How to distinguish oil with water

National regulations: The permissible moisture content in motor oil should be below 0.03%. When the moisture content exceeds 0.1%, additives, oxidants, clean dispersants, etc. in the engine oil will be lost, thereby accelerating the oil oxidation process. If there is too much oil in the engine oil, the lubricity is poor, and the viscosity is reduced. If the oil is light, the engine oil will be degenerated prematurely and the engine parts will be induced. The weight will cause the engine to hold the shaft and burn the tiles. So how to distinguish the oil mixed with water? 1, the color method. The oil that meets the cleanliness is translucent in blue and brown in the oil. With water-containing oils, when the engine is running for a period of time, the oil is white and accompanied by foam. 2, combustion method. Put the key stick into the engine oil after heating, if there is a "click" sound, indicating more oil in the engine oil. Or when the oil is injected into the test tube and the temperature is close to 80-100, a “click” sound occurs in the tube, indicating that the engine oil contains more water.

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Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods. MSG is used in the food industry as a Flavor Enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.
 
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