Re: [pestlist] sampling for mold

2013-07-02 Thread Stefanie Scheerer
Scheerer _ Dr. Stefanie Scheerer Mikrobiologie & Restaurierung http://www.biophil-art.com/ tel. 0711-91275899   Von: Appelbaum & Himmelstein An: pestlist@museumpests.net Gesendet: 17:45

Re: [pestlist] Exotic "fumigations" with charged argon

2013-04-09 Thread Stefanie Scheerer
performed, hence I am very interested to understand what kind of risk it poses on our cultral heritage materials Best, Stefanie Scheerer _ Dr. Stefanie Scheerer Mikrobiologie & Restaurierung http://www.biophil-art.com/ tel. 

Re: [pestlist] Conference on IPM in Museums 2013 in Vienna - Save the date!

2012-06-27 Thread Stefanie Scheerer
whereas the course in July, is this correct? Liebe Grüße, Stefanie Scheerer _ Dr. Stefanie Scheerer Mikrobiologie & Restaurierung http://www.biophil-art.com/ tel. 0711-91275899   Von: Pascal Querner An: pest

Re: [pestlist] Conference on IPM in Museums 2013 in Vienna - Save the date!

2012-06-27 Thread Stefanie Scheerer
, however, depending on the cost of the course Liebe Grüße, Stefanie Scheerer _ Dr. Stefanie Scheerer Mikrobiologie & Restaurierung http://www.biophil-art.com/ tel. 0711-91275899   Von: Pascal Querner An: pestlist@museumpests

[pestlist] more on nitrogen versus argon

2010-10-20 Thread Stefanie Scheerer
omotion of microbic growth into his words.     Liebe Grüße, Stefanie Scheerer _ Dr. Stefanie Scheerer Mikrobiologie & Restaurierung www.biophil-art.com tel. 0711-91275899   ____ From: Stefani

Re: [pestlist] Fwd: Fumigating cabinets - bug infestation

2010-10-13 Thread Stefanie Scheerer
activity of the fungus would be significantly decreased. However, I do agree that more research on this topic is needed!   Cheers, Stefanie Scheerer _ Dr. Stefanie Scheerer Mikrobiologie & Restaurierung www.biophil-art.com tel. 

Re: [pestlist] Definition of 'infestation'

2010-06-17 Thread Stefanie Scheerer
when antimicrobial action must start would be appreaciated. I only know of some numbers of microbial activity, measured by ATP concentration for food industry. However, the "acceptable level" might be higher for cultural heritage than for food items.  Sincerely, Stefani