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Have you ever had a sink that that wouldn't drain properly? Sink drains are usually slow due to build up of hair and other debris at the drain assembly. To unclog a slow drain, fill the sink with about 2" of water. Use a wash rag or paper towel to plug off the overflow opening near the top of the sink. Now place a cup plunger over the drain and push down and pull up until the clog is cleared. Be sure you use a cup plunger and not a flange plunger for toilets.

Clearing a slow draining tub is very similar to the sink. First, remove the strainer at tub drain and remove any hair and build up you may have. Again, the best plunger for this is the cup plunger. Second, remove the trip lever; this is the lever just above the drain that you use pull up to when you want to take a bath. Take a wash rag or paper towel and plug off the opening. Fill the tub with a few inches of water; take the plunger in one hand cover the overflow drain with the other hand. Move the plunger up and down in a force full motion to clear the drain. Repeat these steps several times until the drain runs clear.

Keep in mind that most clogged drains come from hair and soap build up. There are several different types of strainers you could use that would help block some of this from going down the drain.

JP Plumbing is a local Annapolis Plumber They have been helping Maryland homeowners with their plumbing needs since 1985. Please visit their web site for more information at http://jpplumbinginc.net

Protocol for Parasite Egg Identification in Faecal Samples in Parasitology Unit

Introduction

To diagnose gastro-intestinal parasites of ruminants, the parasites or their eggs/larvae must be recovered from the digestive tract of the animal or from faecal material. These should be subsequently identified and quantified. The following are the main tasks involved in this process:

· Collection of faecal samples

· Separation of eggs/larvae from faecal material, and their concentration
· Macroscopically examination of prepared specimens

· Preparation of faecal cultures

· Isolation and identification of larvae from cultures

Limitations of faecal examination in the diagnosis of gastro-intestinal parasitism.

(a) The demonstration of parasite eggs or larvae in the faeces provides positive evidence that an animal is infected but does not indicate the degree of an infection.

(b) The failure to demonstrate eggs or larvae does not necessarily mean that no parasites are present; they may be present in an immature stage or the test used may not be sufficiently sensitive.

Various factors can limit the accuracy and significance of a faecal egg count.

(a) There is a fairly regular fluctuation in faecal egg output.

(b) Eggs are not evenly distributed throughout the faeces.

(c) The quantity of faeces passed will affect the number of eggs per unit weight.

(d) The egg output is influenced by the season of the year (large infections may be acquired during rainy seasons).

 (e) An egg count often refers to the total number of eggs of a mixture of species, which differ widely both in their biotic potential and their pathogenicity.

(f) Eggs may not be detected due to low numbers of them or to a low test sensitivity.

Collection of faecal samples

Faecal samples for parasitological examination should be collected from the rectum of animal.

If rectal samples cannot be obtained, fresh Faecal samples may be collected from the pasture.

Several samples should be collected. Samples should be dispatched as soon as possible to a laboratory in suitable containers such as:

· screw cap bottles

· plastic containers with lids

· disposable plastic sleeves/gloves used for collecting the samples

· plastic bags

Each samples should be clearly labeled with animal identification ,date and place of collection.

Samples should be packed and dispatched in a cool box to avoid the eggs developing and hatching. If prolonged transport time to a laboratory is expected, the following may help to prevent the eggs developing and hatching.

(a) Filling the container to capacity or tightening the sleeve/glove as close to the faeces as possible. This is to exclude air from the container.

(b) Add 3% formal in to the faeces (5-20 ml, depending on the volume of faeces). This is to preserve parasite eggs. (N.B Formalin-fixed faeces cannot be used for faecal cultures.) When samples are received in the laboratory they should immediately be stored in the refrigerator (4 °C) until they are processed. Samples can be kept in the refrigerator for up to 3 weeks without significant changes in the egg counts and the morphology of eggs. SAMPLES SHOULD NEVER BE KEPT IN THE FREEZER.

Qualitative techniques for separating and concentrating eggs/larvae

1:Simple flotation method

2:Sedimentation technique (for trematode eggs)

1:Simple flotation method

Application

This is simple technique for use in initial surveys. It can be used in conjunction with the McMaster technique to detect low numbers of eggs.

Equipment

 

· Two beakers or plastic containers

· A tea strainer or cheesecloth

· Measuring cylinder or other container graded by volume

· Fork, tongue blades or other type of stirring rod

· Test tube (dry)

· Microscope

· Microslides, coverslips

· Balance or teaspoon

· Flotation fluid

Procedure:

 (A) Put approximately 3 g of faeces (weigh or measure the faeces with a precalibrated teaspoon) into container 1

 (B) Pour 50ml of floatation fluid into container 1

 (C) Mix the contents thoroughly with a stirring device (tongue blade fork).

 (D) Pour the resultant faecal suspension through a tea strainer or a double-layer of cheesecloth into container 2.

(E) Leave the container to stand for 10 minutes.

(F) Fill the  test tube with Faecal suspension up to full

 (G) Place the test tube in a test tube stand or rack.

 

 (H) Cover the test tube by a cover slip on top

(I) Mount the cover slip on micro slide for microscopic examination for egg /larvae identi fication

Sedimentation technique (for trematode eggs)

 

Application

This is a procedure to assess the presence of trematode infections.The procedure can be used to detect liver fluke (Fasciola) and Paramphistomum eggs.

Equipment

 

· Beakers or plastic containers

· A tea strainer or cheesecloth

· Measuring cylinder

· Stirring device (fork, tongue blade)

· Test tubes

· Test tube rack

· Methylene blue

· Microslide, coverslips

· Balance or teaspoon

· Microscope

Procedure

 (A) Weigh or measure approximately 3 g of faeces into container 1

 (B) Pour 40-50 ml of tap water into container 1

 (C) Mix (stir) thoroughly with a stirring device (fork,tongue blade).

 (D) Filter the faecal suspension through a tea strainer or double layer of cheesecloth into container 2.

 (E) Pour the filtered material into a test tube.

(F) Allow to sediment for 5 minutes.

 (G)Remove (pipette, decant) the supernatant very carefully

 (H) Resuspend the sediment in 5 ml of water

(I) Allow to sediment for 5minutes.

 (J) Discard (pipette, decant) the supernatant very carefully.

 (K) Stain the sediment by adding one drop of methyline blue

 (L) Transfer the sediment to a micro slide. Cover with a cover slip and examine under micro scope.

Quantitative techniques for separating and concentrating eggs/larvae:

The simplest and most effective method for determining the number of eggs or oocysts per gram of faeces is the McMaster counting technique

Application

This technique can be used to provide a quantitative estimate of egg output for nematodes, cestodes and coccidia. Its use to quantify levels of infection is limited by the factors governing egg excretion.

Equipment

· Beakers or plastic containers

· Balance

· A tea strainer or cheesecloth

· Measuring cylinder

· Stirring device (fork, tongue depressor)

· Pasteur pipettes and (rubber) teats

· Flotation fluid

· McMaster counting chamber

· Microscope

 

Procedure

 (a) Weigh 4 g of faeces and place into container 1.

 (b)Add 56 ml of  a floatation fluid.

 (c) Mix ( stir) the contents thoroughly with a stirring device (fork,tongue blade).

 (d) Filter the faecal suspension through a tea strainer or a double layer of cheesecloth into container 2.

 (e) While stirring the filtrate in container 2, take a sub sample with pasture pipette.

 (f) Fill the both slides of the McMaster counting chamber with the sub samples

 (g) Allow the counting chamber to stand for 5 minutes .

 (h) Examine the sub-sample of the filtrate under a microscope at a10x 10 magnification.

(i) Count all eggs and coccidia oocytes within the engraved area of both chambers.

 (j) The number of eggs per gram of faeces can be cal culated as followe:add the egg count of the two chambers togather

Multiply the total by 50. This gives the e.p.g. of faeces. (Example: 12 eggs seen in chamber 1 and 15 eggs seen in chamber 2 = (12 + 15) x 50 = 1350 e.p.g.)

 

Microscopical examination of prepared samples

 

The prepared samples on microslides from the simple test tube flotation method, the simple flotation method and the sedimentation method are examined under a microscope at the magnifications listed below.

 

Annex:

MAGNIFICATION LEVELS FOR EXAMINING PREPARED SAMPLES

Magnification

Parasites

10 x 10

Nematode and cestode eggs

10 x 40

Coccidia oocysts

10 x 4

Trematode eggs

Guideline to the interpretation of faecal egg counts in animals:

FAECAL EGG COUNTS IN ANIMALS

Parasite

Degree of infection (eggs per gram of faeces)

Light

Moderate

Heavy

CATTLE

 

Mixed infection

50-200

200-800

800+

 

Pure Haemonchus infection

200

200-600

600+

 

Pure Trichostrongylus infection

50-100

100-400

400+

 

Pure Cooperia infection

200-300

300-2500

2500+

SHEEP

 

Mixed infection

50-800

800-1200

1200+

 

Mixed infection with Haemonchus absent

300-800

800-1000

1000+

 

Pure Haemonchus

100-2000

2000-7000

7000+

 

Pure Trichostrongylus

100-500

500-2000

2000+

 

Pure Nematodirus

50-100

100-600

600+

 

Pure Oesophagostomum

100-800

800-1600

1600+

If possible guidelines for the interpretation of faecal egg counts should be established for each area/country/region according to different climatic zones, as the composition and pathogenicity of parasite populations may differ from area to area.

Appendix

Formulations for flotation fluids and other reagents for use in diagnostic tests.

FLOTATION FLUIDS

The preparation of three different flotation fluids is described below. Any one of them can be used, depending on the availability of reagents. However, the salt/sugar solution (3) gives the best results due to its high specific gravity.

Good-quality inexpensive salt and/or sugar that gives a clear solution should be used for the preparation of flotation fluids. For convenience, a stock supply can be prepared (preferably in a clear container so the amount of salt/sugar not in solution can be seen). The solution should be stirred thoroughly before use to ensure that it is saturated.

(1) Saturated salt solution

Sodium chloride (kitchen salt)

400 g

Water

1000 ml

Specific gravity: 1.200

 

(2) Saturated sugar solution

Sugar

Q.S.

Water

1000 ml

Specific gravity: 1.120-1.200

 

Add sugar until saturation, indicated by the presence of sugar crystals at the bottom of the container after stirring for 15 minutes. Stir well before use.

(3) Salt/sugar solution

Sodium chloride (kitchen salt)

400 g

Water

1000 ml

Sugar

500 g

Specific gravity:

1.280

Dissolve the salt in water (saturated solution). Add the sugar to the saturated salt solution. Stir until the sugar is dissolved.

OTHER REAGENTS FOR USE IN DIAGNOSTIC TESTS

(1) Physiological saline solution (0.9%).

Sodium chloride (kitchen salt)

9 g

Distilled water

1000 ml

Dissolve the salt in water

(2) Aqueous iodine solution.

Iodine re-sublimed crystals

10 g

Potassium iodide

50 g

Water

1000 ml

Dissolve the potassium iodide in the water.

Then add and dissolve the iodine crystals.

(3) Formalin 3% solution.

Commercial formalin (40% formaldehyde)

3 parts

Water

97 parts

 

NOTE. The commercially available 40% formaldehyde solution is regarded as 100% formalin.

 

(4) Sodium thiosulphate.

Sodium thiosulphate crystals

124.1 g

Water

1000 ml

Dissolve the crystals in water.

Reference:

The epidemiology, diagnosis and control of helminth parasites of ruminants: A Handbook Jørgen Hansen, DVM, PhD Animal Production and Health Division Food and Agriculture Organization Rome, Italy  Brian Perry, BVM&S, DTVM, MSc, DVM&S, MRCVS International Laboratory for Research on Animal Diseases Nairobi, Kenya ILRAD 1994  Published by the International Laboratory for Research on Animal Diseases, P.O. Box 30709, Nairobi, Kenya Printed by the International Livestock Centre for Africa Addis Ababa, Ethiopia ISBN 92-9055-703-1 .Chapter. 3. Techniques for parasite assays and identification in faecal samples,3.1-3.8

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Making CHEESE! Is there anything to do to cause my homemade cheese to thicken?

Last night I tried to make cheese for the first time.
Simple recipe. 1 gallon milk 1/4 cup lemon juice

I thought it would be improved if I would add some
organic yogurt and some salt and some heavy cream.

Wrong!!!!!!

Then when it wouldn't thicken I added about a
tablespoon of rice vinegar. Nothing.

Now I am stuck with a gallon of goop with only
a small amount of curd on top. I didn't pour
it through the strainer lined with cheesecloth
because it would have only left about 1/3 cup
or 1/2 at most of the curd. Miserable flop!

Question is - do you know of anything that would
thicken this? Any way to make something else
out of it or turn it into some sort of cheese?

What if I try some cornstarch and
cook it till it thickens? What about adding a pack
of gelatin?

Maybe somehow turn it into cheesecake?
A very big cheesecake?

Grandmab is mostly right, but you do not have to have rennet to make cheese. I make a wonderful ricotta by using a half gallon of milk, heated to 140*, then cooled to 108*, then add two tablespoons of cider vinegar (lemon juice works, too, but gives a tarter result). Let it sit for a minute, then drain through cheesecloth.

There will be a lot of liquid (whey) whenever you make cheese--more whey than cheese (though 1/3 to 1/2 cup of curds is less than you should expect). You have to separate the curds from the whey. Only the curds become cheese. You can use the whey for other things (making bread, biscuits, pancakes, added to soups and stews, or as a treat for your pets, etc.). You can make some kinds of soft cheese from whey, but the whey has to be fresh (less than three hours old). Even then, you have more whey than cheese at the end.

Adding yogurt to your cheese turned it into a version of yogurt (though probably not a very good one as yogurt needs to be held at 116* for several hours), and you can't undo that. You also have to be careful about adding salt to cheese. The iodine in regular table salt doesn't play nicely with the enzymes in the milk. When using salt with cheese, use a non-iodized salt, preferably in flake form, and add it after the curds have formed. Adding cream was unnecessary: cream does not make better cheese than milk. In fact, the fat content is too high to make a good cheese. You didn't say what you did about heating the milk, but that's a critical part of cheese-making, too.

Cheese-making (even simple cheeses) is an art and one you have to experiment with. The best advice I ever got about making cheese was to follow the steps carefully, and make notes about what I did. If I was to do anything outside the recipe, I shouldn't do more than one thing at a time. That way, if the cheese didn't work, I would know what step caused the problem. Home cheese-making is very rewarding, but it is time-consuming, and things go wrong. You generally can't save a bad batch of cheese (though you might be able to use it in some recipes as Grandmab suggested).

Don't let this one unsuccessful experience discourage you. I can't tell you how impressed my husband and friends are when I make lasagna or ravioli from cheese I made using the ricotta recipe I described above. Master a simple, soft cheese and then move on to more difficult ones. I suggest you buy a book on cheesemaking to get all the tips and science behind what you're doing.

Talk like a chef even if you're not one
Chef and cooking instructor Gui Alinat has written a reference book that will get you talking a chef. It's called "The Chef's Repertoire," and it describes hundreds of sauces, appetizers, entrees, sides and desserts that are commonly seen on menus and cooking shows, in magazines and cookbooks.

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