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biochymickal_arts_2013 [2013-09-13 13:36] – nikbiochymickal_arts_2013 [2013-09-18 14:16] – nik
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 ==== Biochymickal Arts 2013 ==== ==== Biochymickal Arts 2013 ====
 +
 +  * in pictures https://secure.flickr.com/photos/foam/sets/72157635582680823/
 +  * notes from each day of the workshop
 +    * [[biochymickal arts 20130913]]
 +    * [[biochymickal arts 20130914]]
 +    * [[biochymickal arts 20130915]]
  
 ==== biochemistry / biology / bacteriology ==== ==== biochemistry / biology / bacteriology ====
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     * https://en.wikipedia.org/wiki/Staining     * https://en.wikipedia.org/wiki/Staining
   * growth medium   * growth medium
-    * Potato dextrose agar (PDA) >> https://en.wikipedia.org/wiki/Potato_dextrose_agar or http://wiki.bugwood.org/Potato_dextrose_agar +    * Potato dextrose agar (PDA) [[PDA recipe|recipe]] 
-    * https://en.wikipedia.org/wiki/Growth_medium+    * Malt extract agar (MEA) [[MEA recipe|recipe]] 
 +    * others >> https://en.wikipedia.org/wiki/Growth_medium 
 +    * http://wiki.bugwood.org/Category:Fungal_Non-selective_Media
  
 ==== biohacking ==== ==== biohacking ====
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   * E. chromi - Living Colour from Bacteria >> http://www.daisyginsberg.com/projects/echromi.html   * E. chromi - Living Colour from Bacteria >> http://www.daisyginsberg.com/projects/echromi.html
   * The Synthetic Kingdom >> http://www.daisyginsberg.com/projects/synthetickingdom.html   * The Synthetic Kingdom >> http://www.daisyginsberg.com/projects/synthetickingdom.html
 +
 +{{http://www.daisyginsberg.com/images/synthetickingdom/SyntheticKingdom_TreeofLIfe.gif}}
  
 ==== fermentation ==== ==== fermentation ====
    
-  * SYN: ferment - zymosis +  * http://www.wildfermentation.com/fermentation-links 
-  * word fermentation is from the root of fervere "to boil, seethe". +  * 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/ 
-I (Maria) will make three samples: +  * more info on kishk. http://tarantinofoodvice.wordpress.com/category/fermentation/ 
-  * A - salt-based fermentation (2%) +  * La Paillasse: Paris Open Biotech Lab wiki with protocols http://www.lapaillasse.org/wiki/index.php?title=Accueil 
-  * 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==== ====links and references====
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   * "Setting Up a Microbiology Lab" http://www.indiebiotech.com/?page_id=53   * "Setting Up a Microbiology Lab" http://www.indiebiotech.com/?page_id=53
   * https://en.wikibooks.org/wiki/Biochemistry   * https://en.wikibooks.org/wiki/Biochemistry
-  * http://www.shpusa.com/shp_books/chymists-and-chymistry/+  * "Chymists and Chymistry. Studies in the History of Alchemy and Early Modern Chemistry" >> http://www.shpusa.com/shp_books/chymists-and-chymistry/ 
 + 
 +==== Food ==== 
 + 
 +see [[biochymickal arts menu]] 
 + 
 +==== ongoing questions & open loops ==== 
 +  * how effective is a microwave for sterilisation? pressure cooker as autoclave? 
 +  * good recipes for stains? 
 +  * GFP and/or Luciferase? 
 +  * can we determine vitamin content of fermentations? what increases/inhibits vitamins? 
 +  * which Lactobacillus are able to produce vitamin C (see: L-ascorbate biosynthesis I,  L-ascorbate biosynthesis II)?  
 +  * which microorganisms can be chosen to increase vitamin production or production of specific amino acids 
 +  * what sort of things can be done in a 'kitchen lab' and what needs more specialised analytic equipment?  
 +  * good reference for korean techniques? 
 +  * "How can we reboot the ascorbate synthesis pathway in humans?" 
 + 
  
-fermentation 
-  * 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 
  • biochymickal_arts_2013.txt
  • Last modified: 2021-12-06 12:10
  • by maja