3 Iodosalicylaldehyde

One of the main uses of 3% water plum is generally as follows.
First, you can go to the plum. Plum nature likes tide, and when it is ripe, it is mostly hidden in the pulp. Soak it in 3% water, and when it encounters water, it will crawl out of the pulp when stimulated, so that it can make the plum food more healthy. "Tiangong Food" has not yet done this method, but the principle of water and food has existed in ancient times.
Second, it can increase the taste of plum. Plum taste sour and sweet, and the taste of plum can be combined with the sweet and sour of plum, making its taste more mellow. It is like the principle of taste, and it is accompanied by other flavors, which can improve the true taste of the ingredients.
Third, it has a certain protective effect.
The skin of the plum is thin and juicy, and it is perishable. 3% water immersion can form a protective effect to a certain extent, and it can be connected to the outside air of the plum, reducing the rate of oxidative decay. This is also similar to the ancient method of preserving food in a safe way. It cannot be preserved for a long time, but it can guarantee the freshness of the plum in a short period of time.
In other words, 3% water can remove the plum, enhance the taste, and protect the plum, so that the plum is beneficial to consumption and preservation. This is not mentioned in "Tiangong Wuwu", but it is deduced from the method used by the ancients and the common sense of food preservation. There is no such use.

The method of making 3-nitrate bayberry has been described by the ancient Fang family. Today, according to the meaning of "Tiangong Kaiwu", it is described below.
Where you make 3-nitrate bayberry, the first material is selected. The bayberry should be mature and fresh in color, and its taste is good. The system of nitrate also needs to be cautious. For saltpeter, take clean and impurity-free products. First put an appropriate amount of water into the kettle, bring to a boil slowly, then slowly put the saltpeter in, stir well, and wait for it to completely melt. This is the basis of the nitrate.
When making bayberry, put the selected bayberry in a purifier and slowly pour it into the nitrate, so that the bayberry is completely submerged. Seal the container and place it in a cool place, so that it does not see light. During this time, it needs to be checked regularly to prevent other changes.
After ten days, open the seal and see it. If the color of the bayberry gradually changes, the texture also changes, this is the appearance of nitrate gradually entering. At this time, you can take the bayberry lightly and drain the nitrate.
After draining, or you can place it in a ventilated place to let it dry naturally. When drying, you need to pay attention to the weather and do not let it get damp in case of rain. When the surface of the bayberry is dry and slightly wrinkled, it is first made.
You can also put the drained nitrate bayberry into the retort and steam it over low heat. When steaming, the heat should be moderate, and it should not be too hasty, so as not to lose its original taste of bayberry. After steaming, take it out to cool, and repeat this several times, so that the nature of nitrate and the taste of bayberry blend with each other.
The 3-nitrate bayberry made in this way has both the sweet and sour taste of bayberry and the different flavor of nitrate, or can be used as a snack after tea, and can also be a gift. Although it takes time and effort to make, it is not in vain to get this delicious food.

3-Nitrate bayberry, which is cold in nature and has the effect of clearing away heat, can dissolve heat toxicity in the body, dissipate blood stasis and stop bleeding, and can be used to stop bleeding in wounds and dissipate blood stasis. Its physical properties are as follows:
Its shape is mostly irregular and lumpy, with different sizes, or like an oval or a rib. The color is dark brown, like an old wood color, with dark spots in between, like ink dots sprinkling, and it looks ancient. It is hard to touch, solid like a stone, but when you hit it hard, it can be broken into small pieces, and the section is rough and grainy. The smell has no obvious smell at first, but when you smell it carefully, it has a faint fragrance of grass and trees. It is not rich and fragrant, but has a natural charm. Place it in water and sink slowly, because its density is greater than that of water. And it is insoluble in water. If soaked for a long time, the water color will change slightly, showing light brown, similar to the color of tea leaves, which is because its ingredients are slightly soluble in water. When heated, because of its cold nature, the reaction is slow when heated, to a certain high temperature, or there is a slight deformation, the surface or cracks, but it is not easy to melt. Its texture is dense, and it is not easy to be easily cut by ordinary tools. It needs sharp tools to make a difference. In the natural environment, it can be stored for a long time, has good corrosion resistance, and is not easily damaged by wind and rain. These are the physical characteristics of 3-nitrate bayberry.

Tritonitrile, which is a highly corrosive liquid composed of nitric acid, sulfuric acid, and hydrochloric acid in a certain proportion, has unique chemical properties, which are described in detail by you.
Tritonitrile has strong oxidizing properties. Nitrogen in nitric acid is in a high valence state, and sulfuric acid also has strong oxidizing properties. The two cooperate. When encountering metals, atoms on the metal surface can lose electrons and be reduced by themselves. In case of copper, it can react, causing copper to dissolve and forming corresponding metal salts and nitrogen oxides. Its strong oxidizing properties can also cause many inactive metals to react, such as gold, platinum, etc. It is difficult to react with common acids under normal conditions. However, in trinitrile water, it can be corroded and dissolved, all because of its strong oxidizing properties.
Trinitrate water is highly acidic. Hydrochloric acid and sulfuric acid are both strong acids, and hydrogen ions are completely ionized in the solution. Although nitric acid is slightly less acidic, after mixing the three, the concentration of hydrogen ions is extremely high and the acidity is extremely strong. It can react quickly with alkali and basic oxides, neutralize acid and base to form salt and water, and react with basic oxides to form salt and water. If it encounters a sodium hydroxide solution, a neutralization reaction occurs instantaneously, and hydrogen ions combine with hydroxide ions to form water.
Trinitrate water is extremely corrosive. This is the result of the combination of strong oxidation and strong acidity. It not only strongly corrodes metals, but also erodes many organic and inorganic substances. Wood materials and fabrics are rapidly carbonized and corroded after contact. Due to its strong corrosiveness, it is used in industrial production for metal surface treatment, etching and other processes, which can effectively remove impurities on metal surfaces, accurately etch metals, and make specific shapes and patterns.
The stability of trinitrate water is poor. Its composition is unstable in nitric acid, and it is easy to decompose when exposed to light or heat, generating nitrogen dioxide, oxygen and water. The decomposed nitrogen dioxide dissolves in the solution, so that the color of trinitrate water is often light yellow. And changes in temperature, light and other conditions will cause changes in the composition and properties of trinitrate water. Therefore, it needs to be stored in a cool, dark place, and well sealed to prevent the components from evaporating, reacting and deteriorating.

3 - When storing and transporting nitrate bayberry, all kinds of precautions are quite important.
When storing, the temperature and humidity of the environment are the first priority. This fruit is delicate, and if the temperature is too high, it will be perishable, and if it is too low, it may be frostbite. It should be placed in a cool and ventilated place, the temperature should be controlled between 2-8 degrees Celsius, and the humidity should be maintained at 85% - 95%. If the storage place is too humid, mold will easily grow, causing mildew of the fruit; if it is too dry, the fruit will easily lose water and dry, damaging its taste and quality.
Furthermore, the packaging cannot be ignored. It should be filled with clean and breathable packaging materials, such as bamboo baskets, breathable cartons, etc., and airtight plastic bags should not be used to prevent the fruit from not breathing well and accelerating deterioration. And the packaging should be lined with soft objects, such as hay, soft paper, etc., to avoid the fruit colliding with each other, causing damage to its epidermis, and opening the door for germs to invade.
As for transportation, the bumps in the road must be handled with care. Vehicles should be driven smoothly, and violent actions such as sudden braking and sharp turns should be avoided. And transportation tools should have good heat insulation and moisturizing properties to prevent severe changes in external temperature and humidity from affecting the fruit. If long-distance transportation, the condition of the fruit should also be checked regularly, and the spoiled ones should be picked out in time to prevent the spread of diseases.
In addition, time control is also critical. 3 - Nitrate bayberry should not be stored for a long time and transported for a long time. It should be delivered to the destination as soon as possible to ensure its freshness and quality. From picking to selling, the whole process should be compact and efficient, and the time-consuming intermediate links should be shortened as much as possible, so that this precious fruit can be presented in the best state in front of everyone.