I. Early review
In the last issue, we found that the color and shape of the banknote security strips are caused by special microstructures (see the third article for details), and the microstructure of the material changes greatly to the macroscopic optical properties. Since most readers chose [B option in the last vote: 1 yuan / kg of rice and 10 yuan / kg of rice under the microscope what is the difference. 】
So today, the author leads everyone to explore the difference in microstructure between high-quality rice (new rice that tastes strong) and inferior rice (Chenmi with poor taste).
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Second, the preface
The strength, toughness and brittleness of the metal are closely related to its microstructure: ductile fractures occur in tough metal materials, and ductile fracture zones with typical "dimple" characteristics are observed in the fracture section; The metal will undergo brittle fracture, and a cleavage fracture zone with typical "step" characteristics will be observed in the fracture section. These different fracture morphology are caused by tiny heat treatment processes or small differences in material composition, and different microstructures represent different metal material production processes.
Then we suspect: Can microscopic analysis be used to judge crops with different growth cycles or different nutrients/chemicals?
3. Microscopic morphology analysis of rice section, rice starch morphology and starch complex morphology
In this issue, samples of two different periods of the same kind of rice (10 yuan/kg of new rice and 6 yuan/kg of rice for half a year) were taken for microscopic appearance to study the rice with long time, except for the smell and taste. The difference is to distinguish whether it can be discriminated by means of material microscopic analysis.
1. Analysis of rice fracture
Microscopic topography of rice fracture
As shown in Figure A above, we can see that the rice grain fracture is morphological after the rice grain is cut off. Magnified to 100 times, as shown in Figure B, we can see the presence of similar metal along the crystal fracture and the toughness of the cavity. Figure C is a detailed enlarged view of the characteristics of the socket toughness, which can be found to be composed of a grain of rice starch microparticles of about 10 μm, with high and low fractures and small starch particles with sharp edges and corners. Figure D is composed of starch inside the rice. The surface of the rice compound is relatively smooth, the interface between the complex starches is smooth, and there are not only starch particles in the compound grains, but also proteins between the particles (surface black) Striped parts).
From the above figure, we can see that the rice granules are composed of a composite starch granule composed of a granular starch granule. When the fracture site is extended along the cross section of the composite starch, the fracture exhibits a smooth intergranular crack characteristic; when the fracture site When expanded through the complex starch, the fracture exhibits a transgranular fracture.
Different rice has different growth cycles and composition, which leads to the different morphology of starch microparticles and starch complexes and the binding force between them. Therefore, the fracture morphology of different rice is completely different.
2. Analysis of morphology of intergranular starch along the crystal/transgranular fracture
Comparison of Morphological Differences between Transgranular Fractures (Left) and Intergranular Fractures (Right)
The left picture is the fracture morphology of the complex starch when it breaks. It can be found that the dark part around the middle starch particles is the protein inside the rice. The starch particles are connected by the protein. The part of the red circle is the inside of the rice. The lipid granules have almost no break at the break of the new rice, but there are many inside the old rice. It is speculated that the precipitation of the lipid causes a change in the protein linking the starch granules, resulting in a change in the internal adhesion of the rice granule.
The figure on the right is the rice starch compound granule indicating the fracture diagram. It can be seen that the fracture is very smooth. Under normal conditions, the binding energy between the starch granules is much lower than the internal binding energy between the starch granules, so the fracture generally occurs in the starch complex. The grain is smooth.
3. Comparison of microscopic structure of new rice and Chenmi fracture
Differences in microscopic morphology between Chen Mi (left) and Xinmi (right) fracture
Under the microscope, we can see that the Chenmi fracture (left) shows more "wolf-tough" morphology than the Xinmi fracture (above), and the fracture surface passes through the rice compound starch. Most of the fractures of the new rice are cleavage along the crystal, and the fracture surface expands along the starch complex.
The results showed that the internal binding of normal rice was greater than the boundary of the complex starch inside the complex starch. As the rice placement time increases, the chemical substances inside the rice grains change, resulting in the weakening of the inter-particle bonding within the complex starch. The fracture surface is mainly changed from the boundary of the complex starch to the starch. Break after passing through.
Fourth, postscript
"The sky has no trace of wings, but the birds have flown." Unlike the birds flying in the sky without leaving traces, the process of production and synthesis of any material will leave microscopic traces inside the material, and microscopic techniques will be used to identify the microstructure/structure characteristics of the material. The production process and history of the material can be easily judged. For example, at this stage, people have begun to use microscopes to identify different varieties of plants and animals, thus providing an important guiding basis for the control of raw materials, traceability, and quality control of production processes.
The next issue (animals) three choices:
A. The reason why butterfly wings produce beautiful colors in the sun.
B. Differences in the morphology of hair surfaces and sections between young people and the elderly.
C. Bacteria in expired metamorphosed foods.
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