Agar
Ash content ash ≤1.5%, High gel strength(1000-1200 g/cm2)
science Other reagents with same CAS 9002-18-0
blur_circular Chemical Specifications
description Product Description
Agar is widely used in microbiology as a solidifying agent for culture media, providing a stable surface for the growth of bacteria, fungi, and other microorganisms. It is also employed in food industries as a thickening, gelling, and stabilizing agent in products like desserts, jellies, dairy items, and ice cream. In molecular biology, agar is utilized for gel electrophoresis to separate DNA, RNA, or proteins based on size. Additionally, it finds applications in plant tissue culture to support plant growth under sterile conditions. Its biocompatibility and gel-forming properties make it suitable for use in pharmaceuticals, such as in laxatives and drug delivery systems. In the cosmetics industry, agar serves as a gelling and thickening agent in skincare formulations, enhancing hydration and skin elasticity.
format_list_bulleted Product Specification
| Test Parameter | Specification |
|---|---|
| ASH | <=1.5 |
| Gel Point | 32-45 |
| Gel Strength (Kobe Law 1.5) | 5 |
| Ignition Residue | 5 |
| Insoluble Matter in Water | <=1 |
| Loss on Drying | 22 |
| pH 1.5 | 5.5-7.5 |
| Water (Karl Fischer) | 12 |
| Appearance | White to off-white to yellow or beige powder |
| Gelatin Other Proteins | None detected |
| Starch Dextrin | None detected |
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