Timeline for How to obtain bacteria samples at home?
Current License: CC BY-SA 3.0
16 events
| when toggle format | what | by | license | comment | |
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| Mar 17, 2016 at 13:25 | history | edited | Atl LED | CC BY-SA 3.0 |
edited body
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| May 28, 2015 at 14:15 | comment | added | March Ho | @AtlLED What I mean is that wouldn't it be safer to not place the bacteria in a heated environment, and just leave them in a cool, dry, shady area? | |
| May 28, 2015 at 13:37 | comment | added | Atl LED | @MarchHo, Holding a temp accurately close to room temp is much harder than an elevated or refrigerated condition. Our lab dropped some serious cash for an incubator that can really accurately maintain even 30oC. At people's home, I just don't think you're going to get that kind of accuracy. You'll note I said I put them on top of my dryer which tends to be 27-39oC (family is almost constantly doing laundry). | |
| May 28, 2015 at 13:34 | history | edited | Atl LED | CC BY-SA 3.0 |
missing a word
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| May 28, 2015 at 7:19 | comment | added | March Ho | Have you considered growing the bacteria at 25°C to reduce the likelihood of pathogenic bacteria growing? | |
| Jul 17, 2013 at 21:09 | vote | accept | Atl LED | ||
| Jul 16, 2013 at 0:40 | history | edited | Atl LED | CC BY-SA 3.0 |
Fixxxxxxxing typos
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| Jul 16, 2013 at 0:31 | comment | added | Atl LED | @JackAidley Good point. Decon & disposal added. +1 for the foresight. Also thanks to the editors, you really saved me some time. | |
| Jul 16, 2013 at 0:25 | history | edited | Atl LED | CC BY-SA 3.0 |
Added decon and disposal
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| Jul 15, 2013 at 15:43 | comment | added | Jack Aidley | I think this answer needs some information about safe disposal. I don't think you should be growing bacteria without knowing how to get rid of them safely. | |
| Jul 15, 2013 at 13:44 | history | edited | terdon | CC BY-SA 3.0 |
grammar nazi strikes again (great answer by the way)
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| Jul 15, 2013 at 11:40 | comment | added | Atl LED | @AlanBoyd Crazy enough, I mean 45mL of powder. If you look at most home cooking recipes they are given v/v, as is the recipe. For example, add 2 tbsp of sugar is a volume measurement. I think most people won't have good scales at home. Surely I won't be accosted for going metric here :). | |
| Jul 15, 2013 at 6:53 | comment | added | Alan Boyd | Just wondering @Atl LED, pectin is of course a solid, so what is the concentration of the pectin solution that your recipe is based on. I've seen a 10% solution - does that sound ok? Or do you mean 45 ml of powder? | |
| Jul 15, 2013 at 5:57 | history | edited | blep | CC BY-SA 3.0 |
added 108 characters in body
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| Jul 15, 2013 at 4:18 | comment | added | Atl LED | O wow, the formatting did not copy paste well. If no one does it earlier, I will probably be able to work on the formatting tomorrow night. I just don't have time right now. If someone does it for me, thanks in advance. | |
| Jul 15, 2013 at 4:16 | history | answered | Atl LED | CC BY-SA 3.0 |