Types of wheelchairs
1. According to material classification, aluminum alloy, light material and steel aluminum alloy, light material and steel.
2. According to the type, it can be divided into manual Wheelchair and electric wheelchair, among which manual wheelchair can be divided into manual push and self-service type.
3. According to people's needs, it can be divided into single side wheelchair, toilet wheelchair, sports wheelchair and lying wheelchair.
4.According to whether it can be folded It can be divided into foldable and unfoldable wheelchairs.
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Sugar Adjustments: Sugar is the substrate for alcohol production. In general, 1.7 grams of glucose or 1.6 grams of sucrose are required to produce 1 alcohol. There are two ways to increase the alcohol concentration. One is to add enough sugar to make a sufficient amount of alcohol, and the other is to add high-strength distilled liquor or treated alcohol of the same variety after fermentation. In practice, the former must be used for brewing quality wines. The amount of alcohol added should not exceed 10% of the amount of alcohol fermented by the original juice.
To increase the sugar content of the juice, it is best to use a portion of the juice concentrated under reduced pressure to increase the concentration to add supplements. It is better and more convenient to use refined sugar for production. The amount of sugar that should be added depends on the alcohol concentration required.
When sugar is added, dissolve the sugar with a small amount of fruit juice and add it to a large amount of fruit juice. At the same time should be combined with the content of acid content, high acid is made into syrup to adjust the acidity; the other hand, should add dry sugar.
When sugar is added, the adaptability of yeast to sugar concentration should also be combined. Saccharomyces are more prosperous and more prosperous in sugar liquids containing less than 20 g/100 ml of sugar, and then increased in sugar concentration, delaying reproduction and fermentation. Therefore, in the production of high wine wine brewing is commonly used fractional sugar method, that is, appropriate amount of sugar, in order to adapt to yeast vigorous breeding and fermentation, such as fermentation to reduce sugar concentration, then add the remaining sugar.
Acidity adjustment: The acid content in juice is 0.8-1.2 g/100 ml. This amount is the most suitable for yeast, but also can give the finished wine a strong flavor, enhance color. If the acidity is less than 0.5 g/100 ml, add tartaric acid or citric acid or juice with high acidity to adjust. The acid is too high and can be neutralised with neutral potassium tartrate in addition to reducing it with syrup or adjusting with a low acid juice. Sichuan Rural Daily
The sugars, acids and tannins in fruit juices have a close relationship with fermentation and affect the quality of finished products. Brewing ordinary fruit wine, squeezed juice can be fermented, but in order to make the ingredients of the resulting wine close, and good quality, and to promote the safety of the fermentation must be adjusted according to the composition of the juice.