CAS 9002-18-0

Ágar

Descrição:

Ágar, com o número CAS 9002-18-0, é uma substância gelatinosa derivada de algas vermelhas, principalmente dos gêneros Gelidium e Gracilaria. É composta principalmente de Ágarose e Ágaropectina, polissacarídeos que formam um gel quando dissolvidos em água fervente e posteriormente resfriados. Ágar é amplamente utilizado em microbiologia como um agente solidificante para meios de cultura, permitindo o crescimento de vários microrganismos. Suas propriedades de gelificação também são utilizadas em produtos alimentícios, onde atua como espessante, estabilizante e emulsificante. Ágar é inodoro, insípido e tem um alto ponto de fusão, tornando-o adequado para aplicações que requerem estabilidade térmica. Além disso, é não tóxico e vegano, tornando-se uma alternativa popular à gelatina. A capacidade de Ágar de formar géis em baixas concentrações e sua textura única o tornam valioso tanto em campos culinários quanto científicos. Sua versatilidade se estende à indústria farmacêutica, onde é utilizado na formulação de medicamentos e como meio para a liberação controlada de ingredientes ativos.

Fórmula: Unspecified

Sinónimos:

• 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

Cor e Forma: Tan Powder

Ref: 45-1012214

Agar, high gel strength, suitable for microbiology

CAS: 9002-18-0

Fórmula: (C₁₂H₁₈O₉)n

Cor 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

Fórmula: (C₁₂H₁₈O₉)n

Cor e Forma: Off-white to cream, yellowish or light-brown powder

Peso molecular: -

Ref: 7W-GK9085

Agar, low gel strength, suitable for microbiology

CAS: 9002-18-0

Fórmula: (C₁₂H₁₈O₉)n

Cor e Forma: Off-white to cream or light-brown powder

Peso molecular: -

Ref: 7W-GC6234

Agar, low gel strength

CAS: 9002-18-0

Fórmula: (C₁₂H₁₈O₉)n

Cor e Forma: Off-white to cream or light-brown powder

Peso molecular: -

Ref: 7W-GK2227

Agar (micro agar)

CAS: 9002-18-0

Agar (micro agar)

Cor e Forma: Beige Powder

Ref: 54-BIM1002

Supreme TC Grade Agar

CAS: 9002-18-0

Supreme TC Grade Agar

Peso molecular: 336.33g/mol

Ref: 54-BI12213

Agar

CAS: 9002-18-0

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

Fórmula: C₁₄H₂₄O₉

Cor e Forma: Solid

Peso molecular: 336.337

Ref: TM-T64777

Agar, pure, powder Bacteriology and molecular biology grade

CAS: 9002-18-0

Cor e Forma: Solid, No data available.

Peso molecular: 336.3370056152344

Ref: 10-F245964

Agar powder BactoBio for microbiology

CAS: 9002-18-0

Cor 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

Cor e Forma: White to off-white, Powder, Clear, Colourless to pale yellow

Ref: SR-24970

Agar powder for tissue culture

CAS: 9002-18-0

Fórmula: (C₁₂H₂₈O₉)n

Cor e Forma: White to pale yellow, Powder, Almost clear, Pale yellow

Ref: SR-85473

Agar powder regular grade for bacteriology

CAS: 9002-18-0

Cor 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.

Pureza: Min. 95%

Cor 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

Fórmula: C₁₄H₂₄O₉

Cor e Forma: White to cream or pale yellow to pale brown, Powder

Peso molecular: 336.34

Ref: 02-A10752

Agar

CAS: 9002-18-0

Fórmula: C₁₄H₂₄O₉

Pureza: 1.5%

Cor e Forma: Solid

Peso molecular: 336.335

Ref: IN-DA00IFZ2