Use a graduated pipet for smaller volumes. When finished, triple the volume of solution in the 1 L beaker with water and pour down the drain. If an aqueous solution is 24% or less ethanol it poses no environmental threat and can be poured down the drain.
1 Freeze breadsticks, uncovered, until completely firm, at least 2 hours.  FRY: Pour oil to a 2-inch depth in a large heavy-bottomed pot. Heat oil until it reaches a temperature of 350Â°F. A few at a time, fry the mozzarella sticks, being careful not to overburden the oil and cause the temperature to plummet. When done, cheese-sticks will be crispy and browned on the exterior, about 5 minutes. Drain on a double stack of paper towels.
www.homebaking.org A BAKERâS DOZEN Appendix 217. Temperatures for Yeast Bread Production. 34Â° F. Yeast will not die at below freezing, but is inactive below this temperature. 78Â°- 82Â° F. Recommended temperature of dough after mixing/kneading. 80Â° - 85Â° F. Desirable fermentation temperature for a âstraight doughâ method. âmix dough; raise (ferment); punch; rest; shape; proof; bake.