Wednesday, December 31, 2014

Residual monomers and the indoor air lacquers which harden by irradiation with ultraviolet light, i

Træmøbellakker better indoor climate
In a substitution project funded by the Environmental Protection Agency has paint manufacturer Teknos in collaboration with FORCE Technology developed UV-curable coatings for wood furniture, where emissions of allergenic unreacted monomers are substantially reduced. Read the original article here
The aim of the project was to eliminate or greatly reduce the diffusible substances in UV-curing due varnishes for furniture and thus reduce the emission of allergens in the home environment. The work has mainly focused on 1.6 hexandiolakrylat (HDDA). UV-curing furniture varnishes contain more or less unreacted monomers after UV curing, and the project showed that the paint company by a careful choice of the relevant commodities miscible to reduce this emission.
Residual monomers and the indoor air lacquers which harden by irradiation with ultraviolet light, is the main surface in the Danish furniture industry, and especially for the furniture plate. Because UV-curable varnishes and sealers applied with roller or spraying and then cured in special ovens with UV light. Paints are great advantage is an extremely rapid curing after application, which allows the handling and packaging by less than 10 seconds. When the UV-curable varnishes applied to wood, the proportion of these low viscosity varnishes miscible penetrate into the wood, whereby they can not be reached by the UV light. They therefore remain uncured. Further, the paint to a greater or lesser extent, contain substances and binders, which is not completely cross-linked by UV irradiation. These uncured substances can freely diffuse out of the tree and of lakbehandlingen when the furniture on end-user and thereby miscible affect the indoor climate negatively. One of the monomers miscible that are used in UV lacquer formulations, is 1.6 hexandiolakrylat (HDDA). According to Norse SPIN database was used a total of 31.8 tons HDDA the manufacture of paints and varnishes in Denmark in 2007. The allergenic binder is classified miscible as irritant with the risk phrases R36 / 38 (Irritating to eyes and skin) and R43 (May cause sensitization by skin contact). Uncured HDDA can evaporate and expose consumers in the domestic environment. In the Nordic ecolabelling considered health impact of allergic and / or carcinogenic miscible residual monomers to be so great that made specific requirements for the maximum miscible content of residual monomers, for example. Ecolabel criteria for chemical building products. IKEA requires UV varnishes for their wooden furniture maximum can deliver 800 mg / m2 monomers after application.
New prescription for UV-curing cabinet varnish Spray Applied miscible UV varnishes must have a sufficiently low viscosity. For both environmental and hærdningsmæssige reasons, normal lacquer thinners are not used as monomers used instead to dilution of UV varnish. A spray applied UV varnish contains, therefore, typically 35% polymer, 3% photoinitiator, 60% monomer and oligomers, as well as 2% filler. A number of suppliers of UV binders, oligomers and monomers were contacted to obtain information on possible miscible alternative raw materials. On the basis of the alternative raw physical / chemical and environmental characteristics were a testing program designed to find the best color scheme of UV-curable binder, oligomer and monomer. Both the previous miscible and new alternative binders, oligomers and monomers were acrylates. The focus was therefore on increasing the molecular weight of the acrylates used and consequently reduce miscible emissions, but without changing møbellakkens other technical properties, miscible eg. hardenability, hardness and resistance to spills. In laboratory scale was new lacquer formulations with different monomers (16 in total) miscible and various polymers miscible (18 in total) tried. The formulation was kept constant, i.e., same polymer and photo-initiator in one set of tests (with changing monomer) and the same monomer and photoinitiator in the second set of tests (with varying polymer). The first round of testing showed that 32 of the 34 new lacquer formulations hardened sufficiently. Testlakkerne was applied to wood panels and UV-cured, after which the wood panels were cut into precisely metered pieces and extracted by the requirements of IKEA's standard IOS-TM-002nd Via GC analysis was free of extractable residues per monomer. square meter applied UV-cured lacquer measured. Based on the results, the four monomers and the six polymers with the lowest values miscible of residual monomers selected for the second round of testing. In the second round of testing, all combinations of the selected monomers and polymers were tested and the 24 again lacquer formulations were applied to wood panels, UV-cured, sliced and analyzed for extractable free monomers. The results of this second round of testing miscible showed that all 24 formulations gave results of free extractable monomers during IKEA's limit of 800 mg / m2. The lowest value was 8 mg / m 2, and the maximum 527 mg / m 2. Already on the market equivalent paints were applied miscible to wood pieces, miscible UV-cured in the laboratory and analyzed in the same manner, and here the results were respectively 900 (primer) miscible and 1100 (peak

Tuesday, December 30, 2014

Danish stocks biodegradable First North Copenhagen AQUALIFE MPI ALK-Abelló Ambu Bavarian Nordic Bio


Danish stocks biodegradable First North Copenhagen AQUALIFE MPI ALK-Abelló Ambu Bavarian Nordic BioPorto Abbreviations Presentations Recent links Patents ChemoMetec Chr. Hansen Coloplast Dandrit Biotech Exiqon Presentation Genmab GN Store Nord Lundbeck NeuroSearch Novo Nordisk, Novozymes Topotarget Topotarget Abbreviations Topotarget at a Glance LifeCycle Pharma William Demant Zealand Pharma Össur Norwegian stocks biodegradable Oslo Axess Aqua Bio Technology CellCura Hofseth Biocare NattoPharma PCI Biotech biodegradable Holding biodegradable Serodus Algeta Bionor Pharma Biotec Pharmacon Clavis biodegradable Pharma Context Vision DiaGenic Medistim Navamedic Photocure Swedish stocks AktieTorget A1M Pharma Accelerator Nordic biodegradable AlphaHelix AroCell Biotech-IgG Brighter Clinical Laserthermia Emotra Enzymtica Eurocine Vaccines European Inst. of Science IDL Biotech Medfield Diagnostics MedicPen MediRox MediRätt Micropos Medical PharmaLundensis Respiratorius Rubicon Life Science SensoDetect WntResearch Orasolv Senzime SPAGO Imaging Vivoline Medical First North Stockholm ADDvise Lab Solutions Bringwell C-RAD ChronTech Pharma Diamyd Medical Dignitana Ellen Episurf Genovis Hansa Medical biodegradable Immunicum biodegradable Kancera MedCap PledPharma Quiet Vigmed Holding XVIVO Perfusion OMX Stockholm AF Active Biotech Aerocrine Allenex AstraZeneca BioGaia BioInvent International biodegradable Biotage Boule Diagnostics CellaVision Dedicare Elekta Elos Feelgood Svenska OMX Stockholm GZ Getinge Global Health Partner Immune Pharmaceuticals Karo Bio Karolinska Development Meda Medivir Moberg Pharma biodegradable NeuroVive Pharmaceutical oasmia Pharmaceutical Orexo Ortivus Probi RaySearch Laboratories Sectra Swedish Orphan Biovitrum Vitrolife US stocks Galena biodegradable Biopharma Herbalife Questcor Spectrum Taro General discussion All posts
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As a layman you must be careful not to try to interpret the technical material like this, but I read the presentation as a party posts. According to the presentation speculating in, a cross measurement between monomer and homodimer NGAL forms can provide a more accurate result in the kind of damage that occurred. (Inflammation or kidney damage) (On the spur I think it ring a bell, but I can not quite place it)
The presentation tells that Monome NGAL forms are by far the predominant in "intensive" environments, and the presence of homodimer is very low. A result based on the total NGAL is therefore fully sufficient to assess a NGAL level.
About Karl M. Bidstrup former owner of Medicoinvestor.com strategy biodegradable has for many years been profiting by incumbent shares, and burn it all on Bioporto ... Sad but true. Contact me at medico biodegradable investor (A) gmail.com if you have a million you do not know where to hide, so I'll keep it for you. :-)
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Monday, December 29, 2014

About arc reactor Karl M. Bidstrup arc reactor Tidligere ejer af Medicoinvestor.com Strategien har g


Danish stocks First North Copenhagen AQUALIFE MPI ALK-Abelló Ambu Bavarian Nordic BioPorto Abbreviations Presentations Recent links Patents arc reactor ChemoMetec Chr. Hansen Coloplast DanDrit Biotech Exiqon Presentation Genmab GN Store Nord Lundbeck NeuroSearch Novo Nordisk Novozymes Topotarget Topotarget Abbreviations Topotarget at a Glance Veloxis Pharmaceuticals William Demant Zealand Pharma Össur Norwegian stocks Oslo Axess Aqua Bio Technology CellCura Hofseth BioCare NattoPharma PCI Biotech Holding Serodus Algeta Bionor Pharma Biotec Pharmacon Clavis Pharma ContextVision DiaGenic Medistim Navamedic Photocure Swedish stocks AktieTorget A1M Pharma arc reactor Accelerator Nordic AlphaHelix AroCell Biotech-IgG Brighter Clinical Laserthermia Emotra Enzymtica Eurocine Vaccines European Inst. of Science IDL Biotech Medfield Diagnostics MedicPen arc reactor MediRox MediRätt Micropos Medical PharmaLundensis Respiratorius Rubicon Life Science SensoDetect WntResearch Orasolv Senzime arc reactor SPAGO Imaging Vivoline Medical First North Stockholm ADDvise Lab Solutions Bringwell C-RAD ChronTech arc reactor Pharma Diamyd Medical Dignitana Ellen Episurf Genovis arc reactor Hansa Medical Immunicum Kancera MedCap PledPharma Stille Vigmed Holding XVIVO Perfusion OMX Stockholm A-F Active Biotech Aerocrine Allenex AstraZeneca BioGaia BioInvent International Biotage Boule Diagnostics CellaVision Dedicare Elekta Elos Feelgood Svenska OMX Stockholm G-Z Getinge Global Health Partner Immune Pharmaceuticals Karo Bio Karolinska Development Meda Medivir Moberg Pharma NeuroVive Pharmaceutical Oasmia Pharmaceutical Orexo Ortivus Probi RaySearch Laboratories Sectra Swedish Orphan Biovitrum Vitrolife US stocks Galena Biopharma Herbalife Questcor Spectrum Taro General discussion All posts
  Aktier & Finansnyheder   Daytrading med Kozok   Private Aktieanalyser   Aktieanalyseprogram arc reactor   Guide til Aktiespil Nyhed: arc reactor Spar penge - sæt din pension på auktion Fondsbørsen First North Aktionærfordele Aktieudbytte CFD'er Kurtage Gearing Optioner arc reactor XACT Bear XACT Bull Fodboldaktier Sudoku
As a layman one should be careful to interpret on scientific data as this, but I see it merely as a a part of a larger discussion on what should/could be measured (and a part of the ongoing patent-discussion)
According to the presentation, there has been speculations as to whether a cross measurement between monomer and homodimer NGAL, could provide more precise results than a “standard” NGAL test, could give better and more precise arc reactor information of the nature of the kidney damage in question. (Inflammation or other reasons)
The presentation states, arc reactor that momone NGAL is by far the predominant in ICU’s – and that the presence of homodimer is very low. In other words – a measurement of the total level of NGAL is sufficient to make an evaluation of the state of the kidney.
About arc reactor Karl M. Bidstrup arc reactor Tidligere ejer af Medicoinvestor.com Strategien har gennem mange år været at profitere på etablerede aktier, og brænde det hele af på Bioporto... arc reactor Sad but true. Kontakt mig på medicoinvestor(A)gmail.com hvis du har en million du ikke ved hvor du skal gemme, så skal jeg nok holde den for dig. :-)
Related posts: Monomer, Homodimer eller Total NGAL?!? Tak til Fillandkill for fundet. På det netop afholde ASN... Spectrum chart update For den forsigtige investor kan der godt være en god... Spectrum June 2012 Chart update I have made an update on the Spectrum Chart. Pay... Use NGAL on ICU all-comers! arc reactor Lets help Bioporto spread the word. USE NGAL on ICU... arc reactor Gennemførsel af emission forsinket 19 meddelelse 24.10.2012 bioporto ...
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Monday, December 22, 2014

Marlene (Former Solitary mother) Tumba, Stockholm, Sweden The viktigste in life is to have good hea


My life as a former single mother, now living with a 2-metersman, two grown boys and a crazy but very charming dog. It mixes politics with fibromyalgia, exercise, health, life as contact family and a lot of other things that concern and disgust. A mishmash that is ...
"My" beach:-) Right now it feels like carbonic acid in the blood, I'm so happy! Yesterday was a very good day when it happened much fun and no tangled wires sorted out himself. The thing that makes my blood bubble is understood that the trip to Gambia is booked! In November we go, 271 days to be exact, 3 happy bloggers and 6 accompanying (2 resting with blogs) may be blogger on the road. Vingresors managers do not see the benefit of having a good cooperation with bloggers and do not give us the slightest discount rubber even though we booked for 11 people. But the girl who helped us gave us great help as she should have all the credit, despite stubborn managers ... So we have two places left if any of you are hungry. You have until Monday for you to ponder:-) Once the booking was made, I felt a total peace, while prank throughout the body. In November, I'm back and this time I get to show the country for five curious people who have never been there. Never been to Africa! I hope they will like it ... Smile was overjoyed and asked several times if it was true. I said we will fill the bags with clothes, toys and school supplies. All that his large family need, but find it difficult to buy. We will stay at a hotel on the beach, a little closer to my Swedish friend Linda. Bit aloof from tourists and sounds, the last time we stayed right in the thick and had a little trouble rubber sleeping at night because of (un) voices outside. The beach where we will stay almost completely empty and the National Park Bijilo rubber is located next door, there are lots of monkeys also looking himself in the hotel area. Guuuud what I crave! It happened more fun stuff yesterday, blah something that has been with Martin's future to do. But there are more stories about when everything is clear and everyone involved knows. This is something that will change our whole life and something we have been waiting for. As the pieces fall into place ... Yesterday was a glorious spring day with dry soil and gympadojjeväder and we booked our trip to the sun. Today, the white snow like a thick blanket over the Tumba so you yearn even more to Africa, and the snow continues to pour down ... so incredibly unnecessary, but of course quite natural in February. We have been lucky yet this winter. On the good days are relentless. Today, I get to eat lunch with one of my best friends, rubber we'll eat sushi of course! rubber I'm rubber free and will work aside a little, while Martin and Senior working. Tonight Martin away with some classmates at Aw, so I have the whole evening to myself too. Me like! It will snuggle up on the couch with the dog and nagelfix. Do you hear how good I feel! How are you?
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Marlene (Former Solitary mother) Tumba, Stockholm, Sweden The viktigste in life is to have good health and that the family is doing well. It is my belief, and therefore I try to take care of me as much as I can to take care of loved ones in the best way. I have a few passions; travel, licorice and jewelry are some of them. Africa is the favorite continent and we help a family in Gambia. Here you take advantage of everything that touches and upsets. I write about most things even things that many think is taboo. Would you like to get in touch with me for cooperation or another? Mail to mrinda@swipnet.se View my complete profile
2015 10/1 Grotesco at the Scala Theatre + Martin's birthday! 8-10 / 3 fitness Galan 21-22 / 3 Liquorice Festival 22/3 23/5 extra election Eurovision Final! 25-26 / 5 Vårruset Stockholm 19/6 Midsummer on Öland for everyone! 27-29 / 11 Everything for Health - Fitness Fair
2014 (470) December rubber (31) November (47) October (53) September (49) August (39) July (39) June (43) May (34) April (33) March (35) February (34) What is the cruise? Just love many threads ... Volunteer in Africa happens a lot now ... Are you Booyah Online? Troll in Gambia Home alone ... Kids and (over) weight Å which said brain up herself! Carbonic acid in the blood:-) So it was ... In the bath with Martin Melin ... apparently counted as abuse ... Women in Focus! Blog Flights to Gambia! Spring is coming !!! Or ... A little calmer now How nostalgic evening! 18,000 steps in heels ... Friendly weeks every day ... So extreme right! MatHem.se Stop stop stop! OS vs LGBTQ Fy for early mornings! One of those days ... We have three winners:-) Amika - lovely stuff! Yesterday we celebrated! Politics and power Juhupp ... crestfallen! When the brain stops functioning at last February! January (33) 2013 (389) December (33) November (31) October rubber (36) September (32) August (29) July (30) June (26

One further question, xsag if you want to add more yeast before bottling to ensure xsag that there


Goddagens. Have brewed beer 6 times now. Run method: - 60-90 minutes a '68grader xsag - 60-90 minutes boiling hops Fermentation in a vessel (Better Bottle) at least 2-4 weeks until fermentation has stopped. My big problem "right now" is carbonating. I've tried to make syrup 3 times. The result was one time good carbonation 2 times uneven carbonic acid. Suede Sugar Bits 2 times. Results 1 time a bell carbonic 1 time no carbonation at all. It is bitter when you have managed to get all the steps to work and the result is a beer with "crooked" carbonic acid. Now I have an IPA standing and bubbling, and I will try to run with Suede Sugar again. My theory was that the yeast was "finished" at last carbonating then I know that sugar was in each bottle, so I figured adding more yeast before butteljering. Anyone have another theory? And when it's good to adding the yeast so I know that the "mixed" out as good as possible? Is there any yeast that is particularly well suited for this? Have T-58 and S-04 at home. My plan is to mix the dry yeast in pretty much 37g boiled water so it will be rinningt, about 20 minutes before butteljering I send it into the yeast bottle. I do not believe in "leaky" caps when all the bottles at the same butteljering have the same problem, good or bad. South Beer Kit Brewer Posts: 5 Joined: Sunday 2013-02-24 10:58
Unfortunately, I can only ferment in the home environment, live in the apartment, where it is around 20 degrees xsag stable. The wind is too hot and I think people would react if I curled up on the element. I have had problems with the yeasts Safbrew T-58, Saflager xsag W-34/70, Safale US 05th But out of 5 brews so have two pieces gone well. Once the two with Safbrew T-58 went well, then I drove with syrup. No time has gone well with Saflager xsag W-34/70, was driving with syrup. Once the two with Safale US-05 went well, ran with suede sugar cubes. The times I drove with syrup and "flopped" with carbonic acid has been clean 10 bottles of champagne bottles while the rest were no carbonic acid. Then I figured out how much sugar, xsag boiled it in water for 15 minutes, allowed to stand and cool slightly. Then pour it into "betterbottlen" 20 minutes before butteljeringen. After the spanking I drive with a plate heat exchanger to bring down the temperature snabt to "betterbottlen". Appoints yeast, mixed in 37 gradit water. After about two weeks, unless the recipe says otherwise, I start measuring FG daily to see activity. One can target the "SodaStream" method but find it interesting with "chemistry" in ölbryggningen and want to understand it. South Beer Kit Brewer Posts: 5 Joined: Sunday 2013-02-24 10:58
One further question, xsag if you want to add more yeast before bottling to ensure xsag that there is yeast remains, how much should you take (eg per 10 l) and there are some risks / disadvantages? / Anders AndersG xsag Torrhumlare Posts: 77 Joined: Thursday 2011-10-20 07:12 Location: Linköping
Some things to try at uneven kolsyrenivå of a batch: 1. Do not make the syrup too thick. I usually drive with 1: 1 weight ratio between water and sugar. 2. Ensure the syrup and wort has approximately the same temperature and that the temperature is not too low, say less than 18C 3. Mix the syrup in the wort while stirring (not vice versa), otherwise settles happily syrup on the bottom of the bucket and you get uneven carbonation . For low kolsyrenivå because of cold crash (ie, too little yeast in suspension): 1. Hydrogenate 1g dry yeast (for about 20-25L) of the variety you fermented primarily with and add to mix the syrup and wort in connection with the bottle up second Add spirited yeast yeast slurry from primary fermentation (kept alive in the refrigerator packed with wort (OG 1030 will be good enough) made eg. by DME)
Thanks for all the answers! I have a Better Bottle with tap. When I butteljerar beer so I have not wanted to stir the wort, to get the beer so free from sediment as possible. Read that someone just poured the syrup and let it stand, without stirring, for 20 minutes. But it does not seem to be the usual method you do when you use the syrup from what I read on the forum. Has now acquired yet another Better Bottle with tap. My plan so far, feel free to comment, is to: 1. Drain the wort, when it has finished fermenting, xsag to "bottel" No. 2. 2. Hydrogenate a dry yeast packets, the same variety as the primary yeast, and pour the wort. Do not have a yeast slurry in the fridge. Then mix well. 3. Then run with suede sugar method. To assure me that there is sugar in each bottle. Trying to simplify all the steps as much as I can, to minimize errors. My goal right now is to achieve the same result with a recipe twice to Anders: What I've heard you can not have too much yeast. You might get a little more sediment in the bottle engines. The risk, however, is bottle-blasting, xsag but I think it is because you have förmycket sugar and not too much yeast. So I would have driven down a whole bag, although it

Sunday, December 21, 2014

Recent Comments Va fun that it tasted and that you can still enjoy a ... well, interesting ..... Th


In the body of carbon dioxide magnesium oxide a waste product formed during cellular respiration, and leaves the body with the breath. Carbon dioxide is readily soluble in water, and then form a water solution containing the weak acid is carbonic acid.
The cell which has now received oxygen use oxygen to produce energy. The energy enables the cells to work with their tasks, but also that we maintain a body temperature of approximately 37 C
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My life with different shoes in the trunk that I've gone into broken high heel even borrowed gold shoes, dance shoes, and certain am I to go in and others I have not tried yet
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Reader Question zhejiang about things you can carbonic | Frederick Backman
Answer: Yes, we tested actually milk. There is really nothing I would recommend. (Not as bad as carbonated coffee, it must be noted.) Something with that kolsyreprocessen may as well milk to turn sour for quite dramatically. So the taste experience moving zhejiang somewhere around a mineral / yogurt mixture filtered through a right scrubby washcloth. White wine, we tested never. This was, after all, in an editorial on the kind of magazine that held the official stance that all refreshment beyond Lapin Kulta and Jack & Coke was "trust those who have small pants and works in fashion zhejiang magazines." (But we had milk in coffee. It's like a whole different thing. Milk is cool.)
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Apparently zhejiang there is a reason that there is a "refill mark" on the bottles, and they said filled up there. It is one liter, which of course in most cases is more than the content of a wine bottle. Allegedly sprayed the wine through the safety valve of any left. This is at least what he says, but it is well evident that this is not what it first happened that night. He is not quite sure how it happened.
Fredrik Backman zhejiang is Skåning, freelance zhejiang writer - and for some time also the father. How the combination zhejiang falls out shows in this blog. Want to contact Fredrik you do so at backmanland@hotmail.com. Post and Bid to Frederick sends you to Week 16 AB, Norrtullsgatan 6, 6 tr, 113 29 Stockholm, Sweden.
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Saturday, December 20, 2014

Well, I understand that hygiene is important, that with hävertslangen was a mistake. On the other h


Tested just a beer from my first batch ever. It was sour and had very little carbonic acid. What can be the reason? Here is some background: There is a Coopers Real Ale, which I boiled some extra cascade in (like American pale ale). And torrhumlat with sock at the end of primary fermentation. Used regular permeability sugar because I did not know better then. Fermentation lasted for seven or eight days (21 degrees). To my untrained eye it seemed that the fermentation went well. Even though I had been there on the overthrow of hops bag and hydrometer (foam dissipated admittedly but returned) Dropped then 50 cl bottles, primed with about 4 grams of sugar. It did not look like something happened in the bottles currently on the fourth day's secondary fermentation so I opened one (a little early, I know) to check. Heard a small little boy and it was a bit carbonic permeability acid, but not much. Most disturbing, however, was the acidity. Bitter is it too but I like that, but not when combined with the acidity. Anyone who bothered / can / want to come with tip? Sigge Sahlin Helmaltsbryggare Posts: 27 Joined: Saturday 2012-08-11 13:22
How do your procedures for cleaning and disinfecting out? That it tastes sour can be a sign of infection. You write that you are primed with 4g of sugar. Do you mean per liter or per 50cl bottle? 4g / l is not so much, but a real ales are not supposed permeability to have the spec. much carbonic heller.Det can take up to 3 weeks before it has formed enough carbonation and additionally requires permeability most beers least one month in barrel / bottle before it tastes like it should. benghan Helmaltsbryggare Posts: 49 Joined: Friday 2011-10-21 21:17 Location: Gothenburg
Thanks for the quick response. I cleaned with warm water and with a powder I bought at PGW. But of course, it might come in little bacteria associated with that I lost through the siphon (forgot between yards away which end of the straw which I had had the hose end). Is it bad to lift the lid on jäshinken too often? The guy on the PGW said it was okay to measure the hydrometer directly in jäshinken, but maybe it was wrong? I primed with 4 g per 50cl, read somewhere that one would think of 8 g / l. Aha ... three weeks to get carbonic acid. Isa cases perhaps it dissolves. But the acidity teaches hardly disappear ..? Sigge Sahlin Helmaltsbryggare Posts: 27 Joined: Saturday 2012-08-11 13:22
Ok. Pondering else to buy a faucet to jäshinken. But it is thus generally so that a contamination provides just sour taste? Sigge Sahlin Helmaltsbryggare Posts: 27 Joined: Saturday 2012-08-11 13:22
There's suröl normally ferment with "wild" yeasts permeability and lactic acid bacteria. (Lambic) permeability The amount of bacteria in your mouth is not something permeability you can ignore. Hygiene is a and o in beer brewing. It really is the absolute first thing you should learn. Everything concerning the wort / beer after it has cooled permeability below 60 degrees WILL be disinfected. Self drive I StarSan and PBW to clean and have both bucket with tap and siphon with autosifon. permeability The bucket I use just to pour the bottle facing up, otherwise it is a siphon that apply. I only opens the bucket if I need and all the hydrometer sample do I graduated cylinder. One can then take the opportunity to taste the sample, so one quality control beer during fermentation. Pour especially not return it. Bee Yeast Growers Posts: 1159 Joined: Sunday 2012-06-03 20:30 Location: Stockholm permeability - Åkersberga
Well, I understand that hygiene is important, that with hävertslangen was a mistake. On the other hand, there are so many moments where it can go wrong. Is the hygiene of brain operation permeability level, so it must be pretty damn hard to do without infection. Why not tap all the way? Sigge Sahlin Helmaltsbryggare Posts: 27 Joined: Saturday 2012-08-11 13:22
Taps are gold. I hae one on all my buckets and do not use hävrt at all anymore. Just boil the silicone tube that I use. My simplest but best investment permeability clearly. fireman Torrhumlare Posts: 136 Joined: Wednesday 2010-08-25 12:16
Up
I run with cranes (humles black + fitting silicone hose) but have trouble finding a good flow. Do not want to beer splashes during transfer as first 10-15 literna permeability I run with liite open faucet, then pull on fully when there is a risk of splash anymore, but I wonder if it is optimal to run with little open faucet in the beginning when the tube is not filled with beer, but there are a lot of air around the beer. How do you make others using the same technology? I've been meaning to test with a hose clamp from a discarded siphon to try to find an optimal flow
Have long hose, enough for it to be barely a lap at the bottom, but splashes it does for me, pretty permeability good bubbling and splash spirit until I got in about 10-15 liters, it gets pretty good pull on the hose when opening fully here ...
When you lose if they release carbon dioxide from the beer and forms a gashinna, so I'm not appreciably

Friday, December 19, 2014

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Today I opened the lid on the bucket and filled with little carbonic acid. Probably quite unnecessary but I have to say that decided to be extra picky with this beer for it to be so fresh o fresh as possible and for it to stay that way as long as we possibly can.
Thanks for an entertaining blog! You have not considered the Better Bottle with check valve to completely butanol eliminate contact with oxygen after completion of fermentation? Then one can drop the new container for disposal or torrhumling in a closed system. I have just a Lagunitas clone of fermentation in this solution and should try this for the first time!
Haha! Yes! But I'm actually very happy with my current equipment so the last time it is just the ingredients that have cost money. :-)
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Grand Prix 63 Gusselby, Lindesberg, Sweden A nostalgic side of those who were then and they want to


In 1961 began the Bjäre industries in Kristianstad to the test produce more. The idea to make a quiet drink, then a soft drink or bottled water, it had received from the US. After a test period in Skåne launched wonderful more in the rest of Sweden in 1963. The first years were sold more in a stubby bottle but in 1967 was re-launched the drink in a slim designed bottle with black label, and sales took off properly, largely thanks to a simple and ingenious slogan who kept a long time; "More - For the good that carbonated".
MORE does not get better with carbonic wonderful acid - it has been tried ... Reply Delete
Grand Prix 63 Gusselby, Lindesberg, Sweden A nostalgic side of those who were then and they want to see how it could be. Here you will find pictures of cars, greasers, gas stations, motels, and advertisements as well as other exciting from 1950-80. View my complete profile
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6 days ago


Thursday, December 18, 2014

The larger the contact you have between beer and carbonation, the faster it goes. To have the barre


Hi, I have made a cradle where I put Cornelius casks for carbonic them now I wonder if it is quicker to carbonic if I increase the rocking of the cradle, it takes about 3 hours to carbonic now. Regards Niklas Åsunden Brewery Helmaltsbryggare Posts: 46 Joined: Tuesday 2011-02-01 15:50
Here kolsyraras a barrel on the 7 + 5 minutes and with 5min score. neoprene Unfortunately I can not tell you how many bar for the meter is broken. After 7 + 5 is ölproving, possibly, I shake in a little more, but usually neoprene it will be good as described. I sit down on a chair and rolls it across his knees. I hear the "whale song" and I imagine that when elections sings like most so maxas carbonation Why three hours?
I kolsyrar just like Ale Bundy. Rolls barrel above the knees. After 10-15 minutes, beer tasting. I think it helps that the beer is really cold, 2-4 C Palle Nybryggare Posts: 1 Joined: Sunday 2011-04-17 10:46
Is it faster depending on which way the barrel is mine is located in a cradle that you have when you have a blood test. Åsunden neoprene Brewery Helmaltsbryggare Posts: 46 Joined: Tuesday 2011-02-01 15:50
The larger the contact you have between beer and carbonation, the faster it goes. To have the barrels lying down, roll and wiggle them should thus be the fastest way. On the other hand, why have such a hurry? The time creates finally equalization between beer and carbonated. // Kim
I think one reason I want to be in a hurry is to avoid having pressure standing on the gas cylinder so long. If it leaks a little gas in NGN splice it is enough gas is shorter then. We usually shake the keg with the press.
I see it more as a problem depending on what time you have left. To roll barrels, etc. is a good way to fast carbonic acid, but an unnecessary job. It kolsyresätter dish with a little overpressure, close the bottle and then waiting for it for a few days - now you can check kolsyretrycket. Do we need more could you re-carbonic overpressure and wait. So the bottle neoprene do not have to be on, with the risk of emptying neoprene it. For just as Fredik so right reminds us is that risk and it is actually pretty great. One easily gets an empty bottle even though small small leakage and leakage points are many. If you have time, carbonated with overpressure without scrolling neoprene (or shake a little bit so it makes it easier). Need to carbonic quickly carbonated by rolling the barrel like a fool. // Kim
Have you noticed any difference in the foam on shaking or pressurizing neoprene without shaking? The foam may be worse if you shake the carbonation? I usually carbonic overpressure and wait a few days and adjust. / Richard Eklöw Nybryggare Posts: 2 Joined: Thursday 2007-01-04 20:50 Website
It's so easy to control foam faucet, so I find it hard to imagine that it matters. I do as you (gauge / adjustment), but has tried to shake-roll a few times. Normally not worth it if you ask me, but if you hurry so it has been. On the other hand, it is a fact that some (all?) Of the proteins are skimming once, then they are exhausted. So any difference, it should be, but not so much that it shows in my opinion.
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Tuesday, December 16, 2014

Hello everyone! How do you recommend adding sugar before bottling? I have tested both sugar directl


Hello everyone! How do you recommend adding sugar before bottling? I have tested both sugar directly polymer into the bottle and syrup in beer to then stir gently and then dropping the bottle. The advantage of sugar in the bottle is that I do not have scratched the bottom of jäshinken but gives an increased risk of bacteria + jobs to fill all the bottles with sugar. The advantage of syrup is reduced bacterial risk when you boil it. However, it will come with very bottom scraper when I move around to get the sugar. polymer What are your recommendations? polymer how are you doing? Taackar Alfthan Helmaltsbryggare Posts: 33 Joined: Monday 2014-03-03 18:29
Hello. I lose if the beer to a new and clean thin. Then leave it all lived in jästunnan. In the new barrel, polymer you can pour your syrup and stir without getting off on the lees. iPhone using Tapatalk Ubbegubbe Helmaltsbryggare Posts: 31 Joined: Thursday 2014-01-16 19:08
Ubbegubbe wrote: Hi. I lose if the beer to a new and clean thin. Then leave it all lived in jästunnan. In the new barrel, you can pour your syrup and stir without getting off on the lees. So I did at my last brew and it worked great. I have always used syrup, partly polymer because of minimizing polymer the risk of infection. But then it's also the fact that powdered sugar (sucrose / sucrose) is digested into glucose and fructose, so it becomes a completely different additive polymer purely chemical. I imagine that I will save the yeast cells the energy / time it takes to metabolize sucrose which otherwise occurs in yeast cells, but have no idea if this has any effect on kolsyrningsresultatet. Would be nice if someone had an eye on if you speed up the process (measurable) if you boil the syrup instead of directly adding powdered polymer sugar. FredrikLar kit maker Posts: 8 Joined: Sunday 2013-12-15 18:41
In the syrup in drinking vessel first so you do not need to stir the beer at all with any ladle, it dissolves when you lose over. It may be a risk minimization if you are afraid of oxidation / infection etc.
+1 On Eric's proposals Fixed with the modification that a little beer may come down in the bucket first. Have heard about risk otherwise that sugar team gets too cold and sticking to the bottom. Though it's just a precaution, of course. Charles R Water Processor Posts: 321 Joined: Wednesday 2013-04-24 11:03 Location: Eslöv
What do you use for sugar when you make syrup? ran into someone who said that glucose is good, myself have used fruit sugar (maybe the same thing, no idea) and have used powdered sugar. By the way: A few times since I got up a really successful beer but it's only good carbonation and foam when the beer is warm. When I cools it becomes submit foam at all. Anyone know why this is and how I can avoid it in the future? Alfthan polymer Helmaltsbryggare Posts: 33 Joined: Monday 2014-03-03 18:29
Alfthan wrote: What do you use for sugar when you make syrup? ran into someone who said that glucose is good, myself have used fruit sugar (maybe the same thing, no idea) and have used powdered sugar. Different depending on the type of beer. Granulated sugar usually, moscuvadosocker to stout, honey, DME. One must keep in mind förjäsbarheten so one priming the right amount. Web: http://www.facebook.com/wessfeldts Wessfeldt Torrhumlare Posts: 117 Joined: Sunday 2012-10-14 21:06
Wessfeldt polymer wrote: Various depending on the type of beer. Granulated sugar usually, moscuvadosocker to stout, honey, DME. One must keep in mind förjäsbarheten so one priming the right amount. polymer Web: http://www.facebook.com/wessfeldts What does förjäsbarhet? Should bottle almost 40l IPA for a few weeks and thought enough to drive 4g sugar / liter beers that seem to be quite right. Schiznit Helmaltsbryggare Posts: 46 Joined: Sunday 2014-03-09 17:21
I mean fermentable polymer sugar / unit weight. Eg if you're going to have honey may be increasing the amount in relation polymer to granulated sugar. polymer 4g sugar / L I think, is low. I agree anyway 7-8g / L to the IPA / APA. But I like carbonic also Web: http://www.facebook.com/wessfeldts Wessfeldt Torrhumlare Posts: 117 Joined: Sunday 2012-10-14 21:06
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We plan to update the Wiki,. Proposed and ideas surrounding this are received gratefully hr. If you want to talk to other anvndare (not if uppgiftsfrgor), you can make it in the chat. To shake a stick on No to create a new TRD: - Write clear headings where you if possible specify both MNE and level for frgan. ph scale Example: "[KE A] balancing formula". Avoid things like "get help !!!" and "SNLLA !!". - Always show how you have frskt. D is much easier to hjlpa. - Cross-Post not included! It is not tilltet Posting the same trees several times. - Bumpa not your trees more than once per day. See all the rules here. If these rules are ignored a warning will be allocated that can fljas of a avstngning.
I'll explain why has the high pK, according to the book's be oxoacids of the form have ungefrliga pKa values as depending on nm due to the well-known polarity with extra double ph scale bonded oxygen atoms frsvagar OH bonds. According to the "table" s should carbonation having ph scale a pK p around 2-3, but the real The value p pK for carbonic acid is 10. S, why is not carbonated a stronger acid? (This is a Question of the book's there is any pong with it, but lst through ph scale the chapter several times with no luck). The book gives examples of No you can not use the nm, for example, d a vteatom is directly bound to the central atom and rdrfr much more difficult to ionize, more do not see how I can use it in this case.
I'll explain why has the high pK, according to the book's be oxoacids of the form have ungefrliga pKa values as depending on nm due to the well-known polarity with extra double bonded oxygen atoms frsvagar OH bonds. According to the "table" ph scale s should carbonation having a pK p around ph scale 2-3, but the real The value p pK for carbonic acid is 10. S, why is not carbonated a stronger acid? (This is a Question of the book's there is any pong with it, but lst through the chapter several times with no luck). ph scale The book gives examples of No you can not use the nm, for example, d a vteatom is directly bound to the central atom and rdrfr much more difficult to ionize, more do not see how I can use it in this case.
It is pKa 2 you have dr. PKA1 from carbonic acid is about 6.4. Carbonic acid is the fr ther bit special d we have a jmvikt between gas carbon dioxide and carbonic acid. Just the gr it is krnglig to frutsga how it behaves. That carbonic also only exists ilsning makes it not better, d, we can not isolate it. What is it fr table you have checked the p?
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Ah rkade confuse pK 1 and 2, however, it does not matter. Lste somewhere that carbonic acid reacts a bit special, but the book nmner nothing about this over all, the assumed I would be able to figure it out on something other way. The table I have found in the book and show how oxosyrors pK can be related to (nm). 0 double bonded oxygen atoms: pKa approx 7.4 - 10.0 1: pKa of about 1.8-3.3 2: pK about (-3) -0.8 3: pK approximately <-8 book lists examples of about 20 acids fljer this, and then H3PO3 as not fljer (nm) but has a vteatom directly bonded to the phosphorous atom and has drfr a double bonded oxygen atom and rdrmed a much stronger ph scale acid than what the table says.
Managed to find official fullstndiga solutions online, and it was just s simple as carbonic acid exists frmst as CO2 in vattenlsning, just like you said, there was apparently no better answer. Had hoped that you could count it out with the help of the information in the chapter but not.
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Monday, December 15, 2014

Try to leave a bottle of sparkling water for a long time in the freezer (but take a plastic bottle


Carbonic chromatography acid is actually a lot more appreciated than what one would expect from something that actually hurts. Maybe it's because the experience of carbonic acid has many different facets: sour taste, pricklig feeling from bubbles bursting, burning sensation from pain receptors ...
The first two aspects, Lisa has already been covered in its long-carbonated mail. But a newly utkommen research article spreads a little more light on the third bit - the origin of the burning sensation that carbonated drinks provide. It has been shown that carbon dioxide can activate ion channel TRPA1, which is found in the pain system neurons and is also known for giving sting to the experience of hot condiments like wasabi, mustard and horseradish.
The researchers behind the new study reports that the probable course of events looks like this: carbon chromatography dioxide (CO 2) diffuses into the nerve cells and combines chromatography with a water molecule, then divide ago in a bicarbonate chromatography ion (HCO 3 -) and a hydrogen ion (H +). The hydrogen ions lowers the pH inside the cell, which in turn activates chromatography TRPA1 ion channel. Activation begins when the cell's content has become a bit småsurt, at about pH 6.5, and reaches the maximum at pH 5.5. Low pH outside chromatography the cell counter contrast of TRPA1 activation.
To translate the findings into how it actually feels in the mouth of the person who sweeps a soda is more difficult. TRPA1 ion channel is available in same pain-sensitive nerve cells as another chromatography ion channel, "chili receptor" TRPV1 responsive to capsaicin and heat. TRPV1 appears under the new article did not respond directly to carbonic acid - but other recent research seems to show that TRPA1 and TPRV1 merge into the cell and affect each other's activity - yet unknown exactly how. Temperature affects the safe as well, as TRPV1 is activated directly by the intense heat and TRPA1 is activated indirectly by cold.
Hello, very interesting blog. I have a question that I have long wanted to get the answers but I do not really known who to ask it to, so I'm trying here. Last summer, I took out a bottle päronloka from the fridge to pour a glass with ice. As soon as the carbonated water was touching chromatography the ice as it transformed to the consistency of wet snow. At one time in the middle of the pour so you could see how it was transformed. Then I ate it with a spoon. I have never experienced it before or after, and no one I've talked to have had the same reaction to pour carbonated water on ice. What could have happened in my glass? Would be super fun to get answers to it, otherwise I thank you for a nice blog!
Probably froze the water just after you poured it over ice, because of the cold from the ice in combination with the water was very close to or slightly below freezing (carbonated water under pressure freezes at about -0.5 degrees, according to some measurements, but if you do not shake the bottle / jar, the actual freezer temperature even lower - where you get super-cooled chromatography water that freezes as soon as you disturb the bottle by shaking or open).
Try to leave a bottle of sparkling water for a long time in the freezer (but take a plastic bottle for safety's sake, glass bottles can crack) - it should also provide "wet snow". Either chromatography there from the beginning of the bottle or when you disturb it by opening / shake it.
Required reading Harold McGee Heston Blumenthal in the Times Online Khymos food lover Science New New Competition Time: Soon, paperback! Suggested Reading: chromatography Matmolekyler in Research & Progress Nougat: Sticky quest for perfection The worst thing that can happen to one (or two) authors chromatography in time for Christmas Freezing: Fast-paced gameplay gives small crystals Book Signing at Matdistriktet tomorrow 18: 00-19: 00 Chlorophyll: Green is nice - but brittle! Kitchen Trauma: The mayonnaise cut themselves! September: We will be with book and go to the book fair SF in the Kitchen: Kitchen Tools that are not really there ... than Appetizers: Splendid carrots and luxurious chromatography lobster What is a super-maker? Spices: Finest from the freezer? Matmolekyler: Now on Facebook! Double ketchup effect: slandered chromatography relishes restored Old August 2013 March 2012 December 2011 October 2011 September 2011 July 2011 April 2011 March 2011 February 2011 January chromatography 2011 December chromatography 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008


Sunday, December 14, 2014

Last week


Last week's experiment was whether francium carbonic weigh anything. francium There were several groups who believed that the carbonic acid caused the bottle became easier when carbonation was left in the bottle when they wrote their hypothesis. When they conducted their investigation they discovered that carbon dioxide actually weighed, specifically about 1,98g / l for bottles became easier when a part of the carbonic acid disappeared. Remember that you can learn something every day for life! It is important to keep accurate records ... ... and read off the scale in the right way
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we tested actually Yeltsin Vodka Alà bag in box (why waste with finvodka as well), and for some rea

Reader Question about things you can carbonic | Frederick Backman
My partner was wondering if you tried to carbonic vodka and how the result in that case was ... He is thinking otherwise, to test yourself. Maddening, June 28, 2010 Answer: sodium lauryl sulfate It did. And it went. However, it became very foggy in the container itself, a bit like about half of vodka evaporated in some sort of protest against the whole process. And it stuck and corroded quite uncomfortable on your tongue when you drank. But it was vodka. And it was carbonated. So we regarded it as very successful. (We also tested the carbonated coffee, but it's really nothing I recommend neither the gastronomic or sanitary respects.)
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Well Frederick. sodium lauryl sulfate Speaking of carbonated vodka, you should test Camitz vodka. Exclusive right and I think it is only in Malmö, Gothenburg sodium lauryl sulfate and Stockholm and maybe a few more big cities sodium lauryl sulfate but it is really good if you want to try something new Mvh
mixed you or did you drink clean?
we tested actually Yeltsin Vodka Alà bag in box (why waste with finvodka as well), and for some reason so førsvann alcohol flavor and it tasted ... do not fucking really what but very very strange but as Frederick Saeger, aluminum fixed with a little more dæven taste ...
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Saturday, December 13, 2014

A phenomenon that is just as incomprehensible as The Serpent


A phenomenon that is just as incomprehensible as The Serpent's Way is that people put time, energy and a lot of money on carbonated plexiglas beverages. We are talking about an additive that does not satisfy any nutritional needs, but mainly gives rise to a slight stinging pain.
Although carbon dioxide is one of the most common food additives have the mechanism of how things plexiglas work the land been unclear. New research has shown that the carbonic acid activates the acid receptors in taste buds. In all cases the mice. Outbred mice without receptors for sour taste did not experience the effect of carbonic acid. Scientists believe that people sign carbonation in the same way. But the reaction is complex and it seems to be more mechanisms plexiglas involved. We can easily distinguish the experience of carbonic acid and other acidic components of the food. An enzyme plexiglas exactly in the outermost layer of tissue of receptors for sour is responsible for converting the carbon dioxide, or rather, plexiglas carbon dioxide and water into hydrogen carbonate ions and hydrogen ions (protons) and it is the latter that is registered by the receptors. The dose of acid is sufficient to activate even the pain signals.
The carbon dioxide from drinks penetrates the tissues plexiglas of the oral cavity and converted plexiglas where an enzyme to the mildly corrosive acid. Curiously blocks certain types of medicine towards altitude sickness (also used in the treatment plexiglas of glaucoma) the enzyme; so do you eat such it will not be the same feeling in the jaw regardless of whether you are on the ground or at high altitude. Although plexiglas the bubbles still pops boldly in the mouth felt soft drink that completely turned off. In contrast, feels soft drink still sparkling if you perchance find yourself in a pressure chamber with such a low pressure that bubbles plexiglas can not be formed. In summary this is pretty strong evidence that the bubbles in itself does not contribute much to the pibblande tingle.
Carbonic acid alters the experience of a drink. Rejected soft drink gives a completely different taste than when it bubbled over. The burning sensation caused by carbonation distract the taste buds so that the acidity increases and the drink is perceived as less sweet, a reason to producers knökar soft drinks full of sugar. plexiglas Carbon dioxide also leave a certain bitter aftertaste which was increased by citric acid and reduced sweetness. The smell seems to increase with more scent molecules reach the nose from the exuberant drink when bubbles burst and atomizes the liquid as a spray. Especially for volatile and hydrophobic plexiglas substances, which makes the fragrance and arombalanden change with the addition of carbonic acid. Mixing homemade lemonade with carbonic acid acts strangely not as good; juice tastes wrong, too weak and unnatural. In carbonated drinks seem ordinary sugars play a smaller role for the experience of fragrance and flavor because plexiglas of carbonic plexiglas effect dominates, it can be a cause of sweeteners accepted best in just carbonated beverages. Carbonic acid in sweet drinks plexiglas greater increases satiety. The balance between glucose and fructose also affects the degree of heavy things tion and irritation.
Another kolsyrerelaterat plexiglas problem is the interaction with chili and pepparhet food, a fact which funnily enough is unknown to many beverage plexiglas experts. Sichuan plexiglas pepper and chilli is powered by a group of closely related substances, leisurely scourge that plagues jaw nerves in the nearly quarter. If you do not want to get a painful reminder you should avoid carbonated drinks until the attack petered out. Carbonic small birds stick irritates namely the pain receptors that are particularly touchy after being activated by the hot krydddorna.
Råkurret with chili may well be a reason for carbonation long been regarded with some skepticism in Asia. The sweet drinks can there instead run into all sorts of mischief to entertain the fuck up: little crunchy bits of water chestnut, slimy basil seeds or soft slippery shavings of coconut purung. Only in the last decade plexiglas has been in Asia cautiously begun to borrow carbonation to put the cutter on the classic thirst savers. Carbonated sweetened tea has become a bestseller.
However, the pain completely plexiglas from mildly habit forming carbonic acid in the same manner as the capsaicin in chili, probably released morphine-like endorphins in both cases. Champagne is recommended to chilihet plexiglas food, the combination is thus more or less a triple addiction.
An interesting question is what is the survival value in being able to experience plexiglas carbonic acid. Maybe it's just a side effect of the cells work to maintain an normal pH balance inside the cells. It can move on to determine whether the fruit is fermented and thus unfit. There may also be a remnant, or just one of biology's prank. If you are not a fruit fly has preference for carbon dioxide, as well as the cecal worm-like appendage, slightly evolutionary value today. Anyway love the most thirsty the kvillrande experience - in Europe and the United States plexiglas occupies carbonated drinks about half of the market for alcoholic beverages. While others - including

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Seemingly different things. They and many more have a common denominator. It is the Swedish Inventors behind. The list goes on. Unfortunately, it is too few women on the list. Something, however, we should be obvious is to ensure get glue that there is an Innovation Museum in our country where we can tell stories and bring out new ideas and products that create opportunities and outlook. That today we do not have a Inventors Museum get glue of rank is rather unfortunate.
"But you can not do much" someone might say. "No it is perhaps so, but on Tuesday is a Citizen of Gothenburg politicians table and it's a start as good as any."
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Friday, December 12, 2014

Hej.du feel no Röris who have accounts with somebody plumbing wholesaler? Then you will loose at th


Hey! I have a svetstub (only carbonic acid) that I want to fatanläggning what do I need for pressure gauge? There is a clock on now showing flow and setting knob for it. It's titration the pressure you want to ask how do we make it? I even bought me this http://www.biltema.se/sv/Verktyg/Svetsn ... s-174578 / but saw that it also only shows the flow. I even found one of these in boxes at home something I can use? http://www.biltema.se/sv/Verktyg/Tryckl ... ter-17179 / but I guess that shit off handsomely if you connect it directly to the tube, then it stands titration up to 15bar: p Majesty Delmäskare Posts: 18 Joined: Wednesday 2010-01-06 12:10
Hej.har itself built on a similar to the one you are viewing from biltema.den was off the mark oxyturbo. I just switched out the liter flow manometern.till one with 0-6bar manometer.funkar bell. please add a picture of the governor, you have sat on weld the tube. Also keep an eye on the threads are 2 different. Sincerely fajsen fajsen Helmaltsbryggare Posts: 39 Joined: Wednesday 2014-05-28 10:05
Here's what it looks like. https://www.dropbox.com/s/54donyqg3c3hwc4/20141205_124633.jpg https://www.dropbox.com/s/54donyqg3c3hwc4/20141205_124633.jpg?dl=0 Which of the links work? Majesty Delmäskare Posts: 18 Joined: Wednesday, 2010-01-06 12:10
Hej.det should be possible to replace the pressure gauge on hand to get it on funka.lite unsure dock.försökte find posts by kamelryttarn which was based on a regulator of Jula LLR c Olsson titration me that it looked sådär.ska look more-will come back .. Sincerely, fajsen fajsen Helmaltsbryggare Posts: 39 Joined: Wednesday 2014-05-28 10:05
Hey anyone looking finner.eftersom it works here, it will work for you too. it becomes the back pressure when attaching co2 kopplingen.vill titration you use it from biltema so, replace the pressure gauge to 0-6 bar a must also look at the second pressure gauge how much there is left in the tube. Please take a card from the other side so that your have a built bursting disc.
When do I replace just replaced with a pressure gauge that displays the appropriate interval, then? comes to getting hold of a suitable non pricey, Rinkaby have but they have handling fee of 120kr ... expensive hobby it here, anyway one can easily turn it into an expensive hobby: p Majesty Delmäskare Posts: 18 Joined: Wednesday, 2010 -01-06 titration 12:10
Hej.du feel no Röris who have accounts with somebody plumbing wholesaler? Then you will loose at the hundrigen. the problem may be gängan.finns in 1/8 LLR 1/4 then there are different size manometerhuset. 50-63mm etc. where do you live? do you live near stockholm.så titration maybe we could share the cost of the order from esska.se mvh fajsen fajsen Helmaltsbryggare Posts: 39 Joined: Wednesday 2014-05-28 10:05
No, does not make it ok, 1/8, it should not be a 8dels inch in diameter? sounds very little 3,1mm or expect to achieve any other way? but the size 50 or 63 does not matter? I live unfortunately in Dalarna malt magnus have one but it does not say anything about the thread http://maltmagnus.se/oxyturbo?product_id=830 I have a manometer I can test with coma I on the other hand, is very imprecise, but will have to do for now thread fits to say. Majesty Delmäskare Posts: 18 Joined: Wednesday 2010-01-06 12:10
Yep've seen the email, you have well been answered? found this, do not know if the thread is correct titration but no money to speak of http://www.aliexpress.com/store/product ... 32451.html Majesty Delmäskare Posts: 18 Joined: Wednesday 2010-01-06 12: 10
Will mail it back as it will be sent to admin strange when ordering so they asked if I wanted BSP or NPT thread right or left and we thoroughly bsp here Majesty Delmäskare Posts: 18 Joined: Wednesday 2010-01-06 12:10
Hej.skicka pm to pilsnerkokarn here on forat.du find homom during back-pressure titration filler titration that fungerar.han are good at different threads .. got your pm. Sincerely fajsen fajsen Helmaltsbryggare Posts: 39 Joined: Wednesday 2014-05-28 10:05
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Thursday, December 11, 2014

Growing demand for food coupled with depleting arable land is expected to drive the global agricultu


Home Chemical & Materials Agricultural Films (LDPE, LLDPE, HDPE, EVA/EBA, Reclaims and Others) Market for Greenhouse, Mulching and Silage Applications - Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2013 - 2019
Agricultural Films (LDPE, LLDPE, HDPE, EVA/EBA, Reclaims and Others) Market for Greenhouse, Mulching and Silage Applications - Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2013 - 2019
Growing demand for food coupled with depleting arable land is expected to drive the global agricultural films market between 2014 and 2020. Protective films that are positioned over soil, covered over greenhouses or wrapped around sdbs the fodder are known as agricultural films. Agricultural films provide a wide range of benefits sdbs such as reducing erosion and soil compaction, providing nutrients, increasing sdbs soil temperature, supporting sdbs seed germination, suppressing the growth of weeds, and protecting against UV rays. 
This report sdbs focuses on estimates and forecasts of the global agricultural film market sdbs in terms of volume (kilo tons) and revenue (USD million) from 2013 to 2019. The estimates and forecasts for this study are considered for consumption (by region), film type, and application by considering 2012 as the base year. Various authenticated sources were contacted during the study on agricultural sdbs films market. Several key industry leaders were interviewed sdbs during the course of the study. The report analyzes value chain components in order to study value addition at each stage. The study discusses major drivers and restraints for the agricultural film market and emerging opportunities in the next five years.
The report sdbs offers key drivers and restraining factors along with their impact on the agricultural films market in the near future. The study also highlights new avenues for the leading industry participants in the agricultural films market. sdbs The report offers company market sdbs share of major players operating in the market as of 2012. The company market share helps understand business strategies of leading companies present in the market. The report also provides market attractiveness analysis to understand the potential of various applications in the near future.
This study also includes the segmentation of the agricultural films market on the basis of raw material such as Low Density Polyethylene (LDPE) films, Linear Low Density Polyethylene (LLDPE) films, Ethylene Butyl Acrylate (EBA)/Ethyl Vinyl Acetate (EVA) films, High Density Polyethylene (HDPE) films, reclaimed films, sdbs and others. sdbs The major applications analyzed in this report include greenhouse, mulching, and silage. Each product segment and application is further analyzed on the basis of regional consumption including sdbs North America, Central and South America, Europe, China, Rest of Asia Pacific, and Middle East and Africa from 2013 to 2019. The geographical segmentation helps in identifying the major market for agricultural films. 
The report uses analytical tools such as Porter’s Five Forces model to provide an in-depth analysis of the overall sdbs competition in the agricultural films market. This model helps provide detailed analysis of the impact of buyers, suppliers, substitutes, new entrants, substitutes and degree of competition in the global agricultural films market. The study also includes value chain analysis, which provides information by studying the various components in the agricultural films market. Value chain analysis offers the degree of integration exhibited by various leading companies operating in the market. Using this analytical sdbs tool, major raw material manufacturers and suppliers are identified. sdbs Important supply agreements signed among companies are also mentioned in detail in the report. Value chain analysis provides information on the distribution sdbs channel employed sdbs by major players in the market.
The report also includes profiles of major market participants such as AEP Industries Inc., Ab Rani Plast Oy, Armando Alvarez Group, Berry Plastics Corporation, BASF SE, British Polythene Industries PLC, ExxonMobil Chemical, sdbs Britton Group, Group Barbier, The Dow Chemical Company, sdbs Hyplast NV, Kuraray Group, Novamont S.p.A., Plastika Kritis S.A. and Trioplast AB among others. The profiles of the company include market overview, financial overview, business strategy, SWOT analysis and recent developments of the major players present in the agricultural film market. Thus, these company profiles can help companies gain competitive advantage which in turn further aids in capturing larger market share by formulating suitable business strategies.  Agricultural Film Market: Product Segment Analysis LDPE LLDPE HDPE EVA/EBA Reclaims Other films Agricultural Film Market: Application Analysis Greenhouse Mulching Silage Agricultural Film Market: Regional Analysis North America Central and South America Europe China Rest of Asia Pacific Middle East and Africa