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Ferather
Mycological



Registered: 03/19/15
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Starch free Antibacterial T-Gel
#23865468 - 11/25/16 08:39 AM (7 years, 2 months ago) |
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4 teaspoons of 240B Strong Gelatin | 12g Tea Leaves | 500g Hot Boiled Water.
Stew the tea for 5 minutes using a fork, squeezing the bags very hard. Microwave for 2 minutes, and repeat the whole process again.
Remove the bags and add lime powder up to Ph 6. Add the gelatin, microwave for 88 seconds.
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Psilosopherr
A psilly goose



Registered: 02/15/12
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Re: Starch free Antibacterial T-Gel [Re: Ferather]
#23865951 - 11/25/16 12:39 PM (7 years, 2 months ago) |
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A gel? So I'm assuming you can't use it quite like agar.
So then what is its primary purpose?
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Ferather
Mycological



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Re: Starch free Antibacterial T-Gel [Re: Psilosopherr]
#23865960 - 11/25/16 12:43 PM (7 years, 2 months ago) |
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It's exactly like agar, T-Gel is short for Tea-Gelatin.
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Psilosopherr
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Re: Starch free Antibacterial T-Gel [Re: Ferather]
#23866013 - 11/25/16 01:13 PM (7 years, 2 months ago) |
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Oh okay, I had always wondered about gelatin as an agar alternative but had heard that it wasn't as solid as agar?
So can you actually cut a firm wedge of material out of a plate? Is there a noticeable difference in consistency?
Thanks for your time btw
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Ferather
Mycological



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Re: Starch free Antibacterial T-Gel [Re: Psilosopherr]
#23866055 - 11/25/16 01:31 PM (7 years, 2 months ago) |
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Both T-Gel and T-Agar are softer than normal. T-Gel being the softest of the two. Wedges can be made, although I find sterilized toothpicks easier.
You can also do a wedge on a stick, lots of options.
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Psilosopherr
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Re: Starch free Antibacterial T-Gel [Re: Ferather]
#23866096 - 11/25/16 01:49 PM (7 years, 2 months ago) |
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Sterilized toothpicks? Wedge on a stick? You don't do anything the orthodox way do you 
If you wouldn't mind writing the procedure in a nutshell? Just stick the toothpicks in before PC so that they stick out a ways, and then using flamed forceps to transfer them?
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Ferather
Mycological



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Re: Starch free Antibacterial T-Gel [Re: Psilosopherr]
#23866282 - 11/25/16 03:08 PM (7 years, 2 months ago) |
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Soak the pegs in hot boiling water until they fully sink, PC cook for 10 - 20 minutes. Roughly 28mm out from the growth add a peg using a SAB or hood.
Alcohol and flame the tweezers, cool using PC water.
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spacechildo
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Re: Starch free Antibacterial T-Gel [Re: Ferather]
#23868762 - 11/26/16 11:55 AM (7 years, 2 months ago) |
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if you use gelatin and not agar the whole puck is gonna start disolving once the mycelium gets going. its not without reason we dont use gelatin but sea weed agar instead.
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Ferather
Mycological



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Re: Starch free Antibacterial T-Gel [Re: spacechildo]
#23869032 - 11/26/16 01:20 PM (7 years, 2 months ago) |
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So far that has yet to happen, the only time it has happened was due to bacteria. Even after 4 weeks the center was still as solid as it where before.
It is intended to clean, then transfer, not much more.
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spacechildo
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Re: Starch free Antibacterial T-Gel [Re: Ferather]
#23869064 - 11/26/16 01:30 PM (7 years, 2 months ago) |
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4 weeks?! does it really inhibit growth that much?
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Ferather
Mycological



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Re: Starch free Antibacterial T-Gel [Re: spacechildo]
#23869285 - 11/26/16 02:58 PM (7 years, 2 months ago) |
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Lol no, I just left it that long to see if it would liquefy, 4 weeks was enough. Stopped testing after that.
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adadada
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Re: Starch free Antibacterial T-Gel [Re: Ferather]
#23871144 - 11/27/16 05:29 AM (7 years, 2 months ago) |
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Please note that he is also using a specific kind of gelatin.
Not sure if this would work with the average gelatin available from the grocery store. You may need to experiment with the concentration.
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adadada
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Re: Starch free Antibacterial T-Gel [Re: adadada]
#23871153 - 11/27/16 05:39 AM (7 years, 2 months ago) |
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Yeah, here we go ... excerpt from Modernist Pantry ...
Quote:
WHATS THE DEAL WITH BLOOM?
The term bloom with regard to gelatin can be a little confusing because it may be used in two different contexts.
One refers to the process of softening the gelatin in liquid prior to melting it. Recipes will often instruct you to bloom the gelatin in cold water for 5-10 minutes, which means to soak it.
You can bloom gelatin in just about any liquid. But you should avoid the fresh tropical fruit juices, such as papaya, kiwi, mango, and pineapple as they contain an enzyme (bromelin) that will break down the gelatin. However, pasteurizing kills the enzymes in these fruits, so canned or frozen juices are fine.
The other use of Bloom refers to the firmness of gelatin. A Bloom Gelometer, named after inventor Oscar T. Bloom, is used in a controlled process to measure the rigidity of a gelatin film. The measurement is called the Bloom Strength. A higher number indicates a stiffer product. Gelatin used in food usually runs from 125 Bloom to 250 Bloom. There are several different grades of sheet gelatin. The most popular are Silver grade (160 Bloom) and Gold grade (190-220 Bloom). Typically the higher the Bloom, the more you can expect to pay.
Ferather is using a 240B gelatin which is on the higher end of the scale.
My local grocery store (Harris Teeter) stocks the Knox brand of unflavored gelatin which ranks in at 225B. So it's definitely less potent and may not work. I'm not sure whether anyone has tried this approach with store bought gelatin yet.
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adadada
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Re: Starch free Antibacterial T-Gel [Re: adadada]
#23871186 - 11/27/16 06:34 AM (7 years, 2 months ago) |
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So, I started looking into this a bit more.
Why use gelatin instead of agar agar? Is it a cost savings measure?
If buying in small quantities, gelatin seems less expensive and more available than agar.
But if buying in large quantities (1kg+) then agar seems more affordable. Check out these prices from Alibaba.
Of course, if you can buy by the metric ton then they're both way cheaper. :-)
Since 1kg of agar will last a while and seems very affordable, I'm not sure what advantages gelatin offers here.
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spacechildo
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Re: Starch free Antibacterial T-Gel [Re: adadada]
#23871791 - 11/27/16 11:41 AM (7 years, 2 months ago) |
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we choose agar over gelatin because gelatine dissolves/liquifies when the myc grows over it. so you cant take proper transfers you're just left with a soup.
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Ferather
Mycological



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Re: Starch free Antibacterial T-Gel [Re: spacechildo]
#23871889 - 11/27/16 12:21 PM (7 years, 2 months ago) |
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If the requirements do not suit your purpose then try T-Agar. 240B gelatin works as I said, no further comments.

And a hole after transfer:
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spacechildo
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Re: Starch free Antibacterial T-Gel [Re: Ferather]
#23871913 - 11/27/16 12:28 PM (7 years, 2 months ago) |
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try to wait and see what happens after a while, your plate has barely started colonizing.
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Ferather
Mycological



Registered: 03/19/15
Posts: 6,325
Loc: United Kingdom
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Re: Starch free Antibacterial T-Gel [Re: spacechildo]
#23872005 - 11/27/16 01:03 PM (7 years, 2 months ago) |
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That was an old plate, but I will leave my current one after transfer and take notes. This is only to clean and transfer, so the longevity isn't an issue really.
Oh wait, no I'm not trying to replace agar, I see now.
Dirty sample > clean > isolate > transfer.
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Psilosopherr
A psilly goose



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Re: Starch free Antibacterial T-Gel [Re: Ferather]
#23872535 - 11/27/16 03:51 PM (7 years, 2 months ago) |
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cmon space, just give it a rest already. We get it, you're not making new points anymore.
Try it or don't.
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spacechildo
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Re: Starch free Antibacterial T-Gel [Re: Psilosopherr]
#23872625 - 11/27/16 04:17 PM (7 years, 2 months ago) |
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give what a rest? adadada asked a question and I answered it
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