Bioplastic Formula n°009

Heated at circa 60°C, then stored at room temperature.

 

For 100g of previously boiled blueberry juice:

 

  • 5g Manitoba Starch (Triticum Aestivum);
  • 2.5g Agar Agar (Agarose [C24H38O19], Agaropectin);
  • 5g Glycerol [C3H8O3];
  • 5g 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.

 

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