Blood found in yogurt container, after eating some (blood)

[John Drew 47]

why would the blood dry out? After all, you claim it was sprayed upon the yogurt. It would remain hydrated due to the water in the yogurt.

The "blood splatter" inside the container was observed (after turning on the lights) on the top of the cream layer that floated on the yogurt. (That cream layer is a feature of this type of yogurt.) The water-based yogurt below the cream was removed and devoured.. The sample that remains is the "blood" splattered on one spot on the inside, vertical wall of the container (above the top surface of the yogurt), plus the (uneaten) area of splatter on top of the cream.. This remaining sample always had low water content because it was predominantly dairy fat.

Additionally, blood does not turn brown when it dries. It turns carmine.

That is generally true, when considering an isolated, dried blood sample.. However this case is different, because the yogurt (before the cream separated, by floating to the top) had been cultured (colonized) with five types of living "yogurt culture" organisms.. Much later, the very-thin layer of "blood splatter" was itself colonized and biologically acted upon, by these five separate, living yogurt cultures. (These living cultures are found together, exclusively in this one brand of yogurt.)

Of course doesn't prove that any blood is present, and that testing is still first on the to-do list.

Since you were eating this yogurt from the container, how did you not see the blood spatter when first opening the container?

Not being in the habit of looking inside freshly-opened yogurt containers for foreign objects, I started eating the yogurt without "down-lighting", in a room only lit only by the bright horizontal glare of the computer monitor -- where the surface of the yogurt was not plainly visible because of the "reduced iris size", caused by facing the computer's glare.

How large was the opening of the container? Since you claim to have not disturbed at least part of the surface of the yogurt, it would have had to be fairly large. That would tend to eliminate the possibility of the blood being obscured by the container when you opened it such as the small (4 oz or so) containers that have a very small opening.

The container's opening was, and still is 4.25 inches in diameter -- on a one-quart, 32-ounce yogurt container.

It is obvious you are either responding to a question in school or undertaking a bit of dramatic writing and ... Yakuza go into the yogurt factory and start using Samurai swords to hack people apart while the machine was running

No, the drama award is entirely yours.. Let's hope the hookah hasn't seized control of your keyboard.

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[justalayman]

John Drew 47;3006191]The "blood splatter" inside the container was observed (after turning on the lights) on the top of the cream layer that floated on the yogurt. (That cream layer is a feature of this type of yogurt.) The water-based yogurt below the cream was removed and devoured.. The sample that remains is the "blood" splattered on one spot on the inside, vertical wall of the container (above the top surface of the yogurt), plus the (uneaten) area of splatter on top of the cream..

This remaining sample always had low water content because it was predominantly dairy fat.

low water content? The yogurt is wet. It will not allow blood that sets on it to dehydrate.

so, how did you eat under the "cream layer" without disturbing it? If you remove a spoonful of the underlying layer, the wet cream will run into the divot. Since liquids will attempt to level out, the entire surface would be affected.


then (from a previous post):

However, the potential "red blood sample" has now very much dehydrated (shrivelled up), and turned to a light brown color --

That is generally true, when considering an isolated, dried blood sample.. However this case is different, because the yogurt (before the cream separated, by floating to the top) had been cultured (colonized) with five types of living "yogurt culture" organisms.. Much later, the very-thin layer of "blood splatter" was itself colonized and biologically acted upon, by these five separate, living yogurt cultures. (These living cultures are found together, exclusively in this one brand of yogurt.)

No, it is a fact. Blood turns carmine when it dries. but it was on top of cream which has a lot of water in it. Even if the yogurt was quite dry, as yogurts go, there is still a lot of water in it.

and to suggest the bacteria somehow consumed the blood yet it remained whole and only changed color is ridiculous.

Not being in the habit of looking inside freshly-opened yogurt containers for foreign objects, I started eating the yogurt without "down-lighting", in a room only lit only by the bright horizontal glare of the computer monitor -- where the surface of the yogurt was not plainly visible because of the "reduced iris size", caused by facing the computer's glare.

Oh, so now it is due to being in front of the computer monitor yet previously you said this:

After returning home, I'd already eaten part of the yogurt, when I noticed there was red blood, splattered within the container, on the top of the yogurt.

Your story is falling apart quite quickly.

The container's opening was, and still is 4.25 inches in diameter -- on a one-quart, 32-ounce yogurt container.

then it was plenty large so the container would not obscure you view of the yogurt.

btw; I cannot think of a single person I know that would not look at a container of something they had just opened. It is a natural action: open lid, look inside but you are apparently the ***** one that simply opens lid, shovels contents into mouth. Odd, quite odd.

No, the drama award is entirely yours.. Let's hope the hookah hasn't seized control of your keyboard.

I'll accept the drama award but you get the BS award, hands down.

 

[John Drew 47]

John Drew 47;3006191]The "blood splatter" inside the container was observed (after turning on the lights) on the top of the cream layer that floated on the yogurt. (That cream layer is a feature of this type of yogurt.) The water-based yogurt below the cream was removed and devoured.. The sample that remains is the "blood" splattered on one spot on the inside, vertical wall of the container (above the top surface of the yogurt), plus the (uneaten) area of splatter on top of the cream..low water content? The yogurt is wet. It will not allow blood that sets on it to dehydrate.

so, how did you eat under the "cream layer" without disturbing it? If you remove a spoonful of the underlying layer, the wet cream will run into the divot. Since liquids will attempt to level out, the entire surface would be affected.

Why would you assume the layer of cream on top, remains liquid, when it certainly does not.. The store sells a product several weeks after manufacture. When that interval is more than around two weeks, the cream on top is no longer liquid -- it has congealed, and the edge of that congealed, low-water content cream layer clings to the edge of the container, even after the high-water-content yogurt has been removed.

Your questions and logic are without foundation.

and to suggest the bacteria somehow consumed the blood yet it remained whole and only changed color is ridiculous.

It is your habit of serial, false and twisted accusations that is ridiculous.

I did not "suggest the bacteria somehow consumed the blood" -- that hallucination is yours alone.

Enough of your negative, twisted and spurious distortions.

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[Proserpina]

Why would you assume the layer of cream on top, remains liquid, when it certainly does not.. The store sells a product several weeks after manufacture. When that interval is more than around two weeks, the cream on top is no longer liquid -- it has congealed, and the edge of that congealed, low-water content cream layer clings to the edge of the container, even after the high-water-content yogurt has been removed.

Your questions and logic are without foundation.



It is your habit of serial, false and twisted accusations that is ridiculous.

I did not "suggest the bacteria somehow consumed the blood" -- that hallucination is yours alone.

Enough of your negative, twisted and spurious distortions.

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No, John, I think it's time for you to stop your tall tale-telling.

You've had your fun.

Time to go and troll elsewhere.

 

[justalayman]

John Drew 47;3006229]Why would you assume the layer of cream on top, remains liquid, when it certainly does not.. The store sells a product several weeks after manufacture. When that interval is more than around two weeks, the cream on top is no longer liquid -- it has congealed, and the edge of that congealed, low-water content cream layer clings to the edge of the container, even after the high-water-content yogurt has been removed.

Oh, so there was still plenty of water in the cream to keep the blood hydrated. Good to hear there was no reason for it to "shrivel up and turn brown" after all.

I did not "suggest the bacteria somehow consumed the blood" -- that hallucination is yours alone.

actually, you did:

However this case is different, because the yogurt (before the cream separated, by floating to the top) had been cultured (colonized) with five types of living "yogurt culture" organisms.. Much later, the very-thin layer of "blood splatter" was itself colonized and biologically acted upon, by these five separate, living yogurt cultures. (These living cultures are found together, exclusively in this one brand of yogurt.)

ya see, bacteria do only two things:

eat and poop (well, they fart too so that's 3). If they "biologically acted upon it", they ate it. If they didn't eat it, they did not "biologically act upon it" so, which is it?

I suggest you research to see if the bacteria in the yogurt will even attack blood. Bacteria tend to be quite specific about what they eat. If a bacterium was used that digests lactose or some other component of the milk used to make yogurt, it is quite possible they would have done absolutely nothing to the blood.



Enough of your negative, twisted and spurious distortions.

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