CAS 9002-18-0

Agar

Descrizione:

Agar, con il numero CAS 9002-18-0, è una sostanza gelatinosa derivata da alghe rosse, principalmente dei generi Gelidium e Gracilaria. È composta principalmente da Agarosio e Agaropectina, polisaccaridi che formano un gel quando disciolti in acqua bollente e successivamente raffreddati. Agar è ampiamente utilizzato in microbiologia come agente solidificante per terreni di coltura, consentendo la crescita di vari microrganismi. Le sue proprietà gelificanti sono utilizzate anche nei prodotti alimentari, dove funge da addensante, stabilizzante ed emulsionante. Agar è inodore, insapore e ha un alto punto di fusione, rendendolo adatto per applicazioni che richiedono stabilità al calore. Inoltre, è non tossico e vegano, rendendolo un'alternativa popolare alla gelatina. La capacità di Agar di formare gel a basse concentrazioni e la sua texture unica lo rendono prezioso sia nei campi culinari che scientifici. La sua versatilità si estende all'industria farmaceutica, dove viene utilizzato nella formulazione di farmaci e come mezzo per il rilascio controllato di principi attivi.

Formula: Unspecified

Sinonimi:

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

Agar, plant cell culture tested

CAS: 9002-18-0

Agar, plant cell culture tested

Ref: 02-H26724

Agar

CAS: 9002-18-0

Agar-agar

Colore e forma: Tan Powder

Ref: 45-1012214

Agar, high gel strength, suitable for microbiology

CAS: 9002-18-0

Formula: (C₁₂H₁₈O₉)n

Colore e forma: Off-white to cream or light-brown powder

Ref: 7W-GC4369

PTC Agar

CAS: 9002-18-0

PTC Agar

Ref: 54-BI4553

Agar, high gel strength

CAS: 9002-18-0

Formula: (C₁₂H₁₈O₉)n

Colore e forma: Off-white to cream, yellowish or light-brown powder

Peso molecolare: -

Ref: 7W-GK9085

Agar, low gel strength, suitable for microbiology

CAS: 9002-18-0

Formula: (C₁₂H₁₈O₉)n

Colore e forma: Off-white to cream or light-brown powder

Peso molecolare: -

Ref: 7W-GC6234

Agar, low gel strength

CAS: 9002-18-0

Formula: (C₁₂H₁₈O₉)n

Colore e forma: Off-white to cream or light-brown powder

Peso molecolare: -

Ref: 7W-GK2227

Agar (micro agar)

CAS: 9002-18-0

Agar (micro agar)

Colore e forma: Beige Powder

Ref: 54-BIM1002

Supreme TC Grade Agar

CAS: 9002-18-0

Supreme TC Grade Agar

Peso molecolare: 336.33g/mol

Ref: 54-BI12213

Agar

CAS: 9002-18-0

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

Formula: C₁₄H₂₄O₉

Colore e forma: Solid

Peso molecolare: 336.337

Ref: TM-T64777

Agar, pure, powder Bacteriology and molecular biology grade

CAS: 9002-18-0

Colore e forma: Solid, No data available.

Peso molecolare: 336.3370056152344

Ref: 10-F245964

Agar powder BactoBio for microbiology

CAS: 9002-18-0

Colore e forma: Off white to light beige, Granular, free flowing powder, Clear to very slightly turbid, Colourless to pale yellow

Ref: SR-77981

Agar powder Bacto grade

CAS: 9002-18-0

Colore e forma: 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

Colore e forma: White to pale yellow, Powder, Almost clear, Pale yellow

Ref: SR-85473

Agar powder regular grade for bacteriology

CAS: 9002-18-0

Colore e forma: Off - white to pale yellow, Powder, Almost clear to slight hazy

Ref: SR-19661

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.

Purezza: Min. 95%

Colore e forma: Powder

Ref: 3D-OA39737

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

Colore e forma: White to cream or pale yellow to pale brown, Powder

Peso molecolare: 336.34

Ref: 02-A10752

Agar

CAS: 9002-18-0

Formula: C₁₄H₂₄O₉

Purezza: 1.5%

Colore e forma: Solid

Peso molecolare: 336.335

Ref: IN-DA00IFZ2