Mixture of polysaccharides derived from red algae that forms a gel at temperatures below about 40C Used as a support medium, when supplemented by appropriate buffers and/or nutrients and other ingredients, for the production of microbial cultures, overlaying tissue culture cells, electrophoresis, etc (10)
A vegetable gelatin made from various kinds of algae or seaweed The algae are collected, bleached and dried Then the gelatin substance is extracted with water and made into flakes, granules, powder or strips which are brittle when dry Primarily used as a thickening agent
A tasteless dried seaweed that is used as a thickening agent Sold in blocks, powder, or stands Agar can be used in place of gelatin, but less is required Also called "kanten" and "Japanese Gelatin "
Complex polysaccharide derived from certain marine algae that is a gelling agent for solid or semisolid microbiological media Agar consists of about 70% agarose and 30% agaropectin Agar can be melted at temperature above 100ºC; gelling temperature is 40-50ºC