{"id":843,"date":"2010-11-19T10:44:38","date_gmt":"2010-11-19T09:44:38","guid":{"rendered":"http:\/\/tourdebier.cz\/francek\/?p=843"},"modified":"2011-06-19T17:14:40","modified_gmt":"2011-06-19T15:14:40","slug":"v-zajeti-mrazu-a-ledu","status":"publish","type":"post","link":"https:\/\/www.tourdebier.cz\/francek\/v-zajeti-mrazu-a-ledu\/","title":{"rendered":"V zajet\u00ed mrazu a ledu"},"content":{"rendered":"<p style=\"text-align: justify;\">\u0158\u00edjen\u00a0roku 2009 je m\u011bs\u00edcem, kdy m\u011b napadlo ov\u011b\u0159it my\u0161lenku dlouhodob\u00e9ho p\u0159echov\u00e1v\u00e1n\u00ed kvasinek v mraz\u00e1ku p\u0159i cca -18\u00b0C. Chytrosti,\u00a0jak na to, jsem op\u011bt \u010derpal na &#8222;sv\u011btov\u00e9 s\u00edti&#8220;. Z\u00e1kladn\u00edm prost\u0159edkem pro tuto metodu je glycer\u00edn (glycerol) s teplotou tuhnut\u00ed 17,8\u00b0C. Tato l\u00e1tka m\u00e1 ale tu vlastnost, \u017ee ve sm\u011bsi s vodou 50\/50 %\u00a0se posouv\u00e1 teplota tuhnut\u00ed na cca\u00a0 -30\u00b0C. A nav\u00edc v mal\u00fdch d\u00e1vk\u00e1ch je ne\u0161kodn\u00fd (do koncentrace 1,5 g\/1kg \u017eiv\u00e9 hmotnosti).\u00a0 viz: <a href=\"http:\/\/cs.wikipedia.org\/wiki\/Glycerol\">http:\/\/cs.wikipedia.org\/wiki\/Glycerol<\/a><\/p>\n<p style=\"text-align: justify;\">J\u00e1 jsem zakoupil 100 ml glycer\u00ednu v l\u00e9k\u00e1rn\u011b. Pro uschov\u00e1n\u00ed zmrazen\u00edm jsem pou\u017eil sm\u011bs 25% glycer\u00ednu, 25% steriln\u00ed vody a 50% kvasinek.\u00a0Tak by nem\u011blo doj\u00edt k potrh\u00e1n\u00ed bun\u011b\u010dn\u00fdch st\u011bn kvasinek krystaly ledu. Sm\u011bs \u00a0jsem naplnil do 10 ml zkumavky asi z 1\/2 objemu, uzav\u0159el, prot\u0159epal\u00a0a vlo\u017eil do mraz\u00e1ku. Z d\u016fvodu kr\u00e1tkodob\u00e9ho v\u00fdpadku el. energie jsem zkumavku p\u0159ipevnil na mraz\u00edc\u00ed vlo\u017eku.<\/p>\n<p><img decoding=\"async\" class=\"ngg-singlepic ngg-center\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/gallery\/technologie\/imag1147.jpg\" alt=\"imag1147\" \/><\/p>\n<p>Pak jsem na na tento pokus zapomn\u011bl. Po roce, p\u0159i pokusech se strippingem, jsem si vzpomn\u011bl, \u017ee te\u010f u\u017e by \u0161lo ov\u011b\u0159it,\u00a0zda kvasinky p\u0159e\u017eily \u010di nikoliv. Po vyjmut\u00ed z mraz\u00e1ku, kdy jejich barva, kter\u00e1 byla tmav\u011b hn\u011bd\u00e1,<\/p>\n<p><img decoding=\"async\" class=\"ngg-singlepic ngg-center\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/gallery\/technologie\/imag1151.jpg\" alt=\"imag1151\" \/><\/p>\n<p>nev\u011b\u0161tila\u00a0 nic dobr\u00e9ho, jsem je nechal aklimatizovat postupn\u011b na pokojovou teplotu a n\u00e1sledn\u011b cel\u00fd obsah zkumavky p\u0159elil do 100 ml mladiny, \u0159\u00e1dn\u011b provzdu\u0161nil\u00a0 a napjat\u011b \u010dekal. Druh\u00fd den se kvasinky p\u0159ekvapiv\u011b za\u010daly probouzet, produkovaly CO2 a\u00a0 p\u0159ib\u00fdvaly p\u011bkn\u00fdm tempem, tak\u017ee v\u011bt\u0161ina p\u0159e\u017eila.\u00a0<\/p>\n<p><img decoding=\"async\" class=\"ngg-singlepic ngg-center\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/gallery\/technologie\/imag1156.jpg\" alt=\"imag1156\" \/><\/p>\n<p>Proto\u017ee to byl pouze pokus, tak skon\u010dily\u00a0 na \u010cOV, ale prok\u00e1zalo se, \u017ee\u00a0 i tato metoda dlouhodob\u00e9ho ukl\u00e1d\u00e1n\u00ed kvasinek doma je re\u00e1ln\u00e1.<\/p>\n<div class='wp_likes' id='wp_likes_post-843'><a class='like' href=\"javascript:wp_likes.like(843);\" title='' ><img decoding=\"async\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/uploads\/thumb-up-francek.jpg\" alt='' border='0'\/><\/a><span class='text'><b>2<\/b> lidem se \u010dl\u00e1nek l\u00edb\u00ed.<\/span><\/p>\n<div class='like' ><a href=\"javascript:wp_likes.like(843);\"><\/a><\/div>\n<div class='unlike' ><a href=\"javascript:wp_likes.unlike(843);\">> U\u017e se mi nel\u00edb\u00ed..<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u0158\u00edjen\u00a0roku 2009 je m\u011bs\u00edcem, kdy m\u011b napadlo ov\u011b\u0159it my\u0161lenku dlouhodob\u00e9ho p\u0159echov\u00e1v\u00e1n\u00ed kvasinek v mraz\u00e1ku p\u0159i cca -18\u00b0C. Chytrosti,\u00a0jak na to, jsem op\u011bt \u010derpal na &#8222;sv\u011btov\u00e9 s\u00edti&#8220;. Z\u00e1kladn\u00edm prost\u0159edkem pro tuto metodu je glycer\u00edn (glycerol) s teplotou tuhnut\u00ed 17,8\u00b0C. Tato l\u00e1tka m\u00e1 ale tu vlastnost, \u017ee ve sm\u011bsi s vodou 50\/50 %\u00a0se posouv\u00e1 teplota tuhnut\u00ed na [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[86],"tags":[62],"class_list":["post-843","post","type-post","status-publish","format-standard","hentry","category-kvasinky-2","tag-kvasinky"],"_links":{"self":[{"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/posts\/843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/comments?post=843"}],"version-history":[{"count":0,"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/posts\/843\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/media?parent=843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/categories?post=843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/tags?post=843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}