tasmanian holiday

A Tasmanian holiday to remember


'There's nothing like a sunset experience with good friends, each personality as different as the sea, sun and sand but together, a lasting memory to be cherished.'

Fun, friends and sunrise over a white beach – it was all a world away from Raja’s “boring and downright insane” study schedule in Malaysia. Raja and three of her friends had just finished another demanding semester in their architecture degree and were desperate for a holiday. They all agreed that Tasmania, with its pristine nature and tranquil pace, was the best place for a study escape.

“The holiday was memorable because both the company and destination complemented each other. What began as a simple road trip brought us closer as friends, despite our different nationalities and differences in opinions. Together, we were united and awed by the breathtaking sights of Tasmania’s nature,” Raja said.

Raja and her friends spent most of their holiday in and around Hobart, where as photography enthusiasts, they had a special appreciation for the historic architecture. They captured lots of great shots of Salamanca Place, with its cobblestone streets and rows of Georgian warehouses. They also climbed craggy, windswept Mount Wellington, photographing the panoramic vistas over Hobart and the Derwent River. After their descent, the group enjoyed what Raja described as “one of the best fish and chips” of her life, from a little shop near the Hobart waterfront.

Bruny Island wasn’t originally on the itinerary, but Raja and her friends decided to visit after discovering it was only a short drive and ferry ride from Hobart. They also liked the sound of its scenery - emerald countryside, plunging sea cliffs, fern-fringed forests, pristine beaches and coastal heathland. It was here that Raja took the photo which she entered in the Nothing Like Australia competition, and which came to symbolise the essence of her holiday.

“We spent the night there to witness the sunrise and to take more pictures of us frolicking by the beach. It was in three words, a pleasant surprise,” said Raja, who also remembers sharing jokes with locals while waiting for the return ferry.

Later the group ventured along Tasmania’s east coast to Wineglass Bay on the Freycinet Peninsula. Despite missing out on seeing the famous sunset from the lookout, Raja and her friends treasured this time to commune with nature and bond with each other.

It certainly made a welcome change from Raja’s daily student life, which she describes as being “glued to my computer screen and leading a topsy-turvy schedule of eating and sleep.”

For her “next great Australian escapade”, Raja is determined “to set foot in Sydney’s famed Opera House and view the Sydney Harbour Bridge.” After that, she wants to discover Australia “by the chapters….like a great love story.”
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VENTILATION AND HEATING PROBLEMS IN THE ARCHITECTURAL DESIGN OF MALAY HOUSES

In the first place, I am not an architect and not trained in anyway in architecture. I have never attended any formal courses in architecture be it at colleges or universities. But I am interested in architecture in terms of appreciating its design and function.
There is one strong point that I have in trying to appreciate and understand ( a bit) about architecture. I am trained in the science and the logics and principles of science. Throughout my life I was brought up in a Malay kampong or village environment where most if not all the houses built are the traditional Malay houses with strong input of Minangkabau influence.
Despite of what is being said and heaps of praises thrown out towards the traditional design of the Minangkabau and Malacca houses, I got a very uneasy feeling that the writers of these articles have never really stayed that long in the traditional houses. In terms of architectural design the traditional houses may be rich in culture or beautiful in its presentation but in terms of its functionality and comfort it shows a mediocre performance.
Any one staying in such houses should know how poor the ventilation of the houses and how hot the interior environment of such houses. Most of these houses are often located within the proximity of trees or even forests resulting in such a high humidity content of the air around the area. Not only it is hot but humid which are indeed very uncomfortable to the house dwellers.
The situation was not bad when the original roofs are made of thatched roofs which are cooler compared to the use of zinc layers which makes the house a wonderful oven.
The argument that there is sufficient ventilation to cool the indoor environment is not good enough/ Most of the writers would easily try to explain in terms of “theory” how hot air will rise from the floor to the roof by thermal convection. What they forgot to explain is that the hot air that rises to the ceiling or roofs are not easily dissipated to the external environment. This may be attributed to their poor understanding of the physics of ventilation in their courses or in the universities
Very few or little scientific studies are really carried out to understand the movement of heat or formation of heat sinks in such houses .It doesn’t take much to use tracers or heat sensors to study the heat, humidity and data could easily be analysed by computers
It is time that the local architecture schools carry out proper scientific studies and modellings to understand the ventilation and heat circulations of the traditional houses that can contribute to better designs of such houses. Gone are the days when architecture is likened more to just designing without understanding the physic principles behind it.

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MAN HOLE DEATHS- THE DARK SIDE OF FERMENTATION GASES

Again we are awakened by the news of the death of workers working in the man hole.
SUBANG JAYA: A Bangladeshi kitchen hand and a Nepalese security guard died while two other foreigners were hospitalised after inhaling dangerous fumes in a manhole behind the Subang Parade shopping complex. ( The Star 11 Feb 2011)
The most likely cause of the death is probably difficulty in breathing due to low oxygen content and the high concentration of methane gas in the man hole.
It is not surprising that there is a connection between the low oxygen gas and the production of methane. Methane as an anaerobic gas are only produced by the very strict and obligate anaerobes such as the methanogen bacteria. The very low dissolved oxygen promotes the anaerobic digestion process to produce methane bacteria and methane gas.
Despite what is being said above even though the conditions are anaerobic, methane would still not be produced if there is no decaying or rotting organic matter. There is the need for water, as well as the organic substrate to produce the methane.
It is easy to imagine where the organic matter comes from or even the source of water.
The often high temperature in the manholes and conduits help in the acceleration of the organic decay resulting in the higher production rate of methane.
Methane as a gas need the escape route. This is one reason why septic tanks, landfills are often equipped with these pipes to prevent the buildup of methane gas in enclosed spaces. Adding insult to injury most of these manholes are often not serviced and air tight which prevent the methane gas from escaping
It is easy to detect ammonia or hydrogen sulphide due to their foul odour, but in the case of carbon dioxide and methane you cannot smell it, and it might be too late to realize that they are there…
It is essential that most involved in the design and servicing of these sewers, man holes to be educated, aware and properly trained and equipped in the face of these silent killers….

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JUST WHY IS THE RUSH TO USE THE FERMENTOR?

We must remember it took perhaps thousands of years for the human civilizations in various countries to discover the secret arts of fermentation until they have perfected the art of producing wine. The science and technological input into the field of fermentation technology have to await the discovery of Pasteur, Fleming and even the World Wars to push it forward to what it is almost today. In fact the structure of fermentor hardware has really remained unchanged even though the use of sensors, computers and engineering has influenced it. The increase in fermentation productivity is more from improvements in strain development
However, nowadays with the prolific offering of degrees in biotechnology and subjects like fermentation technology, the understanding and transfer of this technology seems to be very fast or take a very short learning curve. Having a degree in this field does not always automatically a fermentation technology expert. Especially in the field of fermentation technology more is learnt through trial and errors or through experience with the operation of the fermentor.
The true understanding of fermentation technology is not merely by reading books or lectures. Such approach will nly gives you the superficial scraping on the surface of the subject. This is often reflected by the students in only operating a standard lab model fermentor by following the attached manual or instructions. The manual does not teach you the way one should carry out any fermentation work or even in the design of experiments in fermentation.
It is at this point where the teacher or lecturer of the course must be able to teach the students the proper way to use and carry out the fermentation experiment
I have observed that most courses offered in fermentation technology stressed mainly in the operation of the fermentor according to the manual but failed badly in teaching the students how to exploit the fermentor as a powerful tool in research or teaching
Various upstream, downstream procedures, standard operating methods and validation are not executed. Practical fermentation technology by McNeil and Harvey should be a good starting point in understanding some aspects of the fermentor

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CONFIGURING AND ADAPTING YOUR FERMENTOR

One of the most consistent observations I have made in visiting institutions such as universities and research institutes in this country is the strong dependence on ready installed fermentors that are easily available from fermentor suppliers. These fermentors normally come completely assembled and with standard stirrers and sensors among others.
There seems to be poor attempts to remove or add certain components from the fermentors that are really necessary or unnecessary for the fermentation studies. It’s more the case of one fermentor ‘suitable’ for all applications. Or in a simple analogy one cooking pot that can be used to cook all dishes!
There are many advantages if we can modify our own fermtor
1 It allow our fermentor to be specifically configured purposely for our fermentation experiment
2 It allow us to cannibalize components from other fermentors which are no longer working to be reused in our fermentor
3 It allows us to add more components or sensors for the new fermentation process
4 It allows the use of our fermentor components to be used in other fermentor experiments
We get more savings and better utilization of our fermentor and ultimately giving us nore experience in managing and understanding our fermentor system
It is good if we have universal sleeves or adaptors to facilitate all these activities. Going to simple hardware shops will allow you to buy the same components at a much reduced price than what the fermentor vendor will provide
Additional components which we could add to our fermentor components should include various rotameters, peristaltic pumps, aquarium pumps, and even tachometer meters , ph meters ,among others and you will really see your fermentation activities becoming more productive and cheaper
Of course it is more ideal if you have your very own workshop to carry out the changes

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HIGH PRESSURE FERMENTATION TECHNOLOGY

Most fermentation studies are generally carried out under ambient pressure, despite the fact that the fermentor is often slightly positively pressurized. The slight positive pressure in most closed system fermentation studies are due to the aeration process of the fermentor, whereby air is forced to enter the broth or fermentation media for the microbial requirements. Positive pressure within the fermentation vessel is also due to the build up of back pressure due to the restriction of the exhaust gas vent.
The positive pressure is in many ways good for the fermentation process as it not only increase the solubility of air into the broth but also reduce the chances of external contaminants coming into the fermentation process. Of course there are also negative aspects of positive pressure on the fermentation process
High pressure does have the the effect of influencing the rates and direction of the metabolism of the microorganisms. This is especially so when in a particular way gases are products or side products of the pathway. High pressure in the fermentor will in a way prevent the formation or expulsion of the gaseous product into the surrounding fermentation media. This effect of preventing the release of the gaseous products will have the effect of interfering with the equilibria of the various biochemical reactions and may even result in toxicity of the internal environment of the cell and diversion of pathways.
How significant this impact will depend on many factors such as duration and intensity of the pressure applied.
One very important industrial impacts of high pressure fermentation will be on the production of organic volatiles. This is especially so in food and beverage fermentations. Often the taste, smell and characteristics of the fermentation products will determine its popularity and acceptance. If the fermented foods have lost or changed its volatile profile it might not be marketable.
While it is true these organic volatiles evaporate easily and are affected by the surrounding temperature, it is also the effect of the surrounding pressure to concentrate it within the closed fermentation system or let the valuable organic volatiles disappear into the environment.
What is important to know in detail now how does the high pressure exerted on the fermentation process affect the biochemistry and physiology of the process? Is there a way for us to control the direction of this fermentation by manipulating the fermentation pressure. Also important to know is how does high pressure fermentation in creating unwanted side side reactions or side products?
New designs in fermentors have to be created to accommodate the study on high pressure fermentation

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FEELING SAD AND DISSAPPOINTED…TEACHING OF FERMENTATION TECHNOLOGY

Teaching young university students is both an honour and a privilege. It is a real joy to teach these young and bright minds about fermentation technology. It is the duty or responsibility of the lecturers to ensure that they as their lecturers should be prepared and knowledgeable to impart the right knowledge on fermentation technology, to open up their minds and to bring out the best in the students.
These young students at such a prime age being exposed to university education are often not aware between what is right or what is wrong unless they are guided by their respective specialist lecturers. The lecturers should point out their mistakes and explain in interactive manner.
Most of these young students have often the wrong perception of their lecturers. In their eyes the lecturers are like giants and everything they say must be right.
I found it morally wrong if in classes such as fermentation technology which depends more on hands on exposures and going through the errors and tribulations of fermentation experiments be taught more by sales representatives of companies selling the fermentors. They are sales personnel and teaching is not their profession. They are not trained to carry out the fermentation experiments in a proper scientific manner. They might supply, set up and commission the fermentors. That remains that
Where are the lecturers who are teaching them? Giving notes or print outs does not mean anything in fermentation technology. Personally I have seen so many mistakes, errors not only in preparation of the fermentation process but in carrying out the monitoring. There is no clear conclusions that can be derived.
The experiments are not properly designed or carried out.
So what do you expect these graduates will be once they graduated from the course? Just pictures of them posing with the fermentors for their personal albums? How can these students later on compete to find the right jobs in fermentation industries when at the interview they will show blank faces when questions are asked?

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