Hi all,
I need help from one of you Chinese speaking chemist types to interpret a web page. I have found a website
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that apparently details the process of measuring the sugar content of puerh. The site list the methods used etc. It also appears to detail scientific data regarding the reduction of cholesterol by drinking puerh. There is also mention of "monosaccharide oxidation under the microorganism function" that leaves me confused. Could this be the magic "bacteria" that Michael Plant has recently asked about or is it something else?
My translation software is far from perfect and I know that it screws up the grammar pretty bad. Couple this with my lack of chemistry knowledge and I wind up with more questions than answers. Could one of you fine folks help me accurately translate the page?
BTW, this site is definitely aimed at very serious puerh aficionados. It is by far one of the most informational sources I have found about puerh. If you don't have your own translation software you can use Alta Vista's Babel Fish at
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to explore this treasure. I highly recommend exploring the whole site, I have spent many hours there recently!
Thanks,
Mike Petro snipped-for-privacy@pu-erh.net
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