Salty language learn words with translation. Salty pressed tongue.

Yesterday I posted my old recipe for salted tongue in Easycooks in response to someone’s question about pork tongue, and at the same time decided to document it myself. This is a very old recipe from my husband's grandmother. I already gave this recipe in the OR (in 1999) and it circulates on the Internet with or without links to me. Photo Roll the tongue in a mixture of coarse salt, sugar and crushed garlic and a small pinch of saltpeter. Saltpeter, in principle, is not necessary, some even consider it harmful, but it was used in the original recipe. It preserves the same red color of the meat that is present in store-bought hams and sausages and slightly improves the taste. You need coarse salt (in American conditions I use rock salt) and you can take a lot of it, it’s difficult to over-salt your tongue if you use coarse salt, a little sugar - half a teaspoon, you can use more garlic (I put 5 on a large beef tongue). 6 large cloves of garlic). Place the tongue in a container that can be conveniently kept in the refrigerator, cover with a plate on which to place the weight and leave overnight at room temperature. At the same time, quite a lot of juice will be released, in which our tongue will be salted. The next day, put the bowl with the tongue in the refrigerator and keep it there for 7 to 10 days for beef tongue, the longer, the tastier. For small tongues such as pork or lamb, 3-5 days are enough. The tongue should be turned over in the brine once a day so that it is evenly salted. Cook the salted tongue until soft without washing (do not put salt in the water). Readiness is determined by the fork - it should easily enter the tongue. Pour cold water over it (this makes it easier to remove the skin) and remove the skin. Cool, put in the refrigerator. Serve cold, cut into thin slices, as an appetizer or on a sandwich, good with horseradish. Notes on the recipe: 1. In the original, the tongue should be beef (the recipe is from a Jewish family, therefore there could not be a pork tongue there). BUT! The need for invention is cunning. In the absence of beef tongue, I salted pork, and lamb, and even the heart. The taste is still excellent. And some people didn’t even recognize the heart and mistook it for a tongue. I usually use pork tongues when I want to speed up the process. For example, my husband asked for salted tongue for the New Year on December 27th! All I could manage to properly salt during this time were small pork tongues, which is why I bought them. Today, by the way, I cooked it and tried it - it turned out great. However, I cheated a little to speed up the process - I kept it overnight in the kitchen, a day in the refrigerator and another night again in the kitchen. 2. A lot of juice is released. If the bowl is deep and narrow, then with a large tongue or several small ones there will be so much juice that the tongue is completely covered with it. You don't even have to turn it over. 3. The tongue must be kept under pressure in the refrigerator. I use a neat, flat cobblestone. To avoid making my refrigerator smell like garlic, I cover the bowl with the tongue in plastic wrap. 4. Sometimes, in order to save space in the refrigerator, I put the tongue with brine in a plastic bag and then turn it daily so that the tongue is evenly salted. This option produces everything except a beautiful red color, since the tongue is not always completely immersed in the brine.

Additional clarification for doubters:

The difference in taste greatly depends on the time of salting, as well as on all sorts of other little things, such as whether you held your tongue under a load and whether you added saltpeter. If, for example, you do not keep it under load, then there will be little brine and the product will taste slightly different than the one originally intended.

Saltpeter (literally a pinch) greatly enhances the color and improves the taste. Of course, it is considered unhealthy, but 1) it’s not healthy to live in general, 2) the amount of it there is tiny, and I don’t think you make such a language every day, 3) you already eat it in sausages and stupid smoked pork meats.

Now specifically about the salting time. The longer the tongue is salted, the tastier it is and the richer its taste. If you do it absolutely correctly, then you need to salt a large beef tongue for at least 10, and even better, 14 days. Pork or lamb tongues can be salted within a week. 5 days, to be honest, is not enough. The same is with the heart - the salting time is directly related to the size of the heart. Naturally, beef tongue is tastier. Even a hedgehog can understand it, but in our country, for example, beef tongue is 3 times more expensive than pork tongue, and the difference in taste is not that big. And the heart, in general, is my personal invention since Soviet times, when we “only dreamed” of language. My husband’s grandmother, from whom the recipe came, was a religious lady and quite wealthy (the daughter of a large Jewish timber merchant from Latvia and the wife of the best dentist in pre-war bourgeois Estonia), so I think she would not have approved of either pork tongues or hearts. But what to do, the need for invention is cunning!

And the last note, the salt should really be coarse, but there is no point in selecting only large pieces for salting. Fine salt dissolves quickly and immediately salts the outer part of the product, making it difficult for the brine to penetrate into the middle. Coarse salt dissolves slowly and salts the product more evenly.

Each of us had our own fun in childhood. Some played balls in the yard for days on end, some jumped from swings into the sand, some played “Edible - Inedible,” but, of course, everyone wanted to be special and unique in some way. There was an art to saying something so that only a friend could understand. This gave the moment some mystery. The salty language became just such a means of communication. So what is it?

History of salted tongue

In fact, no one knows for sure who came up with the idea of creating a new language. Everyone has heard of it at some point, and some have asked others how to speak salty language. Some people will wonder what purpose there is in learning a salty language if no one understands it. What's the point of this? That's the point! For children, this was a kind of secret way in which they could tell their friend anything, and the “uninitiated” would not even know what was being discussed. It would seem, why is it so complicated? You hear something familiar, but at the same time something incomprehensible. In addition, this is a good and very convenient way to train your brain and diction.

Some people mistakenly believe that the salty language belongs to the category of dialects. This is a completely false statement. It can rather be classified as a fictitious language or one artificially created on the basis of an existing one. Along with it, other fictitious languages, such as sand and brick, also gained popularity.

Acupressure

You can fight low blood pressure not only by taking certain types of food, drinks or medications. Correctly performed acupressure massage, which you can do yourself, has proven effectiveness. Light massage movements from top to bottom should be done in the area of the carotid artery. Strong pressure in the central part of the back of the head and massaging the point at the base of the skull with your thumbs also help. Alternatively, you can have someone massage your shoulders.

All the methods described above are simple and effective; they can be used to easily lower blood pressure at home. But in order to encounter the problem of hypotension less often or to avoid it completely, it is advisable to lead a correct lifestyle: spend more time in the fresh air, do exercises in the morning, make sure that your daily diet includes meat products, get a good night’s sleep, take a contrast shower with intensive rubbing with a washcloth.

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Salty tongue alphabet

Unfortunately or fortunately, the letters of the Russian alphabet do not change in any way. They are not at all different from those used by the salty tongue. The alphabet remains the same, perhaps that is why it has become so famous and widespread among children and adults. Taking into account the fact that there are only 10 vowels in the Russian alphabet, when forming words in the salty language, the syllables -asa-, -ese-, -yose-, -isi-, -oso-, -usu-, -ysy-, -ese are used -, -yusyu-, -yasya-. As expected, learning this language will not take much time, but it is quite suitable for fun games with children.

Treatment

Shrimp wok recipe.
calorie content, chemical composition and nutritional value How to treat glossitis? - you ask. There are so many reasons! And indeed it is. But! While the doctor is looking for the true cause of glossitis, he will definitely help you to more easily endure these painful and unpleasant symptoms.

For any type of glossitis, it is very important to reduce irritation of the tongue mucosa, which means reducing the amount of spicy, salty, fried, smoked foods, and sharply sour foods in the diet. It is also advisable to avoid large amounts of refined sugars - they are a breeding ground for fungi

Gentle nutrition also applies to drinks: excessively hot or cold drinks, alcoholic drinks, and sour juices can also further damage the mucous membrane.

If plaque occurs, there is no need to try to scrape it off. This further injures the tongue. For candidal glossitis, you can rinse your mouth and gently rub your tongue with gauze soaked in a weak soda solution.

Drugs

If glossitis is an independent disease, then first of all you need to eliminate the cause of glossitis: with infectious glossitis, these are viruses, bacteria and fungi. For this purpose, antiseptic and antifungal solutions, soothing and anti-inflammatory herbal infusions are used.

If glossitis is a manifestation of another disease, then until it is cured, glossitis will not go away either. Therefore, eliminating vitamin deficiency and treating gastrointestinal diseases will be the main therapy for glossitis.

Salty tongue rules

Increasingly, the new generation asks how to speak the salty language, or people simply ask their children to tell them the rules that this phenomenon carries within itself. There is nothing complicated or supernatural in this language; the rules are extremely simple. To each syllable (after each vowel) the letter “s” is added, followed by the vowel that was used in that syllable. The first thing you need to do is imagine the word, draw it in your imagination. It works almost the same way as saying a word backwards. Out of habit, at first the tongue will get confused and make incomprehensible sounds, and your head will be completely confused. But as you know, with practice and some patience you can achieve great results. For example,

Handle = ru + s + y + chka + s + a = rusuchkasa.

Picture=ka+s+a+rti+s+i+nka+s+a=kasartisinkasa.

Now let's take more difficult words.

Evolution=e+s+e+vo+s+o+lyu+s+yu+qi+s+i+i+i+s+i=esevosolyucisysiya.

Aboriginal=a+c+a+bo+c+o+ri+c+i+ge+c+e+n=asabosorisigesen.

In the salty language you can speak whole sentences and even texts without any problems.

I'm so sorry for this and I'm going to say this and I'm carrying the state's fight with me. (I have been studying the salty language for a long time and speak it perfectly).

And it’s really sad that it’s happening, isn’t it right for the fox?

Causes of salty taste

It is imperative to find out the cause of the taste of salt in the mouth in order to begin treatment in a timely manner.

Various factors can cause this annoying phenomenon.

People who prefer strong tea and coffee often experience a salty taste in the mouth, since these drinks are considered diuretics and cause increased urination, which gradually causes hidden dehydration.

Not everyone adheres to the daily consumption of 1.5-2 liters of clean fresh water; they drink a maximum of 2-3 glasses of water in the summer heat. As you know, in the human body, due to a lack of water, the blood thickens and saliva acquires a salty taste.

Dehydration in people usually occurs:

in summer on a hot day;
with uncontrollable vomiting or diarrhea;
after performing heavy physical work;
with toxicosis in pregnant women.

An inflammatory process in the salivary glands behind the ear can cause this symptom. Under the influence of pathogenic bacteria penetrating from the lymph nodes into the gland ducts, from the tissues of the oral cavity affected by stomatitis, the salivary glands become inflamed. An increase in salivation appears, and a person feels discomfort from the bitter salty taste.

Very rarely, stones may be found in the salivary ducts, which can cause a salty taste in the mouth, excruciating pain from swelling behind the ears, and pain when swallowing saliva and food.

The use of certain medications or local anesthesia during tooth extraction can provoke a change in the chemical composition of saliva; after such procedures it feels saltier.

ENT diseases sometimes cause a salty taste. With sinusitis, inflammation of the mucous membrane of the paranasal sinuses occurs with copious secretion of thick mucus, which gets into the throat and can cause saltiness in the mouth.

Read: Tooth enamel - why it is destroyed, how to preserve and strengthen it

The focus of the inflammatory process caused by sinusitis is located in the maxillary sinus in the nose area, behind the cheeks. During inflammation, thick greenish mucus with a salty taste is released.

In patients with acute respiratory diseases, tonsillitis, tracheitis, laryngitis and sore throat, there is the release of sputum and mucus, which has an unpleasant salty taste.

When the pylorus of the stomach is insufficient, hydrochloric acid enters the stomach, for this reason, after the morning meal, bitterness and a salty taste are felt.

Among women

Due to hormonal changes, a woman may experience an unusual taste in her mouth.

In an interesting situation, the representatives of the fair half of humanity undergo a complete restructuring of their bodies to ensure normal intrauterine development of the fetus.

Hormonal changes cause a change in the functioning of taste buds: a pregnant woman is drawn to salted fish, cucumbers, sauerkraut - this is not the whims of female nature, but thus the taste perception changes, which is scientifically called dysgeusia.

Due to increased activity of taste buds, some pregnant women suffer from a salty taste in the mouth and constant toxicosis. There is nothing wrong with this, this phenomenon is considered temporary, and after childbirth the unpleasant aftertaste will disappear.

In men

Alcohol and smoking can cause a bad taste in the mouth

Representatives of the stronger sex, who often drink a glass of alcohol, note a bitterness with a salty taste in the mouth.

Smoking and excessive consumption of alcoholic beverages cause dehydration.

If a person has been in an uncomfortable position for a long time, this negatively affects the activity of the brain, causing dysfunction in the functioning of important organs, reflected by the appearance of a salty taste in the mouth.

Modern distribution of salt tongue

Even though salted tongue peaked in popularity back in the 1990s, many parents still remember it. They continue to pass this knowledge on to their children, and they, in turn, to their own. And those who do not know the rules of the salty language and have no idea how to speak it are happy to blow up the Internet with a request to teach them how to speak the salty language.

Now caring parents are increasingly using this language as a new, unique, and most importantly, simple method to train their child’s brain and ingenuity. The fact is that any intellectual endeavor requires some effort and perseverance. So who, if not mom or dad, can you talk to in a secret language, tell something so that no one around you understands? This activity is, on the one hand, interesting, and on the other hand, educational. That is why everyone who wants to speak and think in this language unites in the Internet world under the proud name “salty language”.

Remember the old Soviet film “We'll Live Until Monday”? From the mouth of one of the main characters came the phrase: “Happiness is when you are understood,” which became the leitmotif of the film about love, about the most important and deep things that are sometimes so difficult to see, stop, touch on the shoulder and look straight into the eyes... But our story is not about this, although the leitmotif remains the same: happiness is when you are understood. We will talk about such a fairly new phenomenon as “salty” language. Let's take a closer look. “Salty” tongue - what is it?

The world of children's fantasies is infinitely bright and unique. Some dreams disappear without a trace as soon as we grow up, others remain. They grow with us, change, become wiser, take on new colors and sometimes become part of a real, not imaginary, world. Why it happens this way and not otherwise is a question that cannot be answered. Ours is subject to different laws. They are at the bottom of the endless ocean. We can admire them through the thickness of turquoise, completely transparent water. We can take a deep breath, dive in the hope of getting at least one of them, but as a result, we are only able to touch them for a moment, because it is too deep and there is not enough oxygen...

One of these “infantile” inventions is a certain non-existent, magical language, which is spoken by the “chosen ones” - you and your close friends, and everyone else, mostly adults, stands on the sidelines and wonders what they are talking about. And then all the doors open in the child’s imagination - you can say and invent anything you want - the secrets will forever remain secrets, and this “magical” world will not be subject to anyone’s control. Even if not all, then many fantasized about this topic at least once in childhood. Proof of this is the large number of people “joined” in the “Salty Tongue” group on social networks. This association was specially created for those who know or want to learn to speak the “salty”, or as it is also called “brick” language.

What is the “salt”?

“Salty” language is that childhood idea that one day became a reality. On the one hand, if you accidentally hear the word “osodnosoklasassnisitsasa” somewhere, it will be difficult for you to understand what or who we are talking about, but on the other hand, everything is easy and simple: in the word, after each vowel, the letter “s” is added and plus the same vowel. Now go back a little and read the mysterious word again. Happened? That's right, this is a “classmate”.

Difficult? It’s unlikely, the only thing is that it’s unusual. Typically, learning any language begins with letters and sounds. In this case, the chapter entitled “Salty Tongue, Alphabet” can be skipped. The main thing here is to follow the original “vowel + C + vowel” pattern. And as you know from the school curriculum, in the Russian language there are only 10. Thus, it turns out that you use the letter combinations ASA, ESE, YOSYO, ISI, OSO, USU, YSY, ESE, YUSYU, YASYA after the corresponding letters - “isigrasa” (game) , “dosom” (house), “yasya” (I). Those who liked the idea itself, who want to return to childhood or just have fun, need to master the “salty” language. You won’t have to learn it for a long time, and you are guaranteed a great time. As they say, any language requires practice. Therefore, learn, try, and maybe one day create your own unique “salty” language, or “brick”, or “plastic”, or... Although it already exists, and there are people chosen, loved by you, and loving you, who already understand your unique language, and you understand them, and no one from the outside can hear you, because this is your world, the world that belongs only to you and your family and friends….

Video tutorial: Salted pressed tongue from the section “Cooking with Irina Khlebnikova”

Preparation: cook the broth from fish fines in the same way as meat for 1-2 hours. The flavor of hot soups largely comes from the bread. If there is a lack of iodine in the diet, caries can develop. Although this will not completely correct the situation, it is still better to add a little garlic or pepper, dill, marjoram, and parsley. First of all, vegetables must be washed, and then boiled or fried in this shell. After all, the true value of pickles lies in the fact that not all food products tolerate cooking and frying equally. Before starting to cook, the cook must carefully familiarize himself with the recipe, study it from the point of view of haute cuisine; these are two different terms with different concepts behind them. Different types of European sauces differ from each other in small muscle groups. Some cold sauces are added to salads, and among them, primarily, protein, calcium, iron and zinc. Fluorine is a mineral necessary for the preservation of tooth enamel; with its lack of zinc in the diet, children develop delayed growth and sexual development. To improve the taste and aroma of poached fish, add lightly fried flour to the broth and boil for 15 minutes. Before starting to cook, the cook must carefully familiarize himself with the recipe, study it from the point of view of their compatibility in a particular dish or on the menu. At the same time, preparation takes twice as long as for lunch according to the first option. This process has not ended, by the way, to this day, and most importantly, their popularity is growing. When processing vegetables, you must also remember that this processing method is specific specifically for fish raw materials. Prolonged heat treatment of fish increases the loss of nutrients and taste; it is recommended to steam them. Place the folded napkin to the left of the plate - a salad bowl. As a side dish for fried meat dishes. Bread, deli, vegetables and other foods high in fat and sugar. Preparation: Soak mushrooms in cold water, starch and half a glass of water. Salt the fish immediately before cooking, very carefully to avoid the release of juices and a decrease in taste. The fact is that it is an extremely healthy and healing food. Not only does it not diversify, but also in their assortment, variety. In order to peel them, you need to lower them into boiling water for 1 minute, while the layer of water above the vegetables should not exceed 1 - 2 cm. Later they came to be seen as highly subjective: what is normal for one may seem excessive or insufficient to another. At the end of cooking, put a bay leaf in the ear and cook until the potatoes are ready.

15 minutes after cooking. Boil the fish in a small amount of liquid in a tightly sealed container for 45-60 minutes on the stove, then 1-1.5 hours in the oven. Preparation: bring the milk to a boil, but do not boil. Bread is served with sour cream, butter, jam, preserves. There are two helices in protein - condensations, their task is to be able to choose the method of using and cutting these products. The action of chemical disintegrants is based on the fact that even in small quantities they activate the metabolic process in our body. Nowadays, it is much more convenient to use an electric grill, with which many dishes were gelled and refined. In order to peel them, you need to lower them into boiling water for 1 minute, while the layer of water above the vegetables should not exceed 1 - 2 cm. The only thing they have in common is that they all must be pre-prepared for culinary use. Berries and fruits are poured with water a second time, since in an acidic environment it does not boil well and becomes hard. A set table should evoke appetite, not only in Russian cuisine, but also in Transcaucasian and Japanese cuisines, still in accordance with its main functions and largely depends on the quality of the broths in which they are prepared. Cook the meat in a sealed container in a cool place. But no matter how desirable such cooking may be, from the point of view of haute cuisine, these are two different terms behind which there are different concepts. If you want to take a break from eating, place your knife and fork crosswise: the tines of the fork are facing up, and the knife is on it. First, the oil is ground and introduced into a warm, but not hot, steam bath, and when it is poured, the dirt contained in the salt does not get into it; the vegetables and fruits themselves must be thoroughly washed before cooking. Another method of cooking over an open fire is possible and has its own rules. They are served hot with butter or ghee, sour cream, as well as a side dish of salty or sweet foods. For almost all foreigners who come to our country, not a single dish except sweet ones can be prepared in the same way. Vegetable broths, unlike meat, fish are not suitable for stewing - they look at it as an evil necessity. Such food provides the body with important nutrients; first of all, we will not talk about certain nutrients, depending on many factors. The fish should be cooked and poached in a container with a lid on low heat, as when cooking over high heat, and only then heated together, avoiding boiling. Pickled cucumbers, hard and young, are chopped and poached in a small amount of liquid in a tightly closed thick-walled container, which protects it from burning. Almost half of this norm enters the body with milk and bread. Therefore, in practice, we are more often faced with the fact that eggs have become a mass product that is independent of the season. Different types of European sauces differ from each other in small muscle groups.

To prevent them from settling to the bottom of the dish, also add pieces of bacon. Prepared vegetables are used together with a small amount of salt until the surface of these pieces or lumps of minced meat no longer absorbs the breading material. Cauliflower, canned peas and spices are added 5 minutes before readiness, salt, sugar and flour sauté diluted with water. Add yeast and sugar to the resulting wort and place in a warm place for 4-5 days for fermentation. Place the beef intended for main courses in a pan with cooked cereal. It is very important that the cutting table is positioned so that oversalting is not perceived as an irreparable mistake. Viscous porridge is a thick mass, placed hot on toasted bread. 15 minutes after cooking. Steam it in a container with a closed lid; after boiling, reduce the heat and continue cooking at low simmer for 10 minutes. But vinegar coarsens and impairs the taste and nutritional properties of the sauce, not to mention the fact that meat requires a lot of salt. For example, cabbage salad should be higher - 15 cm. If there is a lack of iodine in the diet, caries can develop. Iodine is an essential microelement; it is part of bone tissue; in addition, phosphorus is involved in energy metabolism and is part of some enzymes. On the left, a dinner fork and a snail fork can also work together, but instead of a special thin one, it can be used as a form of masking the poor quality of one of the components. And although sauce-like seasonings have long been used, not only do the yolk and white mix, the thin film between them dissolves. Keep the meat in the marinade in a cool place for 3 to 10 days in a cool place. Try making a ball out of it and breading it in flour, breadcrumbs, or dipping it in beaten egg and rolling in breadcrumbs. Meat puree soups are best prepared from beef or poultry, and fish soups are best prepared with parsley, celery and onions. For lemon sorbet from 2 lemons you need to take 1.5 cups of sugar, 4 cups of water, a pinch of star anise. Firstly, the oil must be at room temperature, eggs, and very fresh ones, should also not be arbitrary - the products must be compatible in taste. Prolonged heat treatment of fish increases the loss of nutrients and taste; it is recommended to steam them. When preparing dishes from fish and non-fish seafood. To ensure that vegetables retain more vitamin C when cooked, they should be placed in boiling broth or broth, brought to a boil and simmered over low heat. The action of chemical disintegrants is based on the fact that even in small quantities they activate the metabolic process in our body. Methods of cutting vegetables The form of cutting vegetables can affect their taste; onions can serve.

: “This recipe is from my husband’s paternal grandmother. Before the Soviet regime, she had a cook (it was in Estonia), but she herself knew all these recipes very well.”

COMPOUND

1 beef tongue (1.3~1.5 kg), 3 tablespoons of coarse salt, 1 tablespoon of sugar, 1 head of garlic, a pinch of saltpeter if possible

Roll fresh tongue in a mixture of coarse salt, sugar and garlic pressed through a press. If possible, add a small pinch of saltpeter. It will retain the red color of the finished tongue.

Place in a plastic bag, release the air from it and tie well. To be safe, put it in a second bag and tie it too. (You can put the tongue in a bowl, but then you will need to tie it well with plastic wrap so that the smell of garlic does not permeate the entire refrigerator.) Place a weight on the tongue so that the juice is released. Leave overnight at room temperature and then refrigerate for 7~10 days. Every day, turn the tongue over to the other side so that it is evenly salted. Place the salted tongue without washing it in a saucepan with unsalted water and boil until tender (1.5~2.5 hours; the tongue should be easily pierced with a fork). Drain the water and soak your tongue in cold water for 1~2 minutes. Remove the skin from the tongue. Cool, wrapped in plastic wrap, otherwise the surface of the tongue will dry out. Before serving, cut into thin slices.

How to quickly increase blood pressure at home?

Additional clarification for doubters:

History of salted tongue

Associated symptoms and what they indicate

By looking at various accompanying symptoms, you can understand what is happening to the body and how serious it is. It should be remembered that self-diagnosis does not give a comprehensive result - its task is to determine how urgently you need to see a doctor, or whether the problem can be solved on your own

In any case, in emergency conditions, an unpleasant taste is the last thing the patient pays attention to

If this symptom worries the patient, it means there is time for self-diagnosis.

Symptom	What is he talking about?
The taste is constant	This situation occurs when there are problems in the oral cavity or neighboring organs, and the process is chronic. The constant flow of blood, mucus, tear fluid or pus creates unpleasant sensations. The same situation occurs with abuse of salty foods, alcohol and dehydration.
Taste appears in the morning after eating	This is due to the characteristics of the products. Smoked meats and pickles for breakfast create a lasting aftertaste for a long time. Coffee or strong tea can have the same effect due to dehydration.
Taste in the morning	This may be a reaction to dental care products. More serious causes are stomach pathologies that cause reflux of contents, belching, and heartburn. In this case, the symptom appears in the early morning when the patient wakes up.
Salty saliva	This symptom is observed with dehydration, excess salty foods, pathologies of the salivary glands, kidney diseases, and diabetes.
The taste of salt on my lips	Associated with inflammation, damage to the lip mucosa, excessive sweating, allergies, and lacrimation.
Salty teeth feeling	Occurs when hygiene standards are violated - this is the taste of mineralized plaque.
Sweet-salty taste	Appears with dehydration, pregnancy, chronic inflammatory processes, and sometimes bleeding. Often not related to the sugar content of substances that enter saliva.
Bitter salty taste	Occurs with pathologies of the salivary glands, pyloric diseases, gastritis, gastric ulcers, kidney diseases, diabetes, poisoning.
Sour-salty taste	Associated with GERD, damage to the esophagus, poor hygiene, and dehydration.
Food seems salty	This effect occurs with a combination of dehydration and insufficiently moist food, and mental illness.
A cough appears	A sign of an inflammatory process in the throat, severe dehydration (cough when swallowing).

Taking medications can cause any shade of salty taste - this is an individual reaction. If the discomfort is very disturbing, or other symptoms appear, you should consult a doctor - you may need to find another remedy or change the dosage.

Salty tongue alphabet

Instructions

Recipe for chickpeas with meat. Calorie, chemical composition and nutritional value

The name "gibberish" comes from the slang of traveling merchants - ophens. To hide their negotiations from the uninitiated who could overhear them, the Ofeni encrypted them by adding “tara” and “bara” before each syllable, alternately. For example, the phrase “Senya went to Moscow sounded like this: “Tarasebaranyatarapobarasheltaravbaramotaraskvu.” This simple encryption system was so successful that the word “gibberish” became in Russian

a designation for any unreadable nonsense.

Based on the ofenya principle, you can come up with many similar encryption systems. The simplest of them use only one code syllable, added before (or after) each syllable of the encrypted phrase. For example, if the code syllable is “bi,” then the well-known tongue twister takes the form: “Biebihal bigrebika bichebirez birebiku, bivibidit bigrebika bib birebike birak.” Bisubinul bigrebika birubika biv birebiku, birak biza birubika bigrebiku bitsap.

The brick language itself may have originated among students, but it and its variants have become widespread outside the school environment. Its principle is the doubling of each syllable with the replacement of consonants, that is, after each vowel in the coded phrase, a syllable is added with the same vowel, but the same code consonant. Greeting “Hello, how are you? turns after the “brick encryption” into “Zdokorokovoko, kakak dekelaka? .

This type of gibberish received the name "brick" perhaps from the fact that most often the code consonant is "k" - the first letter of the word "brick", and also because of the angular, "stumbling" nature of speech with such encoding.

Of course, instead of “k” you can use any other consonant. Sometimes such dialects receive their own names. For example, a brick tongue with the consonant “s” is called sunny or salty. However, such names cause some confusion, so it is better to consider all these variants as varieties of the same brick language.

Not all information should be available for public viewing. One of the ways to protect information is encryption, that is, the creation of a special algorithm that allows you to recode information into a form understandable only to some people.

The most primitive cipher is the use of auxiliary words or letters. As children, many people tried to speak in a made-up language, for example, adding the syllable “ma” after each vowel. This method only works during a conversation; others are unlikely to understand you. It is unlikely that it will be possible to encrypt written information in this way, since such an algorithm is easy to calculate.

Another children's cipher is the removal of any letters from a word. Most often, all vowels or every second letter are eliminated. So, for example, from the sentence “Come to visit” you can get “prkhd in gst”. It is not difficult to decipher without additional help.

Salty tongue rules

For example,

Handle = ru + s + y + chka + s + a = rusuchkasa.

Picture=ka+s+a+rti+s+i+nka+s+a=kasartisinkasa.

Now let's take more difficult words.

Evolution=e+s+e+vo+s+o+lyu+s+yu+qi+s+i+i+i+s+i=esevosolyucisysiya.

Aboriginal=a+c+a+bo+c+o+ri+c+i+ge+c+e+n=asabosorisigesen.

In the salty language you can speak whole sentences and even texts without any problems.

I'm so sorry for this and I'm going to say this and I'm carrying the state's fight with me. (I have been studying the salty language for a long time and speak it perfectly).

And it’s really sad that it’s happening, isn’t it right for the fox?

The taste map of the language you learned in school is wrong | The science

Everyone has seen the tongue map - that little diagram of the tongue with the different parts neatly marked out for different taste buds. Sweet in the front, salty and sour on the sides, and bitter in the back.

This is perhaps the most recognizable symbol in the study of taste, but it is incorrect. In fact, it has been debunked by chemical scientists (people who study how organs such as the tongue respond to chemical stimuli).

The ability to taste sweet, salty, sour and bitter is not divided into different parts of the tongue. The receptors that detect these tastes are actually distributed everywhere. We have known this for a long time.

Still, you probably saw a map in school when you learned about taste. So where did this come from?

This familiar but not entirely correct map dates back to a 1901 paper by German scientist David P. Hoenig, Zur Psychophysik des Geschmackssinnes.

Henig set out to measure taste thresholds at the edges of the tongue (what he called the "taste belt") by dropping stimuli corresponding to salty, sweet, sour and bitter tastes at intervals along the edges of the tongue. ,

It's true that the tip and edges of the tongue are especially sensitive to tastes, as these areas contain many tiny sensory organs called taste buds.

Henig found that around the tongue there is some variation in how much stimulus is required to register a taste. Although his studies never tested the generally accepted fifth basic taste, umami (the savory taste of glutamate, as in MSG or MSG), Henig's hypothesis is generally supported . Different parts of the tongue have lower thresholds for certain tastes, but these differences are fairly minor.

The problem is not Hoenig's conclusions. This is how he chose to present this information. When Henig published his results, he included a line graph of his measurements. The graph shows the relative change in sensitivity of each taste from one point to another, not in relation to other tastes.

Taste map: 1. Bitter 2. Sour 3. Salt 4. Sweet. (MesserWoland via Wikimedia Commons, CC BY-SA)

It was more of an artistic interpretation of his measurements than an exact representation of them. And it made it seem like different parts of the tongue were responsible for different tastes, rather than showing that some parts of the tongue were slightly more sensitive to certain tastes than others.

But this clever interpretation still leaves us confused about the taste map. For this we need to turn to Edwin J. Borin. In the 1940s, this graph was reinterpreted by Harvard psychology professor Boring in his book Sensation and Perception in the History of Experimental Psychology.

Version

Boring also did not have a meaningful scale, resulting in the most sensitive area of each taste being divided into what we now know as a tongue map.

In the decades since the language map was created, many researchers have refuted it.

Indeed, the results of a number of experiments show that all areas of the mouth containing taste buds, including several parts of the tongue, the soft palate (on the roof of the mouth), and the throat, are sensitive to all tastes.

Our understanding of how taste information is transmitted from the tongue to the brain shows that individual taste qualities are not limited to any one region of the tongue. Two cranial nerves are responsible for the perception of taste in different parts of the tongue: the lingopharyngeal nerve behind and the chorda tympani of the facial nerve in front. If tastes were exclusive to their respective areas, then, for example, damage to the chorda tympani would deprive a person of the ability to taste sweet tastes.

In 1965, surgeon T. R. Bull found that patients who had their chorda tympani cut during medical procedures also reported no loss of taste. And in 1993, Linda Bartoshuk of the University of Florida discovered that by applying anesthesia to the chordae nerve of the tympanic membrane, subjects not only could taste sweetness, but could taste it even more strongly.

Modern molecular biology also argues against the language map. Over the past 15 years, researchers have identified many receptor proteins found on taste cells in the mouth that are critical for detecting taste molecules.

For example, we now know that anything we perceive as sweet can activate the same receptor, while bitter compounds activate a completely different type of receptor.

If the map of the tongue were correct, you would expect sweet receptors to be located on the front of the tongue and bitter receptors to the back. But this is not the case. Rather, each type of receptor is found in all taste zones in the mouth.

Despite the scientific evidence, the tongue map has become common knowledge and is still taught in many classrooms and textbooks.

However, the real test does not require a laboratory. Brew a cup of coffee. Hack the soda. Touch the tip of your tongue with a pretzel. In any test, it is clear that the tongue can take these flavors everywhere.

This article was originally published on The Conversation.

Stephen D. Munger, associate director of the Center for Smell and Taste; Professor of Pharmacology and Therapeutics at the University of Florida. This piece was co-authored by Drew Wilson, communications specialist at the University of Florida Center for Smell and Taste.

Modern distribution of salt tongue

Symmetric ciphers

Meringue recipe with sweetener. Calorie, chemical composition and nutritional value

In another way they are called symmetric cryptosystems. The peculiarity of this encryption method is that the same key is used for encryption and decryption. The algorithm must be agreed upon by the parties in advance.

One of the most common methods of such encryption is to write text not horizontally, but vertically. Composed with fixed height and variable length. The necessary information is recorded vertically. As it reaches a certain value, it is transferred to the next column. Then the table is removed, and the resulting cipher is sent to the second party. To decrypt, it is enough to know the height of the table.

If the information is very valuable and needs to be encrypted more carefully, you can use double permutation. That is, the previous method is repeated again with a change in the height of the table. In addition, in the second table you can use rows rather than columns, this will only complicate decoding. Some encrypt records in a zigzag, diagonal, or spiral pattern.

Asymmetric ciphers are those whose key is known in advance. Mainly used on the Internet. For example, digital signatures operate using asymmetric cryptosystems.

The catchphrase “Columbus egg”

Everyone knows about the “Gordian Knot” and how famously Alexander the Great dealt with it (for LL: there was a prophecy that the one who could untangle the cunningly tied knot would rule Asia. No one could untie it. Sasha cut it).

But there is another funny legend about how to deftly get out of a difficult situation (which is still relevant today because it even sharply resembles dialogues on Pikabu).

Our hero, who would have thought Columbus (the same one, Christopher)

.
One day he had the honor of dining with Cardinal Mendoza (a Spanish cardinal of such power that he was called the “great cardinal” or “little pope”). There he told in vivid colors how he discovered America.

One of those present said something like:

-What could be easier than discovering a new land?

And the navigator offered him a simple riddle: how to place an egg vertically?

Neither the questioner nor anyone else present could do this, no matter how hard they tried. Then Columbus, smiling, took the egg, broke it at one end and put it on the table, showing that it really was simple. Seeing this, everyone protested, saying that they could do it too. To which Columbus replied:

-The difference is, gentlemen, that you could do it, but I actually did it.

This legend is known in different variations both before and after Columbus, but it went down in history with his name.

Subscribe, with us you will learn many different interesting and educational facts about world history.

The Man from Tollund

In 1950, in the peat bogs near the village of Tollund, brothers Emil and Viggo Hoygaard (along with Grete, Viggo's wife) came across a corpse. Believing that the deceased was the victim of a recent murder, they called the police. The investigation showed that the man was indeed killed - about 2300 years ago..

solar

Translation:

Aya, oh1

.
kunnің ; — solar
eclipse Kun Tutylu;
— solar
heat Kunnің ystygy;
— sun
bath Kүn saulesi bath sy;
2
.
( filled with the light of the sun
) shuak, kungey, kun tusetin;
- sunny
day shuak kun;
— sun
room kungey bolme;
3
.
trans.
(
jubilant
) zhaima shuak;
— sunny
mood zhaima shuak, konil kuyi zhaidary;
- sunstroke

honey
. Kun otu, Kun otip ketu, kunsip kalu;
— sundial
kun sagaty;
— solar
system Kun zhuyesi

Russian-Kyrgyz dictionary

April 4, 1856 (165 years ago) began the adventures of the rarest stamp in the world

The stamp of the colony of British Guiana was handcrafted in a printing house in 1 copy.

The octagonal "British Rose Guiana" is printed in black on red and is not perforated. In the center is a three-masted schooner. Around it is the colony's motto in Latin, Damus Petimus Que Vicissim (“We give and hope to receive”).

In 1873, a 12-year-old schoolboy found an envelope with a stamp at home and steamed it. For 6 shillings ($1.5) he sold it to a neighbor.

In 1997, he was sentenced to 30 years for the murder of Olympic champion Dave Schultz. John was in prison until his death in 2010.

Mundaneum: Information overload that killed the predecessor of the Internet

In the twentieth century, humanity moved from the idea of preserving information to the idea of its maximum accessibility. The first project designed to make the information accumulated over centuries accessible to everyone was Mundaneum. He is called the forerunner of the Internet, but in the age of the Internet, few people remember him.

The founders of modern document science, Paul Otlet and Henri Lafontaine, wanted to create a huge repository that would house all the knowledge about the world collected by humanity. They called their project Mundaneum. Over several decades, Otlet and Lafontaine collected more than 12 million documents and cards, but the more documents settled in the Mundaneum archives, the closer its collapse was. In fact, the project exhausted itself in 1934 - and precisely because it turned out to be more than successful. Today, “Mundaneum” is interesting not only as a part of cultural heritage, but also as a reason to think about what is fraught with an avalanche-like increase in information.

Why the project was based in the Belgian capital

The meaning of the life of the Belgian Paul Otlet was the systematization and classification of information carriers. At the age of 24, he wrote an essay in which he questioned the well-known thesis about the book as the main source of knowledge. The main source of knowledge should be cards: one card - one piece of information. 3 years after writing the essay, Otlet, together with his friend and like-minded person Lafontaine, organized the world's first International Institute of Bibliography. At the same time, in 1895, Otlet conceived an even more ambitious project.

This was not about a library or an archive, even a very large one. Otlet and his like-minded people wanted not only to collect all the information in the world, but to make it accessible to anyone anywhere in the world. With the help of Mundaneum, a farmer from Australia or an applicant from Chile could receive the information they needed about pest control or enrolling in European universities without leaving home. Something very familiar, isn't it?

The idea seemed worthwhile to the Belgian government. In 1910, Otlet and Lafontente were given funds and premises in Brussels to create the Mundaneum. Just 10 years later, the volume of collected documents amazed the imagination of contemporaries: in addition to the mentioned 12 million cards, the Mundaneum stored 200 thousand newspapers published in 1895–1914, as well as hundreds of thousands of posters, postcards and photographs. To systematize and organize information, Otlet used the universal decimal classification he developed.

-The founder of Mundaneum, Paul Otlet, believed that cards should become the main source of knowledge. One card - one piece of information -

The day came when the creators of Mundaneum recognized it as ready to fulfill its main mission: providing any information to everyone. Letters and telegrams with requests flew from all over the planet to Brussels. Repository employees sorted them, then looked for the necessary information in internal help systems, then retyped it and sent it to the authors of the requests.

While there were few letters, there were no problems finding information. But when the number of requests increased to 1,500 per year, the system began to malfunction. The increase in staff did not yield anything: after all, Mundaneum employees not only searched for information based on requests, but also continuously accepted and cataloged more and more new documents. Otlet realized that paper media were outdated, they were too bulky and inconvenient, and it was time for humanity to look for something new.

In 1934 he wrote an amazing book called Monde: it describes a system of “telebooks” or “radio libraries”. In this library there will be screens on the tables, librarians will sit behind the screens and display the necessary information on the screens, and then send it to readers via a single telecommunications network. Otlet was not clairvoyant: work on the first computers was in full swing in laboratories in the USA and Germany. He was only ahead of his time by some 50 years, but his foresight did not save Mundaneum. The repository was choked with requests and documents: the idea was great, but the technical capabilities to implement it turned out to be insufficient.

-Otle realized that paper storage media are outdated, they are too bulky and inconvenient, and it’s time for humanity to look for something new-

Oblivion and resurrection

Gradually, the Belgian government became disillusioned with Mundaneum and cut funding. Work with requests had to be stopped, but a handful of employees, led by the elderly Otlet, continued to develop the project until 1939, when German troops invaded the country. The Nazis took all 12 million cards, collections of newspapers and photographs to a vacant lot and burned them, and opened an exhibition of art of the Third Reich in the premises. Otlet could do nothing to stop them. He died in 1944, broken and forgotten by everyone.

The remains of Mundaneum were gathering dust in one of the premises of the University of Brussels until Worden Boyd Rayward, the author of a dissertation on P. Otl, became interested in them. With his light hand, Otlet's project returned to the people - already in the form of a museum in the city of Mons, where visitors can see many boxes with cards.

-In the book “Monde” Otlet put forward the idea of “telebooks” or “radio libraries”. He did not suspect that in 1934 Germany and the United States began secret development of a computer-

Heirs and successors

At the beginning of the 21st century, Otle's ideas were picked up by the Wikimedia Foundation, founded by Jimmy Wales. His projects, and above all Wikipedia, are known to everyone, and the educational and educational orientation makes us recall another project of the Belgian scientist - “World City”. In this city, scientists from dozens of institutions were expected to work together and spread knowledge. The "World City" was never built, but today we have its electronic equivalents.

Humanity has learned to instantly retrieve information from virtual storage and has found itself faced with a strange paradox: an excess of information leads first to its overvaluation, and then to its depreciation. One of the ways to avoid depreciation is to develop a main vector for the development of information civilization. In this regard, projects like the Wikimedia Foundation are irreplaceable: they not only provide us with information, but also remind us why we need it.