anyone ever tried grown bacteria after sanitising?
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No be careful they don't spread. You may need to wait for warmer conditions
Actually, on the subject of bleach. Apparently a dilute solution of bleach which has been acidified by the addition of white vinegar is about 80x more effective than standard bleach solution.
The US measurements are something like one cup of cheapo thin bleach to 5 US gallons of water and one cup of white vinegar (never add the vinegar directly to the bleach, unless you want to be gassed).
This was extolled by the Star-San founder as a cheap and effective no rinse sanitiser. I'd love to know how effective it was compared to other products.
I've been using this since last summer, no problems so far.
35ml each of vinegar and bleach to 20L of water was the recipe I came across. I've been using a shot measure of each, so probably a but more than 35ml but close enough.
Apparently it greatly increases the disinfecting power of the bleach as it's also an acidic environment ÃÂ la starsan.
Also as it's cheap as chips I use the leftovers to fill my waterbath for the FV's to ke p if from going all nasty after a few weeks...
I don't use Star San so that one is out im afraid.
To be honest boiling water is almost as good as bleach if you can maintain temperature.
In a nutshell, bleach and hot water attack proteins in bacteria where they then start to lose structure and die. If you boil an egg, the white clumps together which is basically what happens to the proteins in bacteria when exposed to hypochlorite or heat. Once proteins lose structure they cannot function.
There isn't really any evidence to suggest that adding anything to bleach makes it more effective in denaturing proteins.
I'll also try different bleach concentrations too.
To be honest boiling water is almost as good as bleach if you can maintain temperature.
In a nutshell, bleach and hot water attack proteins in bacteria where they then start to lose structure and die. If you boil an egg, the white clumps together which is basically what happens to the proteins in bacteria when exposed to hypochlorite or heat. Once proteins lose structure they cannot function.
There isn't really any evidence to suggest that adding anything to bleach makes it more effective in denaturing proteins.
I'll also try different bleach concentrations too.
Hi!
Are you going to run a control - thoroughly cleaned but unsanitised?
Steved53
Junior Member
Bleach works much more effectively in an acid environment. Swimming pool water chemistry 101!
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+1 add starsan to the list. Have you got proper sterilised petri dishes with agar and an incubator?? Sounds exciting (sad ex biochemist who grew a lot of bacteria in the 1980's)
