mật rừng à !?
nói lấp liếm vậy hoá ra thằng kon bán mật nuôi mà lấp liếm mật rừng à !?
Xác nhận mật của Thị dợ đại nội xứ Thần Kinh ngon. Có cảm giác mật các đây 20-30 năm á.
Hắn pha khéo vãi.
Hắn pha giống đến nỗi cứ như nà mật ong thặc ý,
a Rỗ cho xin tí huyết... lộn... bí quyết nhá...
Chỉ có vại cho ai thắc mắc sao có loại kết tinh và không kết tinh:
The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar). The content of fructose and glucose in honey varies from one type of honey to the other. Generally, the fructose ranges from 30- 44% and glucose from 25- 40%. The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid.
When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized.
em méo biết tiếng anh nên các anh đọc bản gốc nhé
The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar). The content of fructose and glucose in honey varies from one type of honey to the other. Generally, the fructose ranges from 30- 44% and glucose from 25- 40%. The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid.
When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized.
em méo biết tiếng anh nên các anh đọc bản gốc nhé
Anh dịch giúp mình đi, tksChỉ có vại cho ai thắc mắc sao có loại kết tinh và không kết tinh:
The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar). The content of fructose and glucose in honey varies from one type of honey to the other. Generally, the fructose ranges from 30- 44% and glucose from 25- 40%. The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid.
When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized.
em méo biết tiếng anh nên các anh đọc bản gốc nhé
