Eau de parfum does not lose its properties for up to two years if stored in a dark, cool place. And the shelf life of eau de toilette is six months longer. In a dense glass bottle, the life of the fragrance will be several months longer than in transparent bottles.
There are people who prefer to smell extraordinary: mold, cheese, fish. Would you be able to wear this scent on yourself?
Storage methods
✓ Keep the brushes in a deep glass. And so that they do not touch, pour beads into the container. If you put the brushes in your cosmetic bag, the shadows that you applied with them will contain all its contents.
✓ On a two-tier candy vase, you can put nail polishes. So you will immediately see all the shades you have.
✓ Small one-color shadows fit perfectly in an ice cube mold that fits easily into a nightstand drawer.
✓ Mascara wears out quickly due to air entering the tube. To extend its life, when opening the case, take out the brush, smoothly scrolling it in a spiral.
✓ Creams with vitamin C can be stored for no more than 3 months. Ascorbic acid begins to break down as soon as the jar is opened.
✓ Means in packaging with dispensers are the most "tenacious". The pump increases their service life up to 2 years.
✓ Heat doesn't just worsen the texture of lipsticks., but also stimulates the growth of bacteria. Lip products are best stored on the bottom shelves of the refrigerator.
Contrary to popular belief, face creams should not be refrigerated. But a shelf in the bathroom, where the air is often humid, is not the most suitable option. These are best stored at room temperature air in a closed cabinet with doors.
Everything has its time
Some cosmetics are completely unpretentious and can last for years:
- Body lotion. Especially durable are those that contain alcohol (with a perfumed fragrance).
- Foam for washing. Tensides in the composition prevent the growth of bacteria.
- Shadows and blush. With regular cleaning, brushes and applicators can last almost forever.
Everyone knows that the most a large number of vitamins are found in fresh foods. Vegetables, fruits, herbs, berries are now available for sale throughout the year. The question of their acquisition on the first request is not acute. However, non-seasonal varieties do not have a high level useful substances. In addition, vegetables and fruits grown at the wrong time may contain a significant amount of chemicals. Fish and meat are purchased for more than one use. Therefore, the reserve for the future remains relevant to this day.
Real housewives know many ways to extend the shelf life of food without a refrigerator. But there are not so many methods that allow you to save the maximum of useful substances.
Canning is perhaps the most popular type of processing of fruits and vegetables. Its essence lies in the thermal and chemical effects on food in order to extend the shelf life. You can also preserve meat and fish. Such products have a fairly good taste, different from others. At the same time, the usefulness of canned food is questioned by many experts.
If canning is done competently and using predominantly natural constituents, with strict observance of the temperature regime, the proportions of the recipe and the rules for sterilizing containers, then we can safely talk about some usefulness of the resulting dish.
However, when this method is put into action at home, some difficulties arise. For example, it is necessary to carefully monitor the appearance of the product, note the presence of blisters on the cans, the lifting of the lids, damage to dishes, the appearance of uncharacteristic color and consistency.
The presence of one extraneous factor is already enough reason to eliminate the treat, since it can be harmful to health. For inexperienced cooks, it is preferable to buy canned food in the store, checking the quality certificate and carefully studying the composition on the package along with the shelf life.
Other ways to extend the shelf life and period of consumption of the original products include freezing, drying, salting, fermentation, pickling, candiing (preservation method in sugar syrup fresh fruit). All of them have their own disadvantages and advantages, and in their own way affect nutritional value vegetables, fruits, fish and meat.
Salting is a very ancient method. Especially often it is used in relation to protein natural products. Thorough salting reduces the activity of microorganisms in the fibers of meat and fish and significantly extends the shelf life in the required form.
Fermentation is used more often in cases with vegetables. At its core, it is the same conservation, but of a biological type. In other words, fermentation is caused, during which organic acids are released and lactic acid bacteria appear, which do not allow mold fungi to develop.
As for pickling, it goes the same way, but it necessarily implies the use of food acid: acetic, lemon, milk and others.
Candling consists in processing with a large amount of sugar. Such concentrated preservation is relevant, first of all, for fruits and berries.
About drying professionals Food Industry they say it is one of the most common ways to stock vegetables, fruits, mushrooms, berries and herbs. Drying is accompanied by the evaporation of a significant percentage of moisture from the fruit, due to which the product is light and stored for a very long time.
The method is also used in cases with fish and meat, but much less often. The lack of drying is manifested in the loss of part of the nutritional properties and vitamins along with the liquid. In some cases, there is a loss of beautiful color and pronounced taste.
Freezing a rarely used method can not be called in any way. On the shelves of stores every day there is a great variety of ready-made semi-finished products, mixtures and individual food products that have been processed by cold. Quick freezing is especially beneficial for juicy, bright berries, vegetables and fruits, as moisture is retained and an attractive appearance.
High-quality freezing should be carried out at temperatures well below 300C. In this regard, a household stock in a household refrigerator is not the best option. Conditions slightly warmer than required may not be effective. In addition, non-compliance with the freezing rules leads to the formation of ice inside the fruit, which violates the integrity of the shell, reduces the taste and makes the product watery.
The problem of increasing the shelf life without loss of vitamins in food remains unresolved (Ed. www.site). In order for modern housewives to be able to shop for groceries and cook food for the week ahead without fear for the health of families, inventors continue to constantly put forward new ideas. Plastic containers and glass containers of a special composition, in which vacuum conditions are created, have become a kind of salvation in such situations.
These devices allow you to store raw foods, and dishes in the final form for a long time. A special valve is made in the lids of the containers, air is pumped out through it with a mini-pump, the refrigerator creates the appropriate temperature. The combination of actions eliminates the oxidation of the product and its early spoilage. Containers of such a plan allow food to remain the freshest and most useful.
Many people tend to buy more food than they can eat. They turn black in the refrigerator, potatoes sprout on the balcony, and it is not clear why the cucumbers begin to rot ...
Probably, the situation is familiar to everyone. However, it is not the inclination to buy products for future use and not even the “unscrupulous” producers of these same cucumbers that are to blame for this. The thing is that we do not know how to properly store products. Let's start with the simplest extend product shelf life!
How to properly store fruits and vegetables
- Garlic
Store garlic in the husk at room temperature. Best in an open wooden box. It’s great if its “brother” onion is stored next to the garlic. - Onion
Ideally, find clean pantyhose, throw a few onions into each “leg” and separate them with knots. Store onions at room temperature away from potatoes and never refrigerate - high humidity and cold will make them soft. A wooden box would also be a great place for a bow. - Potato
Store potatoes in a cool place, but not in the refrigerator, for example, in the pantry. Low temperatures and humid air can affect its palatability. If you are used to pouring potatoes into a bag, then it is better to use not cellophane, but paper packaging for storage. Remember that this vegetable should be kept away from onions and fresh fruits, which can cause tubers to sprout. - Asparagus
Asparagus does not last long, and should be treated like a bouquet of flowers: cut off the roots and put in water, then put in the refrigerator. There is another option: wrap with a damp cloth. Stored in a cool place, it will keep for a little over a week. - Carrot
First, trim the tops as they draw moisture out of the carrots. Second, sort through the carrots and discard any rotten root vegetables. Store cleanly washed and well-dried vegetables in the refrigerator in a sealed plastic bag. - Brussels sprouts
Fresh cabbage can be stored in the vegetable compartment of the refrigerator for 2-3 days. Remember, the longer it is stored, the stronger its flavor. - cucumbers
Cucumbers do not like cold, so they should be stored in the refrigerator for no more than 2-3 days. And one more thing: keep them away from bananas, tomatoes and melons. - Celery
Celery should be stored in the same way as carrots: in a tightly closed container. - Tomatoes
It is better not to store tomatoes in the refrigerator, as low temperatures destroy their cellular structure and make them soft. Ideally, tomatoes should ripen on their own at room temperature, after which they are recommended to be eaten or frozen.
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Is there an established regulation on the expiration date of a returnable product (for example, a third _ 2 months before the end of the expiration date)? or the organization itself decides what expiration date we return the goods is acceptable for further sale
- yes, there is NO expiration date threshold if your company is satisfied with the expiration date BEFORE the expiration date, then take this product, your task is to MANAGE to sell this product BEFORE the expiration date
- Dmitry Lovchinov Why is it so popular among traders to extend the shelf life of goods and sell them further?
- Yes, we need a law. Damaged goods, upon discovery, are eaten by the store manager in the presence of the people.
Household chemicals expiration dates
What happens to household chemicals when their expiration date ends? Does the detergent stop cleaning and the detergent stop washing? What to do with funds that you use only a couple of times a year? Apartment Therapy tells you how to determine what to throw away and what else can serve you. Yes, almost all household chemicals have an expiration date. But what does this mean for you? This means that the molecules of the agent break down and it becomes less effective, respectively, its consumption increases or you have to work with your hands.
Laundry detergent Begins to lose its properties 6 months after opening the package. Can be stored unopened for 9-12 months. Laundry capsules Manufacturers claim that laundry capsules do not have an expiration date, but they can be stored for 15 months. Store them in a dry, airtight container to prevent damage to the packaging.
Article 472. Goods shelf life
Elena Krasnei, Chief Technologist, Perfume and Cosmetic Factory Modum - Our Cosmetics SOJSC Source: www.modum.by And this should be understood as cosmetics self made manufactured for sale: the safety requirements for such cosmetics are the same as for the products of a large enterprise. For reference: to ensure the uniformity of the presentation of characteristics in the scientific and reference literature, the International Union of Pure and Applied Chemistry (IUPAC) in 1982 established for normal conditions a standard pressure for gases, liquids, and solids equal to 105 Pa, and a standard temperature equal to 273, 15 K (0°C). If you live in a very hot climate without air conditioning, and the temperature in the apartment reaches 40 ° C, a refrigerator can also help you out a lot.
How to handle expired reagents
There is also such a thing as the energy threshold of the reaction: interacting molecules must have a certain amount of energy in order for their collision to lead to the breaking of existing bonds and the formation of new ones. This amount of energy is called the activation energy. Increasing the temperature can lead to overcoming the energy barrier required to start the reaction. Of course, a situation is theoretically possible when at room temperature certain transformations simply do not occur due to the fact that the molecules do not have enough energy, but an increase in temperature by 10-15 ° C makes these reactions possible.
In fact, such a low energy barrier can be overcome by individual molecules with relatively high energy and at a lower temperature, so that the reaction still proceeds, albeit slowly, and raising the temperature simply speeds it up.
Can I buy expired household chemicals?
If the expiration date is not indicated on the package, then you can check the quality of soda with lemon juice or vinegar - if an instant reaction with bubbles appears, then soda can be used. Vinegar Vinegar has no expiration date. According to the Institute for the Study of Vinegar, this product can literally last forever. Hydrogen Peroxide 3% Retains maximum potency for 30-45 days, and up to 6 months when stored in a cool, dark place.
Peroxide quickly loses its qualities, even though bubbles are released and becomes ineffective a month and a half after opening. Therefore, peroxide should be bought in small portions. The sealed packaging can be stored for up to 3 years. Furniture polish Can be stored for up to 2 years.
Dishwashing liquid Useful for 12-18 months. After 12 months, it may begin to lose its properties and become more watery and less soapy.
Can household chemicals be returned?
Important In addition to limiting the saturation of the composition with oxygen during the preparation of the emulsion and the use of special packaging, it is also important to take into account the peculiarities of formulating with ascorbic acid: for example, in an acidic environment, ascorbic acid is much more stable than in a neutral or alkaline one, since the ionized form is more sensitive to oxidation. It is also interesting that ascorbic acid is more stable in viscous systems than in liquid systems, perhaps because they are less oxygenated. In lip color cosmetics, one of the main causes of instability is “improper” crystallization leading to structural problems.
For a balm or lipstick, an ordered wax matrix is essential because it creates the necessary structure and prevents oils from separating.
Extending Shelf Life with Food Supplements
Important
Different fatty acids, which are part of the triglycerides of vegetable oils, behave differently during oxidation. Oleic acid, which has one double bond, is relatively resistant to oxidation, but linolenic acid autoxidizes about 200 times faster than stearic acid, and arachidonic acid about 400 times faster. The more double bonds in the oil, the higher the rate of autoxidation.
Attention At the same time, due to the relatively small amount of damage, the number of consumer appeals to state and municipal authorities, public consumer associations, and courts due to violations of their rights in the sale of food products is relatively small. Consider typical consumer questions that arise in this area. Question. Our store often sells expired milk labeled "for pancakes" at half price.
Source info
Some types of mold fungi and osmophilic yeasts are known that can develop even at values of a w = 0.62. According to the value of water activity, all confectionery products are divided into three groups:
- products with low humidity (aw not more than 0.6). These include biscuits, crackers, hard cookies, waffles, waffle cakes, candies with praline shells, chocolate
- products with intermediate humidity (aw from 0.6 to 0.9).
These include gingerbread, muffins, gingerbread, cakes and pastries, sweets with whipped, jelly, jelly-fruit bodies - products with high humidity (aw more than 0.9). These include separate groups of biscuits and biscuit cakes
With an increase in the shelf life of flour confectionery with medium and high water activity (creams for cakes and pastries, biscuits), preservatives are indispensable.
In the absence of a receipt or other document confirming the purchase, you can ask the seller to raise the cash register for a specific day and find your purchase. The cash register must be kept by the seller. And you can always use the testimony of witnesses who were with you at the time of purchase. Please explain the reason for the return when contacting. You may be asked to complete a special application.
Attention
The law does not oblige to do this, but to speed up the procedure, it is recommended to fill it out. If the seller refuses to accept the defective product, you must write a claim. The claim is made in two copies. One copy is sent to the seller (taken personally or sent by registered mail with notification), the other remains with the buyer.
Sample application for the return of goods.doc When compiling, you must not use obscene language and offensive words.
If you live in a very hot climate without air conditioning, and the temperature in the apartment reaches 40 ° C, a refrigerator can also help you out a lot. But, if the air temperature in the room is close to normal, there is no need for such storage of cosmetics, unless it is indicated on the package. For example, some medical cosmetics are prescribed to be stored in the refrigerator if you do not plan to use them completely within 60 days, and some can be stored at room temperature before opening, but after opening - already in the refrigerator, and for a limited amount of time (usually no more than a month ).
All this will definitely be mentioned in the labeling. In all other cases, it is not necessary to keep cosmetics in the refrigerator. And sometimes even harmful. Storage at temperatures near the freezing point of water can lead to significant changes in physical properties.
How to extend the shelf life of household chemicals
For example, copper can significantly affect the rate of oxidation of vegetable oil even at a concentration of 0.000005%. Oxidation processes can proceed according to different mechanisms: 1. Free radical oxidation (autoxidation); 2. Non-enzymatic oxidation (photooxidation); 3.
enzymatic oxidation. One of the most oxidatively sensitive types of raw materials widely used in cosmetics is vegetable oils. The oxidation of oils is a complex process and proceeds simultaneously through several mechanisms. Damage to cosmetics vegetable oils occurs mainly due to auto- and photo-oxidation.
In free radical oxidation, oxygen reacts with oil to form peroxides, which decompose to secondary oxidation products.
With these simple tricks, you will not only save your products, but also save money.
Olive oil
To extend the shelf life of your oil, keep it in small bottles unless you are using it. this product in large quantities. After opening olive oil may spoil within three months, even if the bottle says a longer period. Remember, fresh olive oil smells like ripe green olives and has a bright flavor with a slight tangy note. If the smell becomes musty, this indicates a problem.
Peanut butter
Proper storage of peanut butter will help you not only keep it longer, but also make it creamier. To do this, simply turn the jar upside down. Then the oils will be distributed more evenly, and you will not have to make great efforts to mix everything. Be sure to check in advance that the lid is screwed on tightly to avoid greasy stains on the shelf.
Cheese
Let the cheese breathe - store it in a porous material. If you don't have special paper, baking paper will do. Do not use foil or plastic wrap. If the cheese does not get oxygen, it dries quickly. 
Butter
Pieces of butter that you are not going to use soon can be stored in the freezer. This will prevent spoilage and help protect the oil from foreign odors. In the refrigerator, an unopened package of butter can lie for about four months, and in freezer will last up to a year. Leave butter V original packaging additionally wrapped in plastic. If your product starts to change color, this indicates that you are using it too slowly. A lighter shade on the outside indicates a loss of freshness due to oxidation. 
Brown sugar
Store brown sugar in plastic container with a tight lid, supplementing it with something like a piece of bread or a slice of an apple - then it remains soft and does not turn into a sticky mass. 
Mayonnaise
Store mayonnaise on the refrigerator door. If you keep it deep inside, it can cool too much, causing the sauce to separate and fat to build up on top. If you store mayonnaise on the refrigerator door, it will remain fresh for two to three months from the date of purchase. 
Flour
Whole grain flour should be stored in a cool place. It contains a large amount of oils, so if stored improperly, the taste can become rancid. If you rarely use flour, keep it in a tight container in the refrigerator - then it will stay fresh for up to six months. Monitor the quality of the product by smell - the flour should not smell of anything. If the smell is pungent or bitter, it's time to throw the product away. Ordinary white flour will last in the pantry for a year if kept in a tight container. 
Maple syrup
Once opened, keep refrigerated for optimal storage. Since there is a lot of sugar in the syrup, it will not harden. Unopened natural maple syrup can be stored in the pantry for a very long time, and after opening it will last in the refrigerator for about a year. 
Soy sauce
Follow the color. Most common soy sauce reddish-brown when fresh. If it has become very dark, it is likely that the product has become a victim of an oxidative process. You don't have to refrigerate soy sauce, but keeping it cool will help it retain its optimal flavor longer and keep it fresh for up to two years. 
Spices
Keep red spices in the refrigerator. Paprika, cayenne and chili peppers will stay fresh longer and retain their vibrant colors. If stored at room temperature, the spices will oxidize and may change their color. 
Honey
If your honey has crystallized, you can make it liquid again by placing the jar in a pan of water and putting everything on the stove. Stir the honey until all the crystals are dissolved. Do not keep this product in the refrigerator, then it will be constantly candied. Honey can keep its freshness for a very long time, because it contains enzymes that protect the product from the spread of bacteria. Even the honey stored in the tombs of the pharaohs remained fresh when scientists discovered it tens of hundreds of years later.
