Hi C-H's,
On 7 Jan 99, Mark Ellis wrote:
>I am beginning to wonder if it really IS mold.
>... In fermentation of strong wines, you sometimes get
>what in Spanish is called "flor". That is the wine yeast floating up
>on the surface to get air to be able to multiply in the strong
>alcohol. Now if, as Cameron suggests, this strong salt fermentation
>really is some sort of yeast thing, or some very unusual bacteria,
>maybe that is what you are getting. And in that case it should be
>harmless.
Interesting idea.
>Well, just babbling here. We really have to find out what kind of
>organisms we are dealing with here.
I have the perfect tool for identifying this beast - an environmental
scanning electron microscope (ESEM). I will have it running soon. Would
your guys like pictures?
You can find a description of it in the SEM section at this URL:
Regards,
Cameron a.k.a. Begg.4@osu.edu Phones: (614)292 4429 - Office
Campus Electron Optics Facility (614)688 3387 - Lab.
http://www.ceof.ohio-state.edu/