Ah, bidding technology has advanced since I sniped Tony Hawk Pro-Skater for the Nintendo 64 on ebay. Why start bidding over a week early, though?
Sal
joined 3 years ago
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I find it strange that they are out-bidding each other like this when there are over 8 days left. I am not too experienced with bidding, but I thought that the normal strategy was to maybe place a placeholder bid if there is no activity, but more generally one waits until the last second to set a reasonably high bid. Going on a 1v1 with fast out-bidding over a week early seems bad for everyone except the seller. Perhaps someone can explain.
Very cool!
Someone needs to explain to Musk how to debug with the JSON so that the ipv6 GUI does not overflow into the git API front-end
Good squirrel. Similar to a tan egg
Doesn't the executive order specify the 'Gulf of America' as the sub-secion of the Gulf of Mexico that is bordering the US states? If so, should't that name appear only when you zoom into that specific sub-region?
I'm from Mexico so my opinion on this whole thing is pretty obvious.
Hey, I will!
Found this book about Fern biotechnology that is available for free via Research Gate, you may like it :D
Thank you and thank you!
A fern vine! From the photo I would not have guessed that it is a fern, that's very cool.
the entire “vine” is just one gigantic leaf stretching from the forest floor to the tree canopy.
At the same time pinnae form on the leaf stalk (rachis). Pinnae look a bit like normal plant leaves but they are actually just leaf segments. The pinnae provide the energy for the frond to grow even longer.
This I find surprising from looking at the photo! I am going to need to do some reading on ferns.
Ah! Great observational skills then!
Nice! Did you intentionally create this magnificent fern stack, or did it emerge from a fortunate accident?
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A Quantum Trick Implied Eternal Stability. Now It’s Falling Apart. | Quanta Magazine
(www.quantamagazine.org)
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Short summary from a quick search in the literature: Agaritine in water degrades quickly if oxygen is present, so if you can have an extended amount of time during which the mixture of water and ground mushroom is exposed to fresh air, that will help. As the mixture becomes acidic, degradation speeds up again even if the the atmosphere becomes oxygen poor. If the fermentation is meant to take more than 3 weeks, the acidic environment will probably be enough. Enzymes from the microbes are likely to have a combined effect that ultimately speeds up degradation as well, but that is a more complicated process and so it is not so easy to estimate the rates.
Low pH, exposure to water, oxygen, and time will help. It seems like it degrades quite quickly in water if oxygen is present, but in lacto fermentation you do want to create an anaerobic environment so you might have a quick degradation followed by the formation of a protective atmosphere.
The lowering of the pH will then help speed up the degradation again, but not as much as oxygen does.
Have a look at the following paper to see curves of how agaritine degrades in water in the presence of fresh air, in a closed vial, at different pH levels:
Hajšlová, J., Hajkova, L., Schulzova, V., Frandsen, H., Gry, J., & Andersson, H. C. (2002). Stability of agaritine-a natural toxicant of Agaricus mushrooms. Food Additives & Contaminants, 19(11), 1028-1033.
Since you have a microbiologically active community, you also have access to the enzymatic pathways. I have not found a specific paper about agaritine during fermentation. I can find other articles describing enzymatic transformations and degradation. Some of these transformations can change the molecule into more toxic forms, and other enzymes move it towards a degraded product. What I expect that you will see is that the net effect of having a complex enzymatic mixture will be faster degradation, even if the pathways may cross the more active toxic intermediates (which would also probably form in your intestine), these will only form for a short time and degrade.
You can refer to the paper below for specific examples of the enzymatic transformations that I am referring to. In this paper, the enzymes come from mushrooms that are ground into a liquid, and so they are mushroom enzymes. In the context of fermentation the source of the enzymes would be excreted by the fermenters into the ferment. These enzymes would likely not be specifically evolved for agaritine but instead represent general classes of enzymes that affect functional groups that are present in agaritine. It is difficult to make specific predictions.
Walton, K., Coombs, M. M., Walker, R., & Ioannides, C. (2001). The metabolism and bioactivation of agaritine and of other mushroom hydrazines by whole mushroom homogenate and by mushroom tyrosinase. Toxicology, 161(3), 165-177.