Loading…
Product type
Bacteriological agar is a gelatinous substance derived from red algae, primarily used in microbiological laboratories for culturing bacteria and other microorganisms. It serves as a solid medium that provides essential nutrients and a stable environment for microbial growth. Agar is favored due to its ability to remain solid at higher temperatures compared to other gelling agents, making it ideal for various applications in scientific research and food industry testing.
| Source | Derived from red algae (e.g., Gelidium, Gracilaria) |
| Appearance | Off-white to pale yellow powder or flakes |
| Gel strength | Typically between 700 to 1200 g/cm² |
| Melting point | Approximately 85-90°C |
| pH range | 5.5 to 7.0 |
| Solubility | Soluble in boiling water |
When selecting bacteriological agar, consider the specific gel strength required for your applications, as this can affect the growth of microorganisms. It is also important to specify the source of agar, as different algae can yield varying properties. Additionally, inquire about certifications such as food safety standards if the agar will be used in food-related applications. Quantities should be based on your laboratory's usage frequency and storage capabilities.
Get quotes for Bacteriological Agar
Tell us your requirement — quantity, specs and timeline — and our team sources verified manufacturers and brings you the best quote.
It is primarily used for culturing bacteria and microorganisms in laboratory settings.
Agar is typically dissolved in boiling water and then cooled to solidify in petri dishes.
Yes, agar is used as a thickener and gelling agent in various food applications.
When stored properly, agar can last for several years without significant degradation.
Yes, it is derived from algae and does not contain animal products.
The gel strength can be influenced by the type of algae used and the concentration of agar in the solution.