1, look: from the tea cake, the tea cake that produces "frost" is dry and the stocks are tight, because most of the substances that constitute "frost" are crystallized as mentioned above, and the reason for the crystallization phenomenon is water loss. The mold is produced in a relatively humid environment, and the whole tea cake will appear wet, the cake shape will be loose and the rope will not be tight.
As for the colorful substances such as cyan, green and red on tea cakes, it is better not to drink them. The law of nature is that the brighter the matter, the more dangerous it is.
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2. Touch: The moldy colonies produced by mildew will also be white, but the moldy mold feels moist and smooth. "Frost" is dry to the touch, with texture or small graininess, and some will be slippery to the touch, but that kind of slippery is dry and slippery, unlike moldy slippery.
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3. Smell: It smells like "frost" and has no obvious smell. Moldy white moldy colonies have a pungent or unpleasant smell.
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4. Dissolve: Take out some white material from the tea cake and put it in a colorless glass filled with warm water. The real "frost" can be dissolved in water like salt, but mold can't.
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