Things to do in the lab:

In a large plastic container, which has a lid, combine the following ingredients:

• 225 g Agar (Sigma A-7002 or USB 10654, stored in flyroom, do not use Bactoagar or agarose)
• 870 g Table sugar (sucrose from the grocery store, not reagent grade, stored in the fly room)
• 180 g  Torula yeast (do not use Baker's yeast), Yeast 500, or Formula 95 protein: A large container of Torula yeast is stored in right-hand cabinet of the cold room - a smaller working container is kept in the fly room; Yeast 500 and Formula 95 protein are stored in the cabinet under the balance.  These are fine powders so try to limit what disperses into the air by using a scoop.

Assemble the following components on a cart for transport.

• Mixture of dry ingredients described above
• Three, 46 oz cans of grape juice and a can opener
• 220 ml of 1.25 M NaOH (recipe below)
• 112 ml of Acid Mix A (recipe below, stored in the refrigerator)
• Autoclave glove for protection from steam.
• 50 styrofoam trays.
• Keys to enter room 172 N. Frear.
• Tubing for Monostat pump

Rinse the kettle with water and let the water drain through the bottom. Close the valve.

Add 5.5 liters of water and 3 cans of grape juice. Check the depth of the solution with a ruler - it should be about 5 inches.

Turn on the stirrer at a speed of ~2.

Open the steam valve and, with a autoclave glove for protection, open the valve to purge condensate from the steam line. There will be a loud noise as the condensate is purged. Once steam is emitted, the purging valve can be released.

Bring the solution to a boil.

Intermittently close and open the steam valve in order to maintain the solution at or near boiling.

Slowly add the dry ingredients and avoid clumping (take 30 to 60 seconds to pour the material).

Cook for 8 to 10 minutes. Regulate the steam to maintain the solution near boiling.

Stop the stirrer and check the depth of the mixture. Add water to bring the depth back to 5 inches.

Turn on the stirrer and turn off the steam.

Add 220 ml of 1.25 M NaOH and 112 ml of Acid mix A. Stir for 3 to 5 minutes

Turn off the stirrer.

Put the monostat pump on the cart and begin pouring plates. I found that I could pour rows of trays on the floor. Fortunately the floor is level enough so that the food forms in an even layer. You might also find the wire shelves and the metal shelf next to the sink to be suitable. If the solution becomes too viscous, release steam into the jacket of the kettle for a short period.

When the food is used up, clean-up the kettle and pump. Fill the steam kettle with water to a depth above that of the original food mixture and bring the water to a boil. Scrub the inside of the kettle with the large brush. When the water is boiling, pump the water through the line of the monostat pump. Shut off the steam and drain the hot water by opening the valve at the front of the kettle. Repeat this procedure with fresh water. Two rounds should be sufficient to clean everything.

By now, the grape trays should be hardened. Wrap them in stacks of three or four (depending on how many cages are set up) in plastic wrap and pile them onto the cart. Clean up bench tops, floor and any dirty equipment. Transport the grape plates upstairs and store in covered bins in the cold room.