Heated at circa 60°C, then stored at room temperature.
For 100g of H2O:
- 6g Tapioca Starch (Manihot Esculenta);
- 2.8g Agar Agar (Agarose [C24H38O19], Agaropectin);
- 4.8g Glycerol [C3H8O3];
Materials Annotations: Tapioca Starch is extracted from the storage roots of the cassava plant (Manihot Esculenta) a species native to the north and central-west regions of Brazil; 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.