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London’s fatberg on show: ‘We thought of pickling it’

theguardian.com

1–10 of 62 posts

Re: London’s fatberg on show: ‘We thought of pickling it’

#3
post #2

Does anyone know why the fat doesn't get broken down by bacteria; why doesn't it just rot away?

I understand that there are two things: first, it's not just fat – it's fat plus nappies plus wipes plus sanitary goods. Second, the combination of the fat with metallic salts in the water causes saponification, so you end up with some kind of calcium-magnesium soap mixed in with it.

Re: London’s fatberg on show: ‘We thought of pickling it’

#5
post #2

Does anyone know why the fat doesn't get broken down by bacteria; why doesn't it just rot away?

London's water supply is pretty heavily chlorinated. Wouldn't that surpress bacterial activity?

Going also to say that its likely many of the sanitary items are heavy in medical agents too

Re: London’s fatberg on show: ‘We thought of pickling it’

#6
post #2

Does anyone know why the fat doesn't get broken down by bacteria; why doesn't it just rot away?

London's water supply is pretty heavily chlorinated. Wouldn't that surpress bacterial activity?

Is it really though? I've lived three places in London and made sourdoughs with tap water in all with no trouble. If it can't kill nacent yeast cultures, I wouldn't expect it to have many chances against sewer bacteria.

Re: London’s fatberg on show: ‘We thought of pickling it’

#7
post #6

Earlier quoted context omitted.

London's water supply is pretty heavily chlorinated. Wouldn't that surpress bacterial activity?

Is it really though? I've lived three places in London and made sourdoughs with tap water in all with no trouble. If it can't kill nacent yeast cultures, I wouldn't expect it to have many chances against sewer bacteria.

Leaving water out for 24 hours will get rid of chlorine, so will boiling. Did your process involve either of those?

Re: London’s fatberg on show: ‘We thought of pickling it’

#10
post #6

Earlier quoted context omitted.

London's water supply is pretty heavily chlorinated. Wouldn't that surpress bacterial activity?

Is it really though? I've lived three places in London and made sourdoughs with tap water in all with no trouble. If it can't kill nacent yeast cultures, I wouldn't expect it to have many chances against sewer bacteria.

TLDR: It's not as simple as "apply bleach - things die."

Yeast and bacteria are not the same thing. Practically, bleach doesn't kill yeast - if you try to kill fungus in your shower or on a wall with bleach, what that does is make it white. Which to us is a strong indication that it's dead, but it probably isn't.

To clean fungus from your shower, for example, you need to mix vinegar and fresh bleach with cold water (of which the fumes can actually kill you as well) and use the solution properly, or use an industrial cleaning agent.

Of course, someone who bleaches their shower will probably also wash it after (you should wash it _first_ before applying bleach), which might simply _physically remove_ most of the fungus from the surface. But depending on the solution you use, the fungus won't actually die.

Note that the above is mostly true in household use of bleach, and not in correct use. Bleach _does_ kill most fungus if used correctly, but essentially noone does. Hot water significantly reduces the effectiveness of bleach, and so does using _more_ than you should, and also it loses effectiveness rapidly when it comes in contact with unclean surfaces, fat/organic material (which there is plenty of on your wall), etc, and also doesn't have a long shelf-life (20% effectiveness lost yearly if stored properly). It also needs 10-30 minutes of contact time, compared to some prepared solutions that are 90% effective in a few seconds, and 95% effective after 10 seconds.

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