#Plastic Desiccator Cabinets

[cleatechlaboratory]

Understanding the Differences Between a Vacuum Desiccator Cabinet and a Standard Desiccator

Desiccators are indispensable tools in laboratories and industrial settings where the control of moisture and humidity is critical to preserving and storing sensitive materials. While standard desiccators have been a reliable solution for many years, advancements in technology have given rise to vacuum desiccator cabinets, which offer a host of advantages over their conventional counterparts. In this comprehensive guide, provided by Cleatech LLC, we will delve into the key differences between a vacuum desiccator cabinet and a standard desiccator, helping you make an informed choice for your specific applications.

Introduction to Desiccators

Before we delve into the specifics of vacuum desiccator cabinets and standard desiccators, let's start with a brief overview of what desiccators are and why they are essential in various industries.

What is a Desiccator?

A desiccator is a sealed container typically made from glass, plastic, or stainless steel, used to store moisture-sensitive substances or materials under controlled conditions. Desiccators create an environment with low humidity levels to prevent moisture-related degradation, reactions, or contamination of samples, chemicals, and equipment. They are widely used in laboratories, pharmaceuticals, electronics, food processing, and other industries where moisture control is crucial.

The Importance of Moisture Control

Moisture can adversely affect many substances and materials. It can cause chemical reactions, promote microbial growth, alter the physical properties of materials, and compromise the accuracy of scientific experiments. Therefore, maintaining a dry environment is essential for preserving the integrity and functionality of various components, samples, and products.

Standard Desiccators: An Overview

Standard desiccators, also known as non-vacuum desiccators, are the traditional and more commonly used desiccators in laboratories and industrial settings. They are relatively simple in design and function, relying on desiccant materials to absorb moisture and maintain a low-humidity environment.

Key Features of Standard Desiccators:

Desiccant Material: Standard desiccators contain a layer of desiccant, typically silica gel or molecular sieve, at the bottom. This desiccant absorbs moisture from the air inside the desiccator, creating a dry environment.

Gasket Sealing: A gasket or O-ring seals the lid of the standard desiccator to ensure an airtight closure, preventing moisture from entering.

Ventilation Hole: Most standard desiccators have a ventilation hole or valve that allows you to control the internal humidity levels. By adjusting the ventilation, you can regulate the rate at which moisture is absorbed.

Manual Operation: These desiccators require manual monitoring and maintenance. Users need to periodically recharge the desiccant by heating it or replacing it when it becomes saturated with moisture.

Advantages of Standard Desiccators:

Simplicity: Standard desiccators are straightforward to use and require minimal setup.

Cost-Effective: They are generally more affordable than vacuum desiccator cabinets.

Adequate for Many Applications: Standard desiccators are suitable for a wide range of applications with moderate moisture control requirements.

Limitations of Standard Desiccators:

Limited Moisture Control: They may not achieve as low humidity levels as vacuum desiccator cabinets.

Frequent Maintenance: Regular desiccant replacement and monitoring are necessary.

Manual Operation: Users must actively manage the desiccator's humidity levels.

Vacuum Desiccator Cabinets: An Overview

Vacuum desiccator cabinets, on the other hand, represent a more advanced solution for moisture control and preservation of sensitive materials. These cabinets combine vacuum technology with desiccant materials to create an environment with extremely low humidity levels.

Key Features of Vacuum Desiccator Cabinets:

Vacuum Pump: The heart of a vacuum desiccator cabinet is a built-in vacuum pump that can remove air and moisture from the cabinet's interior. This process significantly reduces humidity levels.

Desiccant Material: Similar to standard desiccators, vacuum desiccator cabinets also incorporate desiccant materials at the bottom. However, in this case, desiccants are primarily used to maintain low humidity levels rather than absorbing moisture.

Vacuum Gauge: These cabinets are equipped with vacuum gauges or controllers, allowing users to monitor and adjust the vacuum level to achieve precise humidity control.

Automatic Operation: Vacuum desiccator cabinets offer the advantage of automation. Once the desired vacuum level is set, the cabinet maintains it automatically, eliminating the need for constant monitoring.

Advantages of Vacuum Desiccator Cabinets:

Superior Moisture Control: Vacuum technology can achieve lower humidity levels compared to standard desiccators, making them ideal for highly sensitive materials.

Reduced Maintenance: Users do not need to frequently replace desiccant material, as vacuum desiccator cabinets maintain low humidity levels automatically.

Precise Control: The ability to adjust and maintain specific vacuum levels ensures precise humidity control.

Limitations of Vacuum Desiccator Cabinets:

Higher Cost: Vacuum desiccator cabinets are generally more expensive than standard desiccators due to their advanced technology.

Requires Electricity: They rely on electricity to power the vacuum pump, which may not be suitable for all environments.

Learning Curve: Users may need some training to operate vacuum desiccator cabinets effectively.

Choosing Between a Vacuum Desiccator Cabinet and a Standard Desiccator

The choice between a vacuum desiccator cabinet and a standard desiccator should be based on your specific application requirements and budget constraints. To help you make an informed decision, consider the following factors:

1. Humidity Requirements

Assess the moisture sensitivity of the materials or samples you are working with. If your application demands extremely low humidity levels, such as in semiconductor manufacturing or DNA research, a vacuum desiccator cabinet is the more suitable choice. Standard desiccators are adequate for applications with less stringent humidity control needs.

2. Cost Considerations

Budget constraints are a crucial factor in the decision-making process. Standard desiccators are more cost-effective upfront, but they may incur higher ongoing costs due to desiccant replacement and maintenance. Vacuum desiccator cabinets have a higher initial cost but can offer long-term savings in terms of reduced maintenance.

3. Automation Preferences

Consider your workflow and manpower resources. If you prefer automation and minimal manual intervention, a vacuum desiccator cabinet is the better option. It operates independently once set up, allowing you to focus on other tasks. Standard desiccators require regular monitoring and maintenance.

4. Available Space

The physical space in your laboratory or workspace is also a factor. Vacuum desiccator cabinets are larger and require space for the vacuum pump and other components. Standard desiccators are more compact and may be suitable for smaller work areas.

5. Power Availability

Check if you have access to a stable power source. Vacuum desiccator cabinets require electricity to operate the vacuum pump, while standard desiccators are not dependent on power.

6. Training and Expertise

Consider the level of training and expertise available in your team. Vacuum desiccator cabinets may require some training to operate effectively, whereas standard desiccators are relatively simple to use.

Conclusion

In summary, both vacuum desiccator cabinets and standard desiccators play essential roles in controlling moisture and humidity in laboratory and industrial applications. Your choice between the two should align with the specific humidity requirements of your materials, your budget, available space, and your preference for manual or automated operation.

Standard desiccators are cost-effective and suitable for applications with moderate moisture control needs, while vacuum desiccator cabinets offer superior humidity control, reduced maintenance, and automation capabilities for applications demanding stringent humidity control. By carefully evaluating these factors, you can make an informed decision and select the desiccator that best suits your needs, ensuring the integrity and longevity of your sensitive materials and samples. For high-quality desiccators and expert guidance in choosing the right one for your application, consider Cleatech LLC as your trusted partner in laboratory and industrial equipment solutions.

Original Sources: https://laboratoryquipment.blogspot.com/2023/09/understanding-differences-between.html

[globallabsupply]

How to Maintain and Clean Your Desiccator Cabinet for Optimal Performance

Desiccator cabinets are essential equipment in laboratories and other settings where moisture-sensitive materials need to be stored. To ensure the longevity and effectiveness of your desiccator cabinet, proper maintenance and cleaning are crucial. Global Lab Supply understands the importance of maintaining desiccator cabinets for optimal performance. In this article, we will provide a guide on how to maintain and clean your desiccator cabinet, along with tips and best practices to keep it in excellent working condition.

Regular Inspection:

Regular inspection is the first step in maintaining your desiccator cabinet. Check for any signs of damage, such as cracks or loose fittings, and ensure that the seals are intact and functioning properly. Addressing any issues promptly can prevent moisture ingress and maintain the effectiveness of the cabinet.

Desiccant Replacement:

The desiccant, typically silica gel or other moisture-absorbing materials, plays a critical role in maintaining a dry environment within the desiccator cabinet. Regularly inspect and replace the desiccant as needed to ensure its effectiveness. Follow the manufacturer's guidelines for proper desiccant replacement frequency and procedure.

Cleaning the Interior:

Cleaning the interior of the desiccator cabinet is essential to remove any debris or contaminants that may affect its performance. Follow these steps for cleaning:

a. Remove all contents from the desiccator cabinet.

b. Wipe the interior surfaces with a lint-free cloth or sponge dampened with a mild cleaning solution. Avoid abrasive cleaners that may damage the cabinet.

c. Rinse the cloth or sponge with clean water and wipe down the surfaces again to remove any cleaning residue.

d. Allow the cabinet to air dry completely before replacing the desiccant and contents.

Sealing and Lubrication:

The seals of the desiccator cabinet should be regularly inspected and maintained. Clean the seals with a mild soap solution and water, then dry them thoroughly. Lubricate the seals with a silicone-based lubricant to ensure smooth operation and a proper seal. Be cautious not to over-lubricate, as excessive lubricant can attract dust or interfere with the sealing effectiveness.

Exterior Maintenance:

Maintaining the exterior of the desiccator cabinet is also important. Wipe the exterior surfaces with a damp cloth and mild cleaning solution to remove any dirt or stains. Avoid using harsh chemicals or abrasive materials that may damage the cabinet's finish. Dry the exterior surfaces thoroughly to prevent water damage.

FAQs (Frequently Asked Questions):

Q1. How often should I clean my desiccator cabinet?

The frequency of cleaning your desiccator cabinet depends on factors such as usage, environmental conditions, and the type of materials stored. However, as a general guideline, it is recommended to clean the interior of the cabinet every 3 to 6 months or whenever you notice debris or contaminants that may compromise its performance.

Q2. Can I use alcohol or solvents to clean my desiccator cabinet?

It is not recommended to use alcohol or solvents to clean your desiccator cabinet, as they may damage the seals, plastic components, or the overall structure. Stick to mild cleaning solutions and water for routine cleaning.

Q3. How do I know if the seals of my desiccator cabinet need replacement?

Inspect the seals regularly for any signs of wear, cracking, or loss of elasticity. If you notice any significant damage or if the seals no longer provide a tight seal, it is recommended to replace them. Contact the manufacturer or a reputable supplier for replacement seals specific to your desiccator cabinet model.

Q4. Can I use a vacuum cleaner to remove debris from my desiccator cabinet?

Avoid using a vacuum cleaner to remove debris from your desiccator cabinet, as it may create static electricity or damage the delicate components. Instead, use a lint-free cloth or sponge to wipe away debris manually.

Q5. Are there any specific safety precautions to follow during desiccator cabinet maintenance?

When cleaning or maintaining your desiccator cabinet, ensure that it is disconnected from any power sources if applicable. Wear appropriate personal protective equipment, such as gloves and safety glasses, to protect yourself from cleaning solutions or potential contaminants.

Conclusion:

Maintaining and cleaning your desiccator cabinet is essential for optimal performance and longevity. By following the guidelines provided by Global Lab Supply, you can ensure that your desiccator cabinet remains in excellent condition, providing a dry and moisture-controlled environment for your sensitive materials. Regular inspections, desiccant replacement, proper cleaning techniques, seal maintenance, and exterior care are key steps in maintaining the functionality and efficiency of your desiccator cabinet. Remember to always follow the manufacturer's instructions and consult with a reputable supplier for specific maintenance recommendations or replacement parts.

Original Sources: https://globallabsupply.blogspot.com/2023/06/how-to-maintain-and-clean-your.html

[breakthroughcleantechnologies]

4 Tips for Long-Term Gun Storage

Whether you are storing an antique gun that still fires or the end of hunting season is approaching, and you won’t be using your rifle for a while, you need to prepare your firearms for long-term storage. There are a few steps to ensure they’re properly stored, and a reliable gun cleaning kit offers everything you need to get the job done. Here are four tips you need to know to keep your firearms from rusting when storing them long-term.

Break It Down The first step is double-checking to make sure your gun is unloaded and breaking it down. At the very least, you should field strip it. This makes it much easier to thoroughly clean major parts. It’s best to break your gun down as much as possible so you have easy access to perform a detailed cleaning. You will want to uncock the gun to relieve any tension in the springs. Remove hammer springs, recoil springs, and firing pin springs. Ensure all the parts that aren’t lubed are dry before returning your gun to storage. Use Gloves You will probably want to add gloves to your rifle cleaning kit, especially if you store your hunting firearms between hunting seasons. This helps prevent getting fingerprint oils on your gun. You want gloves that will still give you the dexterity needed to get the job done but also prevent any dirt, sweat, or oil from getting on the gun. This will also protect your hands from the solvents you use during cleaning. Nothing can be more annoying than traces of gun-cleaning solvents on your hands after you’ve finished the job. Give It a Deep Clean Time to put that gun cleaner CLP to good use. You will want to clean the gun and bore meticulously. Copper, carbon, lead, and plastic attract moisture, which can lead to rust, so it’s essential that you thoroughly clean your gun. You will also need to use a lubricant if you select a solvent. If you are using a CLP, you can apply cleaner, lubricant, and protectant all at the same time. If you have a wooden stock on your gun, consider protecting it with wax, which can help prevent swelling and cracking. You may want to rub in linseed oil prior to waxing. Be sure to let the oil dry first. Gun Safe Accessories If you’re storing your firearms for an extended period of time, you’ll likely store them in a gun safe. If so, there are a few details to keep in mind. Moisture can get trapped in gun safes, so you’ll need a desiccant to ensure the water molecules aren’t attracted to your guns. This moisture could lead to rust and corrosion. Therefore, you can ensure no moisture enters the safe with a few desiccant packets or a rechargeable desiccant device. Make a habit of periodically checking on your guns in the safe to make sure you don’t see signs of rust. Temperature control can also help, whether you’re using a gun safe or a cabinet. About Breakthrough Clean Technologies® Are you searching for new products to help clean and maintain your firearms? Look no further than Breakthrough Clean Technologies®. From a pistol cleaning kit to a shotgun cleaner you can trust, the brand’s firearm cleaning products are sure to be your go-to choice for your entire collection. Breakthrough Clean Technologies® offers odorless, non-hazardous, non-toxic, eco-friendly, and non-staining products that eliminate more contaminants than other leading brands. Firearms maintenance is easy with Breakthrough Clean Technologies®, all thanks to their collection of lubricants, solvents, and even an All-In-One gun cleaner CLP. Don’t settle for brands that smell terrible and don’t get the job done. With Breakthrough Clean Technologies®, The Difference Is Clear™. Discover the cleaning supplies you need for long-term firearm storage at https://www.breakthroughclean.com/ Original Source: https://bit.ly/3nqgB4A

[genesismannequins]

Ziplock Bags

The term "Ziploc bag" is a popular term for self-sealing bags used to store food and other items. Other names in common use for the product are "Zip Bags," "Zip Bags" and "Zip Lock Bags." Other types of films and plastics, including dry-cleaned and produced bags, can also be recycled for other purposes, such as food storage, recycling or other purposes.

The plastic bags must also be stuffed into a bag so that the individual parts are stuck. When a customer receives a part, the bag must be intact, even if the part is enclosed. Some parts are lighter, others heavier, but the bags seem to hold them well, and some parts are lighter. No matter where you take your zipped or other plastic bag for recycling, make sure it is clean and dry before you put it down.

You can store them in your basement and know they are clean and flawless - if you need them. They don't have much storage space, so it really helps to reduce the volume to the space in the bag. When the other bags are filled, they are much easier to move and move into your storage unit. Don't forget to bring your pillows, as you will only need to collect the extra pillow that is not used and put it in one of the pockets to store it until it is needed again.

Whether you are an industrial, commercial or residential location, you can be sure that your zipped bags will be used in a safe, secure and secure environment, regardless of your location.

There are times when there is an element that needs protection and organization, coupled with the need to repackage, and Clearzip (r) Zipper Locking Bags provide just that need that exists out there. These bags are ideal for use in a variety of parts that are held or going into production. Thousands of these parts are formed every day, so they are bags that hold the parts before they go into production and are extruded and processed in our modern factory - the -. They are a great alternative to imported zippers - top bags or even a replacement for an old-fashioned plastic bag.

Guests carrying medically necessary bags and equipment into the venue must have their bags checked and marked by security personnel and must be selected to meet FDA and USDA food specifications. Lock Top Pockets measure the usable inside dimensions, taking into account the overall dimensions including the zipped lip. Plastic zip - up bags meet the same standards for safety and durability as the Clearzip (r) Zipper Locking Bags

Newer bags may have a small flap running along the top of the bag to seal it closed, but this seal is too good and will not catch moisture in the bags when it is actually sealed. The key to moisture - sensitive components dry ex works - is to keep them below 10% in a controlled and monitored drying oven and then rely on desiccant in the bag, which keeps the environment very dry. Dry components absorb moisture, while dry cabinets remove moisture from the air.

To assess the permeability and quality of a bag, weigh the moisture - the packages found in the product package absorb and weigh them, wrap the bag and keep it submerged in water for a week, then weigh the package anew. Sealings give you the perfect seal that keeps your products fresher and longer and creates a longer shelf life. Immerse your bag in water for a week, then weigh each moisture-absorbing pack and its desiccant - and weigh it again.

Slide a bag of 3-4 gallons of tomato sauce onto your kitchen table and shake it to test the strength. Next fill the bag with a gallon of water, place it on the counter to see if anything is leaking, and fill it with another gallon of water.

I had one that didn't work, while the other one caught my eye a few minutes later when I filled the bag with air again. The bag lost points when it was filled with a gallon of water and lay flat on the counter, but I could hear it all the way up on my head.

The 2-mil bag also seems to be a bit heavier than several other brands I've used before, like the Ziploc bags. The pack of three more bags each weighed about 1 / 2 gram more, suggesting that some moisture had penetrated. I was up against the zippers of a private plastic bag container of the same name.

You will find that the zipped bag options are the same as the sealed bags for consumers - branded zipped items - as the Ziploc bags. If you are interested in one of the more expensive zipped bags, make them available at a wholesale price, even if you only need one per bag.

[ravishankarsivasubramaniam]

A Dispatch From the Fast-Paced, Makeshift World of High-End Catering

Matt Lee & Ted Lee | An excerpt adapted from Hotbox: Inside Catering, the Food World’s Riskiest Business | Henry Holt and Co. | April 2019 | 19 minutes (5,059 words)

  I have one job — building the Pepper-Crusted Beef on Brioche with Celery Root Salad, an elegant little bite to be passed during cocktail hour at the Park Avenue Armory Gala, a black-tie dinner for 760 people. In theory, it’s an easy hors d’oeuvre, a thin coin of rosy beef on bread with a tuft of salad on top. It’s 4:50 now and the doors open at 6:30, so I’ve got some time to assemble this thing. The ingredients can be served at room temperature — any temperature, really — and they were prepared earlier today by a separate team of cooks at the caterer’s kitchen on the far West Side of town, then packaged on sheet pans and in plastic deli containers for a truck ride to the venue. All I have to do is locate the ingredients in the boxes and coolers, find some space to work — my “station” — and begin marshaling a small army of beef-on-toasts so I’ve got enough of a quorum, 240 pieces or so, that when serve-out begins I’ll be able to keep pace with replenishment demand through a forty-five-minute cocktail hour.

Jhovany León Salazar, the kitchen assistant leading the hors d’oeuvre (“H.D.”) kitchen, shows me the photo the executive chef supplied that reveals the precise architecture of this bite: a slice of seared beef tenderloin, rare in the center and the size of a Kennedy half-dollar, resting on a slightly larger round of toasted brioche.[1] On top of the beef is a tangle of rich celeriac slaw — superfine threads of shredded celery root slicked with mayo, with a sprinkling of fresh chives showered over the whole. This is New York–caliber catering intelligence at work: take a throwback classic — the beef tenderloin carving station — to a higher, more knowing plane in a single bite. Here, the colors are lively, the scale is humane, the meat perfectly rosy-rare and tender, its edge seared black with ground pepper and char, the celeriac bringing novelty, though its flavor is familiar enough. It’s a pro design that satisfies the meat-’n’-potatoes crowd without talking down to the epicures.

The kitchen tonight — like every night, no matter the venue — is as makeshift as a school bake sale, a series of folding tables covered with white tablecloths and fashioned into a fort-like U. Since there are two warm hors d’oeuvres on the menu, our crew has a hotbox standing by — the tall, aluminum cabinet on wheels that both serves as transport vehicle for food and, once it’s on-site and loaded with a few flaming cans of jellied fuel (the odor-free version of Sterno is favored), becomes the oven. Imagine the most flame-averse venues — the New York Public Library, City Hall, the Metropolitan Museum of Art — even there, the ghostly blue flames in the hotbox pass muster with the fire marshal. In fact, this one fudge, this unspoken exception to the no-open-flames rule, is the secret to restaurant-quality catering in New York City.

Our hors d’oeuvre kitchen is at the far end of a vast hallway, partitioned into a series of open rooms stretching the crosstown length of the fifty-five-thousand-square-foot Armory, a former soldiers’ drill hall, now a coveted New York venue for seated dinners where attendance runs into the high hundreds or low thousands. You could say we’re in one of the wings, in theater parlance, and it’s as dark and dank as a bomb shelter. We share this bunker with a sanitation team[2] (one of three scattered throughout the venue), which at this point in the evening is furiously ripping open a mountain of plastic-wrapped pink crates and unpacking, in clinks and clatters, the rented glasses, cutlery, plates, and linens and shuttling them to the waiters. The servers are directed by their captain, a fleshier George Clooney type in a gray suit, talking intermittently into a mic on his lapel, to ferry their matériel either to the bars (if highball glasses or flutes), to the tables in the dining room (if wineglasses, cutlery, or linens), or to the kitchens (if plates). Clad in black pants and black oxford shirts, the servers shuttle briskly back and forth, quiet, looking like well-dressed movers; when it’s time to drop the main course on this party, they’ll resemble stressed-out mimes.

This unspoken exception to the no-open-flames rule … is the secret to restaurant-quality catering in New York City…

I had arrived at the front entrance of the Armory for my 3:30 p.m. call time and found Bethany Morey, the executive chef’s assistant, standing in a band of sunshine breaking through the chilly afternoon. She was a six-foot oracle, guarding an enormous, coffered wood door.

She tapped a pen down her clipboard, scanning the page. “You’re in the H.D. kitchen, with Jhovany,” and she pulled open the massive door. “Into the drill hall, then a hard right and keep going, behind the black curtain.”

I was nervous, as always, and somewhat disoriented, but relieved to be assigned to the hors d’oeuvres kitchen. I’d learned over the last few years there’s something comforting in the tight focus on small bites at the start of the evening, when there’s freshness and motion, and noise and chaos building in the air — this thing is on! Make no mistake, an H.D. kitchen can go to shit readily: canapés are typically twelve pieces to a platter, and if you’re behind in assembly from the start, you’ll never catch up. A service captain and the head chef will berate you for the duration while you flail and sputter like Lucy and Ethel at the chocolate factory conveyor belt. But despite being much younger than I am, Jhovany is a seasoned pro — a guy who tells you exactly what he needs in very few words, and never fails to flash a smile or a thumbs-up and a bueno! when he sees that you’ve understood and can get the job done. I know enough after these two years in catering not to do the math, but I’ve done it since and I’ll tell you now: feeding one beef-on-toast to each of the 760 mouths at this party would require sixty-three platters’ worth of effort. Fortunately for me, a group that large will typically consume less than half that amount with several other hors d’oeuvres available.

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When I strode into Jhovany’s kitchen, everything was dialed in: white cloths on the prep tables pulled taut, dry packs and coolers laid in neat rows underneath. I was the last of his kitchen crew to arrive and all the other kitchen assistants were already on task. Wilmer ferried sheet pans of food — the brioche toasts; tiny, boat-shaped pastry shells; blistered cherry tomatoes; shrimp on skewers — from the hotbox to the open shelving unit called a “speed rack,” emptying the hotbox cabinet so he could fire it up with Sternos. Roxana minced long bunches of chives. Dutch pulled half-pint containers of flaky Maldon salt and coarsely ground black pepper from a red plastic tote called a “dry pack,” meaning there’s nothing perishable or wet in it. Gustavo unwrapped two chef’s knives from the layers of plastic they wore for safe shipping to the site — even a bundle of dish towels gets cocooned in plastic wrap in this way, to keep them together, compact and clean.[3] Manuel dressed each station with boxes of purple food-service gloves and rolls of paper towels. Saori unwrapped cutting boards and distributed them.

In that first hour, before Jhovany doled out the station assignments, he delegated tasks rapid fire. Soon as I’d finished one, he’d have another instantly. Heading to the venue on the subway, I’d read through the menu Bethany emailed me the day before, but with six hors d’oeuvres, each with four or five components to assemble, the big picture was still a total blur. I got paired with Saori to pick the smallest, brightest-green tarragon leaves from a half-dozen gnarly bunches, maybe 20 percent good stuff. We set up next to Roxana, who was now mincing flat-leaf parsley. At another table, Manuel and Wilmer sliced asparagus into thin coins. Once we’d finished picking tarragon, Jhovany told me to locate and unwrap the pans of brioche toasts, which had been packed with small envelopes of a silica gel desiccant to keep them crisp. The air in the kitchen seemed dry enough and I was thinking serve-out would be soon enough that the brioche wouldn’t go soggy, but I’d been wrong about details like this before.

“Jhovany,” I said, holding up one of the tiny silica packets. “Basura?”[4]

He checked the time on his phone. “Si, señor.”

Jhovany assigned each kitchen assistant a station, and things began to come into focus. He posted at the entry to the floor[5] an 11 × 17–inch sheet of paper listing in all-caps English all six hors d’oeuvres (more for the servers’ benefit than our own), but I was grateful for the executive chef’s salesmanship, his bon mots adding some gloss of culinary idealism to what was beginning to feel like a kitchenful of well-manipulated slop.

So, to the left of me, Saori corrals the elements for Poached Gulf Shrimp with Chili Dust and Squid Ink Aioli. To my right, Roxana snips the tip off a ricotta-filled plastic bag and sets it tip-side down in a quart container for her Heirloom Tomato Crostini with Lemon Ricotta and Fresh Basil. Dutch is on Tandoori Chicken Skewer with Red Curry, Orange, Achiote, and Crispy Phyllo, and Manuel lays out ranks of pastry boats on a sheet pan for his Smoked Salmon Crisp with Caviar, Lemon, and Chive. Behind me, Howard, Wilmer, and Gustavo collaborate on Sunny-side Quail Egg with Tomato and Asparagus on Brioche because it requires the most finesse, skill, and hands: Wilmer will run the hotbox, calibrating the flickering Sternos to ensure that the raw quail eggs on their sheet pan — each egg cracked into its own tiny individual foil cup sprayed with oil — bake just enough that the yolk is thickly runny and warm but not hard-cooked. Gustavo will invert each perfectly cooked egg onto the blistered cherry tomato that Howard’s gently flattened on the brioche and then top it with two slivers of asparagus.

Jhovany hovers around the kitchen, watching as I assemble my station. He pulls a piece of beef from my aluminum pan, tastes it, then pulls another. “Necesitas Maldon,” he says. I’ll need to shower the beef with flakes of crispy Maldon salt before the celery-root slaw goes down.

Now the blob of celery is not enough. So I dip again, drop again. Now it is too much. I look at my watch and I feel my pulse quickening.

I pull a pan of brioche toasts out of the speed rack and line an empty sheet pan with paper towels. I take handfuls of the toasts, stack them like poker chips halfway up my left forearm, then lay them down on the pan with my right hand in neat rows — boom, boom, boom — reaching for more when the stack is gone. I fill the sheet pan readily (and note that the piece count is 140) before moving on to the beef layer. Each tenderloin fits perfectly in my left palm and I peel off the thin slices and lay the beef on top of the brioche, dead center. When the sheet pan’s full, I remember the Maldon, sprinkle it gingerly over the top. I look to Jhovany. “Esta bien?”

“Poquito mas,” he says, and reaches into the container for a small handful. He showers a few more pinches, lightning quick. “Like that,” he says.

I pull the top off the container of celery-root slaw — still chilly and stiff — and pick up what I think is just the right amount of slaw on the end of the spoon, guiding it onto the beef with a fingertip. But it flops over the dark edge of the beef and slumps over the side of the toast. For the next, I try pinching a smaller amount with just thumb and index finger. The slaw sticks to my rubber-gloved fingertip, and when I try to shake it off it lands entirely out of range of the target. Next attempt, instead of using the bowl of the plastic spoon, I use the tip of the spoon handle. This is more promising, but now the blob of celery is not enough. So I dip again, drop again. Now it is too much. I look at my watch and I feel my pulse quickening, my face flushing with color.

Jhovany appears. “Mi amigo. Menos grande,” he says, and picks up the plastic spoon to demonstrate. “Like this,” he says, dipping the tip of the handle in the slaw and teasing with his index finger a fingernail-sized dollop into the center of the beef, so a ring of the beef’s pink center is just visible around the edge of the slaw. It’s perfect, exactly as in the photo. He picks up one of my pathetic examples and eats it, then hands the other sloppy one to me. “Flavor is good.”

It is good. But the flavor has nothing to do with anything I did to these ingredients, and I still have yet to assemble a single Pepper-Crusted Beef on Brioche with Celery Root Salad that looks the way it should. I have Jhovany’s live sample to go by, so I try again with the tip of the spoon handle, and … close! But then the next is a disaster — too much slaw again, slumping over the side of the beef. And the next one is too little, so I dip again, which means that getting one of these looking correct is taking me half a minute. At this rate, I’ll be lucky if I have one hundred pieces by show time, and I need at least two hundred. I look at my watch again. My mouth is parched.

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I step away for a quick second to get some water from a table near the sanitation area, where there are gallon jugs of water and plastic cups for staff. I have to pee already, but there’s no time for that; the venue’s so big that the restrooms in either direction are nearly a ten-minute round-trip. Through the entrance into the next bunker, I can see one of the three dinner kitchens dispersed among the wings of the Armory tonight. Each is staffed with ten kitchen assistants and a head chef, and each will serve 255 guests tonight, divide-and-conquer being the only sane strategy for serving 760 people warm and tasty food that should remind no one of the cold, overcooked, and damp meat-plates-under-domes, skins forming on the sauces, that once defined a catered event.

I see a few familiar faces in the far kitchen — Jorge Soto, Marilu, Geronimo — a hive of white coats and black beanies. I know from the menu that they’re plating up the first course, a tapas assortment, a preset.[6] At 7:15, once cocktail hour’s over, Jhovany will leave two of us behind to shut down the H.D. kitchen and distribute the rest of the team among the three dinner kitchens to help plate up the main course. But here, drinking this water in my state of stress, that moment seems impossibly far away.

Back at my station, I get to work. In ten minutes, I’ve got six examples of this beef — half a platter — worthy of being sent to the floor, and I’m sweating through the T-shirt under my chef’s coat. Saori’s experimenting with swooshes of squid-ink aioli on her plate. She sees me struggling with the spoon and offers up a fine pair of stainless culinary tongs — like an over-sized set of tweezers, from the pocket of her chef’s jacket. For a split second tears well in my eyes, I’m so grateful to her. The tweezers give me much more control over the amount of slaw I pick and, the more I make, I learn to fold the pinch of slaw onto itself as I drop it, to circumscribe the nest, make the threads less scattered, more mounded. I find I’m still double-dipping, but I’ve brought the execution time down to about twenty seconds, and I’ve brought down my failure rate, too, to nearly none. I’ve got eighteen now. Twenty-seven. I get a nod from Jhovany. Thirty-two.

I’m thinking about the miracle of repetitive gesture and cognition, the coordination of hand and eye, and how the mind remembers the weight of the pinch of slaw, the feel of the tongs’ resistance, when Jhovany’s voice cuts through the trance.

“Mira!” he says. “I need three guys on the floor, rapido!” He points to me, Gustavo, and Howard in turn. Something’s happened. “Go find Chef. Now!”

I look at Jhovany. “Plàstico?” I ask, thinking I should cover my station with plastic wrap if I don’t know how long I’ll be gone. He shakes his head firmly. So I just lay Saori’s tweezers down next to the incomplete sheet pan of peppered beef and I go.

Catering has more in common with a mobile army surgical hospital than a restaurant.

Two years in and I know this moment well — it’s the instant when whatever critical task you’re performing, on deadline, is superseded by a demand for labor so much more pressing that you have to drop everything and run to where you’re needed now. This culinary triage, re-prioritizing ever-escalating emergencies on the fly, is a state of being for successful caterers, for whom every night is a dif­ferent venue and a custom menu tailored to a new client. And for all the attention, all the preparation brought to bear in the previous ten months on every detail of that night’s party — the minute-by-minute run of show, the mapped-out site plan, and the cook time of the potato-crusted halibut — none of that envisions the crazy contingencies that arise when the resources are summoned to prepare and serve a three-course dinner simultaneously to 760 people in a space that was empty at 2:00 p.m. and must be empty again and swept clean by midnight.

*

Catering has more in common with a mobile army surgical hospital than a restaurant. The tent campaign of loading and unloading the kitchen infrastructure and the delicate, squishy food involves so much travel, a factor that rarely disturbs the tight calculations of a restaurant chef, comfortable in her own familiar kitchen. In “off-premise” catering (as distinguished from banquet-hall catering or corporate cafeterias), there’s the expanse of actual miles the food must traverse: packed from the prep kitchen into rolling hotboxes, coolers, milk crates, and plastic bins, and onto the box truck for the journey to the venue; then unloaded from the truck onto elevators or carried up staircases to whatever hall or back room is designated the “kitchen.” Just as important, there is also the cognitive distance separating the minds of the kitchen prep crew that par-cooked and packed the food from those on the team receiving it in their makeshift party kitchen, unwrapping and setting up everything, finding every item — or not, forcing the dreaded (and inevitable) re-run.[7] And lastly, there are the servers, the cater waiters, those warm bodies from staffing agencies, typically freelancers who may work for a handful of competing firms from one night to the next, entrusted with moving and handling the food once it’s left the kitchen, to be presented to the guest. With rare exceptions, a catering chef hands his food to a total stranger.

All this discontinuity and travel geometrically multiplies the hazards standing in the way of a catering chef aiming to serve what was originally intended, that perfect plate, whose stunning flavors and stylish presentation clinched the deal at the client tasting many months prior. And in this context, time becomes a presence as tangible, fungible, and daunting as the weather — more so when the scale of the event is factored into the equation. While an epic fail at a restaurant table might cost the house a few customers, when there are eight hundred hungry guests on the event floor waiting for dinner to be served, havoc-wreaking scenarios — an electrical brownout blows power to the fryers and the stage lights; the host’s toast runs twenty minutes too long, condemning the lamb to overcooked toughness; a server faints and takes down with him a jack stand[8] of 120 plated desserts — may become apparent only at the moment they happen, and have greater consequences.

True, the stakes for the caterer are not nearly as high as for the army surgeon, but the vast majority of events that top New York firms cater to are pretty significant — charity galas, weddings, product launches, milestone birthdays, annual board meetings, political debuts, and movie premieres in one of the biggest, richest, most competitive cities in the world. As the minutes tick down to the serve-out of the first hors d’oeuvre, there’s more at risk than just the hundreds of thousands of dollars a client may have spent on the evening’s food, booze, and labor; there are the emotions of a bride and groom on their big day, the reputation of a top movie studio, or the longevity of an esteemed, hundred-year-old nonprofit. There are the memories of people celebrating some of the most momentous nights of their lives.

Considering all that these catering chefs are up against, and regularly conquer — their nerve-rattling tightrope sprints through A-list celebrity territory, the exquisite food torture, a season’s worth of MacGyver-y kitchen rescues that throw propriety, food safety, and convention out the door because “we have to make this work right now!” — the fact that they don’t get the attention or respect afforded restaurant chefs is astonishing. There’s no James Beard Award for them, yet the food that catering chefs create is often every bit as succulent and dazzling as what’s served at the gastronomic temples of the nation. And they’re cooking with handicaps a restaurant chef couldn’t fathom.

*

Called to the unknown emergency, I leave Jhovany’s kitchen and pass through a dark, curtained-off concourse of the Armory packed with enormous black crates of lighting and sound equipment, electric cables snaking along the floor. I jog under a thirty-foot-tall wooden archway and into the vaulted drill hall, washed in streams of majestic light from high above. Waiters and service captains scurry like a colony of ants between two rows of long tables — arranged parallel to each other and angled in a chevron pattern facing a stage, where a technician performs a mic check: “One TWO! One TWO! TWO!”

I spot Chef at the center of the commotion, standing next to a speed rack, and a dozen or so K.A.s like me streaming toward him in their white jackets and black beanies. The tables are glittering with all the cutlery and glasses, and the presets — square china plates of what look to be an assortment of small bites — are down. Fitting with the gilded theme, the curtains defining the perimeter of the room seem strafed with gold leaf. The nature of the crisis still isn’t evident.

“All right, listen up!” Chef shouts, pulling one of the white plates from a speed rack. “You see this beautiful tapas plate? Look carefully how it’s arranged.” The group closes in around him, murmuring. He talks us through the geography. The square plate is divided into three rows. Bottom row, left to right: a Smoked Whitefish Toast with Beet Relish, a Grilled Shrimp Toast with Lemon Aioli, then four bias-cut grilled crostini[9] in a compact pile. Second row, left to right: two thin rods of Manchego cheese, one resting on the other, forming an “X”; two pitted dates stuffed with herbed chèvre, one leaning against the other. The top row of the plate is empty, because the servers would soon be placing three shot glasses filled with more menu items across the top: Smoked Duck Rillettes with Pickled Cippolini; Black Olive Tapenade with Toasted Fennel, Chili, and Orange Oil; and Five-Spice Roasted Almonds with Cayenne and Sea Salt.

“But,” Chef says, “they can’t even begin setting the shot glasses down until we clean up the mess they made when they dropped these.” He picks up a plate on the nearest table, which appears to have been dropped from a height of a couple of inches. Cheese and dates have toppled off each other and rolled around the plate. One of the toasts is facedown atop the other and the crostinis have skidded everywhere.

“We’ve got seven hundred and sixty plates to make perfect in the next ten minutes. So divide up, swarm the room. Do what you need to do. Make every plate perfect!”

I try not to think about how far behind I am now on my peppered beef, how reamed I’ll get during hors d’oeuvres serve-out.

I set out for the tables closest to the stage, so I can sweep in one direction. Gustavo’s at the far end, closest to curtain, and I work toward him. Only about every third plate is wrecked as badly as the one Chef showed us, but every preset needs at least fifteen to twenty seconds of handwork. I avoid doing the multiplication or thinking too deeply about how much time and labor might’ve been saved with a short sermon to the service captains about the importance of a gentle drop. I try not to think about how far behind I am now on my peppered beef, how reamed I’ll get during hors d’oeuvres serve-out. Instead, since the primping required so little cognition or skill, I begin to revel in the vaguely disconcerting thrill of simply being on the main floor.

Unless a K.A. or chef is working an event with an action station — omelets, say — guests will never see a chef jacket on the floor. A head chef might allow kitchen assistants to steal a peek at the dining room if it’s really impressive, or if an uber-A-lister like Beyoncé or the Dalai Lama is there, but to spend a stretch of time like this out here happens only once in a blue moon — usually when someone’s fucked up, like now. The longer I’m on the floor, the more I can glean what’s happening beyond the kitchen. Who will be eating these serrano-wrapped logs of Manchego we’re setting in beautiful crosses, just so?

On the stage, a woman rehearses the beginning of a speech, introducing the charity the event will benefit. Public funding of the arts is imperiled, and her organization raises money to educate children about the visual arts, theater, music. She introduces a film about the charity. The light in the room dims and those gold-streaked curtains turn into video screens on which a short documentary begins. Teenagers from public schools all over the New York area testify that learning about the arts from this organization has inspired them to dream big.

The film ends, then starts at the beginning again. I have one table down and have started the next when a team of servers follows in behind us, working a speed rack stacked with sheet pans of shot glasses holding the rillettes, the tapenade, and the almonds to set down on the plates. The children are inspired all over again. Two tables done. The film stops and the house lights come up. A man in a suit steps forward and introduces a performance artist, who will be honored. Tall, dressed in many black floor-length layers, the artist steps to the microphone: “My mother and father were war heroes in Yugoslavia, in World War II …”

We finish fixing plates and the servers have set down all their shot glasses. The floor is emptying — of the production technicians, the kitchen assistants, the servers rolling speed racks back toward the kitchens. Only a few captains remain as I sprint through the archway, down the dark back hallway, to return to the kitchen.

“It was crazy!” I tell Jhovany. “The servers mangled the preset! I had to redo hundreds of plates!” He just shakes his head slowly, shrugs. Each of his hors d’oeuvre stations now has four platters ready to go, and the servers gather around, idling, chatting with their captain. At my station somebody has set up four platters with perfect examples of the beef-on-toast, and Jhovany shows me a near full sheet pan of backup on the speed rack — not enough to cover the duration of the cocktail hour, but I’ll be okay if I can keep up. A sigh of relief settles in my shoulders. The captain says, “Go!” The servers descend, and the first platters disappear, toward the early birds in their tuxedos, ambling into the hall.

I reach for a sheet pan, pick up the brioche toasts, and start laying them down. Boom, boom, boom. Saori sets up another platter of her shrimp. Jhovany hovers, tells her the stripe of char powder on her plate doesn’t look right. The team’s in crunch mode. We’re not the ones saving kids with the arts, nor are we war heroes. Earlier that day, I learned there’s been a flood in South Carolina, a town an hour or so from where Ted and I grew up. A childhood friend’s father has lost his home, but at least the family is all safe. Others have drowned, and I hunger to connect with friends there, to find out more. But in these unraveling minutes, the size of the celery-root slaw, the direction of the crostini on the plate, and the angle of the Manchego cross are my world. Because that’s why I’m here: to cater.

*

1. “Brioche” is the kindest word for this favored delivery platform — a thin toast-cracker.

2. The caterer’s on-site crew in charge of miscellaneous tasks including rentals distribution at the beginning of the night, setting up the coffee percolators, and handling all refuse removal at the end of the evening.

3. By the end of your first few parties, after ripping open a hundred triple-wrapped bundles, you get a precise feel for the tolerances and breaking points of industrial-strength plastic wrap

4. “Trash?”

5. The dining room, in cater-speak.

6. A plated dish that’s already waiting at each guest’s place when they sit down to dinner. This is a pro move, merciful to guest and staff alike, shaving at least a half hour off the event. But the food must be designed to survive an hour or more at room temperature with texture and flavor Intact.

7. Ordered by the executive chef, a return trip of the truck to the prep kitchen to pick up something that’s been either left behind or hopelessly lost at the site.

8. A tall but compact four-sided metal stand on casters, for holding and moving large numbers of completed plates.

9. Close cousin to “brioche toast.”

* * *

The Lee Bros. are the authors of several bestselling cookbooks: Charleston Kitchen, Southern Cookbook, and Simple Fresh Southern. They have written for The New York Times, Food & Wine, Travel + Leisure, The New York Times Magazine, Gourmet, Saveur, and other publications, and have appeared on many TV shows, including Anthony Bourdain’s No Reservations and The Today Show. They have won six James Beard and IACP Awards.

Longreads Editor: Dana Snitzky

[theforbiz]

Are you going to buy oxygen monitor? If yes then there is a wide range of options available for sale in the market. In order to choose the best one, you need to pay attention to some important factors. Well, there are many sellers present who are offering a variety of oxygen monitors. Choose the right one carefully after considering your needs. There are many other things that you should keep in mind to make a right choice. You can also get advice from experts to ease up your task.

For the selection of right kind of oxygen monitor, you need to pay proper attention. Some factors have been explained in the further post. You should read all the below mentioned details properly to ease up the selection procedure.

Is it easy to use?

When it comes to buying an oxygen meter then you need to check whether the device is easy to use or not. It is the most important thing that you should check out first before making the final purchases. Well, these devices are simple to use and you don’t need to learn any technical skills for it. You should buy the finger oximeters because these can be used only by clipping the oximeter on the finger. After pressing a button, you can get the result and it is a very simple procedure.

Features

It is also important to check various features of the device before going to buy it. You should check out the various features of the device in order to make purchases. Some devices have the features of memory for storage of data, Bluetooth connectivity and much more. You need to check out the type of features a device have before buying it. With the help of this, you can easily find a best oximeter in order to take various benefits.

Size of probe

When you buy the oxygen meter then it is really crucial to check the size of probe. It is the important thing that can help you to make the right purchases. Make sure, the size of probe fits properly to the finger otherwise you should look for the other device. You should check out the variety of devices available in the market and then you can buy the right one that is suitable for your requirements.

Accuracy and reliability

One more thing that you should always consider is the accuracy of the device. When it comes to this device then it is mainly used to measure the pulse rate and blood oxygen level. You should always try to find a device that can provide the accurate results. Most of the devices work similarly but their manufacturing process is different. You should always look for the anti-motion features while going to buy the oxygen meters.

After considering all these factors, you can easily find the good quality oximeter without wasting more time. In this way, you don’t need to worry about the accuracy of the results or other issues.

Author:

Cleatech LLC designs standard and Custom-made laboratory solutions and clean room equipment such as Multi-Chamber Desiccator Cabinets, plastic laboratory Glove boxes, laminar flow hoods and test equipment and many more laboratory products.

The post Buy Oxygen Monitors Home Depot appeared first on TheForBiz - Change Your World.

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[autoflowermjseed]

How to Store Autoflowering Marijuana Seeds for Long Term

Do you know that regular and autoflowering marijuana seeds can stay viable even after a decade when these are kept securely and efficiently? Whether you have extra seeds from a package you purchased or you have seeds you grew on your own, you must learn how to keep these and preserve its viability. Here are some very important facts about autoflowering marijuana seeds storage to help you preserve your seeds better.

Seeds Need to Remain Viable

The goal of every storage system is to keep cannabis seeds viable for as long as possible. Viability means that seeds are able to sprout or germinate by the time you plant them. You must choose a container or a storage method that will preserve viability. The container has to be dry and clean while the walls or the outer surface should be lightproof.

Remember that fresh seeds are better than preserved seeds. Indeed, cannabis seeds can be preserved for up to a decade when properly kept but fresh seeds are still better and easier to germinate than preserved ones. It could take days for a mature seed to germinate while a fresh one may only take earlier.

How to Check for Viability Signs

Make sure that you are storing viable seeds! Look for seeds that are dark in color (shades of dark brown, black and blue) because these seeds are likely viable. Do not preserve seeds that are light green, green or white because these seeds are immature and will never sprout.

Preserve seeds that are round and shiny. Seeds that are irregularly shaped and have cracked shells may not be able to germinate. And when buying seeds, look for a company that guarantees higher germination. Seeds from these seedbanks are truly a real value for your money with their higher germination rates.

Ways to store autoflowering cannabis seeds for a long time.

These are possible ways to store auto cannabis seeds. Remember that although it’s great to have your own supply of seeds kept away, it’s still important that you use fresh seeds for your crops.

Using breeders’ bags or packaging

Breeder’s bags are made to keep seeds from spoiling and to protect it from the environment while your orders are in transit. These are mostly made from thick packaging material that keeps water and light out.

If you are not going to use your seeds yet, don’t take them out of the package. Place the unopened bag in a dry and dark environment like your cabinet or even inside your refrigerator.

For opened bags, use tape or staples to seal the opening and place the bag inside a thick plastic bag to make sure water can’t penetrate. Place this in a dark and dry environment.

Do not remove the label of the bags so you can properly identify the contents. Include in the information the date when you opened the bags as well.

Mason jars and other tight containers

A good way to seal off the freshness of autoflowering cannabis seeds is to use mason jars. Look for authentic jars with thick walls and those with sealable covers.

Mason jars come in a variety of sizes and colors. Choose colored jars as much as possible to protect your seeds from light. Light is needed for plant growth including water and nutrients in the soil, therefore, to preserve your seeds and keep it from germinating, place these in a dark and dry environment.

Add a few grains of rice inside the jar to absorb moisture. You may also use food-grade desiccants to effectively remove moisture as well.

Mason jars will be able to preserve seeds for a very long time so it’s important to label your seeds. Use a sticker label and place the name of the strain, when the seeds were harvested and any other important information.

Use separate mason jars to hold different seeds. And when storing seeds, do not fill the jar to the brim. Provide a half-inch of space on top at least.

Refrigerating or freezing your seeds

An efficient way to keep your seeds so these can last for a long time is by refrigerating them or by freezing. This will keep seeds viable for years plus will protect these from prying eyes. To keep your seeds in cold storage, make sure that power outages are not an issue in your area. If a power outage happens, you could lose the viability of your precious seeds if power is not restored in a day.

Place your seeds inside a plastic container and remove all the air inside using a sealer. Wrap this in the newspaper and place this inside another plastic bag. Pick an area inside the refrigerator or freezer that is not affected by light or changes in humidity. It has to be the deepest and farthest part of the fridge or freezer.

If you must take your seeds out to use them, give your seeds time to acclimate before planting them. For example, remove the frozen pack from the deepest part of the freezer and place this near the door. Once you are certain that the pack of seeds has adequately thawed, remove this from the refrigerator and place this on the counter. Open the package and allow the seeds to adjust to the temperature and humidity. You may now use your seeds after these have properly adjusted.

Never take your seeds from the fridge to thaw using a microwave oven because this can severely affect the viability of your seeds.  

Keeping seeds in a dry and dark area

Consider placing your seeds in a dry and dark area. Never place these inside any appliance or household equipment because heat from these can affect the seeds’ viability. If you need to use your seeds, take only the amount you need and store the other seeds away.

Older autoflowering marijuana seeds could take days to germinate. You can help your old seeds by placing this in a glass of water and softening the seed wall. You may also use a file or a small knife to cut the seed just a little bit. You can also use the paper towel method to help soften the seed wall and to sprout the seeds carefully.

[cleatechlaboratory]

Features of Plastic Single Chamber Desiccator Cabinets

Desiccators are essential applicants in research and experiments made in laboratories. Its primary role is to preserve the materials from unwanted exposure to moisture, UV, and other environmental factors that can change the physical and chemical properties of the specimen, which is a crucial step since this proper of material must remain constant for the research purpose be efficient.

There are many variations and models of Desiccator Cabinets available in the market, and they serve their purpose on different stages and materials that need to be preserved. The plastic made the single-chamber Desiccator Cabinet much more prevalent and efficient among various research purposes.

So, as Single chambered Plastic Desiccator Cabinets are much used in the field of experimentation and researches, a detailed overview of their functionality and work needs to be understood. How are they made and function efficiently in making the cabinet preserve the material efficiently? And how are they so much popular and convenient than other models of Desiccator Cabinets?

Overview of working and functionality of plastic Single chamber Desiccator Cabinet

This model of Desiccator Cabinets is a single camber preserving chamber that is out of solid PVC plastic, giving it extreme toughens. As these are used to preserve various environmentally sensitive materials, this model has to block out moisture or UV light entering and affecting the material inside.

This is majorly done using Silica gel, which is anhydrous, meaning it can absorb any moisture or water molecules within itself, ensuring that no moisture is left in the container that can reach the material sample and affect it in any way. This silica gel is applied on the base of the container, with the materials above it separated from any other material.

Another constituent in this is an inert gas like xenon or Krypton. As the container is filled with these non-reactive gases, no reactive gases are left in the air, such as oxygen, which can react with the material. With the lack of oxygen and basic moisture level, the growth of unwanted microorganisms is also eradicated, making the materials completely isolated and contamination-free.

That also has a temperature regulating system in the cabinet, allowing for customising the temperature that should be maintained inside the cabinet; this is also helpful as the temperature is also a factor that can affect the initial state of any material or specimens. This temperature is regulated by using induction processes that heats or cools down the temperature inside the container.

The benefits of using single chamber plastics Desiccator Chamber

Among variations and models of Desiccator, the plastic ones are generally more preferred, as the plastic used in this build is rugged, thermosetting PVC type plastic, which can withstand higher strength and durability, making it ideal for transportation or storage. . And the thermosetting plastic also enables a long life for the container as this material do nor rust or decompose that quickly.

The non-reactivity of this plastic also helps store radioactive materials or materials radiating heat energy; since the plastic itself cannot react or decompose quickly, it becomes safer to store and adds a plus point to its preserving efficiency. And being a single Chamber allows for small and more efficient storage and transportation of the preserved material.

The regulatory factors like temperature, humidity, light, etc., are customisable, meaning that changes in the environment inside the container can be made, along with adding external elements like inert gases. This makes it ideal for storing more than one type of material or specimen, each having its standards levels of sensitivities, making this a perfect all-in-one choice for all experimental or research purposes.

Another advantage of using a plastic dissector cabinet is the material’s transparency. This allows researchers to see through the nature of the material and study it without it being exposed to a more unstable environment. And the air-proof seals and lids ensure this transparency even more while isolating the material from any kind of dirt or other contamination to enter the container.

The aforementioned notions provide a general overview of the plastic made single chamber Desiccator Cabinet, a popular choice among many laboratories and experimental expeditions and areas. The sheer number of benefits the plastic version of the chamber has, while still retaining the original level of preservability, made it one of the most prominent variations.

Original Source:

https://laboratoryquipment.blogspot.com/2022/01/features-of-plastic-single-chamber.html

[globallabsupply]

Details On The Use Of Stainless Steel Desiccators Cabinet

The use of Stainless Steel Desiccators Cabinet has become an important topic for many companies who clean, sterilize, and prepare various products to be sold. One might ask why stainless steel is the perfect material for this type of cabinet.

Stainless steel is durable and corrosion-resistant. The metal will not rust or corrode because it does not contain any iron. The metal is resistant to heat as well because it does not oxidize. Stainless steel also resists chemicals making it easy to clean after use without any risk of damage to the surface of contents within the cabinets. All these properties make stainless steel a high-quality option when considering what material for metal cabinets.

Reasons to Use Stainless Steel Desiccators Cabinet for Storage

A popular storage choice for companies that store food and items like flowers, is a desiccators cabinet. These types of cabinets have been proven to keep out moisture, unwanted insects, and other things that will quickly deteriorate any item or food stored within it.

Desiccator cabinets can be made from wood, plastic, or stainless steel depending on their intended purpose. Wood desiccator cabinets are typically used for small items due to the material's porous nature and inability to keep moisture out. Wood also attracts insects so it is not always the best choice.

Benefits of Using Stainless Steel Desiccator Cabinet

All the reasons mentioned above are what makes stainless steel cabinets so desirable. It is an ideal material for science-based companies. Stainless steel is durable and resistant to many chemicals. It is also strong yet can be cleaned easily without any damage to the surface of contents within the cabinet.

Summary

A stainless steel desiccator cabinet has many benefits that science-based companies need to have on their list of materials needed for storage. These cabinets are a popular choice for companies in the food industry because of their easy cleaning and ability to keep out harmful chemicals and insects. Stainless steel desiccator cabinets are a valuable choice that should be considered as a great investment for the future growth and expansion of a science-based company.

Original Source:

https://buzzmyhub.com/read-blog/37847

[ezadlab]

Laboratory Desiccator Cabinets

Shop our huge selection of laboratory desiccator storage cabinets. Our catalog includes plastic desiccators, stainless steel desiccators, acrylic desiccator, polycarbonate, vacuum desiccators, and multi-chamber desiccator. Contact our friendly Sales Team for a free quote, (714)-754-6669. Custom desiccator configuration available. Visit our site to see all Laboratory Equipment and Supplies

[sad-trash-writing]

Who’s The Hero of Your Story, Ch. 7

AO3 Link 

Before Jemma headed to the lab, she went to Raina's office to drop off the diamond according to Raina's strict instructions. The diamond was wrapped up in foil, then stuffed in a lead-lined jewelry box (which Raina provided discreetly after their initial meeting). Then Jemma slipped into Raina's office when she knew Raina wouldn't be there, located the dictionary, and opened it, revealing the carved out center of the book which was just wide enough to fit the box. She slid the jewelry box into the book, replaced it on the shelf, and slunk out of the office, to head down the the lab. 

When Jemma made it to the lab, she was already frazzled due to the encounter in the coffee shop. For a moment, she thought she was hallucinating when she saw her desk covered in boxes and a plastic bag draped over her latest experimental plant. 

The only other person in the lab was Fitz who was piling his works in progress into cardboard boxes similar to the ones on Jemma’s desk.

“Um, Fitz? What's going on?” Jemma asked, clutching her coffee a little tighter. Fitz lurched, just now noticing  Jemma’s presence. “Oh, I'm surprised you came in today. We're being relocated. Raina came down earlier and told me they found us a quieter lab space.” 

“That's strange.”

“I know.” Fitz gulped and looked concerned. Jemma could tell he was dying to ask about last night, but he wouldn't. Not with all the cameras around. Jemma finished packing up her experiments and lab reports and hauled her boxes out the door when Fitz was ready. 

As they stepped into the hallway, a man in a dark suit stepped in front of them.

“If you two would follow me,” the man declared, rather than requested. Without another word, he turned on his heel and marched down the hall. Jemma glanced at Fitz apprehensively, but dutifully followed, her vines curling down her arms prepared to strike if necessary.

The man seemed to be leading them on a scenic tour of the campus. They wove through hallways and various buildings that housed classes of every subject besides her own.

Finally they crossed a parking lot to a small building Jemma had never even seen on a campus map. 

The suited man leading them swiped a key card at the door and continued to march through. Jemma and Fitz scampered after them, eager to get to their destination as their boxes were growing increasingly heavy. Most of the rooms they passed appeared to be empty, filled with nothing but lab equipment. If she wasn't afraid of getting left behind, Jemma would have loved to stop and inspect the high-end equipment she saw in the empty labs. 

They rounded the corner and Jemma saw a hulking, intimidating man dressed in all black standing at the door of one of the rooms. I wonder which way we're going, Jemma thought sarcastically.

Predictably, the suited man led them into the guarded room. It was a massive lab, at least twice the size of the one they used before the explosion. All the equipment was state-of-the-art and matching stainless steel, giving the room a shiny, futuristic feel. 

And standing in the middle of the room, ruining whatever laboratory fantasies Jemma was brewing, was Garrett. He was in his civilian attire today, leaning against one of the pristine, black counter tops with a cane propped up next to him. 

"Welcome," he greeted, "How do you like it?"

Jemma scanned the room again. It looked like Fitz was about to swoon, but he kept his professional face on. 

Garrett spoke up again. before Jemma had a chance to respond. "Everything in this room is brand new, best that money could buy. I don't know how any of this stuff works, but I'm sure you two can figure it out. The best part? No cameras, listening equipment anywhere, or witnesses anywhere."

Jemma gulped. Was this supposed to be a threat? Garrett and the two guards obviously had the upper hand, but why would they make Jemma and Fitz pack up all their things if they were just planning on threatening them? Or worse.

"Where are my manners? Go ahead and put your stuff down. Anywhere is fine, you can organize whenever," Garrett said.

Jemma furrowed her brow. "I'm sorry, I think I'm confused. What exactly are we doing here?"

Garrett just laughed, which set Jemma more on edge. "Raina didn't tell you? You're being upgraded. You came through on that heist the other night and we decided to reward you."

Jemma tensed and her eyes spot towards the hall. What if someone was walking past and overheard?

"Relax. The only people in this building are the five people who are in this room. Remember what I said about the cameras? There's no way anyone will be able to see what you're working on in here. You get total freedom."

Jemma gaped. Not only did they get to use this great lab space, but they didn't have to share with anyone?

"Excuse me, but why I am here?" Fitz asked, finally pulling his eyes off the engineering equipment in the lab. 

"You're here, son, because you came in handy. Not that I doubt little Flower Power over there, but I don't think what she pulled off would have been possible without your tools. You're here because you've got the potential to help us all out a ton, but only if you're given the resources to do it," Garrett replied. 

Fitz glanced at her and Jemma just shrugged and gave him an 'it's true' look. She felt slightly guilty about having dragged him into her situation, despite her best efforts, but he looked too pleased with himself at the moment for her to feel too bad. 

"Well, as much fun as this has been, I have other things to do today. These are for you.”

Garett slid two matching manila envelopes off the counter behind him and handed them to Jemma and Fitz.

“In here, you’ll find your ID cards to get you in the building. These will only work in your hands. They're coded to your fingerprints, as well as having a chip that gets you in the door. The building is never locked for you so feel free to come in whenever to get the urge to do your science-y stuff. Also, a few other things are in there that might help you out. Have fun, kids.”

Once they took their envelopes, Garrett grabbed his cane, gave them a short wave, and strolled from the room. One by one the security guards followed, until Jemma and Fitz were left alone.

They slipped the packet of materials out of the envelopes and flipped through them. Jemma’s contained the resumé of an MMA trainer who seemed to specialize in training people with powers, a gym membership card (rude, but fair), and a schedule of sessions Jemma was apparently already enrolled in. Fitz’s had a pile of half-finished schematics and a copy of the non-disclosure agreement with the part about complete secrecy of all projects highlighted. 

Once they had glanced over the items, both of their attention shifted to the state-of-the-art lab. Jemma threw her things on a counter and darted around, checking out all the equipment. Behind her she could hear Fitz doing the same. “Oh my god, look at all this. Not only the equipment, but the shelves of raw materials—” Fitz shouted at her.

“Look! Full sets of beakers, a bunsen burner that isn’t held together with duct tape—” Jemma marveled.

“—I didn’t think this machine was even available to the general public—”

“—they even splurged on the good desiccator—”

“—is this vibranium??”

Once they had sufficiently fawned over their new lab, Jemma marched over to the impeccably organized cabinet and grabbed a black lab coat (interesting choice, but it was all they had).

“You know what this means, Fitz?” Jemma asked. 

“What?”

Jemma snapped on a pair of protective goggles. “We better get to work.”

[sorotec]

Requirements of inverter for physical environment

Due to the high integration, compact overall structure and large heat dissipation, the hybrid inverter requires high temperature, humidity and dust content in the installation environment. When installing the solar inverter, it must provide a good operating environment for the inverter. The working ambient temperature of the inverter is rated at 40 ℃. If the ambient temperature is higher than 40 ℃ ~ 50 ℃, the rated current must be reduced. Otherwise, the temperature rise of the device will be too high, which will increase the possibility of device damage (especially IGBT power module), and have a great impact on normal and safe operation. If the working environment of the inverter fails to meet the requirements of the inverter on the working environment, it will cause high failure rate of the inverter, affect the long-term, reliable and safe operation, resulting in unnecessary economic losses. Therefore, the following matters should be paid attention to in the application of the inverter.

1.Operating temperature.

The inside of the inverter is a high-power electronic component, which is easily affected by the working temperature. The product is generally required to be 0-55 ℃, but in order to ensure the safety and reliability of the work, it should be considered to leave room for use, preferably controlled below 40 ℃. If the inverter is installed in the inverter cabinet, it shall be installed on the upper part of the cabinet and strictly comply with the installation requirements in the product manual. It is absolutely not allowed to install the heating element or the element easy to heat against the bottom of the inverter.

2.Ambient temperature.

When the temperature is too high and the temperature changes greatly, condensation is easy to occur inside the inverter, and its insulation performance will be greatly reduced, or even lead to short circuit accidents. If necessary, desiccant and heater must be added to the inverter cabinet. The surrounding humidity of the inverter shall be below 90%. If the surrounding humidity is too high, the electrical insulation will be reduced and the metal part will be corroded. If restricted by the installation site, the inverter shall not be installed in a place with high humidity, and the cabinet of the inverter shall be sealed as far as possible. In order to prevent condensation when the inverter stops, a convection heater should be added.

3.Corrosive gas.

If the concentration of corrosive gas is large, it will not only corrode the leads and printed circuit boards of components, but also accelerate the aging of plastic components and reduce the insulation performance. In this case, the inverter cabinet should be made into a closed structure and air exchange. There shall be no corrosive, explosive or combustible gas, dust and oil mist around the inverter. If there are explosive and combustible gases in the surrounding environment where the inverter is installed, there are relays and contactors that are easy to generate sparks in the inverter, so fire or explosion accidents may be caused sometimes. If there is dust and oil mist around the inverter, its adhesion and accumulation in the inverter will lead to the decrease of insulation; for the inverter with forced air cooling, the temperature in the inverter will rise abnormally due to the filter blockage, so that the inverter cannot operate stably.

4.Vibration and shock.

When the inverter cabinet is subject to mechanical vibration and impact, it will cause poor electrical contact. At this time, in addition to improving the mechanical strength of the inverter cabinet, away from the vibration source and impact source, the anti-seismic rubber pad shall be used to fix the inverter cabinet and electromagnetic switch and other components that generate vibration. The vibration resistance of the inverter should be different in different types. When the vibration exceeds the allowable value of the inverter, the fastening part of the components will be loose and the relay and contactor will act wrongly, which often leads to the unstable operation of the inverter. For the vibration situation that can be foreseen in advance, the vibration of inverter should be fully considered.

5.The altitude of inverter application is usually below 1000m.

If the altitude is high, the air pressure will be high, which is easy to cause insulation damage. In addition, the cooling effect of high elevation also decreases, so it is necessary to pay attention to the temperature rise of inverter.

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[emarawork2015]

Annotations On Commercial Powder Coating Phoenix

By Donald Stewart

Ornamental designs have emerged due to the invention of specified patterns. This has led to the innovation of covers that can bring out desirable manifestation. They include commercial powder coating Phoenix. It is a technique of using a pretty and protecting veneer to practically every kind of metal that might be utilized by both industries and shoppers. This method is utilized as liberated liquid dehydrated fine particles. The dust is a concoction of weakly milled atoms of tarnish and resin. It is naturally exploited in a power-charged state and desiccated by heating. Energized elements adhere to charged surfaces till dust is extreme and mixed to a silky lacquer in range. It may be thermal plastic composite that is usually applied to fabricate a tangible finish, which is more robust than other paints. This is a mode that creates more stout outer shells exclusive of shambling or running. It may release a negligible materialization disparities between analogous coated and the erect shielded. Ground patina emancipates no rickety macrobiotic blends because there is no carrier liquid that vanishes. Several shiny dusts may be applied ahead of desiccating them all. This permits colors combination and generates unusual end results in a solitary layer. Achievement of surface regularity, which is termed smart and pleasing is dependent on manifestation. A lot of manufacturers would rather have a distinct scope of orange peel. The reason is that it is functional in burying metal faults that may have transpired during structuring. Varnish is not vulnerable to revealing fingerprints. Profits of employing powder coat include its additional buoyancy. Concentrate layered facades are further opposed to grating, fragmenting, taxing, and vanishing. Insignia choice is practically limitless with satin, dreary, sheen, lucid, candies, metallic, shimmering, crinkle, mallet tenor, glowing, and dazzle present. This coating saves expenditure. Eradication of volatile organic chemicals and diminution of waste saves cost. Applications for this veneer include casing appliances. Machine companies profit from this covering on frontage and elevation panes of varieties and fridges, cabinets, dryer pulsate, atmosphere conditioners and irrigate heaters. The car manufacturing industry utilizes powder covers on tyres, barriers, ornate scruffy and inflection pieces. Perceptible dust acme paint has been innovated to safeguard auto facades. Architectural and edifying market fine particle paint aluminum extrusions intended for casings on windows, modular fittings, and entrances. Numerous highway and construction plans make use of rest cover on light dowels, poles, signs, watchtowers, and trellis. This method can be used to case a lot of stuff used on a daily basis. They include power components, spreaders, and illumination fittings. Planters apply this residue on tractors and cultivating tackles. Well-being fawns use golf heaves and pacts, straps, cycles and calisthenic equipment which are particle painted. Retail sellers also employ varnish smeared projections, show stands, transaction tools, and supply furnishings. Powder coating can be applied on nearly every metallic material. It is a very good way of concealing old looks and bringing out desirable outcomes. Phoenix is endowed with a lot of shops that sell these covers at low prices. One can check out various platforms for these dealings to know the kind of products available.

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Annotations On Commercial Powder Coating Phoenix from 10 first best of https://ift.tt/2Y0Usv4 via IFTTT

[captaingardening100-blog]

Winter Gardening Without Heated Greenhouses | Chelsea Green Publishing

New Post has been published on https://gardenguideto.com/trending/winter-gardening-without-heated-greenhouses-chelsea-green-publishing/

Winter Gardening Without Heated Greenhouses | Chelsea Green Publishing

It might seem like a myth that you can grow food in an unheated greenhouse during the winter, but we’re here to prove you wrong. As long as there is sunlight there are several techniques you can use to keep your crops warm enough to harvest well into the cold weather. The key? Layers.

Just as you bundle up to go outside during the cold winter months, adding layers to your greenhouse can provide ample insulation to protect against snow and numbing temperatures. By implementing a few new strategies and figuring out the best food to grow in winter you can create your own “cold” house!

The following is an excerpt from by Eliot Coleman. It has been adapted for the web.

Over the course of devising, developing, and improving our winter-harvest practices, we have amassed a collection of technical studies on hardy crops and the effect of freezing temperatures. Copies of research papers on all aspects of greenhouse growing fill our file cabinets.

Hardy Crops

In the natural world, hardy crops like spinach and chard inhabit niches where resistance to cold is a requirement for survival. Winter-annual crops, like mâche and claytonia, have found their space to grow by germinating in fall, growing over winter, and going to seed in spring. Whereas the outdoor winter climate here in Zone 5 Maine is too harsh for even the hardiest of these crops, the twice-tempered climate under the inner layer of our cold houses offers them conditions within the range to which they are adapted.

Even after working with this unheated system for many years, I continue to be amazed by the daily miracle. The same three words keep coming to my mind every winter day—unheated, uninsulated, unbelievable! When you enter the protection of one of our cold greenhouses, you can take off your parka because the microclimate you encounter is that of a location approximately one and one-half USDA zones to the south. When you reach your hand under the row covers you have moved another one and one half zones south where the Maine winter definitely does not prevail. Outdoors the climate is Zone 5; under the inner layer, the climate is Zone 8.

We started using the phrase cold house to describe these structures because the word unheated made it sound as if we are not doing something—heating—that we should be doing. Furthermore, it may be clearer to use the descriptive phrase high tunnel or cold tunnel and avoid the word greenhouse altogether since many people assume that greenhouses, if unheated, are expensive super, insulated technological marvels or complicated heat-storage devices. Ours are neither. The best short statement to describe our approach is the epigraph to this chapter by Buckminster Fuller from his book Shelter (1932)—“Don’t fight forces; use them.” Instead of bemoaning the forces of winter and trying to fight them head on, we have limited our intervention to the climatic protection provided by two translucent layers. Instead of the usual thinking, which only sees greenhouses as a way to grow heat-loving crops during cold weather, we have said, “So it’s cold. Great! What vegetables thrive in the cold?” The answer is some thirty or so hardy vegetables.

Fighting force requires energy, and energy costs money. Our cold-house approach takes advantage of everything our two translucent protective layers can get for free from the sun as well as the residual heat of the soil mass and then works within those limits. The same applies in reverse during the summer. When the protected microclimate inside the houses turns warm, we don’t fight that warmth with motorized greenhouse cooling systems. We use it to grow heat-loving crops.

The Outer Covering

When we first started growing crops in cold houses, we covered all of the houses with just a single layer of plastic. We made that choice to maximize light input. Using two layers of plastic and blowing air into the space between them to inflate the plastic provides more protection from cold, but it also cuts out an additional 10 percent of available light. Also we prefer to work with systems that are inexpensive and simple. Thus, we decided to forgo the expense of the second layer and the electric blower required to inflate the layers.

We are interested in comparing greenhouse plastic from different manufacturers to find the type of cover that lets in the most light and keeps in the most heat. In our cold climate we want to increase daytime heat gain and light levels, so we favor covers that maximize those inputs. Plastic covers are available with an anti-drip coating that causes condensed moisture to form a thin film instead of droplets. Covers with this type of coating not only let in more light but the thin film of moisture also acts to reflect back the heat waves radiating from the soil at night thus helping to keep the air inside the house warmer. Growers in the southern states where cold is not as intense may want to use plastics designed to block infrared input and thus help to keep the greenhouse from overheating.

Using Double Covers

For experimental purposes, we trialed one small air-inflated house (17 feet by 36 feet) without heat. The temperature records we kept show that nighttime low temperatures averaged 4˚ F (2.2˚ C) warmer in the air-inflated house than in a cold house with a single-layer outer covering. For example, on a cold night, when the low temperature was –8˚ F (–22˚ C) outside, the temperature dropped to 2˚ F (–17˚ C) inside a single-layer house and 20˚ F (–7˚ C) under the inner layer of row cover. By comparison, in the air-inflated house, the low temperature was 7˚ F (–14˚ C) and 24˚ F (–4° C) under the inner layer of row cover.

Our observations of crops during this trial showed some interesting comparisons between the two houses. Although we could detect no apparent difference in the quality of the crops of harvestable size, we did notice faster growth of new seedlings in the air-inflated house in winter. That house also warmed more quickly on cold mornings because the layer of sunlight-blocking frost that forms on the inside of the plastic melted off more slowly in the single-layer house. Based on this trial, we began double-covering the cold houses where we would be sowing new crops from December 15 to February 15. With the rest of the cold houses, such as one that protects leeks for midwinter harvest, we continue with our inclination in favor of simplicity and better light input and use only a single sheet of plastic to cover the house.

The Inner Layer

The success of our work with cold frames and then row covers convinced us of the benefits of the inner-and outer-layer concept. We wondered if we could do even more. We thought about placing smaller tunnel greenhouses inside the larger ones as some Japanese farmers were doing, but, on further consideration, we decided that the management and ventilation seemed complicated and the use of space seemed inefficient. We considered motorized night-curtain systems of reflective material, which are sometimes used in heated greenhouses, but they were very expensive. After exploring all of the above, we reverted, as we usually do, to the simplest, least expensive option—a floating row cover as the inner layer. If we had started our winter operation with more elaborate systems, we never would have known if they were really necessary.

Although we worried that floating row covers might be considerably less protective against cold than glass cold frames, the self-ventilating nature of the row covers and their availability in large sizes were overwhelming advantages. And, further, we did not know if we had yet pushed our crops to the lowest temperatures they would tolerate in a protected microclimate.

Our opinion, after many years of practical experience with winter-harvest systems, is that the protected microclimate we have created is successful principally because it protects against wind (think of wind-chill readings and the desiccating effect of cold dry winds on winter vegetation) and, secondarily, because it protects against the fluctuating wet-dry, snow-ice conditions of the outside winter. In this microclimate, a few degrees of temperature one way or the other does not appear to be the crucial determinant of survival for most of our crops.

Easy Handling

We plan to put the row covers over the crops just before the weather gets cold enough to freeze inside the greenhouse. One of the delights of using row covers inside a greenhouse is the ease of management. Since there is no wind, there is no need to bury or weigh down the edges. Even large pieces can be removed and replaced easily for harvest and other access needs without worrying about them being caught by a gust of wind.

For the large houses our interior covers are 20 feet wide by 50 feet long, large enough to cover one quadrant of a 30-by-96 foot greenhouse. The 48-foot houses are covered by two pieces each 15 feet wide. The covers are supported, 12 inches above the soil, by flat-topped wire wickets. We make the wickets from 76-inch-long straight lengths of number 9 wire. The flat top is 30 inches wide, the same width as the beds, and each leg is 23 inches long. Thus, when the wickets are in place, they do not block the access path between the beds.

We space the wickets every 4 feet along the length of a bed, which provides sufficient framework to support the row-cover fabric. When the fabric is in place, we pull it taut and clip it to the end wickets of the quadrant with clothespins. That prevents the fabric from sagging under the weight of condensed moisture, which can be quite substantial. We have noticed occasional frost damage at points where the fabric has drooped down and frozen to the leaves below, as opposed to no damage when the fabric does not touch the plants. The edges of the fabric drape down over the edge of the wickets and rest along the side of the greenhouse or in the pathway.

Recommended Reads

Source

Winter Gardening Without Heated Greenhouses

[ammunitiondepotonline-blog]

Tips for Storing Your Guns and Ammunition in the Winter

The best practices for storing guns and ammunition in the winter are similar to those for storing them at any other time. The only difference is mitigating the conditions of winters in areas where the extreme cold or excessive dampness can damage and even ruin guns and the ammo being stored for them. This is usually fairly simple and often doesn’t require much more than you’re already doing. However, depending on the storage situation and environmental conditions, it can require making some chances and sometimes, a considerable investment. Either way, if you take care of your shooting gear, it will take care of you. Storing Guns Whether it’s your Glock and 9mm ammo, or an old 30.06, the most important features of their safe storage are: Keep them in a cool, dry place, preferably out of direct light, and with a temperature that remains basically stable. It’s not the low temperatures alone that can damage gunmetal, but the fluctuations of expanding and contracting metal due to freezing that can make components stiff and prone to breakage. For either handguns or long guns, the first step is to be sure your firearm has been thoroughly cleaned and oiled. Leaving a gun grimy, especially in more extreme temperatures, can lead to corrosion. Grime, particularly the remnants left by exploding powder, can also attract and retain moisture. And that corrosion taking place is then immediately vulnerable to rust. All of this can ruin an otherwise good firearm. So, after cleaning, be sure to oil your gun liberally. Gun oil both lubricates and protects the metal from moisture accumulation, rust, and corrosion. For guns with wooden stocks or grips, particularly rifles, the wood is particularly vulnerable to extreme winter temperatures. Freezing can warp and split wood and those splits allow for the introduction of moisture, which then freezes, splitting the wood even more. When storing long guns in a gun cabinet or safe, oil them well. And, especially for those with wood stocks, flip them upside down so that the barrel of the rifle or shotgun is resting on something like a disposable plastic plate. If you store them butt-down, that gun oil is going to seep into the wood, which can also result in warping and damage. Storing Ammunition As for ammunition, the same expansion and contraction of the metal can very easily change the ballistic performance of a bullet, which kills accuracy. The best storage conditions for ammo are comparable to those of guns: a cool, dry place, out of direct light if possible, with as few temperature fluctuations as possible. Keeping moisture away from ammunition is crucially important. Moisture working its way into ammunition ruins it. When you’ve found your cool, dry place with a stable temperature for that bulk 9mm ammo you’re saving for warm weather, invest in some desiccants to put with them. The most common are silica packs, but any big box grocery store should also stock a number of different kinds of chemical desiccants. Likewise, it’s worth looking into ammo boxes or cans for ammo storage. Some of the most dependable are those with a sealing O-ring. Storing your ammunition inside one of these with a number of desiccant packs thrown in to keep them dry and then kept in the earlier-mentioned cool, dry place should keep your ammunition in shooting-shape for the coming season. About Ammunition Depot Ammunition Depot is the best place to purchase ammunition online, bar none. If you need ammunition for a firearm, chances are excellent they have it, from .22 LR to .454 Casull, and everything in-between. As for long guns, whether you’re looking for rifle ammo in bulk or 9mm ammo for sale by the box, they’ve got you covered. As firearm enthusiasts and advocates, they are proud to support the freedoms guaranteed in the Constitution, charities for our troops and law enforcement, and shooting sports. And they’re committed to continuing to create jobs in their home state of Florida, with an emphasis on hiring vets. Order some ammo and experience their bullet-quick shipping, at Ammunitiondepot.com

Original Source: https://goo.gl/bWaq4z

[lakewoodrestorationpro]

Water Damage: 8 Ways to Dry Out and Move On

Take steps to dry out quickly in order to mitigate water damage and save your possessions.

Drying out after water damage should top any cleanup priority list. If you can dry items within 48 hours, you might salvage many goods, and avoid mold and rust.

1. Move Air Naturally

If humidity isn’t too high, open windows and doors to start air circulating. Open closet and cabinet doors, and remove drawers.

2. Move Air Mechanically

Rent or buy high-powered fans to rev up air circulation. Depending on size and power, fans cost between $50 and $500 to buy; $20 a day to rent. (Do not use your central air conditioner or furnace blower if HVAC ducts were under water.)

3. Dehumidify

A portable dehumidifier can remove water vapor from the air in a contained area, like a bedroom or downstairs rec room. Shut the room’s windows and doors to prevent more humidity from seeping in. Buy a big dehumidifier ($270) so you don’t have to empty its water drawer frequently.

4. Pump Water

A sump pump is a submersible pump that continuously moves water out of the house through a hose or pipe. If you have standing water that is several inches deep, a sump pump can help. Rent a sump ump for about $44 a day, or purchase one for $100 and up.

5. Wet/Dry Shop Vac 

Some shop vacs are rated for use in wet conditions. These vacs suck water from carpets and give you a fighting chance to save rugs and wall-to-walls. Don’t use an ordinary household vacuum whose innards are not protected from water. A 6-gallon wet/dry vac costs $50; a 16-gallon goes for about $170.

  6. Remove Sodden Objects

Haul wet rugs and furniture into the sun to reduce inside moisture level. Remove sheet vinyl or linoleum flooring to promote maximum evaporation. Throw out wet insulation under floors.

7. Freeze Papers

To buy time, place wet books and photos into plastic bags and place in a frost-free freezer. This will stop additional deterioration, and prevent mold and mildew. When you have time, retrieve books from the freezer and air- or fan-dry the pages.

8. Absorb Moisture

Desiccants (silica gel, clay, calcium oxide) absorb moisture like a sponge. Place water-permeable packages of desiccants and wet items in airtight containers or in sealed areas, like closets. Some desiccants change color to indicate they are saturated, which can take days or weeks, depending on how much moisture items contain.

Click Here To Read The Original: Water Damage: 8 Ways to Dry Out and Move On

Originally Published Here: Water Damage: 8 Ways to Dry Out and Move On