Maganar da ake amfani da shi tsawon lokaci shine kasancewa da aka ƙaddara
Har zuwa kwanan nan, an yi zaton cewa ramuka a cikin Swiss cuku ya fito ne daga kwayoyin da ke cikin tsarin tsufa. William Mansfield Clark, wani Ma'aikatar Aikin Gona, ya kirkiro wannan ka'idar a cikin 1912. Wannan nau'in kwayoyin halitta ne na musamman ga wariyar Swiss saboda nau'in kayan da ake amfani dashi da kuma yanayin da zazzagewa ana ajiye su a cikin lokacin tsufa. .
Kwayoyin da ke cikin kwakwalwa na Swiss sun ba da carbon carbon dioxide, kuma carbon dioxide yayi kumfa a cikin cuku. Lokacin da ake nuna "pop," ramukan-da ake kira "idanu" - an halicce su.
Yanzu, duk da haka, ana jayayya wannan ka'idar.
Theory Hay
Agroscope, cibiyar kula da aikin noma ta Swiss, ta yi imanin cewa kananan ƙananan hay suna da alhakin ramuka a cikin cukuwan Swiss. Lokacin da aka yi cuku a cikin sito da amfani da buckets, akwai yiwuwar hay din da za a sanya shi a cikin buckets na madara da aka tattara, wanda hakan zai haifar da ramuka a cikin cuku kamar yadda yake da shekaru. Wadannan nau'o'in hay ne da ke haifar da wani rauni a cikin tsarin tsarin, yana barin gas don samar da "idanu". (Babu shakka za a zama hay-duk wani nau'in kwayoyin halitta zai iya haifar da samuwar ramukan.)
Ganin cewa William Mansfield Clark ya yi amfani da gilashin gilashi da mercury don ƙirƙirar kayan aiki don kama gangami da kuma bunkasa ka'idarsa, Agroscope yayi amfani da na'urar daukar hoton CT, bayan bin shayarwa na kwanakin 130.
Cibiyar da aka yi wa cuku ta yi imani cewa hay ya kasance mai laifi a duk lokacin, kuma yanzu suna da hujjojin kimiyya.
Saboda sabuntawa na gonaki kiwo, duk da haka, Cukuwan Ciki bazai da yawa idanunsu kamar yadda ya kasance. Yayinda hanyoyin miki sun zama mafi sarrafawa da kuma maganin antiseptic, kuma ƙananan ƙwayoyin hay sun sauke cikin madara, yawan ramuka sun rage kuma adadin ramuka a cheeses na Swiss, kamar Appenzeller da Emmental, sun ki.
Kuna iya karantawa game da wannan binciken akan shafin yanar gizon CNN a cikin labarin, "Menene Yayi Fari Ciki? Ba ku da Gidan Labarin."