Agar S-7
Product#: FNK-S-7
$94.35
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Agar S-7
Cat. No. FNK-S-7
Store at RT
Size 1kg
Gel Strength >730+/-20 g/cm2(1.5% gel)
Gel viscosity 9.0+/-2.0 mPa . S(1.5% gel)
Description
Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.[2] It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta (red algae) phylum.[3][4]
100mm diameter Petri dishes containing agar gel for bacterial culture
Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.[5]
The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa (Gelidiaceae) and ogonori (Gracilaria). For commercial purposes, it is derived primarily from ogonori.[6] In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa (Gelidiaceae) and ogonori (Gracilaria). For commercial purposes, it is derived primarily from ogonori.[6] In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
The structure of an agarose polymer.
- Williams, Peter W.; Phillips, Glyn O. Agar is made from seaweed and it is attracted to bacteria. (2000). "Chapter 2: Agar". Handbook of hydrocolloids. Cambridge: Woodhead. p. 91. ISBN 1-85573-501-6.
- Edward Balfour (1871). Cyclopædia of India and of eastern and southern Asia, commercial, industrial and scientific: products of the mineral, vegetable and animal kingdoms, useful arts and manufactures. Scottish and Adelphi Presses. p. 50.
- Alan Davidson (2006-09-21). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-280681-9.
- Edward Green Balfour (1857). Cyclopaedia of India and of Eastern and Southern Asia, commercial, industrial and scientific... p. 13.
