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Daoysterking
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Registered: 04/18/18
Posts: 154
Last seen: 5 years, 9 days
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degradation due to the spliting of sells
#25955151 - 04/25/19 05:01 PM (5 years, 8 months ago) |
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I think this term is called eversence or i honestly dont remember what its called but ive experienced it with g2g when you do too many transfers and the genetic weakens, does the same thing happend when doing petri dishes? from one petri to another
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AyePlus
Stony Danza



Registered: 12/18/14
Posts: 3,393
Loc: Fairfield, Connecticut
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Re: degradation due to the spliting of sells [Re: Daoysterking]
#25955251 - 04/25/19 05:59 PM (5 years, 8 months ago) |
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Yes but not nearly as quick and the word for it is senescence. And if you switch up your media recipe it can help.
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poisoned
untitled



Registered: 04/17/13
Posts: 1,738
Loc: Yurop
Last seen: 2 years, 2 months
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Re: degradation due to the spliting of sells [Re: AyePlus]
#25956021 - 04/26/19 04:14 AM (5 years, 8 months ago) |
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You'll need to do a lot of transfers to reach senescence on agar
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verum subsequentis
seeker of truth



Registered: 03/22/16
Posts: 8,732
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Re: degradation due to the spliting of sells [Re: poisoned]
#25956214 - 04/26/19 07:33 AM (5 years, 8 months ago) |
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Think of it in straight up mathematical terms. A one inch by one inch (2 dimensional square) piece of myc on agar expands into a quart jar of grain. I'm not going to actually do the math right now but.... That quart can go to ten more (and further) and those ten can all go to 4 quart grain bags which then go on to colonize 80 quarts of substrate (1 bag per tub @ 1 brick of coir per tub). This can all be done without any noticeable loss and the expansion is pretty mind boggling.
A tiny piece of the best fruit can be taken and then achieve the same thing without noticeable loss of vigor. It's pretty crazy really. It would take an unbelievable amount of 2 dimensional petri space to equate to the amount of cell division from spore germination - grain- grain to grain- grain to grain- mono ( let alone cloning and rolling from there).
I take the absolute smallest piece of myc i can manage when making an LC for a run. Agar chunks clog up my socorex (automatic refilling syringe) so i literally take a piece that i can barely see. That piece is enough to produce.... plenty. I'm blowing my own mind thinking of it right now.
Long story short, I wouldn't be too worried about senescence on plates.
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bodhisatta 
Smurf real estate agent


Registered: 04/30/13
Posts: 61,916
Loc: Milky way
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Most cultivators cant hold onto a culture long enough to ever experienced senescence. Cultures last years and years before performance drops in the hands of competent cultivators. Often times cultures may be neglected and suffer causing performance issues, that and the ability to keep a culture clean for that long.
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Grimsweeper
don't fear the sweeper


Registered: 01/29/18
Posts: 4,870
Loc: broom closet
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Re: degradation due to the spliting of sells [Re: bodhisatta]
#25956372 - 04/26/19 09:06 AM (5 years, 8 months ago) |
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Every time I reach into my Sporeless oyster slant I put a little dab on a new plate as a backup in case I contaminate the slant somehow. It's so vigorous within 2 weeks it's growing up the sides of the plate. I just made a quart LC for it two weeks ago and it's already huge. Just for kicks I might make a 1-gallon LC just to see how big I can expand it.
I got this culture about a year ago from somebody in the Netherlands I believe. Who knows how much it's been expanded before I got it.
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bodhisatta 
Smurf real estate agent


Registered: 04/30/13
Posts: 61,916
Loc: Milky way
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Re: degradation due to the spliting of sells [Re: Grimsweeper]
#25956375 - 04/26/19 09:07 AM (5 years, 8 months ago) |
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Edible cultures get used for many years with astronomical expansion. And then worst case you can go back to slanted genetics and start the right back from scratch
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