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Enzyme Safety Detection Ph Below 4 Can Be Assured Of Drinking.

2014/3/14 17:02:00 85

recently, many health care professionals have made homemade enzyme drinks at home, and replenishing enzymes in daily life can make themselves healthier. Then, how can we know if our enzyme is successful and healthy? 
One way of is to detect < a href= "//www.sjfzxm.com/news/index_c.asp" > PH < /a >. 
 pH value is divided into 0-14 ranges, generally from 0-7 acidity, from 7-14 genera < a href= "//www.sjfzxm.com/news/index_c.asp" > alkaline < /a > 7 to neutral. The successful enzyme will have a white membrane on the surface, which is the "mother" of yeast. According to the professional beauty consultant in Taiwan, it can play a very good skin care function by getting it out and spreading it on your hands. Yeasts can also store water in empty cans because they are enzymes themselves. 
 > according to "experts from China", "after the enzyme is made, use PH test paper to measure it. It should be less than 4, which is a good enzyme." 
P > enzyme contains acetic acid, which is alkaline after combining with oral water, esophagus and gastric juice. The mature enzyme has higher osmotic force and contains many organic acids. PH value is about 2.8 to 3.5 acidic, and the water activity value is seriously reduced. The water that microorganism can use is extremely small. 
 in addition, because of the unique browning substances, antibiotic substances and the accumulation of microbial metabolizing substances in the fermentation process, natural microorganisms have created a very special living environment. Therefore, the result is that the bacteria and pathogenic bacteria can not reproduce. In the process, only acid resistant (lactic acid bacteria) and osmotic microorganisms (special useful yeast) can eventually survive, and naturally produce clean and safe enzymes. 
 > a href= "//www.sjfzxm.com/news/index_c.asp" > enzyme > /a > fermentation is an organic acid taste, but it will become alkaline after exposure to the body. Lemon is sour, and it is alkaline when it is drunk. Like natural vinegar, its taste is sour, but it is alkaline food, and the enzyme is the same as natural vinegar. In addition, the acidity of chemistry belongs to the natural acid, no matter where it is, it is acidic. 
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 the healthy pH value of the enzyme is <4. The blood pH value of healthy people is between 7.35-7.45 and sub healthy PH=7.35