Covid Safety Question
5 years ago
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Covid and Post-Covid home design
Comments (67)I removed my comment after sushipup posted but it was about what people did or did not find useful this past year. It is always difficult to look ahead to see what is needed because often the small things that are of the most help are overlooked. It would be interesting to see what changes in looking back at this past year and a almost half what people found most useful....See MoreThose that had Covid and received their vaccines, question
Comments (16)Judy, with all the friends, family, acquaintances who have had shots and such varied reports of how they might have felt - I think it's impossible to anticipate how one might react to first or second shots or which manufacturer ;0) Everyone's trying to be helpful in achieving high numbers of vaccinating, and the truth is we just don't know, it's all over the board. My sis had no reaction at all to her second Pfizer and painted her living room. My mother (94 next month) did not even complain of sore arm - with either shot. We were a little 'iffy' with the second shot for one day but nothing to really complain about. And, why 'we' when we are a couple by contract, not related by blood. My sis will typically have more of a reaction to a vaccine than I do (i.e. shingles vac), or a med of any kind might affect her more, and she breezed through her Covid shots. While I thought I did well, I wouldn't say 'breezed'.... Best of luck to you, and I hope you have very minor reactions. Keep in mind its worth it, you are adding a heavy layer of protection for yourself and for those around you....See MoreWiring & kwh meter code\safety questions
Comments (8)I'm not an electrician, so you need to make up your own mind. But, in my experience, a manufacturer is not going to recommend an incorrect breaker for their equipment. The issue isn't with the breaker, anyway; the issue is what the wire can handle, and typical 10 gauge wire can handle up to 35 amps. I also question whether your kiln is going to draw 26 amps continuously, because I assume it has some type of thermostatic control to maintain the temperature you want, which would mean it is not on all the time. The 80% rule is in reference to continuous loads that are more than 3 hours long. Read this to see what you are comfortable with about wire load ratings: How many amps can 10 gauge wire handle? Finally, if you're concerned about safety, putting a kwhr meter in line means another set of contacts and another length of cable rather then having a kiln that plugs directly into its dedicated receptacle. If it were me, I'd pick a day when I could unplug big appliances, like refrigerators and air conditioners, run your kiln for the 10 hours, and determine kwhr usage by reading the meter at the beginning and end. You can already calculate what the maximum usage would be mathematically if it were running flat out for 10 hours, and compare the two numbers (i.e., actual vs. maximum). The only advantage I can think for buying a meter is that you could sit and watch it for a few hours to determine how continuous the load is. But I, personally, wouldn't want the kiln plugged in to the meter as a regular practice....See MoreBEAN SPROUT SAFETY Question ——
Comments (8)I was hoping you and other science oriented people would respond. A good part of the cooking I do is Chinese or Southeast Asian. I have been following beansprouts and E. coli for many years, but have not lwys been able to stay atop of things nor keep track of my sabed files. (Too many interests, projects and failed equipment.) However, several times I have come across articles that state or suggest that a part of the problem goes beyond the hygeine and techniques of those who produce (mung) beansprouts and that the pathogen E. coli (#———) can become a part of the bean/seed. I am perhaps not using the correct phrasing. I would like to use/eat more bean sprouts, but I sure do no want to get ill with a nasty variety of E. coli. If and when I find rich information, I will Fair Use post it because it is an important public health concern. Funny aside. Years ago when perusing the web for Mung Bean information, I happened across this absolutely jaw dropping You Tube video of some ”Home” producer of beansprouts (Chinatown) for restaurants. The video setting appeared to be some modest and close quarters apartment set up. The home worker was shown wkth her bare feet in a large tub of mung bean sprouts and water — jostling the sprouts to dislodge the husks and so on. Most mung bean sprouts are consumed raw or slightly cooked so that they keep their crunch. Because the sprouts themselves are mostly water, and a lot of water is used to process them, the resulting sprouts and their wholesomeness is very dependent on the water quality and hygiene of the location, workers and process. A home bathtub may be very efficient for washing and draining sprouts, but would be questionable in terms of acceptable food hygiene. PS excuse typos, please...See More- 4 years ago
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