Josh Wurzer, president of (Santa Cruz, CA), holds the distinction of having been the lab director of the first facility to accept cannabis samples for testing. Wurzer, who has been in the field for at least seven years now, says that the posting for his first job in the cannabis field ended with a note that the applicant “must be comfortable with cannabis testing.” He says his initial thinking was that he would take the job for a while and move on to a real job. “This could be fun, but I can’t ever put it on a resume,” he thought.
Drosophila, best known as vinegar fly or fruit fly, is the little fly you see flyingaround vinegar and on fruit during the fall. Why raise vinegar flies? To observe theirdevelopment, to observe the chromosomes of their salivary glands during division, toperform experiments on genetics, finally as food for amphibians that have just completedtheir metamorphosis. In this case it is necessary to breed a species that can't fly. Youcan obtain individuals with vestigial wings (wings which are not fully developed)at a university Biology or natural sciences department.
Culture medium recipe for drosophila: water 83 ml, agar-agar 0.8 g, sugar 5 g, brewer'syeast 10 g, alcohol 1.3 ml, nipagin
0.25 g. Nipagin M is used as a preservative in foods and cosmetics, like agar-agar, youcan buy it at the stores that sell science items for laboratories. Mix the yeast and thesugar, add agar-agar and water and simmer for 3 minutes. Turn off the heat. Dissolve thenipagin in alcohol and add to the rest when it has stopped smoking. Mix and let it set.
You can find other recipes at the following websites:
Aquick and simple introduction to Drosophila melanogaster
Fruit Flies - Drosophila melanogaster
Drosophila Culture (how to culture flightless fruit flies)
Observing the Development of Drosophila in Apple Juice Agar
Drosophila Genetics Lab I
A bibliography for an insect field biology course
La drosophile (in French)
Internet keywords: drosophila culture -cells, wingless fruit flies vinegar fly.
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*Click here for a "Solubility of NaCl, NaBr, and KCl in Water, Methanol, Ethanol, and Their Mixed Solvents" in the Journal of Chemical and Engineering Data, Vol. 50, No. 1, 2005, p29-32. The authors are Simão P. Pinho and Eugénia A. Macedo, Laboratory of Separation and Reaction Engineering, Departamento de Engenharia Química, Faculdade de Engenharia, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal. Thanks guys.
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Study 21 Photosynthesis Lab flashcards from Amber P ..
Alcohol is produced but its concentration is likely to be under 1%. Also, most fermented soft drinks are acidified to inhibit bacterial growth. Does this also inhibit the yeast? You could investigate the effect of pH on the rate of fermentation using lemon juice or better - citric acid. The juice of 1 lemon contains about 12 g citic acid. Be warned - you should not be drinking the ginger beer unless you have approval from your teacher (and this is unlikely). Drinking stuff made in a laboratory with no hygiene controls is DEFINITELY NOT PERMITTED.