Little Mosquito Army

I am taking you to a battlefield. An adventorous journey. Are you ready? Now you are in a special vehicle designed by MCB(MYSTERIOUS CHEMISTRY BLOG). Be atomst cautious. Our enemies are not so silly ones. Oh i forgot to say who our opponents are. Its none other than the mosquitoes,' Little Mosquito Army'. Attack is the best defence. We are going to attack our aspersors. Get ready with your weapons. Before that all of you should apply an oinment which contain the chemical DEET(N,N-diethyl-meta-toluamide). DEET is very efficient against mosquitoes. Lactic acid, CO2 and Octenol emitted by human body help mosquitoes to find their target. Most modern chemical sensors of little mos. army will detect the presence of these chemicals. Fruity or floral fragrance( esters) can also make their task easier. Our disastrous weapon DEET can confuse their chemical sensors. Lactic acid emission from your body can be controlled to an extent by avoiding high pottasium content foods.( i think salty and crispy food items are rich in pottasium). Oh God ...!!! Hey Jack, What the hell are you doing there? Dont light the candle since it will emit CO2.. OK OK..Thats all we can do.. Now their chemical sensors are under our jurisdiction.. Still we cant quit.. There are two more sensors to deactivate. Their thermal and visual sensors.I dont think that we can abash their thermal sensors, because we cant change our body temperature. Now visual sensors!! If there is someone wearing bright and dazzling clothes ,just kick him out..Do you know the simple but amazing principle behind their visual sensors?. "SOMETHING THAT IS MOVING HAVE BLOOD IN IT" .So dont make unnecessary movments. Comparing to their 'hi tech' sensors our weapons are so weak.. Using their chemical sensors they can focus their prey which is thirty metre away. No doubt our best weapon is DEET. Thanks to US Army. It was US Army who devoloped DEET during the time of second world war.Oooooops! Whats that, two mosquitoes are coming. What to do? I should like to say ' NO' to chemical methods in this critical stage. See what i am going to do. I am going to impart a higher momentum on them using my hands(given initial velocity greater than 3*10^8 m/s.) Its dead .it was a 100% physical method, all the three sensors of our little mos. got destructed:-D.. MISSION SUCCESS!!

Milky chemistry ,part 2

Start reading this only after part 1( i think thats the right procedure) How can you ascertain the quality of milk? Shall i share an idea..? Ok , check the pH of the milk. pH of good milk( cow milk) lies in between 6.5 and 6.7 . Milk is little acidic. Fresh milk is least acidic or somewhat neutral. When fermantation take place, that is due to the bacterial activity milk become more and more acid. That is milk having pH below 6.5 is having enormous number of bacteria. So its better to drink alkaline milk, is'nt it..? No, dont try milk having pH greater than 7. People nowadays force the cow to yield more milk by injecting some hormones. These cows are more susceptible to udder infection and other disease which attribute the alkaline nature of milk..so never use milk having pH greater than 7.So carry a pH meter with you always if you are willing to drink fresh and pure milk.The acid present in pure milk is lactic acid.( do you know that lactic acid in humanbody attracts mosquitos and will help them to focus their target even from a large distance.) Have you ever seen the label 'pasteurised toned milk,homogenised'. What do all these terms signifies? I already told about toned milk in part 1. What is pasteurised milk.? Pasteurisation refers to the process of heating the milk(any substance) for a definite time and then cooling immediatly. It is of many times.HTST(High temperature short time milk) is heated to 71.7 degree celsius within 15 to 20 seconds. In UHT(Ultra Heat Treatment), milk is heated to 135 degree celsius within one second. Pasteurisation increases the shelf life by decreasing the microbes.Homogenised milk feels creamier in mouth. Milk is an emulsion. Fat and liquid molecules are enemies. They dont like to meet. This is the reason for formation of a yellow layer or skim over the milk.Homogenisation tries to have a compromise in between fat and liquid( oil and water) by reducing the size of fat and then disperced. So whenever you buy milk packet check its pH and also ensure whether it is Pasteurised and Homogenised.. Continue reading part 3