The Turkic boys and girls in the audience cheered loudly for Jialuo's victory, while Dou Chi and others' expressions were not so good-looking. Ashtud Tumen was sandwiched between the two groups, looking particularly embarrassed.
Next, Xue Che and other teachers selected more than a dozen groups of people to practice, and Li Wei was also called up - defeating his opponents with his height and arm length advantages.
At the end of the course, Xue Che also announced new regulations - the large venue in the corner of the martial arts field will be opened to lower grade students in the near future.
There are several arenas in the venue, all equipped with higher-level protective talismans.
It can protect the body from harm caused by weapons, telekinesis, flying swords, etc.
Academy disciples and foreign students can apply to use the venue to hone their martial arts skills without worrying about injury to prepare for competitions in the future.
During this academic exchange, activities will be held in courses including Fushu Sword Mind Body, Neophysics, Military Science, Hundred Beasts, etc.
These activities will be staggered as much as possible, and when they officially begin, each participant will receive points based on performance.
The score evaluation system is said to have been developed through consultation between Chao Wenyuan and math doctors from other countries. .
It can ensure both comprehensiveness and fairness.
There will be no one who participates in ten activities and is ranked in the top ten every time.
As a result, he lost to another person who participated in twenty events and ranked in the top 100 every time.
After the physical education class ended, Li Wei and others were still not satisfied and went to a large venue to continue the fight.
Li Ang, who had no course left, went to the laboratory building first, picked up some things, and then returned to Jinchengfang Mansion with Chai Chai.
————
"Young master, do you know that this academic exchange is not only between colleges, but also the chef world is involved."
Chai Chai took out stacks of vegetables from the lunch box and said happily: "Those foreign missions may have brought chefs from their own countries because they were afraid of being acclimatized and not used to the food of the Yu Kingdom.
As a result, the personnel showed no symptoms of acclimatization or inconsistent diet.
So those foreign chefs simply exchanged their cooking skills with the chefs in our academy cafeteria.
They actually cook with rose petals, and they also bring a red onion spice. If you cut it with a knife and put it at a distance in front of your eyes, you will shed tears involuntarily. "
"onion?"
Li Ang thought for a while and said, taking out two small glass jars from his bag.
During the Han Dynasty, Zhang Qian went to the Western Regions as an envoy, opened up the Silk Road, and brought back pomegranates, grapes, cucumbers, garlic and other crops.
Later, many kinds of plants were introduced to the Central Plains through the land Silk Road and maritime trade routes.
Such as eggplant, lentils, mango, etc.
Onions are a good thing. I’ll go to the canteen one day and see if I can get some to make a plate of scrambled eggs with onions.
"Huh?"
Chai Chai saw the cucumber and white radish slices floating in the two jars, and asked curiously: "Is this... water spinach?"
"Um."
Li Ang nodded. "Kimchi" refers to a lactic acid fermentation vegetable product soaked in a low-concentration salt solution. Because lactic acid fermentation can inhibit spoilage microorganisms and allow vegetables to be stored for a long time, it is particularly popular in the Central Plains and has a long history.
Li Ang's mother used to make it often, and Chai Chai liked it very much. Now we have to prepare some at home every winter.
"Not just any pickles, though."
Li Ang opened the jar and took out two pieces of cucumber strips with chopsticks, "Try it."
Chai Chai opened his mouth and took it away, chewing it for a while, with a puzzled look on his face, "It feels...very crispy? Master, how long did it take you to soak it?"
"Less than half a quarter of an hour."
Li Ang smiled slightly and said, "I used a vacuum pump."
"ha?"
The circulating water vacuum pump is placed on the first floor of the laboratory building. Chai Chai can see it every day, but how to connect Kimchi and the vacuum pump?
"Common pickles are vegetables pickled with low-concentration salt water. During this process, lactic acid bacteria will grow, causing the pH value to decrease, restricting the reproduction of harmful bacteria, and even directly killing them. This allows the lactic acid bacteria to take advantage and continue to metabolize lactic acid. Thus achieving the anti-corrosion effect.”
Li Ang said: "However, in the early stages of fermentation, there are still Enterobacteriaceae bacteria and fungi. Their nitrate reductase will convert nitrate into nitrite.
Although nitrite will be degraded in the later stages of fermentation, there will still be a peak in nitrite content during this process. If it is not marinated properly or eaten early, it will be harmful to the human body.
It may be toxic or increase the risk of cancer. "
"cancer?"
Chai Chai tilted his head.
"A disease that cannot be cured at this stage."
Li Ang said casually, "As for these kimchi, I actually threw the cucumber strips and white radish strips into an open container, and poured in the salt water used for kimchi.
Then put the container into a glass vacuum chamber and use a circulating water vacuum pump to evacuate the vacuum chamber.
In this way, the air in the cucumber strips will flow out through the small holes on the surface, allowing the kimchi salt water to penetrate directly and replace the air and water that the cucumber originally possesses.
It only takes a few minutes to achieve the penetration effect of several days or even a week. It has a taste similar to traditional pickling and a crisper texture.
And there is no need to worry about nitrite. "
Li Ang tapped the glass jar with his chopsticks, "I'll do more research to see how to make the vegetables pickled and soft. If it succeeds, we will eat this this winter."
"oh."
Chai Chai nodded in understanding, his face turned red inexplicably.
Winter is coming soon. Did Li Ang come up with this technology specially because he was afraid that she would eat bad kimchi?
Not mentioning Chai Chai's small touch, Li Ang used his telekinesis to take out the dishes from the lunch box and set out the dishes.
The two of them finished their dinner and washed the dishes with their mind.
Chai Chai was writing homework in the study, while Li Ang was in the living room, studying a large piece of pork.
Qiu Feng's words echoed in his mind, and he guided his thoughts into his body, using his thoughts to view the situation inside the human body, achieving an endoscope or even tomography-like effect...
Developing medicine has always been Li Ang's ideal. If this path is successful, it will greatly promote the development of medicine in Yu State.
You must know that in another world, X-rays were discovered by German physicist Wilhelm Roentgen in 1895. The world's first X-ray film was taken by him in December of the same year for his wife.
CT technology appeared in 1967,
In 1982, magnetic resonance medical imaging technology was officially used in clinical practice.
Electronic endoscopy appeared in 1983.
If it continues to develop step by step, God knows when Yu Guo will have similar technology that can see the diseased organs under the skin without damaging the patient's skin.
[Psychic imaging] technology can be said to be a super acceleration of medicine, and it must be realized no matter what.
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