Due to advanced refining techniques, it is difficult for consumers to distinguish real cooking oil from fake. To avoid buying dirty cooking oils, consumers should note the following characteristics: Cooking oil is golden brown, dark yellow Real cooking oil is usually brighter in color. If it is rapeseed oil, it will have a slight greenish yellow color, peanut oil will have a slight orange or yellow orange color. Fake cooking oil is usually dark in color, not bright but slightly dull. The usual color is golden brown, dark yellow, slightly black. Edible oil with sediment Real cooking oil has high transparency, no signs of solidification. When shaking the oil can, the oil feels smoother and easier to spread. However, fake cooking oil contains many impurities, different chemicals, so it is at the bottom of the bottle or it is deposited, solidified, the lower it is, the thicker it becomes. If you shake it gently, you will see that the oil flows smoothly, not smoothly. Cooking oil has a strange taste Real cooking oil has a greasy, characteristic aroma. If it is a specially extracted cooking oil such as peanut oil, rapeseed oil, etc., you will see its own flavor. When tasted, there is no sour or bitter taste. Fake cooking oil does not taste greasy and fragrant like real cooking oil. When tasting, there may be strange tastes due to adulterated oils or chemicals. Oil has a strange smell If you don’t want to taste it, you can also test the smell with your sense of smell. You just need to pour a little oil on the palm of your hand and smell it. Counterfeit cooking oil will have a bad smell, acrid, burnt or rancid, unpleasant. Because they contain too many impurities and are not carefully filtered, when put into plastic bottles, they will quickly react to create a burning smell like burnt plastic. In addition to distinguishing cooking oil by observing and tasting, housewives can also distinguish real cooking oil from fake by the following: – Take a small amount of iodized water into the bowl of cooking oil, if the blue color appears, it means that the cooking oil has been mixed with impurities containing starch. – Heat cooking oil to 150 degrees Celsius and then let it cool. If the oil has deposits, the oil has been adulterated. The more oil settles, the more impurities it shows.

With the appearance of many black markets, many products from the Swiss brand have been counterfeited at a more attractive price than the real one. At first glance, a fake Tissot watch may look identical to a genuine product, causing customers to mistakenly buy it. Price range According to the The Nation Roar One of the simplest ways to distinguish a real-fake watch is by the price range. If the number is too good for general ground, you should question the product. Legal Beagal said genuine watches usually cost over 200 USD. Every watch brand offers a common price, no matter where you buy it. If buying in bulk, the store can offer you a discount. However, that number is not too different from the information posted on the company’s website. Real watches usually cost over 200 USD. Photo: DMARGE. The quality of the winder is working Watch quality can be easily determined by how a product works. When holding a Tissot in your hand, try winding the winding to see if it works smoothly. Fake watches will have a few clicks when they are wound. For the standard row, you can easily and quickly move the hands and winding without any mechanical error. Logo on the crown Another good way to check for legality is to look at the winding crown or handle. Genuine watches will have the iconic “T” logo on the crown. Also, make sure that the “T” is engraved rather than fixed with tape. Conversely, if the logo is not present, it is likely that the airline is not genuine. Consumers should pay attention to the logo on the watch crown. Photo: World Watch Review. Check parts and labels The original watches are made of the finest materials to the very last detail. All numbers on the side are professionally printed with the highest quality. The words and numbers on the clock must not be misspelled or written in length. You can also check the watch’s back case to see if the label is written correctly. The glowing materials used in the hands and dial of the real watch emit a strong glow in the dark. A fake watch will have low light or nothing at all. When checking the legitimacy of a watch, you need to carefully consider the parts and details inside the dial. Buyers should study the watch face’s details under the crystal case. If there are fingerprints, hair, or any other defect, it could be a fake. The chronograph should also be in perfect working order and can be easily adjusted. The letters and numbers on the watch must be engraved accurately, with equal space between the characters. Photo: Worn & Wound. A brand new watch, even a copied version, comes with a box and instruction manual. Make sure the manual is free of grammatical errors and that its text makes sense. If not, the product may be counterfeit. In addition to the dial and bezel, you should also observe all external materials such as straps or bracelets. Tissot watches are made of highly durable materials that withstand harsh operations. Take it to the store for inspection Besides the above identification, you can bring the watch to the genuine store for inspection. The staff here are experienced people. Most importantly, each watch has a serial number located on the back, which can be tested on its own system. Numbers are 9 or 11 characters long with no spaces or dashes. If the serial number has a different number of characters or spaces between digits, the product might be counterfeit. In addition to visual recognition, the experimenter can bring it to the store through inspection. Photo: Worn & Wound. 5 things men need to know to wear a beautiful watch Watches are a powerful aid to time, helping to enhance men’s stylish looks.

According to information from Bach Mai Hospital (Hanoi), Dr. Nguyen Trung Nguyen, Director of the Poison Control Center, said that there are at least 3 types of poisonous crabs: demon-faced crab, seed crab and Florida crab. father in the waters of Central Vietnam, Nha Trang and some other places. Recently, the Institute of Oceanography, Vietnam Academy of Science and Technology, also confirmed that the man in Thanh Hoa was poisoned after eating crab. This type of crab has a very high toxicity, very easily fatal when eaten. Dr. Nguyen said that the crab poisoning progress is very fast, it can appear after eating within a few hours. Many patients eat at sea, on ships, on islands, get poisoned and when they are brought ashore, they cannot be treated in time. Even many cases died on the way to the hospital. Devil-faced crab Devil face crab, scientific name is Zosimus aeneus, is one of the poisonous crab species living in Vietnamese waters, there are many from Da Nang to Vung Tau. Devil-faced crabs are often hidden in shallow, low-tide areas. They have the same color as coral, so it is difficult to identify. According to information from Nha Trang Institute of Oceanography, the devil face crab has the widest chest shell of nearly 90 mm, about 55 mm long. Crab shell has many flat convex, eye-catching colors, unlike food sea crabs. Devil-faced crabs are blue-green with white, brown, and yellow markings. The legs and legs of the crab are dark brown. The crab’s meat, eggs and claws contain the same toxins in pufferfish as saxitoxin, neurotoxin and tetrodotoxin. The poisonous crabs poisonous crabs formed by the main food source are the algae in the coral reef. These substances cause paralysis of the nervous system, inhibiting respiration. This is a very powerful toxin to the nervous system, just 0.5 mg can be fatal for adults. Devil-faced crabs can be fatal when ingested. Photo: Sciencesource. Crab fan This crab species has the scientific name Demania reynaudii of the family Xanthidae (the Xanthid reef crab). According to the literature, the fan crab is a crustacean, benthic, common in coral reefs in the tropical Indo-Pacific. Currently, scientists have identified nearly 300 species of crabs living in the sea, some of which contain the toxin saxitoxin or tetrodotoxin. These are 2 toxins that cause poisoning and death if ingested. According to Associate Professor, Dr. Dao Viet Ha, Director of Institute of Oceanography, Vietnam Academy of Science and Technology, tetrodotoxin is heat-stable and acid-stable so it does not decompose at high temperature when cooking. nine. It can even exist in processed, frozen, canned products. This toxin can affect the central nervous system of humans and higher animals, stopping the transmission of nerve signals. Symptoms of poisoning usually appear about 30 minutes after eating, including tongue numbness, lip numbness, dizziness, headache, abdominal cramps, nausea, vomiting, difficulty speaking, difficulty swallowing, movement imbalance. .. In severe cases, the victim has seizures, froth, coma and death. Demania renaudii fan crab specimen collected from food poisoning in Thanh Hoa on March 27. Photo: Truong Si Hai Trinh. Crab seeds The seed crab (Platypodia granulosa) is just as poisonous as the demon face crab. Crab seeds have oval body. Their nipple shells are semi-circular, the longest about 30 mm, the widest about 40 mm, covered with granular convex tumors. Raw crabs are yellowish-green in color, sometimes yellowish-brown or purplish-red in color. The knuckles are black in color. The seed crab is usually found on living coral reefs, at a depth of about 3 m, at Hon Tam – Nha Trang. They are sometimes mistaken for the common Florida crab (Atergatis floridus). Crab Florida According to the National Institutes of Medicine (NIH), this crab has the scientific name Atergastis floridus. They have an oval body, relatively narrow shell, smooth surface, smooth back. The whole crab body is brown to dark brown in color, with large yellow spots on the back. The Florida crab has a nipple shell that is almost like a horizontal ellipse. The back surface of the crab shell is slightly convex but smooth, making it difficult to identify areas. The toes are dark colored. The crabs are of large, equal and smooth size with a black spoon-shaped head. Male crabs are usually larger than females. The crab shell has a square shape, is quite thick and has a width of 8-10 cm. Florida crabs are usually more active at night. Atergatis floridus occurs in the eastern Indian Ocean, Southeast Asia, Australia, and the western Pacific. According to the Western Australian Museum, The meat of the crab Florida, like many related crabs from the Xanthidae family, is very poisonous. The toxins in this crab species such as tetrodotoxin and saxitoxin are produced by vibrio-like bacteria that live in symbiosis on crabs. These toxins, similar to puffer fish, are a major factor in poisoning cases in shellfish.

Gypsum is a substance whose main component is calcium sulphate which contains many heavy metal metals such as lead, cadmium, … which are dangerous to health. However, due to its fast-setting properties (often used in construction), the price is cheap, only about VND 60,000 for 40 kg, so it is very popular with manufacturers.

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According to the traditional way of making tofu, often using sour vinegar or manually fermented tofu itself will produce a little amount of scum and is quite time-consuming and unprofitable for the producer. As for plaster, the scum will float faster, precipitate faster, double the amount of scum and make it possible to use less beans to make much more profit. Thus, the bargain from using gypsum to make tofu has made production establishments blurred.

Delicious and safe tofu

First, a piece of delicious tofu is usually ivory-white, very soft.

Second, the characteristic aroma and fatty taste of soybeans, like when eating whey, will prove that it is quality tofu, safe for people to eat.

Tofu mixed with plaster

Due to being mixed with gypsum, it is certain that the taste of tofu will be markedly different, in particular, the taste is slightly acrid, holding heavy hands than the weight before mixing it.

In addition, the tofu with tofu is usually yellowish, the more yellow you can confirm the more plaster of the tofu. At the same time, the hardness and firmness of the “witty” tofu is twice that of the normal fresh tofu.

Hopefully these sharing will help you choose a quality tofu piece for processing delicious dishes, everyone who eats it will also commend it!