Recipes for Fruit flies.
1 cup water
1 tablespoon cornmeal
1 tablespoon molasses
1 teaspoon powdered agar
1/8 teaspoon calcium proprionate
1 package bakers yeast
Mix all ingredients except yeast, then heat until boiling. Quickly pour mixture into clean culture jars. Cap and let cool to room temperature. This mixture can be stored in the refrigerator with a tightly capped lid until ready for use. When ready to use, sprinkle a couple granules of baker's yeast on the surface and add fruit flies.

Standard Medium
13.5g cornmeal
18g molasses
2g Agar
0.3g Nipagin
0.1l water
This quantity is enough for four small milk bottles. Pour two-thirds of the water into a pan. Add the cornmeal and molasses to the cold water. Bring the mixture to the boil and cook for several minutes. Add the agar (and Nipagin if using) to the remaining cold water and mix them thoroughly. When cornmeal and agar are ready, pour in the agar and cook the whole for a few minutes longer, stirring constantly. The mixture is ready for use while it is still thin enough to pour easily, but will gel firmly on cooling. Note: all ingredients should be mixed in the cold water first to prevent lumps forming, and the food should be stirred constantly. The day before flies are to be put into the containers, a generous sprinkling of yeast granules should be placed onto the surface of the set gel.

6 Bananas
Yeast powder
1/2 package Soft Brown Sugar
1 package Porridge
Mash the bananas, add some water until smooth. Mixture it with the yeast and sugar. Finally add the porridge powder until it is a nice pulp. Wait one night and add again a little bit of porridge powder.

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