StemNode Lit Reviews - User contributions [en]

PLA Injection Molding

2019-08-27T00:23:46Z

Raymond RedCorn: /* Known Faults */

----------

{{Template:CiteAuthors}}

=Significance=


<youtube>https://www.youtube.com/watch?v=l28GpHWWH8Q</youtube>

==Requirements==


{| class="wikitable sortable"
|-
! rowspan ="2"|Condition
! colspan = "3"|Optimum
! rowspan ="2"|Operating Range
! rowspan ="2"|Units
! rowspan ="2"|Notes
|-
!Injection !! Cooling !! Discharge
|-
| (Temperature)
| style="text-align:right;"| 120
| style="text-align:right;"| 60
| style="text-align:right;"| 60
| style="text-align:right;"| 50 - 190
| °C
| N/A
|-
| Pressure
| style="text-align:right;"| 1500
| style="text-align:right;"| Ambient
| style="text-align:right;"| 240
| style="text-align:right;"| 0 - 2000
| psi
| N/A
|}

=Management Practices=

==Known Faults==




Improper cooling can lead to polymer sticking to the mold. As the mold cools, the polymer should shrink and this shrinkage helps it to dislodge from the mold surface.

Scratches in the mold surface can also lead to polymers sticking.

=System Variants=


==Instances of the System==


{| class="wikitable sortable"
|-
! Location
! Amount in Habitat
! Units
! Evolutionary Inception

|-
| (Insert an ecosystem, organ ect.)
| (Insert a number)
| (e.g Organisms, Mass in that ecosystem)
| (e.g. Pleistocene era)
|}

=Cultural Significance=


=Anatomical Models=


=Policies=

PLA Injection Molding

2019-08-26T12:11:41Z

Raymond RedCorn: /* Ratios of Inputs to Outputs */

----------

{{Template:CiteAuthors}}

=Significance=


<youtube>https://www.youtube.com/watch?v=l28GpHWWH8Q</youtube>

==Requirements==


{| class="wikitable sortable"
|-
! rowspan ="2"|Condition
! colspan = "3"|Optimum
! rowspan ="2"|Operating Range
! rowspan ="2"|Units
! rowspan ="2"|Notes
|-
!Injection !! Cooling !! Discharge
|-
| (Temperature)
| style="text-align:right;"| 120
| style="text-align:right;"| 60
| style="text-align:right;"| 60
| style="text-align:right;"| 50 - 190
| °C
| N/A
|-
| Pressure
| style="text-align:right;"| 1500
| style="text-align:right;"| Ambient
| style="text-align:right;"| 240
| style="text-align:right;"| 0 - 2000
| psi
| N/A
|}

=Management Practices=

==Known Faults==




=System Variants=


==Instances of the System==


{| class="wikitable sortable"
|-
! Location
! Amount in Habitat
! Units
! Evolutionary Inception

|-
| (Insert an ecosystem, organ ect.)
| (Insert a number)
| (e.g Organisms, Mass in that ecosystem)
| (e.g. Pleistocene era)
|}

=Cultural Significance=


=Anatomical Models=


=Policies=

PLA Injection Molding

2019-08-26T12:11:15Z

Raymond RedCorn:

----------

{{Template:CiteAuthors}}

=Significance=


<youtube>https://www.youtube.com/watch?v=l28GpHWWH8Q</youtube>

==Requirements==


{| class="wikitable sortable"
|-
! rowspan ="2"|Condition
! colspan = "3"|Optimum
! rowspan ="2"|Operating Range
! rowspan ="2"|Units
! rowspan ="2"|Notes
|-
!Injection !! Cooling !! Discharge
|-
| (Temperature)
| style="text-align:right;"| 120
| style="text-align:right;"| 60
| style="text-align:right;"| 60
| style="text-align:right;"| 50 - 190
| °C
| N/A
|-
| Pressure
| style="text-align:right;"| 1500
| style="text-align:right;"| Ambient
| style="text-align:right;"| 240
| style="text-align:right;"| 0 - 2000
| psi
| N/A
|}

==Ratios of Inputs to Outputs==


=Management Practices=

==Known Faults==




=System Variants=


==Instances of the System==


{| class="wikitable sortable"
|-
! Location
! Amount in Habitat
! Units
! Evolutionary Inception

|-
| (Insert an ecosystem, organ ect.)
| (Insert a number)
| (e.g Organisms, Mass in that ecosystem)
| (e.g. Pleistocene era)
|}

=Cultural Significance=


=Anatomical Models=


=Policies=

PLA Injection Molding

2019-08-26T12:02:28Z

Raymond RedCorn: Created page with " ----------  {{Template:CiteAuthors}} =Significance= <!--Relay any broade..."

----------

{{Template:CiteAuthors}}

=Significance=


<youtube>https://www.youtube.com/watch?v=l28GpHWWH8Q</youtube>

==Requirements==


{| class="wikitable sortable"
|-
! rowspan ="2"|Condition
! colspan = "3"|Optimum
! rowspan ="2"|Operating Range
! rowspan ="2"|Units
! rowspan ="2"|Notes
|-
!(e.g. Mode 1) !! (e.g Mode 2) !! (e.g. Mode 3)
|-
| (e.g. Temperature)
| style="text-align:right;"| (Mode 1 Optimum)
| style="text-align:right;"| (Mode 2 Optimum)
| style="text-align:right;"| (Mode 3 Optimum)
| style="text-align:right;"| (e.g. 40-70)
| (e.g °C)
| (notes)
|-
| (e.g. pH)
| colspan = "3" style="text-align:center;" | (e.g. 7)
| style="text-align:right;"| (e.g. 6.5-8.5)
| -
| (notes)
|}

==Ratios of Inputs to Outputs==


==Mathematical Models==


=Management Practices=

==Known Threats or Illnesses==




{| class="wikitable sortable"
|-
! Threats/Disease
! Symptom(s)
! Fundamental Cause
! Alleviation

|-
| (A Threat)
| (Usually a measurable or observable attribute)
| (Connect to a more fundamental principle)
| (Event that occurs to alleviate)
|}

=System Variants=


==Instances of the System==


{| class="wikitable sortable"
|-
! Location
! Amount in Habitat
! Units
! Evolutionary Inception

|-
| (Insert an ecosystem, organ ect.)
| (Insert a number)
| (e.g Organisms, Mass in that ecosystem)
| (e.g. Pleistocene era)
|}

=Cultural Significance=


=Anatomical Models=


=Policies=

Total, Volatile, and Fixed Solids

2019-08-26T11:49:24Z

Raymond RedCorn:

===={{Template:CiteAuthors}} ====

==== '''This method is also called:''' ====

==== '''This method is adapted from: ''' 2540 B and E of Standard Methods for the Examination of Water and Wastewater<ref>{{Cite book|title=Standard Methods for the Examination of Water and Wastewater|last=Rice, Baird, Eaton, Clesceri|publisher=American Public Health Association|year=2012|isbn=978087553-013-0|location=Washington, D.C.|pages=2-64}}</ref>====

== Discussion ==
The principle is to dry off water to determine the solids, and burn of volatiles to determine the volatile solids and fixed solids. This method is commonly used for characterizing sludges from wastewater treatment.

<youtube>https://www.youtube.com/watch?v=_fKGM040wvI</youtube>

== Materials and Equipment ==
· Porcelain evaporation dish/crucibles

· Drying Oven – e.g. Fisher Scientific Isotemp Oven

· Muffle Furnace – e.g. Lindberg Blue Box Furnace

· Gloves for handling hot samples in oven

· Desiccator (with color indicator desiccant)

· Mass Scale (use the same scale throughout)

· 25 ml serological pipette

· Motorized pipette

· [[wikipedia:Meker–Fisher_burner|Meker-Fisher]] burner with ceramic triangle and spark liter.

==Reagents==
None

==Procedure==
# Set Muffle Furnace to between 550 ˚C and 580°C
# Prepare at least three samples for each volatile solids measurement. Having 5 or more samples helps ensures that three meet all the requirements (sometimes crucibles break or a sample does not agree within 5% of the average and must be discarded).
# Set Drying Oven to between 45 and 97 ˚C (Splashing due to boiling should be avoided and if witnessed, then the temperature should be lowered). Use of higher temperatures is OK if there is no free water in the sample.
# Place cleaned evaporating dishes in Muffle Furnace for 1 hour or for Total Solids only, place in Oven at 105°C (these may already be in oven)
# Cool evaporating dishes in desiccator
# Homogenize the sample to be measured (mix thoroughly so that there is even solids distribution when sampled).
# Record the dry weight of each evaporating dish as value “Bb” and return to the desiccator until ready to use. “b” corresponds to the label of the dish.
# Fill the dish approximately 30 ml full with a measured amount of sludge. Record the value of sludge added in ml as “Cb”
# Place in the drying oven at 68°C until sample appears to be moisture free.
# Once the sample appears to be moisture free, increase the temperature of the drying oven to 104 ˚C and dry for an additional hour.
# Cool sample in desiccator until it reaches the same temperature as the scale being used. Record mass of the dried as “Ab1”.
# Repeat drying for 1hr in oven, and cooling in the desiccator until the weight change is less than 4% or 0.5mg, whichever is less. Record results as “Ab2, Ab3, ect”. Duplicate determinations should agree within 5% of their average. Discard any samples which cannot meet this requirement by the fourth drying cycle. Use the last “Ab” value recorded as the final measurement for the equation below. IF ONLY ACQUIRING TOTAL SOLIDS MEASUREMENT then stop here, wash crucibles and place back in Oven at 105°C for future use.
# Burn off initial volatiles over the Meker-fisher burner for approximately 5 minutes; Tilt the crucible so that the flame comes across the top opening. The contents should gassify under oxygen free conditions and then ignite in the flame upon exiting the crucible. Take care not to have the solid contents burning uncontrollably as this can result in the escape of non-volatile solids and lead to error.
# Transfer crucible and contents to the Muffle Furnace (set at ~575°C) for 15 minutes (wait until the furnace is at required temperature to start time if it is not already and store the sample in the desiccator while waiting).
# Remove crucible from muffle furnace and cool in open air partially, then a desiccator until it is the temperature of the scale and weigh the dish with contents. Record results as “Db1”.
# Repeat igniting in the muffle furnace for 10 to 15 minutes, cooling outside then inside the desiccator and weighing until the weight change is less than 4% or 0.5 mg, whichever is less. Record results as “Db2, Db3, ect”. Use the last “Db” value recorded as the final measurement for the equation below. Duplicate measurements should agree within 5% of their average.
# Calculate the Total Solids , Volatile Solids , and Fixed Solids ( in g/L for each of the three samples that were selected in the previous step (Equations below).

Total Solids (g/L) = ((Ab-Bb) x 1000)/Cb (ml)

Volatile Solids (g/L) = ((Ab-Db) x 1000)/Cb (ml)

Fixed Solids (g/L) = ((Db-Bb) x 1000)/Cb (ml)

Average the results for all samples acquired.

==Common Mistakes==

{| class="wikitable sortable"
|-
! Mistake
! Evidence of the Mistake
!Cause
! Effect on Results
|-
| Opening Dessicator too rapidly when retrieving crucibles
| Material gets blown out of the crucible
|Vacuum develops in the dessicator while samples are cooling and results in an in rush of air
| Lower values 
|-
|Inadequate burn off of volatile solids prior to placing in the muffle furnace
|Seeing flakes of burnt material outside the crucible
|Solids caught fire while in the muffle furnace
|Lower values
|}

==Precision and Interference==
Calcium, magnesium, chloride and sulfate ions may bind water and prevent it from evaporating in the oven. High amounts of carbonate or bicarbonate in the water can form a crust which prevents additional water from evaporating.
<references />

Fermentation to Beer

2019-03-17T02:53:39Z

Raymond RedCorn: Formated

Fermentation takes place in fermentation vessels which come in various forms, from enormous cylindroconical vessels, through open stone vessels, to wooden vats.[95][96][97] After the wort is cooled and aerated – usually with sterile air – yeast is added to it, and it begins to ferment. It is during this stage that sugars won from the malt are converted into alcohol and carbon dioxide, and the product can be called beer for the first time.

Most breweries today use cylindroconical vessels, or CCVs, which have a conical bottom and a cylindrical top. The cone's aperture is typically around 60°, an angle that will allow the yeast to flow towards the cone's apex, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids which have fallen to the cone's apex can be simply flushed out of a port at the apex. Open fermentation vessels are also used, often for show in brewpubs, and in Europe in wheat beer fermentation. These vessels have no tops, which makes harvesting top-fermenting yeasts very easy. The open tops of the vessels make the risk of infection greater, but with proper cleaning procedures and careful protocol about who enters fermentation chambers, the risk can be well controlled. Fermentation tanks are typically made of stainless steel. If they are simple cylindrical tanks with beveled ends, they are arranged vertically, as opposed to conditioning tanks which are usually laid out horizontally. Only a very few breweries still use wooden vats for fermentation as wood is difficult to keep clean and infection-free and must be repitched more or less yearly.[95][96][97]

== Fermentation methods ==
Open vessel showing fermentation taking place
There are three main fermentation methods, warm, cool and wild or spontaneous. Fermentation may take place in open or closed vessels. There may be a secondary fermentation which can take place in the brewery, in the cask or in the bottle.

Brewing yeasts are traditionally classed as "top-cropping" (or "top-fermenting") and "bottom-cropping" (or "bottom-fermenting").[98] Yeast were termed top or bottom cropping, because in traditional brewing yeast was collected from the top or bottom of the fermenting wort to be reused for the next brew.[99] This terminology is somewhat inappropriate in the modern era; after the widespread application of brewing mycology it was discovered that the two separate collecting methods involved two different yeast species that favoured different temperature regimes, namely Saccharomyces cerevisiae in top-cropping at warmer temperatures and Saccharomyces pastorianus in bottom-cropping at cooler temperatures.[100] As brewing methods changed in the 20th century, cylindro-conical fermenting vessels became the norm and the collection of yeast for both Saccharomyces species is done from the bottom of the fermenter. Thus the method of collection no longer implies a species association. There are a few remaining breweries who collect yeast in the top-cropping method, such as Samuel Smiths brewery in Yorkshire, Marstons in Staffordshire and several German hefeweizen producers.[99]

For both types, yeast is fully distributed through the beer while it is fermenting, and both equally flocculate (clump together and precipitate to the bottom of the vessel) when fermentation is finished. By no means do all top-cropping yeasts demonstrate this behaviour, but it features strongly in many English yeasts that may also exhibit chain forming (the failure of budded cells to break from the mother cell), which is in the technical sense different from true flocculation. The most common top-cropping brewer's yeast, Saccharomyces cerevisiae, is the same species as the common baking yeast. However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, in order to carbonate dough in the shortest amount of time; brewing yeast strains act slower, but tend to tolerate higher alcohol concentrations (normally 12–15% abv is the maximum, though under special treatment some ethanol-tolerant strains can be coaxed up to around 20%).[101] Modern quantitative genomics has revealed the complexity of Saccharomyces species to the extent that yeasts involved in beer and wine production commonly involve hybrids of so-called pure species. As such, the yeasts involved in what has been typically called top-cropping or top-fermenting ale may be both Saccharomyces cerevisiae and complex hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii. Three notable ales, Chimay, Orval and Westmalle, are fermented with these hybrid strains, which are identical to wine yeasts from Switzerland.[102]

=== Warm fermentation ===
In general, yeasts such as Saccharomyces cerevisiae are fermented at warm temperatures between 15 and 20 °C (59 and 68 °F), occasionally as high as 24 °C (75 °F),[103] while the yeast used by Brasserie Dupont for saison ferments even higher at 29 to 35 °C (84 to 95 °F).[104] They generally form a foam on the surface of the fermenting beer, which is called barm, as during the fermentation process its hydrophobic surface causes the flocs to adhere to CO2 and rise; because of this, they are often referred to as "top-cropping" or "top-fermenting"[105] – though this distinction is less clear in modern brewing with the use of cylindro-conical tanks.[106] Generally, warm-fermented beers, which are usually termed ale, are ready to drink within three weeks after the beginning of fermentation, although some brewers will condition them for several months.[citation needed]

=== Cool fermentation ===
Main article: Lager
When a beer has been brewed using a cool fermentation of around 10 °C (50 °F), compared to typical warm fermentation temperatures of 18 °C (64 °F),[107][108] then stored (or lagered) for typically several weeks (or months) at temperatures close to freezing point, it is termed a "lager".[109] During the lagering or storage phase several flavour components developed during fermentation dissipate, resulting in a "cleaner" flavour.[110][111] Though it is the slow, cool fermentation and cold conditioning (or lagering) that defines the character of lager,[112] the main technical difference is with the yeast generally used, which is Saccharomyces pastorianus.[113] Technical differences include the ability of lager yeast to metabolize melibiose,[114] and the tendency to settle at the bottom of the fermenter (though ales yeasts can also become bottom settling by selection);[114] though these technical differences are not considered by scientists to be influential in the character or flavour of the finished beer, brewers feel otherwise - sometimes cultivating their own yeast strains which may suit their brewing equipment or for a particular purpose, such as brewing beers with a high abv.[115][116][117][118]

Brewers in Bavaria had for centuries been selecting cold-fermenting yeasts by storing ("lagern") their beers in cold alpine caves. The process of natural selection meant that the wild yeasts that were most cold tolerant would be the ones that would remain actively fermenting in the beer that was stored in the caves. A sample of these Bavarian yeasts was sent from the Spaten brewery in Munich to the Carlsberg brewery in Copenhagen in 1845 who began brewing with it. In 1883 Emile Hansen completed a study on pure yeast culture isolation and the pure strain obtained from Spaten went into industrial production in 1884 as Carlsberg yeast No 1. Another specialized pure yeast production plant was installed at the Heineken Brewery in Rotterdam the following year and together they began the supply of pure cultured yeast to brewers across Europe.[119][120] This yeast strain was originally classified as Saccharomyces carlsbergensis, a now defunct species name which has been superseded by the currently accepted taxonomic classification Saccharomyces pastorianus.[121]

Spontaneous fermentation
Lambic beers are historically brewed in Brussels and the nearby Pajottenland region of Belgium without any yeast inoculation.[122][123] They are fermented in oak barrels with the resident microbiota present in the wood and can take up to 2 years to come into condition for sale.[124] However, with the advent of yeast banks and England's National Collection of Yeast Cultures, brewing these beers – albeit not through spontaneous fermentation – is possible anywhere. Specific bacteria cultures are also available to reproduce certain styles.[citation needed] Brettanomyces is a genus of yeast important in brewing lambic, a beer produced not by the deliberate addition of brewer's yeasts, but by spontaneous fermentation with wild yeasts and bacteria.[125]

Fermentation to Beer

2019-03-17T02:52:54Z

Raymond RedCorn: Copied from wikipedia - Raymond RedCorn

Fermentation takes place in fermentation vessels which come in various forms, from enormous cylindroconical vessels, through open stone vessels, to wooden vats.[95][96][97] After the wort is cooled and aerated – usually with sterile air – yeast is added to it, and it begins to ferment. It is during this stage that sugars won from the malt are converted into alcohol and carbon dioxide, and the product can be called beer for the first time.

Most breweries today use cylindroconical vessels, or CCVs, which have a conical bottom and a cylindrical top. The cone's aperture is typically around 60°, an angle that will allow the yeast to flow towards the cone's apex, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids which have fallen to the cone's apex can be simply flushed out of a port at the apex. Open fermentation vessels are also used, often for show in brewpubs, and in Europe in wheat beer fermentation. These vessels have no tops, which makes harvesting top-fermenting yeasts very easy. The open tops of the vessels make the risk of infection greater, but with proper cleaning procedures and careful protocol about who enters fermentation chambers, the risk can be well controlled. Fermentation tanks are typically made of stainless steel. If they are simple cylindrical tanks with beveled ends, they are arranged vertically, as opposed to conditioning tanks which are usually laid out horizontally. Only a very few breweries still use wooden vats for fermentation as wood is difficult to keep clean and infection-free and must be repitched more or less yearly.[95][96][97]

Fermentation methods
See also: Beer style

Open vessel showing fermentation taking place
There are three main fermentation methods, warm, cool and wild or spontaneous. Fermentation may take place in open or closed vessels. There may be a secondary fermentation which can take place in the brewery, in the cask or in the bottle.

Brewing yeasts are traditionally classed as "top-cropping" (or "top-fermenting") and "bottom-cropping" (or "bottom-fermenting").[98] Yeast were termed top or bottom cropping, because in traditional brewing yeast was collected from the top or bottom of the fermenting wort to be reused for the next brew.[99] This terminology is somewhat inappropriate in the modern era; after the widespread application of brewing mycology it was discovered that the two separate collecting methods involved two different yeast species that favoured different temperature regimes, namely Saccharomyces cerevisiae in top-cropping at warmer temperatures and Saccharomyces pastorianus in bottom-cropping at cooler temperatures.[100] As brewing methods changed in the 20th century, cylindro-conical fermenting vessels became the norm and the collection of yeast for both Saccharomyces species is done from the bottom of the fermenter. Thus the method of collection no longer implies a species association. There are a few remaining breweries who collect yeast in the top-cropping method, such as Samuel Smiths brewery in Yorkshire, Marstons in Staffordshire and several German hefeweizen producers.[99]

For both types, yeast is fully distributed through the beer while it is fermenting, and both equally flocculate (clump together and precipitate to the bottom of the vessel) when fermentation is finished. By no means do all top-cropping yeasts demonstrate this behaviour, but it features strongly in many English yeasts that may also exhibit chain forming (the failure of budded cells to break from the mother cell), which is in the technical sense different from true flocculation. The most common top-cropping brewer's yeast, Saccharomyces cerevisiae, is the same species as the common baking yeast. However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, in order to carbonate dough in the shortest amount of time; brewing yeast strains act slower, but tend to tolerate higher alcohol concentrations (normally 12–15% abv is the maximum, though under special treatment some ethanol-tolerant strains can be coaxed up to around 20%).[101] Modern quantitative genomics has revealed the complexity of Saccharomyces species to the extent that yeasts involved in beer and wine production commonly involve hybrids of so-called pure species. As such, the yeasts involved in what has been typically called top-cropping or top-fermenting ale may be both Saccharomyces cerevisiae and complex hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii. Three notable ales, Chimay, Orval and Westmalle, are fermented with these hybrid strains, which are identical to wine yeasts from Switzerland.[102]

Warm fermentation

In general, yeasts such as Saccharomyces cerevisiae are fermented at warm temperatures between 15 and 20 °C (59 and 68 °F), occasionally as high as 24 °C (75 °F),[103] while the yeast used by Brasserie Dupont for saison ferments even higher at 29 to 35 °C (84 to 95 °F).[104] They generally form a foam on the surface of the fermenting beer, which is called barm, as during the fermentation process its hydrophobic surface causes the flocs to adhere to CO2 and rise; because of this, they are often referred to as "top-cropping" or "top-fermenting"[105] – though this distinction is less clear in modern brewing with the use of cylindro-conical tanks.[106] Generally, warm-fermented beers, which are usually termed ale, are ready to drink within three weeks after the beginning of fermentation, although some brewers will condition them for several months.[citation needed]

Cool fermentation

Main article: Lager
When a beer has been brewed using a cool fermentation of around 10 °C (50 °F), compared to typical warm fermentation temperatures of 18 °C (64 °F),[107][108] then stored (or lagered) for typically several weeks (or months) at temperatures close to freezing point, it is termed a "lager".[109] During the lagering or storage phase several flavour components developed during fermentation dissipate, resulting in a "cleaner" flavour.[110][111] Though it is the slow, cool fermentation and cold conditioning (or lagering) that defines the character of lager,[112] the main technical difference is with the yeast generally used, which is Saccharomyces pastorianus.[113] Technical differences include the ability of lager yeast to metabolize melibiose,[114] and the tendency to settle at the bottom of the fermenter (though ales yeasts can also become bottom settling by selection);[114] though these technical differences are not considered by scientists to be influential in the character or flavour of the finished beer, brewers feel otherwise - sometimes cultivating their own yeast strains which may suit their brewing equipment or for a particular purpose, such as brewing beers with a high abv.[115][116][117][118]

Brewers in Bavaria had for centuries been selecting cold-fermenting yeasts by storing ("lagern") their beers in cold alpine caves. The process of natural selection meant that the wild yeasts that were most cold tolerant would be the ones that would remain actively fermenting in the beer that was stored in the caves. A sample of these Bavarian yeasts was sent from the Spaten brewery in Munich to the Carlsberg brewery in Copenhagen in 1845 who began brewing with it. In 1883 Emile Hansen completed a study on pure yeast culture isolation and the pure strain obtained from Spaten went into industrial production in 1884 as Carlsberg yeast No 1. Another specialized pure yeast production plant was installed at the Heineken Brewery in Rotterdam the following year and together they began the supply of pure cultured yeast to brewers across Europe.[119][120] This yeast strain was originally classified as Saccharomyces carlsbergensis, a now defunct species name which has been superseded by the currently accepted taxonomic classification Saccharomyces pastorianus.[121]

Spontaneous fermentation
Lambic beers are historically brewed in Brussels and the nearby Pajottenland region of Belgium without any yeast inoculation.[122][123] They are fermented in oak barrels with the resident microbiota present in the wood and can take up to 2 years to come into condition for sale.[124] However, with the advent of yeast banks and England's National Collection of Yeast Cultures, brewing these beers – albeit not through spontaneous fermentation – is possible anywhere. Specific bacteria cultures are also available to reproduce certain styles.[citation needed] Brettanomyces is a genus of yeast important in brewing lambic, a beer produced not by the deliberate addition of brewer's yeasts, but by spontaneous fermentation with wild yeasts and bacteria.[125]

Conversion of Food Waste to Lactic Acid

2019-03-17T02:47:16Z

Raymond RedCorn:

{{Template:CiteAuthors}}

== Introduction ==
Naturally present lactic acid bacteria have been utilized in food preservation for thousands of years, but only recently have experiments demonstrated the potential to use discarded food to produce lactic acid as an industrial commodity (Soomro et al., 2002). Homogenous food waste sources from processing facilities, like wastewater from potato starch extraction or wheat bran from wheat milling, have been the chosen substrate for much of the experimentation to produce lactic acid (Altaf et al., 2006; Huang et al., 2005; Naveena et al., 2005; Ohkouchi & Inoue, 2006; Rojan et al., 2007). Additionally, heterogeneous food sources from hotels and cafeterias have also been used to successfully make food waste.

The potential of achieving significant lactic acid concentrations utilizing heterogeneous food waste sources has been well established in the previous decade. The body of previous work can be characterized in two groups; inoculated digestions and open digestions. Inoculated digestions typically sterilize the substrate then inoculate with specialized bacteria strains. Often the inoculation strain cannot assimilate the array of sugars directly, and amolytic enzymes are a required process input to hydrolyze the complex carbohydrates. Open digestions use naturally present bacterial communities to generate enzymes for hydrolysis internally, reducing process complexity. Theoretically, the microbial ecology of open digestions also provides process stability in the digestion of diverse and varying food waste streams, but this has yet to be verified.

== Inoculated Fermentations ==
The inoculated experiments have generally achieved the highest final concentration and the highest optical purity. Sakai et al. (2003) collected food waste from restaurants, hotels, and hospitals, processed the waste in an autoclave, hydrolyzed with 300-ppm glocomylase, and then inoculated w/ Lactobacillus rhamnosus. Concentrations of 60 g L-1 lactic acid were achieved in 3-4 days (Sakai et al., 2003). Similarly, Sakai and Ezaki hydrolyzed unsterilized model kitchen refuse with glucomylase and inoculated with Bacillus coagulans. High optical purity (97%) was achieved with L(+)-lactic acid concentrations of 86 g L-1 (Sakai & Ezaki, 2006). Other research has sought out lactic acid bacteria strains that express amolytic enzymes, negating the need to add them to them prior to digestion. Wang et al. (2005) isolated amolytic strains of lactic acid bacteria and identified two high yield homolactic Lactobacillus strains; TD175 and TH165. When inoculated with 15% v/w of the strains it was found that each performed well, achieving 29.49 and 28.23 g L-1 lactic acid respectively. However, this was a modest improvement over the control which achieved 24.69 g L-1 (Wang et al., 2005). It is unclear whether the improvement in final concentration was due to the specific bacteria inoculated or a boost in cell count of lactic acid bacteria compared to the control. When the food waste was sterilized prior to inoculation with TD175 and TH165, lactic acid yield was reduced compared to the non-sterilized inoculations. This indicates that a broader microbial ecology, an increase in cell count, or both have a positive impact on the digestion (Wang et al., 2005).

== Open Fermentations ==
Multiple experiments have demonstrated the potential of open digestion using lactic acid bacteria. Under appropriate conditions, naturally occurring lactic acid bacteria will out-compete other flora in the digestion of food waste (Sakai et al., 2000; Wang et al., 2001; Zhang et al., 2008). Sakai et al. (2000) was the first to demonstrate that open digestion of food waste could produce primarily lactic acid. Concentrations of 45 g L-1 were achieved at 37 °C over 120 hours. The substrate used in these experiments was a “model kitchen waste” which was made from a selection of edible foods meant to approximate the consistency of municipal food waste. Sakai also identified the dominant bacterium as Lactobacillus plantarum and L. brevis. Neither bacteria demonstrated the ability to assimilate starch or cellulose directly, indicating that the broader microbial ecology is important in the digestion process (Sakai et al., 2000). Process optimization of food waste digestion to improve optical purity of the resultant acid has thus far achieved concentrations up to 49 g L-1 L(+)-lactic acid. A pH of 8 was found to be optimal (Zhang et al., 2008). However, a pH of 8 is impractical for the economic production of lactic acid because food waste typically has a pH between 4.9 and 6, and thus would require a 100-1000x increase in the natural hydroxide concentration to achieve a pH of 8 for digestion (Komemoto et al., 2009; Kwon & Lee, 2004; Omar et al., 2009). Synergistic effects were found when cafeteria food waste was co-digested with activated sludge. The co-digestion produced higher lactic acid concentrations when compared to digestion of each waste source separately (Chen et al., 2013). Table 2 4 summarizes previous work in the lactic acid digestions of heterogeneous food waste sources.

StemNode User Manual

2019-03-06T04:03:28Z

Raymond RedCorn:

==Getting Started==

=== Setting up an Account ===
Editing requires a user account and login. Use your real first name and surname(s), including spaces, as your username. This ensures that when you edit a review, your name shows up correctly. For example use "John Doe" instead of "johndoe" because you want your name to show up as "John Doe" in the list of authors of a manual.

=== Starting a New Manual ===
At the upper right of the page you can for the piece of equipment or method you are looking for. For equipment search "[Model] - [Manufacturer]". If the equipment page does not exist then you will see the option to "Create" the page above the search results. Click the "Create - [Model]-[Manufacturer]" option (It important that you search by "[Model]-[Manufacturer]" so that the pages are titled according to that standard). You will be taken to a page to edit the source code. In a separate tab, go open the [[Outline for Lab Equipment Manual]] (or [[Outline for a Method]] if appropriate) , click "View Source" and copy and paste the source code into the new page you are creating. This provides tables and an outline structure to get started, as well as ensures that you are credited as an author on the manual. Clicking "Create" at the top of the page then takes you from the source code to a visual editor that is much more similar to a word processor.

== Guidelines for Writing Equipment Manuals and Methods ==
Please use the predefined [[Outline for Lab Equipment Manual]] [[Outline for a Method|or]]
[[Outline for a Method]] when making a new page. The easiest way is to copy and paste the source code.

More detail is better. Many sources give equipment troubleshooting in brief, or methods in brief, but this may lead to problems and confusion. We encourage writing methods in procedural form (SOPs) to with numbered steps. It is OK if these steps may not be repeated identically in all labs; the detail will help others adapt methods and save them time.'

== Advanced Editing ==
Mediawiki help pages are available for navigating software features. Most users will prefer to use the visual editor which is similar to using a word processor, however [https://www.mediawiki.org/wiki/Help:Formatting basic formatting code] is helpful for advanced users.

'''Adding Youtubes;''' Videos can be added using the source code below. The "video ID" corresponds with what comes after the equals sign in the URL of the video. For example [https://www.youtube.com/watch?v=I2aFnPihzao www.youtube.com/watch?v=I2aFnPihzao] is embeded with the code <nowiki><youtube>I2aFnPihzao</youtube></nowiki>.
<nowiki><youtube> Video ID </youtube></nowiki>

Bioflo 110 Fermentor - New Brunswick Scientific

2019-03-05T08:06:10Z

Raymond RedCorn:

----------

{{Template:CiteAuthors}}

'''This system is also called: Bioreactor'''

'''Keywords: Fermentation, Anaerobic, Aerobic''', Biprocessing

== Purpose ==
New Brunswick's BioFlo 110 Modular Fermentor & Bioreactor controls conditions for growth of organisms, the expression of proteins, or lab-scale production of other bioproducts. The user can specify temperature, pH, dissolved oxygen, agitation rate and other setpoints to be held constant through feedback loops between probes/sensors and heat blankets, pumps, and motors. These setpoints can be automatically varied on a program if supervisory control from a PC is enabled. This can be done through Biocommand software or open source software <ref>{{Cite journal|title=Open Source Software to Control Bioflo Bioreactors|url=https://doi.org/10.1371/journal.pone.0092108|journal=PLOS ONE|date=2014-03-25|issn=1932-6203|pmc=PMC3965399|pmid=24667828|volume=9|issue=3|doi=10.1371/journal.pone.0092108|language=en|first=David A.|last=Burdge|first2=Igor G. L.|last2=Libourel}}</ref>

The control towers and fermentation vessels are modular and therefore enable changeout and upgrading of certain parts, however Eppendorf has discontinued production of many of the parts.

==Operation==
An overview of operations is given here; https://www.che.utah.edu/undergraduate/projects_lab/modular_benchtop_fermentor/
===Troubleshooting=== 
{| class="wikitable sortable"
|-
!Problem
!Symptom (s)
!Fundamental Cause (s)
!Solution(s)
|-
|Drifting pH probe
|Hard to get a steady reading upon calibration
|Air bubbles may prevent contact between the the half cell and probe fluid
|Check for bubbles at the tip of the probe. Carefully swing in circles with tip of probe outward to force bubbles toward the top of the probe. Alternatively, probe may need replacement.
|-
|Primary Control Unit not starting up fully
|Partial or fully dead screen. Failure to fully boot up the PCU.
|Weak connection at the power supply due to corrosion and possibly overheating if ran for long periods.
|Check all connections in the PCU, especially to and from the power supply, for blackened/burnt wires or corrosion. Grind away anything that may impede a good connection.
|-
|Quick draining of connected gas tanks
|Gas tanks drain much faster than expected by calculation. Hissing in the mass flow controller is louder than expected.
|Leak in Mass flow controller.
|Open up the mass flow controller and identify the point of leakage. Spraying with soap is an option but care for electrical connections should be taken.
|-
|Improper pH control
|The pump module is operating but pH is not adeqautely adjusting
|A clog in the buffer line. This is common for thin tubing where salting out of any pH adjustment solution could occur.
|Try and break leak in the tubing, cut leak out of tube and rejoin tubing together, or replace tubing.
|-
|Failure to pump
|Pump heads are rotating but fluid is not moving
|Pump head may be out of alignment due to a breakage on the inside. This keeps the pump head from being able to exert pressure on the tubing.
|Open the pump moduel and identify broken pieces. Super glue or replace broken parts.
|-
|Stuck pH probe
|Cannot easily remove pH probe from port.
|O-rings between the head-plate and the port adapter can compress and squeeze the pH probe.
|Loosen the entire port adapter (not just the upper ring that tightens around the pH probe).
|-
|Headplate gasket failing to go on
|The gasket pops off when trying to put the headplate back on the vessel
|Often due to expansion of the headplate when hot (e.g. after removing from autoclave)
|Allow headplate to cool
|}
====Operating Procedures====
==Maintenance==
===Maintenance Schedule=== 
{| class="wikitable sortable"
|-
!Action
!Frequency
!Who Performs?
!Time to Complete
|-
|Replace pH probe storage solution
|Monthly
|User
|5 min
|}
==Breakdown and Repair==
==Accessories==
==Safety==

===Upgrades, Modifications, Hacks===
The fermentation vessels are compatible with later control tower models, like the Bioflo 115.

===== '''Gas trapping''' =====
Filling a tall vessel in part with water, turning a graduate cylinder upside down in the water, and running a tube from the fermenter, up into the inverted graduated cylinder can allow for gas to be trapped and the volume of gas produced measured via the graduations on the cylinder (by measuring gas level before and after).

===== '''Trickling Filter''' =====

==Diagrams==
==Manufacturer Information==
The Bioflo 110 was originally manufactured under New Brunswick Scientific which has sense been bought by Eppendorf. Eppendorf no longer produces all accessories which are required by the Bioflo 110. Therefore cables and other replacement parts can be hard to find.

Bioflo 110 Fermentor - New Brunswick Scientific

2019-03-05T05:33:57Z

Raymond RedCorn: /* Troubleshooting */

----------

{{Template:CiteAuthors}}

'''This system is also called: Bioreactor'''

'''Keywords: Fermentation, Anaerobic, Aerobic'''

== Operation ==
An overview of operations is given here; https://www.che.utah.edu/undergraduate/projects_lab/modular_benchtop_fermentor/

===Troubleshooting ===



{| class="wikitable sortable"
|-
! Problem
! Symptom (s)
! Fundamental Cause (s)
! Solution(s)

|-
| Drifting pH probe
| Hard to get a steady reading upon calibration
| Air bubbles may prevent contact between the the half cell and probe fluid
| Check for bubbles at the tip of the probe. Carefully swing in circles with tip of probe outward to force bubbles toward the top of the probe. Alternatively, probe may need replacement.
|-
|Primary Control Unit not starting up fully
|Partial or fully dead screen. Failure to fully boot up the PCU.
|Weak connection at the power supply due to corrosion and possibly overheating if ran for long periods.
|Check all connections in the PCU, especially to and from the power supply, for blackened/burnt wires or corrosion. Grind away anything that may impede a good connection.
|-
|Quick draining of connected gas tanks
|Gas tanks drain much faster than expected by calculation. Hissing in the mass flow controller is louder than expected.
|Leak in Mass flow controller.
|Open up the mass flow controller and identify the point of leakage. Spraying with soap is an option but care for electrical connections should be taken.
|-
|Improper pH control
|The pump module is operating but pH is not adeqautely adjusting
|A clog in the buffer line. This is common for thin tubing where salting out of any pH adjustment solution could occur.
|Try and break leak in the tubing, cut leak out of tube and rejoin tubing together, or replace tubing.
|-
|Failure to pump
|Pump heads are rotating but fluid is not moving
|Pump head may be out of alignment due to a breakage on the inside. This keeps the pump head from being able to exert pressure on the tubing.
|Open the pump moduel and identify broken pieces. Super glue or replace broken parts.
|}

==== Operating Procedures ====

==Maintenance ==
===Maintenance Schedule===



{| class="wikitable sortable"
|-
!Action
! Frequency
! Who Performs?
! Time to Complete
|-
|Replace pH probe storage solution
| Monthly
| User
| 5 min
|}

==Repair ==

== Accessories ==

== Safety ==

== Versions of the System ==

{| class="wikitable sortable"
|-
! Version
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Version)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}
=== Upgrades, Modifications, Hacks ===

==Diagrams==


==Warranties==

== Certifications and Training ==

==Manufacturer Information==

Bioflo 110 Fermentor - New Brunswick Scientific

2019-03-05T05:32:46Z

Raymond RedCorn:

----------

{{Template:CiteAuthors}}

'''This system is also called: Bioreactor'''

'''Keywords: Fermentation, Anaerobic, Aerobic'''

== Operation ==
An overview of operations is given here; https://www.che.utah.edu/undergraduate/projects_lab/modular_benchtop_fermentor/

===Troubleshooting ===



{| class="wikitable sortable"
|-
! Problem
! Symptom (s)
! Fundamental Cause (s)
! Solution(s)

|-
| Drifting pH probe
| Hard to get a steady reading upon calibration
| Air bubbles may prevent contact between the the half cell and probe fluid
| Check for bubbles at the tip of the probe. Carefully swing in circles with tip of probe outward to force bubbles toward the top of the probe. Alternatively, probe may need replacement.
|-
|Primary Control Unit not starting up fully
|Partial or fully dead screen. Failure to fully boot up the PCU.
|Weak connection at the power supply due to corrosion and possibly overheating if ran for long periods.
|Check all connections in the PCU, especially to and from the power supply, for blackened/burnt wires or corrosion. Grind away anything that may impede a good connection.
|-
|Quick draining of connected gas tanks
|Gas tanks drain much faster than expected by calculation. Hissing in the mass flow controller is louder than expected.
|Leak in Mass flow controller.
|Open up the mass flow controller and identify the point of leakage. Spraying with soap is an option but care for electrical connections should be taken.
|-
|Improper pH control
|The pump module is operating but pH is not adeqautely adjusting
|A clog in the buffer line. This is common for thin tubing where salting out of any pH adjustment solution could occur.
|Try and break leak with tubing, cut leak out of tube and rejoin tubing together, or replace tubing.
|-
|Failure to pump
|Pump heads are rotating but fluid is not moving
|Pump head may be out of alignment due to a breakage on the inside. This keeps the pump head from being able to exert pressure on the tubing.
|Open the pump moduel and identify broken pieces. Super glue or replace broken parts.
|}

==== Operating Procedures ====

==Maintenance ==
===Maintenance Schedule===



{| class="wikitable sortable"
|-
!Action
! Frequency
! Who Performs?
! Time to Complete
|-
|Replace pH probe storage solution
| Monthly
| User
| 5 min
|}

==Repair ==

== Accessories ==

== Safety ==

== Versions of the System ==

{| class="wikitable sortable"
|-
! Version
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Version)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}
=== Upgrades, Modifications, Hacks ===

==Diagrams==


==Warranties==

== Certifications and Training ==

==Manufacturer Information==

Outline for Lab Equipment Manual

2019-03-05T04:53:03Z

Raymond RedCorn: /* Versions of the System */

Bioflo 110 Fermentor - New Brunswick Scientific

2019-03-05T04:52:21Z

Raymond RedCorn: /* Troubleshooting */

----------

{{Template:CiteAuthors}}

'''This system is also called: Bioreactor'''

'''Keywords: Fermentation, Anaerobic, Aerobic'''

== Operation ==
Control can be performed from either the primary control unit, or an attached PC

===Troubleshooting ===



{| class="wikitable sortable"
|-
! Problem
! Symptom (s)
! Fundamental Cause (s)
! Solution(s)

|-
| Drifting pH probe
| Hard to get a steady reading upon calibration
| Air bubbles may prevent contact between the the half cell and probe fluid
| Check for bubbles at the tip of the probe. Carefully swing in circles with tip of probe outward to force bubbles toward the top of the probe. Alternatively, probe may need replacement.
|-
|Primary Control Unit not starting up fully
|Partial or fully dead screen. Failure to fully boot up the PCU.
|Weak connection at the power supply due to corrosion and possibly overheating if ran for long periods.
|Check all connections in the PCU, especially to and from the power supply, for blackened/burnt wires or corrosion. Grind away anything that may impede a good connection.
|-
|Quick draining of connected gas tanks
|Gas tanks drain much faster than expected by calculation. Hissing in the mass flow controller is louder than expected.
|Leak in Mass flow controller.
|Open up the mass flow controller and identify the point of leakage. Spraying with soap is an option but care for electrical connections should be taken.
|-
|Improper pH control
|The pump module is operating but pH is not adeqautely adjusting
|A clog in the buffer line. This is common for thin tubing where salting out of any pH adjustment solution could occur.
|Try and break leak with tubing, cut leak out of tube and rejoin tubing together, or replace tubing.
|-
|Failure to pump
|Pump heads are rotating but fluid is not moving
|Pump head may be out of alignment due to a breakage on the inside. This keeps the pump head from being able to exert pressure on the tubing.
|Open the pump moduel and identify broken pieces. Super glue or replace broken parts.
|}

==== Operating Procedures ====

==Maintenance ==
===Maintenance Schedule===



{| class="wikitable sortable"
|-
!Action
! Frequency
! Who Performs?
! Time to Complete
|-
|Replace pH probe storage solution
| Monthly
| User
| 5 min
|}

==Repair ==

== Accessories ==

== Safety ==

== Versions of the System ==

{| class="wikitable sortable"
|-
! Version
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Version)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}
=== Upgrades, Modifications, Hacks ===

==Diagrams==


==Warranties==

== Certifications and Training ==

==Manufacturer Information==

Bioflo 110 Fermentor - New Brunswick Scientific

2019-03-05T04:47:54Z

Raymond RedCorn: /* Troubleshooting */

----------

{{Template:CiteAuthors}}

'''This system is also called: Bioreactor'''

'''Keywords: Fermentation, Anaerobic, Aerobic'''

== Operation ==
Control can be performed from either the primary control unit, or an attached PC

===Troubleshooting ===



{| class="wikitable sortable"
|-
! Problem
! Symptom (s)
! Fundamental Cause (s)
! Solution(s)

|-
| Drifting pH probe
| Hard to get a steady reading upon calibration
| Air bubbles may prevent contact between the the half cell and probe fluid
| Check for bubbles at the tip of the probe. Carefully swing in circles with tip of probe outward to force bubbles toward the top of the probe. Alternatively, probe may need replacement.
|-
|Primary Control Unit not starting up fully
|Partial or fully dead screen. Failure to fully boot up the PCU.
|Weak connection at the power supply due to corrosion and possibly overheating if ran for long periods.
|Check all connections in the PCU, especially to and from the power supply, for blackened/burnt wires or corrosion. Grind away anything that may impede a good connection.
|-
|Quick draining of connected air tanks
|Air tanks drain much faster than expected by calculation
|Leak in Mass flow controller.
|Open up the mass flow controller and identify the point of leakage. Spraying with soap is an option but care for electrical connections should be taken.
|-
|Improper pH control
|The pump module is operating but pH is not adeqautely adjusting
|A clog in the buffer line. This is common for thin tubing where salting out of any pH adjustment solution could occur.
|Try and break leak with tubing, cut leak out of tube and rejoin tubing together, or replace tubing.
|}

==== Operating Procedures ====

==Maintenance ==
===Maintenance Schedule===



{| class="wikitable sortable"
|-
!Action
! Frequency
! Who Performs?
! Time to Complete
|-
|Replace pH probe storage solution
| Monthly
| User
| 5 min
|}

==Repair ==

== Accessories ==

== Safety ==

== Versions of the System ==

{| class="wikitable sortable"
|-
! Version
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Version)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}'

=== Upgrades, Modifications, Hacks ===

==Diagrams==


==Warranties==

== Certifications and Training ==

==Manufacturer Information==

Outline for Lab Equipment Manual

2019-03-05T04:44:11Z

Raymond RedCorn: /* Troubleshooting */

Outline for Lab Equipment Manual

2019-03-05T04:43:52Z

Raymond RedCorn: /* Maintenance */

Bioflo 110 Fermentor - New Brunswick Scientific

2019-03-05T04:26:42Z

Raymond RedCorn: Created page with "----------  {{Template:CiteAuthors}} '''This system is also called:''' '''..."

----------

{{Template:CiteAuthors}}

'''This system is also called:'''
'''Keywords:'''

== Operation ==

=== Operating Procedures ===

===Troubleshooting ===



{| class="wikitable sortable"
|-
! Problem
! Symptom (s)
! Fundamental Cause
! Solution

|-
| A goal the user cannot achieve
| Usually a measurable or observable attribute
| Connect to a more fundamental principle
| Action that can be taken
|}

==Maintenance ==
===Maintenance Schedule===



{| class="wikitable sortable"
|-
! Frequency
! Action
! Who Performs?
! Time to Complete
|-
| (state the frequency)
| (state the action)
| (User, Professional, Manufacturer, Anyone)
| (Number and unit of time)
|}

==Repair ==

== Safety ==

== Versions of the System ==

{| class="wikitable sortable"
|-
! Version
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Version)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}'

=== Upgrades, Modifications, Hacks ===

==Diagrams==


==Warranties==

== Certifications and Training ==

==Manufacturer Information==

Main Page

2019-03-05T03:43:56Z

Raymond RedCorn: /* About */

Welcome to Stemnode; A Collaborative Equipment User Manual.

==Mission==
To enhance the sharing of knowledge on scientific equipment & methods, pay forward lessons learned, and make research more efficient.

==How to Use==
Search for equipment in the upper right. If a page does not exist on a piece of equipment then you can create it. Our [[StemNode User Manual| User Manual]] will help get you started.
==About==
Stemnode was made to make lab manager's and graduate student's live easier. If we share failures and training material rather than repeating mistakes, then we can progress science faster, get knowledge outside the paywall...and maybe even graduate sooner. Our pages are open for contribution and creation, but recognize authors which can help others know what your lab is capable of and create opportunities for partnerships.

== Stemnode Diagrams ==
Stemnode diagrams are in alpha testing. The diagrams allow equipment, methods, or other systems to be mapped out, combined, or subsystems explored. Learn more at [[Stemnode Diagrams]].

Main Page

2019-03-05T03:43:04Z

Raymond RedCorn: /* Mission */

Welcome to Stemnode; A Collaborative Equipment User Manual.

==Mission==
To enhance the sharing of knowledge on scientific equipment & methods, pay forward lessons learned, and make research more efficient.

==How to Use==
Search for equipment in the upper right. If a page does not exist on a piece of equipment then you can create it. Our [[StemNode User Manual| User Manual]] will help get you started.
==About==
Stemnode was made to make lab managers and graduate students live easier. If we share failures and training material rather than repeating mistakes, then we can progress science faster, get knowledge outside the paywall...and maybe even graduate sooner. Our pages are open for contribution and creation, but recognize authors which can help others know what your lab is capable of and create opportunities for partnerships.

== Stemnode Diagrams ==
Stemnode diagrams are in alpha testing. The diagrams allow equipment, methods, or other systems to be mapped out, combined, or subsystems explored. Learn more at [[Stemnode Diagrams]].

Main Page

2019-03-05T03:42:33Z

Raymond RedCorn: /* Mission */

Welcome to Stemnode; A Collaborative Equipment User Manual.

==Mission==
To enhance the sharing knowledge of knowledge on scientific equipment and methods and make research more efficient.

==How to Use==
Search for equipment in the upper right. If a page does not exist on a piece of equipment then you can create it. Our [[StemNode User Manual| User Manual]] will help get you started.
==About==
Stemnode was made to make lab managers and graduate students live easier. If we share failures and training material rather than repeating mistakes, then we can progress science faster, get knowledge outside the paywall...and maybe even graduate sooner. Our pages are open for contribution and creation, but recognize authors which can help others know what your lab is capable of and create opportunities for partnerships.

== Stemnode Diagrams ==
Stemnode diagrams are in alpha testing. The diagrams allow equipment, methods, or other systems to be mapped out, combined, or subsystems explored. Learn more at [[Stemnode Diagrams]].

Stemnode Diagrams

2019-03-05T03:27:07Z

Raymond RedCorn:

== About ==
Stemnode diagrams is in alpha which means you should expect bugs and some difficulty in using. Stemnode diagrams enable the diagraming of systems of systems, witch each node in the system linking back to the knowledge base within stemnode. If a piece of equipment is made of multiple other pieces of equipment, stemnode can map how a fluid flows through the different elements (e.g. from an HPLC to a detector). Alternatively, methods can be linked to nodes and combined to show how samples are processed through multiple experimental plans.

== Getting Started ==

<youtube>I2aFnPihzao</youtube>

==Elements of a System Map==
There are three elements to every system map

'''1. Nodes - circles and squares'''

Nodes represent systems that can have subsystems or connect to other systems. Circular nodes represent a system that converts input flows into output flows while a square node represents a storage system where inputs are typically the same as outputs. For example, in a diagram of a car's electrical system an an alternator would be represented with a circle node because it converts mechanical torque into electrical energy, while the car battery would be represented with a square node because it stores energy but has electricity as both an input and output. The use of a square node vs. a circle node in a system diagram is a judgement call because sometimes a system element both stores and converts something; think of which function is more dominant when choosing how to represent the system.

'''2. Ports - small circles on the edges of nodes''' (also known as stems).

Ports represent the entry point of a flow into a node. Typically, ports are named the same as corresponding flows. Ports are required to connect flows to nodes.

'''3. Flows - solid and dotted arrows'''

Flows represent the movement of something in or out of a node; solid arrows represent the flow of something physical while dashed arrows represent the flow of information. For example, the flow of gas out of a gas tank would be represented by a solid line, however the signal to the driver of the level of the gas tank would be represented by dotted line because the signal is primarily of an informational value (despite an actual physical process sending that signal).
==Guidelines for Building System Maps==
'''Do's and Don'ts'''

-Do build generalized system maps that fit a generalized purpose, but do not attempt to represent every potential configuration of that system in a single diagram. Instead place each practical configuration in a separate node so that others can use that configuration in other systems.

-Do map specific systems; maps of systems that actually exist at a specific location (even if that location may move in time). These often serve as case studies that others can learn from.

-Do build system maps of theoretical systems that could be possible in the future but are not yet built, as long as they serve a function or improvement for society.

-Do use a node to hold nodes that are all the same type of system, or components in the same category of systems (e.g. Building Scale Wastewater Treatment Systems, Electrical Components), however do not try to connect nodes with flows because you often end up with messy diagrams where many combinations of subsystems are possible.

-It is typically appropriate to name ports the same as the external flow that connects to it. When two or more different flows connect to it use more generic terminology which describes all the connecting flows succinctly (e.g. if both starch and sucrose are input flows to a port, then "carbohydrates" may be an appropriate name for the port). Alternatively, use terminology for the connection point itself (e.g. a "terminal" on a battery, or a "Universal Serial Bus (USB)" port on a computing system).

-Do not title flows with verbs or actions. Names of flows should typically be nouns although adjectives may also be appropriate to include.

Stemnode Diagrams

2019-03-05T03:21:28Z

Raymond RedCorn: Created page with "<youtube>I2aFnPihzao</youtube>"

<youtube>I2aFnPihzao</youtube>

Main Page

2019-03-05T03:20:51Z

Raymond RedCorn: /* About */

Welcome to Stemnode; A Collaborative Equipment User Manual.

==Mission==
To enhance the sharing knowledge of knowledge on scientific equipment and make research more efficient.

==How to Use==
Search for equipment in the upper right. If a page does not exist on a piece of equipment then you can create it. Our [[StemNode User Manual| User Manual]] will help get you started.
==About==
Stemnode was made to make lab managers and graduate students live easier. If we share failures and training material rather than repeating mistakes, then we can progress science faster, get knowledge outside the paywall...and maybe even graduate sooner. Our pages are open for contribution and creation, but recognize authors which can help others know what your lab is capable of and create opportunities for partnerships.

== Stemnode Diagrams ==
Stemnode diagrams are in alpha testing. The diagrams allow equipment, methods, or other systems to be mapped out, combined, or subsystems explored. Learn more at [[Stemnode Diagrams]].

Measurement of Glycogen in Microbiota

2019-03-04T10:29:05Z

Raymond RedCorn:

===={{Template:CiteAuthors}} ====

==== '''This method is also called:''' ====

==== '''This method is adapted from: "'''Optimisation of glycogen quantification in mixed microbial cultures" 2012<ref>{{Cite journal|date=2012-08-01|title=Optimisation of glycogen quantification in mixed microbial cultures|url=https://www.sciencedirect.com/science/article/pii/S0960852412008401?via=ihub|journal=Bioresource Technology|language=en|volume=118|doi=10.1016/j.biortech.2012.05.087|issn=0960-8524}}</ref> ====

==== '''This method was used for:''' Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities, 2018<ref name=":0">{{Cite journal|last=RedCorn, Engelberth|first=|date=2018|title=Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities|url=https://ascelibrary.org/doi/abs/10.1061/%28ASCE%29EE.1943-7870.0001438|journal=Journal of Environmental Engineering|volume=144|pages=Issue 9|via=}}</ref> ====

== Discussion ==
Samples are prepped by preserving with formaldehyde prior to lyophilizing; this is the same as methods measuring PHA and therefore the lyophilized sample can be used for both glycogen and PHA analysis downstream. If HPLC is used for the final measurement then the total glucose is assumed to all come from glycogen. If other carbohydrate analysis methods are used (e.g. Phenol-Sulfuric Acid method) then there is a greater potential of interference from non-glucose carbohydrates.

== Materials and Equipment ==
* Centrifuge
* Fume Hood
* Lyophilizer
* 50ml centrifuge tubes (e.g. Falcon Tubes)

==Reagents==
{| class="wikitable sortable"
|-
! Reagent
! Concentration
! Units
! CAS Number
|-
| Formaldehyde
| 37
| %
| 50-00-0
|-
|[[Phosphate Buffered Saline (PBS) Solution|PBS Solution]]
|
|
|
|-
|HCl
|0.9
|Molar
|7647-01-0
|}

==Procedure==
# Label Tubes;
# While in a fume hood, add 4 to 5 drops (0.25 ml) of 37% formaldehyde to the 50ml centrifuge tube. This will act as a sample preserving agent.
# Place aliquots of 40 ml per sample in 50 ml centrifuge tubes.
# Collect sludge in a 15 ml centrifuge tube (should be about 20 mg solids worth) through one of the following methods;
# Store at 4°C for 2 hours
# Wash the sample as follows to remove paraformaldehyde or formaldehyde; Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Centrifuge Sample at 5000 rcf for 5min, decant supernatant
# Cover with parafilm and poke holes in the parafilm. Place cap on over parafilm. Freeze sample in -80°C Freezer.
# Start the lyophlizer cooling unit and run for 10 min prior to running.
# Remove cap from sample. Place sample in lyophilizer and start the vacuum pump. Ensure vacuum is being supplied to lyophlilizer container, which contains the sample. Lyophlize overnight.
# When removing from lyophilizer, make sure the lyophilizer lid is off in order to let lyophilizer dry out.
# Place 45 mg of lyophilized matter into a 50ml centrifuge tube. Label the tube.
# Place 45ml of 0.9 M HCl (or load to 1mg/ml if less than 45 mg lyophilized biosolids)
# Place in oven for 3h at 100°C
# Cool Sample in an ice bath prior to HPLC analysis - HCl solution can be measured directly on HPLC via [[Measurement of Sugars and Alcohol on HPLC]].

==Common Mistakes==

{| class="wikitable sortable"
|-
! Mistake
! Evidence of the Mistake
!Cause
! Effect on Results
|-
| Leave valve to lyophilzer jar open
| Excessive ice forms on the cooling coils of the lyophilizer.
|Moisture from the air allowed to enter. 
| Cannot complete lyophilization in reasonable time.
|}

==Precision and Interference==
RedCorn & Engelberth indicated that a potential 5% increase in final glucose measured could be due to degradation of cellulose when measuring activated sludge samples<ref name=":0" /><references />

Measurement of Glycogen in Microbiota

2019-03-04T10:22:53Z

Raymond RedCorn:

===={{Template:CiteAuthors}} ====

<youtube>_Hd-iV1-XCc</youtube>

==== '''This method is also called:''' ====

==== '''This method is adapted from: "'''Optimisation of glycogen quantification in mixed microbial cultures" 2012<ref>{{Cite journal|date=2012-08-01|title=Optimisation of glycogen quantification in mixed microbial cultures|url=https://www.sciencedirect.com/science/article/pii/S0960852412008401?via=ihub|journal=Bioresource Technology|language=en|volume=118|doi=10.1016/j.biortech.2012.05.087|issn=0960-8524}}</ref> ====

==== '''This method was used for:''' Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities, 2018<ref name=":0">{{Cite journal|last=RedCorn, Engelberth|first=|date=2018|title=Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities|url=https://ascelibrary.org/doi/abs/10.1061/%28ASCE%29EE.1943-7870.0001438|journal=Journal of Environmental Engineering|volume=144|pages=Issue 9|via=}}</ref> ====

== Discussion ==
Samples are prepped by preserving with formaldehyde prior to lyophilizing; this is the same as methods measuring PHA and therefore the lyophilized sample can be used for both glycogen and PHA analysis downstream. If HPLC is used for the final measurement then the total glucose is assumed to all come from glycogen. If other carbohydrate analysis methods are used (e.g. Phenol-Sulfuric Acid method) then there is a greater potential of interference from non-glucose carbohydrates.

== Materials and Equipment ==
* Centrifuge
* Fume Hood
* Lyophilizer
* 50ml centrifuge tubes (e.g. Falcon Tubes)

==Reagents==
{| class="wikitable sortable"
|-
! Reagent
! Concentration
! Units
! CAS Number
|-
| Formaldehyde
| 37
| %
| 50-00-0
|-
|[[Phosphate Buffered Saline (PBS) Solution|PBS Solution]]
|
|
|
|-
|HCl
|0.9
|Molar
|7647-01-0
|}

==Procedure==
# Label Tubes;
# While in a fume hood, add 4 to 5 drops (0.25 ml) of 37% formaldehyde to the 50ml centrifuge tube. This will act as a sample preserving agent.
# Place aliquots of 40 ml per sample in 50 ml centrifuge tubes.
# Collect sludge in a 15 ml centrifuge tube (should be about 20 mg solids worth) through one of the following methods;
# Store at 4°C for 2 hours
# Wash the sample as follows to remove paraformaldehyde or formaldehyde; Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Centrifuge Sample at 5000 rcf for 5min, decant supernatant
# Cover with parafilm and poke holes in the parafilm. Place cap on over parafilm. Freeze sample in -80°C Freezer.
# Start the lyophlizer cooling unit and run for 10 min prior to running.
# Remove cap from sample. Place sample in lyophilizer and start the vacuum pump. Ensure vacuum is being supplied to lyophlilizer container, which contains the sample. Lyophlize overnight.
# When removing from lyophilizer, make sure the lyophilizer lid is off in order to let lyophilizer dry out.
# Place 45 mg of lyophilized matter into a 50ml centrifuge tube. Label the tube.
# Place 45ml of 0.9 M HCl (or load to 1mg/ml if less than 45 mg lyophilized biosolids)
# Place in oven for 3h at 100°C
# Cool Sample in an ice bath prior to HPLC analysis - HCl solution can be measured directly on HPLC via [[Measurement of Sugars and Alcohol on HPLC]].

==Common Mistakes==

{| class="wikitable sortable"
|-
! Mistake
! Evidence of the Mistake
!Cause
! Effect on Results
|-
| Leave valve to lyophilzer jar open
| Excessive ice forms on the cooling coils of the lyophilizer.
|Moisture from the air allowed to enter. 
| Cannot complete lyophilization in reasonable time.
|}

==Precision and Interference==
RedCorn & Engelberth indicated that a potential 5% increase in final glucose measured could be due to degradation of cellulose when measuring activated sludge samples<ref name=":0" /><references />

Measurement of Glycogen in Microbiota

2019-03-04T10:22:19Z

Raymond RedCorn:

===={{Template:CiteAuthors}} ====

<youtube>Hd-iV1-XCc</youtube>

==== '''This method is also called:''' ====

==== '''This method is adapted from: "'''Optimisation of glycogen quantification in mixed microbial cultures" 2012<ref>{{Cite journal|date=2012-08-01|title=Optimisation of glycogen quantification in mixed microbial cultures|url=https://www.sciencedirect.com/science/article/pii/S0960852412008401?via=ihub|journal=Bioresource Technology|language=en|volume=118|doi=10.1016/j.biortech.2012.05.087|issn=0960-8524}}</ref> ====

==== '''This method was used for:''' Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities, 2018<ref name=":0">{{Cite journal|last=RedCorn, Engelberth|first=|date=2018|title=Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities|url=https://ascelibrary.org/doi/abs/10.1061/%28ASCE%29EE.1943-7870.0001438|journal=Journal of Environmental Engineering|volume=144|pages=Issue 9|via=}}</ref> ====

== Discussion ==
Samples are prepped by preserving with formaldehyde prior to lyophilizing; this is the same as methods measuring PHA and therefore the lyophilized sample can be used for both glycogen and PHA analysis downstream. If HPLC is used for the final measurement then the total glucose is assumed to all come from glycogen. If other carbohydrate analysis methods are used (e.g. Phenol-Sulfuric Acid method) then there is a greater potential of interference from non-glucose carbohydrates.

== Materials and Equipment ==
* Centrifuge
* Fume Hood
* Lyophilizer
* 50ml centrifuge tubes (e.g. Falcon Tubes)

==Reagents==
{| class="wikitable sortable"
|-
! Reagent
! Concentration
! Units
! CAS Number
|-
| Formaldehyde
| 37
| %
| 50-00-0
|-
|[[Phosphate Buffered Saline (PBS) Solution|PBS Solution]]
|
|
|
|-
|HCl
|0.9
|Molar
|7647-01-0
|}

==Procedure==
# Label Tubes;
# While in a fume hood, add 4 to 5 drops (0.25 ml) of 37% formaldehyde to the 50ml centrifuge tube. This will act as a sample preserving agent.
# Place aliquots of 40 ml per sample in 50 ml centrifuge tubes.
# Collect sludge in a 15 ml centrifuge tube (should be about 20 mg solids worth) through one of the following methods;
# Store at 4°C for 2 hours
# Wash the sample as follows to remove paraformaldehyde or formaldehyde; Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Centrifuge Sample at 5000 rcf for 5min, decant supernatant
# Cover with parafilm and poke holes in the parafilm. Place cap on over parafilm. Freeze sample in -80°C Freezer.
# Start the lyophlizer cooling unit and run for 10 min prior to running.
# Remove cap from sample. Place sample in lyophilizer and start the vacuum pump. Ensure vacuum is being supplied to lyophlilizer container, which contains the sample. Lyophlize overnight.
# When removing from lyophilizer, make sure the lyophilizer lid is off in order to let lyophilizer dry out.
# Place 45 mg of lyophilized matter into a 50ml centrifuge tube. Label the tube.
# Place 45ml of 0.9 M HCl (or load to 1mg/ml if less than 45 mg lyophilized biosolids)
# Place in oven for 3h at 100°C
# Cool Sample in an ice bath prior to HPLC analysis - HCl solution can be measured directly on HPLC via [[Measurement of Sugars and Alcohol on HPLC]].

==Common Mistakes==

{| class="wikitable sortable"
|-
! Mistake
! Evidence of the Mistake
!Cause
! Effect on Results
|-
| Leave valve to lyophilzer jar open
| Excessive ice forms on the cooling coils of the lyophilizer.
|Moisture from the air allowed to enter. 
| Cannot complete lyophilization in reasonable time.
|}

==Precision and Interference==
RedCorn & Engelberth indicated that a potential 5% increase in final glucose measured could be due to degradation of cellulose when measuring activated sludge samples<ref name=":0" /><references />

Main Page

2019-03-04T09:20:15Z

Raymond RedCorn:

Outline for Lab Equipment Manual

2019-03-03T02:31:52Z

Raymond RedCorn:

Outline for Lab Equipment Manual

2019-03-03T02:28:57Z

Raymond RedCorn:

Outline for Lab Equipment Manual

2019-03-03T02:22:27Z

Raymond RedCorn: /* Upgrades, Modifications, Hacks */

Outline for Lab Equipment Manual

2019-03-03T02:21:51Z

Raymond RedCorn: /* Operation Methods */

Outline for Lab Equipment Manual

2019-03-03T02:21:26Z

Raymond RedCorn:

Outline for Lab Equipment Manual

2019-03-03T02:20:52Z

Raymond RedCorn:

Outline for Lab Equipment Manual

2019-03-03T02:16:29Z

Raymond RedCorn: /* Maintenance and Repair */

The goal of this outline is to standardize the communication of scientific and technical information. Try to follow the spirit of the outline but delete irrelevant sections and alter as needed. If information for a section is not available at the time of page creation, but the section is still relevant, keep the section to indicate the opportunity to contribute to others. Additional guidance is provided in comments that only appear in the source code.

== Click "Edit Source" above, then copy and paste the text below the dotted line to start a page for a process node. ==
----------

{{Template:CiteAuthors}}

'''This system is also called:'''
'''Keywords:'''

== Operation ==

=== Operation Methods ===

===Troubleshooting ===



{| class="wikitable sortable"
|-
! Problem
! Symptom (s)
! Fundamental Cause
! Solution

|-
| A goal the user cannot achieve
| Usually a measurable or observable attribute
| Connect to a more fundamental principle
| Action that can be taken
|}

==Maintenance ==
===Maintenance Schedule===



{| class="wikitable sortable"
|-
! Frequency
! Action
! Who Performs?
! Time to Complete
|-
| (state the frequency)
| (state the action)
| (User, Professional, Manufacturer, Anyone)
| (Number and unit of time)
|}

==Repair ==

== Safety ==

== Upgrades, Modifications, Hacks ==

==Versions of the System==


{| class="wikitable sortable"
|-
! Version
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Version)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}

=Principles of Operation=


==Modes of Operation==


==Operating Specifications==
===Operating Parameters and Limitations===


{| class="wikitable sortable"
|-
! rowspan="2" |Parameter
! colspan="3" |Optimum
! rowspan="2" |Operating Range
! rowspan="2" |Units
! rowspan="2" |Effect on Outputs
|-
!(e.g. Mode 1) !! (e.g Mode 2) !! (e.g. Mode 3)
|-
| (e.g. Temperature)
| style="text-align:right;" | (Mode 1 Optimum)
| style="text-align:right;" | (Mode 2 Optimum)
| style="text-align:right;" | (Mode 3 Optimum)
| style="text-align:right;" | (e.g. 40-70)
| (e.g °C)
| (notes)
|-
| (e.g. pH)
| colspan="3" style="text-align:center;" | (e.g. 7)
| style="text-align:right;" | (e.g. 6.5-8.5)
| -
| (notes)
|}

===Requirements for Operation===

=Diagrams=


=Commissioning=
=Best Practices=

==Warranties==


=Systems Instances=

{| class="wikitable sortable"
|-
! Make
! Model
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Company)
| (Insert Model)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}

{| class="wikitable sortable"
|-
! Location
! Date Installed
! Owner/Operator
|-
|
|
|
|}

==Case Studies==

==Intellectual Property==

== End of Life ==

==Cost Data==

==Manufacturer Information==

Outline for Lab Equipment Manual

2019-03-03T02:08:54Z

Raymond RedCorn:

The goal of this outline is to standardize the communication of scientific and technical information. Try to follow the spirit of the outline but delete irrelevant sections and alter as needed. If information for a section is not available at the time of page creation, but the section is still relevant, keep the section to indicate the opportunity to contribute to others. Additional guidance is provided in comments that only appear in the source code.

== Click "Edit Source" above, then copy and paste the text below the dotted line to start a page for a process node. ==
----------

{{Template:CiteAuthors}}

'''This system is also called:'''
'''Keywords:'''

== Operation ==

==Maintenance and Repair==
===Maintenance Schedule===



{| class="wikitable sortable"
|-
! Frequency
! Action
! Who Performs?
! Time to Complete
|-
| (state the frequency)
| (state the action)
| (User, Professional, Manufacturer, Anyone)
| (Number and unit of time)
|}

===Troubleshooting ===



{| class="wikitable sortable"
|-
! Problem
! Symptom (s)
! Fundamental Cause
! Solution

|-
| A goal the user cannot achieve
| Usually a measurable or observable attribute
| Connect to a more fundamental principle
| Action that can be taken
|}

===Repairs===

=Principles of Operation=


==Modes of Operation==


==Operating Specifications==
===Operating Parameters and Limitations===


{| class="wikitable sortable"
|-
! rowspan="2" |Parameter
! colspan="3" |Optimum
! rowspan="2" |Operating Range
! rowspan="2" |Units
! rowspan="2" |Effect on Outputs
|-
!(e.g. Mode 1) !! (e.g Mode 2) !! (e.g. Mode 3)
|-
| (e.g. Temperature)
| style="text-align:right;" | (Mode 1 Optimum)
| style="text-align:right;" | (Mode 2 Optimum)
| style="text-align:right;" | (Mode 3 Optimum)
| style="text-align:right;" | (e.g. 40-70)
| (e.g °C)
| (notes)
|-
| (e.g. pH)
| colspan="3" style="text-align:center;" | (e.g. 7)
| style="text-align:right;" | (e.g. 6.5-8.5)
| -
| (notes)
|}

===Requirements for Operation===

=Diagrams=


=Commissioning=
=Best Practices=

==Warranties==


=Systems Instances=

{| class="wikitable sortable"
|-
! Make
! Model
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Company)
| (Insert Model)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}

{| class="wikitable sortable"
|-
! Location
! Date Installed
! Owner/Operator
|-
|
|
|
|}

==Upgrades, Modifications, Hacks==

==Case Studies==

==Versions of the System==


{| class="wikitable sortable"
|-
! Version
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Version)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}

==Safety==


==Intellectual Property==

== End of Life ==

==Cost Data==

==Manufacturer Information==

Outline for Lab Equipment Manual

2019-03-03T01:57:46Z

Raymond RedCorn: /* Maintenance and Repair */

The goal of this outline is to standardize the communication of scientific and technical information. Try to follow the spirit of the outline but delete irrelevant sections and alter as needed. If information for a section is not available at the time of page creation, but the section is still relevant, keep the section to indicate the opportunity to contribute to others. Additional guidance is provided in comments that only appear in the source code.

Click "Edit Source" above, then copy and paste the text below the dotted line to start a page for a process node.

----------

{{Template:CiteAuthors}}

'''This system is also called:'''
'''Keywords:'''

=Principles of Operation=


==Modes of Operation==


==Operating Specifications==
===Operating Parameters and Limitations===


{| class="wikitable sortable"
|-
! rowspan="2" |Parameter
! colspan="3" |Optimum
! rowspan="2" |Operating Range
! rowspan="2" |Units
! rowspan="2" |Effect on Outputs
|-
!(e.g. Mode 1) !! (e.g Mode 2) !! (e.g. Mode 3)
|-
| (e.g. Temperature)
| style="text-align:right;" | (Mode 1 Optimum)
| style="text-align:right;" | (Mode 2 Optimum)
| style="text-align:right;" | (Mode 3 Optimum)
| style="text-align:right;" | (e.g. 40-70)
| (e.g °C)
| (notes)
|-
| (e.g. pH)
| colspan="3" style="text-align:center;" | (e.g. 7)
| style="text-align:right;" | (e.g. 6.5-8.5)
| -
| (notes)
|}

===Requirements for Operation===


=Diagrams=


=Maintenance and Repair=
==Maintenance Schedule==



{| class="wikitable sortable"
|-
! Frequency
! Action
! Who Performs?
! Time to Complete
|-
| (state the frequency)
| (state the action)
| (User, Professional, Manufacturer, Anyone)
| (Number and unit of time)
|}

==Known Failures and Solutions==



{| class="wikitable sortable"
|-
! Problem
! Symptom (s)
! Fundamental Cause
! Solution

|-
| A goal the user cannot achieve
| Usually a measurable or observable attribute
| Connect to a more fundamental principle
| Action that can be taken
|}

=Commissioning=
=Best Practices=

==Warranties==


=Systems Instances=

{| class="wikitable sortable"
|-
! Make
! Model
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Company)
| (Insert Model)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}

{| class="wikitable sortable"
|-
! Location
! Date Installed
! Owner/Operator
|-
|
|
|
|}

==Upgrades, Modifications, Hacks==

==Case Studies==

==Versions of the System==


{| class="wikitable sortable"
|-
! Version
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Version)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}

==Safety==


==Intellectual Property==

== End of Life ==

==Cost Data==

==Manufacturer Information==

Outline for Lab Equipment Manual

2019-03-03T01:55:39Z

Raymond RedCorn: Created page with "The goal of this outline is to standardize the communication of scientific and technical information. Try to follow the spirit of the outline but delete irrelevant sections an..."

The goal of this outline is to standardize the communication of scientific and technical information. Try to follow the spirit of the outline but delete irrelevant sections and alter as needed. If information for a section is not available at the time of page creation, but the section is still relevant, keep the section to indicate the opportunity to contribute to others. Additional guidance is provided in comments that only appear in the source code.

Click "Edit Source" above, then copy and paste the text below the dotted line to start a page for a process node.

----------

{{Template:CiteAuthors}}

'''This system is also called:'''
'''Keywords:'''

=Principles of Operation=


==Modes of Operation==


==Operating Specifications==
===Operating Parameters and Limitations===


{| class="wikitable sortable"
|-
! rowspan ="2"|Parameter
! colspan = "3"|Optimum
! rowspan ="2"|Operating Range
! rowspan ="2"|Units
! rowspan ="2"|Effect on Outputs
|-
!(e.g. Mode 1) !! (e.g Mode 2) !! (e.g. Mode 3)
|-
| (e.g. Temperature)
| style="text-align:right;"| (Mode 1 Optimum)
| style="text-align:right;"| (Mode 2 Optimum)
| style="text-align:right;"| (Mode 3 Optimum)
| style="text-align:right;"| (e.g. 40-70)
| (e.g °C)
| (notes)
|-
| (e.g. pH)
| colspan = "3" style="text-align:center;" | (e.g. 7)
| style="text-align:right;"| (e.g. 6.5-8.5)
| -
| (notes)
|}

===Requirements for Operation===


=Diagrams=


=Maintenance and Repair=
==Monitoring==
==Maintenance Schedule==




{| class="wikitable sortable"
|-
! Frequency
! Action
! Who Performs?
! Time to Complete
|-
| (state the frequency)
| (state the action)
| (User, Professional, Manufacturer, Anyone)
| (Number and unit of time)
|}

==Known Failures and Solutions==




{| class="wikitable sortable"
|-
! Problem
! Symptom (s)
! Fundamental Cause
! Solution

|-
| A goal the user cannot achieve
| Usually a measurable or observable attribute
| Connect to a more fundamental principle
| Action that can be taken
|}

=Commissioning=

=Best Practices=

==Warranties==


=End of Life=

==Systems Instances==


{| class="wikitable sortable"
|-
! Make
! Model
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Company)
| (Insert Model)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}

{| class="wikitable sortable"
|-
! Location
! Date Installed
! Owner/Operator
|-
|
|
|
|}

==Upgrades, Modifications, Hacks==

==Case Studies==

==Versions of the System==


{| class="wikitable sortable"
|-
! Version
! Dates of Production
! End of Production
! Number Produced

|-
| (Insert Version)
| (State a Date)
| (State a Date)
| (State a unitless quantity)
|}

=Safety=


=Intellectual Property=


=Cost Data=

=Manufacturer Information=

Template:Method

2019-03-02T10:09:34Z

Raymond RedCorn: Created page with "<!--The goal of this outline is to standardize the communication of scientific methods. Try to follow the spirit of the outline but alter as needed. If information for a secti..."

Conversion of Food Waste to Lactic Acid

2019-03-02T10:07:19Z

Raymond RedCorn: Undo revision 667 by Raymond RedCorn (talk)

{{Template:CiteAuthors}}

Introduction
Naturally present lactic acid bacteria have been utilized in food preservation for thousands of years, but only recently have experiments demonstrated the potential to use discarded food to produce lactic acid as an industrial commodity (Soomro et al., 2002). Homogenous food waste sources from processing facilities, like wastewater from potato starch extraction or wheat bran from wheat milling, have been the chosen substrate for much of the experimentation to produce lactic acid (Altaf et al., 2006; Huang et al., 2005; Naveena et al., 2005; Ohkouchi & Inoue, 2006; Rojan et al., 2007). Additionally, heterogeneous food sources from hotels and cafeterias have also been used to successfully make food waste.

The potential of achieving significant lactic acid concentrations utilizing heterogeneous food waste sources has been well established in the previous decade. The body of previous work can be characterized in two groups; inoculated digestions and open digestions. Inoculated digestions typically sterilize the substrate then inoculate with specialized bacteria strains. Often the inoculation strain cannot assimilate the array of sugars directly, and amolytic enzymes are a required process input to hydrolyze the complex carbohydrates. Open digestions use naturally present bacterial communities to generate enzymes for hydrolysis internally, reducing process complexity. Theoretically, the microbial ecology of open digestions also provides process stability in the digestion of diverse and varying food waste streams, but this has yet to be verified.

Inoculated Fermentations

The inoculated experiments have generally achieved the highest final concentration and the highest optical purity. Sakai et al. (2003) collected food waste from restaurants, hotels, and hospitals, processed the waste in an autoclave, hydrolyzed with 300-ppm glocomylase, and then inoculated w/ Lactobacillus rhamnosus. Concentrations of 60 g L-1 lactic acid were achieved in 3-4 days (Sakai et al., 2003). Similarly, Sakai and Ezaki hydrolyzed unsterilized model kitchen refuse with glucomylase and inoculated with Bacillus coagulans. High optical purity (97%) was achieved with L(+)-lactic acid concentrations of 86 g L-1 (Sakai & Ezaki, 2006). Other research has sought out lactic acid bacteria strains that express amolytic enzymes, negating the need to add them to them prior to digestion. Wang et al. (2005) isolated amolytic strains of lactic acid bacteria and identified two high yield homolactic Lactobacillus strains; TD175 and TH165. When inoculated with 15% v/w of the strains it was found that each performed well, achieving 29.49 and 28.23 g L-1 lactic acid respectively. However, this was a modest improvement over the control which achieved 24.69 g L-1 (Wang et al., 2005). It is unclear whether the improvement in final concentration was due to the specific bacteria inoculated or a boost in cell count of lactic acid bacteria compared to the control. When the food waste was sterilized prior to inoculation with TD175 and TH165, lactic acid yield was reduced compared to the non-sterilized inoculations. This indicates that a broader microbial ecology, an increase in cell count, or both have a positive impact on the digestion (Wang et al., 2005).

Open Fermentations

Multiple experiments have demonstrated the potential of open digestion using lactic acid bacteria. Under appropriate conditions, naturally occurring lactic acid bacteria will out-compete other flora in the digestion of food waste (Sakai et al., 2000; Wang et al., 2001; Zhang et al., 2008). Sakai et al. (2000) was the first to demonstrate that open digestion of food waste could produce primarily lactic acid. Concentrations of 45 g L-1 were achieved at 37 °C over 120 hours. The substrate used in these experiments was a “model kitchen waste” which was made from a selection of edible foods meant to approximate the consistency of municipal food waste. Sakai also identified the dominant bacterium as Lactobacillus plantarum and L. brevis. Neither bacteria demonstrated the ability to assimilate starch or cellulose directly, indicating that the broader microbial ecology is important in the digestion process (Sakai et al., 2000). Process optimization of food waste digestion to improve optical purity of the resultant acid has thus far achieved concentrations up to 49 g L-1 L(+)-lactic acid. A pH of 8 was found to be optimal (Zhang et al., 2008). However, a pH of 8 is impractical for the economic production of lactic acid because food waste typically has a pH between 4.9 and 6, and thus would require a 100-1000x increase in the natural hydroxide concentration to achieve a pH of 8 for digestion (Komemoto et al., 2009; Kwon & Lee, 2004; Omar et al., 2009). Synergistic effects were found when cafeteria food waste was co-digested with activated sludge. The co-digestion produced higher lactic acid concentrations when compared to digestion of each waste source separately (Chen et al., 2013). Table 2 4 summarizes previous work in the lactic acid digestions of heterogeneous food waste sources.

Conversion of Food Waste to Lactic Acid

2019-03-02T10:06:32Z

Raymond RedCorn:

Measurement of Glycogen in Microbiota

2019-03-01T04:03:03Z

Raymond RedCorn:

===={{Template:CiteAuthors}} ====

==== '''This method is also called:''' ====

==== '''This method is adapted from: "'''Optimisation of glycogen quantification in mixed microbial cultures" 2012<ref>{{Cite journal|date=2012-08-01|title=Optimisation of glycogen quantification in mixed microbial cultures|url=https://www.sciencedirect.com/science/article/pii/S0960852412008401?via=ihub|journal=Bioresource Technology|language=en|volume=118|doi=10.1016/j.biortech.2012.05.087|issn=0960-8524}}</ref> ====

==== '''This method was used for:''' Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities, 2018<ref name=":0">{{Cite journal|last=RedCorn, Engelberth|first=|date=2018|title=Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities|url=https://ascelibrary.org/doi/abs/10.1061/%28ASCE%29EE.1943-7870.0001438|journal=Journal of Environmental Engineering|volume=144|pages=Issue 9|via=}}</ref> ====

== Discussion ==
Samples are prepped by preserving with formaldehyde prior to lyophilizing; this is the same as methods measuring PHA and therefore the lyophilized sample can be used for both glycogen and PHA analysis downstream. If HPLC is used for the final measurement then the total glucose is assumed to all come from glycogen. If other carbohydrate analysis methods are used (e.g. Phenol-Sulfuric Acid method) then there is a greater potential of interference from non-glucose carbohydrates.

== Materials and Equipment ==
* Centrifuge
* Fume Hood
* Lyophilizer
* 50ml centrifuge tubes (e.g. Falcon Tubes)

==Reagents==
{| class="wikitable sortable"
|-
! Reagent
! Concentration
! Units
! CAS Number
|-
| Formaldehyde
| 37
| %
| 50-00-0
|-
|[[Phosphate Buffered Saline (PBS) Solution|PBS Solution]]
|
|
|
|-
|HCl
|0.9
|Molar
|7647-01-0
|}

==Procedure==
# Label Tubes;
# While in a fume hood, add 4 to 5 drops (0.25 ml) of 37% formaldehyde to the 50ml centrifuge tube. This will act as a sample preserving agent.
# Place aliquots of 40 ml per sample in 50 ml centrifuge tubes.
# Collect sludge in a 15 ml centrifuge tube (should be about 20 mg solids worth) through one of the following methods;
# Store at 4°C for 2 hours
# Wash the sample as follows to remove paraformaldehyde or formaldehyde; Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Centrifuge Sample at 5000 rcf for 5min, decant supernatant
# Cover with parafilm and poke holes in the parafilm. Place cap on over parafilm. Freeze sample in -80°C Freezer.
# Start the lyophlizer cooling unit and run for 10 min prior to running.
# Remove cap from sample. Place sample in lyophilizer and start the vacuum pump. Ensure vacuum is being supplied to lyophlilizer container, which contains the sample. Lyophlize overnight.
# When removing from lyophilizer, make sure the lyophilizer lid is off in order to let lyophilizer dry out.
# Place 45 mg of lyophilized matter into a 50ml centrifuge tube. Label the tube.
# Place 45ml of 0.9 M HCl (or load to 1mg/ml if less than 45 mg lyophilized biosolids)
# Place in oven for 3h at 100°C
# Cool Sample in an ice bath prior to HPLC analysis - HCl solution can be measured directly on HPLC via [[Measurement of Sugars and Alcohol on HPLC]].

==Common Mistakes==

{| class="wikitable sortable"
|-
! Mistake
! Evidence of the Mistake
!Cause
! Effect on Results
|-
| Leave valve to lyophilzer jar open
| Excessive ice forms on the cooling coils of the lyophilizer.
|Moisture from the air allowed to enter. 
| Cannot complete lyophilization in reasonable time.
|}

==Precision and Interference==
RedCorn & Engelberth indicated that a potential 5% increase in final glucose measured could be due to degradation of cellulose when measuring activated sludge samples<ref name=":0" /><references />

Measurement of Glycogen in Microbiota

2019-03-01T04:01:46Z

Raymond RedCorn: /* Materials and Equipment */

===={{Template:CiteAuthors}} ====

==== '''This method is also called:''' ====

==== '''This method is adapted from: "'''Optimisation of glycogen quantification in mixed microbial cultures" 2012<ref>{{Cite journal|date=2012-08-01|title=Optimisation of glycogen quantification in mixed microbial cultures|url=https://www.sciencedirect.com/science/article/pii/S0960852412008401?via=ihub|journal=Bioresource Technology|language=en|volume=118|doi=10.1016/j.biortech.2012.05.087|issn=0960-8524}}</ref> ====

==== '''This method was used for:''' Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities, 2018<ref name=":0">{{Cite journal|last=RedCorn, Engelberth|first=|date=2018|title=Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities|url=https://ascelibrary.org/doi/abs/10.1061/%28ASCE%29EE.1943-7870.0001438|journal=Journal of Environmental Engineering|volume=144|pages=Issue 9|via=}}</ref> ====

== Discussion ==
Samples are prepped by preserving with formaldehyde prior to lyophilizing; this is the same as methods measuring PHA and therefore the lyophilized sample can be used for both glycogen and PHA analysis downstream. If HPLC is used for the final measurement then the total glucose is assumed to all come from glycogen. If other carbohydrate analysis methods are used (e.g. Phenol-Sulfuric Acid method) then there is a greater potential of interference from non-glucose carbohydrates.

== Materials and Equipment ==
* Centrifuge
* Fume Hood
* Lyophilizer
* 50ml centrifuge tubes (e.g. Falcon Tubes)

==Reagents==
{| class="wikitable sortable"
|-
! Reagent
! Concentration
! Units
! CAS Number
|-
| Formaldehyde
| 37
| %
| 50-00-0
|-
|[[Phosphate Buffered Saline (PBS) Solution|PBS Solution]]
|
|
|
|-
|HCl
|0.9
|Molar
|7647-01-0
|}

==Procedure==
# Label Tubes;
# While in a fume hood, add 4 to 5 drops (0.25 ml) of 37% formaldehyde to the 50ml centrifuge tube. This will act as a sample preserving agent.
# Place aliquots of 40 ml per sample in 50 ml centrifuge tubes.
# Collect sludge in a 15 ml centrifuge tube (should be about 20 mg solids worth) through one of the following methods;
# Store at 4°C for 2 hours
# Wash the sample as follows to remove paraformaldehyde or formaldehyde; Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Centrifuge Sample at 5000 rcf for 5min, decant supernatant
# Cover with parafilm and poke holes in the parafilm. Place cap on over parafilm. Freeze sample in -80°C Freezer.
# Start the lyophlizer cooling unit and run for 10 min prior to running.
# Remove cap from sample. Place sample in lyophilizer and start the vacuum pump. Ensure vacuum is being supplied to lyophlilizer container, which contains the sample. Lyophlize overnight.
# When removing from lyophilizer, make sure the lyophilizer lid is off in order to let lyophilizer dry out.
# Place 45 mg of lyophilized matter into a 50ml centrifuge tube. Label the tube.
# Place 45ml of 0.9 M HCl (or load to 1mg/ml if less than 45 mg lyophilized biosolids)
# Place in oven for 3h at 100°C
# Cool Sample in an ice bath prior to HPLC analysis - HCl solution can be measured directly on HPLC via [[Measurement of Sugars and Alcohol on HPLC]].

==Common Mistakes==

{| class="wikitable sortable"
|-
! Mistake
! Evidence of the Mistake
!Cause
! Effect on Results
|-
| Leave valve to lyophilzer jar
| Cooling coils on lyophilizer have excessive ice
|Moisture from the air allowed to enter. 
| Cannot complete lyophilization
|}

==Precision and Interference==
RedCorn & Engelberth indicated that a potential 5% increase in final glucose measured could be due to degradation of cellulose when measuring activated sludge samples<ref name=":0" /><references />

Measurement of Glycogen in Microbiota

2019-03-01T04:01:21Z

Raymond RedCorn: /* Reagents */

===={{Template:CiteAuthors}} ====

==== '''This method is also called:''' ====

==== '''This method is adapted from: "'''Optimisation of glycogen quantification in mixed microbial cultures" 2012<ref>{{Cite journal|date=2012-08-01|title=Optimisation of glycogen quantification in mixed microbial cultures|url=https://www.sciencedirect.com/science/article/pii/S0960852412008401?via=ihub|journal=Bioresource Technology|language=en|volume=118|doi=10.1016/j.biortech.2012.05.087|issn=0960-8524}}</ref> ====

==== '''This method was used for:''' Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities, 2018<ref name=":0">{{Cite journal|last=RedCorn, Engelberth|first=|date=2018|title=Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities|url=https://ascelibrary.org/doi/abs/10.1061/%28ASCE%29EE.1943-7870.0001438|journal=Journal of Environmental Engineering|volume=144|pages=Issue 9|via=}}</ref> ====

== Discussion ==
Samples are prepped by preserving with formaldehyde prior to lyophilizing; this is the same as methods measuring PHA and therefore the lyophilized sample can be used for both glycogen and PHA analysis downstream. If HPLC is used for the final measurement then the total glucose is assumed to all come from glycogen. If other carbohydrate analysis methods are used (e.g. Phenol-Sulfuric Acid method) then there is a greater potential of interference from non-glucose carbohydrates.

== Materials and Equipment ==
* Fume Hood
* Lyophilizer
* 50ml centrifuge tubes (e.g. Falcon Tubes)

==Reagents==
{| class="wikitable sortable"
|-
! Reagent
! Concentration
! Units
! CAS Number
|-
| Formaldehyde
| 37
| %
| 50-00-0
|-
|[[Phosphate Buffered Saline (PBS) Solution|PBS Solution]]
|
|
|
|-
|HCl
|0.9
|Molar
|7647-01-0
|}

==Procedure==
# Label Tubes;
# While in a fume hood, add 4 to 5 drops (0.25 ml) of 37% formaldehyde to the 50ml centrifuge tube. This will act as a sample preserving agent.
# Place aliquots of 40 ml per sample in 50 ml centrifuge tubes.
# Collect sludge in a 15 ml centrifuge tube (should be about 20 mg solids worth) through one of the following methods;
# Store at 4°C for 2 hours
# Wash the sample as follows to remove paraformaldehyde or formaldehyde; Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Centrifuge Sample at 5000 rcf for 5min, decant supernatant
# Cover with parafilm and poke holes in the parafilm. Place cap on over parafilm. Freeze sample in -80°C Freezer.
# Start the lyophlizer cooling unit and run for 10 min prior to running.
# Remove cap from sample. Place sample in lyophilizer and start the vacuum pump. Ensure vacuum is being supplied to lyophlilizer container, which contains the sample. Lyophlize overnight.
# When removing from lyophilizer, make sure the lyophilizer lid is off in order to let lyophilizer dry out.
# Place 45 mg of lyophilized matter into a 50ml centrifuge tube. Label the tube.
# Place 45ml of 0.9 M HCl (or load to 1mg/ml if less than 45 mg lyophilized biosolids)
# Place in oven for 3h at 100°C
# Cool Sample in an ice bath prior to HPLC analysis - HCl solution can be measured directly on HPLC via [[Measurement of Sugars and Alcohol on HPLC]].

==Common Mistakes==

{| class="wikitable sortable"
|-
! Mistake
! Evidence of the Mistake
!Cause
! Effect on Results
|-
| Leave valve to lyophilzer jar
| Cooling coils on lyophilizer have excessive ice
|Moisture from the air allowed to enter. 
| Cannot complete lyophilization
|}

==Precision and Interference==
RedCorn & Engelberth indicated that a potential 5% increase in final glucose measured could be due to degradation of cellulose when measuring activated sludge samples<ref name=":0" /><references />

Phosphate Buffered Saline (PBS) Solution

2019-03-01T04:00:25Z

Raymond RedCorn:

Phosphate Buffered Saline (PBS) Solution

2019-03-01T04:00:00Z

Raymond RedCorn: /* Materials and Equipment */

Phosphate Buffered Saline (PBS) Solution

2019-03-01T03:54:30Z

Raymond RedCorn: Created page with " <!--The goal of this outline is to standardize the communication of scientific methods. Try to follow the spirit of the outline but alter as needed. If information for a sect..."

Measurement of Glycogen in Microbiota

2019-03-01T03:50:18Z

Raymond RedCorn: /* Precision and Interference */

===={{Template:CiteAuthors}} ====

==== '''This method is also called:''' ====

==== '''This method is adapted from: "'''Optimisation of glycogen quantification in mixed microbial cultures" 2012<ref>{{Cite journal|date=2012-08-01|title=Optimisation of glycogen quantification in mixed microbial cultures|url=https://www.sciencedirect.com/science/article/pii/S0960852412008401?via=ihub|journal=Bioresource Technology|language=en|volume=118|doi=10.1016/j.biortech.2012.05.087|issn=0960-8524}}</ref> ====

==== '''This method was used for:''' Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities, 2018<ref name=":0">{{Cite journal|last=RedCorn, Engelberth|first=|date=2018|title=Quantifying Glycogen in Solids at Full-Scale Enhanced Biological Phosphorous Removal Wastewater Facilities|url=https://ascelibrary.org/doi/abs/10.1061/%28ASCE%29EE.1943-7870.0001438|journal=Journal of Environmental Engineering|volume=144|pages=Issue 9|via=}}</ref> ====

== Discussion ==
Samples are prepped by preserving with formaldehyde prior to lyophilizing; this is the same as methods measuring PHA and therefore the lyophilized sample can be used for both glycogen and PHA analysis downstream. If HPLC is used for the final measurement then the total glucose is assumed to all come from glycogen. If other carbohydrate analysis methods are used (e.g. Phenol-Sulfuric Acid method) then there is a greater potential of interference from non-glucose carbohydrates.

== Materials and Equipment ==
* Fume Hood
* Lyophilizer
* 50ml centrifuge tubes (e.g. Falcon Tubes)

==Reagents==
{| class="wikitable sortable"
|-
! Reagent
! Concentration
! Units
! CAS Number
|-
| Formaldehyde
| 37
| %
| 50-00-0
|-
|PBS Solution
|
|
|
|-
|HCl
|0.9
|Molar
|7647-01-0
|}

==Procedure==
# Label Tubes;
# While in a fume hood, add 4 to 5 drops (0.25 ml) of 37% formaldehyde to the 50ml centrifuge tube. This will act as a sample preserving agent.
# Place aliquots of 40 ml per sample in 50 ml centrifuge tubes.
# Collect sludge in a 15 ml centrifuge tube (should be about 20 mg solids worth) through one of the following methods;
# Store at 4°C for 2 hours
# Wash the sample as follows to remove paraformaldehyde or formaldehyde; Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Add 10 ml of PBS solution and vortex sample to suspend pellet. Centrifuge at 3000 RCF for 5 min, and carefully decant the supernatant. Centrifuge Sample at 5000 rcf for 5min, decant supernatant
# Cover with parafilm and poke holes in the parafilm. Place cap on over parafilm. Freeze sample in -80°C Freezer.
# Start the lyophlizer cooling unit and run for 10 min prior to running.
# Remove cap from sample. Place sample in lyophilizer and start the vacuum pump. Ensure vacuum is being supplied to lyophlilizer container, which contains the sample. Lyophlize overnight.
# When removing from lyophilizer, make sure the lyophilizer lid is off in order to let lyophilizer dry out.
# Place 45 mg of lyophilized matter into a 50ml centrifuge tube. Label the tube.
# Place 45ml of 0.9 M HCl (or load to 1mg/ml if less than 45 mg lyophilized biosolids)
# Place in oven for 3h at 100°C
# Cool Sample in an ice bath prior to HPLC analysis - HCl solution can be measured directly on HPLC via [[Measurement of Sugars and Alcohol on HPLC]].

==Common Mistakes==

{| class="wikitable sortable"
|-
! Mistake
! Evidence of the Mistake
!Cause
! Effect on Results
|-
| Leave valve to lyophilzer jar
| Cooling coils on lyophilizer have excessive ice
|Moisture from the air allowed to enter. 
| Cannot complete lyophilization
|}

==Precision and Interference==
RedCorn & Engelberth indicated that a potential 5% increase in final glucose measured could be due to degradation of cellulose when measuring activated sludge samples<ref name=":0" /><references />

Measurement of Glycogen in Microbiota

2019-03-01T03:45:19Z

Raymond RedCorn:

Measurement of Glycogen in Microbiota

2019-03-01T03:41:20Z

Raymond RedCorn: