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--- biochymickal_arts_2013 [2013-09-04 08:34] – nik
+++ biochymickal_arts_2013 [2013-09-13 11:11] – [links and references] maja
@@ Line 1: / Line 1: @@
 ==== Biochymickal Arts 2013 ====
-notes
+==== biochemistry / biology / bacteriology ====
-=== biochemistry / biology / bacteriology ===
   * identification of bacterial cultures
-    * general principles > http://www.jlindquist.net/generalmicro/102bactid.html
+    * general principles >> http://www.jlindquist.net/generalmicro/102bactid.html
-    * "Identifying Unknown Bacteria Using Biochemical and Molecular Methods" > http://www.nslc.wustl.edu/elgin/genomics/Bio3055/IdUnknBacteria06.pdf
+    * "Identifying Unknown Bacteria Using Biochemical and Molecular Methods" >> http://www.nslc.wustl.edu/elgin/genomics/Bio3055/IdUnknBacteria06.pdf
+  * staining samples
+    * https://en.wikipedia.org/wiki/Staining
+  * growth medium
+    * Potato dextrose agar (PDA) >> https://en.wikipedia.org/wiki/Potato_dextrose_agar or http://wiki.bugwood.org/Potato_dextrose_agar
+    * https://en.wikipedia.org/wiki/Growth_medium
-=== biohacking ===
+==== biohacking ====
   * "WE HAVE ALWAYS BEEN BIOHACKERS"
   * foodhacking >> download the PDF of FoodPhreaking #0 here >> http://www.foodphreaking.com/issue0pdf/Food_Phreaking.pdf (~15 mb)
+  * E. chromi - Living Colour from Bacteria >> http://www.daisyginsberg.com/projects/echromi.html
+  * The Synthetic Kingdom >> http://www.daisyginsberg.com/projects/synthetickingdom.html
-=== fermentation ===
+==== fermentation ====
   * SYN: ferment - zymosis
   * word fermentation is from the root of fervere "to boil, seethe".
-links and references
+I (Maria) will make three samples:
+  * A - salt-based fermentation (2%)
+  * B - whey-based fermentation
+  * C - salt-based + fish
+A/B/C will come in different versions:
+  - 6-days fermentation
+  - 4-days fermentation
+  - 2-days fermentation
+This is based on delivery on Wednesday 11 September afternoon. If you need them on Monday 9th, I can deliver in the morning, it just means that sample 3 will have to be opened after 2 days (so on Wednesday).
+There will be a total of 9 jars. For each, we said we would look at the vegetable tissue and liquid, so we are talking of about 18 or so slides.
+I will add to this:
+  * D - sample of 2 weeks old (so inedible) sample of the fish kimchi you tried.
+  * E - sample from 2010 (unopened, we may find some mold on the top if we are lucky...).
+  * F - sample of kimchi juice that is 9 months old.
+==== 20130913 ====
+  * making PDA to prepare plates
+  * preparing plates, microwave pasteurisation.
+  * reading list and library subsection
+====links and references====
+  * Books available in the FoAM Library >> https://www.zotero.org/groups/splinterfields/items/collectionKey/TPHI6AM7
   * http://www.indiebiotech.com/
   * https://en.wikipedia.org/wiki/Biopunk
@@ Line 25: / Line 59: @@
   * "Setting Up a Microbiology Lab" http://www.indiebiotech.com/?page_id=53
   * https://en.wikibooks.org/wiki/Biochemistry
-  * fermentation
+  * http://www.shpusa.com/shp_books/chymists-and-chymistry/
-    * http://www.wildfermentation.com/fermentation-links
-    * http://www.wildfermentation.com/forum/
+fermentation
-    * http://www.resilience.org/stories/2013-04-29/fomenting-ferment-with-sandor-katz
+  * http://www.wildfermentation.com/fermentation-links
+  * http://www.wildfermentation.com/forum/
+  * http://www.resilience.org/stories/2013-04-29/fomenting-ferment-with-sandor-katz
+  * more info on funazushi (scroll down to posts on "funazushi" and "tench") http://tarantinofoodvice.wordpress.com/category/japan/
+  * more info on kishk. http://tarantinofoodvice.wordpress.com/category/fermentation/
 a part of the [[splinterfields]] series