Naked Science Forum
Non Life Sciences => Chemistry => Topic started by: Bill.D.Katt. on 06/10/2011 16:06:54
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After making some pasta in very little water, I noticed that what water remained after I poured it out had congealed to a jello like blob. Is this because of the starch? And if so, would this work to grow bacterial cultures?
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A lot of bacteria will produce enzymes that dissolve the starch. That's why they use agar; fewer organisms have evolved to eat boiled seaweed.