Professor at the Chinese Academy of Sciences: Adding salt too early when cooking can cause chlorine to evaporate, leaving only sodium behind
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This post was last edited by sunjl1981 on 2013-1-6 at 23:05. In a recent episode of the CCTV Science and Education Channel’s program \"Health Road,\" Jin Feng, an expert from the Institute of Psychology of the Chinese Academy of Sciences, said that adding salt too early during cooking causes the chlorine in sodium chloride to evaporate, leaving only sodium behind. ， ， -hcbbs
If this reaction can occur rapidly at temperatures over 100 degrees, then what’s the need to produce chlorine through electrolysis?
So it’s understandable that he is an expert from the Institute of Psychology of the Chinese Academy of Sciences, rather than from the Institute of Chemistry.
It’s estimated that this expert hasn’t studied chemistry
I was accidentally shocked by this expert...
This is what a Chinese expert is like. Nonsense
Is this expert a sports expert from the Institute of Psychology, Chinese Academy of Sciences?
Such psychological experts are really amazing – they can turn normal people into psychopaths
The China Chlor-Alkali Association should promptly hire him as its chief scientist, so that he can lead a new revolution in China’s chlor-alkali industry and enable Chinese chlor-alkali technology to stand at the top of the world! ! ! !
Perhaps adding salt too early is not good for cooking, but that’s the explanation. ，。 . . . . . . . Fortified