Thread:User talk:Armondikov/Sig/reply

It might be tea time in ADK's segment of the globe, I don't know.

Pasteurizaton is something I try to do daily, or at least semiweekly. It is more about microbiology than chemistry, strictly speaking. In my fiddle-fixing activities, I use leather-flavoured Jell-O to stick bits of wood to other bits. Dry granules of animal hide glue keep indefinitely, but soaked in warm water, they form a gel which makes an outstanding culture medium for fungi and bacteria. Rather than have my glue turn into a science project with black, green and white fuzz growing on it, I melt it in a hot-water bath nearly every day, and keep it covered so viable microbes don't come drifting down on their little dust-particle rafts.

That heating (with the intent of killing microbes) amounts to pasteurisation. Dairies do a similar thing to milk before sealing it in jugs.

A bassoon, being an overgrown cousin of the ill wind that nobody blows good, or oboe, must require all kinds of idiosyncratic procedures to keep it on top of its form, I don't know. I know a bit more about what bagpipers do to keep their bags in condition, and trust me on this, you don't want to know.