im sorry.. i didnt read every post, but i read atleast half temp is likely 1 of a combo of issues its an eco system so theres variables high temp breads bad pathogens requiring more vigorious work sterilzing the water so if your temps are high try adding hydrogen peroxide, you could also try using sm90 in the res or dutchmaster zone, hygrozyme.. some use chlorine but its tricky! if you could keep the temps at 65 you would need less of these sterilizers but likely still need them marginally as for lack of air...not likely since the roots are suspended in air.. or are the sitting in the water 24/7 like a DWC cuz then ya it could be loss of air inn the water but with it spraying around consently i dont think so i use an areo but only for cloning so my roots dont sit in the water personally i would use the hydrogen peroxide every 3 days at 11ml /gallon using the 3% stuff from the grocery store .. or if you use the food grade 35% 1 ml/gln the roots you have are pretty bad so im not sure theyre gonna ever look good but you might be able to spring new healthy roots... the hygrozyme i mention cuz it will also help with removing the dead roots they say (the manufacturer) you can use hygrozyme along with the peroxide but im not positive the peroxide doesnt have an effect on the hygrozyme.. supposably its an enzyme (not a beneficial bacteria) thus the peroxide doesnt harmm it if you wanted to go thru the trouble to keep them seperate.. add the perxide on replacing the res contents and then add the hygrozyme the next day for the remainder of the week and repeat the h202 (peroxide) will sterilze the roots and the water for a few hours,, killing the pathogens and it evaporates quick so the next day add the hygrozyme sometime the water source can have pathogens,, well water hasnt been chlorinated nor is RO water that came from a well... you can use a UV light or h202 or bleach or dutchmaster zone which is similar to bleach... the sm90 is a great product.. im not sure why theyy advertize the spreader/sticker aspect so much cuz its great for cleaning up roots and encouraging growth,, but not strong enough alone to fix your problem i would consider the sm90 as a preventitive option.. its got oils in it that i assume disrupt the bad bacteria i also suspect it has some root enhancing hormones cuz the effect on root growth is wow i have never actually used dutch master zone cuz i can by bleach much cheaper lmao basicly its a longer lasting form of chlorine.. only benefit over chlorine is that chlorine disapates rapidly and this product doesnt next issue will be bugs eating your dead roots and attacking your sickly plants so you might as well look at some serenade and maybe some biological misquito control (BMC same as gnatrol but liquid) if you get fungus gnats as for your design.. i dont think it has anything to do with the root issues except perhaps the issue of stagnent water with low o2 i use http://www.altgarden.com/hydroponics-testing/air-pumps/micro-pore-air-diffusers-4.html and a high quality high output air pump the above mention diffuser makes a big difference and lasts forever as long as you dont drop it and break it

Here you go, Robin: Gellchom's Favorite Challah - a very rich and sweet type Adapted from The World of Jewish Cooking, by Gil Marks Makes 1 very large, 2 large (what I usually make), or 3 medium loaves 2 pkg. active dry yeast "or 1 1-oz. cake fresh yeast> 2 c. warm water (105-110 for dry yeast, 80-85° for fresh), divided ¾ c honey 4 large eggs ½ c vegetable oil 1 T regular salt or 5 t kosher salt about 8 cups unbleached all-purpose flour (may need more) 1 egg beaten with 1 T water (I usually forget the water!) sesame or poppy seeds (we like sesame) Dissolve the yeast in ½ c. of the water in mixer bowl. Add 1 teaspoon of the honey and let stand until foamy, 5-10 min. Add the remaining water, the remaining honey, eggs, oil, salt, and 3 cups of the flour. Using dough hook at speed 2, stir in the remaining flour, ½ cup at a time, until it holds together. Then let the machine knead it at speed 2 for 10 minutes until smooth and elastic. Place in a well-greased bowl (the dough is very sticky), turning to coat, cover loosely with greased plastic wrap. Let it rise at room temperature (I sometimes use a slightly warm oven) until double in bulk, around 90 minutes, or in the refrigerator overnight. Punch down the dough and let it rest 10 minutes. Shape into braids (see below), crowns, or whatever shape you want. Have plenty of flour handy; the dough is very sticky and gooey. It sometimes helps to sprinkle a little flour on top as you go. (At this point, after shaping, you can freeze the loaves. When ready to use, thaw 6 hours covered on a baking sheet to let it rise.) Place the shaped loaves on a greased baking sheet with a little corn meal sprinkled on it, or in a greased loaf pan. Cover and let rise at room temperature or in warm oven until double in bulk, around 45 minutes, or in refrigerator for up to 2 days. Put rack in center of oven and heat to 350°. Brush challah with egg wash (donÂt drip on the baking sheet, or youÂll have a real mess) and sprinkle with seeds, if desired. If you dip your finger in the egg and make slight indentations, the seeds stick better. Bake until golden brown and hollow-sounding when tapped; about 35 minutes for medium challahs or large ones with just slightly underbaked centers (as we like them), about 45 minutes for large ones. Transfer to a wire rack to cool. NOTE: Sometimes, the dough doesn't look like it is rising much, but when I bake it, it rose more in the oven. It always seems to come out fine, even though it sometimes behaves different before baking. If you find the dough too hard to work with, or you don't want it quite as sweet and rich as we like it, use 3 eggs and 1/2 c honey, and don't underbake. To braid: separate dough into 3 or 4 strands. Pinch together one end and tuck under. With 3 strands (which is what I do), braid like hair, loosely, then pinch together ends and tuck under. 4 strands looks really pretty, but it is hard to describe without a drawing! Basically, bring outside strands in and cross inward over 2 at a time. I'm sure you'll figure it out. Jewishrecipes.org has instructions. Finally, for it to be "official" challah, after kneading but before shaping, you need to take a pinch of the dough the size of an olive and burn it. But I usually forget. Shabbat shalom!

It could be my eyes, but in your inspiration pic, it appears the the seat trim goes out a bit beyond the neighboring cabinets. And the seat does extend beyond the bookcases on either side of the sketch that comes up at the top left in the bench example link above. How much does the trim extend beyond your bookcases? How deep is the seat overall? Could it be due to the fact that it needed to be made deeper to be a usable seat? It might be tough to sit on a seat that is the depth of many bookcases. It might be more of a 'perch' than a true seat if not deep enough. Is it possible that it might look a bit unfinished if it didn't extend a bit beyond? Do you plan to put a cushion and pillows on your bench that might hide the 'overage'?

Hi nikkidan! There are lots of great options with Integrity Windows and Doors (full disclosure: I work for them). You can find more info on the Integrity casement here: http://www.integritywindows.com/?page=Casement_And_Awning (Wood-Ultrex series) and http://www.integritywindows.com/?page=Casement_And_Awning_Ultrex (All Ultrex series). Your local dealer can help you out as well. Marvin's Ultimate Casement windows do have a wash mode feature where yo u can rotate the sash towards the interior: http://www.marvin.com/windows/wood-casement-windows/features-and-benefits/. If you have any questions, please feel free to contact me at BeritG@marvin.com. Thanks!