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In reply to Post #43
It sounds promising mate. Maybe you used too much corn or too little water resulting in the starch that had been hydrolysed soaking back into the remaining starch making it stiffer again. Maybe a little more heat will reactivate the amylase and get it working again. From your initial findings I'd say that if the paste became more liquid after adding the cell then amylase is the likely culprit. If you wanted to try it again I'd suggest adding enough water to the corn to make it really wet almost like soup as it will soak up loads of water as it get hot around 60c. Add the cell while still warm and keep stirring.
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In reply to Post #42
Hi Steve,
I just tested it. I took a cup of corn meal, put water on that, let it microwave for 1 minute at 600 watts then stirred everything up until pretty solid. Then let it cool down and put 5 ml of Cell Activator on it and stirred it up.
Afterwards the whole mix was back pretty runny again. Not as runny as I just put in the water just before heating, but pretty runny and shiny again. I think there is amylase in Cell Activator then, right? I was thinking it could also be, that I am just thinning down the whole mix and thus making it more fluid?
Oh and I made pictures of all stages so you can check if it did the procedure right?
Edit: after a while (I guess 1 hour) that mix turned a bit stiffer again. That can't happen when there is amylase in it as that dissolves the starch, I think?
I made some test batches tonight aswel and the dough batch with the cell activator felt different to the other with just csl, some syrup and a CC Moore bait booster.
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In reply to Post #41
I will buy some porridge for you and test it out. I may send you a message to get precise instructions about Wat and how to do. 
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In reply to Post #39
Bit of an odd request but to put my theory of the activator having amylase in it you could test a small amount of cooked cereal, something like ready break. Make porridge as usual and when cooled to room temp add a small amount of activator and see if the porridge turns to liquid.
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In reply to Post #38
Lol I doubt I've solved much but one thing I'm absolutely certain of is that shelf life baits are a waste of time as a proper food source. I love this kind of stuff and when you consider how quickly some things ferment it does make a lot of sense. I think mark said that the golden time of fermentation is 48hrs to be at peak usage..about the same time as a bag of cell starts to turn.
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In reply to Post #38
I just bought a bottle of the activator and I will test Bob's idea out. Will make 2 test batches (one with just the cell activator and one with csl, ams some other liquids) and see if there is a difference with my baits after a few days in a bag.
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In reply to Post #35
My neither 
Interesting thoughts
I will go back to Christians comments though. Mentioned this before about the Mainline activ 8 dumbells when they came out, I thought perfect to keep a pot in the bottom of the rucksack, shelf life, not at the races compared to the freezer bait for me. Maybe the preservative kills the “activ” edge
Think you may have solved the mystery, it’s fermentation
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In reply to Post #34
I've always thought that mainline use relatively simple science to create a reaction that is then applied to a pretty simple food source which with excellent promotion is a surefire winner
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In reply to Post #34
I think we are discussing the activ element again 
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In reply to Post #33
As ever I've got a different angle (that's probably wrong) but regarding sugars and yeasty type foods under water I've started thinking that by massively promoting lakebed bacterial activity with the introduction of sugar and food for bacteria, the levels of multiple enzymes secreted by those bacteria could in effect turn a simple sugar/yeast feed into a super food that's very easily digested. Obviously this would take some time to happen unless that process has already started before being introduced, similar to the old white spores on activ 8....mind you, I could well be talking out of my Arris as I'm no scientist
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So are we saying that there is some genuine secret recipe science magic in the much maligned Cell after all?!
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In reply to Post #32
Fascinating stuff. Sugars and yeasts, underwater, perfect for anaerobic conditions too. Maybe carp are just piss heads and like a bit of ethanol in their lives lol, or maybe this is the real reason for the attraction with fermenting baits 
I have out of interest looked at a few brewers super yeasts and some are quite temperature tolerant, since one of your previous posts lol 
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In reply to Post #30
Lol,it's good to keep the grey matter ticking over  . That's interesting thinking about utilising carbs in low oxygen levels  .I guess when you consider the amount of commercial fisheries that must be borderline non existent d/o levels then a bait that's easier to digest with energy provided from lipids and a lower protein source requiring less energy to digest is a winner  ?..As for phytase, wasn't that supposed to make the "cereals" more digestible via better uptake of potassium?...
Edit. As for amylase, it's easy to use as it works in varying pH as well as wide temp band dependent on type of amylase. As long as the starch is gelatanised then itll turn well
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In reply to Post #29
Truth is I have no idea trial and error might tell you something, a test mix with just the activator and no other liquid additives and one with them all, mix, boil, freeze and then thaw out in an airtight polybag and see if they sweat up the same over a couple of days. Might show you something.
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In reply to Post #28
Fermentation = Ethanol.
Goldfish and carp metabolize carbs differently than other animals when oxygen is scarce. The creatures convert these carbs to ethanol, which they expel from their gills. This means the lactic acid does not build up in their bodies, allowing them to survive in the low oxygen environment. Wonder if this is the real reason for the attraction, as well as a free meal 
The Mainline mystery continues
I’m guessing fermentation is far easier to produce consistently in a freezer bait than controlling an enzyme. I remember the old grange thread and it claimed Phytase was the enzyme used, and then the CSL
You always get me thinking Lincs
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