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   Mainline cell activator with cheaper base mix
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   Old Thread  #71 22 May 2022 at 10.00am  Login so you can post / reply  Register so you can join in!
In reply to Post #69
I suppose that's the question i was asking or invitation for opinion as has been rightly stated we don't know what's in the basemix. Has any of the tests suggested that that reaction is only with the dedicated basemix or does it react the same with others? Some have suggested it works well in other basemixes on this thread but that doesn't mean that it's as or equally effective for sure. You guys clearly have a wealth of bait knowledge so was just interested in your thoughts/conclusions .
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   Old Thread  #70 22 May 2022 at 9.11am  Login so you can post / reply  Register so you can join in!
In reply to Post #69
Thatís why the baits are soft

Have you tasted the activator, I have, really harsh
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   Old Thread  #69 22 May 2022 at 8.23am  Login so you can post / reply  Register so you can join in!
In reply to Post #68
I must say I think there is something in the cell activator (maybe that amylase) that makes the dough (and finished bait) behave a bit different to dough that has been made with other liquids.
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   Old Thread  #68 22 May 2022 at 7.01am  Login so you can post / reply  Register so you can join in!
In reply to Post #67
The mainline baits have always had some kind of activator, or in the case of assassin 8 a catalyst (google catalyst) that should help you

If you read about the Grange bait, part 1 and part 2 that should tell you a bit

Discussions around the Cell are purely speculation because we do not know exactley what goes in it but based on what I have said about Mainline, do your own thinking

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   Old Thread  #67 22 May 2022 at 6.46am  Login so you can post / reply  Register so you can join in!
In reply to Post #66
Right thanks. So does that confirm or dispel the claim that the cell activator only reacts to certain dry ingredients in the cell basemix or not? If that is true then it is fairly ineffective in any other basemix i assume or is it just a flavoured gimmick with very good sales promotion as i believe was suggested earlier?
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   Old Thread  #66 21 May 2022 at 2.08pm  Login so you can post / reply  Register so you can join in!
In reply to Post #65
I have not seen any reaction of the cell liquid after about a week. I even put them in a new (now really airtight) bag with some added water. No mold, no sugars coming out. Nothing.
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   Old Thread  #65 21 May 2022 at 2.03pm  Login so you can post / reply  Register so you can join in!
In reply to Post #63
Please excuse my naivety but is the conclusion that the activator with another comprehensive nut type mix like the ones suggested from Trent or AA a viable alternative to cell to answer the OP's question??
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   Old Thread  #64 16 May 2022 at 7.52pm  Login so you can post / reply  Register so you can join in!
In reply to Post #62
Tight enough for this
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   Old Thread  #63 16 May 2022 at 7.21am  Login so you can post / reply  Register so you can join in!
In reply to Post #61
There is absolutely no difference in hardness to be detected.

I will add some water and put them in a deep freeze bag that I will close by a tight knot. Maybe that will help.
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   Old Thread  #62 16 May 2022 at 6.57am  1Login so you can post / reply  Register so you can join in!
In reply to Post #61
As an ardent consumer of zip lock bags I assure you not many are truly airtight.
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   Old Thread  #61 16 May 2022 at 6.33am  Login so you can post / reply  Register so you can join in!
In reply to Post #60
The bags are air tight and will create anaerobic conditions.

Bit on enzymes and bacteria here;

Bacteria produce a variety of enzymes that allow for complex chemistry to occur. Bacteria are actually the factories that produce enzymes. When the right bacteria are present, in the right quantities, and under the right conditions, they produce enzymes much more economically than people can manufacture them

May be better covering them in a little water? I would check the texture for softening though

The more I think about it I think the activators are mainly CSL based and a flavour addition and then an enzyme.
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   Old Thread  #60 15 May 2022 at 10.48pm  Login so you can post / reply  Register so you can join in!
I am testing Bob's setup; making them sweat on a bag and see if there is a different reaction in baits with cell liquid and without.

Now, after 3 nights in a double zip lock bag nothing to see yet. But I suspect the zip lock bags aren't fully airtight. Does anyone know if the bags must contain air/oxigen or absolutely no oxigen for a reaction to follow? Thinking I'm doing it wrong here
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   Old Thread  #59 9 May 2022 at 5.58pm  Login so you can post / reply  Register so you can join in!
In reply to Post #58
Ah, yes okay!
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   Old Thread  #58 9 May 2022 at 5.58pm  Login so you can post / reply  Register so you can join in!
In reply to Post #55
I mean once submerged. It breaks down quicker than other filler ingredients to
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   Old Thread  #57 8 May 2022 at 8.34pm  Login so you can post / reply  Register so you can join in!
In reply to Post #56
Usually I'll make it and leave in a warm place for it to continue breaking down starches and begin to ferment. Once it's ripe I'll either use or freeze it at the correct stage, that sticky slightly boozy smell stage. If I'm making a proper amylase bait I use bacterial amylase and one called alcotec. They both work at different temps so gets a good time frame to work once in boiling water.
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