Agar / 100 G
Properties
| Melting Point | 80-90 °C (1.5% in water) |
Product Description
Agar is a gelatinous substance derived from seaweed, commonly used as a gelling agent in food preparation and microbiology. It is prized for its ability to form a stable gel at relatively low concentrations.
Application:
Agar is widely used in various applications, including as a solidifying agent in microbiological culture media, a thickening agent in food products, and as a vegetarian alternative to gelatin in desserts and confectionery.
Articles:
- A Hidden Pitfall in the Preparation of Agar Media Undermines Microorganism Cultivability
Publication Date: 13 November 2014
Tomohiro Tanaka, Kosei Kawasaki, Serina Daimon, Wataru Kitagawa, Kyosuke Yamamoto, Hideyuki Tamaki, Michiko Tanaka, Cindy H. Nakatsu, Yoichi Kamagata
https://doi.org/10.1128/AEM.02741-14
- Agar extraction process for Gracilaria cliftonii (Withell, Millar, & Kraft, 1994)
Publication Date: Available online 11 July 2009
Vivek Kumar, Ravi Fotedar
https://doi.org/10.1016/j.carbpol.2009.07.001
- Growth of Arabidopsis thaliana seedlings under water deficit studied by control of water potential in nutrient‐agar media
Publication Date: 01 September 2000
Corine M. van der Weele, William G. Spollen, Robert E. Sharp, Tobias I. Baskin