After the craftsmen consulted Buischer's new technology, their pickled cucumbers began to become crispy. For centuries, people have used salt water to pickle cucumbers and produce pickles. Nowadays, the food industry has emerged a lot of pickling process technology. Since pickle-bearing brine mixtures often harm the environment, most pickles producers reuse salt water and use it to store large quantities of pickles. Unfortunately, salt water is contaminated with an enzyme that destroys the fresh surface of pickles. This harmful enzyme makes pickles wilting. In order to solve this problem, Buischer began to look for inexpensive substances that are used to remove harmful enzymes. He tested a variety of different substances that could absorb harmful enzymes, and finally he discovered a clay that had been used specifically for the bleaching of soybean oil. It could have an absorption effect. At the 220th American Chemical Conference held in Washington, Buischel and his graduate student, Garcy Hamilton, announced the results of this research. This unique clay was excavated from the bed of a river in the past. This section is located at the junction of Florida and Georgia. The study found that this clay is superior to any other clay. Some clays cannot absorb this enzyme at all, while other clays swell in salt water, resulting in a large volume of the pickle. Different sources of clay have very different performance. The research results have been successfully applied in the pickle industry. After picking the pickles out of the pickle, the clay is mixed into the pickle, allowing it to pass through the reverse charge to decompose and absorb harmful enzymes. In this way, harmful enzymes in the brine are removed. The scientists also discovered that the harmful enzymes that are saturated in the clay can be removed by washing with water or by alkaline treatment. In this way, the clay can also be reused. For pickle producers, consumers and environmental protection, this simple, easy-to-use, inexpensive treatment process is very meaningful. Because this process improves the texture of pickles, saves resources and reduces the cost of wastewater treatment.