Heated at circa 60°C, then stored at room temperature.
For 100g of H2O:
- 6.7g Manitoba Starch (Triticum Aestivum);
- 6.7g Curcumin [C21H20O6];
- 4g Agar Agar (Agarose [C24H38O19], Agaropectin);
- 6.7g Glycerol [C3H8O3];
- 4g White Wien Vinegar (Acetic Acid [CH₃COOH] 6%);
Materials Annotations: Manitoba Starch is a flour of common wheat (Triticum Aestivum); Curcumin is a bright yellow chemical produced by plants of the Curcuma longa species. It is the principal curcuminoid of turmeric, a member of the ginger family; 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.