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You are here: home  > Food Additive Chemicals  > Agar CAS 9002-18-0 agaragarflake agar-agargum bengal

Agar CAS 9002-18-0 agaragarflake agar-agargum bengal 

Payment Terms: T/T,L/C,WU 
Place of Origin: Shandong, China (Mainland) 
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Product Detail

Means of Transport: Ocean,Land,Air
Packing: As per request of clients
Brand Name: MOSINTER
Purity: 99%
Gel Strength: ≥500g/cm2
Moisture %≤: 19
Ash %≤: 5.0
Heavy metal %≤: 0.002
Production Capacity: 500 Tons / month
Delivery Date: within 7 days
CAS No.: 9002-18-0
Appearance: White stripe
Insoluble substance in hot water %≤: 1
Starch test: Negative
Pb %≤: 0.0003
As %≤: 0.0001

Agar is indigestible for many organisms so that microbial growth does not affect the gel used and it remains stable.

Agar( CAS: 9002-18-0 )


Item

Index

Index

Appearance

White stripe

White powder

Gel Strength

≥500g/cm2

801-1200g/cm2

Moisture %≤

19

12

Ash %≤

5.0

3.0

Insoluble substance in hot water %≤

1

1

Starch test

Negative

Negative

Granularity mesh

-

80-100

Heavy metal %≤

0.002

0.002

Pb %≤

0.0003

0.0003

As %≤

0.0001

0.0001

Agar  is a gelatinous substance, obtained from algae and discovered in the late 1650s or early 1660s by Minoya Tarozaemon in Japan, where it is called Kanten.

Agar is derived from the polysaccharide agarose, which forms the supporting structure in the cell walls of certain species of algae, and which is released on boiling. These algae are known as agarophytes and belong to the Rhodophyta (red algae) phylum . Agar is actually the resulting mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.

Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Agar (agar-agar) can be used as a laxative, an appetite suppressant, vegetarian gelatin substitute, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.

The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the generaGelidium and Gracilaria. For commercial purposes, it is derived primarily from Gelidium amansii. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.

Uses

Microbiology

100mm diameter Petri dishescontaining agar jelly for bacterial culture

Main article: Agar plate

An agar plate or Petri dish, is used to provide a growth medium using a mix of agar and other nutrients in which microorganisms, including bacteria andfungi can be cultured and observed under the microscope. Agar is indigestible for many organisms so that microbial growth does not affect the gel used and it remains stable. Agar is typically sold commercially as a powder that can be mixed with water and prepared similarly to gelatin before use as a growth medium. Other ingredients are added to the agar to meet the nutritional needs of the microbes. Many specific formulations are available, because some microbes prefer certain environmental conditions over others. Agar is often dispensed using a sterile media dispenser.

Motility assays

As a gel, an agar or agarose medium is porous and therefore can be used to measure microorganism motility and mobility. The gel's porosity is directly related to the concentration of agarose in the medium, so various levels of effective viscosity (from the cell's "point of view") can be selected, depending on the experimental objectives.

A common identification assay involves culturing a sample of the organism deep within a block of nutrient agar. Cells will attempt to grow within the gel structure. Motile species will be able to migrate, albeit slowly, throughout the gel and infiltration rates can then be visualized, whereas non-motile species will show growth only along the now-empty path introduced by the invasive initial sample deposition.

Another setup commonly used for measuring chemotaxis and chemokinesis utilizes the under-agarose cell migration assay, whereby a layer of agarose gel is placed between a cell population and a chemoattractant. As a concentration gradient develops from the diffusion of the chemoattractant into the gel, various cell populations requiring different stimulation levels to migrate can then be visualized over time using microphotography as they tunnel upward through the gel against gravity along the gradient.

Plant biology

Physcomitrella patens plants growing axenically in vitro on agar plates (Petri dish, 9 cm diameter).

Research grade agar is used extensively in plant biology as it is supplemented with a nutrient and vitamin mixture that allows for seedling germination in Petri dishes under sterile conditions (given that the seeds are sterilized as well). Nutrient and vitamin supplementation for Arabidopsis thaliana is standard across most experimental conditions. Murashige & Skoog (MS) nutrient mix and Gamborg's B5 vitamin mix in general are used. A 1.0% agar/0.44% MS+vitamin dH2O solution is suitable for growth media between normal growth temps.

The solidification of the agar within any growth media (GM) is pH-dependent, with an optimal range between 5.4-5.7. Usually, the application of KOH is needed to increase the pH to this range. A general guideline is about 600 µl 0.1M KOH per 250 ml GM. This entire mixture can be sterilized using the liquid cycle of an autoclave.

This medium nicely lends itself to the application of specific concentrations of phytohormones etc. to induce specific growth patterns in that one can easily prepare a solution containing the desired amount of hormone, add it to the known volume of GM, and autoclave to both sterilize and evaporate off any solvent that may have been used to dissolve the often-polar hormones. This hormone/GM solution can be spread across the surface of Petri dishes sown with germinated and/or etiolated seedlings.

Experiments with the moss Physcomitrella patens, however, have shown that choice of the gelling agent — agar or Gelrite - does influence phytohormonesensitivity of the plant cell culture.

Culinary

Sago at gulaman in Filipino cuisine is made from agar (gulaman), pearl sago, and fruit juice flavored with pandan

Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.

Agar-agar is approximately 80% fiber, so it can serve as an intestinal regulator. Its bulk quality is behind one of the latest fad diets in Asia, thekanten (the Japanese word for agar-agar) diet. Once ingested, kanten triples in size and absorbs water. This results in the consumers feeling more full. This diet has recently received some press coverage in the United States as well. The diet has shown promise in obesity studies.

One use of agar in Japanese cuisine (Wagashi) is anmitsu, a dessert made of small cubes of agar jelly and served in a bowl with various fruits or other ingredients. It is also the main ingredient in mizu yōkan, another popular Japanese food.

In Philippine cuisine, it is used to make the jelly bars in the various gulaman refreshments or desserts such as sago gulaman, buko pandan, agar flan,halo-halo, and the black and red gulaman used in various fruit salads.

In Vietnamese cuisine, jellies made of flavored layers of agar agar, called thạch, are a popular dessert, and are often made in ornate molds for special occasions. In Indian cuisine, agar agar is known as "China grass" and is used for making desserts. In Burmese cuisine, a sweet jelly known as kyauk kyaw is made from agar.

In Russia, it is used in addition or as a replacement to pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. Another use of agar-agar is in ptich'ye moloko (bird's milk), a rich jellified custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids.

Other uses

Agar is used:

  • As an impression material in dentistry.

  • To make salt bridges for use in electrochemistry.

  • In formicariums as a transparent substitute for sand and a source of nutrition.

  • As a natural ingredient to form modelling clay for young children to play with.

  • Gelidium agar is used primarily for bacteriological plates

  • Gracilaria agar is used mainly in food applications

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MOSINTER GROUP LIMITED [China (Mainland)]

Offline Showroom in USA

Business Type:Manufacturer, Trading Company
City: Ningbo
Province/State: Zhejiang
Country/Region: China (Mainland)

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