CAS 9002-18-0

Agar

Description:

Agar, with the CAS number 9002-18-0, is a gelatinous substance derived from red algae, primarily from the genera Gelidium and Gracilaria. It is composed mainly of agarose and agaropectin, polysaccharides that form a gel when dissolved in boiling water and subsequently cooled. Agar is widely used in microbiology as a solidifying agent for culture media, allowing for the growth of various microorganisms. Its gelling properties are also utilized in food products, where it serves as a thickener, stabilizer, and emulsifier. Agar is odorless, tasteless, and has a high melting point, making it suitable for applications requiring heat stability. Additionally, it is non-toxic and vegan, making it a popular alternative to gelatin. Agar's ability to form gels at low concentrations and its unique texture make it valuable in both culinary and scientific fields. Its versatility extends to the pharmaceutical industry, where it is used in drug formulation and as a medium for controlled release of active ingredients.

Formula: Unspecified

Synonyms:

• Agar-Agar
• Agargel
• Azazoon
• Bacto-agar
• Cs-16A
• Gelose
• Kantenmatsu
• Karikorikan
• Max
• Phytagar
• SDA
• Ultra-Agar
• Bengal isinglass
• Agar
• Bengal gelatin

Agar powder

CAS: 9002-18-0

Agar is the most suited solidifying agent for scientific applications that require incubation temperatures closer to human body temperature. Agar is used as a medium in bacteriology and plant biology, impression material in dentistry, biofertilizer in organic farming, and salt bridges in electrochem

Formula: C₁₄H₂₄O₉

Color and Shape: White to cream or pale yellow to pale brown, Powder

Molecular weight: 336.34

Ref: 02-A10752

Agar, plant cell culture tested

CAS: 9002-18-0

Agar, plant cell culture tested

Ref: 02-H26724

Agar

CAS: 9002-18-0

Agar-agar

Color and Shape: Tan Powder

Ref: 45-1012214

PTC Agar

CAS: 9002-18-0

PTC Agar

Ref: 54-BI4553

Supreme TC Grade Agar

CAS: 9002-18-0

Supreme TC Grade Agar

Molecular weight: 336.33g/mol

Ref: 54-BI12213

Agar, low gel strength

CAS: 9002-18-0

Formula: (C₁₂H₁₈O₉)n

Color and Shape: Off-white to cream or light-brown powder

Molecular weight: -

Ref: 7W-GK2227

Agar (micro agar)

CAS: 9002-18-0

Agar (micro agar)

Color and Shape: Beige Powder

Ref: 54-BIM1002

Agar, low gel strength, suitable for microbiology

CAS: 9002-18-0

Formula: (C₁₂H₁₈O₉)n

Color and Shape: Off-white to cream or light-brown powder

Molecular weight: -

Ref: 7W-GC6234

Agar, high gel strength

CAS: 9002-18-0

Formula: (C₁₂H₁₈O₉)n

Color and Shape: Off-white to cream, yellowish or light-brown powder

Molecular weight: -

Ref: 7W-GK9085

Agar, high gel strength, suitable for microbiology

CAS: 9002-18-0

Formula: (C₁₂H₁₈O₉)n

Color and Shape: Off-white to cream or light-brown powder

Ref: 7W-GC4369

Agar

CAS: 9002-18-0

Agar has a wide range of applications in life science related research.

Formula: C₁₄H₂₄O₉

Color and Shape: Solid

Molecular weight: 336.337

Ref: TM-T64777

Agar Powder

CAS: 9002-18-0

Formula: C₁₄H₂₄O₉

Purity: BR

Color and Shape: Solid, No data available.

Molecular weight: 336.337

Ref: 10-F245964

Agar powder Bacto grade

CAS: 9002-18-0

Color and Shape: White to off-white, Powder, Clear, Colourless to pale yellow

Ref: SR-24970

Agar powder for tissue culture

CAS: 9002-18-0

Formula: (C₁₂H₂₈O₉)n

Color and Shape: White to pale yellow, Powder, Almost clear, Pale yellow

Ref: SR-85473

Agar powder regular grade for bacteriology

CAS: 9002-18-0

Color and Shape: Off - white to pale yellow, Powder, Almost clear to slight hazy

Ref: SR-19661

Agar powder BactoBio for microbiology

CAS: 9002-18-0

Color and Shape: Off white to light beige, Granular, free flowing powder, Clear to very slightly turbid, Colourless to pale yellow

Ref: SR-77981

Agar

CAS: 9002-18-0

The major gel forming component in agar, agarose, consists of a linear chain of sequences of 1,3 linked β-D-galactopyranosyl units and 1,4 linkages to 3,6-anhydro-α-L-galactopyranosyl units. Gelation is done via the formation of double helices (Arnott, 1974). Agar's properties are similar to gelatin as it is primarily used as a plating gel for microbial cultures (Lahaye, 1991). However, agar is a good substitute for animal-based gelatin in vegetarian foods and is easy to use in food gels in a similar way to the carrageenans. Common food applications of agar include: puddings, custards, and soft candies. Agar improves the texture of processed cheese and frozen desserts, and is also added to baked goods to inhibit staling. A creative food application uses agar-based gel cubes that are infused with fruit extract or wine to make a vegetable-based aspic (Armisén, 2009). Agar contains two polysaccharides Agarobiose and Agaropectin. Both Gelidium latifolium and Gelidium amansii are sources of both Agar and Agarose. The images were kindly provided by Prof Mike Guiry from Cork who runs ‘The Seaweed Site’. Agaropectin Agaropectin is a sulphated non-gelling galactan comprising about 30% of Agar. Half ester sulphate is present in varying amounts plus D-glucuronic acid and small amounts of pyruvic acid. As with Agarose the main chain has alternating residues of D-galactose and L-galactose heavily modified with acidic side-groups which are usually sulfate, glucuronate, and pyruvate. Pyruvic acid is possibly attached in an acetal form to the D-galactose residues of the agarobiose skeleton. No formal structure of Agaropectin appears to have been published. Agarose Agarose is a linear gelling polysaccharide of (1-3) linked β-D-galactopyranose residues linked to 3,6-anhydro-α-L-galactopyranose via 1-4 bonds. Agar contains about 60% Agarose.

Purity: Min. 95%

Color and Shape: Powder

Ref: 3D-OA39737

Agar

CAS: 9002-18-0

Formula: C₁₄H₂₄O₉

Purity: 1.5%

Color and Shape: Solid

Molecular weight: 336.335

Ref: IN-DA00IFZ2