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HomeSemper Florens

Posts tagged: Semper Florens

Traplopen Semper 2

Semper Florens x CODON

February 26, 2020
by Cas Kranenburg Activities

CODON loves its members, it also likes to spread this love. To accomodate this, the Axie has partnered up with the study association of Plant Sciences: Semper Florens!

This way, members of both studies could meet and have fun!

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News from the board

On the 15th of April, the first edition of the quarantine quality time pubquiz will be held. Join in on the stream on 20:00. We will start at 20:30. You can join via the (soon to be) shared youtube link.

Committee competition

 

  1. IntegraCie : 255
  2. Axie : 80
  3. BiotECs : 35

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Chania
Flower
Flower
Flower
Cas Kranenburg

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And now are last new board member: Frederieke! He And now are last new board member: Frederieke! Hey my name is Frederieke Slager and I’m the secretary of the 63rd CODON board. I’m 18 years old and also a first year biotechnology student. * what is your favourite animal? My favourite animal would be a fish. I spent most of my life in the water because of synchronised swimming and my nickname is Freddi Fish. * what is your favourite micro organism? Cyanobacteria because they have a nice green colour and are useful in the biotech world. * what is your favourite red object? The medal in the picture, I won it last year when I became swiss champion in synchronised swimming. * What is your favourite red food? Watermelon! I love to eat it when it’s warm outside. * What do you want to accomplish in your board year? I think that CODON is a very organised association and I want to make sure it stays this way. I also have a little surprise for the members for the next academic year. But a surprise stays a surprise ;)
Hey, my name is Tino Leliveld and I am the Study C Hey, my name is Tino Leliveld and I am the Study Commissioner of the 63rd CODON board. I am 18 years old and, like Youri, also a first year biotechnology student. • What is your favourite animal? That has to be a cow, my home home adress is a dairy farm so I have pretty much grown up with these animals. • What is your favourite micro organism? Saccharomyces cerevisiae, I don't think I will have to explain why. • What is your favourite red object? Redcups I guess 🙂 • What is your favourite red food? Tomatoes. • What do you want to accomplish in your board year? I think CODON does a really good job organizing social activities at the moment. I would like to emphasize on study related activities a little more since we are a STUDY association after all.
Dear members and friends, due to a weird boardchan Dear members and friends, due to a weird boardchange during corona, in the upcoming days we'll introduce to you the new members of our board 63 😊. Today: meet Youri! ~~~~ Hey, my name is Youri Post and I am the new commissioner of internal affairs of CODON. I am 19 years old and a first year biotechnology student. • What is your favourite animal? My favourite animal is the Grimpoteuthis. I don’t know why, it just looks cute. • What is your favourite micro organism? It is Geobacter metallireducens. This micro organism uses metals instead of oxygen to oxidate. When it does this it creates an electric current. • What is your favourite red object? To be honest, I don’t have too much red objects, but the thing that I can really appreciate is my CODON bottle. • What is your favourite red food? Strawberries • What do you want to accomplish in your board year? I think my predecessors did really good and that everything within CODON is arranged nice and I want to build on that. I also want to keep each committee running well and make sure they all have enough enthusiastic members.
*English below* βίος τεχνικος! Het z *English below* βίος τεχνικος! Het zal jullie waarschijnlijk niet ontgaan zijn dat er hard gewerkt wordt aan de volgende CODON almanak. Jammer genoeg konden wij dit prachtige boek dit jaar niet uitbrengen door de omstandigheden. Maar wees gerust dat de almanak commissie deze tijd goed gebruikt om de nieuwe almanak nóg mooier te maken. Om jullie toch enthousiast te maken is hier de thema bekendmaking van de 18de CODON almanak met een kleine sneakpeak. βίος τεχνικος! You probably haven't missed the hard work on the next CODON almanac. Unfortunately, we were unable to release this beautiful book this year due to the circumstances, but rest assured that the Almanac Committee is using this time to make the new Almanac even more beautiful. To make you enthusiastic, here is the theme announcing the 18th CODON almanac with a small sneakpeak.
Dear members, After months of staying at home, it Dear members, After months of staying at home, it is finally allowed to meet in a group outdoors. So we, the Axie, decided to take the oppurtunity and organise an activity in Wageningen. As you can see on the poster, we are going to play laser tag! This will take place on the 18th of June at 8PM (location to be announced later). The number of participants is limited, so be quick to sign up via the link if you want to join. We are really looking forward to it and hope to see you on the 18th! See subscriptionlink in bio. NB: During the activity, the RIVM guidelines must be followed, which we will strictly oversee.
~ In this series, the love for Biotech experiments ~ In this series, the love for Biotech experiments at home for and from CODON members and biotechnology related topics are shared. ~ Today, we’re making fermentated cabbage (zuurkool). 1. Cut the cabbage in small strips and put them in a bowl. I used white cabbage, but you can also use other cabbages. 2. Add 2 mass% salt and massage this into the cabbage pieces until a watery layer appears in the bowl. 3. Let rest for 10-30 minutes so more water will drain out of the cabbage. 4. Put the cabbage including the liquid and, if you would like, herbs in a jar and put something heavy (a tray or bag filled with water for example) on it in order for the cabbage to be completely drawn into the liquid. Don’t close the jar hermetically, since the CO2 produced has to be able to find its way out. 5. Let the jar with cabbage rest at roomtemperature and have a taste approximately every 1 or 2 days. If you’re satisfied with the taste, put the jar in the fridge. A white fog can appear in the jar. These are caused by the bacteria and yeasts. If the surface of the cabbage gets fuzzy, a mold has appeared and your zuurkool batch has failed due to a too aerobic environment: next time cover the cabbage more careful with a small plastic bag of water.
~English below Lieve CODON leden, Gisteravond zou ~English below Lieve CODON leden, Gisteravond zou eigenlijk de uitreiking van onze mooie Almanak zijn geweest. Helaas heeft deze niet plaatst kunnen vinden. Wel zijn wij samen gekomen op 1,5m om het te vieren en ook een beetje te vergaderen. Op 14 juni gaan wij live op de CODON insta. Binnenkort meer over het programma dus stay posted 😉 Groetjes van de Almanakcie, we missen jullie allemaal!❤️ ~English Dear CODON members, Last night would have been the presentation of our beautiful Almanac. Unfortunately, it coule not take place. However, we met together at 1.5m distance from each other to celebrate and also have a little meeting. On June 14 we will go live on the CODON insta. More about the program soon so stay tuned 😉 Greetings from the Almanaccie, we miss you all! ❤️
Do you think an active student life is important? Do you think an active student life is important? Do you also think that your possibilities to take a resit should not be limited? Or that sport rights should not become more expensive? That there should be done more to prevent RSI? VeSte thinks all these things are important! You can vote until the 28th of May for the Student Council, so cast your vote! #vestewageningen #studentcouncil
To keep our beloved first years students entertain To keep our beloved first years students entertained, the BiotECs have organised an online escape room. This will play out similarly to a regular escape room, but the puzzles have been adapted to work with an online environment. All attendees will be divided into groups in our discord, so make sure you're connected to our BiotECs server.
For the next experiment in our biotech at home ser For the next experiment in our biotech at home series, we will brew some beer, a student's best friend. The first step is to gather all materials. Don't forget your barley, hops and yeast! After that you can start with the mashing process, which is mixing the barley with hot water. At the end you will need to sieve your mixture. Then it is time to cook your wort with the hops. When the hops is cooked you can at the yeast for fermentation. Now your end product is ready for bottling and you can start drinking your masterpiece.
Part 2 is using your starter by making sourdough b Part 2 is using your starter by making sourdough bread, see below for the recipe! Ingredients: 200 grams wheat flour and 200 grams whole grain flour 230 grams of water 5 grams of salt 160 grams of sourdough starter Step 1: mix the ingredients and knead until the dough is as heavy that you can lift it and you should be able to make it thin enough to see light coming through without tearing the dough. Step 2: let the dough rise with a warm and moist towel on top for about 3 hours. The dough should double in volume and should just be able to go back to its original form when you press on it. Step 3: beat the air out of the dough and put it in a bread-like form. Let rise for another 3 hours or put it overnight in the fridge (dependent on how airy you would like your bread to be). Step 4: put a baking dish filled with water in a preheated oven (230^C) in order to spread steam in there. In this way, your bread will not form a crust too hard which could inhibit the rising process. Step 5: cut in the top 0.5cm of your bread with a sharp knife in a pattern that you like. Step 7: bake the bread for 30 minutes with the water bowl in the oven and then 30 minutes without the water, in order to get a crispy crust on your bread. Check if the bread is done by knocking on the bottom of the bread. If the bread sounds hollow, it is ready. Otherwise, bake it for another 10 minutes until it’s ready.
~ In this series, the love for Biotech experiments ~ In this series, the love for Biotech experiments at home for and from CODON members and biotechnology related topics are shared. ~ Did you already make mozzarella last week? This time we’re making the sourdough bread to eat it with! Part 1 is making the sourdough starter, the biotechnological part of the process. See below for the recipe! A sourdough starter consists of flour, water, wild yeast and Lactobacillus sanfranciscensis that should already be present in the flour or is taken up from the surroundings. I used a mix of 50% wheat flour and 50% whole grain flour for extra fibers 💪. In order to build a starter, you will need approximately two weeks: Day 1: add 1 part of water with 1 part of flour mix. Let it rest until you’ve clearly noticed activity: it will start having a bit of an odor and it will start to have a more liquid structure. Day 3: Now we’ll start to feed our starter. Put 1 part water, 1 part flour mix and 1 part of your beginning starter. Repeat these steps until you smell a typical sweet-and-sour scent in your starter and air bubbles have developed. When I want to use my starter, I feed it the day before 2 or 3 times in a ratio of 1:2 and before I go to sleep another time in a ratio of 1:4 or 1:5. Now, it has enough feed during the night and we can use it on the next day. Tips: -a dry layer can develop on top of the mixture. This is no problem: you can just mix it through again. -a yellow/orange/green/blue colour in or on top of your mixture: this is a contamination, start a new batch. -a watery layer develops on top of the mixture. The culture is overactive and uses the substrate too fast. Feed 1 part starter with 3 parts of water and 3 parts of flour.
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