Heated at circa 60°C, then stored at room temperature.
For 100g of H2O:
- 3g Manitoba Starch (Triticum Aestivum);
- 2g Iodised Salt [NaCl];
- 1g Blue Spirulina (Arthrospira Platensis Phycocyanin);
- 3g Agar Agar (Agarose [C24H38O19], Agaropectin);
- 5g Glycerol [C3H8O3];
- 10g White Wien Vinegar (Acetic Acid [CH₃COOH] 6%);
Materials Annotations: Manitoba Starch is a flour of common wheat (Triticum Aestivum); Spirulina (Arthrospira Platensis Phycocyanin) is a biomass of cyanobacteria (blue-green algae); 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.