Thesis - technical hitches :S

Beautiful folk! :)

Here I am with the first problems with my thesis...

I'm actually preparing the colture medium for my anaerobic bacteria, of course to be sure that no oxygen is inside i need a redox indicator. In my previous post i mentioned Resazurin, apparently this compound create problems to our HPLC-MS releasing crystals in the columns. I should find a way to take off the Resazurin before the analysis... not so easy considering that I'm monitoring PFCs (PFOS, PFOA and PFBS) and the structure of my redox indicator doesn't allow me to use a lot of extraction techniques without damaging my metabolites! :(

Checking also other redox indicators i could notice how they are really similar between them...

In conclusion i thought to use Titanium(III)-citrate that becomes white once oxydated. Of course i should take into account in my final calculations that it could degradate my PFCs as shown in the following article: http://www.mendeley.com/research/reductive-defluorination-of-perfluorooctane-sulfonate/# ...

I'm going to propose this to my supervisor and I'll let you know! :):):)

Besitooos!

   

Best Pasta Ever (BPE) recipe! :)

Ladies and gentlemen,

welcome to "Fra in da kitchen" lesson one! :)

I'll try to explain you how to prepare the pasta that has been considered the best ever by my friends Party Boy and The Douche. I know a lot of celebrities... eh eh eh!

Here we are schematic and painless:
(the recipe is for 4-5 persons, Party Boy and The Douche can finish the same amount alone! :S)

1. Oil in the pan with 250g of mushrooms, well cut (better champignon)
2. After couple of mins add bacon (figure 1)



Figure 1: I know, it's expired!

3. When the bacon is ready add peas (figure 2)
4. In 5 mins our sauce is ready. 
5. Boil the water and add 3 spoons of salt.
6. Add the pasta (500 g) when the water is boiling, and mix it.
7. Wait 12 mins for "fusilli" or "penne".
8. Remove the water and add the sauce and a bit of oil.
9. Warm it up (over a low flame) and mix for around 5 mins. 

Figure 2: ITALISSIMA :D

Variations: you could add milk cream between step 8 and 9. 

To conclude i would like to give you some tips to avoid bad italian restaurants, so stay away from places that offer you:

1. Pizza bolognese (what's that???)
2. Makkaroni, macaronni etc. (what's that again??? better if you find "Spaghetti"!)
3. Pesto in sandwiches (absolutely not!)
4. Waiters called Napoli/Firenze :D

Bon appetit! :)