#31:

SUP. SO LIKE, I TOTALLY SHOULD HAVE HANDED MY SRP REPORT IN TODAY BUT I'M A TOTAL RETARD SO NOW I HAVE TO GET TO SCHOOL EARLIER AND I DON'T EVEN KNOW IF ANY TEACHERS ARE GOING TO BE AT SCHOOL AT 8AM. LIKE DUDE WTHECK.


BUT DUDE, I'M SO HAPPY BECAUSE THIS IS HOPEFULLY AND MOST LIKELY GUNNA BE THE LAST BLOG POST EVER BECAUSE SRP IS TECHNICALLY FINISHED!
RIGHT?!?

#30:

today is a really good, warm day. FML -.-
obviously I have just come down from my previous high concerning the completion of my report and am now filled with uncertainty about shit and all.

#29:

OMFGOMFGOMFGOMFGOMFG
I HAVE OFFICALLY
FINISHED
MY
SRP REPORT
OMG OMG OMG
EVERYONE, PRAISE ME~
FOR I HAVE ACCOMPLISHED
THE UNACCOMPLISHABLE
YESSSSHHHHHHHHHHHHHHHHHHH

AND I HAVE ALSO FINISHED MY SRP BOOKLET. TWO MARKS, HERE I COMEEEEEEE YEAHHH~~~~
but still. 2 out of 20 would be ultimate fail. LMAO
but who cares?! I'VE FINISHEDDDDDDDDDDDDDDDD
-goescrazyandrunsaroundlikeachicken-
WOOHOOOOOOOOOOOOOOOO
DUUUUUUUUDE, THIS IS AAAAMAZING.~~~ <3

#28:

OH GOD. IT SMELLS. ALREADY
AND IT'S ONLY BEEN ONE HOUR.
OMFG FML. SERIOUSLY.


I'll upload some photos later...
BUT IT SMELLSSSSSSSSSSSSSS
GAHHHHHHHHHH




EDIT 5:15PM: SUP~

GROUP#1: DIRECT SUNLIGHT -
GROUP#2: SUNLIT WINDOW -
GROUP#3: DARK CORNER -
i used flash, in case you were questioning the darkness of the corner LOL
please ignore any part of my house LMAO.


AND OMG, THIS IS WHAT HAPPENED. IN LIKE, AN HOUR:
this was the best picture i could find of it... I'm a really bad photographer , but that should be obvious.

it smelt so bad. T__________T
so as soon as ten hours were gone, I threw all of the damned milks out.
which was exceptionally stupid of me,
but did anyone really want to see white/brown clumpy layer in white/brown liquid?

no, i didn't think so.

#27:

BE PROUD AND REJOICE!
YES IT IS TRUE:
I HAVE MILK.
REGULAR/SKIM/REDUCED FAT CHOCOLATE MILK TO BE EXACT
BWAHAHHAHA~

#26:

SO LIKE. IMMA BUY MATERIALS TOMORROW, AND WILL START EXPERIMENTING ON SATURDAY IF THE WEATHER WILL BE SO KIND AS TO MAINTAIN THIS SUNSHINE. :) BECAUSE APPARENTLY, IT TAKES ALMOST A WHOLE DAY TO CURDLE MILK. BOO.
BTW THIS MOVIE IS THE STORY OF MY LIFE:

#25:

yeah so. finished intro. finished method. started abstract but don't know what the crap to write. started references too. =)

...just need to start experimenting.
i'm praying to the gods that the weather will be good on the long weekend.

#24:

OMG. THERE'S LIGHT. LIKE.
ACTUAL SUNLIGHT
HOLYSHITWHYDON'TIHAVEMYMATERIALORMILKYETOMGAHHHHHHHHHH
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
-TEARSOUTHAIRINFRUSTRATION-
OMGAH, DAMMIT.




well. I have learned my lesson:
NEVER COMPLAIN ABOUT THE WEATHER WHEN COMPLETELY UNPREPARED FOR SRP. BWAHAHHAHA T__________T

and, if in a last ditch attempt. boil milk.
heck yes. ;)

but on a less bald note, I've finished half my introduction plus my method~~
yeah, I know that I haven't actually experimented anything yet. so whatever.

#23:

why is blogger such so infuriatingly infuriating? god, i swear, technology hates me. almost as much as i hate it.
almost.


anyway, weather at the moment is really pissing me off too.
because, i need GLORIOUS SUNSHINE...
like, the kind of need-it-like-the-air-we-breathe need.
NOT THE COLD KIND OF SUNSHINE WHERE ITS STILL APPROXIMATELY -500DEGREES OUTSIDE, I MEAN ACTUAL FRIGGING SUNSHINE WITH THE SUN'S FRIGGING HEAT BRO. AND THERE IS NO FREAKING NEED FOR WIND OR CLOUDS OR RAIN OR WHATEVER OTHER UNFORTUNATE THING THAT INSISTS ON POURING DOWN ON US LIKE THERE'S NO FRIGGING TOMORROW GAHHHHHHH D:

well. my experiment is already failing hah.
i like f words too :)




wow, i am so agro.

#22:

YO:

...

so I was starting to compile my report even though I haven't actually done any experimenting so boohoo and get over it. I stopped because I realised i sounded like the ultimate sped and yeah, my laptop sounds like its going to blow up real soon and I'm pretty sure it has a asswipe of a virus so i am pretty damn pissed ahahahhahaha.

but anyway:
"When raw milk is left standing for a while, it turns sour. This is the result of fermentation: lactic acid bacteria turning the milk sugar into lactic acid. This fermentation process is exploited in the production of various dairy products such as cheese and yogurt.

Pasteurized cow's milk, on the other hand, spoils in a way that makes it unsuitable for consumption, causing it to assume an unpleasant odor and pose a high danger of food poisoning if ingested. The naturally-occurring lactic acid bacteria in raw milk, under suitable conditions, quickly produce large amounts of lactic acid. The ensuing acidity in turn prevents other germs from growing, or slows their growth significantly. Through pasteurization, however, these lactic acid bacteria are mostly destroyed, which means that other germs can grow unfettered and thus cause decomposition."
http://www.experiencefestival.com/a/Milk_-_Curdling/id/4952198

so my house will smell. thanks man, thanks.

#21:

WAHHHHHHHHHHHHHH I'VE MISSED YOU DARLING INTERNET T______________T

ahem. due to some unfortunate circumstances,
ie. using up 20gigs of download in like. so fast -.-
I REGRETFULLY ANNOUNCE THAT I HAVE MISSED OUT ON A LOT OF INTERNET TIME.
AND THUS, I WILL BE RETURNING SHORTLY TO MY RESEARCH ON CURDLING MILK. IN WINTER. WHICH IS REALLY STUPID. BUT I HAVE TO DO IT THIS WEEKEND OR I'M PRETTY MUCH SHITTED UP TO MY FRIGGING EYEBALLS. DID I JUST SAY THAT? OH WELL. ;D














i am very stressed LOL

edit: dude. so like. imma gunna check milk every. 20 minutes, and i'm measuring how far the curdling's got by like. i dunno, measuring with a ruler the depth or something. or like, shoving a skewer into the curds and then seeing how far it goes until the milk starts again and measuring that. yeah, i talked about this. with my sister LOLLLL