According to the nutrition information on the back of the bag and some quick calculations, powdered Xanthan Gum has a density of a little over 610mg/ml (or about 10 slugs/hogshead).
I think I may be an Applied Microbiology nerd.
See, when I put dirty dishes in the sink to wash later, I often fill them up with water to soak. I didn’t see this much in Idaho, but down here in Texas I notice that if I leave them too long, the water will sometimes end up turning into a thick slime.
And here I am, wondering what kind of slime it is and if I could find a way to produce it in quantity and purify it (and then find something useful to do with it).
I’m also wondering if this delightfully simple gel electrophoresis technique might be scaled up for more production-type purposes.
2 thoughts on “Since I’m sure you’re all aching to know:”
I never, ever leave dishes soaking in water. Stagnant water gives me the creeps, even if it is in my sink. blech.
But….then how DO you make your household supply of exopolysaccharides?
And what kind of microbiologist doesn’t like stagnant water? There’s all kinds of microbiology that goes on in those! Not like boring old CLEAN water…
(Oddly enough, I actually dislike getting food – whether it’s still edible or not – on my hands – including used dishwater. It’s not so bad with gloves, though.)