Observations on yeast-cultures

by M. Hotwagner Tue Aug 25, 2009 9:11 am

About mid-june I started an experiment to find out if and how an orgonised medium affects the vitality of microorganisms.
The easiest way to find out was by using yeast, which can be bought in every supermarket.

An equal amount of yeast went into two glass-jars, each containing the same amount of water.

One jar went onto a piece of orgonite, the other remainded without orgonite.
Each culture received the same nutrition, which was one sugar-cube (usually used for sweetening tea or coffee) every second day.


Within the first 4 weeks there wasn't much difference to observe. Then, the jar without orgonite slowed down its activity,
that means the produced bubbles of CO2 got less and less and became also smaller.
Two weeks later the culture without orgonite stopped its activity and started to get a clear smell of vinegar. This is a sign that the yeast had stopped or died off and that the
produced alcohol was now transformed to vinegar by bacteria.

The culture on orgonite continued bubbling, receiving its sugar cube every second day for further 4 weeks.
Last week also the orgonised culture slowed down its activity. Yesterday I stopped the experiment because the bubbling had dicreased significantly.

As a summary I can say, that the orgonised yeast-culture had survived about one third longer than the non-orgonised one.
It was also more resistant to the produced alcohol, which is a product of its metabolism and which, at the end, immobilizes or kills off the yeast.

This was an experimental run to observe qualitative effects. The next run will contain also quantitative data, as surrounding temperature and the exact amount of sugar added.