The battle ahead was won, and Sun Yi had a good appetite. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

The rice is made of soft buns dipped in chili vinaigrette, stir-fried mushrooms and millet porridge.

After killing a few buns in a row, Sun Yi remembered to greet the guests, "Township Chief Hu, Sister Mizi, don't be polite, but eat!" ”

Hu Lu was a little cramped, wondering if he wanted to be a matchmaker for himself.

Sure enough, Sun Yi introduced Sister Mizi to Hu Lu: "This eldest sister Mizi is a good friend with the baby, a native of Qishan, Shaanxi." There is a custom in Qishan that every family brews their own vinegar, and it is passed on to women but not to men. The vinegar we are dipping in now is brewed by Sister Mizi herself. ”

Sun Yi then introduced Hu Lu to Sister Mizi, "This Township Chief Hu is good at growing mushrooms, fungus and ground softness, and what we eat now is planted by Township Chief Hu." ”

Sister Mizi was a little anxious: "Lord Lidel, our family and our mother are separated, and we may come back when we will come!" ”

Sun Yizheng said: "Where do you want to go, I came to you to talk about the war." ”

One sentence made the two of them confused.

Sun Yi first asked Sister Mizi: "Sister Mizi, do you say there is any trick to making vinegar?" ”

Sister Mizi breathed a sigh of relief and replied briskly: "What's the trick!" It is nothing more than to grasp the heat and cold, ventilation, and pay attention to cleanliness. ”

Sun repeatedly asked Township Chief Hulu, "Township Chief Hu, do you say that this kind of mushroom is soft and has any tricks?" ”

Although Hu Lu was a little disappointed, he still replied: "It is also a good grasp of hot and cold, dry and wet, and you have to pay attention to cleanliness." ”

Sun Yi slapped his thighs one by one, "Have you ever thought about it, growing mushrooms and brewing vinegar are actually the same thing?" It's just that one kind of thing can be seen, and one kind of thing can't be seen? ”

Sun Yi reminded him so violently, and the two of them pondered that it seemed to be the case.

Sun Yi said that mushrooms are a kind of fungus, and vinegar is actually made by a kind of fungus, which is invisible, so it may be called vinegar fungus, and it is vinegar fungus that turns wine into vinegar.

Sister Mizi said while pondering: "Vinegar is indeed changed from wine. The old man said that when Du Kang was brewing wine in Qishan, because he didn't cover it tightly, after 21 days, the wine turned into vinegar, so the vinegar was written as 21 day wine. In addition to making vinegar in our place, every household also makes wine, and many people have lost wind when making wine, and as a result, the wine has become sour. ”

Sun Yi felt comfortable chatting with insiders, "Sister Mizi, in fact, winemaking is also based on a kind of fungus, we call it wine fungus, wine fungus can turn grain into wine." The biggest difference between wine mushrooms and vinegar mushrooms is that wine mushrooms only grow well in non-ventilated places, while vinegar fungi can only grow well in aerated places, so winemaking should be sealed, and vinegar should be sealed first and then ventilated. The first sealing is to rely on the wine bacteria to turn the grain into wine, and then the ventilation is to rely on the vinegar bacteria to turn the wine into vinegar. ”

Sister Mizi was taken aback, the vinegar was sealed first and then ventilated, but it was the secret of their Qishan family to pass on women to men.

"In my world, it takes people 20 days to make vinegar at first, but then by adding high-concentration vinegar bacteria directly to the wine, providing the most suitable temperature, constantly ventilating and stirring, it only takes two days to turn the wine into vinegar!" ”

The two asked at the same time: "What is a high concentration of vinegar bacteria?" ”

Sun Yi replied dryly: "It's the best vinegar koji." ”

Sister Mizi suddenly realized.

Hu Lu asked: "Of course it's good to turn wine into vinegar in two days, but what does this have to do with fighting?" ”

"It's too big!" , Sun Yiyi, "Vinegar and nitrate are actually exactly the same. ”

Sun Yi explained that it is also bacteria that rely on nitrate, so it might as well be called nitrate. The manure turns into nitrate, which is also divided into two steps. The first step is to turn the manure into ammonia, which is commonly known as manure, which requires that it is not breathable. The second step is when the ammonia turns into nitrate. Ammonia turns into nitrate by nitrate bacteria, and nitrate bacteria, like vinegar bacteria, can only grow well in well-ventilated places. The way to grow nitrate is like making vinegar directly from grain, and the sealing and ventilation cannot be taken into account, so the output of nitrate cannot be increased. The best way to do this is to separate the first step of manure and the second step, "nitrate", to provide the most suitable environment for each.

Hu Lu, who provided the secret recipe for growing nitrate in the latrine, suddenly fell into deep thought.

This two-step nitrate brewing is a plan that Sun Yi came up with after consulting the information and pondering it repeatedly in the past few days.

In later terminology, the so-called nitrate brewing is the process by which nitrifying bacteria convert ammonia ions into nitrate ions. There are two keys here, one is to provide a strong enough nitrifying flora, and the other is to provide enough raw material - ammonia.

Oxygen is needed for nitrifying bacteria to survive, so good ventilation is required. However, when the ventilation is good, half of the ammonia produced by the manure is volatilized in the form of ammonia. The two form a natural contradiction.

Traditionally, experienced farmers would cover the manure piles with a layer of soil in order to preserve the fertility of the manure. The decomposition of manure produces a large amount of ammonia that is easily soluble in water, so ammonia is formed. Farmers collect this stinky water and pour it back into the dung heap.

Sun Yi's idea is to directly collect this ammonia as a raw material for the second step, and directly create the most suitable environment for nitrifying bacteria in the second step.

In addition to oxygen, another necessary condition for the survival of nitrifying bacteria is the need for water.

In addition to this, ultraviolet rays in sunlight can kill nitrifying bacteria, so avoid direct sunlight. Nitrifying bacteria tend to attach to the surface of objects, and if a large surface area is placed for them to attach to, it can quickly attach to the surface of these fixations and begin to proliferate. Nitrifying bacteria grow and reproduce fastest at a temperature of about 25 degrees Celsius, which is the current summer temperature, and when the temperature is lower than 5 °C or higher than 42 °C, nitrification cannot be carried out. Nitrifying bacteria are best suited to a weakly alkaline environment, which can be guaranteed by adding alkali or plant ash.

A very unfavorable weakness of nitrifying bacteria is that they reproduce very slowly, and it takes a long time to cultivate enough nitrifying bacteria. Fortunately, this can be solved by extracting ready-made flora directly from the latrine.

Township Chief Hu Lu and Sister Mizi can be said to be the two people who know the most about fungi in the entire Tiemu Camp. If Sun Yi's plan worked, it would not only directly support the gunpowder at the front, but also establish a microbiological foundation for Ironwood.

After discussion, the three of them came up with an experimental plan:

The head of Hulu Township organized the people to produce ammonia according to the traditional method, and at the same time collected the mature "nitrate koji" in the latrine.

Sister Mizi organized women to set up several experimental "nitrate workshops". This is done in a series of trays filled with chaff or sand and gravel as a hotbed for "nitrate koji". Place in a ventilated, dark, warm place. As long as the highest tray is poured with ammonia, the water will flow down layer by step, and finally the ammonia collected in a unified manner will either be recycled or directly boiled.

The biggest advantage of this program is that there is no labor intensity, eliminating the link of digging nitrate and filtration, and women can be competent; The second benefit is that it saves space, the tray can be placed on the shelf, the ammonia water flows in a zigzag shape, and it can also be placed indoors in winter.

When the eldest sister of Mizi said coldly: "Turning wine into vinegar can be shortened from twenty-one days to two days, so can our method shorten the time for brewing nitrate from half a month to one and a half days?" ”

Sun Yi and Hu Lu were shocked when they heard this.