"Tiangong Kaiwu" is a scientific and technological masterpiece written by Song Yingxing in the Ming Dynasty. It is unfortunate that the specific chemical properties of "Yanghe A wine" are not explained in the book. However, it can be described in Chinese according to the characteristics of common wines and the relevant knowledge of ancient winemaking processes.
Wine contains mostly ethanol, which is its key component. Ethanol is volatile, and at room temperature, it can gradually turn into a gaseous state and dissipate. Yanghe A wine should also have this property. It is placed in an open vessel, and the amount is reduced over time, and its taste is slightly lighter. This is the reason why ethanol evaporates.
Furthermore, ethanol is flammable. If it is close to a fire, it can start a flame. If Yanghe A wine encounters an open flame, it should also be able to burn, with a raging flame and light and heat. This combustion property is caused by the violent chemical reaction between ethanol and oxygen in the air under high temperature.
In addition to ethanol, wine often contains many esters, aldose and other aromatic substances. Esters have a special aroma, which can give Yanghe A wine a unique flavor, or fragrant, or elegant and delicate. During the brewing process of wine, it is produced through microbial fermentation, esterification reaction and many other processes.
And the wine has a certain solubility, which can dissolve some organic and inorganic substances. Yanghe A wine may dissolve flavors, pigments, etc., making its color and taste richer. In addition, the wine is weakly acidic, which is due to the organic acids produced in the brewing. Although the acidity is weak, it also affects the taste and stability of the wine. In short, Yanghe A wine is rich in chemical properties, and many characteristics work together to achieve its unique quality.

"Tiangong Kaiwu" reports that the river cocoa, or saury, has quite characteristic physical properties.
The river cocoa is narrow, long and flat, quite like a knife, and its color is silver-white. Under the light, the silver light shines and shines. The scales on its body surface are small, almost non-existent, and the touch is relatively smooth.
The meat of the river cocoa is incomparably tender, melts in the mouth, and has a delicate and smooth taste. The fishy smell of this fish is extremely light, and it has a unique fresh aroma. After cooking, the aroma is tangy and mouthwatering.
Its bones also have characteristics. Anchovies have slender and soft bones, especially in the juvenile stage. Many small bones are like cartilage, so there is no need to worry too much about the risk of fish bones getting stuck in the throat when eating. However, as the fish grows, some bones will be slightly hard, but they are still soft compared to other fish.
Anchovies live mostly in the estuary of the Yangtze River and offshore areas, and are quite sensitive to environmental factors such as water temperature and water quality. They adapt to a narrow range of water temperature and like to live in waters with relatively smooth water flow, clear water and rich in organic matter. This special living environment also affects the formation of their physical properties. The habit of anchovies likes to gather and eat plankton and small aquatic organisms, which also shapes its unique body and meat quality to a certain extent.

Looking at the water towns in the south, there are many such fields. The climate there is warm and fertile, and the fields of
have this time and place, and rice farming is prosperous. The fields are sticky, which can retain water and fertilizer, so that the rice crops can be nourished and lush.
For the benefit of irrigation, the fields of
also have an advantage. Because of its low terrain, water is easy to gather, which is convenient for irrigation, saving a lot of manpower and material resources. Farmers bring water into the fields, so that there is no shortage of water when the rice crops grow.
And in the field of evil, there are often plains in the surrounding area, and there are many fish, shrimp, and lotus root in the area. These products not only add an income for the farmers, but also accompany meals and nourish the family. In addition to rice farming, it also serves fishing and harvesting, making the livelihood more abundant.
Furthermore, in terms of flood control and drainage, the field of evil also has functions. When a rainstorm is approaching, it can temporarily store flood water, slow it down, and reduce downstream flooding. When the water level recedes slightly, it can be drained in an orderly manner to protect the safety of the field seedlings.
Therefore, in the field of evil, in the area of rice cultivation, whether it is water supply, fertilizer conservation, fishing assistance, or flood control, it is important and relies heavily on agriculture.

"Tiangong Kaiwu" is a scientific and technological masterpiece written by Song Yingxing in the Ming Dynasty, but the synthesis method of Gracilaria methyl ester is not detailed in it. Today, the relevant content of its synthesis is proposed by the method of ancient classical Chinese as follows:
If you want to obtain Gracilaria methyl ester, you need to use Gracilaria as the starting material. Gracilaria, born in Haize, is flexible and rich in gums. Take pure Gracilaria first, wash it with clean water, remove its sediment and impurities, and make sure it is clean.
Put the washed Gracilaria in a kettle, add an appropriate amount of water, and cook it slowly. During this period, you need to stir it frequently to make it evenly heated. When it is boiled, it is like a paste, and the gels are exhausted. This process is related to the pros and cons of colloid extraction. The heat and stirring must be just right. If the fire is fierce, it will be easy to burn, if it is slow, it will be time-consuming and the colloid will not be fully produced.
After cooking, filter the residue with a fine filter cloth to obtain a pure Gracilaria colloid. Next, add an appropriate amount of alcohol, such as methanol, to the colloid, which is a preparation for esterification. The amount of methanol should be prepared in a certain proportion according to the amount of Gracilaria colloid. Improper proportions will affect the effectiveness of esterification.
Add an appropriate amount of catalyst, such as sulfuric acid, to promote the speed of esterification reaction. However, the amount of catalyst also needs to be precisely controlled. Too much will easily lead to side reactions, and too little will slow down the reaction.
Then, place the mixture in a specific container, seal it, and control it at a suitable temperature and duration to make the esterification reaction fully proceed. The temperature and the length of time are all critical. If the temperature is too high, the reaction will be fast, but impurities will easily form; if it is too low, the reaction will be difficult to achieve expectations. If the time is too short, the esterification will not be complete; if it is too long, it will consume resources.
After the reaction is completed, Gracilaria methyl ester is separated by distillation and other methods. During distillation, pay attention to the adjustment of heat and temperature, so that Gracilaria methyl ester can be accurately distilled out, and then through condensation, purification and other processes, pure Gracilaria methyl ester can be obtained.
Although the above synthesis method is said in ancient Chinese, it is actually based on today's chemical principles and processes. At that time, "Tiangong Kaiwu" did not include this technique, due to the limitations of the scientific and technological level at that time.

When you are hiding, you should pay attention to its quality first.
The mustard is perishable, so you need to choose the good one, wipe it with a clean cloth, remove its filth, and make sure it is clean. Keep it in a cool and dry place, do not see light, and avoid moisture. If moisture invades, it will cause mildew, and the medicinal power will be lost.
The utensils in Tibet are also exquisite. It is appropriate to use porcelain jars or pottery jars, because of its warm nature, it can protect its medicinal power. Avoid using iron, which is strong and dry, which is contrary to the nature of the mustard, and will change over time, which will damage its efficacy.
At the time of luck, it is important whether the road is rough or not.
The mustard is brittle, and if the road is bumpy, it may break. Therefore, the transporter should choose a smooth road and drive slowly and steadily. And it is necessary to prevent it from being shaken. You can use soft objects to pad it and wrap it well, such as cotton wool, hay, etc., so that it is safe on the way.
Also, you need to pay attention to the season of luck. In summer, it is very hot, and the mustard is easy to be heated and deteriorate; in winter, it is cold, and it is afraid that it will be frozen and lose its sex. Therefore, in summer, you should travel in the morning and evening, and borrow the coolness of the morning and evening; in winter, you should choose a sunny and warm day to shelter from the wind and snow.
< b Always observe its condition on the way, if there is any peculiar smell or discoloration, deal with it quickly. Don't be slack and negligent, causing the mustard to be destroyed halfway. In this way, if the Tibetan method is good, the medicinal power of the mustard can be guaranteed, and it can be used by doctors to save people from suffering.