London’s fatberg on show: ‘We thought of pickling it’
theguardian.com
London’s fatberg on show: ‘We thought of pickling it’
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Re: London’s fatberg on show: ‘We thought of pickling it’
#2Re: London’s fatberg on show: ‘We thought of pickling it’
#3Does anyone know why the fat doesn't get broken down by bacteria; why doesn't it just rot away?
Re: London’s fatberg on show: ‘We thought of pickling it’
#4Does anyone know why the fat doesn't get broken down by bacteria; why doesn't it just rot away?
Re: London’s fatberg on show: ‘We thought of pickling it’
#5Does 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?
Re: London’s fatberg on show: ‘We thought of pickling it’
#6Does 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?
Re: London’s fatberg on show: ‘We thought of pickling it’
#7Earlier 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.
Re: London’s fatberg on show: ‘We thought of pickling it’
#8OK, I understand coins, phones, jewellery and even hand grenades. But how do you flush a motorbike or a pram? :-O
Re: London’s fatberg on show: ‘We thought of pickling it’
#9Re: London’s fatberg on show: ‘We thought of pickling it’
#10Earlier 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.
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.