Food
Recipe:
| Batch size |
water |
Agar |
Yeast |
Mollassas |
Cornmeal |
Methyl-paraben |
Propionic acid |
| 1 |
1.9L |
20g |
54g |
133mL |
133g |
30mL |
11mL |
| 5 |
9.5L |
100g |
270g |
665mL |
665g |
150mL |
55mL |
| 10 |
19L |
200g |
540g |
1.3L |
1.3kg |
300mL |
110mL |
| 15 |
28L |
300g |
810g |
2.0L |
2.0kg |
450mL |
165mL |
| 20 |
38L |
400g |
1.1kg |
2.7L |
2.7kg |
600mL |
220mL |
| 25 |
48L |
500g |
1.4kg |
3.3L |
3.3kg |
750mL |
275mL |
| 30 |
56L |
600g |
1.6kg |
4.0L |
4.0kg |
900mL |
320 |
| 38 |
66L |
726g |
1.9kg |
4.7L |
4.7kg |
1.05L |
376mL |
| 50 |
76L |
836g |
2.2kg |
5.4L |
5.4kg |
1.2L |
426mL |
| 59 |
86L |
946g |
2.5kg |
6.1L |
6.1kg |
1.38L |
490mL |
| 70 |
95L |
1.05kg |
2.8kg |
6.7L |
6.7kg |
1.52L |
542mL |
| 80 |
105L |
1.16kg |
3.0kg |
7.5L |
7.5kg |
1.68L |
599mL |
Procedure
-
Measure the required amount of distilled or de-ionized water.
-
Weigh out appropriate amount of agar and sift into the water and heat
until fully dissolved/boiling.
-
Slowly add the yeast to the agar sol'n while stirring.
-
Add the mollassas.
-
Add cornmeal.
-
Heat the mixture to 85 degrees C. Do not allow the temperature to exceed
85 degrees as this can cause the food to not set properly.
-
Add methyl-paraben sol'n.
-
Add propionic acid.
-
Do not leave fresh food uncovered. Stopper or cover with cheese cloth
to avoid getting stray flies in the bottles or vials.
Notes: Methyl paraben sol'n is a 10% g/mL solution.
Batch size refers to the number of trays of media that can be produced
from each volume using our equipment.
Due to current facilities batch sizes smaller
than 30 have not been thoroughly tested and may need adjustments. Agar
and cornmeal can be adjusted as needed for pourability and firmness.
FlyGuy@UCLA.EDU Last modified 6/2000 