Rob's Project 365 for 2013
- Thread starter Kias
- Start date
Very original and I like it!
WhiteLight
Senior Member
Some very creative shots and very good ones at that Rob. impressive
Sent from my Incredible S using Tapatalk 2
Sent from my Incredible S using Tapatalk 2
Get you some Stabil Marine if you are using ethanol gas and keep that tank at least half full...Stabil Marine has 4X the corrosion clean up crap and 2X the water problem solving crap...you changed the fuel filter right? Have you checked the plugs lately? How exactly is she running? hahaha I sound like I work at a parts store...LOL 
Kias
Senior Member
Get you some Stabil Marine if you are using ethanol gas and keep that tank at least half full...Stabil Marine has 4X the corrosion clean up crap and 2X the water problem solving crap...you changed the fuel filter right? Have you checked the plugs lately? How exactly is she running? hahaha I sound like I work at a parts store...LOL
Fuel filter changed, 3 months ago.
Plugs and COPs changed 4 months ago.
Runs as smooth as butter. LOL
That is the same look my yellow lab, Jenny, gets when the six-pound, long-haired, snotty cat, Creature, decides to terrorize her.
Kias
Senior Member
Day 039
Ladies and Gentlemen, introducing - Disco Superfly!
No, really, that's his name. He came to us with a broken front leg, and we kept him. He has a metal rod in his leg that keeps his elbow from moving, and it looks funny sometimes. We won't talk about his racing career, as he didn't have one. He is our eldest greyhound, though he doesn't act like it. The link below 'should' take you to his pedigree and a picture when we had his leg all wrapped up. (Maybe, that website has been requiring logging in for a lot of stuff...)
Pedigree of Disco Superfly
However, Disco Superfly is not a name we could yell out the back door without laughing to death, so we've always call him "Dare" I forget how we got the name, but I'm assuming it came from a certain five year old.
Ladies and Gentlemen, introducing - Disco Superfly!
No, really, that's his name. He came to us with a broken front leg, and we kept him. He has a metal rod in his leg that keeps his elbow from moving, and it looks funny sometimes. We won't talk about his racing career, as he didn't have one. He is our eldest greyhound, though he doesn't act like it. The link below 'should' take you to his pedigree and a picture when we had his leg all wrapped up. (Maybe, that website has been requiring logging in for a lot of stuff...)
Pedigree of Disco Superfly
However, Disco Superfly is not a name we could yell out the back door without laughing to death, so we've always call him "Dare" I forget how we got the name, but I'm assuming it came from a certain five year old.
Kias
Senior Member
Day 040
To the untrained eye, one might just see an egg sitting on top of 9 pounds of sugar, but in reality it's a LOT of alcohol waiting to be let out! Oh, and breakfast.
Started a Raspberry Merlot batch this morning. If it's one thing I've learned in my wine-making endeavors, raspberry and lots of alcohol taste soooo good! So I'm shooting for the moon! Using Lalvin EC-1118 yeast, a strain that was isolated from the Champagne terroir in France and its use is validated by Le Comité interprofessionnel du vin de Champagne, I'm shooting for the high end of its 18% alcohol tolerance. (For the alcoholics out there, 36 proof.) We'll see in a week or two if it'll actually get that high.
I'll back sweeten this wine, a lot! Technically putting it into the dessert wine category and requiring dessert wine glasses to drink it. (AKA: The wine snob's shot glass.)
We're not wine snobs though, so we'll just drink it out of regular wine glasses, coffee cups, red plastic Solo cups, straight from the bottle. Whatever is handy.
To the untrained eye, one might just see an egg sitting on top of 9 pounds of sugar, but in reality it's a LOT of alcohol waiting to be let out! Oh, and breakfast.
Started a Raspberry Merlot batch this morning. If it's one thing I've learned in my wine-making endeavors, raspberry and lots of alcohol taste soooo good! So I'm shooting for the moon! Using Lalvin EC-1118 yeast, a strain that was isolated from the Champagne terroir in France and its use is validated by Le Comité interprofessionnel du vin de Champagne, I'm shooting for the high end of its 18% alcohol tolerance. (For the alcoholics out there, 36 proof.) We'll see in a week or two if it'll actually get that high.
I'll back sweeten this wine, a lot! Technically putting it into the dessert wine category and requiring dessert wine glasses to drink it. (AKA: The wine snob's shot glass.)
We're not wine snobs though, so we'll just drink it out of regular wine glasses, coffee cups, red plastic Solo cups, straight from the bottle. Whatever is handy.
Kias
Senior Member
Day 041
As you can clearly see, the process begins with a molecule of glucose being broken down by the process of glycolysis into pyruvate: C[SUB]6[/SUB]H[SUB]12[/SUB]O[SUB]6 [/SUB]→ 2 CH[SUB]3[/SUB]COCOO[SUP]− [/SUP]+ 2 H[SUP]+[/SUP]
This reaction is accompanied by the size difference of two molecules of NAD[SUP]+ [/SUP]to NADH and a net of two ADP molecules converted to two ATP plus the two water molecules.
Pyruvate is then converted to acetaldehyde and carbon dioxide by an enzyme called pyruvate decarboxylase and requiring thiamine diphosphate as cofactor. The acetaldehyde is subsequently reduced to ethanol by the NADH from the previous glycolysis, which is returned to NAD[SUP]+[/SUP]: CH[SUB]3[/SUB]COCOO[SUP]− [/SUP]+ H[SUP]+ [/SUP]→ CH[SUB]3[/SUB]CHO + CO2 CH[SUB]3[/SUB]CHO + NADH → 2 C[SUB]2[/SUB]H[SUB]5[/SUB]OH + NAD[SUP]+ [/SUP]
Simply put: C[SUB]6[/SUB]H[SUB]12[/SUB]O[SUB]6[/SUB] + Zymasehttp://en.wikipedia.org/wiki/Zymase → 2 C[SUB]2[/SUB]H[SUB]5[/SUB]OH + 2 CO[SUB]2[/SUB]
Or in simpler terms:
Or yet in more simpler terms:
I'm kinda bummed, my printer has a bad PZT in the print head. I took the head out and flushed it with magic juice, and still it doesn't work. So the printouts of my wine labels are all screwed up.
All of my wine usually have a label that looks like this.
Oh well... Can't have it all.
Did ya know if you crop the first photo, it looks like Pizza!!
As you can clearly see, the process begins with a molecule of glucose being broken down by the process of glycolysis into pyruvate: C[SUB]6[/SUB]H[SUB]12[/SUB]O[SUB]6 [/SUB]→ 2 CH[SUB]3[/SUB]COCOO[SUP]− [/SUP]+ 2 H[SUP]+[/SUP]
This reaction is accompanied by the size difference of two molecules of NAD[SUP]+ [/SUP]to NADH and a net of two ADP molecules converted to two ATP plus the two water molecules.
Pyruvate is then converted to acetaldehyde and carbon dioxide by an enzyme called pyruvate decarboxylase and requiring thiamine diphosphate as cofactor. The acetaldehyde is subsequently reduced to ethanol by the NADH from the previous glycolysis, which is returned to NAD[SUP]+[/SUP]: CH[SUB]3[/SUB]COCOO[SUP]− [/SUP]+ H[SUP]+ [/SUP]→ CH[SUB]3[/SUB]CHO + CO2 CH[SUB]3[/SUB]CHO + NADH → 2 C[SUB]2[/SUB]H[SUB]5[/SUB]OH + NAD[SUP]+ [/SUP]
Simply put: C[SUB]6[/SUB]H[SUB]12[/SUB]O[SUB]6[/SUB] + Zymasehttp://en.wikipedia.org/wiki/Zymase → 2 C[SUB]2[/SUB]H[SUB]5[/SUB]OH + 2 CO[SUB]2[/SUB]
Or in simpler terms:
Or yet in more simpler terms:
I'm kinda bummed, my printer has a bad PZT in the print head. I took the head out and flushed it with magic juice, and still it doesn't work. So the printouts of my wine labels are all screwed up.
All of my wine usually have a label that looks like this.
Oh well... Can't have it all.
Did ya know if you crop the first photo, it looks like Pizza!!
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