2 Iodo 5 Fluoronitrobenzene

According to the "Tiangong Kaiwu", the main uses of the gourd (that is, the gourd) are as follows:
One is edible. The gourd can be eaten as a vegetable when it is tender. "The" Tiangong Kaiwu "says:" The gourd and the like are called pots, and the smaller one is the gourd. Both the pot and the gourd are eaten by removing their flesh and using their meat. "The tender gourd has a fresh and tender taste, or boiled or fried, and has a unique taste. In the diet of the ancient people, when the variety of vegetables was relatively scarce, it was an important ingredient supplement.
The second is a container. After the gourd is ripe, it can be cut open from it to make a gourd. The scoop is widely used in daily life, such as for scooping water. When lifting water by the well, the scoop can easily scoop the water out of the well and pour it into the bucket; in the kitchen, the scoop can also be used to scoop rice noodles and other objects, and the amount of access can be precisely controlled. And the container made of Hu is light and convenient to draw, and it was very commonly used in ancient times.
Third, it is used to make musical instruments. The ancients used Hu as an important material for one of the eight tones, "Vole". With Hu as the main body, it is used with other materials to make musical instruments, such as Sheng. Although "Tiangong Kaiwu" does not elaborate on the details of making musical instruments, in the ancient music system, Vole musical instruments occupy a place, and their pronunciation is unique, or crisp or melodious, adding a different charm to ancient music.
Fourth, it is also used as an auxiliary in agricultural production. Where irrigation is inconvenient, the gourd can assist irrigation. Farmers use the gourd to draw water from the water source and water the seedlings in the field. Although it is not as efficient as large irrigation tools, it can solve the needs of small pieces of farmland and play a role in the finer aspects of agricultural production.

If you want to make the second to fifth grades of river stalks, there are three methods. The first is the method of fresh processing. When the river stalks are first caught, quickly clean their shells, leave their meat columns, and gently polish them with water to remove their impurities. Then stain them with light salt water, about one time after cooking, so that the meat column absorbs salt and increases its flavor. Then blanch them with boiling water, and they will come out in an instant, and the meat column will be obtained. This fresh river stalk has a very fresh taste, which can keep the original taste of the river.
The second is the method of drying. Take the fresh river stalks, spread them thinly on the mat, and place them in a ventilated and sunny place to dry naturally. Or bake them on a small fire, the fire should not be strong, and they should be turned often to prevent them from burning. When the column is dry, the color is light yellow, the texture is firm and tough, and the dried river is ready. The dried product is easy to store, and the taste is more mellow. In the future, it will be sent with water, and it can be used for all kinds of cooking.
The third is the pickling method. Mix the fresh river column with salt, wine, spices, etc. The spices can be selected from the genus of prickly ash, star anise, and cinnamon to increase its aroma. Seal in the jar and let it stand in a cool place. After ten days, the river pillar is tasty, and it has both salty and fragrant. When eating, rinse the salt with water, or steam or fry, the flavor is unique. These three methods of preparation, each with its own advantages, can be selected according to the time and place, preferences and use, all can become the delicious dishes of the river.

"Tiangong Kaiwu" is a scientific and technological masterpiece written by Song Yingxing in the Ming Dynasty, and it has a lot of exposition on the principles of all things. In this talk, 2-5 The material nature of the deep source should be discussed in detail.
The texture of the deep source is special. The texture of this object is flexible and sticky to a certain extent, just like the state of caramel, but it is not exactly the same. Its color may be light yellow, faintly translucent, and it seems that there is a spirit in it.
It is hot, and the deep source is gradually softened, just like the ice in spring melts into the warm sun. When the temperature rises to a certain extent, it can flow, but it is very different from the flow of water. When it flows, it seems to have resistance, like a paste, slow and stagnant. After cooling, it returns to its original flexible state, which makes it unique in many situations.
In addition, if it comes into contact with other things, it has a different reaction. If it comes into contact with wood or stone, it can adhere slightly, as if it wants to integrate with it, but the adhesion is not very strong, so it is not difficult to separate. When encountering metal objects, it also has a similar performance, but the degree of adhesion varies slightly depending on the metal.
Its smell is light and slightly fragrant, not a rich fragrance, but a quiet smell, like the smell of mountains and forests, and the smell makes people feel slightly refreshing. Taste it, the taste is light and slightly astringent, fleeting, and there is no strong taste impact.
It is deep in the water and fire, and it also has characteristics. When the fire is burning, although it is gradually soft and flowing, it is not flammable, and at most it is slightly zoomed, giving off a slight smell of burnt fragrance. As for water immersion, it does not dissolve in water, but can maintain its own form in water, but if soaked for a long time, its surface may be slightly moist, and the texture will change slightly, becoming more flexible.
To sum up, it has unique physical properties. It is different from common things due to changes in texture, heat and cold, reactions with other things, smells, and the action of water and fire. It is indeed one of the wonderful substances in the world.

"Tiangong Kaiwu" says: Alum is in the shape of five colors, and sulfur is the general of a group of stones, all of which change from fire. There are many kinds of alum, among which 2-5 water copper sulfate alum is one of alum, also known as blue alum and bile alum. Its nature is sour, cold, and poisonous.
On its physical properties, the color is sky blue, light blue, or light green, and it is bright and shiny, like a beautiful jade made in heaven. The quality is brittle and fragile, and when broken, it becomes a fine powder. Its crystals are mostly triclinic, like short columns and thick plates, occasionally like granules and blocks.
As for chemical properties, when heated, it changes. The water that first loses crystallization turns pale in color, and then decomposes to produce sulfur dioxide, sulfur trioxide and other gases. In water, it is easily soluble and fast, forming a blue liquid. When this liquid encounters active metals such as iron, iron replaces copper. The iron body is covered with copper, and copper precipitates outside. This is the wonder of chemical replacement.
2-5 Water Copper sulfate alum is widely used in industry. In dyeing workshops, it can be used as a mordant to help color adhere to fabrics, making the color bright and lasting. In the leather industry, it can be tanned to increase the flexibility of leather and prevent it from spoiling. It is also used in the production of pigments. The pigments made are beautiful and lasting. In agriculture, it can be used as a fungicide and sprinkled on the fields to prevent crop diseases and ensure abundant crops. However, because it is toxic, when using it, it should be used with caution to prevent humans and animals from eating it by mistake and causing harm.

I am a merchant of the world who sells all kinds of goods, and the price varies from time to time and varies according to circumstances. As for the price of the clams in the market, it is difficult to determine.
The price of the clams in the market is related to many reasons. First, it depends on its quality. If the quality is good, the shell is strong and the meat is fat, and it contains many qualities that benefit the human body, the price will be high; if the quality is poor, the shell will damage the meat and barren, and the price will be low. Second, it is related to the time and place. When it is in full bloom, the supply of goods is abundant, and the price may be slightly flat; if there is a shortage of production, the price will rise. And in different places, the supply and demand are different, and the price is also different. In prosperous cities, demand is strong, and prices are always high; in remote places, demand is weak, and prices are low. Third, influenced by the strategy of Shang Jia Yingmu. Or the price is reduced for quick sales, small profits but quick turnover; or if you want a big profit, you can hoard goods and raise the price.
According to common sense, if the quality of the clam is average, in normal times, its price may be between [X] and [X]. If the quality is good, and when the demand is strong, the price can reach above [X]. However, this is only the number of degrees. The real price still depends on the reality of the market. It changes with supply and demand, quality, time and place, and cannot be limited to one value.