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A5306

Bacteriological agar

Name: Bacteriological agar
Brand: SIAL

for molecular biology

Synonym(s):

Agar, Agar-agar, Gum agar

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About This Item

Linear Formula:

(C₁₂H₁₈O₉)_n

CAS Number:

9002-18-0

EC Number:

232-658-1

MDL number:

MFCD00081288

UNSPSC Code:

50405901

NACRES:

NA.31

grade

Molecular Biology

Quality Level

200

form

powder

InChI

1S/C14H24O9/c1-5-8(16)13-11(7(21-5)4-20-13)23-14-10(18)12(19-2)9(17)6(3-15)22-14/h5-18H,3-4H2,1-2H3/t5?,6-,7?,8-,9+,10-,11?,12+,13+,14?/m1/s1

InChI key

GYYDPBCUIJTIBM-DYOGSRDZSA-N

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General description

Bacteriological agar is a colloidal substance and a cell wall component, obtained from Rhodoyceae (marine algae) and Gelidium sp. Agarose combined with agaropectin forms this polysaccharide. It is also called as agar-agar and is a polymer of galactoside. This agar is soluble in boiling water but not in cold water.

Application

Bacteriological agar has been used:

as a component of ATCC agar for Escherichia coli culture
as one of the experimental diet feed for Atlantic salmon fry, to study the protein and lysine requirements for maintenance and for tissue accretion
as component of yeast extract peptone dextrose medium, Luria broth medium and synthetic complete drop out medium for Escherichia coli culture

Biochem/physiol Actions

Bacteriological agar is commonly used as a culture medium for microorganism. It is useful for fermentation process. Agar-agar serves as a preservative in food processing. It also possesses various other applications such as an emulsifier, carrier, lubricant, stabilizer, laxative disintegrant in pharmaceutical and cosmetic industries. Agar-agar is also used in photographic emulsion.

Quality

A purified agar in which the original naturally occurring pigments, salts and miscellaneous matter have been reduced to a minimum.

WGK

WGK 1

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Decontamination of materials contaminated with Francisella philomiragia or MS 2 bacteriophage using PES-Solid, a solid source of peracetic acid

Buhr TL, et al.

Journal of Applied Microbiology, 117(2), 397-404 (2014)

Measuring the activity of protein variants on a large scale using deep mutational scanning

Fowler DM, et al.

Nature Protocols, 9(9), 2267-2267 (2014)

Protein and lysine requirements for maintenance and for tissue accretion in Atlantic salmon (Salmo salar) fry

Abboudi T, et al.

Aquaculture (Amsterdam, Netherlands), 261(1), 369-383 (2006)

Natural Food Antimicrobial Systems, 417-417 (2000)

Handbook of Fillers, Extenders, and Diluents, 223-223 (2007)

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