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Stupid LC questions


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#21 pastyoureyes

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Posted 29 October 2020 - 07:09 PM

It's just a 3% solution of karo water. 3cc karo per 100mL water.
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#22 jrh

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Posted 29 October 2020 - 10:25 PM

4.This is going to be more difficult to accomplish than just shooting spores into nutrient water. If you figure out a good process I'd love to hear about it.

 

I was assuming that I could do something like this 

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#23 pastyoureyes

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Posted 30 October 2020 - 05:03 AM

Go ahead and try it. As far as I know you didnt mention having a flowhood. Not saying it wont work without one but there is a much higher risk of contamination with this method than simply squirting spores into solution. Not impossible just a little more difficult.

#24 DickMoby

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Posted 30 October 2020 - 08:15 AM

It's just a 3% solution of karo water. 3cc karo per 100mL water.

 

Ah I see.

Dextrose LC,  Karo is made of Glucose which is Dextrose.

 

Karo is expensive where I live, I'm using Dextrose powder for agar and LCs.

 

Thanks for the reply!



#25 pastyoureyes

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Posted 30 October 2020 - 07:53 PM

Karo is just more readily available. I also use it in my gummi recipe.

#26 FunG

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Posted 31 October 2020 - 12:48 AM

Why do people call it karo?

Over here in canada it's called corn syrup.

#27 Choices

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Posted 31 October 2020 - 12:49 AM

Karo is the actual product name.

6faf84678d3e480ad3bcecbb073d6861.jpg

Edited by Choices, 31 October 2020 - 12:50 AM.

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#28 DickMoby

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Posted 31 October 2020 - 06:38 AM

Guess I'd also buy it if it wasn't that expensive compared to dextrose powder.

The 700g karo bottle has a good amount of water in it and costs 10$ here.

 

Plain dextrose powder costs here 16$ for 5 kilo, 22$ for 10 kilo or 39$ for 25 kilo - while karo contains about 500g dextrose per 10$. 10 bottles of karo cost 100$ and contain about 5 kilo of dextrose, 5 kilo of plain dextrose are 16$.

 

Karo is imported tho, not sure how the prices are in the US and canada

 

Edit:

just found a cheaper brand from korea thats 4,20$ for the same size bottle but its still alot more expensive


Edited by DickMoby, 31 October 2020 - 06:44 AM.


#29 Choices

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Posted 31 October 2020 - 07:57 AM

My recipe makes 2 LCs so adjust accordingly.

500ml. Distilled water

4mg (1tsp) LME

4mg (1tsp) Dextrose

1 tsp Karo Syrup

Boiling water dissolve and stir as best as you can, then I filter through dbl coffee filters a few times to filter out any un-dissolved ingredients. PC 25mins 10psi.

With this recipe and procedure, and I don’t over PC they come out crystal clear and they are very quick. I’ve had growth with in a few days form MS syringe. But everyone has what works for them.

#30 pastyoureyes

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Posted 31 October 2020 - 08:01 AM

1 bottle of karo will make about 4 gallons of LC. The reason most of us use it is because its readily available not because it's cheaper. Some may be in areas where light corn syrup isn't as readily available. It's worth the cost to be able to grab a bottle for a few bucks while grocery shopping. If you have to order something might as well order dextrose since you can use it in agar.

Dextrose might leave a sediment in your LC if not mixed well enough. Not sure if you really care about that. I've not tried it so report back and let us know if you do.
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#31 DickMoby

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Posted 31 October 2020 - 09:23 AM

I don't mind having some sediment in my LCs, theres also pieces in them when inoculated with agar, thats when the stir bar comes into play.

 

I personally buy everything in bulk, small amounts waste alot of money in the long run and with all the things that are needed for different species, agar, LCs, bulk stuff, lids, bags and many other things it adds up quick to buy unnecessary expensive small amounts.

 

But thats just me.



#32 FunG

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Posted 31 October 2020 - 11:06 AM

I prefer the powdered dextrose (back when I was still toiling with lc's) the sugars wont caramelize like the syrup based dextrose.

And it's always clear without having to filter.

#33 pastyoureyes

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Posted 31 October 2020 - 04:28 PM

I prefer the powdered dextrose (back when I was still toiling with lc's) the sugars wont caramelize like the syrup based dextrose.
And it's always clear without having to filter.


What makes you say it carmelized did it change color?

#34 FunG

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Posted 01 November 2020 - 10:42 AM

No, the sediment is carmalization of the sugars.

#35 pastyoureyes

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Posted 01 November 2020 - 05:55 PM

I've never seen sediment with karo.
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#36 coorsmikey

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Posted 01 November 2020 - 06:13 PM

Me neither! And I always end up caramelizing LC's. Potato water and malt extract gives me sediment but never corn syrup unless I use crappy tap water in combination. Caramelization typically just turn the solution yellow or brown, IMAE in my actual experience anyway.



#37 DickMoby

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Posted 01 November 2020 - 06:23 PM

Wasn't sure if I want to do another comment.

Felt like it transformed into one of these "whos right and whos wrong" things.

 

Cant tell if some of the sediment in my LCs comes from the dextrose, I use unfiltered malt with dextrose or plain malt, sometimes with a little spirulina or honey, depending on the used agar before on the culture thats used to inoc the LC.

 

Just wanted to mention that dextrose is cheaper, everyone can of course use whatever they want.

The sediment causes no problems at all, the myc grows pretty well on it but without a magnetic stirrer I would prefer to filter it out, might clog the needles.

 

For fun I'll check tomorrow if a mixture of 75 dextrose and 25 water makes a karo like syrup.


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#38 pastyoureyes

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Posted 01 November 2020 - 08:00 PM

I've always wondered what carmelized karo would look like. Assumed it would be a color change.

I doubt sediment would hurt anything, more of an aesthetic thing.
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#39 DickMoby

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Posted 02 November 2020 - 04:11 PM

75g dextrose and 25g water

 

2s9rtyoz.jpg

 

cold mixed it was a white paste, had to microwave it for a few 25 sec rounds to melt and mix properly, stayed as clear as it is on the picture after the cool down.

Not sure how the consistency of karo is, this here is a little thick, no splashes when I take a spoon full and drop it from 30cm hight into the jar but its still very liquidy and far from honey.

 



#40 DickMoby

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Posted 03 November 2020 - 08:07 AM

Well it turned back into powder over night

 

IMG_20201103_120147.jpg

 

No idea how thats physically possible after melting and being a syrup but it happened.

Normally it should've been a glass like plate after the liquid evaporated but I didn't even expect the water to evaporate.


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