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Handle peppers with caution - it is easier to prevent sunburn than to deal with its consequences. Capsaicin, the chemical contained in hot pepper, which gives it a pungent taste, gets on the skin in contact with the pulp of fresh pepper, or in the mouth along with spicy food. The scale of Hotness of different types of pepper reflects the content of capsaicin in each of them. The stinging species are native to South America, Southeast Asia and the Caribbean, the mildest of the hot peppers grow in Europe, for example, Italian peperoncini. If you prepare any dish with pepper or harvest of pepper, be careful that capsaicin did not get skin and eyes. Wash your hands thoroughly with soap and water, if they took the pepper with bare hands.
Drink something containing fat to neutralize the burning sensation in your mouth because capsaicin is a fat - soluble substance, insoluble in water. Suitable cream, yogurt or milk. very good for cold drink, such as cold milk, as to the objective effect (dissolution of a substance in burning fatty milk) is added a psychological cooling effect. Folk remedies in the case of getting hot pepper in your mouth: cucumbers, salt, honey and bread. It is believed that the use of these products helps to reduce the burning sensation.
If pepper gets on your hands, RUB salt on the affected area. You can add in a drop of salt water to evenly spread salt all over the skin. Finish the procedure of taking salt with the milk, and then with soap and water. If that does not work, put your hand in strong alcoholic beverage for a few minutes. Salt cleans the skin from stubborn pepper, milk, soap, alcohol, dissolve the remaining particles. You should also try the ice, it can temporarily desensitize irritated skin. Folk remedy: put on the affected skin with a slice of fresh cucumber.
Do not touch the hands that cut the pepper, eyes and lips. The skin is very sensitive and a burning sensation is felt much stronger.
Causes burning substance capsaicin is not soluble in water. To dissolve the capsaicin and use of liquid products containing fat or alcohol.
Advice 2: How to neutralize soil acidity
One of the most important parameters of soil is the pH level - the acid-alkaline balance. The optimum acidity of the soil the plants grow in the best way. Saturation of the soil acid salts allows you to absorb the nutrients, so you need to take action to reduce the level of acidity.
Different cultures have their preferences on the level of soil acidity. Most plants grow well in soils with a pH from 6.2 to 7.5. It is a neutral or close to neutral values. The plants, well grown on these soils include cabbage, beets, peas, celery, cucumber, lettuce, onions, parsley, carrots and turnips.
In slightly acidic soils with a pH of 6 it is advisable to grow beans, fennel, tomato, eggplant, corn, melon, squash, horseradish, spinach, radishes and rhubarb. Srednekislye on soils with a pH of 5 to 6 can grow potatoes, peppers, sorrel, beans, parsnips and pumpkin. On soils with a pH below 5 do not grow all vegetable crops.
The development of plants in acidic soils is incomplete, since the nutrients are in unavailable form. In soils with high acidity actively breed bacteria and pests. Soil-forming bacteria in these soils are virtually absent.
To determine the acidity of the soil, you can use several methods. The most affordable method is the use of litmus paper in accordance with the instructions. If possible, you can order a soil analysis in agrochemical laboratory.
When there is no possibility to analyse litmus paper or in the lab, we can determine the approximate pH of the soil around the weeds grown in the area. On highly acidic soils and prefer to grow horsetail, Ivan-da-Marya, plantain, sorrel, sorrel. On the medium to slightly acid soils grow Wheatgrass, clover, mother and stepmother, violet dog.
To reduce soil acidity liming is applied. Slaked lime is introduced on highly acidic soils 50-75 kg per 100 square meters srednekislye 40-45 kg per 100 sq m, slightly acidic 25-35 kg per 100 sq. m.
Slaked lime can be replaced with dolomite flour. The deoxidation of the soil will take longer, but dolomite powder contains useful minerals. Application rate - from 300 g to 1 kg per sq. m.
To reduce the acidity of the soil used ash containing a large amount of potassium and phosphorus. The ashes made in the amount of 100-200 g per 1 sq. m.
The use of green manure is another way to reduce the acidity of the soil. To sow green manure several times per season. For green manure, decreasing the acidity of the soil are rye, vetch, phacelia, oats, lupins and beans.
Applying measures to deoxidation of the soil in the complex, you can achieve faster results. For example, in autumn the site can be make dolomite powder. The spring under perekopku add ash. During the vegetative season, sowing of green manure. The reaction the pH of the soil will be close to neutral in about 2-3 years.