Mold Basics
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This document discusses mold in the workplace. It provides information on what mold is, the conditions it needs to grow, examples of where it can grow in buildings, approaches for cleaning up mold, necessary personal protective equipment, and potential health issues from mold exposure. The document emphasizes that mold grows where there is a source of moisture and food, and outlines specific areas in buildings where moisture can accumulate, such as roofs, windows, plumbing systems, and HVAC systems. It recommends identifying and addressing the water source, cleaning and drying affected areas to remediate mold.
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02 condensation
Water evaporates and becomes water vapor when warmed. The water vapor rises into the air but cools and condenses when it touches cooler surfaces like windows, forming droplets of liquid water. We can see condensation form on mirrors or windows when we breathe out due to the water vapor in our breath condensing on the cool surfaces.
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This document describes a discrepant event experiment involving hot and cold dyed water. When hot pink water was placed on top of cold blue water, the colors barely mixed. However, when the hot water was on the bottom and cold water on top, the colors quickly mixed as the hot water rose to the top due to its lower density. The rising of hot air or water is called a convection current. This phenomenon can be explained by the fact that hot molecules move faster and occupy more space, making hot substances less dense than cold substances of the same material.
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This document discusses mold making and properties of molding sand. It explains that green sand molds containing 5-15% clay and 5% water dry to form stronger dry sand molds. Facing sand in direct contact with molten metal requires improved properties compared to ordinary sand. Various tests are used to evaluate molding sand properties like moisture content, grain size and distribution, strength, and hot strength, which depend on factors like binders and additives. Different specimen shapes and grips are used for strength testing.
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Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that causes the bread to rise as the gluten network develops during kneading. Proper temperatures are needed at each step to activate the yeast. After mixing and kneading, the dough rises through fermentation before shaping and final rising. Baking gelatinizes the starch and sets the structure so the bread is tender with a browned crust.
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This document discusses different types of microorganisms including viruses, bacteria, protozoa, algae, and fungi. It describes their key characteristics such as appearance, size, shape, nutrition, reproduction methods, and habitats. Viruses are the smallest and can only reproduce inside host cells. Bacteria are larger and can move using flagella or pili. Protozoa include amoebas and paramecium which use pseudopodia to move and feed. Algae such as euglena are single-celled while spirigyra are multi-cellular and reproduce through conjugation. Fungi lack chlorophyll and feed on dead matter.
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This document provides an overview of the baker's yeast production process. It discusses that baker's yeast production is a large and profitable industry due to increasing global bread demand. The production involves growing Saccharomyces cerevisiae fungus through a seed culture process and final fermentation where the yeast cells multiply rapidly. After fermentation, the yeast is harvested through centrifugation and filtration. It is then packaged into two main types - cream yeast and compressed yeast (granular or cake form). Compressed yeast has a longer shelf life of 1-2 years. Quality testing ensures the yeast is pure, viable and suitable for its role in leavening dough and developing flavor during bread production.
Bread Processing
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
Fungi
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FUNGI
We will learn
General characteristics of fungi
Structure of fungi
Economic Importance
Pathogenicity
Brief intro of some fungi
THE SIX KINGDOMS
Fungi are placed in a separate kingdom called the kingdom fungi
OF FUNGI
CHARACTERISTICS
The Characteristics of Fungi
Fungi are NOT plants
Nonphotosynthetic
Eukaryotes
Nonmotile
Most are saprobes (live on dead organisms)
The Characteristics of Fungi
Absorptive heterotrophs (digest food first & then absorb it into their bodies
Release digestive enzymes to break down organic material or their host
Store food energy as glycogen
The Characteristics of Fungi
Important decomposers & recyclers of nutrients in the environment
Most are multicellular, except unicellular yeast
Lack true roots, stems or leaves
fungi as a decomposers
The Characteristics of Fungi
Cell walls are made of chitin (complex polysaccharide)
Body is called the Thallus
Grow as microscopic tubes or filaments called hyphae
The Characteristics of Fungi
Some fungi are internal or external parasites
A few fungi act like predators & capture prey like roundworms
The Characteristics of Fungi
Some are edible, while others are poisonous
The Characteristics of Fungi
Produce both sexual and asexual spores
Classified by their sexual reproductive structures
The Characteristics of Fungi
Grow best in warm, moist environments
Mycology is the study of fungi
Mycologists study fungi
A fungicide is a chemical used to kill fungi
The Characteristics of Fungi
Fungi include puffballs, yeasts, mushrooms, toadstools, rusts, smuts, ringworm, and molds
The antibiotic penicillin is made by the Penicillium mold
FUNGI SIZE
NON-REPRODUCTIVE
Vegetative Structures
Hyphae
Tubular shape
ONE continuous cell
Filled with cytoplasm & nuclei
Multinucleate
Hard cell wall of chitin also in insect exoskeletons
Hyphae
Stolons – horizontal hyphae that connect groups of hyphae to each other
Rhizoids – rootlike parts of hyphae that anchor the fungus
Hyphae
Cross-walls called SEPTA may form compartments
Septa have pores for movement of cytoplasm
Form network called mycelia that run through the thallus (body)
Absorptive Heterotroph
Fungi get carbon from organic sources
Tips of Hyphae release enzymes
Enzymatic breakdown of substrate
Products diffuse back into hyphae
Modifications of hyphae
Fungi may be classified based on cell division (with or without cytokinesis)
Aseptate or coenocytic (without septa)
Septate (with septa)
Modifications of hyphae
Hyphal growth
Hyphae grow from their tips
Mycelium is an extensive, feeding web of hyphae
Mycelia are the ecologically active bodies of fungi
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This document discusses different types of microorganisms including viruses, bacteria, protozoa, algae, and fungi. It describes their key characteristics such as appearance, size, shape, nutrition, reproduction methods, and habitats. Viruses are the smallest and can only reproduce inside host cells. Bacteria are larger and can move using flagella or pili. Protozoa include amoebas and paramecium which use pseudopodia to move and feed. Algae such as euglena are single-celled while spirigyra are multi-cellular and reproduce through conjugation. Fungi lack chlorophyll and feed on dead matter.
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This document provides an overview of the baker's yeast production process. It discusses that baker's yeast production is a large and profitable industry due to increasing global bread demand. The production involves growing Saccharomyces cerevisiae fungus through a seed culture process and final fermentation where the yeast cells multiply rapidly. After fermentation, the yeast is harvested through centrifugation and filtration. It is then packaged into two main types - cream yeast and compressed yeast (granular or cake form). Compressed yeast has a longer shelf life of 1-2 years. Quality testing ensures the yeast is pure, viable and suitable for its role in leavening dough and developing flavor during bread production.
Bread Processing
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
Fungi
Biology I Presentation
FUNGI
We will learn
General characteristics of fungi
Structure of fungi
Economic Importance
Pathogenicity
Brief intro of some fungi
THE SIX KINGDOMS
Fungi are placed in a separate kingdom called the kingdom fungi
OF FUNGI
CHARACTERISTICS
The Characteristics of Fungi
Fungi are NOT plants
Nonphotosynthetic
Eukaryotes
Nonmotile
Most are saprobes (live on dead organisms)
The Characteristics of Fungi
Absorptive heterotrophs (digest food first & then absorb it into their bodies
Release digestive enzymes to break down organic material or their host
Store food energy as glycogen
The Characteristics of Fungi
Important decomposers & recyclers of nutrients in the environment
Most are multicellular, except unicellular yeast
Lack true roots, stems or leaves
fungi as a decomposers
The Characteristics of Fungi
Cell walls are made of chitin (complex polysaccharide)
Body is called the Thallus
Grow as microscopic tubes or filaments called hyphae
The Characteristics of Fungi
Some fungi are internal or external parasites
A few fungi act like predators & capture prey like roundworms
The Characteristics of Fungi
Some are edible, while others are poisonous
The Characteristics of Fungi
Produce both sexual and asexual spores
Classified by their sexual reproductive structures
The Characteristics of Fungi
Grow best in warm, moist environments
Mycology is the study of fungi
Mycologists study fungi
A fungicide is a chemical used to kill fungi
The Characteristics of Fungi
Fungi include puffballs, yeasts, mushrooms, toadstools, rusts, smuts, ringworm, and molds
The antibiotic penicillin is made by the Penicillium mold
FUNGI SIZE
NON-REPRODUCTIVE
Vegetative Structures
Hyphae
Tubular shape
ONE continuous cell
Filled with cytoplasm & nuclei
Multinucleate
Hard cell wall of chitin also in insect exoskeletons
Hyphae
Stolons – horizontal hyphae that connect groups of hyphae to each other
Rhizoids – rootlike parts of hyphae that anchor the fungus
Hyphae
Cross-walls called SEPTA may form compartments
Septa have pores for movement of cytoplasm
Form network called mycelia that run through the thallus (body)
Absorptive Heterotroph
Fungi get carbon from organic sources
Tips of Hyphae release enzymes
Enzymatic breakdown of substrate
Products diffuse back into hyphae
Modifications of hyphae
Fungi may be classified based on cell division (with or without cytokinesis)
Aseptate or coenocytic (without septa)
Septate (with septa)
Modifications of hyphae
Hyphal growth
Hyphae grow from their tips
Mycelium is an extensive, feeding web of hyphae
Mycelia are the ecologically active bodies of fungi
ASEXUAL & SEXUAL SPORES
REPRODUCTIVE STRUCTURES
REPRODUCTION
Most fungi reproduce Asexually and Sexually by spores
ASEXUAL reproduction is most common method & produces genetically identical organisms
Fungi reproduce SEXUALLY when conditions are poor & nutrients
Microorganisms
this ppt will help you in your biology studies in microorganisms.this ppt gives u information about 4 types of microorganisms
Fungi
1) Fungi have cell walls made of chitin, absorb nutrients from other organisms, and their bodies are made of long filaments called hyphae. 2) The five major phyla of fungi are Zygomycota, Oomycota, Ascomycota, Basidiomycota, and Deuteromycota. 3) Fungi reproduce both sexually through spores and asexually through structures like mushrooms, puffballs, and molds.
mold base
mould bases for electrical, automobile, toys etc.We are specializing in manufacturing and exporting large quantities of plastic mold
base,guide-post,guide bush,mold base ,panel ,clamp tools and unit tools,screws,pressure parts,Pins ,injection mold,precision standard and non-standard mold parts
3.expendable mold casting
The document discusses various metal casting processes that use expendable molds. It describes sand casting as the most common casting method, where a sand mixture is packed around a pattern and then melted metal is poured in. Different types of patterns are discussed, including one-piece, split, match plate, and cope and drag patterns. The key molding sand ingredients and their properties are also summarized.
Classification of microrganisms
This document discusses the classification of microorganisms. It describes the three domain system proposed by Carl Woese which divides organisms into Archaea, Bacteria and Eukarya. It then provides details on the characteristics of fungi, algae, protozoa, viruses and bacteria; and discusses methods used to identify bacteria including biochemical tests and serological tests.
Classification of microorganisms lecture note by rm patel
The document discusses the classification of microorganisms. It covers terminology used in taxonomy, provides a brief history of taxonomy, and describes various methods used for microbial classification including morphological, biochemical, genetic, and numerical methods. The intuitive method relies on expert opinion while genetic methods include analyzing the G+C content of DNA and performing nucleic acid hybridization and sequencing to determine genetic relatedness.
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Classification of microorganisms lecture note by rm patel
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Humidity introduces and promotes plant disease and pests. How can you control it?
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The ocular of a compound microscope has a magnification of 10x and the objective has a magnification of 10x. The total magnification of the microscope is:
10x
20x
100x
1,000x
500x
10 points
Question 2
The objective lens of a compound microscope has a numerical aperture of 0.4. The maximum useful magnification of the microscope is:
400x
1,000x
10x
There is not enough information given to calculate this
the correct answer is not given
10 points
Question 3
The part of the microscope that focuses the light on an object is the:
iris diaphragm
coarse focus
condenser
body tube
stage adjuster
10 points
Question 4
The polarizing filter in a PLM that is located above the objective is called the:
Polarizer
Analyzer
Abbe condenser
Iris
condenser
10 points
Question 5
A substance that reacts the same to light polarized in any direction is:
an-isotope
anisotropic
isotropic
divergent
striated
10 points
Question 6
The part of the comparison microscope that allows the examiner to view two objects simultaneously is called the:
comparator
comparison bridge
spectroscope
stage
polarizer
10 points
Question 7
A stereo microscope can best be described as:
two compound microscopes aligned so that they each see a slightly different part of an object
two compound microscopes aligned with a comparison bridge
a compound microscope with two separate stages and a single ocular
a compound microscope with two eyepieces and a camera mount
two compound microscopes with a single stage
10 points
Question 8
In SEM, secondary electrons:
strike the object, releasing other electrons
strike the object and then reflect off the surface
are emitted when a beam of primary electrons strikes the object
are emitted by the nucleus of the various elements when the object is struck by a beam of x-rays
are generated as a result of electron beam collisions
10 points
Question 9
In microscopy, resolution is a measure of:
The ability of the lenses to separate two tiny details that are close together
the total magnification power of the microscope
the empty magnification of the microscope
the ability of an electron microscope to determine the presence of a large number of elements
the separation of lenses to provide the best image
10 points
Question 10
The refractive index of a material (multiple answer)
allows a lens to bend light
is generally the same for all materials
can be defined using Snell s lax
is almost always less than 1
determines what mounting media should be used
10 points
Question 11
Which of the following are isotropic materials (multiple answer)
air
water
rubbing alcohol
a fiber
a diamond
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This presentation was uploaded with the author’s consent.
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This presentation was uploaded with the author’s consent.
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Let’s talk about powerful conversations! We all know how to lead a constructive conversation, right? Then why is it so difficult to have those conversations with people at work, especially those in powerful positions that show resistance to change?
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This presentation was uploaded with the author’s consent.
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This presentation was uploaded with the author’s consent.
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This presentation by OECD, OECD Secretariat, was made during the discussion “The Intersection between Competition and Data Privacy” held at the 143rd meeting of the OECD Competition Committee on 13 June 2024. More papers and presentations on the topic can be found at oe.cd/ibcdp.
This presentation was uploaded with the author’s consent.
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This presentation by Nathaniel Lane, Associate Professor in Economics at Oxford University, was made during the discussion “Pro-competitive Industrial Policy” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/pcip.
This presentation was uploaded with the author’s consent.
Carrer goals.pptx and their importance in real life
Career goals serve as a roadmap for individuals, guiding them toward achieving long-term professional aspirations and personal fulfillment. Establishing clear career goals enables professionals to focus their efforts on developing specific skills, gaining relevant experience, and making strategic decisions that align with their desired career trajectory. By setting both short-term and long-term objectives, individuals can systematically track their progress, make necessary adjustments, and stay motivated. Short-term goals often include acquiring new qualifications, mastering particular competencies, or securing a specific role, while long-term goals might encompass reaching executive positions, becoming industry experts, or launching entrepreneurial ventures.
Moreover, having well-defined career goals fosters a sense of purpose and direction, enhancing job satisfaction and overall productivity. It encourages continuous learning and adaptation, as professionals remain attuned to industry trends and evolving job market demands. Career goals also facilitate better time management and resource allocation, as individuals prioritize tasks and opportunities that advance their professional growth. In addition, articulating career goals can aid in networking and mentorship, as it allows individuals to communicate their aspirations clearly to potential mentors, colleagues, and employers, thereby opening doors to valuable guidance and support. Ultimately, career goals are integral to personal and professional development, driving individuals toward sustained success and fulfillment in their chosen fields.
BRIC_2024_2024-06-06-11:30-haunschild_archival_version.pdf
These are the slides of my presentation at BRIC 2024 about global science overlay maps using OpenAlex.
Disaster Management project for holidays homework and other uses
It talks about disaster management in a helful way.
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Presented at the 2023 IEEE/ACM International Conference on
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Slides on 7 Commonly Used Presentation Softwares; thier usage and features.
怎么办理(lincoln学位证书)英国林肯大学毕业证文凭学位证书原版一模一样
原版定制【微信:bwp0011】《(lincoln学位证书)英国林肯大学毕业证文凭学位证书》【微信:bwp0011】成绩单 、雅思、外壳、留信学历认证永久存档查询，采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信bwp0011】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信bwp0011】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
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Carrer goals.pptx and their importance in real life
BRIC_2024_2024-06-06-11:30-haunschild_archival_version.pdf
BRIC_2024_2024-06-06-11:30-haunschild_archival_version.pdf
Disaster Management project for holidays homework and other uses
Disaster Management project for holidays homework and other uses
ASONAM2023_presection_slide_track-recommendation.pdf
ASONAM2023_presection_slide_track-recommendation.pdf
Mold Basics
- 1. Mold in the Workplace Basic Information & What to Do About It Shawn Holle Safety Analyst DPH/OSH
- 2. 12/08/15 2 Agenda What is Mold? What Does Mold Need to Grow? Examples of Mold in Buildings Cleanup Approaches Personal Protective Equipment (PPE) Potential Health Issues?
- 3. 12/08/15 3 What is Mold? Mold is a variety of fungus (a plant): Range From Single Cells to Mass Growth Examples: Mushrooms, Shower Mold
- 4. 12/08/15 4 What Does Mold Need to Grow? Constant Temperature: Between 60°F to 105 °F Oxygen Food Sources: Carbohydrates, Starch (Think Wall Board) Organic Debris Constant Moisture (Liquid Water)
- 5. 12/08/15 5 Examples of Mold Growth in Buildings Water + Food = Mold Growth. Most Building Materials are Potentially a Food Source
- 6. 12/08/15 6 1. Gravity: Rain 2. Air Movement: Heated air rises to the attic. Heated air carries moisture vapor with it. Vapor condenses when in contact with unheated. Water Movement roof leak water wicking up end grain low pressure high pressure water molecule air molecule flow of air and water bulk moisture capillary action vapor diffusion air-transported moisture
- 7. 12/08/15 7 Basic Moisture Terms Relative Humidity: Ratio of water vapor in air to total amount of water vapor air can hold (Warm air holds more water vapor than cold air does). Saturated Air: 100% humidity. Air cannot hold any more water vapor. Condensation: When water vapor turns into liquid Dew Point: Temperature at which water vapor condenses from gas to liquid.
- 8. 12/08/15 8 Inside Moisture Additional Sources: Pets, aquarium, houseplants, humidifiers, exposed soil in crawl space, malfunctioning gas or oil appliances, construction moisture, unvented space heaters. Breathing: 2.88 lb/day per person Laundry: Drying clothes (if not vented to the outside) 1lb/each lb of clothes. Bath: .12 lb/each per bath .5 lb/each per shower Kitchen: Mopping floor (10’ x 10’ room) 3 lb… Cooking (gas) 4.7 lb/day… Cooking (electric) 2 lb/day… Dishwashing 1 lb
- 9. 12/08/15 9
- 10. 12/08/15 10 Carpeting / Flooring Mold Growth Beneath Wood Floor Carpet Infested With Stachybotrys chartarum Concrete Moisture Trapped
- 13. 12/08/15 13 Outdoor Moisture: Precipitation & Soil Contact
- 14. 12/08/15 14 Roof
- 15. 12/08/15 15 Roof
- 17. 12/08/15 17 Windows & Door Openings Air leaks in where window sash slides past frame: weather- strip here Air leaks in where window casing meets wall: caulk here
- 18. 12/08/15 18 Windows & Door Openings
- 19. 12/08/15 19 Windows & Door Openings
- 21. 12/08/15 21 Plumbing Under the Toilet
- 24. 12/08/15 24 Lath & Plaster (Stucco)/Cladding Behind the Drywall
- 25. 12/08/15 25 Lath and Plaster (Stucco)/Cladding
- 26. 12/08/15 26 Personal Protective Equipment (PPE) Choose PPE on Case by Case Basis Call DPH OSH for Guidance (415)554-2736
- 27. 12/08/15 27 Cleanup Approaches Identify Water Source Repair Area and Prevent Water Intrusion Clean Surfaces (3 applications minimum) Dry Surfaces Thoroughly Repeat as Necessary
- 28. 12/08/15 28 Potential Health Effects? Some Varieties Can Cause Allergic Reactions in Sensitive Individuals May Provoke Asthma Attack in Allergic Individuals Irritate Eyes, Nose, Throat, & Lungs Potentially Toxic Effects Rare
- 29. 12/08/15 29 Toxic Mold: Potential Health Effects? Recent Study Conclusions Population Prevalence of Mold Related Allergic Respiratory Symptoms ==5% Other Serious Allergic Conditions Rare Outdoor Molds Generally More Important Than Indoor Molds Indoor Molds Should Be Remediated After Addressing Moisture Sources Stachybotrys Chartarum Has Not Been Demonstrated to Be a Particularly Harmful Mold