Comments on: Centrifugation: Spin it Faster. More More. http://www.cookingissues.com/2009/07/30/centrifugation-spin-it-faster-more-more/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2009/07/30/centrifugation-spin-it-faster-more-more/#comment-15711 Thu, 24 Feb 2011 01:39:12 +0000 http://www.cookingissues.com/?p=1601#comment-15711 Howdy CookAndSplash,
750 wide-mouths do exist (Wylie uses them at WD50) but widemouth is a bit of a misnomer. Nothing beats the bucket so far.

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By: davearnold http://www.cookingissues.com/2009/07/30/centrifugation-spin-it-faster-more-more/#comment-15699 Thu, 24 Feb 2011 00:31:37 +0000 http://www.cookingissues.com/?p=1601#comment-15699 Howdy Dave,
That might be possible. If I ever get a shop again I’ll try it.

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By: COOKANDSPLASH http://www.cookingissues.com/2009/07/30/centrifugation-spin-it-faster-more-more/#comment-14819 Tue, 08 Feb 2011 16:40:01 +0000 http://www.cookingissues.com/?p=1601#comment-14819 If you are still looking for 750 ml liners for the centrifuge, try speaking to someone at the Uni in the biology/microbiology/genetics dept. I’m fairly sure there are 750ml wide mouthed bottles available for spinning down cells from batch preps of bacteria and the like, think I’ve used them myself. At least they could tell you where to order them from.

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By: Dave Little http://www.cookingissues.com/2009/07/30/centrifugation-spin-it-faster-more-more/#comment-14286 Mon, 31 Jan 2011 02:12:43 +0000 http://www.cookingissues.com/?p=1601#comment-14286 What if you side-step the issue of shrinking the cast by making a cast of the inside, and then making a cast of that? Ending up with a replica of the centrifuge bucket.

Then you draw your plastic sheet down into the bucket.

Now, that’s trading off one problem for another as I’m sure it’s not smooth sailing to do the deep draw that way. But I can imagine fooling around with air channels and whatnot… the plus side is if you get it to work, it WILL be the right size!

This is sounding interesting, I wish I had a shopvac and some plastic lying around to try rigging it up.

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By: Colin Gore http://www.cookingissues.com/2009/07/30/centrifugation-spin-it-faster-more-more/#comment-13115 Thu, 13 Jan 2011 06:15:12 +0000 http://www.cookingissues.com/?p=1601#comment-13115 To extract essential oils using a rotovap or other glassware rig, stuffing a bump trap with herbal matter and attaching it after the boiling flask may be a cheap and easy solution. I plan to order one come springtime when oily things start growing again.

Also, there are a few more modern books (from the 1920’s) by Parry that you might want to check out. They’re also public domain, but the Google Books scans are rubbish, unless you dig looking at some twat’s sausage fingers obscuring every other page. ScienceMadness forums has cleaner copies. The first volume is a compendium of oils and their properties, starting, of course, with Oak Moss Oil:

http://library.sciencemadness.org/library/books/the_chemistry_of_essential_oils_and_artificial_perfumes_i.pdf

http://library.sciencemadness.org/library/books/the_chemistry_of_essential_oils_and_artificial_perfumes_ii.pdf

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By: davearnold http://www.cookingissues.com/2009/07/30/centrifugation-spin-it-faster-more-more/#comment-13074 Wed, 12 Jan 2011 14:11:39 +0000 http://www.cookingissues.com/?p=1601#comment-13074 Hi Dave,
I have not figured out this problem yet. It would be a deep draw for vacuum forming. Plus, you’d have to make a cast of the inside, then shrink that cast enough to account for the thickness of the plastic. I’m sure it is doable, but I haven’t figured out how to do it without access to a shop. I’d love it if someone could solve the problem.

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By: Dave Little http://www.cookingissues.com/2009/07/30/centrifugation-spin-it-faster-more-more/#comment-12535 Wed, 05 Jan 2011 14:21:43 +0000 http://www.cookingissues.com/?p=1601#comment-12535 “We need to figure out a way to make a hard, thin, cheap plastic liner for the 750 ml buckets in the Jouan (advice welcomed).”

This is an old post, but have you solved the issue yet? This might be a completely useless idea, but the first thing I thought of was vacuum forming.

Is the “well” too deep for that? I’m not experienced with the technique, but I would think/hope there are ways to create air channels (even an air-permeable mold? Cast a replica bucket out of something semi-soft and stick a fine needle through it in several places?).

If vacuum forming works at all, I’d guess the same plastic you used for your custom rotavap lid would be durable enough. I don’t know about thin, though.

Anyway, that’s just what occurred to me. Maybe you already ruled it out.

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By: davearnold http://www.cookingissues.com/2009/07/30/centrifugation-spin-it-faster-more-more/#comment-7226 Mon, 30 Aug 2010 22:52:58 +0000 http://www.cookingissues.com/?p=1601#comment-7226 Shouldn’t the tube approach 850 psi as the CO2 starts to liquify?

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By: Amy http://www.cookingissues.com/2009/07/30/centrifugation-spin-it-faster-more-more/#comment-7063 Sat, 28 Aug 2010 20:13:25 +0000 http://www.cookingissues.com/?p=1601#comment-7063 The heat from the water bath controls the pressure (the pV=nRT thing).

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By: davearnold http://www.cookingissues.com/2009/07/30/centrifugation-spin-it-faster-more-more/#comment-6772 Sat, 21 Aug 2010 00:46:26 +0000 http://www.cookingissues.com/?p=1601#comment-6772 Hi Amy,
I will have to look that up. How do you regulate the pressure so the CO2 stays liquid without blowing up the centrifuge tube?

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