Ingredients | CL | A | ASG | SG | S | G |
---|---|---|---|---|---|---|
Agar (gm.) | 0 | 60 | 30 | 0 | 0 | 0 |
Starch (gm.) | 0 | 0 | 35 | 75 | 150 | 0 |
Gelatin (gm.) | 0 | 0 | 35 | 75 | 150 | |
White Kidney Bean (gm.) | 0 | 1000 | 1000 | 1000 | 1000 | 1000 |
Brewer yeas (gm.) | 0 | 150 | 150 | 150 | 150 | 150 |
Ascorbic acid (gm.) | 0 | 15 | 15 | 15 | 15 | 15 |
Sorbic Acid (gm.) | 0 | 5 | 5 | 5 | 5 | 5 |
Methyl benzoate (gm.) | 0 | 9.5 | 9.5 | 9.5 | 9.5 | 9.5 |
Formaldehyde (ml.) | 0 | 10 | 10 | 10 | 10 | 10 |
Distilled water (ml) | 0 | 2000 | 2000 | 2000 | 2000 | 2000 |
Castor plant (gm.) | 1000 | 0 | 0 | 0 | 0 | 0 |
Economic impact | ||||||
Gel cost/kg diet (US $) | 0.0 | 2.4 | 1.41 | 0.42 | 0.15 | 0.75 |
Cost saving (%) | 100% | – | 41.25 | 82.5 | 93.8 | 68.8 |