{"id":38,"date":"2026-03-16T18:52:50","date_gmt":"2026-03-16T17:52:50","guid":{"rendered":"http:\/\/www.7virides.com\/cs\/recepty\/specialni-mydla\/"},"modified":"2026-03-25T11:19:47","modified_gmt":"2026-03-25T10:19:47","slug":"specialni-mydla","status":"publish","type":"page","link":"https:\/\/www.7virides.com\/cs\/recepty\/specialni-mydla\/","title":{"rendered":"Speci\u00e1ln\u00ed m\u00fddla: soln\u00e1, pivn\u00ed a ml\u00e9\u010dn\u00e1 \u2014 recepty a pr\u016fvodce"},"content":{"rendered":"<blockquote>\n<p><strong>TL;DR:<\/strong> Soln\u00e1 m\u00fddla tuhnou rychle (2\u20135 minut po p\u0159id\u00e1n\u00ed soli) a jsou extr\u00e9mn\u011b tvrd\u00e1. Pivn\u00ed m\u00fddlo vy\u017eaduje odp\u011bn\u011bn\u00ed alkoholu a zmrazen\u00ed. Ml\u00e9\u010dn\u00e1 m\u00fddla (koz\u00ed, kokosov\u00e9, ovesn\u00e9) pot\u0159ebuj\u00ed zmrazen\u00ed nebo p\u0159id\u00e1n\u00ed na trace pro zachov\u00e1n\u00ed aktivn\u00edch slo\u017eek. Ka\u017ed\u00fd typ m\u00e1 specifick\u00e9 techniky, ale v\u00fdroba je snadn\u00e1.<\/p>\n<\/blockquote>\n<p>Vedle standardn\u00edch cold process recept\u016f existuje skupina m\u00fddel, kter\u00e1 vy\u017eaduj\u00ed m\u00edrn\u011b odli\u0161n\u00fd p\u0159\u00edstup. Soln\u00e1 m\u00fddla tuhnou tak rychle, \u017ee mus\u00edte m\u00edt formu p\u0159esn\u011b p\u0159ipravenou. Pivn\u00ed m\u00fddlo vy\u017eaduje odp\u011bn\u011bn\u00ed a chlazen\u00ed alkoholu. Ml\u00e9\u010dn\u00e1 m\u00fddla pot\u0159ebuj\u00ed zmrazen\u00ed pro zachov\u00e1n\u00ed barvy a v\u016fn\u011b.<\/p>\n<p>Ka\u017ed\u00fd z t\u011bchto typ\u016f m\u00e1 svou logiku \u2014 pochop\u00edte-li ji, v\u00fdroba je snadn\u00e1.<\/p>\n<h2 id=\"solna-mydla-salt-bars-nejtvrdsi-a-nejjednodussi-variant\">Soln\u00e1 m\u00fddla (Salt Bars) \u2014 nejtvrd\u0161\u00ed a nejjednodu\u0161\u0161\u00ed variant<\/h2>\n<p>Soln\u00e1 m\u00fddla obsahuj\u00ed 80\u2013100 % mo\u0159sk\u00e9 soli v\u016f\u010di hmotnosti olej\u016f a tuhnou b\u011bhem minut. V\u00fdsledek je tvrd\u00e1, exfolia\u010dn\u00ed ty\u010dinka s hustou p\u011bnou, kter\u00e1 vydr\u017e\u00ed v\u00fdjime\u010dn\u011b dlouho.<\/p>\n<p>Soln\u00e1 m\u00fddla jsou jednou z nejjednodu\u0161\u0161\u00edch a nejtvrd\u0161\u00edch variant. Obsahuj\u00ed velk\u00e9 mno\u017estv\u00ed mo\u0159sk\u00e9 nebo him\u00e1lajsk\u00e9 soli \u2014 80\u2013100 % hmotnosti olej\u016f \u2014 p\u0159idan\u00e9 na trace. V\u00fdsledek je tvrd\u00e1, hust\u011b p\u011bniv\u00e1 ty\u010dinka s jemn\u011b exfolia\u010dn\u00edm povrchem, kter\u00e1 vydr\u017e\u00ed v\u00fdjime\u010dn\u011b dlouho.<\/p>\n<h3>Pro\u010d s\u016fl v m\u00fddle?<\/h3>\n<p>Sodn\u00e1 chlorid (NaCl) v m\u00fddle nem\u011bn\u00ed saponifikaci, ale dramaticky ovliv\u0148uje fyzik\u00e1ln\u00ed vlastnosti:<\/p>\n<p><strong>Tvrdost:<\/strong> S\u016fl zp\u016fsobuje rychlou krystalizaci m\u00fddlov\u00fdch molekul. Soln\u00e1 m\u00fddla jsou po vynd\u00e1n\u00ed z formy (za 12\u201318 hodin) tvrd\u00e1 jako k\u00e1men.<\/p>\n<p><strong>P\u011bna:<\/strong> Soln\u00e1 m\u00fddla p\u011bn\u00ed p\u0159ekvapiv\u011b dob\u0159e \u2014 hustou, hedv\u00e1bnou p\u011bnou. Paradoxn\u011b, i kdy\u017e s\u016fl obvykle rozkl\u00e1d\u00e1 p\u011bnu ve vod\u011b, u m\u00fddla s vysok\u00fdm super fat (20 %) je efekt opa\u010dn\u00fd.<\/p>\n<p><strong>Exfoliace:<\/strong> Jemn\u00e9 krystaly soli na povrchu exfoliuj\u00ed poko\u017eku. Grub\u0161\u00ed s\u016fl = siln\u011bj\u0161\u00ed exfoliace.<\/p>\n<h3>Kl\u00ed\u010dov\u00e9 pravidlo: s\u016fl se p\u0159id\u00e1v\u00e1 A\u017d NA TRACE<\/h3>\n<p>S\u016fl urychluje tuhnut\u00ed tak dramaticky, \u017ee <strong>m\u00fddlo tuhne do 2\u20135 minut po p\u0159id\u00e1n\u00ed soli<\/strong>. Forma mus\u00ed b\u00fdt p\u0159ipravena, p\u0159\u00edsady a esenci\u00e1ln\u00ed oleje p\u0159id\u00e1ny, v\u0161e prom\u00edch\u00e1no \u2014 teprve pak p\u0159id\u00e1te s\u016fl, rychle zam\u00edch\u00e1te a ihned nalijete.<\/p>\n<h3>Recept: Kokosov\u00e9 soln\u00e9 m\u00fddlo<\/h3>\n<table>\n<thead>\n<tr>\n<th><strong>V\u00fdt\u011b\u017eek<\/strong><\/th>\n<th>~1 100 g<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Obt\u00ed\u017enost<\/strong><\/td>\n<td>\u2605\u2605\u2605\u2606\u2606 (kv\u016fli rychlosti nalit\u00ed)<\/td>\n<\/tr>\n<tr>\n<td><strong>Zr\u00e1n\u00ed<\/strong><\/td>\n<td>4\u20136 t\u00fddn\u016f<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Ingredience:<\/strong><\/p>\n<ul>\n<li>490 g kokosov\u00e9ho oleje (70 %)<\/li>\n<li>140 g olivov\u00e9ho oleje (20 %)<\/li>\n<li>70 g ricinov\u00e9ho oleje (10 %)<\/li>\n<li>92,0 g NaOH<\/li>\n<li>265 g vody<\/li>\n<li><strong>490 g jemn\u00e9 mo\u0159sk\u00e9 soli<\/strong> (70 % hmotnosti olej\u016f)<\/li>\n<li>Super fat: 20 % (nutn\u00e9 \u2014 bez vysok\u00e9ho SF by soln\u00e9 m\u00fddlo vysu\u0161ovalo)<\/li>\n<li>Voliteln\u011b: 14 g esenci\u00e1ln\u00edho oleje (peppermint, levandule)<\/li>\n<\/ul>\n<p><strong>V\u00fdpo\u010det NaOH:<\/strong> Kokos (490\u00d70,178=87,2) + olivov\u00fd (140\u00d70,134=18,8) + ricin (70\u00d70,128=9,0) = 115,0 g pro 0% SF \u00d7 0,80 = 92,0 g. <em>(P\u0159esn\u00fd v\u00fdpo\u010det v kalkul\u00e1toru doporu\u010den.)<\/em><\/p>\n<p><strong>Postup:<\/strong><\/p>\n<ol>\n<li>P\u0159ipravte formu, odva\u017ete s\u016fl, m\u011bjte v\u0161e p\u0159ipraveno P\u0158EDEM.<\/li>\n<li>Standardn\u00ed CP postup \u2014 oleje + louh \u2192 trace.<\/li>\n<li>Na trace p\u0159idejte EO, barvy, rychle prom\u00edchejte.<\/li>\n<li>P\u0159idejte s\u016fl, zam\u00edchejte 5\u201310 sekund.<\/li>\n<li>Okam\u017eit\u011b nalijte do formy. M\u00fddlo m\u016f\u017ee za\u010d\u00edt tuhnout v n\u00e1dob\u011b.<\/li>\n<li>Vyndejte z formy po 12\u201318 hodin\u00e1ch \u2014 d\u0159\u00edve ne\u017e obvykl\u00e9 CP m\u00fddlo.<\/li>\n<li>Nakr\u00e1jejte ihned \u2014 za 24 hodin bude p\u0159\u00edli\u0161 tvrd\u00e9 na kr\u00e1jen\u00ed.<\/li>\n<\/ol>\n<p><strong>Tip:<\/strong> Soln\u00e1 m\u00fddla se obvykle vyr\u00e1b\u011bj\u00ed v jednotliv\u00fdch silikonov\u00fdch form\u00e1ch m\u00edsto bochn\u00edku \u2014 odpad\u00e1 probl\u00e9m s kr\u00e1jen\u00edm.<\/p>\n<h2 id=\"pivni-mydlo-jemne-a-kondicionujici\">Pivn\u00ed m\u00fddlo \u2014 jemn\u00e9 a kondicionuj\u00edc\u00ed<\/h2>\n<p>Pivo p\u0159isp\u00edv\u00e1 polyfenoly a vitam\u00edny ze chmele a kvasinek, kter\u00e9 zvy\u0161uj\u00ed kondicionov\u00e1n\u00ed. Alkohol v pivu mus\u00ed b\u00fdt p\u0159ed p\u0159id\u00e1n\u00edm do louhu odpa\u0159en (24-48h v\u011btr\u00e1n\u00ed nebo zah\u0159\u00edv\u00e1n\u00ed), a pivo mus\u00ed b\u00fdt zmrazeno aby se zabr\u00e1nilo p\u0159eh\u0159\u00e1t\u00ed.<\/p>\n<p>Pivo v m\u00fddle nen\u00ed jen marketingov\u00fd trik. Chmel a kvasinkov\u00e9 zbytky v pivu (zejm\u00e9na v nepasterizovan\u00e9m) p\u0159id\u00e1vaj\u00ed specifick\u00e9 slou\u010deniny do m\u00fddla \u2014 polyfenoly, vitam\u00edny B skupiny a aminokyseliny. V\u00fdsledek je jemn\u00e9, kondicionuj\u00edc\u00ed m\u00fddlo s typicky zlatavou barvou.<\/p>\n<h3>Jak pracovat s pivem v m\u00fddle<\/h3>\n<p>Pivo obsahuje alkohol a CO\u2082 \u2014 oboj\u00ed komplikuje v\u00fdrobu:<\/p>\n<p><strong>Alkohol<\/strong> reaguje s louhem a zp\u016fsobuje rychl\u00e9 p\u0159eh\u0159\u00e1t\u00ed. Proto se pivo p\u0159ed pou\u017eit\u00edm odp\u011bn\u00ed a zah\u0159eje na odpa\u0159en\u00ed alkoholu.<\/p>\n<p><strong>Cukry v pivu<\/strong> reaguj\u00ed s louhem a karamelizuj\u00ed \u2014 zp\u016fsobuj\u00ed ztmavnut\u00ed m\u00fddla. \u010c\u00edm tmav\u0161\u00ed pivo, t\u00edm tmav\u0161\u00ed m\u00fddlo. Sv\u011btl\u00e9 lager d\u00e1 zlatav\u00e9 m\u00fddlo, tmav\u00fd porter d\u00e1 hn\u011bdo\u010dern\u00e9.<\/p>\n<h3>P\u0159\u00edprava piva p\u0159ed v\u00fdrobou<\/h3>\n<ol>\n<li>Pivo otev\u0159ete 24\u201348 hodin p\u0159edem a nechte ho voln\u011b st\u00e1t (CO\u2082 vyprch\u00e1 a velk\u00e1 \u010d\u00e1st alkoholu se odpa\u0159\u00ed).<\/li>\n<li>Alternativn\u011b: zah\u0159ejte pivo na 70\u201380 \u00b0C po dobu 15\u201320 minut (odpa\u0159\u00ed alkohol), pak zchla\u010fte.<\/li>\n<li>P\u0159ed pou\u017eit\u00edm: pivo zmrazte na ledov\u00e9 kousky (stejn\u011b jako ml\u00e9ko) pro sn\u00ed\u017een\u00ed rizika p\u0159eh\u0159\u00e1t\u00ed p\u0159i p\u0159id\u00e1v\u00e1n\u00ed louhu.<\/li>\n<\/ol>\n<h3>Recept: Z\u00e1kladn\u00ed pivn\u00ed m\u00fddlo<\/h3>\n<p><strong>Ingredience:<\/strong><\/p>\n<ul>\n<li>245 g kokosov\u00e9ho oleje (35 %)<\/li>\n<li>245 g olivov\u00e9ho oleje (35 %)<\/li>\n<li>140 g slune\u010dnicov\u00e9ho oleje (20 %)<\/li>\n<li>70 g ricinov\u00e9ho oleje (10 %)<\/li>\n<li>99,0 g NaOH<\/li>\n<li>130 g zmrazen\u00e9ho piva (odp\u011bn\u011bn\u00e9ho)<\/li>\n<li>130 g destilovan\u00e9 vody<\/li>\n<\/ul>\n<p><strong>Postup:<\/strong> Louhov\u00fd roztok p\u0159ipravte z kombinace zmrazen\u00e9ho piva a vody. P\u0159id\u00e1vejte NaOH pomalu, kontrolujte teplotu pod 30 \u00b0C. D\u00e1le standardn\u00ed CP postup.<\/p>\n<p><strong>V\u00fdsledek:<\/strong> Zlatav\u00e9 a\u017e karamelov\u00e9 m\u00fddlo s jemnou kondicionuj\u00edc\u00ed vlastnost\u00ed. V\u016fn\u011b piva v hotov\u00e9m m\u00fddle nen\u00ed patrn\u00e1.<\/p>\n<h2 id=\"mlecna-mydla-variety-pro-ruzne-typy-pleti\">Ml\u00e9\u010dn\u00e1 m\u00fddla \u2014 variety pro r\u016fzn\u00e9 typy pleti<\/h2>\n<p>Ml\u00e9\u010dn\u00e1 m\u00fddla (koz\u00ed, kravsk\u00e9, kokosov\u00e9, ovesn\u00e9) v\u0161echna obsahuj\u00ed lakt\u00f3zu a proteiny kter\u00e9 zvy\u0161uj\u00ed kondicionov\u00e1n\u00ed. Ka\u017ed\u00fd typ ml\u00e9ka m\u00e1 specifick\u00e9 vlastnosti \u2014 koz\u00ed je nej\u010dast\u011bj\u0161\u00ed, kokosov\u00e9 dod\u00e1v\u00e1 extra tuk, ovesn\u00e9 je jemn\u00e9 pro citlivou ple\u0165.<\/p>\n<p>Ml\u00e9\u010dn\u00e1 m\u00fddla tvo\u0159\u00ed celou kategorii \u2014 koz\u00ed, kravsk\u00e9, ovesn\u00e9, r\u00fd\u017eov\u00e9, kokosov\u00e9 ml\u00e9ko. V\u0161echna funguj\u00ed na podobn\u00e9m principu: lakt\u00f3za a proteiny ml\u00e9ka p\u0159isp\u00edvaj\u00ed ke kondicionuj\u00edc\u00edm vlastnostem, kyselina ml\u00e9\u010dn\u00e1 podporuje jemnou exfoliaci.<\/p>\n<p>Pro <strong>koz\u00ed ml\u00e9ko<\/strong> \u2014 nejobl\u00edben\u011bj\u0161\u00ed variantu \u2014 viz samostatn\u00fd podrobn\u00fd pr\u016fvodce:<\/p>\n<p>\u2192 <strong><a href=\"\/cs\/recepty\/kozi-mleko-mydlo\/\">M\u00fddlo z koz\u00edho ml\u00e9ka \u2014 kompletn\u00ed pr\u016fvodce a recept<\/a><\/strong><\/p>\n<h3>Stru\u010dn\u00fd p\u0159ehled dal\u0161\u00edch ml\u00e9\u010dn\u00fdch variant<\/h3>\n<p><strong>Kokosov\u00e9 ml\u00e9ko:<\/strong> Vysok\u00fd obsah tuku (17\u201324 %) p\u0159id\u00e1v\u00e1 extra kondicionov\u00e1n\u00ed. M\u00fddlo je kr\u00e9mov\u011b b\u00edl\u00e9. Technika: stejn\u00e1 jako koz\u00ed ml\u00e9ko (zmrazit nebo p\u0159idat na trace).<\/p>\n<p><strong>Ovesn\u00e9 ml\u00e9ko:<\/strong> Jemn\u00e9, pro citlivou ple\u0165. N\u00edzk\u00fd obsah tuku, ale beta-glukany z ovsa p\u0159isp\u00edvaj\u00ed ke kondicionov\u00e1n\u00ed. Barva v\u00fdsledn\u00e9ho m\u00fddla: b\u00e9\u017eov\u00e1.<\/p>\n<p><strong>R\u00fd\u017eov\u00e9 ml\u00e9ko:<\/strong> Popul\u00e1rn\u00ed v asijsk\u00e9 kosmetice. Obsahuje inositol a aminokyseliny. Sv\u011btl\u00e1 barva v\u00fdsledn\u00e9ho m\u00fddla.<\/p>\n<h2 id=\"lojova-mydla\">Lojov\u00e1 m\u00fddla<\/h2>\n<p>Lojov\u00e9 m\u00fddlo za\u017e\u00edv\u00e1 renesanci d\u00edky ancestral\/carnivore komunit\u011b a z\u00e1jmu o biokompatibiln\u00ed kosmetiku. Slo\u017een\u00ed hov\u011bz\u00edho loje (palmitick\u00e1 + stearov\u00e1 + olejov\u00e1 kyselina) je n\u00e1padn\u011b podobn\u00e9 lidsk\u00e9mu ko\u017en\u00edmu mazu.<\/p>\n<p>Pro podrobn\u00fd pr\u016fvodce, techniku renderingu loje a recepty viz samostatn\u00e1 str\u00e1nka:<\/p>\n<p>\u2192 <strong><a href=\"\/cs\/recepty\/lojove-mydlo\/\">Lojov\u00e9 m\u00fddlo \u2014 kompletn\u00ed pr\u016fvodce<\/a><\/strong><\/p>\n<h2 id=\"caste-otazky\">\u010cast\u00e9 ot\u00e1zky<\/h2>\n<p><strong>Pro\u010d se soln\u00e9 m\u00fddlo tu\u017e\u00ed tak rychle po p\u0159id\u00e1n\u00ed soli?<\/strong> Sodn\u00fd chlorid (NaCl) zp\u016fsobuje krystalizaci m\u00fddlov\u00fdch molekul \u2014 fyzik\u00e1ln\u00ed proces, ne chemick\u00fd. Zato je v\u00fdsledn\u00e9 m\u00fddlo extr\u00e9mn\u011b tvrd\u00e9 a vydr\u017e\u00ed v koupeln\u011b nejd\u00e9le ze v\u0161ech dom\u00e1c\u00edch m\u00fddel.<\/p>\n<p><strong>Jak pozn\u00e1m, jestli je s\u016fl v soln\u00e9m m\u00fddle p\u0159\u00edli\u0161 hrub\u00e1?<\/strong> Hrub\u0161\u00ed s\u016fl (mo\u0159sk\u00e1 s\u016fl hrub\u00e9ho zrna) exfoliuje intenzivn\u011bji \u2014 vhodn\u00e9 pro nohy a t\u011blo. Jemn\u00e1 s\u016fl je l\u00e9pe vhodn\u00e1 pro tv\u00e1\u0159. Pokud je s\u016fl v m\u00fddle nepohodln\u00e1, p\u0159\u00ed\u0161t\u011b pou\u017eijte jemn\u011bj\u0161\u00ed typ.<\/p>\n<p><strong>Mohu p\u0159idat mo\u0159skou s\u016fl do norm\u00e1ln\u00edho receptu bez \u00fapravy olej\u016f?<\/strong> S\u016fl urychluje tuhnut\u00ed, tak\u017ee nebude fungovat v norm\u00e1ln\u00edm receptu. M\u00fddlo by se stalo velmi tvrd\u00fdm a k\u0159ehk\u00fdm. Soln\u00e1 m\u00fddla vy\u017eaduj\u00ed speci\u00e1ln\u00ed formulaci s vy\u0161\u0161\u00edm SF (20 %) a spolu s receptem navr\u017een\u00e9 suroviny.<\/p>\n<p><strong>V\u016fn\u011b piva zmiz\u00ed v hotov\u00e9m m\u00fddle?<\/strong> Ano \u2014 alkohol a t\u011bkav\u00e9 slou\u010deniny z piva se b\u011bhem zr\u00e1n\u00ed odpa\u0159uj\u00ed. V\u016fn\u011b piva je znateln\u00e1 jen p\u0159i prvn\u00ed p\u0159\u00edprav\u011b. Kondicionuj\u00edc\u00ed benefity z\u016fst\u00e1vaj\u00ed.<\/p>\n<p><strong>Kter\u00e1 ml\u00e9ka jsou nejlep\u0161\u00ed pro m\u00fddlo?<\/strong> Koz\u00ed ml\u00e9ko je nejobl\u00edben\u011bj\u0161\u00ed d\u00edky kyselin\u011b ml\u00e9\u010dn\u00e9 a jemn\u00e9mu tuku. Kokosov\u00e9 ml\u00e9ko dod\u00e1v\u00e1 extra kondicionov\u00e1n\u00ed. Ovesn\u00e9 ml\u00e9ko je jemn\u00e9 pro citlivou ple\u0165. V\u0161echna funguj\u00ed \u2014 vyberte podle sv\u00e9ho c\u00edle.<\/p>\n<p><strong>Mohu kombinovat s\u016fl s ml\u00e9kem v jednom receptu?<\/strong> Technicky ano, ale nen\u00ed to doporu\u010deno \u2014 oba slo\u017eky urychluj\u00ed tuhnut\u00ed a kombinace by byla p\u0159\u00edli\u0161 rychl\u00e1. Rad\u011bji si vyberte jeden druh speci\u00e1ln\u00edho m\u00fddla na jednu d\u00e1vku.<\/p>\n<p><strong>Viz tak\u00e9:<\/strong><\/p>\n<ul>\n<li><a href=\"\/cs\/recepty\/pro-zacatecniky\/\">Recepty pro za\u010d\u00e1te\u010dn\u00edky<\/a> \u2014 pokud je\u0161t\u011b nem\u00e1te za sebou prvn\u00ed \u0161ar\u017ei<\/li>\n<li><a href=\"\/cs\/suroviny\/prisady\/\">P\u0159\u00edsady do m\u00fddla<\/a> \u2014 med, hedv\u00e1b\u00ed, j\u00edly a dal\u0161\u00ed speci\u00e1ln\u00ed p\u0159\u00edsady<\/li>\n<li><a href=\"\/cs\/mydlo\/techniky\/prirodni-barviva\/\">P\u0159\u00edrodn\u00ed barviva<\/a> \u2014 jak obarvit m\u00fddlo p\u0159irozen\u011b<\/li>\n<\/ul>\n<blockquote>\n<p>\u26a0\ufe0f <strong>Upozorn\u011bn\u00ed k receptu<\/strong><\/p>\n<p>Tento recept byl vytvo\u0159en nebo revidov\u00e1n s pomoc\u00ed n\u00e1stroj\u016f um\u011bl\u00e9 inteligence a pro\u0161el p\u0159epo\u010dtem gram\u00e1\u017e\u00ed NaOH. I p\u0159esto doporu\u010dujeme p\u0159ed v\u00fdrobou ov\u011b\u0159it gram\u00e1\u017e louhu v nez\u00e1visl\u00e9m kalkul\u00e1toru (nap\u0159. <a href=\"http:\/\/soapcalc.net\" target=\"_blank\" rel=\"noopener\">SoapCalc<\/a> nebo <a href=\"https:\/\/www.brambleberry.com\/calculator\" target=\"_blank\" rel=\"noopener\">Brambleberry<\/a>). Pr\u00e1ce s hydroxidem sodn\u00fdm vy\u017eaduje ochrann\u00e9 pom\u016fcky \u2014 viz <a href=\"\/cs\/mydlo\/bezpecnost-luh\/\">Bezpe\u010dnost p\u0159i pr\u00e1ci s louhem<\/a>. Informace maj\u00ed vzd\u011bl\u00e1vac\u00ed charakter; v\u00fdrobce nenese odpov\u011bdnost za \u0161kody vznikl\u00e9 z jejich pou\u017eit\u00ed.<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>TL;DR: Soln\u00e1 m\u00fddla tuhnou rychle (2\u20135 minut po p\u0159id\u00e1n\u00ed soli) a jsou extr\u00e9mn\u011b tvrd\u00e1. Pivn\u00ed m\u00fddlo vy\u017eaduje odp\u011bn\u011bn\u00ed alkoholu a [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":0,"parent":15,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-38","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/38","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/types\/page"}],"replies":[{"embeddable":true,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/comments?post=38"}],"version-history":[{"count":4,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/38\/revisions"}],"predecessor-version":[{"id":216,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/38\/revisions\/216"}],"up":[{"embeddable":true,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/15"}],"wp:attachment":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/media?parent=38"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}