additives-精

精酿啤酒专业术语精酿啤酒专业术语是指在啤酒制作过程中所使用的一些特殊术语和专业术语。

下面是关于精酿啤酒的一些常用术语解释。

1. 原麦汁（Original Gravity，OG）：指啤酒糊化前的麦汁浓度，通常用比重（SG）或度（Plato，°P）表示。

原麦汁较高的啤酒往往更浓郁、口感更饱满。

2. 终麦汁（Final Gravity，FG）：指发酵结束后的麦汁浓度，通常用比重或度表示。

终麦汁与原麦汁的差异可以帮助评估啤酒是否发酵完全，也是计算酒精含量的重要指标。

3. 云雾（Haze）：精酿啤酒中经常出现的浑浊或乳白色的外观特征，由于麦汁中大量未过滤的酵母和蛋白质所造成。

云雾也被认为是一些特殊风味和口感的来源。

4. 花香（Hop Aroma）：指啤酒中来自啤酒花的香气。

不同品种的花香具有不同的特点，可以呈现水果、草药、松树等不同的气息。

5. 酒花苦味（Hop Bitterness）：啤酒中啤酒花苦味所呈现出的口感。

苦味的强度通常由苦味单位国际单位（IBU）来衡量，数值越高表示苦味越强烈。

6. 口感（Mouthfeel）：描述啤酒在口腔中的触感和粘性的术语。

口感可以被描述为轻盈、滑顺、丰满、干燥等。

7. 酵母（Yeast）：发酵主要由酵母菌引起，酵母负责将糖转化为酒精和二氧化碳。

在精酿啤酒中，不同品种的酵母会带来不同的风味和口感。

8. 添加剂（Additives）：在啤酒酿造过程中用于调整风味、酒精含量和发酵过程的物质。

常见的添加剂包括果汁、蜂蜜、糖等。

9. 瓶内二次发酵（Bottle Conditioning）：将啤酒灌装到瓶中后，添加额外的糖和酵母，以促进二次发酵和生成二氧化碳。

这样可以增加啤酒的气泡和复杂性。

10. 纯度法（Reinheitsgebot）：又称为德国纯度法，是德国啤酒酿造的法律标准。

规定只能使用大麦、啤酒花、酵母和水作为酿造原料，禁止使用其他添加剂。

11. 瓶内熟化（Cellaring）：将啤酒保存在恒定的温度下，使其在瓶子中继续发展和改善。

食品中添加剂的研究现状摘要：食品添加剂是为改善食品品质和色、香、味以及防腐和加工工艺的需要而加入食品中的化学合成或天然物质，是食品工业的重要组成部分。

但目前使用的食品添加剂大多是人工合成物，超标使用会对人体造成不同程度的危害。

其中许多属于化学制品，有些本身带有毒性，有些含有残留有害物，所以需要严格检验及限量要求，否则会给消费者健康带来危害。

本文联系实际，对一些较为常见的食品添加剂进行检测分析，让读者更了解这些日常饮食中的隐形杀手。

关键词：食品添加剂，检测方法，色谱Research situation of food additivesZhangLingling ShangHai Ocean UniversityPackaging engineering Class Two 0835209Abstract: Food additive is to improve food quality and color, flavor, taste and preservation and processing technology to join the food in the chemical synthetic or natural material, is an important part of the food industry. But at present the use of food additives are mostly synthetic, exceed mark to use on the human body caused by different degrees of harm. Many of them belong to the chemical products, some itself with toxicity, some contain residues of harmful substances, so the need for strict inspection and limits, otherwise it will give consumers the health hazards. In this paper, connection is actual, on some of the more common food additives were analyzed, to give readers a better understanding of the daily diet of invisible killer.Key words:food additives,detection method, Chromatographic1.绪论食品添加剂在食品中的应用十分广泛 ,尤其在当今社会 ,我们所接触的食物几乎都与食品添加剂息息相关 ,平均每人每天可能摄入几十种的食品添加剂。

精细化工专业英语一、单词1. Surfactant- 英语释义：A substance that reduces the surface tension of a liquid in which it is dissolved.- 用法：可作名词，在描述与降低液体表面张力相关的物质时使用。

- 例句：Surfactants are widely used in detergents to improve their cleaning ability.（表面活性剂广泛用于洗涤剂中以提高其清洁能力。

）2. Polymer- 英语释义：A large moleculeposed of many repeated subunits.- 用法：名词，用于表示由许多重复单元组成的大分子物质。

- 例句：This polymer has excellent mechanical properties.（这种聚合物具有优异的机械性能。

）3. Catalyst- 英语释义：A substance that increases the rate of a chemical reaction without being consumed in the reaction.- 用法：名词，在涉及化学反应速率加快且自身不被消耗的情况时使用。

- 例句：The catalyst made the reaction proceed much faster.（催化剂使反应进行得快得多。

）4. Emulsion- 英语释义：A mixture of two or more liquids that are normally immiscible (unmixable).- 用法：名词，描述两种或多种通常不互溶的液体的混合物。

- 例句：An emulsion of oil and water can be stabilized by adding an emulsifier.（通过添加乳化剂可以稳定油和水的乳液。

金属粉末冶炼技术的主要流程英文回答：Metal powder metallurgy is a process that involves the production of metal powders and their subsequent consolidation into solid metal components. The main steps in the metal powder metallurgy process include powder production, powder blending, compacting, sintering, and finishing.1. Powder Production:The first step in metal powder metallurgy is the production of metal powders. There are several methods for producing metal powders, including atomization, chemical reduction, and mechanical comminution. Atomization is the most common method, which involves melting the metal and then spraying it with a high-pressure gas to form droplets that solidify into powder particles.2. Powder Blending:After the metal powders are produced, they are often blended with other powders or additives to achieve desired properties or compositions. This step is crucial in achieving the desired characteristics of the final product.3. Compacting:The blended metal powders are then compacted into a desired shape using a variety of techniques, such as cold pressing or isostatic pressing. Cold pressing involves compressing the powders at room temperature, whileisostatic pressing applies pressure from all directions using a fluid medium.4. Sintering:The compacted powders are then subjected to a sintering process. Sintering involves heating the powders in a controlled atmosphere to a temperature below their melting point, causing the particles to bond together. This resultsin a solid, porous structure known as a green compact.5. Finishing:The final step in metal powder metallurgy is finishing, which involves various processes to improve the mechanical properties, surface finish, and dimensional accuracy of the sintered components. Finishing processes may include machining, heat treatment, and surface coating.Metal powder metallurgy offers several advantages over traditional metal processing methods. It allows for the production of complex shapes, reduces material waste, and can achieve a high level of material purity. It is widely used in industries such as automotive, aerospace, and electronics, where lightweight and high-performance components are required.中文回答：金属粉末冶金技术是一种将金属粉末制备并进一步固化成金属零件的工艺过程。

大学结课论文课程名称：食品添加剂姓名：田小辰学号: 87140260 专业：食品科学与工程年级: 2014级成绩：2016年肉制品食品添加剂安全问题田小辰（大学食品科学与工程学院，省市 130062 ）摘要：随着人们生活水平的提高, 食品安全成了社会关注的热点。

食品安全问题中, 食品添加剂安全使用尤为突出, 影响着人民群众的身体健康。

肉类食品添加剂的广泛应用是肉类工业发展的助推器，也是影响肉制品安全的重要因素，我们必须加强从源头到产品全程的控制管理，增强对群众的食品安全教育，正确引导舆论，才能在确保肉制品安全和消费者的安全与健康的同时，又不使消费者误解正常的添加剂使用。

关键词：肉制品食品添加剂安全中图分类号：TS202.3文献标识码：A文章编号：Safety Problems of Food Additive in Meat IndustryTIAN Xiao-chen(College of Food Science and Engineering, Jilin University, Jilin Changchun 130062, China)Abstract:With the great improvement of peoples’ living standard, food safety became a hot spot ofsociety. Among the safety issue, the safety utilization of food additive became more and more outstanding, and influencing the peoples’ health.The widely used of meet additive is the booster of the development of meet industry, as well as the most important factor that influence the meet safety. Only if we improve the control of the progress from origin to product, improve food safety education for the masses, correctly guide public opinion, we could ensure the safety of meat products safety and consumer’s health, as well as don't make consumers misunderstanding normal use of additives.Key words:food additive; safety食品添加剂是现代食品工业的重要组成部分，它们在改善食品的质量、档次和色、香、味、形，原料及成品的防腐、保鲜，提高食品的营养价值，食品加工工艺等方面都起着极为重要的作用[1]。

树脂工艺品生产流程英文专业术语English Answer:1. Resin Casting.Mold Preparation: Creating a mold or mold system to define the shape of the resin casting. Materials usedinclude silicone rubber, rigid thermoplastics, and ceramics.Resin Mixing and Casting: Preparing the resin by mixing base resin and catalyst in precise proportions. Degassedand poured into the prepared mold.Curing: Holding the resin at specific temperatures and time to allow polymerization and cross-linking.Demolding: Carefully removing the cured resin casting from the mold.2. Resin Laminating.Layup: Placing layers of fiberglass or carbon fiber fabric onto a mold or form.Resin Application: Applying resin over the fabriclayers using techniques like hand layup, vacuum infusion,or closed molding.Compaction: Removing trapped air and voids from the laminate using vacuum or pressure rollers.Curing: Allowing the resin to polymerize and cure, forming a strong composite structure.3. Resin Finishing.Trimming and Shaping: Removing excess resin or laminate and refining the shape of the part using tools such as saws, sanders, and files.Surface Preparation: Smoothing and preparing thesurface for further processing or finishing.Painting and Coating: Applying paints, stains, or protective coatings to enhance the appearance or functionality of the resin part.4. Resin Reinforcement.Core Materials: Incorporating lightweight materialslike foam or honeycomb into resin parts to improve strength and stiffness.Additives: Adding pigments, fillers, UV stabilizers, or other chemicals to enhance the properties or appearance of the resin.Reinforcement Fabrics: Using fiberglass, carbon fiber, or metal mesh to reinforce resin parts for enhanced mechanical properties.5. Resin Tooling.Master Model Creation: Building a master model of thedesired part using techniques like sculpting, carving, or CAD/CAM.Mold Making: Creating a mold or molds from the master model using rubber, polyurethane, or epoxy compounds.Part Production: Using the molds to produce multiple resin parts with consistent dimensions and high precision.Chinese Answer:树脂工艺品生产流程英文专业术语。

一、名词解释01.Leptin（瘦素）是肥胖基因（obese gene,ob）的表达产物。

是一种重要的细胞调节因子，由白色脂肪细胞分泌，主要由广泛分布在中枢和外周的瘦素受体（OB-R）介导的，对体重、体内脂肪蓄积和摄食行为有调节作用。

1.饲料添加剂（Feed additives）：是指在天然饲料加工、调制、贮存或饲喂过程中，为满足动物营养需要或为某种特殊目的而另外加入的少量或者微量物质的总称。

2.益生素 (Probiotics): 指活菌或死菌包含其产物的细菌，具有维持肠道微生物平衡、提高机体健康水平的活菌制剂。

主要分为: 乳酸菌、芽孢杆菌、非常驻菌。

3.益生元(Prebiotics):能选择性的刺激一种或几种有益微生物在宿主肠道内生长或活化，增进宿主健康，而又不能被宿主消化的物质主要包括: 异麦芽寡糖、果寡糖、甘露寡糖、乳寡糖。

4.合生元 (Snybiotics):以上两种的混合制品。

合生元是目前公认效果最好的微生态制剂，但其对益生菌和益生元的选择及二者的配伍比例有严格的要求。

5.消化助进剂：酶制剂，酸化剂，肠道损伤修复剂（谷氨酰胺、SCFA），瘤胃代谢调控剂（缓冲剂、异位酸、甲烷抑制剂、脲酶抑制剂）等。

特点：主要在消化道内发挥作用，促进养分消化吸收。

6.酶制剂：它是一类由活细胞产生的、具有催化活性的特殊蛋白质，是生物体进行新陈代谢的催化剂。

评价饲用酶唯一有效的方法是将它添加到适合的饲料中来饲喂目标动物，以目标动物的生长表现来确定酶制剂的好坏。

7.微生物耐药性（抗药性）：长期使用的药物性添加剂与抗原长期接触后，微生物会对这种药物产生一定的耐受性，从而抑制和杀死微生物的作用，微生物的此特性称微生物的耐药性。

8.饲料的酸结合力（acid-binding capacity）又称系酸力、缓冲值（B值）：将100g饲料加入100毫升去离子水中，用浓度为1mol/L的标准盐酸滴定到该溶液的pH值为4.0时所消耗盐酸总毫升数。

香兰素对人精子活力的影响目的：香兰素在日常生活中用途非常广，如在日化、食品，烟草工业，临床药物的制造等。

目前国内还没有相关报道香兰素对人生殖系统有影响。

本实验探讨香兰素对男性精子活力的影响。

方法：将香兰素分成不同的浓度组：1X10-2MMOL/ML ，1X10-3MMOL/ML ，1X10-4MMOL/ML，1X10-5MMOL/ML，1X10-6MMOL/ML，1X10-8MMOL/ML加入符合WHO第四版规定的正常的人精液中。

利用计算机辅助精子分析仪，检测与比较对精子的活力影响。

结果：随着香兰素浓度的逐减对精子活力的影响越来越小，浓度为1X10-6MMOL/ML，精子活力变化最小，与生理盐水，灭菌水比较无显著差异，通过数学统计分析无统计学意义。

结论：香兰素是一种用途广泛相对安全的食品添加剂，在国家规定标准范围内使用对人精子活力无影响。

对人类的其他影响还有待探讨。

标签：香兰素食品添加剂人精子活力ABSTRACT：Objective：Vanillin is used very widely. For example it is used in daily chemical production，food，the tobacco industry and manufacture of clinical medicine. So far，there are no relevant reports about the affect of vanillin on human reproductive system in China. This test is to discuss the influences of vanillin on the male sperm vitality. Methods：The concentration of vanillin is divided into different groups：1X10-3MMOL/ML ，1X10-4MMOL/ML，1X10-5MMOL/ML，1X10-6MMOL/ML，1X10-8MMOL/ML. And then they were added to the normal semen. By computer assisted sperm analyzer，testing and comparison their influence on sperm vitality. Results：As the vanillin concentration decreases，its effect is more and more smaller on sperm motility. The change is minimal on the concentration of 1X10-6MMOL/ML. And there are no significant differences compared with normal saline and water sterilization. Through mathematical statistical analysis，there is no statistical significance. Conclusions：Vanillin is a kind of relative safety and used widely food additive. There is no influence sperm motility if it was used within the scope of the provisions of the state standard. But the other more effects on human remains to be explored.KeyWords ：Vanillin food additives human sperm motility香兰素的用途非常广泛，可以作为香原料，定香剂或矫味剂应用于食品，是一种常用的食品添加剂，常用于饮料，糕点，糖果，饼干，炒货和面包中【1-3】；用于工业，作锌电镀的活性剂、镀锌槽的增白剂、亚麻子油的氧化助剂及杀虫剂的引诱剂【4】；还可以用于制烟中防止吸烟引起的嘴唇干燥【5】；另，香兰素可以作为一种催熟剂、维生素B2的增溶剂和甲基异丁烯聚合的催化剂。

第49卷第11期 当 代 化 工 Vol.49，No.11 2020年11月 Contemporary Chemical Industry November，2020基金项目：中山市科技计划社会公益重大专项（项目编号：2017B1024）; 广东省普通高校重点领域专项（项目编号：2020ZDZX2101）; 广东省教育厅项目（项目编号：GDJG2019478）。

收稿日期：2020-09-15作者简介：柳滢春（1979-），女，湖南省沅江市人，副教授，博士研究生，2018年毕业于广东工业大学化学工程与技术专业，研究方向：日化产品原料及产品研发。

E -mail：****************。

天然表面活性剂柠檬烯的提取 及高效安全去农残果蔬洗洁精的研制柳滢春1，黄勇1，曾能2，熊文明1，童宇1，邹东秋3（1. 中山火炬职业技术学院 健康产业学院，中山 528436；2. 中山市凯蕾护理用品有限公司，中山 528451；3. 中山市博研尚品生物科技有限公司，中山 528451）摘 要： 对“水蒸气蒸馏法”从废弃物柑橘皮中提取柠檬烯的提取工艺条件进行了优化改进，获得最优提取工艺条件为：提取温度为92 ℃，提取时间为150 min。

并通过在提取过程中加入适量（质量为柑橘皮质量的3%）的氯化钠，进一步提高了提取率。

将柠檬烯提纯获得天然的表面活性剂柠檬烯，并通过微乳化制备柠檬烯微乳体系。

再将微乳柠檬烯体系、助剂、天然微纳米贝壳粉等制备三相微乳化的新型高效安全果蔬洗洁精。

通过农药残留检测实验可知，该果蔬洗洁精对水果、蔬菜表面的农药去除效果及重金属去除效果比市面上的果蔬洗洁精效果更好，且经过测试，该产品的理化性能、稳定性能等各项指标均达到洗洁精类产品的国标要求。

关 键 词：柠檬烯；去除农药残留；微纳米贝壳粉；果蔬洗洁精中图分类号：TQ 917 文献标识码： A 文章编号： 1671-0460（2020）11-2393-05Extraction of Natural Surfactant Limonene and Development of Fruit andVegetable Detergent for Efficient and Safe Pesticide RemovalLIU Ying-chun 1, HUANG Yong 1, ZENG Neng 2, XIONG Wen-ming 1, TONG Yu 1, ZHOU Dong-qiu 3（1. Department of Biomedicine, Zhongshan Torch Polytechnic, Zhongshan 528436, China;2. Zhongshan Kailei Nursing Products Co., Ltd., Zhongshan 528451, China;3. Zhongshan Boyan Shangpin Biological Technology Co., Ltd., Zhongshan 528451, China ）Abstract : The "steam distillation method" for extracting limonene from waste citrus peels was optimized and improved. The optimal extraction conditions were as follows: the extraction temperature 92 ℃ and the extraction time 150 min. And by adding an appropriate amount of sodium chloride (the quality was 3% of the quality of the citrus peel) during the extraction process, the extraction rate was further improved. The limonene was purified to obtain the natural surfactant limonene, and the limonene microemulsion system was prepared by microemulsification. Then the microemulsion limonene system, additives, natural micro-nano shell powder were used to prepare a three-phase microemulsified high-efficiency and safe fruit and vegetable detergent. Through the pesticide residue detection experiment, it was known that the fruit and vegetable detergent had a more significant effect on the removal of pesticides and heavy metals on the surface of fruits and vegetables than the fruit and vegetable detergents on the market. The testing results showed that the product ’s physical and chemical properties and stability met the national standard requirements of detergent products.Key words : Limonene; Pesticide residue removal; Micro-nano shell powder; Fruit and vegetable detergent随着社会的进步和人们对健康关注程度的增加，蔬果类在人们的饮食结构中已经占据越来越重要的地位，而蔬果上的农药残留及重金属超标问题引起了越来越多消费者的担忧。

2019年2月Feb.2019第43卷第1期V ol.43, No.1热　带　农　业　工　程TROPICAL AGRICULTURAL ENGINEERING① 收稿日期：2018-11-28；责任编辑：王云云；E-mail ：rdnygcbjb@ 。

② 李 倩(1988~)，女，河北沧州人，初级助讲，研究方向：生物化学与分子生物学。

甘氨酸和精氨酸对鱼类抗缺氧能力的影响①李 倩②(青海民族大学预科教育学院 青海西宁 810007)摘 要 在渔业生产过程中，常常会由于水体中溶解氧相对较低而造成鱼类呼吸艰难的现象，严重时甚至会造成鱼类窒息而亡。

尤其在水体温度相对较高的夏季，水体中溶解氧含量非常低，经常会有鱼类浮头现象的发生。

同时，在运输鱼类产品的过程中，也会因氧气不足而发生鱼类大量死亡的问题，这些情况的出现，通常会给渔业生产带来非常大的经济损失。

以草金鱼、圆尾斗鱼和中华鳑鲏为试验对象，分析了不同浓度甘氨酸和精氨酸对鱼类抗缺氧能力的影响。

结果表明：甘氨酸使用浓度为5.33~7.96 μg/mL 时可以大大增强圆尾斗鱼的抗缺氧能力，使用浓度为0.54~0.986 μg/mL 时可以大大增强中华鳑鲏的抗缺氧能力；精氨酸使用浓度为14.13~14.89 μg/mL 时可以大大增强草金鱼的抗缺氧能力，使用浓度为8.93~10.65 μg/mL 时可以大大增强中华鳑鲏的抗缺氧能力。

本研究结果可为鱼类养殖中将甘氨酸和精氨酸作为抗缺氧添加剂提供了理论依据。

关键词 甘氨酸 ；精氨酸 ；抗缺氧能力 ；缺氧水 ；存活时间中图分类号 S963Effects of Glycine and Arginine on Anti-hypoxia Ability of FishLI Qian(Qinghai Nationalities University ，Xining ，Qinghai 810007)Abstract In the process of fishery production ， it is often difficult for fish to breathe because of the relatively low dissolved oxygen in the water ， and even cause fish suffocation. Especially in the summer when the water temperature is relatively high ， the dissolved oxygen content in the water is very low ， and fish buoyancy often occurs. At the same time ， in the process of transporting fish products ， there will also be a large number of fish deaths due to insufficient oxygen. These situations usually bring great economic losses to fishery production. The effects of different concentrations of glycine and arginine on the anti-hypoxia ability of grass goldfish ， round-tailed beta-fish and Chinese sole were studied. The results showed that the anti-hypoxia ability of C. sinensis could be greatly enhanced when the concentration of glycine was 5.33-7.96 ug/mL ， and the anti-hypoxia ability of C. sinensis could be greatly enhanced when the concentration of glycine was 0.54-0.986 ug/mL. The anti-hypoxia ability of C. sinensis could be greatly enhanced when the concentration of arginine was 14.13-14.89 ug/mL. The anti-hypoxia ability of Chinese mackerel can be greatly enhanced when the concentration is 8.93-10.65 ug/mL. The results of this study provide a theoretical basis for the use of glycine and arginine as anti-hypoxia additives in fish culture.Key words glycine ；arginine ；anti-hypoxia capacity ；hypoxic water ；survival time2019年2月热带农业工程第43卷第1期捕捞作业、生存环境的改变以及水质污染等应激源，都会促使水产生物产生应激反应。

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自制洗洁精的利弊英语作文Title: Pros and Cons of Homemade Dishwashing Liquid。

Homemade dishwashing liquid has gained popularity in recent years as people seek more natural and cost-effective alternatives to commercial products. While there are advantages to making your own dish soap, there are also potential drawbacks to consider. In this essay, we will explore the pros and cons of homemade dishwashing liquid.Pros:1. Cost-effectiveness: One of the most significant advantages of homemade dishwashing liquid is its cost-effectiveness. Making your own dish soap typically requires basic ingredients such as soap flakes, water, and essential oils, which are often cheaper than store-bought alternatives. By making your own dish soap, you can save money in the long run, especially if you frequently wash dishes.2. Control over Ingredients: Homemade dishwashingliquid allows you to have control over the ingredients you use. You can choose natural, environmentally friendly ingredients and avoid harsh chemicals that are commonly found in commercial dish soaps. This is particularly beneficial for individuals with sensitive skin or allergies, as they can tailor the dish soap to their specific needs.3. Customization: Another advantage of homemade dishwashing liquid is the ability to customize the scentand properties of the soap. By using different essentialoils or adding ingredients like vinegar or baking soda, you can create a dish soap that not only cleans effectively but also has a pleasant fragrance. This customization allowsyou to personalize the dish soap to suit your preferences.4. Reduced Environmental Impact: Commercial dish soaps often contain synthetic chemicals and additives that can harm the environment. By making your own dishwashing liquid using natural ingredients, you can reduce yourenvironmental impact and contribute to a more sustainablelifestyle. Homemade dish soap is biodegradable and less harmful to aquatic life, making it a greener choice for washing dishes.Cons:1. Effectiveness: One of the potential drawbacks of homemade dishwashing liquid is its effectiveness compared to commercial products. While homemade dish soap can effectively clean dishes, it may not be as powerful at cutting through tough grease and grime. This can result in the need for more elbow grease when washing dishes, especially heavily soiled ones.2. Storage and Shelf Life: Homemade dishwashing liquid may have a shorter shelf life compared to commercial products, especially if it does not contain preservatives. Without preservatives, homemade dish soap may spoil or lose its effectiveness over time, requiring more frequent preparation. Additionally, storing large quantities of homemade dish soap can be challenging, as it may require adequate space and proper containers.3. Time and Effort: Making homemade dishwashing liquid requires time and effort, which may not be feasible for everyone. The process of sourcing ingredients, mixing them together, and testing different formulations can be time-consuming, especially for individuals with busy lifestyles. Some people may prefer the convenience of purchasing ready-made dish soap rather than making it themselves.4. Consistency: Achieving the right consistency and texture can be challenging when making homemade dishwashing liquid. Without the use of stabilizers and emulsifiers found in commercial products, homemade dish soap may separate or become clumpy over time. This inconsistency in texture can affect its performance and user experience, requiring frequent shaking or stirring before use.In conclusion, homemade dishwashing liquid offers several benefits, including cost-effectiveness, control over ingredients, customization, and reduced environmental impact. However, it also has drawbacks such as effectiveness, storage and shelf life, time and effort, andconsistency. Ultimately, whether to use homemade dish soap or commercial products depends on individual preferences, priorities, and lifestyle factors.。