Why It Is Danger to blowing the Hot Food and Drinks?

Before we want to eat our hot drinks or meals, usually we try to cool it down by blowing the steam. Okay stop that habit from now !!
عام طور پر جب بھی ہم کوئی گرم کھانے یا پینے والی چیز کھاتے ہیں تو اس کو پھونک سے ٹھنڈا کرنے کی کوشش کرتے ہیں۔اگر آ پ کو بھی یہ عادت ہے تو ابھی سے اس
عادت کو ترک کر دیں۔
The danger of blowing the hot food and drinks , can be explained scientifically. We know that steam from the hot drinks/ food is water vapor H2O (aq), right?. When we blow the drink/food, we release CO2 from the mouth. We’ll see according to the chemical reaction, the water vapor reacts with carbon dioxide to form carbonic acid compounds (carbonic acid) that are acidic.
حضرت محمد ﷺ نے آج سے چودہ سو سال قبل ہی مسلمانوں کو گرم کھانے پینے والی چیزوں پر پھونک مارنے سے منع فرمایا ہے۔لیکن آج میں  سائنسی طور پر ثابت کرنے کی
کوشش کروں گا کہ پھونک مارنا خطرناک کیوں ہے؟جیسا کہ آپ جانتے ہیں کہ بھاپ جو کہ پانی پرمشتمل ہوتی ہے ہمارے منہ سے آنے والا کاربن ڈائی آکسائڈ گیس سے کیمیائی عمل کر کے کاربونک ایسڈ بناتی ہے جو کہ ایک تیزاب ہے اور یہ تیزاب صحت کے لیے نقصان دہ ہے۔اسی لیے گرم کھانے پینے والی اشیائ پر پھونک مارنے نقصان دے ہے۔
Many of us are not aware of the importance of maintaining the acid/base balance of our blood. It is vital to our survival. Normal blood pH is set at 7.4, which is slightly alkaline or “basic”. If the pH of our blood drops below 7.2 or rises above 7.6 then very soon our brains would cease functioning normally and we would be in big trouble. Blood pH levels below 6.9 or above 7.9 are usually fatal if they last for more than a short time. Another wonder of our amazing bodies is the ability to cope with every pH change – large or small. There are three factors in this process: the lungs, the kidneys and buffers.
The most important buffer we have in our bodies is a mixture of carbon dioxide (CO2) and bicarbonate ion (HCO3). CO2 forms carbonic acid (H2CO3) when it dissolves in water and acts as an acid giving up hydrogen ions (H+) when needed. HCO3 is a base and soaks up hydrogen ions (H+) when there are too many of them. In a nutshell, blood pH is determined by a balance between bicarbonate and carbon dioxide.
We need to know that there was blood in H2CO3 that is useful to adjust the pH (acidity level) in the blood. Blood is the buffer (which can maintain the pH of the solution) with a weak acid H2CO3and the conjugate base of HCO3-so the blood has a pH of 7.35 to 7.45 with the following reaction:
CO2 + H20 <= H2CO3 => HCO3-+ H +
The reaction catalyze by human enzyme called Carbonic anhydrase. One of the functions of the enzyme is to inter-convert carbon dioxide and bicarbonate to maintain acid-base balance in blood and other tissues, and to help transport carbon dioxide out of tissues.
The body uses a pH buffer (buffer) in the blood as a protection against the changes which occur suddenly in blood pH. Abnormalities in the mechanisms controlling the pH, can cause one of two major abnormalities in acid-base balance, namely acidosis or alkalosis.
Acidosis is a condition where the blood has too much acid (or a very low base) and often causes decreased blood pH. While Alkalosis is a condition where the blood has too much base (or too little acid) and sometimes cause increased blood pH.
Along with decreasing pH of the blood, breathing becomes deeper and more rapid as the body’s effort to reduce excess acid in the blood by lowering the amount of carbon dioxide. In the end, the kidneys also try to compensate this situation by issuing more acid in the urine.
But both of these mechanisms will not be useful if the body is constantly producing too much acid, resulting in severe acidosis. In line with worsening acidosis, we’ll began to feel fatigue, drowsiness, nausea and experiencing more confusion. If acidosis worsens, blood pressure may fall, causing shock, coma and even death.  Frightening , isnt it?
The question become : So what we have to do to cool it ?
It is simple, you can stir your drinks or you can flip-mix the food so the steam will come out.
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