Inta lagu jiro habka nadiifinta heerkulka sare, alaabtayadu mararka qaarkood waxay la kulmaan dhibaatooyin la xiriira haamaha ballaarinta ama daboolka durbaanka. Sababta dhibaatooyinkan waxaa inta badan sababa xaaladaha soo socda:
Tan koowaad waa ballaarinta jireed ee qasacadda, inta badan sababtoo ah qasacadda si fiican uma yaraato ka dib marka la nadiifiyo, waana la qaboojiyaa si degdeg ah, cadaadiska gudaha aad ayuu uga sarreeyaa cadaadiska dibadda wuxuuna sameeyaa qaab dibadda ah oo qaloocan;
Tan labaad waa haanta ballaarinta kiimikada. Haddii aashitada cuntada ku jirta haanta ay aad u sarreyso, derbiga gudaha ee haanta ayaa mirqi doona oo gaaska haydarojiin ayaa soo bixi doona, gaaskana wuu ururin doonaa si uu u dhaliyo cadaadis gudaha ah, taasoo ka dhigaysa qaabka haanta mid soo baxa.
Tan saddexaad waa taangi balaarineed oo bakteeriyadu isticmaasho, kaas oo ah sababta ugu badan ee keenta haanta balaarineed, taas oo ay keento cuntada oo xumaata oo ay ugu wacan tahay koritaanka iyo taranka noolaha yaryar. Inta badan bakteeriyada wasakhaysan ee caadiga ah waxay ka tirsan yihiin bacillus thermophilic anaerobic, bacillus mesophilic anaerobic, botulinum, bacillus mesophilic obligate anaerobic, micrococcus iyo lactobacillus, iwm., kuwaas oo inta badan sabab u ah habka nadiifinta oo ay keento wax aan macquul ahayn.
Marka laga eego qodobbada kor ku xusan, cuntada qasacadaysan ee ku jirta haanta fidinta jireed weli waa la cuni karaa sidii caadiga ahayd, waxa ku jirana ma sii xumaan. Si kastaba ha ahaatee, macaamiisha caadiga ah si sax ah uma xukumi karaan inay tahay mid jireed, kiimiko ama bayooloji. Sidaa darteed, ilaa inta haanta la buufiyo, ha isticmaalin, waxay u keeni kartaa waxyeello gaar ah caafimaadka.
Waqtiga boostada: Luulyo-19-2022