<html><head><style type="text/css"><!-- DIV {margin:0px;} --></style></head><body><div style="font-family:bookman old style,new york,times,serif;font-size:12pt"><div>Hi F7,<br>That sounds very interesting! I'll post it to the Tastebridge discuss and also to our project at the ccc camp. Are you coming by any chance?<br><br>I'm now in Ireland preparing for the ccc camp in Germany and for leaving for Japan at late autumn. Where are you based?<br><br>Once more thanks for the tip I think that we will use it a the camp!<br><br>Sincerely,<br><br>Frantisek<br><br>PS I'm not sure If it's OK to post your email to the discuss lists ...<br></div><div style="font-family:bookman old style, new york, times, serif;font-size:12pt"><br><div style="font-family:times new roman, new york, times, serif;font-size:12pt"><font face="Tahoma" size="2"><hr size="1"><b><span style="font-weight: bold;"></span></b><br><b><span style="font-weight: bold;">To:</span></b>
algoldor@yahoo.com<br><b><span style="font-weight: bold;">Sent:</span></b> Mon, July 25, 2011 9:03:20 PM<br><b><span style="font-weight: bold;">Subject:</span></b> Hello Frantisek<br></font><br>
This is Forrest from Tx/Rx Labs. I was working on a method for our biolab that I though tastebridge might want to play with.<div><br></div><div>The basic idea is, in biology, there are these things that operate at 800-3000 psi of nitrogen to dissolve nitrogen into cells of all types. The samples are brought up to pressure, then the pressure is released rapidly. This causes the nitrogen to expand within the cells, similar to a diver getting the bends, and it pops the membrane like a balloon. This opens up the internals for biologists to mess with without the mechanical, chemical, and temperature related strains of other lysing methods.</div>
<div><br></div><div>I don't want pressures that great anywhere near my lab, so instead of nitrogen I used nitrous oxide since it's seven times more soluble than nitrogen and it isn't reluctant to bubble out at atmospheric pressure like CO2 is. I got a one pint cream whipper and filled it about a quarter full of solvent (white rum) and then tossed in full fresh leaves of mint. I charged with two ampules of nitrous oxide and gently agitated for about a minute and a half. I then blasted the nitrous out, swirled the contents, and added fresh lime juice and simple syrup to taste for a really boss mojito. It comes out much more 'clean' tasting than traditional against-the-ice muddling techniques.<br>
<br>Supposedly, since it leaves the intracellular structure intact, instant infusions of berries and soft fruits could be made without making fruity slime. I'm having good luck with blackberries, and also coffee. Infusion times vary but I figured y'all would enjoy figuring out some guidelines for the technique.</div>
<div><br></div><div>~ F7</div>
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