Italy's Best! Matured SPS Aquariums.
- Thread starter invincible569
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GraviT
Member
Thanks DarkXerox, and many thanks for all your help in this thread.
I was a bit concerned over the color as I bought spirulina in capsules and emptied them out into the mixture. Each capsule is 380mg, so based on the conversion, I used 26 of them which should equate to 9.88 grams.
I was a bit concerned over the color as I bought spirulina in capsules and emptied them out into the mixture. Each capsule is 380mg, so based on the conversion, I used 26 of them which should equate to 9.88 grams.
skydancer
New member
Just wondering on the speed of the blender. Mine has slow and fast. Last time, I used fast and I saw steam coming out of the blender glass after the 3rd cycle. I was even holding 2 ziploc bags of ice wrapped around the glass while it was blending and it still got hot...
Any suggestions?
Any suggestions?
Henry Bowman
Reefing since '87
Blending Pappone
Blending Pappone
I am a chef and do quite a bit of this type of processing. When making sausage, we put ice in the mixture (for a number of reasons, the most important part is to keep the meat cold). Therefore, I suggest that you freeze some RO/DI water in a ziplock that you can lay flat as it freezes. Then take it out fold the ziplock inside a towel and break it up inside the ziplock. I use half the water in the recipe to freeze and add to the pappone as it mixes
To get the particles very small, you need to run the blender for a longer period of time. Friction inside the machine is the enemy here. I start with very little of the liquid water and all the seafood in the blender and let it run until it starts to get warm. Then I start adding ice to the mix. From there on out, I alternate ice then water until the mixture is very smooth. For those of you that are really technically oriented, you want to keep the mixture BELOW 135 degrees F. If it goes above 140, some of the albumin and other ingredients begin to cook. Steam is a sign that somewhere in there, you are close to 212 F.
To directly answer the question posted, I start on high speed for a few bursts then slow it down.
I also start by freezing my blender cup too..
Hope that helps !
Blending Pappone
I am a chef and do quite a bit of this type of processing. When making sausage, we put ice in the mixture (for a number of reasons, the most important part is to keep the meat cold). Therefore, I suggest that you freeze some RO/DI water in a ziplock that you can lay flat as it freezes. Then take it out fold the ziplock inside a towel and break it up inside the ziplock. I use half the water in the recipe to freeze and add to the pappone as it mixes
To get the particles very small, you need to run the blender for a longer period of time. Friction inside the machine is the enemy here. I start with very little of the liquid water and all the seafood in the blender and let it run until it starts to get warm. Then I start adding ice to the mix. From there on out, I alternate ice then water until the mixture is very smooth. For those of you that are really technically oriented, you want to keep the mixture BELOW 135 degrees F. If it goes above 140, some of the albumin and other ingredients begin to cook. Steam is a sign that somewhere in there, you are close to 212 F.
To directly answer the question posted, I start on high speed for a few bursts then slow it down.
I also start by freezing my blender cup too..
Hope that helps !
Ciao!!!
scusate ragazzi, ma non mi sono dimenticato di voi eh...
ringrazio Thomas Di Rocco per la traduzione, ma abbiamo avuto diversi problemi, quindi alla fine quella che stò per mostrarvi è la traduzione fatta da un altro membro dello staff di www.reefitalia.net Pietro Cremone ...dove anche io sono moderatore li.
appena possibile la traduzione verràmessa online anche sul nostro magazine www.reefitalia.com dove potrere trovare le foto dell'articolo in questione, e ovviamente la versione scritta in italiano...vi invito a dare uno sguardo alle foto perchè sono molto belle....
Spero vi sia utile per la comprensione di questo metodo...leggo che ancora molti hanno dubbi su cosa siano le "cozze" o le "vongole"
speriamo che con la traduzione vi sia chiaro....
The Blu Coral Method
Many people have been stunned looking at the magnificent tanks managed with this method and many others have been interested to know it. The craftsman of the method was Maurizio Manili, in collaborations with others reefkeepers. Today the BC has been inherited by Valerio Pacetti, actual owner of the Blue Coral shop in Rome. He has brought some modifications to the old method.
In this article it we will try to explain how it works and how it can increase the corals’ growth.
We can manage our tanks in two ways: the first, with the simple ‘pappone’ without GH, and the full BC Method.
The basis of both systems are the same: Berliner classic; great attention for the water chemistry; “papponeâ€Â.
Berliner classic:
The Berliner classic is characterized by strong lighting system, great water movement , efficient skimmer and live rocks.
Water Chemistry:
A great attention must be put on this aspect, that has many positive implications in all of the BC method. The water parameters are kept in higher concentrations than in natural seawater. Typical and desired values are: Magnesium 1500 mg/l, Calcium 500 mg/l, Strontium 16-30 mg/l, Kh 12-14 mg/l, Iodine 0,06 mg/l, PO4 and NO3 near to zero. These values form a “reservoir†of chemical elements always available for coral calcification and growth.
“Papponeâ€Â:
The term “pappone†stands for a blending of fresh seafood mixed with a carbon source (fructose or simple sugar).
The recipe is this:
5 mussels, 5 shrimps, 5 oysters, 5 clams , (all of these must be fresh!!) 1 fructose or saccarose teaspoon, 250 ml of R.O. Water.
Blend energetically until it takes a creamy consistence. At this point, you can add the GH and achieve the full BC method, or leave it without hormone and have a ‘light’ BC method. You can use the 4 units (1,33 mg) vial. Then, blend again and put the pappone in a freezer container as ice cubes, then freeze it. Pay attention on the cold chain. It’s better use very cold RO water so that the temperature doesn’t become too warm when blending.
The GH, what is it?
The GH or somatotrope hormone, is a protein of small dimensions, with a structure considerably different varying the species. There is an high biological specificity, in the sense that the GH of one species is generally completely inactive in others; in that human, the only that is effective is the GH of the monkey. Viceversa, the human one acts only on the monkeys and on no others.
The sequence of the 191 amino acids are on linear chain, and fundamentally has two important actions in the human organism: the increase of the body mass and the regulation of the cellular metabolism, specially the proteic one.
After all, therefore, GH does not act on other mammals and obviously it does not act on invertebrates. This can simply be demonstrated by the need of specific receptors on the cellular membrane of the cell on wich the hormone acts. Obviously, the corals do not have receivers of this type.
The growth increases...
How can we explain the increased growth, the increase of the coral’s metabolism in relation with the increase of the calcification?
This is what it really happens. Many reefers that use this method, got a growth of A.formosa, cervicornis, nobilis, and various montiporas, of almost 40 cm per year. Also the foliose, the LPSs, and the softies increase their growth in impressive way.
I have made myself an idea on what can succeed in water. I state that that the short explanation that will follow is only fruit of my experiences and mine observations, but it does not mean that it’s the absolute truth!
The explanation must be searched in the typical characteristics, structural and molecular therefore, of the GH. Being a very small protein, it’s very probably, if not sure, that the GH put in the “pappone†is broken off. This is the fulcrum of the argument. It is not the integral GH that acts directly on corals, also because for the reasons said before it is very improbable, but it’s the broken GH that influences the growth and the increase of the metabolism.
When we feed our corals with the “papponeâ€Â, in reality we add in water many amino acids. In fact when the protein is broken off it comes exactly cracked in many pieces, everyone of which constituted by amino acids. It will be therefore the abundance of determined and very specific amino acids that involves the increased rate of growth.
This is the sole explanation to which I’ve comed after various observations. In this way it’s effectively possible to explain, from a biological point of view, how the GH can influence corals.
These amino acids that are supplied with the GH are added to the amino acids that we supply, generally, approximately 2 hours before the “papponeâ€Â, in order to favor the assimilation of this last one.
The remaining of the components of the “pappone†(mussels, clams and so on) will go to feeding bacterial cultivations, the sponges and all the benthic organisms, that in this way will go to feed corals. In this way we can have a situation of maximum saturation from the alimentary point of view of the coral, and therefore they have the possibility to calcify, given the abundance of the nutrients and chemical substances.
All this speech obviously does not regard the fishes that are not minimally influenced by the abundance of amino acids in water; in fact the fishes have absolutely normal rates of growth.
Generally one of aspects that characterize the Blue Method Coral is that after a short period of arrangement of the system, we can see a drastic reduction of nutrients, that remain stable generally towards the zero; it is for the phosphates as far as the nitrates. All the system benefits of the amino acid contribution.
Special attention must be given at the beginnig of the method, everyone must find the own doses of “pappone†to feed the tank. A fundamental aspect is in watching our animals and understanding how much food they need.
I hope I have cleared some aspects on this method, that I think one of the best methods of conduction of a reef tank, as if the GH is used, as if we take cue from the method also without the use of the hormone.
Thank you for attention, best regards and see you soon on Reefitalia Magazine!
Fabio Oggiano aka SiR
Neither the author of the article, the reefkeepers mentioned herein, nor reefitalia.net they are responsible of an improper use of the hormone; from the legislative point of view, it is from the use that everyone just makes of it. They are not moreover responsible of eventual damages to things or animals.
Copyright @ ReefItalia.net
scusate ragazzi, ma non mi sono dimenticato di voi eh...
ringrazio Thomas Di Rocco per la traduzione, ma abbiamo avuto diversi problemi, quindi alla fine quella che stò per mostrarvi è la traduzione fatta da un altro membro dello staff di www.reefitalia.net Pietro Cremone ...dove anche io sono moderatore li.
appena possibile la traduzione verràmessa online anche sul nostro magazine www.reefitalia.com dove potrere trovare le foto dell'articolo in questione, e ovviamente la versione scritta in italiano...vi invito a dare uno sguardo alle foto perchè sono molto belle....
Spero vi sia utile per la comprensione di questo metodo...leggo che ancora molti hanno dubbi su cosa siano le "cozze" o le "vongole"
speriamo che con la traduzione vi sia chiaro....The Blu Coral Method
Many people have been stunned looking at the magnificent tanks managed with this method and many others have been interested to know it. The craftsman of the method was Maurizio Manili, in collaborations with others reefkeepers. Today the BC has been inherited by Valerio Pacetti, actual owner of the Blue Coral shop in Rome. He has brought some modifications to the old method.
In this article it we will try to explain how it works and how it can increase the corals’ growth.
We can manage our tanks in two ways: the first, with the simple ‘pappone’ without GH, and the full BC Method.
The basis of both systems are the same: Berliner classic; great attention for the water chemistry; “papponeâ€Â.
Berliner classic:
The Berliner classic is characterized by strong lighting system, great water movement , efficient skimmer and live rocks.
Water Chemistry:
A great attention must be put on this aspect, that has many positive implications in all of the BC method. The water parameters are kept in higher concentrations than in natural seawater. Typical and desired values are: Magnesium 1500 mg/l, Calcium 500 mg/l, Strontium 16-30 mg/l, Kh 12-14 mg/l, Iodine 0,06 mg/l, PO4 and NO3 near to zero. These values form a “reservoir†of chemical elements always available for coral calcification and growth.
“Papponeâ€Â:
The term “pappone†stands for a blending of fresh seafood mixed with a carbon source (fructose or simple sugar).
The recipe is this:
5 mussels, 5 shrimps, 5 oysters, 5 clams , (all of these must be fresh!!) 1 fructose or saccarose teaspoon, 250 ml of R.O. Water.
Blend energetically until it takes a creamy consistence. At this point, you can add the GH and achieve the full BC method, or leave it without hormone and have a ‘light’ BC method. You can use the 4 units (1,33 mg) vial. Then, blend again and put the pappone in a freezer container as ice cubes, then freeze it. Pay attention on the cold chain. It’s better use very cold RO water so that the temperature doesn’t become too warm when blending.
The GH, what is it?
The GH or somatotrope hormone, is a protein of small dimensions, with a structure considerably different varying the species. There is an high biological specificity, in the sense that the GH of one species is generally completely inactive in others; in that human, the only that is effective is the GH of the monkey. Viceversa, the human one acts only on the monkeys and on no others.
The sequence of the 191 amino acids are on linear chain, and fundamentally has two important actions in the human organism: the increase of the body mass and the regulation of the cellular metabolism, specially the proteic one.
After all, therefore, GH does not act on other mammals and obviously it does not act on invertebrates. This can simply be demonstrated by the need of specific receptors on the cellular membrane of the cell on wich the hormone acts. Obviously, the corals do not have receivers of this type.
The growth increases...
How can we explain the increased growth, the increase of the coral’s metabolism in relation with the increase of the calcification?
This is what it really happens. Many reefers that use this method, got a growth of A.formosa, cervicornis, nobilis, and various montiporas, of almost 40 cm per year. Also the foliose, the LPSs, and the softies increase their growth in impressive way.
I have made myself an idea on what can succeed in water. I state that that the short explanation that will follow is only fruit of my experiences and mine observations, but it does not mean that it’s the absolute truth!
The explanation must be searched in the typical characteristics, structural and molecular therefore, of the GH. Being a very small protein, it’s very probably, if not sure, that the GH put in the “pappone†is broken off. This is the fulcrum of the argument. It is not the integral GH that acts directly on corals, also because for the reasons said before it is very improbable, but it’s the broken GH that influences the growth and the increase of the metabolism.
When we feed our corals with the “papponeâ€Â, in reality we add in water many amino acids. In fact when the protein is broken off it comes exactly cracked in many pieces, everyone of which constituted by amino acids. It will be therefore the abundance of determined and very specific amino acids that involves the increased rate of growth.
This is the sole explanation to which I’ve comed after various observations. In this way it’s effectively possible to explain, from a biological point of view, how the GH can influence corals.
These amino acids that are supplied with the GH are added to the amino acids that we supply, generally, approximately 2 hours before the “papponeâ€Â, in order to favor the assimilation of this last one.
The remaining of the components of the “pappone†(mussels, clams and so on) will go to feeding bacterial cultivations, the sponges and all the benthic organisms, that in this way will go to feed corals. In this way we can have a situation of maximum saturation from the alimentary point of view of the coral, and therefore they have the possibility to calcify, given the abundance of the nutrients and chemical substances.
All this speech obviously does not regard the fishes that are not minimally influenced by the abundance of amino acids in water; in fact the fishes have absolutely normal rates of growth.
Generally one of aspects that characterize the Blue Method Coral is that after a short period of arrangement of the system, we can see a drastic reduction of nutrients, that remain stable generally towards the zero; it is for the phosphates as far as the nitrates. All the system benefits of the amino acid contribution.
Special attention must be given at the beginnig of the method, everyone must find the own doses of “pappone†to feed the tank. A fundamental aspect is in watching our animals and understanding how much food they need.
I hope I have cleared some aspects on this method, that I think one of the best methods of conduction of a reef tank, as if the GH is used, as if we take cue from the method also without the use of the hormone.
Thank you for attention, best regards and see you soon on Reefitalia Magazine!
Fabio Oggiano aka SiR
Neither the author of the article, the reefkeepers mentioned herein, nor reefitalia.net they are responsible of an improper use of the hormone; from the legislative point of view, it is from the use that everyone just makes of it. They are not moreover responsible of eventual damages to things or animals.
Copyright @ ReefItalia.net
Last edited:
trueblackpercula
New member
Wow that is just amazing thanks for all the help everyone. Now the next question should be how many of us will try this method? I have started and can't say that anything amazing is happening to my Sps. I will say that I am having a problem with a large stag its starting to loose its flesh for no reason at all. I Do not think its the feeding I belive its the direct cuase of not enough light and plan on upgrading to A 400 watt bulb.
Michael
Michael
Robert Patterso
New member
I've been feeding for a little over six weeks now. My sps/acros have responded very well. My growth has over doubled with very good color.
trueblackpercula
New member
Is your tank BB or has a san d bed?
Michael
Michael
Robert Patterso
New member
Running a DSB, upgrading to larger tank later in year may try the BB approach. Not sure...
trueblackpercula
New member
can you post a picutre of you tank for all to see?
Michael
Michael
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