Heated at circa 60°C, then stored at room temperature.
For 100g of H2O:
- 6.7g Manitoba Starch (Triticum Aestivum);
- 3.4g Agar Agar (Agarose [C24H38O19], Agaropectin);
- 6.7g Glycerol [C3H8O3];
- 10g White Wien Vinegar (Acetic Acid [CH₃COOH] 6%);
Materials Annotations: Manitoba Starch is a flour of common wheat (Triticum Aestivum); Agar is a jelly-like substance that forms the supporting structure in the cell walls of red algae (Rhodophyta); Glycerol is a simple polyol compound that is colorless, odorless, and non-toxic; Vinegar is an aqueous solution of acetic acid with a typical concentration of 5–8% acetic acid by volume.