For small batches, I find using *any* pump to be more trouble than
it is worth: I pour them by hand, both the thick and the thin. I
use a one liter plastic beaker with a sharp lip, never try to pour
from more than ca 300 ml at a time, and arrange the setup so that I
never have to pour across more than 4 vials in a tray (my trays hold
9 rows, so I pour the right-side 5 rows then turn the tray around to
pour the remaining 4). With a little practice one gets pretty good
at uniformity but it's never perfect, so I set the too-little ones
aside and use them for storing virgins and fertility tests. Takes
me 5 minutes per 100 vials: and no pump to clean up afterwards!
And I cook all my fly food over a gas hob -- pan just needs to be
large enough so that when the food boils up it doesn't boil over,
nothing special there.
Hope this helps, and feel free to contact me directly with any
hrundle from uottawa.ca wrote Mon, 25 Aug 2008 11:14:47 -0700 (PDT)
>> We've cook fly media in small batches and have been dispensing it
> using a Mettler-Toledo 323DZ peristaltic pump. However, some new food
> recipes we are using in the lab (by necessity - we can't switch) are
> too thick for this pump and do not dispense consistently. A "Droso-
> filler" (i.e. fills 100 vials at once) does not make sense because we
> cook in such small volumes (1.5L/cook). We therefore need to either
> scale up our cooking operation somewhat, or find a better pump.
>> I would love to hear any recommendations or advice on either:
>> 1. setting up a medium scale cooking operation. What type of pot/
> kettle would you recommend? We are the only fly lab in the department,
> so we're looking at cooks on the scale of 4-10L I would think. We
> don't have easy access to a steam supply either.
>> 2. getting a better pump that deals well with thick food.
>> Any information would be much appreciated!
>> Howard Rundle
> Department of Biology
> University of Ottawa
> Ottawa, ON