{"id":39,"date":"2026-03-16T18:52:50","date_gmt":"2026-03-16T17:52:50","guid":{"rendered":"http:\/\/www.7virides.com\/cs\/recepty\/tekute-mydlo-koh\/"},"modified":"2026-03-25T11:19:47","modified_gmt":"2026-03-25T10:19:47","slug":"tekute-mydlo-koh","status":"publish","type":"page","link":"https:\/\/www.7virides.com\/cs\/recepty\/tekute-mydlo-koh\/","title":{"rendered":"Tekut\u00e9 m\u00fddlo s KOH: recept a pr\u016fvodce v\u00fdrobou"},"content":{"rendered":"<blockquote>\n<p><strong>TL;DR:<\/strong> Tekut\u00e9 m\u00fddlo se vyr\u00e1b\u00ed z hydroxidu draseln\u00e9ho (KOH, nikoli NaOH) metodou hot process. KOH m\u00e1 1,403\u00d7 vy\u0161\u0161\u00ed SAP \u010d\u00edslo ne\u017e NaOH a b\u00fdv\u00e1 90% \u010distoty (nikoli 100%). V\u00fdroba trv\u00e1 3\u20135 hodin va\u0159en\u00ed pasty, pak se pasta \u0159ed\u00ed vodou na fin\u00e1ln\u00ed tekut\u00e9 m\u00fddlo.<\/p>\n<\/blockquote>\n<p>Tekut\u00e9 m\u00fddlo se od tuh\u00e9ho li\u0161\u00ed jednou z\u00e1kladn\u00ed v\u011bc\u00ed: m\u00edsto hydroxidu sodn\u00e9ho (NaOH) se pou\u017e\u00edv\u00e1 <strong>hydroxid draseln\u00fd (KOH)<\/strong>. Sodn\u00e9 m\u00fddlov\u00e9 soli jsou pevn\u00e9, draseln\u00e9 soli jsou m\u011bkk\u00e9 a rozpustn\u00e9 ve vod\u011b \u2014 odtud tekut\u00e1 konzistence.<\/p>\n<p>V\u00fdrobn\u00ed proces ale nen\u00ed jen \u201estejn\u00e9, ale s jin\u00fdm hydroxidem&#8220;. Tekut\u00e9 m\u00fddlo proch\u00e1z\u00ed f\u00e1z\u00ed hust\u00e9 pasty, \u0159ed\u00ed se vodou a vy\u017eaduje pomalej\u0161\u00ed, kontrolovan\u00fd postup. Tato str\u00e1nka v\u00e1m uk\u00e1\u017ee cel\u00fd proces krok za krokem.<\/p>\n<h2 id=\"jak-se-lisi-koh-od-naoh-a-proc-to-zalezi\">Jak se li\u0161\u00ed KOH od NaOH \u2014 a pro\u010d to z\u00e1le\u017e\u00ed?<\/h2>\n<p>KOH vytv\u00e1\u0159\u00ed tekut\u00e9 nebo m\u011bkk\u00e9 m\u00fddlo, zat\u00edmco NaOH vytv\u00e1\u0159\u00ed tuh\u00e9. SAP \u010d\u00edslo pro KOH je 1,403\u00d7 vy\u0161\u0161\u00ed a KOH je typicky 90% \u010distota (ne 100%). Tyto faktory vy\u017eaduj\u00ed p\u0159epo\u010d\u00edt\u00e1n\u00ed a speci\u00e1ln\u00ed postup.<\/p>\n<table>\n<thead>\n<tr>\n<th>V\u00fdsledek<\/th>\n<th>Tuh\u00e9 m\u00fddlo (bar soap)<\/th>\n<th>Tekut\u00e9 m\u00fddlo nebo pasta<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>SAP \u010d\u00edslo<\/td>\n<td>Ni\u017e\u0161\u00ed (nap\u0159. 0,134 pro olivov\u00fd)<\/td>\n<td>Vy\u0161\u0161\u00ed (\u00d71,403 oproti NaOH)<\/td>\n<\/tr>\n<tr>\n<td>\u010cistota<\/td>\n<td>Obvykle 100 %<\/td>\n<td>Obvykle 90 % (nutno p\u0159epo\u010d\u00edtat!)<\/td>\n<\/tr>\n<tr>\n<td>Dostupnost v \u010cR<\/td>\n<td>Snadno (drogerie jako \u010disti\u010d potrub\u00ed)<\/td>\n<td>H\u016f\u0159e \u2014 l\u00e9k\u00e1rny, e-shopy<\/td>\n<\/tr>\n<tr>\n<td>Cena<\/td>\n<td>Ni\u017e\u0161\u00ed<\/td>\n<td>Vy\u0161\u0161\u00ed<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Saponifika\u010dn\u00ed \u010d\u00edsla pro KOH<\/h3>\n<p>SAP hodnoty pro KOH jsou p\u0159ibli\u017en\u011b 1,403\u00d7 vy\u0161\u0161\u00ed ne\u017e pro NaOH. D\u016fvod: molekulov\u00e1 hmotnost KOH (56,1 g\/mol) vs. NaOH (40,0 g\/mol). Pom\u011br: 56,1 \u00f7 40,0 = 1,403.<\/p>\n<p>P\u0159\u00edklady:<\/p>\n<ul>\n<li>Olivov\u00fd olej: NaOH SAP 0,134 \u00d7 1,403 = <strong>KOH SAP 0,188<\/strong><\/li>\n<li>Kokosov\u00fd olej: NaOH SAP 0,178 \u00d7 1,403 = <strong>KOH SAP 0,250<\/strong><\/li>\n<li>Ricinov\u00fd olej: NaOH SAP 0,128 \u00d7 1,403 = <strong>KOH SAP 0,180<\/strong><\/li>\n<\/ul>\n<h3>\u010cistota KOH: kritick\u00fd faktor<\/h3>\n<p>Komer\u010dn\u00ed KOH b\u00fdv\u00e1 90% \u010distoty (zb\u00fdvaj\u00edc\u00edch 10 % je voda a uhli\u010ditany). Na rozd\u00edl od NaOH, kter\u00fd b\u00fdv\u00e1 100%, <strong>mus\u00edte v\u017edy p\u0159epo\u010d\u00edtat mno\u017estv\u00ed KOH na skute\u010dnou \u010distotu<\/strong>:<\/p>\n<p>Pokud kalkul\u00e1tor uv\u00e1d\u00ed 90 g \u010dist\u00e9ho KOH a m\u00e1te 90% KOH: 90 \u00f7 0,90 = <strong>100 g skute\u010dn\u00e9ho KOH<\/strong> odm\u011b\u0159\u00edte na v\u00e1hu.<\/p>\n<p>V\u017edy zkontrolujte \u010distotu na obalu nebo v technick\u00e9m listu dodavatele.<\/p>\n<h2 id=\"jak-vyrobit-tekute-mydlo-hot-process-s-koh\">Jak vyrobit tekut\u00e9 m\u00fddlo \u2014 hot process s KOH<\/h2>\n<p>V\u00fdroba prob\u00edh\u00e1 ve t\u0159ech f\u00e1z\u00edch: va\u0159en\u00ed pasty (2\u20133 hodiny v pomal\u00e9m hrnci), testov\u00e1n\u00ed hotovosti a \u0159ed\u011bn\u00ed vodou. Hot process vy\u017eaduje trp\u011blivost, ale kontrola je jasn\u00e1 \u2014 pasta projde z\u0159eteln\u00fdmi f\u00e1zemi.<\/p>\n<p>Tekut\u00e9 m\u00fddlo se vyr\u00e1b\u00ed metodou hot process \u2014 va\u0159\u00edme pastu do \u00fapln\u00e9ho dokon\u010den\u00ed saponifikace, pak ji \u0159ed\u00edme vodou.<\/p>\n<h3>P\u0159ehled<\/h3>\n<table>\n<thead>\n<tr>\n<th><strong>V\u00fdt\u011b\u017eek pasty<\/strong><\/th>\n<th>~700 g<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>V\u00fdt\u011b\u017eek tekut\u00e9ho m\u00fddla<\/strong> (po \u0159ed\u011bn\u00ed)<\/td>\n<td>1,5\u20132 l<\/td>\n<\/tr>\n<tr>\n<td><strong>Obt\u00ed\u017enost<\/strong><\/td>\n<td>\u2605\u2605\u2605\u2606\u2606<\/td>\n<\/tr>\n<tr>\n<td><strong>\u010cas v\u00fdroby<\/strong><\/td>\n<td>3\u20135 hodin<\/td>\n<\/tr>\n<tr>\n<td><strong>Zr\u00e1n\u00ed<\/strong><\/td>\n<td>24\u201348 hodin po \u0159ed\u011bn\u00ed<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Ingredience (pasta)<\/h3>\n<ul>\n<li>350 g olivov\u00e9ho oleje (50 %)<\/li>\n<li>210 g kokosov\u00e9ho oleje (30 %)<\/li>\n<li>140 g ricinov\u00e9ho oleje (20 %)<\/li>\n<li>96,4 g KOH (90% \u010distota)<\/li>\n<li>260 g destilovan\u00e9 vody<\/li>\n<\/ul>\n<p><strong>V\u00fdpo\u010det KOH:<\/strong><\/p>\n<ul>\n<li>Olivov\u00fd (SAP KOH 0,188): 350 \u00d7 0,188 = 65,8 g<\/li>\n<li>Kokosov\u00fd (SAP KOH 0,250): 210 \u00d7 0,250 = 52,5 g<\/li>\n<li>Ricinov\u00fd (SAP KOH 0,180): 140 \u00d7 0,180 = 25,2 g<\/li>\n<li>Celkem \u010dist\u00fd KOH (3% SF): 143,5 \u00d7 0,97 = 139,2 g \u010dist\u00e9ho KOH<\/li>\n<li>Pro 90% KOH: 139,2 \u00f7 0,90 = <strong>154,7 g KOH<\/strong> odv\u00e1\u017e\u00edte<\/li>\n<\/ul>\n<p><em>(P\u0159esn\u00fd v\u00fdpo\u010det v\u017edy ov\u011b\u0159te v kalkul\u00e1toru \u2014 nastavte KOH mode a zadejte \u010distotu.)<\/em><\/p>\n<p><strong>Pro \u0159ed\u011bn\u00ed pasty na tekut\u00e9 m\u00fddlo:<\/strong><\/p>\n<ul>\n<li>700 g hotov\u00e9 pasty<\/li>\n<li>700\u20131 400 g destilovan\u00e9 vody (dle po\u017eadovan\u00e9 hustoty)<\/li>\n<\/ul>\n<h3>Pom\u016fcky<\/h3>\n<ul>\n<li>Pomal\u00fd hrnec (slow cooker) nebo hrnec s vodn\u00ed l\u00e1zn\u00ed<\/li>\n<li>V\u00e1hy, ty\u010dov\u00fd mix\u00e9r, teplom\u011br<\/li>\n<li>Ochrann\u00e9 br\u00fdle a rukavice<\/li>\n<li>Uzav\u00edrateln\u00e9 n\u00e1doby pro tekut\u00e9 m\u00fddlo<\/li>\n<\/ul>\n<h3>Postup \u2014 v\u00fdroba pasty<\/h3>\n<p><strong>1. P\u0159\u00edprava KOH roztoku<\/strong> Nasa\u010fte ochrann\u00e9 pom\u016fcky. KOH reaguje s vodou je\u0161t\u011b v\u00edce exotermicky ne\u017e NaOH \u2014 bu\u010fte opatrn\u00ed. Odva\u017ete vodu, pomalu p\u0159isypejte KOH za m\u00edch\u00e1n\u00ed. Nechte vychladnout na 40\u201350 \u00b0C.<\/p>\n<p><strong>2. P\u0159\u00edprava olej\u016f<\/strong> Roztavte kokosov\u00fd olej, p\u0159idejte olivov\u00fd a ricinov\u00fd. Temperujte na 50\u201360 \u00b0C \u2014 tekut\u00e9 m\u00fddlo se vyr\u00e1b\u00ed p\u0159i vy\u0161\u0161\u00edch teplot\u00e1ch ne\u017e tuh\u00e9 CP m\u00fddlo.<\/p>\n<p><strong>3. Spojen\u00ed a prvn\u00ed trace<\/strong> P\u0159ilijte KOH roztok do olej\u016f. M\u00edchejte ty\u010dov\u00fdm mix\u00e9rem. Trace p\u0159ijde rychleji ne\u017e u CP \u2014 za 2\u20135 minut.<\/p>\n<p><strong>4. Va\u0159en\u00ed pasty (2\u20133 hodiny)<\/strong> P\u0159esu\u0148te hrnec na pomal\u00fd hrnec (nastaven\u00ed LOW) nebo do vodn\u00ed l\u00e1zn\u011b (80\u201390 \u00b0C). M\u00edchejte ka\u017ed\u00fdch 30 minut.<\/p>\n<p>Pasta proch\u00e1z\u00ed f\u00e1zemi:<\/p>\n<ul>\n<li><strong>Applesauce f\u00e1ze:<\/strong> hust\u00e1, nerovnom\u011brn\u00e1 \u2014 jako jable\u010dn\u00e1 om\u00e1\u010dka<\/li>\n<li><strong>Taffy f\u00e1ze:<\/strong> leskl\u00e1, tuhne, obt\u00ed\u017en\u011b m\u00edchateln\u00e1 \u2014 jako karamel<\/li>\n<li><strong>Vaseline f\u00e1ze:<\/strong> pr\u016fhledn\u00e1 nebo pr\u016fsvitn\u00e1, hladk\u00e1, gelov\u00e1 \u2014 <strong>hotovo<\/strong><\/li>\n<\/ul>\n<p><strong>Test hotovosti:<\/strong> Mal\u00fd vzorek pasty (\u00bd l\u017ei\u010dky) rozpus\u0165te v 30 ml vody. Pokud je roztok \u010dir\u00fd nebo lehce zakalen\u00fd bez mastn\u00fdch kousk\u016f \u2014 pasta je hotov\u00e1. Pokud je roztok zakalen\u00fd s olejov\u00fdmi kapkami \u2014 va\u0159te d\u00e1l.<\/p>\n<p><strong>Fenolftaleinov\u00fd test:<\/strong> Kapka fenolftaleinov\u00e9ho roztoku na mal\u00fd vzorek pasty by m\u011bla z\u016fstat bezbarv\u00e1. \u010cerven\u00e1 = voln\u00fd KOH = va\u0159te d\u00e1l.<\/p>\n<p><strong>5. Vychladnut\u00ed pasty<\/strong> Hotovou pastu nechte vychladnout. Pasta se uchov\u00e1v\u00e1 ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b \u2014 vydr\u017e\u00ed 1 rok i d\u00e9le.<\/p>\n<h3>Postup \u2014 \u0159ed\u011bn\u00ed pasty<\/h3>\n<ol>\n<li>Odva\u017ete pastu do hrnce. P\u0159idejte stejn\u00e9 mno\u017estv\u00ed hork\u00e9 destilovan\u00e9 vody (80\u201390 \u00b0C).<\/li>\n<li>Pomalu m\u00edchejte, dokud se pasta zcela nerozpust\u00ed \u2014 15\u201330 minut. Neposp\u00edchejte, nevarte.<\/li>\n<li>Nechte odst\u00e1t 24 hodin \u2014 tekutina se pro\u010dist\u00ed a usad\u00ed p\u0159\u00edpadn\u00e9 ne\u010distoty.<\/li>\n<li>P\u0159ece\u010fte p\u0159es jemn\u00e9 s\u00edtko.<\/li>\n<li>Upravte hustotu: p\u0159idejte v\u00edce vody pro \u0159id\u0161\u00ed konzistenci.<\/li>\n<li>P\u0159idejte esenci\u00e1ln\u00ed oleje nebo parf\u00e9m (0,5\u20131 % z hmotnosti tekut\u00e9ho m\u00fddla).<\/li>\n<\/ol>\n<h3>Konzistence a zahu\u0161\u0165ov\u00e1n\u00ed<\/h3>\n<p>Tekut\u00e9 m\u00fddlo z pasty je p\u0159irozen\u011b \u0159id\u0161\u00ed ne\u017e komer\u010dn\u00ed tekut\u00e9 m\u00fddlo. Pro hust\u0161\u00ed konzistenci:<\/p>\n<p><strong>Soln\u00fd roztok:<\/strong> Rozpus\u0165te 1 l\u017ei\u010dku kuchy\u0148sk\u00e9 soli v 50 ml vody a p\u0159idejte do tekut\u00e9ho m\u00fddla za m\u00edch\u00e1n\u00ed. Testujte hustotu \u2014 p\u0159\u00edli\u0161 mnoho soli zp\u016fsob\u00ed naopak z\u0159\u00eddnut\u00ed.<\/p>\n<p><strong>Hydroxyethylcelul\u00f3za (HEC):<\/strong> P\u0159\u00edrodn\u00ed zahu\u0161\u0165ovadlo, dostupn\u00e9 v e-shopech kosmetiky. 0,5\u20131 % vytvo\u0159\u00ed gel-like konzistenci.<\/p>\n<p><strong>Xanthan gum:<\/strong> 0,3\u20130,5 % pro hust\u00e9, sesiln\u00e9 tekut\u00e9 m\u00fddlo.<\/p>\n<h2 id=\"konzervace-tekuteho-mydla\">Konzervace tekut\u00e9ho m\u00fddla<\/h2>\n<p>Tekut\u00e9 m\u00fddlo m\u00e1 vy\u0161\u0161\u00ed pH (9\u201310) a samo o sob\u011b odol\u00e1v\u00e1 bakteri\u00edm. P\u0159esto p\u0159i p\u0159id\u00e1n\u00ed vody a botanick\u00fdch p\u0159\u00edsad se mikrobi\u00e1ln\u00ed riziko zvy\u0161uje.<\/p>\n<p><strong>Bez p\u0159idan\u00fdch botanick\u00fdch p\u0159\u00edsad:<\/strong> Konzervant nen\u00ed nutn\u00fd. Vysok\u00e9 pH chr\u00e1n\u00ed p\u0159irozen\u011b.<\/p>\n<p><strong>S botanick\u00fdmi p\u0159\u00edsadami (bylinn\u00e9 extrakty, aloe vera, hydrolaty):<\/strong> Doporu\u010dte konzervant. Vhodn\u00e9 pro dom\u00e1c\u00ed pou\u017eit\u00ed: <strong>Optiphen<\/strong> (0,75\u20131,5 %) nebo <strong>Liquid Germall Plus<\/strong> (0,1\u20130,5 %) \u2014 oboje dostupn\u00e9 v e-shopech kosmetiky.<\/p>\n<p><strong>Trvanlivost:<\/strong> Bez konzervantu a botanik 6\u201312 m\u011bs\u00edc\u016f ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b. S konzervantem 12\u201318 m\u011bs\u00edc\u016f.<\/p>\n<h2 id=\"caste-otazky\">\u010cast\u00e9 ot\u00e1zky<\/h2>\n<p><strong>Jak\u00fd je rozd\u00edl mezi 90% a 100% KOH a jak to ovlivn\u00ed m\u00fddlo?<\/strong> KOH v obchod\u011b m\u00e1 obvykle 90% \u010distotu, zb\u00fdvaj\u00edc\u00edch 10% je voda a uhli\u010ditany. Pokud kalkul\u00e1tor \u0159\u00edk\u00e1 100 g \u010dist\u00e9ho KOH, na v\u00e1hu odm\u011b\u0159\u00edt\u011b 111 g komer\u010dn\u00edho 90% KOH. Bez p\u0159epo\u010dtu bude m\u00fddlo nedosaponifikovan\u00e9 (zakalen\u00e9).<\/p>\n<p><strong>Jak pozn\u00e1m, \u017ee je pasta hotov\u00e1?<\/strong> Mal\u00fd vzorek pasty se rozpust\u00ed v 30 ml studen\u00e9 vody a vytvo\u0159\u00ed \u010dir\u00fd roztok bez mastn\u00fdch kousk\u016f. Fenolftaleinov\u00fd test: kapka indik\u00e1toru na pastu by m\u011bla z\u016fstat bezbarv\u00e1 (ne \u010derven\u00e1 \u2014 to by znamenalo voln\u00fd KOH).<\/p>\n<p><strong>Pasta po va\u0159en\u00ed st\u00e1le zakalen\u00e1 ve vod\u011b \u2014 co s t\u00edm?<\/strong> Zakalen\u00ed znamen\u00e1 nesaponifikovan\u00e9 oleje. Va\u0159te d\u00e1l. Po 4+ hodin\u00e1ch zkontrolujte v\u00fdpo\u010det KOH \u2014 m\u016f\u017ee b\u00fdt p\u0159\u00edli\u0161 m\u00e1lo KOH nebo \u0161patn\u011b p\u0159epo\u010d\u00edtan\u00e1 \u010distota.<\/p>\n<p><strong>Tekut\u00e9 m\u00fddlo je p\u0159\u00edli\u0161 \u0159\u00eddk\u00e9 \u2014 jak ho zahustit?<\/strong> P\u0159idejte zahu\u0161\u0165ovadlo (soln\u00fd roztok, HEC nebo xanthan gum). Nebo pou\u017eijte m\u00e9n\u011b vody p\u0159i \u0159ed\u011bn\u00ed pasty.<\/p>\n<p><strong>Jak\u00e9 jsou f\u00e1ze va\u0159en\u00ed pasty a jak pozn\u00e1m, kter\u00e1 je kter\u00e1?<\/strong> Applesauce (nerovnom\u011brn\u00e1, sypk\u00e1), Taffy (leskl\u00e1, tuhne), Vaseline (pr\u016fsvitn\u00e1, gelov\u00e1 \u2014 hotovo). Ka\u017ed\u00e1 f\u00e1ze trv\u00e1 30\u201360 minut, postupuj\u00ed postupn\u011b za sebou.<\/p>\n<p><strong>Kolik vody m\u00e1m p\u0159idat k past\u011b?<\/strong> Pom\u011br je 1:1 v\u016f\u010di hmotnosti pasty pro standard jemnou konzistenci. V\u00edce vody = \u0159id\u0161\u00ed m\u00fddlo, m\u00e9n\u011b vody = hust\u0161\u00ed. Testujte postupn\u011b.<\/p>\n<p><strong>Mus\u00edm p\u0159id\u00e1vat konzervant do tekut\u00e9ho m\u00fddla?<\/strong> Bez botanick\u00fdch p\u0159\u00edsad nen\u00ed konzervant nutn\u00fd \u2014 vysok\u00e9 pH chr\u00e1n\u00ed p\u0159irozen\u011b. S bylinkami (aloe, hydrolaty) p\u0159idejte Optiphen (0,75\u20131,5 %).<\/p>\n<p><strong>Viz tak\u00e9:<\/strong><\/p>\n<ul>\n<li><a href=\"\/cs\/suroviny\/mydlarsky-kalkulator\/\">Mydl\u00e1\u0159sk\u00fd kalkul\u00e1tor<\/a> \u2014 KOH mode a nastaven\u00ed \u010distoty<\/li>\n<li><a href=\"\/cs\/suroviny\/chemie-saponifikace\/\">Chemie saponifikace<\/a> \u2014 pro\u010d KOH d\u00e1v\u00e1 tekut\u00e9 a NaOH tuh\u00e9 m\u00fddlo<\/li>\n<li><a href=\"\/cs\/podnikani\/eu-regulace\/\">EU regulace<\/a> \u2014 tekut\u00e9 m\u00fddlo podl\u00e9h\u00e1 stejn\u00fdm pravidl\u016fm jako tuh\u00e9<\/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 KOH. 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>). Pr\u00e1ce s hydroxidem draseln\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: Tekut\u00e9 m\u00fddlo se vyr\u00e1b\u00ed z hydroxidu draseln\u00e9ho (KOH, nikoli NaOH) metodou hot process. KOH m\u00e1 1,403\u00d7 vy\u0161\u0161\u00ed SAP \u010d\u00edslo [&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-39","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/39","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=39"}],"version-history":[{"count":4,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/39\/revisions"}],"predecessor-version":[{"id":217,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/39\/revisions\/217"}],"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=39"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}