Agar / 500 G

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

https://doi.org/10.1093/jexbot/51.350.1555