Tip 1: Why does chocolate turn white?

The science

Tip 1: Why does chocolate turn white?

Chocolate is one of the most favorite treats and children,And adults. If guests come, you can serve a box of chocolates for tea, if you want to thank a person - you can cook a chocolate bar as a gift, and if you decide to visit friends with children - a chocolate bar will be a pleasant surprise for kids. Therefore, often this delicacy is purchased for future use and stored at home, and after a while it may appear white plaque.

White coating on chocolate causes a lot of controversyAnd disagreements. Some believe that the delicacy, covered with white coating, is old, and the expiry date of its expiration. Others are sure that this is a sign of substandard products. And still others believe that this is nothing more than a fungus. Therefore, people often make a decision to throw away the delicacy, so as not to risk an extra time. However, there is nothing critical in the appearing white spots. Moreover, chocolate will not change its taste, only its appearance will deteriorate. Therefore, you can eat it without fear for your health. In fact, chocolate is whitened due to high humidity in the air. So, if you put the tile in the fridge, after a while it will turn white. But this is a normal and easily explainable phenomenon. The appearance of white plaque is also explained by the difference in ambient temperature and the release of cocoa butter onto the surface of the chocolate bar. Accordingly, white plaque is considered a sure sign of product quality and confirms its naturalness. Today, when not all manufacturers monitor the quality of products and act honestly towards their customers, the risk of acquiring a fake, in which even cocoa beans are absent, is particularly large. Therefore, if there is a white coating on your chocolate, do not worry, it means that you made the right choice in the store. And so that your white delicacy does not appear white, and it retains all its excellent qualities, you need to store it correctly. It is recommended to keep the chocolate in a dry place, the temperature in which is 15-18 degrees Celsius. In the light to keep the tile is not desirable - it can cause oxidation, as a result of which the sweetness will become rancid taste. And, finally, the tile of chocolate should be stored in a sealed package, as it quickly absorbs all kinds of smells.

Tip 2: Why chocolate raises the mood

Lovers of chocolate associate its use withPleasure and pleasure. However, such a product is notable not only for its delicious taste. For several centuries, chocolate was credited with the ability to raise mood, eliminate feelings of anxiety, and give vitality. These and some other unique properties have been confirmed in studies conducted by modern scientists.

Chocolate - the hormone of joy and happiness

Chocolate has the ability to increase productionThe hormone of happiness is serotonin. There is a version that the lack of the latter in the human body can affect the development of depression. Another hormone of happiness and joy - endorphin - eliminates the psychological stress and pain in the muscles.

Endorphin acts like narcotic substances - opiates.

Helps reduce stress and the presence of sugar inA bar of chocolate. However, you should remember that this product should be used in moderation. Scientists recommend to eat high-quality chocolate, in the production of which used a lot of cocoa beans. In a low-quality product, too much saturated fat and sugar, which harm the figure. Instead of milk it is better to eat black chocolate, since it gives impulses to the brain faster.

Other substances that make up chocolate

In the course of research in chocolate, the presence of a neurotransmitter, causing euphoria, anandamine, was found. His influence on the human brain can be equated to the action of cannabis.

Unlike drugs, chocolate does not cause intoxication, addiction and other side effects.

Also in this confectionery are presentsuch chemicals: - amphetamine - caffeine - phenylethylamine - teobromin.Amfetaminom hormone called adrenaline group, a positive effect on mental activity. Caffeine stimulates motor activity. Theobroin is very similar in composition and effect to caffeine. It exerts excitation of the heart muscle and awakens vital energy from hibernation.

Chocolate has been considered a powerful aphrodisiac since ancient times - a substance that stimulates sexual attraction, as well as sexual activity.

As for phenylethylamine, it does notless interesting effect on the brain. When a person falls in love, a large amount of this hormone begins to be produced. Therefore, the latter is also called the "molecule of love". With the use of chocolate thanks to phenylethylamine, a similar emotional uplift occurs. Researches of scientists have confirmed antidepressant properties of this confectionery product, and also that fact that it lifts mood and promotes reduction of stress. It is possible that in the near future doctors will recommend the use of chocolate for medicinal purposes to patients who complain of depression.

Tip 3: Why is chocolate useful?

Chocolate is not only a delicious product, but also very useful. Do you know what properties it has and how it works on the body?

Delicious, with bitter, sweet invigorating chocolateLove everything. Going on a visit or coming home, we often buy relatives and friends a chocolate bar as a gift, and this is always the way and causes joy. Useful qualities of chocolate are known since ancient times, no wonder chocolate was one of the favorite treats for Indians. What benefits does chocolate bring?

Chocolate stimulates the heart muscle. Regularly using chocolate, you can significantlyReduce the risk of developing heart disease, reduce fatigue in cardiovascular problems. Chocolate lovers significantly reduce the risk of heart attack, especially in men. In some cases, chocolate stabilizes intracranial pressure, relieves lethargy in hypotension (abnormally low pressure).

Known effect of the influence of chocolate on the intellect. Of course, chocolate is not a magic potion and is unlikelywhether it will make a person smarter, but can help focus on performing mental tasks during a "brainstorm." Therefore it is advisable during the exams or other mental stress associated with the concentration of attention to have at hand a bar of chocolate. In addition, studies show that people who eat 50-65 g of black bitter chocolate every day rarely suffer from dementia in old age.

Chocolate serves delicious natural Antidepressant, since it improves mood by increasingThe content of serotonin produced in the brain. Going on a romantic date, it is always appropriate to take a tile or two with you. According to scientists, chocolate performs a function Light aphrodisiac, awakening and maintaining a sexual desire and taste, and smell.

In a state of stress, a cup of hot chocolateWill return the balance and ability to soberly assess the stressful situation, and a piece of chocolate in 10-20 g will relieve the feeling of "stressful" hunger, and hence - of extra pounds.

Chocolate is especially recommended for use inAutumn-winter season, when the psyche is experiencing discomfort, lack of heat, fits of light "autumn" melancholy, spleen. A cup of hot chocolate will return vivacity and optimism, will warm on a cold rainy day and prevent colds. Chocolate is recommended for people prone to depression, it is useful to include in the diet sufferers depressive disorders during intensive treatment.

The main thing, as in any case, is not to abuse. Excess of chocolate can cause undesirable hormonal fluctuations, problems with teeth, negatively affect the work of the liver. Caution does not interfere with the use of chocolate by pregnant women and children, an overdose is fraught with allergic reactions.

Buying chocolate for yourself or your loved ones, think about the fact that every gift, even the smallest, should be accompanied by kind wishes.

Tip 4: Why can not children chocolate

Chocolate - a favorite treat for almost all children, butUse it should be in moderation, otherwise it can cause irreparable harm to the health of the baby. The recommended norm of chocolate per day for a child is 50 grams, a larger amount will not be of use. Do not forget about the possibility of some diseases as a result of excessive consumption of chocolate.

Too active children, and also having excess weight, it is not recommended overeating of chocolate. Thus, children The norm of chocolate should be reduced, because in itContains a lot of calories and a large amount of theobromine. This substance belongs to the same group as caffeine, and is a strong stimulant for the nervous system. Therefore, some children after the chocolate may appear insomnia. The abuse of chocolate causes in both adults and children caries. But it is worth noting that chocolate is the least dangerous for teeth among other sweets. Chocolate Contains an antiseptic substance that suppressesthe action of bacteria that form tartar. Of course, the amount of chocolate should be limited for the child, otherwise the consequences may also arise. It is important to teach your baby after taking chocolate or other sweets to rinse your mouth.Chocolate Is a rather serious allergen for children, which can cause various allergic reactions. Therefore, it is not recommended to give chocolate children Younger than 6 years. Young children should eat balanced food, which builds the body and strengthens it. This is necessary in order that fewer health problems arise in the further development. In chocolate there is not one indispensable component. Additives that are used in the production of chocolate and chocolate products clog all valuable substances.Chocolate Has in its composition a lot of fat, which creates a load for the enzymatic system of the stomach and pancreas of the child. Categorically you can not eat chocolate children-Allergicam and kids with altered functions of the pancreas. If the chocolate contains palm oil, then children It should not be given. Such chocolate is especially difficult for digestion. Therefore, if you give your child a little chocolate, then it is desirable that it be of high quality.Chocolate will be useful in small quantities forbaby, but if your baby ate an extra piece of chocolate bars, do not scold him for it. Just add in his diet an extra portion of cottage cheese or something containing iodine to protect the thyroid and teeth.

Tip 5: Why should I eat chocolate?

Many people know that chocolate is very tasty,but quite high in calories. However, in moderate doses chocolate is useful and even necessary for the human body. The reasons for using chocolate are different.

Instructions

Chocolate is a wonderful antidepressant. After all, it is a good source of magnesium, which helps to relax and reduces the level of anxiety. Consumption of chocolate increases blood circulation and blood flow to the brain, which is especially useful for people with a propensity for depression.

Chocolate is rich in substances with polyphenols, vitaminsA, E and C, has an antioxidant effect, and therefore, slows down the aging of the body. In general, chocolate in the literal sense is able to prolong youth.

For good functioning of muscles to the personneed magnesium. If this substance is lacking, then the likelihood of seizures is high. In chocolate there is magnesium. To increase the level of magnesium in the body, you need, for example, to eat a small piece of chocolate after eating.

Chocolate will help reduce the risk of heart attack and stroke by 45 percent. This is possible thanks to the polyphenols that are contained in this sweet.

Fatty acids present in cocoa butter (fromWhich make chocolate), contribute to lowering the level of cholesterol in the blood. It is worth buying bitter or dark chocolate, as these types of chocolate contain several times more antioxidants than milk.

Cocoa is high in calcium,The importance of which for our body is difficult to overestimate, as well as phosphorus. That is, chocolate plays an important role in the formation of teeth and bones. But we are talking only about high-quality dark chocolate.

Council 6: Brussels - the capital of chocolate

Belgium is a small country, which can not be said aboutPassion of the Belgians to chocolate, especially, to chocolate covered praline. All over the world Belgian chocolate is considered to be a work of art worthy of the highest price, and Brussels is called the world capital of chocolate.

According to official figures in Belgium, three thousandChocolate factories, which annually produce 172 thousand tons of chocolate. There are more than two thousand stores specializing in confectionery trade in the country, and most belong to local chocolate in small towns.

In the capital of Belgium, Brussels, chocolate countersEverywhere, but the introduction to the chocolate capital should begin with a visit to the Museum of Cocoa and Chocolate. It is a small cozy museum located in an old townhouse with a stepped pediment near the main square.

The exposition, which occupies three floors, tellsThe history of chocolate in detail, and daily tastings from the best chocolate manufacturers in the country attract hundreds of tourists from all over the world. You'll find out when the first guilds of chocolate were created, what different types of chocolate are, why chocolate was first considered only a medicine and other amazing facts.

A few blocks from the square is locatedShop "Planet of Chocolate", where they sell elegant and very expensive chocolate medallions, an exclusive treat for true connoisseurs. Here you can sit in a cafe and continue to get acquainted with the history of Belgian chocolate at a stationary exhibition at the store.

Continuing his journey around the city in the southernDirection, you will go to the Gothic cathedral of Notre-Dame du Sablon and the famous confectioner's "Chocolate Wittamera", which is famous for its delicious praline handmade with a wide variety of fillings. Each such set is a unique adventure and enjoyment at the same time.

"Vitamera Chocolate" is a family enterprise,One of the first chocolate houses in Belgium and the producer of the most expensive varieties of chocolate in the world. Among the other famous Brussels chocolate houses are Pierre Marcolini, Leonidas, Godiva and Gold Coast, whose logo, paying tribute to the African history of cocoa beans, shows three pyramids, an elephant and palm trees.

Further to the west are two excellentchocolate shops - "Marie Chocolatier", where pralines are made for the royal court, and "Chocolatier Manon", where they create tiny chocolate masterpieces, so beautiful that it's easy to feel guilty, sending them to your mouth.

Tip 7: Why is the facing brick white in winter

Fews often appear on the surfaceceramic brick, it happens because this material is porous. Drying, the products pass through themselves an aqueous solution of salt from the cement. As soon as moisture evaporates from the base, salt remains on the surface.

If you have a garage, private or country housefrom a brick, then, for sure, you had to notice that the red cladding can whiten. This always raises the question of the nature of the appearance of such formations, which are called oaks.

What are they?

White stains on the surface of the brick areThe result of the crystallization of salts. This process is preceded by the migration of a solution of salt in the pores of products that absorb moisture from the solution. The moisture entering the body of the brick is saturated with salt. During the drying of the product, water and salt begin to move through the capillaries, leaving the surface, after it evaporates, leaving the crystals of salts, which take on the form of efflorescence. In some cases, the bottoms are the result of incorrect organization of the drainage system. Vysly is a mixture of a number of chemical compounds, including carbonate, sodium, potassium, etc. Some are water-soluble, some can be dissolved only under the influence of acids and alkalis. They are formed, mostly from the solution, when the ratio of liquid to cement is violated. Highs may appear if cement with a significant content of water-soluble sodium and potassium salts has been applied. By the appearance of divorces on the brick can lead and water-soluble salts in raw materials, which is used in the production of bricks.

Alternative causes of the appearance of highs

Vysely can be a consequence of chemical(Atmospheric) corrosion, various contaminants that are of biological origin. If the construction was carried out in a megacity or close to industrial enterprises, then in these places, as a rule, there is a polluted atmosphere. The air contains in its composition gases that form with a considerable moisture content of the substance, among which, for example, sulfuric acid. This acid can interact with calcium hydroxide, which is contained in the solution, as a result, can form a crystalline gypsum protruding on the masonry. To vysloobrazovaniyu can cause precipitation, which wash away the salt from the solution. Pollution, taken for highs, can be the remains of cement and cement milk, which fall on the ceramic products in the course of inaccurate construction work. If you do not get rid of vysokolov, then after a while (2-3 years), they are able to go into difficult-soluble salts. The most effective way that will avoid the formation of highs is the use of a fairly thick solution that has a low content of potassium and sodium oxides, the traditional composition will be replaced by plasticized and hydrophobic cements.