Sait umbes aia, suvila ja toalilled.
- Tooted
Šveitsi botaanik M. Bertoni oli esimene, kes 19. sajandi lõpus märkas taime steviat. Ta õppis Paraguay Guaraní indiaanlaste "magusa, mesi rohu" ainulaadsetest omadustest, kes magustasid tee mate stevia lehtedega, kasutasid seda delikatessina ja lisandina ravimite maitse parandamiseks.
Tänapäeval kasutatakse toiduainetööstuses magusainena magusainena steviat. Selle värsked lehed on 10–15 korda magusamad kui sahharoos. Erinevalt aspartaamist on stevia magusained kuumakindlad (säilitavad oma omadused temperatuuridel kuni +200 ° C) ja stabiilsed happelises keskkonnas.
Taime stevia koostis
Stevia Rebauda (Stivia rcbaudiana) sisaldab palju bioloogiliselt aktiivseid aineid: karotenoidid, mineraalsoolad (kaalium, kaltsium, magneesium, raud), tanniinid, eeterlikud õlid, aminohapped. Steviat hinnatakse nende magusate orgaaniliste ainete (stevioolglükosiidide) puhul, mis leiduvad lehtedel. Looduses varieerub nende sisaldus vahemikus 3–9% ja mõnedes sortides 15–20%. Mõnedel taimedel on erakordselt magus maitse, teised on vähem magusad ja teised isegi maitsevad mõru. See on tingitud kibe ja magusa glükosiidide sisaldusest stevias.
Stevia lehtedel on kõige tavalisemad komponendid steviosiid (5-10%) ja rebaudiosiid A (2-4%). Stevioside on magusam kui suhkur 110-270 korda ja rebaudiosiid A on 150-320 korda. Arvatakse, et mida suurem on rebaudioside A / stevioside suhe, seda kõrgem on stevia sortide kvaliteet. Erinevatest riikidest (peamiselt Hiin.
<|begin_of_text|><|start_header_id|>system<|end_header_id|>

Cutting Knowledge Date: December 2023
Today Date: 26 Jul 2024

<|eot_id|><|start_header_id|>user<|end_header_id|>

Below is an extract from a web page. Evaluate whether the page has a high educational
value and could be useful in an educational setting for teaching from primary school to
grade school levels using the additive 5-point scoring system described below. Points are
accumulated based on the satisfaction of each criterion:
- Add 1 point if the extract provides some basic information relevant to educational top-
ics, even if it includes some irrelevant or non-academic content like advertisements and
promotional material.
- Add another point if the extract addresses certain elements pertinent to education but
does not align closely with educational standards. It might mix educational content with
non-educational material, offering a superficial overview of potentially useful topics, or
presenting information in a disorganized manner and incoherent writing style.
- Award a third point if the extract is appropriate for educational use and introduces key
concepts relevant to school curricula. It is coherent though it may not be comprehensive
or could include some extraneous information. It may resemble an introductory section of
a textbook or a basic tutorial that is suitable for learning but has notable limitations like
treating concepts that are too complex for grade school students.
- Grant a fourth point if the extract highly relevant and beneficial for educational purposes
for a level not higher than grade school, exhibiting a clear and consistent writing style. It
could be similar to a chapter from a textbook or a tutorial, offering substantial educational
content, including exercises and solutions, with minimal irrelevant information, and the
concepts aren’t too advanced for grade school students. The content is coherent, focused,
and valuable for structured learning.
- Bestow a fifth point if the extract is outstanding in its educational value, perfectly suited for
teaching either at primary school or grade school. It follows detailed reasoning, the writing
style is easy to follow and offers profound and thorough insights into the subject matter,
devoid of any non-educational or complex content.
The extract: Sait umbes aia, suvila ja toalilled.
- Tooted
Šveitsi botaanik M. Bertoni oli esimene, kes 19. sajandi lõpus märkas taime steviat. Ta õppis Paraguay Guaraní indiaanlaste "magusa, mesi rohu" ainulaadsetest omadustest, kes magustasid tee mate stevia lehtedega, kasutasid seda delikatessina ja lisandina ravimite maitse parandamiseks.
Tänapäeval kasutatakse toiduainetööstuses magusainena magusainena steviat. Selle värsked lehed on 10–15 korda magusamad kui sahharoos. Erinevalt aspartaamist on stevia magusained kuumakindlad (säilitavad oma omadused temperatuuridel kuni +200 ° C) ja stabiilsed happelises keskkonnas.
Taime stevia koostis
Stevia Rebauda (Stivia rcbaudiana) sisaldab palju bioloogiliselt aktiivseid aineid: karotenoidid, mineraalsoolad (kaalium, kaltsium, magneesium, raud), tanniinid, eeterlikud õlid, aminohapped. Steviat hinnatakse nende magusate orgaaniliste ainete (stevioolglükosiidide) puhul, mis leiduvad lehtedel. Looduses varieerub nende sisaldus vahemikus 3–9% ja mõnedes sortides 15–20%. Mõnedel taimedel on erakordselt magus maitse, teised on vähem magusad ja teised isegi maitsevad mõru. See on tingitud kibe ja magusa glükosiidide sisaldusest stevias.
Stevia lehtedel on kõige tavalisemad komponendid steviosiid (5-10%) ja rebaudiosiid A (2-4%). Stevioside on magusam kui suhkur 110-270 korda ja rebaudiosiid A on 150-320 korda. Arvatakse, et mida suurem on rebaudioside A / stevioside suhe, seda kõrgem on stevia sortide kvaliteet. Erinevatest riikidest (peamiselt Hiin.
After examining the extract:
- Briefly justify your total score, up to 100 words.
- Conclude with the score using the format: "Educational score: <total points>"<|eot_id|>
<|start_header_id|>assistant<|end_header_id|>

The extract provides basic information about Stevia, its history, and composition, making it relevant to educational topics. Although it lacks a clear structure and exercises, the content is coherent and suitable for introductory learning. The language and concepts are not too complex for grade school students. However, it falls short of being outstanding due to the lack of detailed reasoning and profound insights.

Educational score: 4