All products have special prices for bulk purchase, please contact for more details if required.

Cat. No.: AGAR8-100 (for 800g/cm², 100g)

Cat. No.: AGAR8-500 (for 800g/cm², 500g)

Cat. No.: AGAR9-100 (for 900g/cm², 100g)

Cat. No.: AGAR9-500 (for 900g/cm², 500g)

Cat. No.: AGAR10-100 (for 1000g/cm², 100g)

Cat. No.: AGAR10-500 (for 1000g/cm², 500g)

Cat. No.: AGAR11-100 (for 1100g/cm², 100g)

Cat. No.: AGAR11-500 (for 1100g/cm², 500g)

Description

Agar, chemically represented as (C12H18O9)n, with a molecular weight ranging approximately from 3000 to 9000, and CAS number 9002-18-0, is classified as a plant gum. It is extracted from specific types of seaweed and comprises approximately 70% agarose and 30% agaropeptin. Agarose forms the neutral gel component, consisting of a polysaccharide made up of β-D-galactose and 3,6-anhydro-α-L-galactose units. It is commonly used in preparing nucleic acid analysis gels, such as those utilized in DNA or RNA electrophoresis. Agaropeptin constitutes the non-gelling portion, composed of β-D-galactose units linked by sulfate β-1,3-glycosidic bonds, containing various anionic groups like sulfate, pyruvate, and glycuronate. This component is often removed during production to enhance the gel strength of agar.

Agar possesses strong hydrophilicity, insolubility in alcohol, and can slowly absorb approximately twenty times its weight in cold water, expanding during the process. When heated in water, it dissolves to yield a transparent, colorless solution. Agar finds wide applications in biotechnology, food industry, pharmaceuticals, and beyond. Apart from its use in the cultivation and research of microorganisms, plant cells, and tissues, it serves as a stabilizer in baked goods, candies, and meats; a gelling or thickening agent in cosmetics, desserts, and beverages; a binding agent in textile dyeing and printing; and as a thickener, emulsifier, shaping agent, stabilizer, or protective colloid in ice creams, pet foods, health foods, pharmaceuticals, dental impressions, photographic emulsions, among others.

Comparison

In its gel state, agar exhibits certain mechanical properties of a solid, such as elasticity, strength, and hardness. The unit used to measure its hardness is called gel strength, which is defined as the minimum weight (in grams) required to fracture a 1.5% agar gel formed in a petri dish with a surface area of 1 square centimeter at 20ºC within 20 seconds. The gel strength of agar determines its usage in culture media formulations: higher gel strength indicates better gel performance and requires less agar in the formulation, while lower gel strength indicates poorer gel performance and necessitates higher agar concentrations. High-strength agar is commonly used in situations requiring firmer gels, especially suitable for plant cell culture.

Our Agar (agar-agar) series products are of high quality, typically used at concentrations ranging from 4 to 25 g/L (equivalent to gel concentrations of 0.4-2.5%). For agar powders with a gel strength of 1000 g/cm² used in the preparation of LB agar plates for bacterial culture, the concentration is usually 1.5%.

Storage

Store at room temperature, valid for two years.

Notes

• Depending on the intended use, use agar powder with the appropriate gel strength and adjust the concentration accordingly.
• This product is for scientific research purposes by professionals only. It is not intended for clinical diagnosis or treatment, food or drug use, and should not be stored in residential areas.
• For your safety and health, please wear laboratory attire and disposable gloves when handling.

Only for research and not intended for treatment of humans or animals

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