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biochymickal_arts_2013 [2013-09-04 08:40] – nik | biochymickal_arts_2013 [2013-09-12 16:16] – nik | ||
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==== Biochymickal Arts 2013 ==== | ==== Biochymickal Arts 2013 ==== | ||
- | notes | + | ==== biochemistry / biology / bacteriology |
- | === biochemistry / biology / bacteriology === | + | |
* identification of bacterial cultures | * identification of bacterial cultures | ||
* general principles >> http:// | * general principles >> http:// | ||
* " | * " | ||
+ | * staining samples | ||
+ | * https:// | ||
+ | * growth medium | ||
+ | * Potato dextrose agar (PDA) >> https:// | ||
+ | * https:// | ||
- | === biohacking === | + | ==== biohacking |
* "WE HAVE ALWAYS BEEN BIOHACKERS" | * "WE HAVE ALWAYS BEEN BIOHACKERS" | ||
* foodhacking >> download the PDF of FoodPhreaking #0 here >> http:// | * foodhacking >> download the PDF of FoodPhreaking #0 here >> http:// | ||
- | + | * E. chromi - Living Colour from Bacteria >> http:// | |
- | === fermentation === | + | * The Synthetic Kingdom >> http:// |
+ | ==== fermentation | ||
* SYN: ferment - zymosis | * SYN: ferment - zymosis | ||
* word fermentation is from the root of fervere "to boil, seethe" | * 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. | ||
+ | |||
+ | |||
+ | ====links and references==== | ||
* http:// | * http:// | ||
* https:// | * https:// | ||
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* " | * " | ||
* https:// | * https:// | ||
- | * fermentation | + | |
- | * http:// | + | fermentation |
- | * http:// | + | * http:// |
- | * http:// | + | * http:// |
+ | * http:// | ||
+ | * more info on funazushi (scroll down to posts on " | ||
+ | * more info on kishk. http:// | ||
a part of the [[splinterfields]] series | a part of the [[splinterfields]] series |