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Offlinestudent
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Registered: 09/26/03
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Last seen: 12 years, 8 months
soft rice grain?
    #2047775 - 10/27/03 05:19 PM (13 years, 9 months ago)

I just read this:
http://www.erowid.org/plants/mushrooms/mushrooms_cultivation7.shtml

And I was wondering about this:
"It seems that the substrate based on soft rice grain was the best to promote regular formation of sclerotia in P. mexicana." J. Gartz

What is soft rice grain? Is that what the experts call rice, like the brown rice that is used by so many?

thanks


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Offlinestudent
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Registered: 09/26/03
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Re: soft rice grain? [Re: student]
    #2048129 - 10/27/03 08:19 PM (13 years, 9 months ago)

anybody?


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OfflineDrippy
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Re: soft rice grain? [Re: student]
    #2048877 - 10/27/03 11:49 PM (13 years, 9 months ago)

Hmmm, a very interesting and possibly important question for any one who is using rice cakes and wishes to maiximize their yeild.

Basically it has to do with the texture of the rice. Gel consistency is the chemical characteristic that makes the difference. Gel consistency measures the tendency of cooked rice to harden on cooling. If gel consistency is soft, the cooked rice has a higher degree of tenderness. BTW the lebgth of the gel will be 61-100mm. Jasmine rice is often considered soft as are some sushi rices.

My hunch is that instead of eating mostly the outside bran layer of the brown rice the mycellium can eat the insides of the rice grain if it is soft. It may take longer to colonize but should produce harder yeilds since more of the rice can be eaten by the mycellium. I am only speculating on the yeild etc. Any one else have any ideas or experience? I will be trying soon myself as it seems to make sense....


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Offlineblackout
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Re: soft rice grain? [Re: Drippy]
    #2049988 - 10/28/03 10:11 AM (13 years, 9 months ago)

is soft grain rice simply white rice? in all the literature other than this site people seemed to grow sclerotia on white rice. when asked ages ago the members here said maybe they just didnt recognise the nutritional value of brown. but maybe it is harder to penetrate that bran layer on the brown rice (why it takes longer to cook brown). i have some sclerotia on brown rice at the moment. the white bags did seem to "merge" easier into stones.


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Offlinestudent
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Re: soft rice grain? [Re: blackout]
    #2050048 - 10/28/03 10:56 AM (13 years, 9 months ago)

Sweet, thanks for the information. Maybe I will try a few different kinds of rice and see what works the best.

also I was wondering about the size jars to use. I was thinking that if it going to be sitting around for a month or two that a larger jar would be better, to hold more moisture. What do most people use?


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Mushrooms, Mycology and Psychedelics >> Advanced Mycology

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