[Preliminary probe into the cause of the black substance emerging in the course of the processing of sulfur with bean curd].
The author has probed into the reason why bean curd assumes a black green colour in the course of processing sulfur, and made an X-ray crystallographic and qualitative analysis of the substance which makes bean curd assume this colour during the processing. On the basis of these analyses, a discussion has been made on the processing conditions and container for sulfur.
Cheng
C
C
Shanghai Institute of Chinese Materia Medica.
D006358:Hot Temperature; D013455:Sulfur; D013678:Technology, Pharmaceutical
D013455:Sulfur