Table 6. Diet formulation improvement for WCR development (109 g).
| Ingredients | Pleau et al. (2002) | WCRMO-1 |
|---|---|---|
| Sucrose | 3.85 g | 2.5 g |
| Wheat germ (raw, ground) | 5.45 g | 5.5 g |
| Casein | 3.23 g | 2.5 g |
| Cellulose | 1.38 g | 1.5 g |
| Corn root powder | 0.63 g | 1.5 g |
| Agar | 1.45 g | 1.5 g |
| Linseed oil, raw | 40 μl | 25 μl |
| Wheat germ oil | - | 25 μl |
| Cholesterol | 6 mg | 6 mg |
| Wesson's salt mix | 0.93 g | 0.93 g |
| Vanderzant Vitamin mix | 0.90 g | 0.90 g |
| Methyl paraben | 0.10 g | 0.10 g |
| Sorbic acid | 64 mg | 64 mg |
| Potassium hydroxide (10%) | 3.5 ml | 3.5 ml |
| Streptomycin (12.8 mg/ml) | 6.4 mg | 6.4 mg |
| Chlortetracycline (10.0 mg/ml) | 6.4 mg | 6.4 mg |
| Distilled water | 88 ml | 88 ml |
| Green food coloring | 64 μl | 64 μl |