Penicillin - Revision history

Jehan at 11:45, 29 August 2025

2025-08-29T11:45:42Z

← Older revision		Revision as of 11:45, 29 August 2025
Line 121:		Line 121:

	<references />		<references />
	==~~External links~~==		==Verifications==
	[https://www.youtube.com/watch?v=YOrRQtA8BsY ''I Grew Real Penicillin from MOLD''], The Thought Emporium, YouTube, May 5, 2025. Duration: 18:50.		[https://www.youtube.com/watch?v=YOrRQtA8BsY ''I Grew Real Penicillin from MOLD''], The Thought Emporium, YouTube, May 5, 2025. Duration: 18:50.
	[[Category:Food and Health]]		[[Category:Food and Health]]
	[[Category:Fungi]]		[[Category:Fungi]]
	[[Category:Medicine]]		[[Category:Medicine]]

Jehan at 11:45, 29 August 2025

2025-08-29T11:45:04Z

@@ Line 38: / Line 38: @@
 Mix thoroughly and add a magnetic stir bar.
-The mold is then grown at room temperature (the mold is very hardy and does not require temperature controls).  After approximately 10 days, the mycelium will have completely colonized the broth, and it is at this point that the steps of culturing the mold are finished, and the extraction begins.  The extraction is simple, and merely consists of an acid-base extraction.  Pure penicillin G is a water-insoluble, acidic compound, so it can be quite easily separated from solution by first acidifying the broth and extracting with an immiscible solvent.  Traditionally diethyl ether, chloroform and DCM would also work, and even ethyl acetate could be substituted, although with a significant loss of yield.  Next, the immiscible solvent would be separated from the broth and the penicillin rendered soluble in water with a base (typically sodium or potassium carbonate, as hydroxides are too harsh and will destroy the unstable penicillin).  This process would continue multiple times, transferring the penicillin between diethyl ether and water.  At the end, the diethyl ether could be evaporated and a crude form of penicillin would be left.
+==Culturing==
-This penicillin, although no longer toxic, would still require further purification to be used with absolute safety, as in this form it has a much higher chance of causing anaphylactic shock.  This purification would typically be in the form of a chromatography column.  However, it is nonetheless pure enough to have the chance of helping more than it injures when injected, which the broth obviously could never do.
+===Bioreactor Culturing===
 == Use ==
@@ Line 46: / Line 119: @@
 The form of penicillin most people are familiar with is penicillin V, which is a chemical modification of penicillin G which allows it to be bioavailable.  It would be almost entirely impossible to produce penicillin V on a small scale, and so any attempted treatment with penicillin necessitates the use of IV injection.  This is one major reason why penicillin should only be used when absolutely necessary.  Not only is it incredibly difficult to produce, it also requires the use of IV injection, often in situations where modern sanitation and sterilization standards are impractical or impossible.
 <references />
 [[Category:Food and Health]]
 [[Category:Fungi]]
 [[Category:Medicine]]

Jehan: /* Culture Medium */

2025-08-29T11:29:19Z

Culture Medium

← Older revision		Revision as of 11:29, 29 August 2025
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	===Culture Medium===		===Culture Medium===
	Next, one must select the culture medium to be used for the production. The culture which Florey and Chain used was Czapek-Dox medium, a medium composed primarily of sucrose and [[Saltpeter\|potassium nitrate]] with some substances to provide ions and buffer the solution, however, this is a very inefficient way of growing the mold. For reasons still not entirely known, surface cultures using a by-product of corn processing called corn steep liquor allows for a truly monumental increase in yield, from 5 to 20 times more penicillin than Czapek-Dox medium. It is '''very''' important to note that [[Distillation\|distilled]] water must be used for all preparations made for the cultivation of ''Penicillium chrysogenum''. While the mold is scarcely affected by metal ions in water, the penicillin it produces very much is, to the point that even a bit of metallic contamination can completely spoil an entire batch.<ref>Fleming, Alexander (1946). ''[https://archive.org/details/penicillin0000unse Penicillin, Its Practical Application]''</ref> This medium is then inoculated with the mold previously isolated.		Next, one must select the culture medium to be used for the production. The culture which Florey and Chain used was Czapek-Dox medium, a medium composed primarily of sucrose and [[Saltpeter\|potassium nitrate]] with some substances to provide ions and buffer the solution, however, this is a very inefficient way of growing the mold. For reasons still not entirely known, surface cultures using a by-product of corn processing called corn steep liquor allows for a truly monumental increase in yield, from 5 to 20 times more penicillin than Czapek-Dox medium.<ref>Moyer, A.J. (1946).''https://journals.asm.org/doi/pdf/10.1128/jb.51.1.79-93.1946?utm_source=chatgpt.com''</ref> It is '''very''' important to note that [[Distillation\|distilled]] water must be used for all preparations made for the cultivation of ''Penicillium chrysogenum''. While the mold is scarcely affected by metal ions in water, the penicillin it produces very much is, to the point that even a bit of metallic contamination can completely spoil an entire batch.<ref>Fleming, Alexander (1946). ''[https://archive.org/details/penicillin0000unse Penicillin, Its Practical Application]''</ref> This medium is then inoculated with the mold previously isolated.

			'''Example Medium Ingredients'''

			In 1 liter of sterile distilled water, dissolve:
			* 15 g yeast extract
			* 10 g malt extract
			* 10 g peptone
			* 10 g glucose
			* 35 g lactose
			* 3 g ammonium nitrate
			* 4 g monopotassium phosphate
			Mix thoroughly and add a magnetic stir bar.

	The mold is then grown at room temperature (the mold is very hardy and does not require temperature controls). After approximately 10 days, the mycelium will have completely colonized the broth, and it is at this point that the steps of culturing the mold are finished, and the extraction begins. The extraction is simple, and merely consists of an acid-base extraction. Pure penicillin G is a water-insoluble, acidic compound, so it can be quite easily separated from solution by first acidifying the broth and extracting with an immiscible solvent. Traditionally diethyl ether, chloroform and DCM would also work, and even ethyl acetate could be substituted, although with a significant loss of yield. Next, the immiscible solvent would be separated from the broth and the penicillin rendered soluble in water with a base (typically sodium or potassium carbonate, as hydroxides are too harsh and will destroy the unstable penicillin). This process would continue multiple times, transferring the penicillin between diethyl ether and water. At the end, the diethyl ether could be evaporated and a crude form of penicillin would be left.		The mold is then grown at room temperature (the mold is very hardy and does not require temperature controls). After approximately 10 days, the mycelium will have completely colonized the broth, and it is at this point that the steps of culturing the mold are finished, and the extraction begins. The extraction is simple, and merely consists of an acid-base extraction. Pure penicillin G is a water-insoluble, acidic compound, so it can be quite easily separated from solution by first acidifying the broth and extracting with an immiscible solvent. Traditionally diethyl ether, chloroform and DCM would also work, and even ethyl acetate could be substituted, although with a significant loss of yield. Next, the immiscible solvent would be separated from the broth and the penicillin rendered soluble in water with a base (typically sodium or potassium carbonate, as hydroxides are too harsh and will destroy the unstable penicillin). This process would continue multiple times, transferring the penicillin between diethyl ether and water. At the end, the diethyl ether could be evaporated and a crude form of penicillin would be left.

	This penicillin, although no longer toxic, would still require further purification to be used with absolute safety, as in this form it has a much higher chance of causing anaphylactic shock. This purification would typically be in the form of a chromatography column. However, it is nonetheless pure enough to have the chance of helping more than it injures when injected, which the broth obviously could never do.		This penicillin, although no longer toxic, would still require further purification to be used with absolute safety, as in this form it has a much higher chance of causing anaphylactic shock. This purification would typically be in the form of a chromatography column. However, it is nonetheless pure enough to have the chance of helping more than it injures when injected, which the broth obviously could never do.

	== Use ==		== Use ==

Jehan at 10:57, 29 August 2025

2025-08-29T10:57:15Z

← Older revision		Revision as of 10:57, 29 August 2025
Line 14:		Line 14:
	Penicillins are a relatively simple class of antibiotics to produce. ''Penicillium spp.'' are cosmopolitan in their distribution, are easily cultured, and they are very harmless. In addition, ''Penicillium spp.'' are unique in their morphology relative to other genus, making it much easier to identify the mold. Bear in mind that the following procedure will produce penicillin G (see ''Use'' section below).		Penicillins are a relatively simple class of antibiotics to produce. ''Penicillium spp.'' are cosmopolitan in their distribution, are easily cultured, and they are very harmless. In addition, ''Penicillium spp.'' are unique in their morphology relative to other genus, making it much easier to identify the mold. Bear in mind that the following procedure will produce penicillin G (see ''Use'' section below).


			===Mold Identification===
	The first step to the production of penicillin is to identify the mold. ''Penicillium spp.'' generally like to grow in acidic environments, and thus the classic story of an ultra-high producing strain being discovered on an Illinois cantaloupe is not without merit, as cantaloupes are mildly acidic fruits. Although morphology could easily be used to differentiate geni, ''Penicillium chrysogenum'' would be difficult to discern from other species of ''Penicillium'' from morphology. Therefore, it makes sense to make use of its antibiotic production to identify it. Simply cultivate the mold to be tested along with some bacterium known to be susceptible to penicillin in Petri dishes. Lactococci and Streptcocci (from fermented milk products and saliva, respectively) work well for this purpose, however care must be taken when handling the latter, which can be pathogenic. If the mold is penicillin-producing, the characteristic "lytic ring" will form around the mold colony (a ring with no bacterial growth) and the agar will turn a golden yellow. Once this activity is identified, simply subculture the mold which will be used in the next step.		The first step to the production of penicillin is to identify the mold. ''Penicillium spp.'' generally like to grow in acidic environments, and thus the classic story of an ultra-high producing strain being discovered on an Illinois cantaloupe is not without merit, as cantaloupes are mildly acidic fruits. Although morphology could easily be used to differentiate geni, ''Penicillium chrysogenum'' would be difficult to discern from other species of ''Penicillium'' from morphology. Therefore, it makes sense to make use of its antibiotic production to identify it. Simply cultivate the mold to be tested along with some bacterium known to be susceptible to penicillin in Petri dishes. Lactococci and Streptcocci (from fermented milk products and saliva, respectively) work well for this purpose, however care must be taken when handling the latter, which can be pathogenic. If the mold is penicillin-producing, the characteristic "lytic ring" will form around the mold colony (a ring with no bacterial growth) and the agar will turn a golden yellow. Once this activity is identified, simply subculture the mold which will be used in the next step.

			==Materials and Equipment==

			===Bioreactor Selection===
	Now it is necessarily to select the container to be used in the cultivation of the mold. This is of greater importance than one might imagine, as using an improperly chosen container will massively impair yield. Most forms of ''Penicillium chrysogenum'' are top fermenting, meaning that they will not grow in media even if it is aerated. Seeing, in addition, that it is unlikely that complex aeration equipment would be available to anyone seeking to rebuild society, it is necessary to rely on the mold's natural inclination to grow at the top of the culture medium. However, this poses new problems, as it means that only the topmost section of the broth will be colonized by the mold. Therefore, the containers in which the mold is cultivated must be relatively flat. Florey and Chain used modified bedpans placed on bookshelves to produce the massive amounts of culture necessary for their experiments.<ref>UK Central Office of Information (1964). ''[https://wellcomecollection.org/works/gktfmeyt The Discovery of Penicillin]''</ref>		Now it is necessarily to select the container to be used in the cultivation of the mold. This is of greater importance than one might imagine, as using an improperly chosen container will massively impair yield. Most forms of ''Penicillium chrysogenum'' are top fermenting, meaning that they will not grow in media even if it is aerated. Seeing, in addition, that it is unlikely that complex aeration equipment would be available to anyone seeking to rebuild society, it is necessary to rely on the mold's natural inclination to grow at the top of the culture medium. However, this poses new problems, as it means that only the topmost section of the broth will be colonized by the mold. Therefore, the containers in which the mold is cultivated must be relatively flat. Florey and Chain used modified bedpans placed on bookshelves to produce the massive amounts of culture necessary for their experiments.<ref>UK Central Office of Information (1964). ''[https://wellcomecollection.org/works/gktfmeyt The Discovery of Penicillin]''</ref>

			===Culture Medium===
	Next, one must select the culture medium to be used for the production. The culture which Florey and Chain used was Czapek-Dox medium, a medium composed primarily of sucrose and [[Saltpeter\|potassium nitrate]] with some substances to provide ions and buffer the solution, however, this is a very inefficient way of growing the mold. For reasons still not entirely known, surface cultures using a by-product of corn processing called corn steep liquor allows for a truly monumental increase in yield, from 5 to 20 times more penicillin than Czapek-Dox medium. It is '''very''' important to note that [[Distillation\|distilled]] water must be used for all preparations made for the cultivation of ''Penicillium chrysogenum''. While the mold is scarcely affected by metal ions in water, the penicillin it produces very much is, to the point that even a bit of metallic contamination can completely spoil an entire batch.<ref>Fleming, Alexander (1946). ''[https://archive.org/details/penicillin0000unse Penicillin, Its Practical Application]''</ref> This medium is then inoculated with the mold previously isolated.		Next, one must select the culture medium to be used for the production. The culture which Florey and Chain used was Czapek-Dox medium, a medium composed primarily of sucrose and [[Saltpeter\|potassium nitrate]] with some substances to provide ions and buffer the solution, however, this is a very inefficient way of growing the mold. For reasons still not entirely known, surface cultures using a by-product of corn processing called corn steep liquor allows for a truly monumental increase in yield, from 5 to 20 times more penicillin than Czapek-Dox medium. It is '''very''' important to note that [[Distillation\|distilled]] water must be used for all preparations made for the cultivation of ''Penicillium chrysogenum''. While the mold is scarcely affected by metal ions in water, the penicillin it produces very much is, to the point that even a bit of metallic contamination can completely spoil an entire batch.<ref>Fleming, Alexander (1946). ''[https://archive.org/details/penicillin0000unse Penicillin, Its Practical Application]''</ref> This medium is then inoculated with the mold previously isolated.


	The mold is then grown at room temperature (the mold is very hardy and does not require temperature controls). After approximately 10 days, the mycelium will have completely colonized the broth, and it is at this point that the steps of culturing the mold are finished, and the extraction begins. The extraction is simple, and merely consists of an acid-base extraction. Pure penicillin G is a water-insoluble, acidic compound, so it can be quite easily separated from solution by first acidifying the broth and extracting with an immiscible solvent. Traditionally diethyl ether, chloroform and DCM would also work, and even ethyl acetate could be substituted, although with a significant loss of yield. Next, the immiscible solvent would be separated from the broth and the penicillin rendered soluble in water with a base (typically sodium or potassium carbonate, as hydroxides are too harsh and will destroy the unstable penicillin). This process would continue multiple times, transferring the penicillin between diethyl ether and water. At the end, the diethyl ether could be evaporated and a crude form of penicillin would be left.		The mold is then grown at room temperature (the mold is very hardy and does not require temperature controls). After approximately 10 days, the mycelium will have completely colonized the broth, and it is at this point that the steps of culturing the mold are finished, and the extraction begins. The extraction is simple, and merely consists of an acid-base extraction. Pure penicillin G is a water-insoluble, acidic compound, so it can be quite easily separated from solution by first acidifying the broth and extracting with an immiscible solvent. Traditionally diethyl ether, chloroform and DCM would also work, and even ethyl acetate could be substituted, although with a significant loss of yield. Next, the immiscible solvent would be separated from the broth and the penicillin rendered soluble in water with a base (typically sodium or potassium carbonate, as hydroxides are too harsh and will destroy the unstable penicillin). This process would continue multiple times, transferring the penicillin between diethyl ether and water. At the end, the diethyl ether could be evaporated and a crude form of penicillin would be left.

157.100.87.160 at 20:46, 1 June 2025

2025-06-01T20:46:19Z

← Older revision		Revision as of 20:46, 1 June 2025
Line 30:		Line 30:
	<references />		<references />
	[[Category:Food and Health]]		[[Category:Food and Health]]
			[[Category:Fungi]]
	[[Category:Medicine]]		[[Category:Medicine]]

157.100.87.160: Added 2 Categories (Food and Health, and Medecine).

2025-06-01T20:45:41Z

Added 2 Categories (Food and Health, and Medecine).

← Older revision		Revision as of 20:45, 1 June 2025
Line 28:		Line 28:

	The form of penicillin most people are familiar with is penicillin V, which is a chemical modification of penicillin G which allows it to be bioavailable. It would be almost entirely impossible to produce penicillin V on a small scale, and so any attempted treatment with penicillin necessitates the use of IV injection. This is one major reason why penicillin should only be used when absolutely necessary. Not only is it incredibly difficult to produce, it also requires the use of IV injection, often in situations where modern sanitation and sterilization standards are impractical or impossible.		The form of penicillin most people are familiar with is penicillin V, which is a chemical modification of penicillin G which allows it to be bioavailable. It would be almost entirely impossible to produce penicillin V on a small scale, and so any attempted treatment with penicillin necessitates the use of IV injection. This is one major reason why penicillin should only be used when absolutely necessary. Not only is it incredibly difficult to produce, it also requires the use of IV injection, often in situations where modern sanitation and sterilization standards are impractical or impossible.
			<references />
			[[Category:Food and Health]]
			[[Category:Medicine]]

Kovoc: Extensive additions and rewrite.

2025-05-08T09:16:35Z

Extensive additions and rewrite.

← Older revision		Revision as of 09:16, 8 May 2025
Line 1:		Line 1:
	~~<big>Disclaimer~~: ~~I am not~~ a ~~professional~~ and ~~if you quote this stuff you may~~ be ~~wrong if my sources are wrong</big>~~		[[File:Penicillin Production at the Royal Navy Medical School, Clevedon, Somerset, 1944 A25174.jpg\|thumb\|Mass production of penicillin in flasks.]]
			Penicillins are a group of beta-lactam antibiotics produced by the mold species ''Penicillium chrysogenum'' and ''P. rubens'', which were first discovered in 1928 by Sir Alexander Fleming. Penicillin has a long history of use, ever since 1939 when it was first isolated by a team lead by Howard Florey and Ernst Chain, and was the second antibacterial drug to be used in humans, after the compound sulfanilamide. Penicillin is much safer, much more potent, and more broad spectrum than sulfanilamide, allowing it to be used in many more infections.

	~~Penicillin~~ is an antibiotic ~~made~~ by the ~~mold species "penicillium chrysogenum"~~		However it should be noted that some infections will not respond to penicillin. This may be due to innate immunity of the bacterium or from developed resistance to the effects of the drug. Most forms of bacterial GI tract infections do not respond to treatment with penicillin (although, fortunately, many will respond to sulfonamide treatment). Most forms of pneumonia, meningitis, and gangrene respond well to treatment with penicillin. There is no universal way of knowing how effective penicillin will be without possessing a culture of the bacterium. If a culture has been produced, however, it is simple to form dilutions of the antibiotic and assay its efficacy by that manner. This also helps in the process of calculating doses and allows for as much of the precious drug to be conserved as possible.

	penicillin ~~was first discovered~~ in ~~1928 by Alexander Fleming~~		== Resistance ==
			Seeing as penicillin is such an old and widely used antibiotic, resistance to it is relatively widespread among infectious bacteria. The most notable penicillin-resistant bacterium is ''Staphylococcus aureus'', a very common cause of wound infections. In fact, most ''Staphylococcus spp.'' now possess some degree of resistance to penicillin. Streptococci have been much slower in developing resistance, and penicillin may still be used to treat streptococcal pneumonia, the most common form of pneumonia, and scarlet fever. However, some strains of ''S. pneumoniae'' have managed to develop resistance.

	~~Due to antibiotic~~ resistance ~~some~~ bacteria have ~~developed~~ resistance to ~~penicillin~~, as of ~~writing~~ the bacteria ~~that have resistance to penicillin~~ are ''~~'Staphylococcus aureus, Streptococcus pneumoniae, Enterobacteriaceae,~~ Pseudomonas aeruginosa~~, Acinetobacter baumannii, Enterococcus faecium, Campylobacter jejuni, Mycobacterium tuberculosis.~~''~~' So~~ in ~~the case that you are sick check to make sure the diseases listed don't match yours before using penicillin~~, ~~but~~ penicillin ~~should work well against bacterial infections with gram positive~~ and ~~negative cocci, gram positive rods, and most anaerobes~~		Developed resistance is not the only source of problems, however. Certain bacteria have an innate resistance to it. The most clinically significant class of these are the enterobacteria, pathogenic and symbiotic members of the family Enterobacteriaceae. These bacteria are common causes of bacterial diarrhea, both opportunistic and otherwise. ''Pseudomonas aeruginosa'', a soil bacterium commonly implicated in wound infections characterized by a greenish-blue exudate, have long had penicillin resistance and many strains are in fact multi-drug resistant.

			Perhaps the most consequential bacterium with innate resistance, however, is ''Mycobacterium tuberculosis'' the causative agent of tuberculosis. Tuberculosis is infamously difficult to treat, and even today, the only way to cure the infection is with a harsh cocktail of broad-spectrum antibiotics and antituberculars. Penicillin is wholly ineffective at treating tuberculosis.

			== Production ==
			Penicillins are a relatively simple class of antibiotics to produce. ''Penicillium spp.'' are cosmopolitan in their distribution, are easily cultured, and they are very harmless. In addition, ''Penicillium spp.'' are unique in their morphology relative to other genus, making it much easier to identify the mold. Bear in mind that the following procedure will produce penicillin G (see ''Use'' section below).

	~~<big>Making~~ penicillin ~~(disclaimer you may~~ grow ~~penicillium chrysogenum but you have a~~ high ~~chance of also growing mold that~~ could ~~kill you so if you want~~ to ~~try this don~~'t use it ~~on youself!</big> <small>unless you are supervised by~~ a ~~professional</small> <big>~~)~~</big>~~		The first step to the production of penicillin is to identify the mold. ''Penicillium spp.'' generally like to grow in acidic environments, and thus the classic story of an ultra-high producing strain being discovered on an Illinois cantaloupe is not without merit, as cantaloupes are mildly acidic fruits. Although morphology could easily be used to differentiate geni, ''Penicillium chrysogenum'' would be difficult to discern from other species of ''Penicillium'' from morphology. Therefore, it makes sense to make use of its antibiotic production to identify it. Simply cultivate the mold to be tested along with some bacterium known to be susceptible to penicillin in Petri dishes. Lactococci and Streptcocci (from fermented milk products and saliva, respectively) work well for this purpose, however care must be taken when handling the latter, which can be pathogenic. If the mold is penicillin-producing, the characteristic "lytic ring" will form around the mold colony (a ring with no bacterial growth) and the agar will turn a golden yellow. Once this activity is identified, simply subculture the mold which will be used in the next step.

	~~First sterilize a~~ container ~~and get moldy material (moldy bread~~, ~~old cantalope~~, ~~etc)~~ , ~~a flask~~ would ~~do nicely but a glass bottle could work~~ as ~~well~~.		Now it is necessarily to select the container to be used in the cultivation of the mold. This is of greater importance than one might imagine, as using an improperly chosen container will massively impair yield. Most forms of ''Penicillium chrysogenum'' are top fermenting, meaning that they will not grow in media even if it is aerated. Seeing, in addition, that it is unlikely that complex aeration equipment would be available to anyone seeking to rebuild society, it is necessary to rely on the mold's natural inclination to grow at the top of the culture medium. However, this poses new problems, as it means that only the topmost section of the broth will be colonized by the mold. Therefore, the containers in which the mold is cultivated must be relatively flat. Florey and Chain used modified bedpans placed on bookshelves to produce the massive amounts of culture necessary for their experiments.<ref>UK Central Office of Information (1964). ''[https://wellcomecollection.org/works/gktfmeyt The Discovery of Penicillin]''</ref>

	to ~~sterilize~~ a ~~glass container heat it~~ to ~~158 degrees Celsius (or 315 Fahrenheit~~, or a ~~yellow flame if you are~~ using ~~fire)~~ for ~~about~~ an ~~hour~~		Next, one must select the culture medium to be used for the production. The culture which Florey and Chain used was Czapek-Dox medium, a medium composed primarily of sucrose and [[Saltpeter\|potassium nitrate]] with some substances to provide ions and buffer the solution, however, this is a very inefficient way of growing the mold. For reasons still not entirely known, surface cultures using a by-product of corn processing called corn steep liquor allows for a truly monumental increase in yield, from 5 to 20 times more penicillin than Czapek-Dox medium. It is '''very''' important to note that [[Distillation\|distilled]] water must be used for all preparations made for the cultivation of ''Penicillium chrysogenum''. While the mold is scarcely affected by metal ions in water, the penicillin it produces very much is, to the point that even a bit of metallic contamination can completely spoil an entire batch.<ref>Fleming, Alexander (1946). ''[https://archive.org/details/penicillin0000unse Penicillin, Its Practical Application]''</ref> This medium is then inoculated with the mold previously isolated.

	mold ~~should start as grey but~~ then ~~should develop into a blue/greenish color~~, ~~once~~ the mold ~~starts cut up~~ the ~~rotting material~~ of ~~choice into pieces that~~ can ~~fit into~~ the ~~sterilized container~~		The mold is then grown at room temperature (the mold is very hardy and does not require temperature controls). After approximately 10 days, the mycelium will have completely colonized the broth, and it is at this point that the steps of culturing the mold are finished, and the extraction begins. The extraction is simple, and merely consists of an acid-base extraction. Pure penicillin G is a water-insoluble, acidic compound, so it can be quite easily separated from solution by first acidifying the broth and extracting with an immiscible solvent. Traditionally diethyl ether, chloroform and DCM would also work, and even ethyl acetate could be substituted, although with a significant loss of yield. Next, the immiscible solvent would be separated from the broth and the penicillin rendered soluble in water with a base (typically sodium or potassium carbonate, as hydroxides are too harsh and will destroy the unstable penicillin). This process would continue multiple times, transferring the penicillin between diethyl ether and water. At the end, the diethyl ether could be evaporated and a crude form of penicillin would be left.

	~~Then incubate~~ the ~~container at around 70 degrees Fahrenheit or around 22 degrees Celsius for around~~ a ~~week~~		This penicillin, although no longer toxic, would still require further purification to be used with absolute safety, as in this form it has a much higher chance of causing anaphylactic shock. This purification would typically be in the form of a chromatography column. However, it is nonetheless pure enough to have the chance of helping more than it injures when injected, which the broth obviously could never do.

	~~then to extract~~ the penicillin ~~you must put into 500ml~~ of ~~cold tap water 44.000 grams Lactose Monohydrate~~, ~~25.0 grams cornstarch~~, ~~3.000 grams sodium nitrate~~, ~~0.250 grams magnesium sulfate~~, ~~0.500 grams potassium phosphate mono~~, 2.~~75 grams glucose monohydrate~~, 0.~~044 grams zinc sulfate~~, 0.~~044 grams manganese sulfate. Then add enough cold tap water to make~~ one ~~liter~~. ~~Use hydrochloric acid~~ to ~~adjust~~ the ~~pH to between 5.0~~ and ~~5.5~~.		== Use ==
			Not all penicillins are created equal and some are more useful than others for certain applications. The majority of penicillin produced by the mold is penicillin G. Penicillin G is ''not'' bioavailable orally and is almost entirely destroyed by the stomach acid. As a consequence of this, penicillin G must always be injected, typically intravenously, as it is extremely painful to inject the soluble salt into a muscle (it is, nonetheless, not typically dangerous to do it this way).

			The form of penicillin most people are familiar with is penicillin V, which is a chemical modification of penicillin G which allows it to be bioavailable. It would be almost entirely impossible to produce penicillin V on a small scale, and so any attempted treatment with penicillin necessitates the use of IV injection. This is one major reason why penicillin should only be used when absolutely necessary. Not only is it incredibly difficult to produce, it also requires the use of IV injection, often in situations where modern sanitation and sterilization standards are impractical or impossible.

181.42.40.253: style and grammar, a wiki article should be written in an authoritative tone

2025-05-07T21:20:11Z

style and grammar, a wiki article should be written in an authoritative tone

← Older revision		Revision as of 21:20, 7 May 2025
Line 5:		Line 5:
	penicillin was first discovered in 1928 by Alexander Fleming		penicillin was first discovered in 1928 by Alexander Fleming

	Due to antibiotic resistance some bacteria have developed resistance to penicillin, as of writing the bacteria that have resistance to penicillin are '''Staphylococcus aureus, Streptococcus pneumoniae, Enterobacteriaceae, Pseudomonas aeruginosa, Acinetobacter baumannii, Enterococcus faecium, Campylobacter jejuni, Mycobacterium tuberculosis.''' So in the case that you are sick check to make sure the diseases listed ~~dosent~~ match yours before ~~useing~~ penicillin, but penicillin should work ~~good~~ against bacterial infections with gram positive and negative cocci, gram positive rods, and most anaerobes		Due to antibiotic resistance some bacteria have developed resistance to penicillin, as of writing the bacteria that have resistance to penicillin are '''Staphylococcus aureus, Streptococcus pneumoniae, Enterobacteriaceae, Pseudomonas aeruginosa, Acinetobacter baumannii, Enterococcus faecium, Campylobacter jejuni, Mycobacterium tuberculosis.''' So in the case that you are sick check to make sure the diseases listed don't match yours before using penicillin, but penicillin should work well against bacterial infections with gram positive and negative cocci, gram positive rods, and most anaerobes


	<big>Making penicillin ( disclaimer you may grow penicillium chrysogenum but you have a high chance of also growing mold that could kill you so if you want to try this don't use it on youself!!!</big><small>unless you are supervised by a professional is supervising you and they have a phd in this field</small> <big>)</big>

	~~First sterilize a container and get rotting material~~ (~~rotting bread, old cantalope, etc) , a flask would do nicely~~ but a ~~glass bottle~~ could ~~work too.~~		<big>Making penicillin (disclaimer you may grow penicillium chrysogenum but you have a high chance of also growing mold that could kill you so if you want to try this don't use it on youself!</big> <small>unless you are supervised by a professional</small> <big>)</big>

	to sterilize a ~~glass bottle / flask heat it to 315 Fahrenheit~~(~~or 158 degrees Celsius~~, or a ~~yellow flame if you are using fire) for about an hour~~		First sterilize a container and get moldy material (moldy bread, old cantalope, etc) , a flask would do nicely but a glass bottle could work as well.

	mold should start as a grey but then should develop into a blue/greenish color, once the mold starts cut up the rotting material of choice into pieces that can fit into the sterilized container		to sterilize a glass container heat it to 158 degrees Celsius (or 315 Fahrenheit, or a yellow flame if you are using fire) for about an hour

			mold should start as grey but then should develop into a blue/greenish color, once the mold starts cut up the rotting material of choice into pieces that can fit into the sterilized container

	Then incubate the container at around 70 degrees Fahrenheit or around 22 degrees Celsius for around a week		Then incubate the container at around 70 degrees Fahrenheit or around 22 degrees Celsius for around a week

	then to extract the penicillin you must ~~"Into~~ 500ml of cold tap water ~~put~~ 44.0 grams Lactose Monohydrate, 25.0 grams cornstarch, 3.0 grams sodium nitrate, 0.25 grams magnesium sulfate, 0.50 grams potassium phosphate mono, 2.75 grams glucose monohydrate, 0.044 grams zinc sulfate, 0.044 grams manganese sulfate. Then add enough cold tap water to make one liter. Use hydrochloric acid to adjust the pH to between 5.0 and 5.5.~~" But I don't think anyone reading this (including myself) don't know how to obtain some of those chemicals~~		then to extract the penicillin you must put into 500ml of cold tap water 44.000 grams Lactose Monohydrate, 25.0 grams cornstarch, 3.000 grams sodium nitrate, 0.250 grams magnesium sulfate, 0.500 grams potassium phosphate mono, 2.75 grams glucose monohydrate, 0.044 grams zinc sulfate, 0.044 grams manganese sulfate. Then add enough cold tap water to make one liter. Use hydrochloric acid to adjust the pH to between 5.0 and 5.5.

24.55.144.180: I added this page, I added a short summary of penicillin and made a short tutorial on how to make it (with a disclaimer that you might not have penicillium growing in your container)

2025-05-06T01:08:10Z

I added this page, I added a short summary of penicillin and made a short tutorial on how to make it (with a disclaimer that you might not have penicillium growing in your container)

New page

<big>Disclaimer: I am not a professional and if you quote this stuff you may be wrong if my sources are wrong</big>

Penicillin is an antibiotic made by the mold species "penicillium chrysogenum"

penicillin was first discovered in 1928 by Alexander Fleming

Due to antibiotic resistance some bacteria have developed resistance to penicillin, as of writing the bacteria that have resistance to penicillin are '''Staphylococcus aureus, Streptococcus pneumoniae, Enterobacteriaceae, Pseudomonas aeruginosa, Acinetobacter baumannii, Enterococcus faecium, Campylobacter jejuni, Mycobacterium tuberculosis.''' So in the case that you are sick check to make sure the diseases listed dosent match yours before useing penicillin, but penicillin should work good against bacterial infections with gram positive and negative cocci, gram positive rods, and most anaerobes

<big>Making penicillin ( disclaimer you may grow penicillium chrysogenum but you have a high chance of also growing mold that could kill you so if you want to try this don't use it on youself!!!</big><small>unless you are supervised by a professional is supervising you and they have a phd in this field</small> <big>)</big>

First sterilize a container and get rotting material (rotting bread, old cantalope, etc) , a flask would do nicely but a glass bottle could work too.

to sterilize a glass bottle / flask heat it to 315 Fahrenheit(or 158 degrees Celsius, or a yellow flame if you are using fire) for about an hour

mold should start as a grey but then should develop into a blue/greenish color, once the mold starts cut up the rotting material of choice into pieces that can fit into the sterilized container

Then incubate the container at around 70 degrees Fahrenheit or around 22 degrees Celsius for around a week

then to extract the penicillin you must "Into 500ml of cold tap water put 44.0 grams Lactose Monohydrate, 25.0 grams cornstarch, 3.0 grams sodium nitrate, 0.25 grams magnesium sulfate, 0.50 grams potassium phosphate mono, 2.75 grams glucose monohydrate, 0.044 grams zinc sulfate, 0.044 grams manganese sulfate. Then add enough cold tap water to make one liter. Use hydrochloric acid to adjust the pH to between 5.0 and 5.5." But I don't think anyone reading this (including myself) don't know how to obtain some of those chemicals