A person's need for food is often directly proportional to the amount of physical strength expended by the person. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 info Natured Novel ww

Of course, this one is not absolute, but there is no doubt that this contrast is in line with the corresponding consumption pattern of most human beings.

Of course, there is actually a premise for this kind of consumption, that is, the quality of the person itself, such as the relevant comprehensive level of height and weight.

In terms of consumption in this aspect, a soldier who conducts corresponding military training or even fights on the battlefield and then retreats is likely to consume a lot of food.

In later generations, there was a more scientific explanation for this kind of consumption, that is, the calorie conversion of food.

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In later times, when the level of science was more advanced and reasonable than it is today, heat became an inherent term.

Heat refers to the energy transferred between the thermal system and the outside world by the temperature difference. Heat is a process quantity, so heat can only be said to be "absorbed" and "released". It is not possible to say "contains" "has". And this transfer process is called heat exchange or heat transfer. The unit of heat is joules.

The human body consumes energy all the time, and these energies are provided by the thermogenic nutrients in food. The calorie-producing nutrients in food are proteins, fats, sugars, and carbohydrates. They are oxidized to produce heat for the body to sustain life, growth, and movement.

On the one hand, when the heat supply is too much, the excess calories will be stored as fat, and over time, the body will become fat.

There are three main pathways for calorie consumption:

The first part is the basal metabolic rate, which accounts for about 65~7o% of the total caloric consumption of the human body, the second part is physical activity, which accounts for about 15~3o% of the total caloric consumption, and the third part is the thermal effect of food, accounting for at least about 1o%, and the proportion of these three has been roughly fixed.

In many ways, this also shows that the more obese people are, the more food they can consume on average than a person with a reasonable weight. Similarly, a strong person is able to consume more food than a shorter, thinner person.

Later generations of food scientists believed that the relationship between heat and internal energy was like the relationship between work done and mechanical energy.

Heat is a measure of the amount of energy that can change within an object. If thermal equilibrium has not yet been reached between the two regions, then heat is transferred from the hotter place in the middle to the cooler other. Any substance has a certain amount of internal energy, which is related to the disordered movement of the atoms and molecules that make up the substance.

When two substances with different temperatures are in thermal contact, they exchange internal energy until the temperature of the two sides is the same, that is, the thermal equilibrium is reached. Here, the amount of energy transferred is equal to the amount of heat exchanged. Many people confuse heat with internal energy, but in fact, heat refers to the change of internal energy and the work done by the system.

Heat describes the amount of change in internal energy, while internal energy is a state quantity, which is a state function of the system, corresponding to a state point of the system. A good understanding of the difference between heat and internal energy is the key to understanding the first law of thermodynamics. The heat transferred between objects in the process of heat transfer is related to the process, that is, endothermic or exothermic must be carried out in a certain process.

But when an object is in a certain state, it cannot be said how much heat it contains.

And the zeroth law of thermodynamics explains this view:

The importance of the zeroth law of thermodynamics lies in the fact that it gives the definition of temperature and the method of measuring temperature.

The thermodynamic system mentioned in the law refers to an object or system of matter composed of a large number of molecules and atoms. It provides an experimental basis for establishing a temperature concept.

This law reflects that all thermodynamic systems in the same thermal equilibrium state have a common macroscopic characteristic, which is a numerically equal state function determined by the state of these thermoequilibrium systems, which is defined as temperature. Equal temperature is a necessary condition for thermal equilibrium.

The zero law is derived without considering the action of the gravitational field, in which matter generates a certain temperature gradient of its own. If there are two closed containers containing hydrogen and oxygen respectively, their temperature gradients in the gravitational field are also different due to their different molecular weights.

If heat can be exchanged between them at the lowest place, the temperature reaches the same, but because the temperature gradient of the two gases is different, the temperature is not the same at the high place, that is, there is no equilibrium. Therefore, the zero law does not apply to the presence of a gravitational field.

This is similar to the second law, which limits the second type of perpetual motion machine to be untenable.

And this also means that in some ways, heated food, or cooked food, can itself get more heat for a creature that eats them.

In this regard, although Zhang Jiashi is not an expert in this area, he has not tried to let the monks carry out research work on self-heating food.

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In later generations, there was a kind of self-heating rice, before its appearance, traditional convenience food needed to be soaked in boiling water before eating, and some special groups, such as field exploration, tourism, troops and police on duty, could not be eaten without boiling water.

When self-heating rice is eaten, there is no boiling water, no thermal electricity, tear open the outer package, pour the pure water package that comes with it on the hot pack, the water and the hot pack will be automatically mixed and heated, the rice and dishes will be steamed, and it can be eaten in 8-15 minutes.

Deciphering the composition of self-heating rice hot pack: Ming is a multi-purpose self-heating bag, which is mainly composed of roasted diatomaceous earth, iron powder, aluminum powder, coke powder, activated carbon and salt, which can be heated to 6OC after kneading, which can be used for winter heating and medical hot compresses, adding quicklime, sodium carbonate and water, and the temperature can rise to 12OC to heat meals or steam food.

This temperature is maintained for a long time, 2o minutes down to 6 obsp after minutes; The material used for heating in winter can be used repeatedly, and it can still be mixed with quicklime and sodium carbonate after use, and then added with water to heat food.

In later generations, modern military ration production was largely a major application of self-heating food.

In the exhibition of history, the ancient military rations generally used grain, grass or livestock, and evolved into the usual use of canned products as battlefield military rations, which were very convenient to use, while peacetime military rations were mainly ordinary household foods.

And even in the combat thinking of later generations, the view that "the soldiers and horses have not moved, the grain and grass go first" is still very important.

And rations are the minimum standard for maintaining the combat effectiveness of the army. In order to allow the soldiers to "fill their stomachs quickly and happily", the logistics departments of various affairs have gone out of their way to introduce various kinds of rations, so that the soldiers can "eat well" and "eat well".

In later generations of U.S. troops, ensuring the quantity first and then the quality was the core idea of military ration production.

The latest field food for the U.S. military is the "personal ready-to-eat rations" that were distributed in 1981.

Every few years, MRE has changed its flavors and menu, from 12 to 24 menus.

Most MRE foods are made by the "wet wrap method", packaged in polyester, aluminum foil, and polypropylene three-layer composite film, which can be stored for up to 5 years without refrigeration. There is also no need to heat it when it is used, and the food itself is rich in vitamins and minerals, with a whopping 3ooo calories per serving. If anyone eats this stuff often, I'm afraid they will grow fat. The packaging of military rations is anti-drop and bulletproof, suitable for airdrop in the state of parachute, and soldiers need to use a bayonet to open it.

The U.S. military's design principle for military rations is to ensure that soldiers are well fed first. In 1777, Washington's Great 6th Army could only eat dough made from semolina for four days, and as a result, twice as many soldiers died of malnutrition as soldiers died of war deaths.

Before World War I, the United States established basic field ration specifications, namely four rations: C, K, D, and E.

c Rations are the main rations of the grass-roots troops, the purpose of which is to provide soldiers with "three adequate and satisfactory meals a day".

K rations are provided to the rangers who fight deep behind enemy lines, and are mainly frozen, dried food, which is heavier and more bulky than BSP; D-rations are emergency combat rations, usually high-calorie foods such as chocolate, and one serving per person for one meal.

The most luxurious was the e-ration, which began to appear on the Korean Champong in 195o, consisting of 7 cans, 1 accessory pack, and 2o cigarettes. These people sound good, but the soldiers feel like chewing sawdust when they eat meat, and noodles and potatoes taste like paste.

The U.S. military once used e-rations to help South Korean refugees, but it was used by the South Korean people to feed pigs because it was too unpalatable.

In addition, luncheon meat is now commonly eaten, but it was originally used to supply the army.

Zhang Jiashi himself didn't think about making luncheon meat, but in many ways, luncheon meat was really not as easy to make as salted meat at this time, or rather, the Qin Empire did not have the level of craftsmanship to make luncheon meat.

In later generations, luncheon meat was a canned compressed minced meat, usually made from pork or beef.

There are many ways to eat luncheon meat, including the luncheon meat cut into slices and can be eaten with bread, and the hot egg noodle is also delicious.

This canned food is convenient to eat and is also easy to preserve due to the fact that the pork is placed in an airtight jar. It is usually eaten at a picnic. In the military, luncheon meat is a must-have military item.

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And the history of luncheon meat is interesting:

Among the U.S. Army's World War II military rations, the more legendary is the so-called "soul meat" - Spam luncheon meat.

This canned pre-cooked meat product, made by Hormel Foods in Austin, Minnesota, was probably the most famous ration of the entire World War II.

In the early 193o, Hormel launched the first canned meat product, HSH-forme1-spibsp; At that time, Hormel spiced ham suffered a crushing defeat in the market competition. The company's executives had no choice but to solicit new names from prominent members of society. Kenneth Dagneu, the brother of Hormel's vice president, was a half-red actor who proposed the use of the abbreviation SPAM for pork foreleg and ham as a trademark for the new product, which was immediately adopted, and Kenneth Dagnew received a $1oo award from Hormel.

On June 5, 1937, the first -- Listening to Spam canned luncheon meat was born.

According to the recipe, the main ingredients of Spam luncheon meat are pork, ham, salt, water, sugar and sodium nitrite.

Each 56 grams of Pam luncheon meat contains 7 grams of protein, 2 grams of carbohydrates and 15 grams of fat, providing 17o calories and 1/3 of the daily intake of salt. It has more than 10 flavors such as black pepper, salt, garlic, cottage cheese, smoked, honey-stained, spicy, and even a banquet-style luncheon meat and a chicken luncheon meat specially served by ****** Christians.

In 2oo2 alone, the Hormel Corporation in Austin, Minnesota, sold 600 million cans to the world, and people in 41 countries were eating the cans.

However, in the rave reviews about Spa Palm's luncheon meat, there is certainly no voice of American GIs on the battlefields of World War II. There are many things that evoke the common memory of World War II American veterans and tie them together.

No matter where they were serving: Lucky brand cigarettes, movie stars Jane Harrow and Leda Hayworth, what the Japanese were doing on the day they bombed Pearl Harbor, where they heard the news of Roosevelt's death, the moral admonition of the chaplain, the sergeant major in the company, the love letter from his girlfriend.

Something else, which can quickly summon the vivid memories of the war of countless American veterans, whether they were in the deserts of North Africa or the ruins of Mount Cassino, the beachheads of Normandy or the tropical jungles of Bougainville. This is Spam luncheon meat. For them, Spam luncheon meat, like enemy bullets and gonorrhea, is a common enemy of millions of American GIs around the globe:

Jack eats his acorn noodles, Grant chews brown bread, and Teddy nibbles on poisoned beef. There is no worse meat in the world than this, and the infantry has his hard bread, just look at the jam of the navy. Everyone's stomach is squirming because it's Spam inside.

American GIs have given sensational nicknames to this unlucky can that it seems to never be finished. For example, "a certain type of suspected meat", "water meat", of course, more are still called "spirit meat".

There are all kinds of legends about Spam that are rife among the American army, which terrify the soldiers: "The cooks will fry luncheon meat for breakfast, the main meal is roasted luncheon meat, and the dinner is put in corn cakes, and the next morning it is luncheon meat pie, God knows where they got so much luncheon meat, it must have been ordered in barrels and barrels!

A pre-war Spam salesman, who had been drafted into the army during the war, wrote a letter from the Pacific Front to the owner of the Hormel Company: "Dude, I never realized that in the foxhole, the canned Spam was so delicious! Hormel made the letter into an advertisement, which caused a wave of ridicule among the units of the U.S. Sixth Army.

Indeed, Spam luncheon meat contains almost no vitamins and minerals, which is not very helpful for health, and long-term consumption may also lead to obesity and high cholesterol.

What's more, apart from the starch, salt and spice notes, it's hard to get a taste of "meat" from it. Probably more than a million times someone complained that "this must have come through the back door in the food." However, no one can deny that Spam luncheon meat is essential to maintain the physical strength of soldiers.

Spam luncheon meat became the only choice in a fast-changing battlefield where it was difficult for logistics departments to ensure a daily supply of meat, and in the hot Pacific islands, where fresh meat was difficult to preserve for a long time, Spam became a strategic commodity. The aroma of stewed luncheon meat and mixed vegetables heated in a tin can wafts from London to Tokyo.

And, at a time when Spam luncheon meat was demonized by countless American soldiers, their British and Soviet allies were grateful for this God-given precious food.

Countless Spam were distributed to Canadian, British, Australian, and Soviet troops, and were no less popular than American tanks and jeeps shipped under Lend-Lease.

A veteran of the U.S. 4th Infantry Division recalled that after the Battle of Normandy, he and his buddies were once complaining about endless luncheon meat in the field cafeteria, only to be heard by two visiting British officers.

Without saying a word, they picked up two slices of luncheon meat from the American soldier's plate, threw them on the ground, covered them with dust, and then picked them up and ate them in their mouths.

The message of this silent performance is clear: "You pampered little Yankees have nothing to complain about." Compared to what we ate, it was a feast. ”

The common people of the occupied countries of Europe and Britain had the same view. Former British Prime Minister Margaret Thatcher recalled: "I remember it was Boxing Day in 1943 and a friend came to visit...... We opened a can of Spam luncheon meat. We also had some lettuce and potatoes. Friends happily said: Luncheon meat and salad, what a sumptuous meal!"

Former Soviet leader Nikita Khrushchev also reluctantly admitted after the famous "kitchen debate" with Nixon: "Without Spam, we really had nothing to feed the Red Army." ”

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However, no matter how much Zhang Jiashi attaches importance to self-heating food and luncheon meat, the scientific and technological gap that undoubtedly exists between the Qin Empire and future generations is the most critical flaw that Zhang Jiashi cannot lead the Qin Empire to cross in a short period of time.