...Micropipettes bring back memories of undergrad work for bio and chem...
Wow, in my undergrad we didn't HAVE micropipettors to use in student labs (those were for grown-ups) - just the old-fashioned glass ones with bulbs, that we afterwards had to rinse in acetone to clean and dry. Nowadays I doubt they'd do that as the VOC content is considered.
I have such vivid visuals of Niagara built into my brain, now. It's one of those sights that you have to see in real life, to get the sense of the sheer amount and power of water, ENDLESSLY plunging over that edge. I'm kind of glad we went when it was icy, as that was coo-el to see that way, although we missed a few things due to being pre-season. (Hiking the parks, night light scene, IMAX movie).
Down by the Horseshoe falls edge, the buildings near there had their windows trembling from the force of the falls, rumbling the rock base always. My mad scientist mind always goes a little mad-der trying to figure out how the heck they engineer and build things, such as that wall right next to the horseshoe falls. Before it was there, and they were constructing all that wall and walkway, what if some worker slipped and fell in...??!! I simply cannot imagine anyone wanting to ride over those falls in a barrel or boat or anything -- you'd have to be suicidal
. Fluid dynamics in real life, in large scale...
It happens that, as a mad scientist, I see most everything as related, so I was originally going to mention this as totally OT, but actually, it's applied microbiology, so here goes:
DK's latest project is making Greek Yogurt. Break down skim milk proteins at near boiling temps, cool to innoculation temperature, innoculate with culture, incubate in handy convection oven at bread raising setting (100F) 6+ hours. It's so surreal to watch that stuff congeal over the hours, and the yogurt separate from the whey. After incubation, you filter out the liquid whey overnight, and the next day you have unbelievably thick, rich greek yogurt that is AH-MAZING. It's thicker than sour cream and just as rich, minus any fat. If I didn't make it myself, I'd have thought they were lying about it being fat-free and that good. Try doing this spoon trick with normal yogurt - NOT. This stuff is seriously thick. It kinda blows my mind how you can covert a liquid to a solid via organisms. The properties of proteins are so interesting, how they can covert from liquid, soluble, translucent things, into solid, opaque things, sort of like when you fry an egg. All by folding or unfolding a chain of amino acids. Biology is coo-el.
On things shrimp-y:
I'm about to do one of the final larger phases of my automation expansion. I'll be converting over to a manifold system of distribution in the next month or so. So today, I'm shropping...
Last week's madness included making a batch of these dial-a-tank thingys, that will be mounted under each tank so DK can lazily eyeball the conditions feeding into that tank, and the water exchange ratio being used. That little project took me shropping to the ticket collectors world (for the rigid PVC slider envelope that these slide into and that are magnetically attached to my steel shelves - can you say "groupie??
"), to online sewing store (for the clear plastic snaps), and using my already-had laminator.
Finally, before someone screams I'm so OT all the time - a picture yesterday of the blue bees, just because that's what I took yesterday. (Well, actually, I grabbed the camera and shot them because I was so intrigued that the whole tank of them went from latte brown to pepper black after I tweaked their water a few days ago.)
(But here's the thing: in mad science, what one does and learns in one realm eventually becomes the basis for doing something in the shrimp-y realm. It's only a matter of time before the yogurt making or other OT stuff becomes relevant to something I end up doing for the shrimp. Just you watch...)