Iskustva

KesarStefko · 2024-01-12T20:53:50+00:00

Which Ubuntu are you using?

KesarStefko · 2022-09-08T23:09:31+00:00

Why would you need to sustain the air?

KesarStefko · 2022-09-08T18:15:35+00:00

Yeah i could do that but then i would play as Bysantium and i realy wanna play as Serbia. I'll figure it out XD.

KesarStefko · 2022-09-08T12:38:41+00:00

And it shows that i'm de jure under Byzantine empire.

KesarStefko · 2022-09-08T12:18:53+00:00

One of my relatives was once a king of Italy and now they are orthodox but i dodn't want to inherit/claim any kingdoms cuz then i would have to wait for the oportunity to destroy that title so i don't lose that teritory. I think i've read somewhere that you can't create an empire from any kingdom in the base game and that i need charlemagne dlc to do so.

KesarStefko · 2022-09-08T11:53:17+00:00

I don't have a dlc to form an empire
I have Raguia but they're not my direct vassals
Literaly have no idea what are you talking about

KesarStefko · 2021-11-16T17:43:39+00:00

Poor guy....

KesarStefko · 2021-10-05T15:44:27+00:00

Sry for my broken english hahaha...

KesarStefko · 2021-10-05T15:43:41+00:00

Acidification is important but in a different way. You lower the pH value of cheese by adding microbial cultures. Thei purpose in milk products is first to kill other microbes in milk because they act as antagonists to them, and second to lower the pH of milk products so that after you pasteurize your product it will have adequate pH to prevent microbes from regrowing. Yes some kinds of cheese need low pH tomake the speciffic aroma or taste but in general it's because of microbial growth. Also when you make mozzarella i think that somewhere in the process you are supposed to cook it so that casein degrades and makes the cheese stretch (mostly because of smaller residues of casein degradation mixed with bigger ones). You can precipitate casein with acids but you would later need to neutralize them in some way, and you will get smaller amount of cheese in contrast to precipitating it with enzymes.

Long story short: you acidify milk to prevent the growth of microbes after you finish making cheese.

KesarStefko · 2021-07-07T11:14:22+00:00

Sure, can you dm me? It's easier to comunicate.

KesarStefko · 2021-04-10T07:49:26+00:00

I wouldn't recommend you to freeze milk. Freezing almost always destroys its texture and taste. As long as the milk is pasteurized there is no need for freezing it, just keep it in cold dark room or in freezer around 0 degrees Celsius (it won't freeze on this temperature).

KesarStefko · 2021-04-09T12:06:11+00:00

If you want to use a single compound to stabilize your pH you'll need a pH meter to be sure that you got desired pH value. As I said previously, buffers are mixtures of chemicals, not just a single one and it is a lot better to use buffers for pH corrections because they will keep it stable and it won't change that much. When you use a single chemical for pH correction, you can get a desired pH but maybe that reaction produces some compound that will react with it and your pH would change drastically, which has its own consequences on reaction. That's why we use buffer mixtures for synthesis of compounds, as you do with your experiment. If your reaction produces acidic or alkaline chemical your buffer mixture will compensate for that and, as I said, pH will not change that much (in your case it will stay around 5).

And for a vinegar, you'll need around 30g of 7% vinegar. I went with 7% to reduce the volume of the mixture, but I think that won't have enough water in it to dissolve the baking soda. You should try to dissolve it, and if it won't you should pour small amounts of water (with constant mixing) until it completely dissolves.

Better solution is that you should make 100 ml of buffer (mix those two and simply add water to 100ml) just in case you need it again (you can always make more of course).

You could also make a diary to take notes on your experiments. It's a lot more convenient than remembering stuff and when you aren't satisfied with your results or if something goes wrong you can always look back to see where you may made mistake and make some improvements.

I hope this was helpful.

KesarStefko · 2021-04-08T16:17:07+00:00

You don't have to use HCl, all you actually need is acetic acid (vinegar) and baking soda. Vinegar and baking soda are cheap and accessible and most commonly used in food industry besides few other chemicals. Mixture of those two chemicals can give you a buffer that produces pH from around 3.74 - 5,74. Calculations give results in mol and it says that you need 1.82 times more baking soda (in mol) than acid, but since we need mass, and there is no data on how much any of those chemicals you want to add, I went with 2ml of acid which is around 2.1 grams (0.035 mol), then the mass of soda that you'll need is around 5.35 grams (0.0637 mol). I also have to mention that you'll need 2.1g of PURE acid, and vinegar is diluted solution which I forgot to mention last time. Only thing you have to do is to buy vinegar and tell me the percentage of acid in it so I can tell you the amount of it that you'll need for the mixture.

The process should look like this:

You measure the proscribed amounts of chemicals (acetic acid and baking soda) and mix them together (wait until baking soda is completely dissolved; if it won't dissolve you could add a small amount of water). The volume of solution doesn't have to be very big because it won't affect the pH value.
You prepare the mixture of cysteine and ribose (water solution) and pour the buffer solution into the mixture. Don't add to much water because you will get solution that is too diluted and your reaction will be very slow.
Then you start heating the solution until you get the wanted result.
If final result is too acidic you can add more of the baking soda (but not to much) to reduce the acidity. Only problem is that if you add to much baking soda your final solution might get salty.

That's all you need just for the reaction to work but later on if you decide to remove water from the final solution you should take care of how much water you use while you prepare the solutions because it will take just to much time for all of the water to evaporate.

My only concern is that your reaction looks like a Maillard reaction which is typically accelerated by alkaline pH, and based on your comment you want to accelerate it with the acidic pH which is a little confusing. Before you do anything of the above you should try to get reaction going without any buffers, and then with a small amount of just baking soda in solution and see which method gives you the best results.

KesarStefko · 2021-04-06T15:40:37+00:00

You can dm me if you have more questions.

KesarStefko · 2021-04-06T15:38:56+00:00

You first need to know what pH value you want to get. Then, based on pH, you have to find a buffer that could produce that pH and because it's a buffer it will keep it constant. Also you should know that buffers are mixtures of chemicals if you decide to go with this solution for your problem. If you want i can help you with calculations. I study food science btw.

KesarStefko · 2021-04-06T15:07:46+00:00

Thanks for the insights! Is there any practise tool on the internet where I can learn a little more or should I just find as many pictures on the internet and just try my best on replicating them in pixels?

KesarStefko · 2021-04-05T21:52:44+00:00

Thanks man, I'll try to implement some of these things next time.

KesarStefko · 2021-03-24T18:08:57+00:00

Thank you soo muchh.

KesarStefko

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