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OfflineLostkeys
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Distilled Water Vs Filtered Tap Water * 3
    #27470918 - 09/16/21 06:02 PM (3 years, 3 months ago)

Just a little PSA. These two LC recipes used the exact same recipe of .1% LME, 400ml of water and were PCd at 15psi for twenty minutes.

The bottle on the left was made using Brita filtered municipal tap water, while the right was distilled. Take that as you will.



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OfflineInsultingLizard
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Re: Distilled Water Vs Filtered Tap Water [Re: Lostkeys]
    #27471010 - 09/16/21 07:40 PM (3 years, 3 months ago)

What the hell happened in there? Did the sugars did something weird with the dissolved minerals?

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Invisiblepablokabute
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Re: Distilled Water Vs Filtered Tap Water [Re: InsultingLizard]
    #27471011 - 09/16/21 07:41 PM (3 years, 3 months ago)

In the end, will it affect the cultures?


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OfflineLostkeys
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Re: Distilled Water Vs Filtered Tap Water [Re: InsultingLizard]
    #27471013 - 09/16/21 07:44 PM (3 years, 3 months ago)

Quote:

InsultingLizard said:
What the hell happened in there? Did the sugars did something weird with the dissolved minerals?



It's due to the minerals and or other chemicals in the water reacting with the heat to create pigmentation. Needless to say, be sure to use distilled water for all LC and agar prep.


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OfflineLostkeys
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Re: Distilled Water Vs Filtered Tap Water [Re: pablokabute] * 1
    #27471015 - 09/16/21 07:45 PM (3 years, 3 months ago)

Quote:

pablokabute said:
In the end, will it affect the cultures?



No clue, but with LC I want as clear a media as I can get to help identify turbidity.

I should also add that the tap water LC also had clear sediment floating around despite filtering.


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Edited by Lostkeys (09/16/21 07:47 PM)

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InvisibleBaba Yaga
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Re: Distilled Water Vs Filtered Tap Water [Re: Lostkeys]
    #27471031 - 09/16/21 07:58 PM (3 years, 3 months ago)

noticed a similar difference between tap water and bottled water



My tap water is very limey and calcium carbonate will precipitate as a fine white powder in the liquid when I sterilize a jar of it cause some of the water
does evaporate. My guess is that the fine particles facilitate partial caramelization of the sugars in the broth. I haven't noticed that its detrimental to
the overall performance of the culture but I like it as clear as possible, that is the only reason why I use demineralized water now.

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