What is the best way to rehydrate fungi and yeasts?
604741
add water, keep in a moist environment, under a shade away from the sun
836309
refridgerate it or freeze it.
335293
Freeze dry it. Start by flashfreezing in your favorite cryogen (such as liquid nitrogen) then put it in a vacuum chambger and wait a couple of days.\n\nFreeze drying does a nice job of preserving the structure of the material while getting rid of essentially all the water.
774925
Boil ¼ cup of water. Add one teaspoon of gelatin and one teaspoon of\nsugar. Stir for one minute until everything is dissolved.\n2. Cool the solution for ten minutes.\n3. Fill a petri dish to a little below the top edge.\n4. Close the petri dish by putting on the cover immediately. Let the\ncovered petri dish stand for at least four hours. Don’t touch the\ngrowth medium or you’ll add your own germs!\nThis recipe will fill two, small petri dishes. If you and your class plan to fill\nmore petri dishes, make more germ food by increasing the amount of your\ningredients proportionally.\n*Adapted from Gross But True Germs by Luann Colombo. See details in bibliography. If you don’t\nhave the materials needed for the experiment, you can purchase Ms. Colombo’s book, which includes\nall the supplies needed to conduct the experiment.
1152145
It depends on the yeast - there are thousands! Generally, moist, warm conditions. Some yeasts need oxygen others don't. Most need some kind of foodstuff - carbohydrate or protein.\n\nhttp://helios.bto.ed.ac.uk/bto/microbes/yeast.htm
780804
Yeast can grow on all sorts of agar plates.  They don't need fancy cell culture conditions like mammallian cell lines do.\n\nhttp://www.midsci.com/docs/qbio/ChapterPDF/EU_04.pdf#search='media%20for%20yeast%20growth'  those guys sell some yeast growth media.  \n\nA kind I've used before is SAB (per liter: 40g glucose/10g peptone/5g agar).\n\nI would go with agar plates instead of liquid culture because it will be easier to insure uniform exposure.  The yeast should also remain viable for longer on plates than in liquid culture. \n\nThis sounds like a clever idea for an experiment, good luck.
653331
As said before you can do the classic baking soda and vinagar, but a more dramatic reaction between sulfuric acid and sugar. Mix concentrated sulfuric acid and sugar in a well ventilated glass beaker or container and the acid will dehydrate the sugar leaving a stack of pure carbon
412111
Here's some ideas\n\n(1)\nMeasure the hardness and ion content of your local water supply.  You can perform precipitation experiments, measure solid residue after evaporation, and more.\n\n(2)\nSeparate the protein solids and fat from milk.  I think you can do this by adding salt to the milk.  (I've never done it, may be too easy.)\n\n(3)\nDo a project on the danger of confined spaces.  There is a really cool visual experiment that goes along with this.  If you mix vinegar and baking soda in a tall glass you will get a glass full of carbon dioxide.  Since the carbon dioxide is heavier than air, it will stay in the glass for a while (invisibly so).  You can then make a "pouring action" and pour the CO2 into a second glass, although there is no visible flow of gas.  You also need a 3rd glass that has a small, lit candle at the bottom of the glass.  You then make the same pouring action with the second glass into the third and when the CO2 displaces the oxygen and nitrogen in the third glass the candle will get snuffed out.  You can even do this experiment at home for fun!\n\n(4)\nMeasure the pH of common household materials: foods, cleaners, etc.
956408
First we have to set up the experiment\n1. Get several pieces of bread 6 or 8 or 12 ?...make them the same size\n2. using an eye dropper put the same amount of milk on them to start the mold (or are you going to let them mold on their own??)\n--make sure they are in an enclosed area that bugs and animals can't get to\n3. once mold is started - put down how many drops of bleach you put on each one\n..for example - \nA. piece - one drop - \nB. piece - two drops\nC. piece - three drops\nof course, if C piece accidentalyy gets 4 drops - swap it for D piece and make D- then C - and put three on the new C (hehehehe)\n4. Now closely watch and monitor your bread\n5. Note which mold was killed - and then you know how much bleach was needed\n...all mold on pieces D E F G H were killed - showing that 4 drops of bleach killed the mold
4788
Best method if practical is to freeze it.\nIf not sealed within a steralized container.
41206
I used to use some stuff called "CLR" that used to work fairly well.  I've been told coke will work, vinegar, basically anything acidic will "eat" the gunk off.
221987
Herbal tea, like Pau d' Arco, also known as LaPacho, should get rid of the fungus. Or, you can apply Vicks VapoRub. That, too, has given successful results.
751058
with air yeast wil grow and thrive.\nwithout air it will produce ethanol and eventually die when the concentration of ethanol rises.
117711
>>>1. Plant medicine\n>>>2. Dry completely\n>>>3. Grinding\n>>>4. Methanol extraction\n>>>5. Filtration using Watmann No. 5 filter paper\n>>>5. Concentration with rotary evaporator\n>>>6. Suspend in distilled water\n>>>7. Partitioning\n>>> 1) partition with hexane\n>>> 2) partition with n-butanol
787118
lack of sugar to feed it, cold, dryness.  yeast likes warmth and moisture to survive and multiply. also extreme heat will kill yeast. i think temps over 120 F will kill yeast. also yeast is not a bacteria it is a fungus. Acidophilus as well helps keep yeast from over growing.
136360
Garlic is a great fungus killer. Why don't you give it a try? Cut the garlic cloves into two pieces and rub the cut parts on the itchy areas. Or you can crush the cloves and use them that way.
341616
Yogurt and cheese - Lactobacillus is the bacteria that is used for these.\n\nBread, wine/beer - Fungi in the form of yeast are used for these.\n\nYeast feeds off the sugars that are around and generate carbon dioxide which creates the bubbles that helps bread rise. It ferments the sugars to help make wine and beer.\n\nBacteria is helped used to process certain foods to alter the way they are - like from milk to yogurt or cheese. The presence of this bacteria helps prevent other bacteria from forming, thus helping to preserve milk by making cheese for example.