{"id":53,"date":"2026-03-16T18:52:50","date_gmt":"2026-03-16T17:52:50","guid":{"rendered":"http:\/\/www.7virides.com\/cs\/problemy\/mekke-mydlo\/"},"modified":"2026-03-25T11:19:47","modified_gmt":"2026-03-25T10:19:47","slug":"mekke-mydlo","status":"publish","type":"page","link":"https:\/\/www.7virides.com\/cs\/mydlo\/problemy\/mekke-mydlo\/","title":{"rendered":"M\u011bkk\u00e9 nebo lepkav\u00e9 m\u00fddlo: p\u0159\u00ed\u010diny a jak probl\u00e9m vy\u0159e\u0161it"},"content":{"rendered":"<blockquote>\n<p><strong>TL;DR:<\/strong> M\u011bkk\u00e9 m\u00fddlo = p\u0159\u00edli\u0161 nenasycen\u00fdch olej\u016f, p\u0159\u00edli\u0161 vody, n\u00edzk\u00fd NaOH, nebo letn\u00ed teploty. \u0158e\u0161en\u00ed: zv\u00fd\u0161it kokosov\u00fd olej, sn\u00ed\u017eit vodu, p\u0159idat sodn\u00fd lakt\u00e1t. Norm\u00e1ln\u00ed CP m\u00fddlo lze kr\u00e1jet po 48 h, kastilsk\u00e9 m\u00fddlo pot\u0159ebuje 3\u20135 dn\u016f.<\/p>\n<\/blockquote>\n<p>\u010cerstv\u011b vyjmut\u00e9 m\u00fddlo je v\u017edy m\u011bk\u010d\u00ed ne\u017e hotov\u00fd kus po zr\u00e1n\u00ed \u2014 to je norm\u00e1ln\u00ed. Probl\u00e9m nast\u00e1v\u00e1, kdy\u017e m\u00fddlo je v\u00fdrazn\u011b m\u011bkk\u00e9 nebo lepkav\u00e9 i po 24\u201348 hodin\u00e1ch ve form\u011b, obt\u00ed\u017en\u011b se kr\u00e1j\u00ed, nebo po 4 t\u00fddnech zr\u00e1n\u00ed st\u00e1le nezd\u00e1 jako hotov\u00fd tuh\u00fd kus.<\/p>\n<p>P\u0159\u00ed\u010din je n\u011bkolik a li\u0161\u00ed se v \u0159e\u0161en\u00ed.<\/p>\n<h2 id=\"normalni-vs-problematicka-mekkost\">Norm\u00e1ln\u00ed vs. problematick\u00e1 m\u011bkkost<\/h2>\n<p><strong>Norm\u00e1ln\u00ed:<\/strong> \u010cerstv\u00e9 CP m\u00fddlo (0\u201348 h) je m\u011bk\u010d\u00ed ne\u017e plastel\u00edna. P\u0159i vyjmut\u00ed z formy se m\u016f\u017ee m\u00edrn\u011b deformovat. Po 24\u201348 h lze kr\u00e1jet.<\/p>\n<p><strong>Hrani\u010dn\u00ed:<\/strong> M\u00fddlo lze kr\u00e1jet po 48 h, ale je st\u00e1le lepkav\u00e9 nebo pru\u017en\u00e9 jako gumi\u010dka. Po 4 t\u00fddnech zr\u00e1n\u00ed se zpevn\u00ed.<\/p>\n<p><strong>Problematick\u00e9:<\/strong> M\u00fddlo nelze kr\u00e1jet ani po 48\u201372 h (deformuje se). Po 2 t\u00fddnech je st\u00e1le m\u011bkk\u00e9 nebo lepkav\u00e9. Po 4 t\u00fddnech se nezpevn\u00ed na norm\u00e1ln\u00ed tuh\u00e9 m\u00fddlo.<\/p>\n<h2 id=\"pricina-1-prilis-mnoho-nenasycenych-oleju\">P\u0159\u00ed\u010dina 1: P\u0159\u00edli\u0161 mnoho nenasycen\u00fdch olej\u016f<\/h2>\n<p>Mastn\u00e9 kyseliny se d\u011bl\u00ed na nasycen\u00e9 (pevn\u00e9 p\u0159i pokojov\u00e9 teplot\u011b \u2014 palmitov\u00e1, stearov\u00e1, laurov\u00e1) a nenasycen\u00e9 (tekut\u00e9 \u2014 olejov\u00e1, linolov\u00e1, linolenov\u00e1).<\/p>\n<p>M\u00fddla z olej\u016f s vysok\u00fdm pod\u00edlem nasycen\u00fdch mastn\u00fdch kyselin tuhnou rychle a jsou tvrd\u00e1. M\u00fddla s p\u0159evahou nenasycen\u00fdch jsou m\u011bk\u010d\u00ed.<\/p>\n<p><strong>Problematick\u00e9 oleje pro tvrdost:<\/strong> Olivov\u00fd, slune\u010dnicov\u00fd, \u0159epkov\u00fd, ln\u011bn\u00fd, konopn\u00fd, mandlov\u00fd \u2014 vysok\u00fd obsah olejov\u00e9 nebo linolov\u00e9 kyseliny \u2192 m\u011bkk\u00e9 m\u00fddlo.<\/p>\n<p><strong>Oleje p\u0159isp\u00edvaj\u00edc\u00ed k tvrdosti:<\/strong> Kokosov\u00fd, palmj\u00e1drov\u00fd (laurov\u00e1 kyselina), palmov\u00fd (palmitov\u00e1), l\u016fj\/s\u00e1dlo (stearov\u00e1 + palmitov\u00e1), vosk.<\/p>\n<p><strong>\u0158e\u0161en\u00ed:<\/strong> Zkontrolujte SoapCalc \u201ehardness&#8220; sk\u00f3re pro v\u00e1\u0161 recept. Doporu\u010den\u00e9 sk\u00f3re: 29\u201354. Pokud je pod 29, zvy\u0161te pod\u00edl kokosov\u00e9ho oleje nebo p\u0159idejte kousek stearinu (stearic acid).<\/p>\n<p><strong>Kastilsk\u00e9 m\u00fddlo<\/strong> (100% olivov\u00fd olej) je extr\u00e9m \u2014 tuhne velmi pomalu. Standardn\u00ed kastilsk\u00e9 m\u00fddlo nelze kr\u00e1jet do 72\u201396 h a pln\u011b tuhne a\u017e po 6\u201312 m\u011bs\u00edc\u00edch zr\u00e1n\u00ed. To je jeho p\u0159irozenost, nikoli vada.<\/p>\n<h2 id=\"pricina-2-nadmerne-mnozstvi-vody\">P\u0159\u00ed\u010dina 2: Nadm\u011brn\u00e9 mno\u017estv\u00ed vody<\/h2>\n<p>V\u00edce vody = del\u0161\u00ed evaporace = pomalej\u0161\u00ed tuhnut\u00ed = del\u0161\u00ed pobyt ve form\u011b.<\/p>\n<p><strong>Standardn\u00ed mno\u017estv\u00ed vody:<\/strong> 33\u201338 % z celkov\u00e9 v\u00e1hy olej\u016f.<\/p>\n<p>Pokud pou\u017eijete 40 % nebo v\u00edce, m\u00fddlo bude d\u00e9le m\u011bkk\u00e9.<\/p>\n<p><strong>\u0158e\u0161en\u00ed:<\/strong><\/p>\n<ul>\n<li>Sni\u017ete mno\u017estv\u00ed vody na 33 % (water discount).<\/li>\n<li>P\u0159idejte sodn\u00fd lakt\u00e1t (1 tsp na 500 g olej\u016f) do louhovac\u00edho roztoku \u2014 urychl\u00ed tuhnut\u00ed.<\/li>\n<li>Nebo: p\u0159idejte ml\u00e9ko v pr\u00e1\u0161ku nebo sodn\u00fd chlorid (s\u016fl) \u2014 tyto p\u0159\u00edsady rovn\u011b\u017e urychluj\u00ed tuhnut\u00ed.<\/li>\n<\/ul>\n<p><strong>Pozor:<\/strong> Water discount urychluje trace \u2014 u swirl\u016f nebo slo\u017eit\u00fdch design\u016f to zkr\u00e1t\u00ed pracovn\u00ed okno.<\/p>\n<h2 id=\"pricina-3-nedostatecne-mnozstvi-louhu-chybny-vypocet\">P\u0159\u00ed\u010dina 3: Nedostate\u010dn\u00e9 mno\u017estv\u00ed louhu (chybn\u00fd v\u00fdpo\u010det)<\/h2>\n<p>Pokud v receptu bylo pou\u017eito p\u0159\u00edli\u0161 m\u00e1lo NaOH (p\u0159\u00edli\u0161n\u00e9 superfat, chyba ve v\u00fdpo\u010dtu nebo chybn\u00e9 SAP \u010d\u00edslo), \u010d\u00e1st olej\u016f z\u016fstane nesaponifikovan\u00e1. Nesaponifikovan\u00fd olej nen\u00ed pevn\u00fd \u2014 m\u00fddlo bude m\u011bkk\u00e9 nebo mastn\u00e9.<\/p>\n<p><strong>Jak poznat:<\/strong> M\u00fddlo m\u00e1 mastn\u00fd pocit na povrchu nebo zanech\u00e1v\u00e1 mastn\u00fd otisk. M\u016f\u017ee m\u00edt pr\u016fhledn\u00e9 mastn\u00e9 skvrny.<\/p>\n<p><strong>\u0158e\u0161en\u00ed:<\/strong><\/p>\n<ul>\n<li>Zkontrolujte v\u00fdpo\u010det v kalkul\u00e1toru \u2014 je superfat nastaven\u00fd na 5\u20138 %? Vy\u0161\u0161\u00ed (10\u201315 %) = m\u011bk\u010d\u00ed m\u00fddlo.<\/li>\n<li>Ov\u011b\u0159te, zda jste pou\u017eili spr\u00e1vnou formu louhu (NaOH vs. KOH) a spr\u00e1vn\u00e9 SAP \u010d\u00edslo pro ka\u017ed\u00fd olej.<\/li>\n<li>Pokud jste pou\u017eili p\u0159\u00edli\u0161 mnoho olej\u016f (v\u00e1\u017een\u00ed chybn\u00e9) \u2014 m\u00fddlo je p\u0159etu\u010dn\u011bn\u00e9.<\/li>\n<\/ul>\n<h2 id=\"pricina-4-prilisne-superfat-v-receptu\">P\u0159\u00ed\u010dina 4: P\u0159\u00edli\u0161n\u00e9 superfat v receptu<\/h2>\n<p>Superfat (SF) 5\u20138 % je standard \u2014 zdrav\u00e9 p\u0159etu\u010dn\u011bn\u00ed pro kondicionuj\u00edc\u00ed efekt. Ale SF 15\u201320 % znamen\u00e1, \u017ee 15\u201320 % olej\u016f z\u016fstane nesaponifikovan\u00fdch, co\u017e v\u00fdrazn\u011b zm\u011bk\u010d\u00ed m\u00fddlo.<\/p>\n<p><strong>Kdy se vyplat\u00ed vy\u0161\u0161\u00ed SF:<\/strong> M\u00fddlo pouze pro osobn\u00ed pot\u0159ebu, ne pro prodej. Kastilsk\u00e9 m\u00fddlo nebo vlasov\u00e1 m\u00fddla s SF 10 %.<\/p>\n<p><strong>Kdy to je probl\u00e9m:<\/strong> SF nad 12 % v kombinaci s vysok\u00fdm pod\u00edlem nenasycen\u00fdch olej\u016f = velmi m\u011bkk\u00e9 m\u00fddlo s kr\u00e1tkou trvanlivost\u00ed (oleje se rychleji oxiduj\u00ed = DOS).<\/p>\n<h2 id=\"pricina-5-prehrati-prehraty-gel\">P\u0159\u00ed\u010dina 5: P\u0159eh\u0159\u00e1t\u00ed (p\u0159eh\u0159\u00e1t\u00fd gel)<\/h2>\n<p>Paradoxn\u011b, p\u0159eh\u0159\u00e1t\u00ed m\u016f\u017ee zp\u016fsobit i anom\u00e1ln\u00ed m\u011bkkost. Pokud m\u00fddlo v gel f\u00e1zi dos\u00e1hne p\u0159\u00edli\u0161 vysok\u00e9 teploty (&gt;75\u201380 \u00b0C), m\u016f\u017ee doj\u00edt k \u201ep\u0159etaven\u00ed&#8220; m\u00fddlov\u00e9 struktury \u2014 odd\u011blen\u00ed vody nebo deformaci krystalick\u00e9 m\u0159\u00ed\u017ee stear\u00e1t\u016f.<\/p>\n<p><strong>Symptomy p\u0159eh\u0159\u00e1t\u00ed:<\/strong> M\u00fddlo po vyjmut\u00ed z formy m\u00e1 na povrchu kapaln\u00e9 nebo zakysan\u00e9 tekutiny (lye pocket \u2014 louhov\u00e1 kapsa), nebo m\u00e1 sklovit\u00fd, pr\u016fhledn\u00fd vzhled jen v \u010d\u00e1sti formy.<\/p>\n<p><strong>\u0158e\u0161en\u00ed:<\/strong> Dejte p\u0159eh\u0159\u00e1t\u00fd kus m\u00fddla zp\u011bt na 24 h \u2014 pokud je lye pocket drobn\u00fd, saponifikace dokon\u010d\u00ed. Pokud je velk\u00fd \u2014 HP z\u00e1chrana.<\/p>\n<h2 id=\"pricina-6-letni-vyroba-nebo-horka-mistnost\">P\u0159\u00ed\u010dina 6: Letn\u00ed v\u00fdroba nebo hork\u00e1 m\u00edstnost<\/h2>\n<p>V l\u00e9t\u011b nebo v tepl\u00e9 m\u00edstnosti nad 25 \u00b0C m\u00fddlo tuhne pomaleji. Teplota zpomaluje krystalizaci stear\u00e1t\u016f.<\/p>\n<p><strong>\u0158e\u0161en\u00ed:<\/strong> V\u00fdrobu v l\u00e9t\u011b pl\u00e1nujte r\u00e1no nebo ve\u010der, kdy\u017e je m\u00edstnost chladn\u011bj\u0161\u00ed. Dejte formy do chladn\u00e9 m\u00edstnosti nebo do ledni\u010dky na 30\u201360 minut po napln\u011bn\u00ed (CPOP \u2014 cold process oven process naopak: studen\u00e1 forma m\u00edsto tepl\u00e9).<\/p>\n<h2 id=\"prakticky-postup-pri-mekkem-mydle\">Praktick\u00fd postup p\u0159i m\u011bkk\u00e9m m\u00fddle<\/h2>\n<ol>\n<li><strong>\u010cerstv\u00e9 (0\u201348 h):<\/strong> Nechte ve form\u011b. Nepodl\u00e9hejte panice. Kastilsk\u00e9 m\u00fddlo nechejte 3\u20135 dn\u016f.<\/li>\n<li><strong>Po 48 h st\u00e1le lepkav\u00e9:<\/strong> Zkontrolujte recept a v\u00fdpo\u010dty v kalkul\u00e1toru.<\/li>\n<li><strong>Po 1 t\u00fddnu st\u00e1le m\u011bkk\u00e9:<\/strong> Zva\u017ete HP z\u00e1chrann\u00fd proces nebo p\u0159ijm\u011bte, \u017ee m\u00fddlo pot\u0159ebuje del\u0161\u00ed zr\u00e1n\u00ed.<\/li>\n<li><strong>Po 4 t\u00fddnech st\u00e1le ne zcela tuh\u00e9:<\/strong> Zkontrolujte, zda nen\u00ed p\u0159\u00edli\u0161 p\u0159etu\u010dn\u011bn\u00e9 nebo zda nebyl v\u00fdpo\u010det NaOH chybn\u00fd.<\/li>\n<\/ol>\n<h2 id=\"zrychlovaci-tuhnuti-shrnuti\">Zrychlova\u010di tuhnut\u00ed (shrnut\u00ed)<\/h2>\n<table>\n<thead>\n<tr>\n<th>Metoda<\/th>\n<th>Efekt<\/th>\n<th>Kdy pou\u017e\u00edt<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Sodn\u00fd lakt\u00e1t (1 tsp\/500g olej\u016f)<\/td>\n<td>Urychl\u00ed vyjmut\u00ed o 12\u201324 h<\/td>\n<td>Standardn\u00ed p\u0159\u00edsada pro rychl\u00e9 vyjmut\u00ed<\/td>\n<\/tr>\n<tr>\n<td>Water discount (33 % m\u00edsto 38 %)<\/td>\n<td>Rychlej\u0161\u00ed tuhnut\u00ed<\/td>\n<td>V\u017edy, kdy\u017e design dovol\u00ed<\/td>\n<\/tr>\n<tr>\n<td>Zv\u00fd\u0161it kokosov\u00fd olej<\/td>\n<td>Tvrd\u0161\u00ed m\u00fddlo<\/td>\n<td>Pokud SoapCalc hardness &lt; 29<\/td>\n<\/tr>\n<tr>\n<td>P\u0159idat stearic acid (5 %)<\/td>\n<td>V\u00fdrazn\u011b zpevn\u00ed<\/td>\n<td>Pro velmi m\u011bkk\u00e9 receptury<\/td>\n<\/tr>\n<tr>\n<td>Chladn\u00e1 m\u00edstnost po napln\u011bn\u00ed<\/td>\n<td>Rychl\u00e9 tuhnut\u00ed bez gel f\u00e1ze<\/td>\n<td>Letn\u00ed v\u00fdroba, b\u00edl\u00e1 nebo pastelov\u00e1 m\u00fddla<\/td>\n<\/tr>\n<tr>\n<td>NaCl (s\u016fl, 1 tsp\/500g olej\u016f) do louhu<\/td>\n<td>Zpevn\u00ed<\/td>\n<td>Jen v kombinaci s jin\u00fdmi opat\u0159en\u00edmi<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2 id=\"caste-otazky\">\u010cast\u00e9 ot\u00e1zky<\/h2>\n<p><strong>Jak dlouho trv\u00e1, ne\u017e se m\u011bkk\u00e9 m\u00fddlo pos\u00edle?<\/strong> Norm\u00e1ln\u00ed receptura: 24\u201348 h. Kastilsk\u00e9 nebo velmi m\u011bkk\u00e9: 3\u20135 dn\u016f nebo d\u00e9le.<\/p>\n<p><strong>Mohu zkr\u00e1tit dobu tuhnut\u00ed pomoc\u00ed mraz\u00e1ku?<\/strong> Ano, lednice nebo mraz\u00e1k zpomal\u00ed gel f\u00e1zi a urychl\u00ed fyzick\u00e9 tuhnut\u00ed, ale chemick\u00e1 saponifikace se zpomal\u00ed. Vhodn\u00e9 na 30\u201360 minut po napln\u011bn\u00ed.<\/p>\n<p><strong>Co je superfat a jak ho sn\u00ed\u017eit?<\/strong> Superfat je z\u00e1m\u011brn\u00e9 p\u0159etu\u010dn\u011bn\u00ed \u2014 % olej\u016f, kter\u00e9 se nesaponifikuj\u00ed. Standard: 5\u20138 %. Sn\u00ed\u017ete v kalkul\u00e1toru na 5 % pro tvrd\u0161\u00ed m\u00fddlo.<\/p>\n<p><strong>Je SoapCalc hardness sk\u00f3re d\u016fle\u017eit\u00e9?<\/strong> Ano, je to dobr\u00fd indik\u00e1tor. Sk\u00f3re 29\u201354 je v po\u0159\u00e1dku, pod 29 = m\u011bkk\u00e9 m\u00fddlo.<\/p>\n<p><strong>Mohu p\u0159idat stearic acid do kter\u00e9hokoliv receptu?<\/strong> Ano, 5 % stearic acid v\u00fdrazn\u011b zpevn\u00ed. Zvy\u0161uje to tvrdost, ale sni\u017euje kondicionov\u00e1n\u00ed.<\/p>\n<p><strong>Co je water discount a ovlivn\u00ed design?<\/strong> Water discount = m\u00e9n\u011b vody (30\u201333 % m\u00edsto 38 %). Urychluje trace \u2014 u swirl\u016f to m\u016f\u017ee zkomplikovat design.<\/p>\n<p><strong>Viz tak\u00e9:<\/strong><\/p>\n<ul>\n<li><a href=\"\/cs\/mydlo\/problemy\/troubleshooting-encyklopedie\/\">Troubleshooting encyklopedie<\/a><\/li>\n<li><a href=\"\/cs\/suroviny\/mydlarsky-kalkulator\/\">Mydl\u00e1\u0159sk\u00fd kalkul\u00e1tor<\/a> \u2014 jak nastavit hardness sk\u00f3re<\/li>\n<li><a href=\"\/cs\/suroviny\/encyklopedie-oleju\/\">Encyklopedie olej\u016f<\/a> \u2014 mastn\u00e9 kyseliny a jejich vliv na tvrdost<\/li>\n<li><a href=\"\/cs\/recepty\/kastilske-mydlo\/\">Kastilsk\u00e9 m\u00fddlo<\/a> \u2014 pro\u010d tuhne tak pomalu<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>TL;DR: M\u011bkk\u00e9 m\u00fddlo = p\u0159\u00edli\u0161 nenasycen\u00fdch olej\u016f, p\u0159\u00edli\u0161 vody, n\u00edzk\u00fd NaOH, nebo letn\u00ed teploty. \u0158e\u0161en\u00ed: zv\u00fd\u0161it kokosov\u00fd olej, sn\u00ed\u017eit vodu, [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":0,"parent":18,"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-53","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/53","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=53"}],"version-history":[{"count":2,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/53\/revisions"}],"predecessor-version":[{"id":194,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/53\/revisions\/194"}],"up":[{"embeddable":true,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/18"}],"wp:attachment":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/media?parent=53"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}