#agar gel

[the-ghost-bird]

#made this for Aly but its applicable for all the mutuals so i had to post #putting my mutuals in a petri dish so I can study them #biology #biology memes #culture #petri dish #microbiology #bacteria #mold #mold colonies #colonies #agar plates #agar #mold growth #fungi #fungal colonies #microbiology memes #microorganisms #yeast #agar gel #science #science memes #fungus #mycology #wild fungi #mushrooms #mushroom

[liass-21]

gonna start using my extensive chemistry lab experience to comment on people’s ao3 works.

“i am going to measure 10ml of your work and run it through a centrifuge to see what coalesces at the bottom.”

“i want to bottle your words and swab them on agar plates just to reproduce the emotions i felt when i read it first”

“i’m going to run ur work through gel electrophoresis and analyze it for science.”

#inspired by the fact that i’ve already started doing this #mutuals if you get an oddly science themed comment it was me sorry <3 #ao3

[n0rtist]

Do you have any stemas based on..

PH scale

Voronoi patten

Trigonometry

Agar Jelly

Seperation Methods

Yeah to some. The only one I've already shown that's on the list is Jelter the agarose gel

[medicinalmoth]

🧫 Germs in a Petri Dish Shaker Charm

USD $14.00 -> International shipping available -> Calculated shipping

Acrylic petri dish shaker charm featuring 4 mini virus/bacteria pieces inside, Cholera (yellow), Staphylococcus (purple), Salmonella (orange), and Streptococcus (teal). The top layer of the charm represents the rim of the dish along with an inoculating loop while the lower layer represents agar gel.

With or without glitter! The glitter in the charm featured in the photos is the multicolor mixed glitter. If you want a mix of specific colors and/or have a preference on how much/little glitter to put inside, let me know in the personalization section. The charms CANNOT be opened back up once I assemble them.

Features a metal swivel lobster clasp and an easily removable chain. I don't recommend attaching it to things that see rough use like keys, as to avoid scratching the plastic.

#in stock #charms tag #etsy #petri dish #germs #virus #bacteria #science #biology #microbiology

[hongzhizhu]

🫀🥰

Maraschino cherry flavored agar-agar forms the outer layer of this bloody heart dessert. The interior is crumbled homemade vanilla cake mixed thoroughly with buttercream frosting and a frightening amount of red food coloring gel. Strawberry jelly bleeds out of the center of the cake once sliced.

#my bloody valentine #harry warden #homemade food #dessert #hzz photography #human heart #gore #happy valentine's day #hzz feast

[followthebluebell]

This might seem a bit strange to ask 2 weeks later (I've been offline and was catching up on the memes)

When you were talking about Coco possibly having ring worm, what did you mean by her plate didn't turn?

It literally refers to a test plate turning a different color.

One of the tests for ringworm is to inoculate an agar plate with a sample from the cat. It's a sort of plastic container lined with a gel that grows specific types of microorganisms really really well--- in this case, we use a medium that's specific to the fungi that causes ringworm. This medium also turns a different color when ringworm is growing on it, which is extra handy.

#i hope you've been enjoying the fairy walrus memes #it's my favorite so far this year

[deducter]

Culturing Bacteria in a Petri dish With Agar; an experiment/observation

Today's post is quite different from the usual;

So, we had to do a project in the educational institution I study in; Which was growing bacteria in a Petri dish with agar.

Today, the results came in, but our professor insisted that we have to throw the dishes in the bin. I didn't give up there; after talking to her for a short amount of time, she accepted that I can take the dish with me to my flat, and have a look at it with microscope.

I still cannot comprehend why other students were disgusted by them; they are beyond wonderful.

Allow me to explain this astonishing journey:

What exactly is agar?

Well, agar, derived from the minute aquatic organism known as seaweed or algae, specifically the types Gelidium or Gracilaria, is a widely employed gelling agent. Found abundantly in the coastal regions of East Asia, particularly Japan and South Korea, it undergoes a process of cleaning and extraction to obtain agar in its usable forms of dry strips, flakes, or powdered consistency.

Now, when it comes to the realm of cell and bacterial culture, agar assumes a pivotal role as a solidifying and gelling medium within culture media. Its remarkable gel-forming properties allow for the creation of a three-dimensional matrix, offering an ideal environment for the growth and sustenance of cells and bacteria alike. Nutrients and metabolites find efficient transfer within this agar-based culture medium, while its structural integrity ensures the confinement of cells to designated areas.

Agar's utilization in cell and bacterial culture provides a multitude of advantages, including its ease of implementation, stability, and facilitation of cell separation procedures. The versatility of agar finds application in diverse fields, from microbiology to biotechnology and pharmaceutical industries.

Bacteria can be found on any surface, anywhere.

I decided to pick them up from my shoe soles.

After extracting bacteria from the soles of the shoes, I cultured them in an agar-containing Petri dish. After one week, I observed bacterial and fungus growth in this environment. Here are some images I captured with my microscope:

Wonderful, aren't they?

ND

#bacteria #fungus #deduction #tumblr #deducter #deduce #deductive reasoning #science of deduction #tumblrpost

[stillflight]

I'm so glad I switched to gel over T injections just to stop using needles but I hate how everyone around me treats the substance itself like it's a radioactive agar for flesh-eating bacteria made of fucking corrosive acid and cursed blood

#trans #ftm #queer #thoughts #my sibling got mad at me that I apply it in the bathroom because they shower in there

[tastesoftamriel]

Question: Every culture and people across Tamriel has their particular hard-to-make dish, whether that be the godawful tedium of making puff pastry, the ordeal of more advanced meringues, or the process of making Moon Sugar lokum.

What is each culture's easier "cheater" shortcut to make an approximation of their (or their neighbor's) culture's stupidly hard to make dish?

Let's face it, none of us want to make filo pastry, consommé, or even roux from scratch sometimes. These are a few tricks the Men and Mer of Tamriel employ in the kitchen when appetites are high and patience is low. However, some of the approximations below may end up being more of a long-winded journey than a shortcut, as you shall see...

Altmer

Don't even get me started on the complexities of High Elf cuisine, because we'll be here for a couple of years. In terms of quick replacements, chickpea water (aquafaba) stands in for egg whites for meringues. This quintessential sweet treat is an Altmer favourite, and by beating the aquafaba with sugar, you get a vegan alternative that's tasty too!

Argonians

Argonian cakes are notoriously time-consuming and difficult to make, and some prefer shortcuts to slaving away over a pot of condensed coconut milk. While it is standard practice to leave certain desserts to set or gel, which takes some time in the moist and hot climate of Black Marsh, some quicken the process by adding agar-agar, or algae jelly. This helps desserts develop a firm finish faster, without compromising on flavour.

Bosmer

Every good dish in Valenwood is slow-cooked, and it's impossible to replicate twelve hours over the fire in under two. Or is it? The Bosmer love their clay pots, which absorb and keep heat well, thus speeding up the slow-cooking process. Rather than cooking dishes over the fire as is usual, these clay pots are filled and popped into a huge stone oven (more of a furnace really). The Oblivion-like temperatures work together with the clay pot to give perfectly tender results, every time.

Bretons

A universally acknowledged fact is that catching, cleaning, and cooking crab is a pain in the ass. Enter the Bretons, who have concocted a very surprising crab substitute made from reconstituted seafood that someone didn't have the heart to throw out. The imitation crab is made by mashing the seafood leftovers with flour, seasoning, and food dye, making it look (though not quite taste) like real crab. Crafty, and much easier to deal with than the real thing!

Dunmer

Making the ideal ash yam stew takes a lot of patience, due to the tuber's fibrous texture. In order to cook ash yams right, they cook best when subjected to the 'low and slow' method of cooking. When you don't have that sort of luxury, ash yams are frequently replaced by sweet potatoes or ube yams on Vvardenfell. While the flavour is a little off, they cook fairly quickly by comparison, and thicken up like a regular ash yam stew with the help of some mashed saltrice.

Imperials

Argonian culinary influences in the Blackwood region have spread across Cyrodiil over centuries, making some Argonian dishes surprisingly part of the staple Imperial diet. Due to the availability of fresh ingredients though, sometimes you've got to make do with what's available. Take, for example, bantam guar dumplings. These rice paper dumplings are either steamed or fried, and are stuffed with a spiced mince of bantam guar. While the rice paper required to make these dumplings is a cheap and plentiful export from Black Marsh, bantam guar is a lot harder to source. Minced chicken and pheasant are more commonly used across the Province, though they lack the same umami flavour of bantam guar.

Khajiit

One shortcut that's frequently taken by the impatient in Elsweyr (yours truly included) is buying our moon sugar dulce de leche, rather than slaving away over the stove for another ingredient as if it were alchemy. Dulce de leche, like butter, can be bought from dairies and grocers alike, and it is an important component of many Khajiiti desserts, for which there is not really any equivalent approximation. That's why the wide availability of moon sugar dulce de leche is important- it's essential, and there's nothing like it!

Nords

Dried, salted cod is a major export of Skyrim, and one of the major purchasers are the coastal Redguards, who make a fish dish called bacalhau. In Hammerfell, it is simply poached with aromatic herbs, onions, and garlic, and dressed with some olive oil. In Skyrim, we love the idea of Redguard bacalhau so much that it somehow became an ubiquitous household dish, yet the first Nords to cook with it clearly had no idea what they were doing. These days, bakalao (as it is spelled in Skyrim) is a stew of salted dried cod in a rich and herby tomato sauce. It's a bit off the mark compared to the original, but it's absolutely delicious in its own right. However, I'm not entirely sure if this counts as a shortcut, as it seems to be the other way around in hindsight...

Orcs

The Wood Orcs of Valenwood eat in a similar way to their Wrothgarian brethren, but keeping an identical diet in two wholly different climates is a difficult thing. Wrathberries, which are native to Wrothgar and a quintessential ingredient in Orsimer cooking, are still much prized and sought after in Valenwood. Due to their rarity and price, however, they are used sparingly, like bay leaves and juniper berries, rather than letting it become a flavour that dominates a dish. An approximation that Wood Orcs use when there are no wrathberries to be found are dried cranberries, boiled with a bit of bittergreen and a thimble of pork or beef blood to form a syrup.

Redguards

A popular shortcut that Redguards take in cooking is diluting rose syrup to make a light rosewater in a jiffy without having to boil a bucket of fresh rose petals. Making one's own concentrated rose syrup in advance, or buying it, is far preferable to obtaining a garden's worth of flowers, and tastes and smells exactly like the original, if a little sweeter depending on how much sugar is used. Rosewater is an absolute staple in Redguard desserts and refreshments, so this is, like moon sugar dulce de leche for the Khajiit, absolutely indispensable.

#the elder scrolls #tes #cooking #food #Asks #shortcuts

[angelkin-food-cake]

Lemon & Earl Grey Tart with Buttermilk Chantilly and Raspberry Fluid Gel

Pate Sucrée:

150g (⅔ cups) unsalted butter, at room temperature

112g (1 cup) icing sugar

1g (¼ tsp.) salt

50g (1 medium) eggs

250g (2 cups) all-purpose flour

20g (¼ cups) cornstarch

Lemon Filling:

185g (¾ cups) heavy cream

5g (2 Tbsp.) loose leaf earl grey tea

200g (4 medium) eggs

40g (2 medium) egg yolks

285g (1½ cups) granulated sugar

250g (1 cups) fresh lemon juice

3 lemons, zested

Raspberry Fluid Gel:

100g (⅓ cups) raspberry purée

50g (¼) simple syrup

10g (2 tsp.) lemon juice

1.6g agar agar

Buttermilk Chantilly:

200g (a little over ¾ cups) heavy cream 20g ( ¼ cups)  icing sugar 1 lemon, zested 100g (½ cups) buttermilk

Pate Sucrée:

Start the paté sucrée. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the icing sugar and cream together. Scrape down the sides and the bottom of the bowl and add the salt, and egg. Mix until combined.

In a medium bowl, sift the flour and cornstarch. Slowly add to the butter mixture until just incorporated.

Remove from the mixer, shape into a flat circle, wrap in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.

Take out your disk of dough and let it warm up slightly so it is easier to roll out. Lightly dust a work surface with flour. Roll out the dough to about 3mm and line your 9 inch tart tin. Refrigerate the dough until firm.

Preheat the oven to 350 F. Crumple up a piece of parchment paper and then smooth it back out again. Place it in your tart tin and fill it with dried beans, rice, or pie weights. Make sure to press it into the corners of the tart.

Blind bake the tart shell for 15 minutes, then remove from the oven, remove the parchment and beans/rice/weights, and bake for a further 8 to 9 minutes, until the pastry is a golden brown color. Remove from the oven and let it cool completely. Turn the oven down to 250 F.

Lemon Filling:

For the lemon filling, place the cream in a small saucepan and bring to just a boil. Remove from the heat, add the tea, and let it steep for 15 minutes. Strain the cream and reweigh it - you will need to add more to make sure you have a final weight of 185g cream. Set aside.

Combine the eggs, egg yolks, and sugar in a bowl. Whisk until combined, then slowly add the cream, whisking constantly. Add the lemon juice and zest, whisking constantly. Use an immersion blender to make sure your mixture is smooth and velvety. Pour the mixture into a pitcher.

Place the tart in the oven and pull the rack out slightly. Pour in the lemon filling until it almost reaches the top of the tart, then carefully slide the rack back. Bake for 45 to 55 minutes, until the center of the tart no longer jiggles when moved. Remove from the oven and let cool completely at room temperature, then refrigerate until ready to serve.

Raspberry Fluid Gel:

For the raspberry fluid gel, combine all the ingredients in a saucepan and bring to a boil, stirring constantly. Boil for 10 seconds, remove from the heat, and pour into a container. Let the gel chill in the fridge until set, about 1 hour.

Once the gel has fully set, use an immersion blender to create a smooth gel. Transfer to a squeeze bottle.

Buttermilk Chantilly:

For the buttermilk chantilly, combine the heavy cream and icing sugar in the bowl of a stand mixer fitted with the whisk attachment and whip until stiff peaks form. Add the lemon zest and slowly stream in the buttermilk while the mixer is on medium-low speed. Whip until medium peaks.

When ready to serve, spoon some buttermilk chantilly onto the tart and use the back of a spoon to create a swoosh. Add dots of raspberry fluid gel and zest a lemon over top.

#angelkin #food #dessert #pie #vegetarian #butter #powdered sugar #heavy cream #tea #earl grey #fruit #lemon #raspberry #agar #buttermilk #dollkin #ghostkin #glitchkin #kitsunekin #merkin #tricksterkin #spring

[hellthethird]

Comecei a tomar remédio para emagrecer

Não é nenhum remédio controlado tipo Franol, é aqueles tipo "queima gordura" etc. Ele lista apenas seis ingredientes na composição. Cada um deles tem uma LISTA ENORME de efeitos no corpo humano, com mais de um (ou de dez) que ajudam na saúde no geral, então vou destacar apenas os que acho pertinente para EMAGRECIMENTO, mas lembre que eles NÃO se resumem a isso.

Spirulina: é uma fonte de proteínas, além de ter boas quantidades de fibras que aumentam o tempo da digestão, promovendo a saciedade e ajudando na redução do consumo de alimentos. Além disso, essa microalga tem poucas calorias e ainda tem boas quantidades de ácido γ-linolênico, um antioxidante que desempenha um papel importante no metabolismo e redução da gordura corporal

Quitosona: as fibras formam um gel no estômago, diminuindo a absorção de gordura, fazendo com que sejam eliminadas pelas fezes, o que pode contribuir para a perda de peso. Além disso, as fibras presentes em grandes quantidades na quitosana, ajudam a prolongar a saciedade, o que pode ajudar no emagrecimento. 

Psyllium: é indicado para regularizar os movimentos intestinais, podendo ser usado para o tratamento da prisão de ventre, pois ajuda a absorver água, facilitando a formação e a eliminação das fezes. Além disso, por ajudar a regular o funcionamento do intestino, o psyllium pode ser utilizado nos casos de intestino solto. Esse remédio também pode ser usado para ajudar a diminuir o colesterol ruim e a glicemia após a refeição, pois as fibras do psyllium ajudam a reduzir a absorção de gorduras e do açúcar da alimentação.

Chia: promove a perda de peso, porque absorve uma grande quantidade de água no estômago, formando um tipo de gel que aumenta o tempo de digestão dos alimentos e diminui a fome ao longo do dia.

Guaraná: a cafeína presente no guaraná é capaz de acelerar o metabolismo em até 11% num período de 12 horas. Um metabolismo mais rápido significa que seu corpo queima mais calorias em repouso.

Agar: quando consumido com água, forma um gel no estômago, aumentando a sensação de saciedade, reduzindo a vontade de comer e evitando que sejam ingeridos alimentos e calorias em excesso ao longo do dia, além de não ter calorias, o que pode ajudar a emagrecer. 

Então, basicamente, o remédio promete menos fome ao longo do dia (saciedade), metabolismo acelerado e energia, e eliminação de gordura através das fezes. Eu tomei o primeiro hoje depois de almoçar e já senti a diferença. Fui no banheiro duas vezes (e eu tenho prisão de ventre de ficar quase uma semana sem ir) e me sinto como se tivesse tomado um energético delicinha UAHSUHSAU

O remédio vem 60 caps e diz para tomar uma por dia, então vou ir vendo o que dá. Sábado vou me pesar, mas o peso que quero ver mesmo é o do próximo (24/12), onde eu já vou estar tomando essa cápsula a um pouco mais de uma semana.

Eu sei que em uma dieta de OMD (com a refeição de não mais de 300kcal) eu consigo perder quase dez quilos em uma semana, porque é praticamente 1kg por dia. Isso sou EU, meu metabolismo. E fazendo exercício todo dia, claro. Então, dedinhos cruzados para passar a ceia de Natal com pelo menos 100kg (estou com cerca de 110).

É isso amores, venho aqui dizer como passei a semana sábado que vem, bebam água <3

#icedmonsterclub

[nerdy-the-artist]

Maytroid… sort of… part 4!

So this will be the last time I explain the premise here. In this little series, instead of drawing images for Maytroid, I will be writing scan visor entries that Samus might have come across regarding each topic, based on my own AU. For the current state of the story, these will all be canon, but some of the characters that have either not fleshed out yet, or am simply unfamiliar with, things may change in the future. As for the final week, since it won’t be a clean seven days, I will be releasing the last of these on the 31st. But without any further delay, onto the scans.

Day 20: Meta Ridley

Space Pirate Journal Entry

“I would never be so foolish to voice any of these concerns out loud, but I cannot help but feel that our cunning leader has fallen victim to his own lust for vengeance. We may all feel the same way. After all, the Hunter destroyed our primary base of operations. But his vengeance has dipped into obsession.

Our campaign here was going extraordinarily well. Communications from the target planet had been jammed to prevent Galactic Federation intervention. The planetary defense fleet had sustained significant losses. They were not yet beaten, but they were weak. And their flagship was already being overrun by our boarding groups. Commander Ridley’s plan was working perfectly. The Fuel Gel shipment would have been our’s for the taking. The Commander’s toothy grin brought us all satisfaction, that there was nothing that could go wrong. Then we received our first report about the Hunter’s arrival. As soon as the report sounded across the command deck, Ridley’s smile disappeared. He stared off into space for several seconds, his expression blank. Then, without a word, he turned and strode out of the command deck. Incoming transmissions requesting orders from the commander were left unanswered, and his combat genius was left out. Even with him personally engaging Samus in combat, our own forces slowly began to be thwarted.

I believe this battle to be lost, but I cannot hold a candle to Ridley’s own battlefield wisdom. If he has not ordered a retreat, we will stay and fight. Though I fear it will be to the death.”

Day 21: Omega Metroid

Incomplete Chozo Script

“Our Ultimate Warriors have grown rampant. In our haste to create something that would subdue a great evil, we created another one, one that was just as ravenous. They have begun to feed on the native life of The Agar Planet, something our empath shamans have forbade of them. Where we had control”-illegible-“worse. Instead of the gelatinous bodies that could even be soothing to the touch, they have developed hardened carapaces, sharp claws, and unchecked aggression. One of our empathy, Light Hand, attempted to stop one of the greatest of these creatures from attacking a Moheek. She naively believed that her physical presence would convince the beast to follow her commands. The creature grabbed”-illegible-“six warriors in order to defeat it with our most powerful weapons. This”-illegible-“Quiet Robe believes that this may be a side effect of the Agar energy. However,”-illegible-“could be a result of their rushed creation. In his own words, ‘we are shepherds of life, not”-illegible-“may have to request aid from the Mawkin Hasana. The Ultimate Warriors are growing move dangerous by the days.”

Day 22: Sylux

Blood Skies computer scan

“Our attempts to hire the Bounty Hunter known as Sylux have failed. Previous reports indicated an intense hatred of the Galactic Federation, though the reasons for this animosity have been fairly unclear. What is clear to see is his penchant for disrupting Galactic Federation military supply lines.

Our own agent met Sylux at a bar he had frequented for three months. The agent asked him about the possibility of both a big score, and to twist the knife in the side of the Galactic Federation. Sylux initially showed interest, and the pair left the bar. Contact with the agent was subsequently lost. Further investigation uncovered an unfortunate discovery. The body of our agent was brutally maimed, and Sylux, presumably, scrawled a message in the agent’s own bodily fluids.

‘You’re no better.’

Further attempts to recruit Sylux have been deemed a waste of resources. Recommend search for other possible contractors.”

Day 23: Arachnus

Incomplete Chozo scrypt

“One of the more corrupted Ultimate Warriors was seen attacking an adult Arachnus. Our”-illegible-“creature was drained of its essence in a matter of seconds. After such a display of force against what was once the dominant natural predator of The Agar Planet, the problem can no longer be sidestepped or responded to a slow and delicate manor. A formal request to the Tanumar of the Mawkin Hasana has been”-illegible-“have been asked to remain indoors for their own safety. Still, the Ultimate Warriors continue to attack us. We can only hope that”-illegible

Day 24: Thardus

Orpheon computer scan

“Project Titan is proceeding with passable results. While creating a living weapon with no genetic signature has been deemed impossible, there has been success. The most successful subject has been nicknamed Thardus by security. Large rock structures have been successfully implemented, meaning that it is only a matter of time before we have a creature that can fit into a rock wall and strike when the enemy least expects it. This will make it perfectly camouflageed and difficult for enemies to detect, and with little to no maintenance, unlike costly sentries. To test safe parameters of subject growth, Thardus is to been transported planetside with the next two days.”

Day 25: Chozo Warrior

Intel Scan

“Artifact appears to be a Chozo spear. Carbon dating appears to place this weapon at being left in the dirt for around nine months. Due to the presence of long abandoned Chozo ruins on the planet, it is likely that one or more Chozo returned to this planet within the last six months. All scans of SR-388 report no non-pirate activity above the planet any sooner.”

Day 26: Gandrayda

Paper Note left on Gate

“Congratulations on Zebes! Always nice to see another Hunter hit it big. After all, you are a hunter, right? I don’t mean to pry or demean. I mean, I’d lose my license if it was known I attacked another Bounty Hunter. And how could I face down a bounty Hunter that fought a terror attack on the capitol of the Federation, captured a pirate king, and left a space pirate stronghold in shambles? I mean, that sort of thing is just unbelievable, don’t you think? I mean, it’s a really tough notion to believe. Ya know, tons of fakers claim these sorts of things all the time. But you’re the real deal. Right?

Our target is trapped within the next building, so we got time. Hopefully we can ‘chat’.

See ya, Sammy

Lady Gandrayda”

#metroid #chozo #metroid au #raven beak #samus aran #fanfic #metroid prime #Quiet Robe #Gandrayda #meta ridley #metroid samus returns #SR-388 #metroid dread #Sylux #Ridley

[fullwets]

i blame jon for lanteria popping into my mind like yes lando certainly is a specimen

HES LITERALLY A SPECIMEN!!! welcome back im glad youre still here. lando is tiny not in the physical sense but in the sense that he belongs in a petri dish swimming in agar gel. little dude who got dragged into being a case study for some guy's school project and then whoops guess i'm taking you to f1. grew on him like a microbial culture

#anonymous #ask #i need to stop calling it brain worms/brainrot and just start calling it a lanterial infectionskdjfksmdfk

[foodies-channel]

🍥 Namelaka, white chocolate and brown butter powder, blackberry agar gel, fresh berries

🍔YouTube || 🍟Reddit

#AsianFoodLovers #HealthyFoodForLife #onion #BakingSchool #BakingHobby #FoodTrucks #VeganFood #Brunching #spinach #BakingTips #DessertStory #DessertTime #FoodTruckLife #BakingPorn #AsianFoodBlogger #MexicanFoodLove #BestAsianFood #MexicanFoodie #BrunchSoHard #MorningBrunch #BakingIsFun #BrunchTime #FoodTruckRoundup #dinner #TopAsianFood #DessertArt #FoodTruckin #BrunchIdeas #MexicanFoodLovers #HealthyFoodies

[cottonraincoat]

sometimes I just want to float my brain in obianidalatine agar gel for the rest of eternity

#why must i have a life #they are actually so funny #and not one of them with a normal untraumatized childhood

[femchef]

So today was the first day back for teachers (semester starts on Monday) and I was going over my notes from one of my classes and picking out things to share with another teacher who’s teaching the same class on one of our satellite campuses -

So anyway, does anyone want to read my lecture notes on thickening agents that I turned into a study guide (I wrote one up during the semester because we didn’t have any previously prepared materials because other instructors just skip or gloss over the chapter but I felt like it was worth the time to focus on the topic and also I’m a Nerd about stuff that makes things gooey).

You know what - I’m just going to post it under a cut below, because it’s fun and also an infodump.

**For context, even though my notes go into more specifics than the required reading, the book for the class is called How Baking Works by Paula Figoni (3rd edition, tbh needs an update but is a good reference), and the link I am telling them to refer to for more information on gelatin that includes conversion charts is here:

Thickening Agents Study Guide

1. Thickening vs. Gelling

1.1. Thickening = moving slowly, viscous, but still some movement while set

1.1.1. Either when sugars and proteins become loosely entangled or when water is absorbed and trapped by swollen starch granules, or when air bubbles in foams or fat droplets in an emulsion slow water movement.

1.2. Gelling = completely set, no movement whatsoever

1.2.1. When water and other molecules are prevented from moving around at all, usually when sugars and proteins bond or tightly entangle and form a larger network that entraps water and other molecules.

1.3. A number of thickening/gelling agents are interchangeable in different quantities.

2. Food-Grade Gelatin (Type A Gelatin) is produced by boiling or soaking pigskins in acid; the connective tissue breaks down into thick strands of collagen and thinner strands of gelatin

3. Powdered Gelatin is made from lower-grade pulverized sheets

4. For more information, take some time to view the attached link in blackboard and the conversion charts.

5. Vegetable Gums = polysaccharides that absorb large quantities of water and swell to produce thick liquids and gels. Veg Gums are a nice source of dietary fiber (think fiber one Powder added to drinks)

5.1. Pectin = present in all fruits

5.1.1. LM (low Methoxyl) Pectin = Also comes from citrus peels or apple. Used in low-calorie jams and jellies, relies on calcium rather than sugar to solidify. Suitable for dairy-based products. Becomes increasingly firm as calcium is added until it reaches saturation point, at which time it begins to reverse in process and soften.

5.1.2. HM (high Methoxyl) Pectin = Comes as Rapid Set or Slow Set; extracted from citrus fruit peels. Rapid-Set for products that require suspension; Slow-Set for recipes that require a smooth texture with no suspension (such as a jelly)

5.1.3. NH (Thermal Reversible) Pectin = Modified LMP; Requires sugar and acidity to gel (and less calcium), and can be melted, set and remelted – requires heat to activate properly. ‘NH’ because of the Ammonia Hydroxide treatment it receives to modify (NH3(aq))

5.1.4. Apple Pectin = Derived from apples. Usually sold as a powder, can be used as a gelling and thickening agent, as well as a stabilizer. Is high in healthy carbs, dietary fiber, sodium, manganese, copper, and zinc – which is why it is a common ingredient in health supplements and pharmaceuticals. Additionally used in laxatives for natural purgative qualities.

5.2. Agar = Is a polysaccharide extracted from either of two varieties of red algae (ogonori and tengusa); has gelling/setting properties that behave remarkably like animal protein. Less agar is required than gelatin, and agar has the benefit of holding shape at room temperature. Cannot be used to stabilize aerated products, and does not whip well.

5.3. Carrageenan = a family of sulphated polysaccharides, name comes from variety of red seaweed found off the Irish Coast termed “Irish Moss”. Typically used in conjunction with meat and dairy products, for which they work particularly well, in large-scale production for stabilization, thickening gelling and texturing.

5.4. Guar and Locust Bean Gum

5.4.1. Guar Gum = Extracted from the endosperm of Guar Beans (legume); does not self-gel like LBG, but is more soluble. Requires high temperatures, high ph and longer times to cause gelling. Low-cost alternative to many other agents and starches, and is 8 times more effective than cornstarch. Used commercially, and stays stable when frozen/thawed.

5.4.2. Locust Bean Gum = Extracted from endosperm of bean on Carob Tree. Dispersible in hot and cold liquid, and converts to gel with addition of minimal amount of sodium borate. Is naturally sweet and is typically used to sweeten foods and as a replacement for chocolate.

5.5. Gum Arabic = Acacia/Senegal/Indian/Sudani Gum = Harvested from Sap of two Acacia Tree Species. Primarily used as a stabilizer (such as in sodas and cosmetics).

5.6. Gum Tragacanth = derived from several species of legumes in the genus Astragalus (Tragacanth, lit. “Goat + Thorn”, which is common name). Largely produced/exported from Iran. Is viscous, odorless, and tasteless water-soluble sap. Traditional binder for pigments in artist’s pastels, and main gum used in fabricated Gumpaste.

5.7. Xanthan Gum = derived from a species of bacteria, Xanthomonas Campestris (same bacteria which causes a variety of plant diseases, such as black rot in brassicas and bacterial wilt in turf grass). Produced via fermentation of glucose and sucrose. Is used to stabilize emulsions (is not an emulsifier in itself). Also helps suspend solid particles in liquids. Commonly used as a thickener in egg white substitutes and to build matrix in gluten-free products where there is no gluten-development.

5.7.1. Shear Thinning/Pseudo-Plasticity: Non-Newtonian behavior of fluids who’s viscosity decreases under ‘shear strain’. Examples Ketchup and Salad Dressing.

5.8. Methylcellulose = “Modified Vegetable Gum” an emulsifier and bulk-forming laxative. Unique property of Setting when Hot and Melting when Cold – commonly used in ice creams for this reason.

6. Starches = Starch molecules are polysaccharides that are arranged in one of 2 ways: either as long, straight chains or as short, but highly branched chains.

6.1. Amylose = long, straight chain starches

6.1.1.  Clouds when cooled

6.1.2.   Firm, heavy-bodied gel when cooled

6.1.3.   Not freezer stable

6.1.4.   Thicker cold than Hot

6.1.5.  Masks flavors

6.2. Amylopectin = short, branched chain starches

6.2.1.   High Clarity

6.2.2.   Thickens, but does not Gel

6.2.3.   Less Likely to weep over time

6.2.4.  Less likely to weep when thawed (more freezer-stable)

6.2.5.  Same thickness hot or cold

6.2.6.  Less likely to mask flavors

6.3. Cereal Starches = extracted from endosperm of cereal grains

6.3.1. Cornstarch

6.3.2. Rice Starch

6.3.3. Wheat Starch

6.3.4. Waxy Maize

6.4. Root Starches = Extracted from roots/tuber plants

6.4.1. Potato Starch

6.4.2. Tapioca Starch

6.5. Modified Food Starches = Starches treated with one or more chemicals to possess more desirable properties or results. (i.e. increased stability with excessive heat/acid, texture, speed of setting)

6.5.1. Corn

6.5.2. Potato

6.5.3. Arrowroot

6.5.4. Tapioca

6.5.5. Waxy Maize (clear and clearer tasting)

6.5.6. Instant Starches = pregelatinized or cold-water swelling (jello cold pudding mix).

6.6. Refer back to previous chapters about gelatinization of starches

6.7. Refer to chart 12.5, pg. 337 for a comparison of properties

Homework: 1-30, Ch. 12

#food stuff #work things #gelatin #study guide #fun with stabilizers #go forth and gellify!