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is .45 pore size pvdf-syringe acceptable for finishing
I just learned that a whatman filter was the same as pvdf-syringe or at least that is what i understand. And I think the whatman filters I used to use were .45 pore size but I am not sure.
https://www.amazon.com/Diameter-Individually-Packaged-Biomed-Scientific/dp/B073YQYC6S/ref=sr_1_4?keywords=pvdf-syringe&qid=1562191771&s=gateway&sr=8-4
https://www.amazon.com/Diameter-Indi...gateway&sr=8-3
these are different sizes which one do I need for brewing fina or if I buy unfinished products from a sponsor?
I only bought this type stuff in kits before
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No. You need .22 to be USP standard for “sterile”. Look at sizes of bacterium, viruses, etc. Need to stop them.
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You need .22. IMO the semi finished oils are a joke. Just get the raws and do it yourself. You're skipping the easy and fun part.
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.45 is alright if you really can't get anything else. Like the other guys said .22 is better.
.45 used to be the standard but some bacteria passed through so .22 became the new standard.
Just to make you guys even more paranoid, mycoplasma and some spirochetes can go through the .22 filter
"Bacteria growing on MF-Millipore filters (thickness, 150 micro m) passed through the underlying membrane by their infiltration activity. Bacillus subtilis, Staphylococcus aureus, Klebsiella pneumoniae, and Escherichia coli passed through a 0.45- micro m pore size filter within 48-96 h. Pseudomonas aeruginosa, Serratia marcescens, and Listeria monocytogenes passed through a 0.3- micro m pore size filter. P. aeruginosa passed through a 0.22- micro m pore size filter. The membranes which allowed passing-through of bacteria showed normal bubble point values in the integrity test. Studies with isogenic S. marcescens mutants indicated that flagellum-dependent motility or surface-active exolipid were important in the passing-through. P. aeruginosa PAO1 C strain defective in twitching motility was unable to pass through the 0.22- micro m filter. Scanning electron microscopy showed bacteria passing-through the 0.22- micro m filter. Millipore membrane filters having well-defined reticulate structures will be useful in the study of infiltration activity of microbes."
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Well, that’s disturbing. I wonder how ubiquitous those squirrelly little fellas are.
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Originally Posted by
THX
.45 is alright if you really can't get anything else. Like the other guys said .22 is better.
.45 used to be the standard but some bacteria passed through so .22 became the new standard.
Just to make you guys even more paranoid, mycoplasma and some spirochetes can go through the .22 filter
"Bacteria growing on MF-Millipore filters (thickness, 150 micro m) passed through the underlying membrane by their infiltration activity. Bacillus subtilis, Staphylococcus aureus, Klebsiella pneumoniae, and Escherichia coli passed through a 0.45- micro m pore size filter within 48-96 h. Pseudomonas aeruginosa, Serratia marcescens, and Listeria monocytogenes passed through a 0.3- micro m pore size filter. P. aeruginosa passed through a 0.22- micro m pore size filter. The membranes which allowed passing-through of bacteria showed normal bubble point values in the integrity test. Studies with isogenic S. marcescens mutants indicated that flagellum-dependent motility or surface-active exolipid were important in the passing-through. P. aeruginosa PAO1 C strain defective in twitching motility was unable to pass through the 0.22- micro m filter. Scanning electron microscopy showed bacteria passing-through the 0.22- micro m filter. Millipore membrane filters having well-defined reticulate structures will be useful in the study of infiltration activity of microbes."
Is mycoplasma and some spirochetes normally killed when you bake it? I assume you always bake oils when you're Brewing. I've only brewed Fina pellets a long time ago
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Originally Posted by
SloppyJ
You need .22. IMO the semi finished oils are a joke. Just get the raws and do it yourself. You're skipping the easy and fun part.
Trust me it sounds fun i used to love converting fina. The math looks alot harder for these other recipes bit I would like to learn
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