For many, concepts such as low-grade or high-grade tobacco are very important. And some people do not have this question at all, since they don’t even know which end to bring the tobacco product to their mouth, and they call its main component “poisonous potion”.
So what are the evaluation criteria for the qualitative characteristics of smoking tobacco? Of course, in the question of determining its main advantages, the physicochemical properties are fundamental, which depend on a number of factors:
- properties of the green mass of tobacco (leaves), namely its chemical composition and, of course, physical;
- a method of converting feedstock into a state of crumbs;
- how closely located are the components of the product, which is subjected to direct combustion;
- moisture content in it;
- the length of the part intended for smoking;
- smoking puff speed and duration.
The chemical composition of tobacco leaves
The chemical composition of the green mass of smoking tobacco is determined by:
- nicotine;
- resins;
- ashes;
- nitrogen;
- proteins;
- grounds (free);
- carbohydrates;
- ammonia;
- acids (organic);
- oils (essential);
- phenols.
Knowing the amount of chemical constituents and their ratio in the green mass of tobacco, one can get a complete picture of the qualitative characteristics of tobacco smoke, as well as the merits of the feedstock itself, that is, draw conclusions: tobacco of low grade or high quality and, therefore, the quality of smoking products produced out of him.
Tobacco properties
What is included in the concept of tobacco properties? This is the following:
- what does it taste like;
- what is the degree of sharpness: its presence is indicated by irritation of the oral mucosa (such sensations cause nitrogenous compounds);
- how strong (physiologically and to taste);
- whether the aroma is pleasant or not.
Taste characteristics of tobacco
The concept of taste includes:
- appearance;
- chemical composition;
- manufacturing process of the final product.
In the course of rigorous research, it was proved that the dignity of the main substance that is part of smoking products depends on two components:
- The presence of carbohydrates. The larger their number (it can reach 25-27%), the higher the quality characteristic of tobacco. High-quality “poisonous potion” contains about 10-14% and more soluble carbohydrates; and low-grade tobacco - within 4-5%.
On a note! The green mass of tobacco, containing a large amount of carbohydrates, differs: a relatively light color, a very low amount of nicotine and relatively good physical characteristics of the leaf tissue. It is also worth noting that the products formed during the combustion of carbohydrates do not affect the aroma or taste of tobacco. Smoke has an acid reaction: this factor is a plus in assessing the quality of the product.
- The presence of proteins. If during smoking you feel a rather unpleasant smell of wool (or burnt leaves) and bitterness, then be aware that a similar effect is caused by the presence of these nitrogenous substances, which in the product may contain about 8-21%.
Important! With a high protein content, smoke has an alkaline reaction (this is not good).
And now the main conclusion from the above: the universally recognized criterion for assessing the qualitative characteristics of tobacco is UBS (carbohydrate-protein ratio) or the Schmuck number. Yes, this indicator is, to some extent, conditional, and it can not always reflect the true picture if raw materials produced under different growing conditions are compared. But for raw materials collected in one locality, the value of UBS is an excellent indicator of the quality of tobacco, which can be fully trusted.
What is low grade tobacco? Based on the foregoing, the answer to this question is quite simple. If UBS varies from 0.01 to 1.0, then you have tobacco of not very high quality.
On a note! High-quality tobacco has a Shmuk number higher than 3.0, and average quality - in the range from 1.0 to 3.0.
The strength of tobacco in terms of physiology
The main component of the (physiological) strength of tobacco, of course, is such an alkaloid as nicotine. It directly affects the nervous system (its excitability) of a person who does not release a cigarette from his hands. The amount of nicotine in the leaves varies up to 6%, and in some tobacco products is observed higher. Moreover, the amount of the main component of the physiological strength depends on which part of the plant the leaves were collected from: from the top (more alkaloid) or from the bottom (less alkaloid).
By the amount of nicotine, tobacco is divided:
- Low in nicotine. The amount of alkaloid is not more than 1%.
- With an average nicotine content of up to 2%.
- High in nicotine - more than 2%.
The strength of the tobacco product (taste)
What components determine the strength (taste) of tobacco? First of all, it is ammonia and acids, which have a certain effect (weak, medium or strong) on ​​the respiratory system and the oral cavity of a smoker.
On a note! High strength (taste) often causes severe contractions of the muscles of the larynx (cough) of a spasmodic nature. Pay attention to it.
Aromatic properties
Of course, the aroma is fully influenced by both resins (directly affect the aroma of tobacco smoke) and essential oils (felt in the leaves), the content of which can be up to 1.5%. Specialists, as a rule, evaluate aroma based on the following factors:
- Intensities: weak, medium and strong.
- Quality (according to the degree of "nastiness").
What is low-grade tobacco called?
Some people, without any reason, believe that shag is low-grade tobacco. Wrong: after all, even in color and taste it is completely different. The mistake is that shag is a completely independent plant (nightshade family), although it is a pretty close relative to all of us familiar tobacco. However, it has nothing to do with low-grade tobacco.
In the 16th century, this plant, the leaves and stems of which were used to produce snuff and smoking tobacco, was discovered by European sailors in South America and brought to Russia. And after 100 years, this find has found wide application in Central and Eastern Europe. And since then, until the middle of the 20th century, shag has always competed with tobacco. Moreover, not only the poor estates smoked and sniffed it, but also representatives of the upper strata of society. They did not consider it shameful to fill it with a pipe for a pleasant conversation. We believe that this information will be useful to everyone who believes that low-grade tobacco is shag.
Finally
Summarizing all the above, we conclude: when tasting tobacco, you need to pay attention to taste, aroma, strength and combustibility (normal or abnormal). The aroma of tobacco can be expressed in the following words: pleasant, unpleasant, slightly expressed or not very. To taste: nibbles, irritates or lobes.
Now you know how smoking lower grade tobacco differs from higher grade tobacco. And only you can decide which tobacco products to use. Or can do without them?