fermentation

FERMENTED DILL PICKLES

These authentic old-fashioned style pickles have all the flavor of those pickle-barrel treats from long ago. Use the following quantities for each gallon capacity of your container. 1.8144 kilos of 4-inch pickling cucumbers 2 tbsp dill seed or 4 to 5 heads fresh or dry dill weed 1/2 cup salt 1/4 cup vinegar (5%) 8 cups water and one or more of the following ingredients: 2 cloves garlic (optional) 2 dried red peppers (optional) 2 tsp whole mixed pickling spices (optional) Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of stem attached.Place half of dill and spices on bottom of a clean, suitable container (see page 6-1). Add cucumbers, remaining dill, and spices. Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight. Store where temperature is between 70°F and 75°F for about 3 to 4 weeks while fermenting. Temperatures of 55 to 65°F are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80°F, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold. Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them. Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust lids and process pint jars for 10 minutes and quart jars for 15 minutes in a boiling water bath. Altitude Adjustment: At altitudes over 1000 feet above sea level, add an additional 5 minutes; above 6000 ft, add 10 more minutes. Note: These pickles may be processed for 30 minutes in a boiling water bath of 180°F which results in pickles which are crisper and have an improved texture. To process using this low temperature pasteurization method, place jars in a canner filled half way with warm (120 to 140°F) water. Add hot water to the canner until water is 1 inch above the jars. Bring the temperature up and maintain a constant water temperature of 180°F to 185°F for 30 minutes. Use a candy or jelly thermometer to be certain that the water temperature is at least 180°F during the entire 30 minutes. Temperatures higher than 185°F may cause unnecessary softening of pickles.

the hot zone!!

So far the book "The hot zone" has been very shocking. The detail and graphics the author gives on how the patients die is just gory! Also the fact that the story was true is actually pretty scary because the Ebola virus is real and deadly. The steps and symptoms that Charles Monet had gone through when the Ebola virus went in his body is insane because he bled out everything through his butt!! Even Stephen King said that it was a scary book. I cant wait to finish the book and see what happens.
Kevin Pla helped me on this blog.

osmosis jones by kody

Osmosis Jones is just like my immune system because my immune system has osmosis,which means the movement of water from high to low. Another similarity is Osmosis moves through bodily fluids to get around Frank's body just as the actual osmosis would in my body. Osmosis Jones fights bacteria and viruses but in the actual human body osmosis doesn't fight off bacteria. Another difference is Osmosis Jones is a fictional character. The last difference is that white blood cells fight off germs and disease not osmosis.
Kevin Pla helped me on this blog. :D

Vaccines

Vaccines are made up of dead or weakened viruses. When injected into the body the bodies antibodies  has a reaction as it would with any other viruses. If the person or animal gets infected with the virus that the vaccine was made for the body will already recognize the virus and fight it off. Each year the virus changes even in the smallest way so a new vaccine is constantly made.