Pan Mold
Tips on Mold Control
Molds, are members of the fungi kingdom, they are not plants because among other things they lack chlorophyll. However they are plant like in some respects, for example like some simple plants such as mosses and ferns molds generate seed like reproductive particles called spores that are designed to move in air. These mold spores being airborne exist indoors as well as outdoors. Both the residents and the employee’s health are at stake if the mold spores indoors are at elevated levels.
Mold causes lots of ailments:
• According to a well respected MAYO clinic finding they cause almost all sinus infection.
• According to a well respected Institute Of Medicine study, mold, mold odor, and moisture in buildings, has been linked to many upper respiratory problems such as allergy (itchy eyes, runny nose, coughing, sneezing,) as well as asthma problems in asthmatics.(tightness of chest and sometimes very serious difficulty breathing).
• According to other scientific studies mold odor, even in the absence of spores has been linked to a two fold or 200% increased chance of asthma development in children.
It is also well known that mold can cause skin rash and, and in some rare cases can cause flu like organic toxic dust syndrome, and a more long term condition with pneumonia like symptoms known as hypersensitivity pneumonitis. In persons with a compromised immune systems it can cause infections of the lungs or other parts of the body. Toxic mold can cause serious toxic reactions if eaten, or via other exposure routs. But toxic molds such as Tricoderma, Fusarium, Mamnonellia, some species of Penicillium, and Aspergillus, and of course the much feared Stachybotrys also known as toxic black mold has not yet been proven to cause toxic reactions when breathed in at the levels found in residential and office settings.
Typically it is not all the people in the house who are affected. But persons with asthma or allergy, small children, infants, elders, and people who are already suffering with grave health problems face acute problems.
“Prevention is better than cure” can be followed in controlling the development of mold. If you can adhere to these tips on mold control then you might keep away from perilous ailments.
Homeowner Tips
• When you notice plumbing or roof leaks indoors you have to respond immediately. If wet areas or materials are dried within 24 to 48 hours, the mold growth can usually be restricted.
• The drip pans of the air conditioner should be kept clean and the drain lines free and unhindered. Condensation leak related mold under AC units is very common. By the way mold in or near your AC is one of the most detrimental places for mold to occur because the AC will bring it to you via your ducts.
• Ensure the slope of the ground is at a distance from the foundation of the building to avoid water pool around the foundation.
• Maintain the humidity below 60%RH indoors, the old ASHRA rule of below 65%RH was abandoned years ago. I live in South Florida so believe me when I tell you I have seen mold do serious expensive damage because the humidity was at or above 65%RH. If humidity problem persists call a mold inspector who also deals with humidity problems.
• If you happen to notice moisture or condensation accumulating on walls, pipes, AC registers, or AC ducts in your attic, do not hesitate or waste any moment. Firstly dry the entire moist surface and decrease the humidity level. If the problem persists call a mold inspector who also deals with humidity problems. Condensation can be considered an indication of high humidity.
• Clothes dryers and bathroom vents should have an outlet outside so that it exhausts humidity.
• In humid climates keeps doors and windows closed.
Renter Tips
• Renters should report moisture problems and plumbing leaks instantly to your building manager or the owner.
• If you get no satisfaction from your landlord do not stop paying your rent, first contact an attorney, he or she will probably tell you to have a mold inspection report with remediation protocol prepared. The protocol shows the landlord what must be done and by whom. If the inspection report and remediation protocol recommendations are not followed in a reasonably timely manner then you have a better chance of breaking your lease. Consult a mold attorney or real estate attorney, we are not lawyers. A cheap mold test will not result in much; you need a professional inspection report and remediation protocol prepared by a certified and experienced professional mold inspector.
• If there is relentless water or air quality problems in a public building you may contact the state, or local health department.
• Pursue your hunt for moisture and mold signs on your home or office. If it is found do not try to clean it yourself, in most cases you should call a professional mold inspector for proper inspection, assessment, testing, and recommendations.
The mold control tips are intended to not only protect your materials and building, but also are intended to deter mold related health complaints. Remember that these are helpful tips and not in any way the final answer or a guaranteed cure, you should have a mold test and inspection conducted by a trained and certified mold inspector if you suspect problems.
About the Author
An Accredited mold inspection Service, Inc offers Florida certified mold inspection and testing for a variety of home house mold problems
Too much mositure in kitchen causing wet walls and mold?
The kitchen is an extension on the back of our house, it has 3 exterior walls. 1 wall consists entirely of cupboards. These are continually becoming damp and growing mold. Pots and pans and any food are also being covered in mold. We clean them regularly with anti-mold spray but the problem persists. The walls next to the cupboards are also wet. The hob has an extractor fan over it which we use. We usually have the kitchen doors open (to outdoors and the living rooms) while we cook, and heat the kitchen well once we have finished for the evening. How can we over come this?
You definately have a problem. The kitchen is an area typical of higher than normal humidity, due to cooking. Although it sounds more like a wet wall cavity than high indoor moisture.
It sound like the kitchen was an addition. Are you aware of a roof leak?, lack of flashings?, improper roof covering installation? All these can contribute to interior water infiltration.
Contact a professional mold inspector and have a routine inspection performed. Air samples should be taken to determine to indoor spore levels. Make certain this professional assesses the damp walls with a moisture meter as well. Visit www.horizon-inspections.com, environmental page for more information. Feel free to email me with any questions you may have.
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Jams and Preserving by Shirley-Ann Pearman
Jams and Preserving
Certain Success With Jam Making
1. Choose firm, ripe but NEVER over-ripe fruit. Over-ripe or damp fruit will frequently prevent the jam from setting, will cause it to go mouldy or ferment. Very under-ripe fruit lacks flavour, but slightly under-ripe fruit can be used.
2. Do not imagine that 1 kg of sugar to each 1 kg fruit (1 lb sugar to 1lb fruit) is ideal for all jams. The pectin content, i.e. the setting quality of fruit varies a great deal, e.g. blackcurrants set very well, so this jam is made with less fruit than sugar. On the other hand cherry jam sets less well so use more fruit than sugar to give a greater quantity of pectin. In addition also add lemon or redcurrant juice.
3. Simmer the fruit very gently to extract the pectin and soften the skin or peel. NEVER add sugar until the skins or peel are tender, as fruit will tend to toughen rather than become softer when sugar is put in.
4. Stir over a low heat to dissolve the sugar; when once the sugar has dissolved, increase the heat so the jam boils rapidly. Do not stir the jam as it boils for this would lower the temperature and prevent it reaching setting point quickly.
5. Make jam in a really large preserving pan, saucepan or Pressure Cooker so there is plenty of space for the fruit and sugar to boil, without fear of it boiling over.
6. Start testing the jam early for setting point for the time jams or marmalades take to set varies a great deal - with some preserves it is a few moments only after the sugar has been dissolved and the jam starts to boil. OVER-BOILING will give a jam lacking in flavour, and it might be too stiff, on the other hand you may go past setting point in which case the jam will never set.
7. Ladle most jams into hot jars immediately and cover with waxed circles. With whole fruit jam or marmalade, in order to distribute the peel or fruit evenly allow the jam or marmalade to cool slightly in the pan, and start to thicken, stir briskly, then ladle in warm jars. This stops fruit or peel rising in jars. Fill within ½ cm (¼ inch) of the top of the jar.
8. Though the waxed circle is put on the jam immediately, cool slightly before adding the top cover. Always cover jam thoroughly, and store in a cool, dry and preferably dark place.
9. Use preserving or loaf sugar if possible or if not available then choose granulated sugar.
10. Where recipes give 'redcurrant juice' this is obtained by crushing and straining redcurrants. Approximately 100g (4 oz) fruit should yield 2 - 3 tablespoons juice.
How To Tell If Jam Has Reached Setting Point
1. Test with a sugar thermometer; jam (If the correct recipe is used) sets at 220°F, 104-105° C. Make sure the thermometer is registering correctly before use by putting it into boiling water, when it should register 212°F, 100°C.
2. Put a little on to a cold saucer - allow jam to cool, then push with your finger or teaspoon. If the jam has set it wrinkles.
3. Stir the preserve round thoroughly with a wooden spoon, then allow jam to cool slightly on the spoon. Hold the spoon over the preserving pan horizontally - if the jam has set it will hold a firm drop or flake on the edge of the spoon. If it drops off into the pan it is not set. Remember, though, you must wait and allow the jam to cool on the spoon.
Yield of Jam
Correctly made jam should contain 60% sugar. That means: ½ kg sugar should produce â