(巻三十二)松手入れ見様見真似の枝捌き(森美佐子)
１月１０日月曜日
昨日は薬を飲み忘れたようだ。アラームを掛けてあるので忘れることはないと思っていたが、土日祭を除外にしてセットしてあったらしい。セットし直した。
錠剤の一つ半端や秋暑し(尾崎八重子)
午後、酒が切れるので生協へ買いに出た。猫などいればスナックをあげようと思うが、寒空をうろつく猫はいない。猫はうろつかないが成人式帰りらしい晴れ着を見掛けた。スポンサーは爺婆なのだろう、爺さん婆さんと三人で、爺さんが写真を撮っていた。七五三でも何でも爺婆はスポンサーになれなければ相手にされないのだろう。
お酒はカティ・サークを買う。ホットにしていただいている。
願い事－生死直結で叶えてください。コワクナイ、コワクナイ。
死ぬまでは転ぶことなく寒雀(三橋敏雄)
BBC FoodChain How can I keep fruit and veg fresh for longer
https://www.bbc.co.uk/programmes/w3ct1prh
を聴く。
微生物による食品の腐敗について、微生物増殖の６要素のご説明。聞き取れないところ、教えてください。
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Christina Ward, she is the Master Food Preserver of the State of Wisconsin in the U.S. The role has existed since the 1850s to educate the general population on the science behind making food last longer. She teaches at classes, she writes blog to answers phone calls on everything from why jerry ???(1)??? to how to stop strawberry jam going brown. So she is the perfect person to start on the journey of answering Peter's carrot question. Christina explains that bacteria live everywhere including in and on our food, and to keep it preserving, to stop it going off, ???(2)??? understanding how bacteria operate, where they like to make their home and what sort of environment they are thriving.
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If we look at bacteria, it's really just another living thing on the planet. And many times it's a food ???(3)??? preferred eco system. Bacteria ???(4)??? the things that are most conducive for them to thrive and propagate. So by controlling in number of those elements, that's how we preserve food. We slow down the whole process down and there is an acronym that's called FAT-TOM.
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And that's the idea of those elements that are making it desirable or the pathogens to move in. Bacteria, they need food. “that is F.” “next comes A.” They have preferred acidity, so something too acidic, bacteria ???(5)???. T is time. It needs time to grow. “The second T is temperature.” Which is why we cook things. Too hot and it kills ???(6)??? bacteria. Too cold it kills ???(7)??? bacteria. They need oxygen. “that's O.” And then, finally that's moisture. “which is M.” And we will remember all of the elements in this term. “O.K.”
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