Don't get away with it. Sunburn always happens when you let your guard down.

Before I share my experience today, let me ask you a question.

For example, yesterday's temperature was 35 ℃ and the weather was sunny. Today's temperature is 33 ℃ and the weather is cloudy and sunny. Your meat has always been on the south balcony. Excuse me, is it possible to get sunburned today?

Don't rush to answer yes or no, think about why you answered such an answer.

My answer to this question is: maybe.

I don't know if we see eye to eye on this issue, so let me explain the reason why I made the judgment that the flesh might get sunburn.

Meat can be sunburned in two cases.

One condition is called ultraviolet burns, which is actually caused by the meat's temporary inability to adapt to large doses of ultraviolet rays. UV burns can occur throughout the year, regardless of winter or summer, sunny or cloudy. As long as the content of ultraviolet rays surges and the meat feels a little uncomfortable, that may happen. Even if you shine on the meat with a low-power ultraviolet germicidal lamp, hoping to reduce their overgrowth, it may burn the meat.

Today, we put aside the situation of ultraviolet burns and talk about how another kind of sunburn occurs.

Another kind of sunburn, if also named, can be called high-temperature sunburn. The name is easy to understand, that is, sunburn caused by too high temperature.

However, we have to make it clear that the high temperature mentioned here does not mean the high temperature, but the high temperature of the leaf epidermis. To put it bluntly, the so-called high temperature sunburn does not mean that the temperature is as high as the sun is strong. In essence, meat is scalded because the skin temperature is too high.

Most succulent plants that live in deserts or high mountains have a strong tolerance to high temperatures. For example, Zixun, one of the most common raw stone flowers, has a strong ability to withstand heat. Test data show that Zixun can still survive when the skin temperature is 60 ℃.

The temperature at which our human skin feels hot is 50 ℃. If we are exposed to 60 ℃ for more than 1 minute, it may cause a 3-degree scald. That is to say, if we touch Zixun, which is scorched by the sun, we are likely to be scalded, but Zixun is alive and sound.

This heat-resistant ability is not the most powerful. Many of the meat of the cactus family, such as the pear-bearing cactus, can withstand 70 ℃ of heat. Even if it is recognized as the more delicate snow lotus, when the skin temperature reaches 50 ℃, it can be achieved unscathed. The legendary Xia will die Little Red clothes, living without pressure when the skin temperature is 48 ℃.

From this point of view, the 35 ℃ and 33 ℃ mentioned in the article seems to be a cool temperature in front of these super heat-resistant meat, so why do we need sunshade?

It would be naive of you to think so. Take a look at the picture below.

This is a thermometer with a maximum range of 55 ℃. It completely burst after only 15 minutes in a closed car. Moreover, the temperature in the car is tested here, not the surface temperature of the black interior exposed to the sun.

In the sunshade environment, those meat that is not heat-resistant, such as Little Red clothes and Jade Butterfly, may have left you without hesitation. At this time, the real-time temperature outside the car is only a mere 31 degrees Celsius.

So the weather forecast is not the only criterion for us to judge whether or not to shade and cool down. At the temperature of 35 ℃ yesterday, the meat was unscathed, probably because of the wind. Under quiet wind conditions, a temperature of 33 ℃ may also produce a high enough temperature on the leaf surface to kill meat.

If the environment in which you raise meat is relatively closed, there are many factors that will affect whether the meat will get sunburned. For example, is there moisture in the potted soil? What is the humidity of the air? If there is moisture in the basin soil, the meat will have the opportunity to open stomata to temporarily dissipate heat in a high temperature environment to fight the high temperature. The evaporation rate of water in the environment with high temperature and humidity is very slow, which will also hinder the heat dissipation of meat, resulting in sunburn accidents more easily.

Many flower lovers mistakenly think that sunburn is a long process. In fact, this is not the case.

We can use Mongolian Hot Pot's process to make an inappropriate analogy. When we Mongolian Hot Pot, we used chopsticks to hold the mutton and put it in hot water. In the first few seconds, the mutton did not seem to change anything, but at a certain moment, the color of the mutton began to change from red to white, and then in only 1 second, the surface of the mutton was fully cooked.

Sunburn of meat is exactly the same process. When some important biological enzymes reach a certain temperature, they decompose immediately, causing the physiological function of the epidermal cells to be paralyzed immediately, and then the meat is sunburned. This process happens very quickly, not slowly.

Sometimes when we go downstairs for lunch, the strong sunshine outside suddenly reminds us of forgetting to pull up the sunshade net. At this time, we often have an idea that it doesn't matter to bask in the sun for a while, just go back after dinner and pull up the sunshade net.

However, maybe during this meal, fresh meat may become dead meat, and the only thing you can do is to throw them.

So, what I want to say is, in summer, please don't indulge your fluke mentality and protect your flesh anytime and anywhere.