Pûi-chit

From Tâi-oân-pit
Revision as of 2021 nî 1 goe̍h 30 ji̍t, 03:38 by Ianpit (khai-káng | kòng-hiàn) (Chhòng-chō phè-jih kiau "'''Pûi-chit''' sī tōng-bu̍t kap si̍t-bu̍t sin-khu téng chi̍t kóa bē cheng-hoat, bē-iûⁿ tī chúi lāi, iû-chit ê mi̍h. Pûi-chit tī...")
(diff) ← Khah-kū ê siu-kái | Siōng-bóe ê siu-kái (diff) | Khah-sin ê siu-kái → (diff)

Pûi-chittōng-bu̍t kap si̍t-bu̍t sin-khu téng chi̍t kóa bē cheng-hoat, bē-iûⁿ tī chúi lāi, iû-chit ê mi̍h. Pûi-chit tī thó͘-thong un-tō͘ chhiūⁿ 25 °C ê sî-chūn sī kò͘-thé, nā khah koân jia̍t tō pìⁿ liû-chit. Chiàu hòa-ha̍k ê lí-lō͘ pûi-chit kap tōng-bu̍t-iû, si̍t-bu̍t-iû sī sio-siâng, chú-iàu sêng-hun sī gu-lí-sé-lái (glycerides), sǹg chi̍t khoán é-su-toh (ester), sī saⁿ lia̍p pûi-sng (fatty acids) kap chi̍t lia̍p gu-lí-sé-ló͘ hoán-èng sán-seng.

Chham-chiàu