Re: [DIYbio] Practical biology - preventing kitchen smells

I generally microwave on high for 5 minutes, I used to do 3, but I
figured the extra 2 minutes of electricity wasn't a waste... done once
a week I've kept kitchen sponges for much longer than if I hadn't been
microwaving. I try to keep the sponge submerged with a weight, and
with the steam created in the microwave, half the job to clean the
microwave is already done!

Watch out though, the sponge is EXTREMELY HOT

On Tue, Jul 3, 2012 at 5:43 PM, Daniel C. <dcrookston@gmail.com> wrote:
> I realize this isn't *precisely* on topic, but I thought I'd ask anyway.
>
> The sponges and dishrags in my sink regularly start to smell
> unpleasantly in a way I can only describe as "musty".  I'm assuming
> that I'm smelling a byproduct of some kind of bacteria that lives in
> the kitchen and which loves to digest the cellulose in rags and
> sponges.  Other than storing them in rubbing alcohol, is there a way
> to retard the growth and - when I'm done with my yeast project - how
> would I go about isolating the bacteria that's responsible (assuming
> that's what it is) and learning more about it?
>
> Thanks,
> Dan
>
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--
Nathan McCorkle
Rochester Institute of Technology
College of Science, Biotechnology/Bioinformatics

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