Agar
Reagent grade, Gel strength ≥ 1300 g/cm2
- Product Code: 133701
Alias:
agar; agar powder, agar, watercress
CAS:
9002-18-0
| Molecular Weight: | Molecular Formula: | (C₁₂H₁₈O₉)n | |
|---|---|---|---|
| EC Number: | 232-658-1 | MDL Number: | MFCD00081288 |
| Melting Point: | 85-95 °C | Boiling Point: | |
| Density: | Storage Condition: | Room temperature, seal, dry |
Product Description:
Agar is widely used in microbiology as a solidifying agent in culture media. It provides a stable gel structure that supports the growth of bacteria, fungi, and other microorganisms without being degraded by most microbes. Its high melting and low gelling temperatures make it ideal for maintaining cultures at room temperature or in incubators.
In food industry, agar serves as a thickener, stabilizer, and gelling agent in products like jellies, desserts, puddings, and canned meats. It is popular in vegan and plant-based foods as a substitute for gelatin.
Agar is also used in molecular biology and biochemistry for gel electrophoresis, particularly in DNA and RNA separation. Its porous structure allows for effective size-based separation of nucleic acids.
Additionally, it finds application in dentistry for making dental impressions and in cosmetics as a texture enhancer in creams and lotions.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 100.000 | 10-20 days | $66.78 |
+
-
|
| 500.000 | 10-20 days | $200.95 |
+
-
|
| 1000.000 | 10-20 days | $351.21 |
+
-
|
| 5000.000 | 10-20 days | $1,576.72 |
+
-
|
Agar
Agar is widely used in microbiology as a solidifying agent in culture media. It provides a stable gel structure that supports the growth of bacteria, fungi, and other microorganisms without being degraded by most microbes. Its high melting and low gelling temperatures make it ideal for maintaining cultures at room temperature or in incubators.
In food industry, agar serves as a thickener, stabilizer, and gelling agent in products like jellies, desserts, puddings, and canned meats. It is popular in vegan and plant-based foods as a substitute for gelatin.
Agar is also used in molecular biology and biochemistry for gel electrophoresis, particularly in DNA and RNA separation. Its porous structure allows for effective size-based separation of nucleic acids.
Additionally, it finds application in dentistry for making dental impressions and in cosmetics as a texture enhancer in creams and lotions.
| Mechanism | - |
| Appearance | - |
| Longevity | - |
| Strength | - |
| Storage | - |
| Shelf Life | - |
| Allergen(s) | - |
| Dosage (Range) | - |
| Recommended Dosage | - |
| Dosage (Per Day) | - |
| Recommended Dosage (Per Day) | - |
| Mix Method | - |
| Heat Resistance | - |
| Stable in pH range | - |
| Solubility | - |
| Product Types | - |
| INCI | - |
Purchase History for
Loading purchase history...
Cart
No products
Subtotal:
$0.00
$0.00
Total :