AGAR AGAR POWDER (HIGH GEL STRENGTH) For Microbiology

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MOQ : 500 Grams

AGAR AGAR POWDER (HIGH GEL STRENGTH) For Microbiology Specification

Molecular Formula
(Polysaccharide)

Solubility
Soluble in Hot Water Forms Gel upon Cooling

Smell
Odorless

Form
Fine Powder

Other Names
Gelose Gelidium Extract

HS Code
13023100

Molecular Weight
(Varies as a Polysaccharide)

Density
1.6 Gram per cubic centimeter(g/cm3)

Storage
Store in a Cool Dry Place Away from Moisture

Purity
High Purity Suitable for Microbiology (Customizable Upon Request)

Ph Level
Neutral to Slightly Acidic (6.0-7.0 in Solution)

Boiling point
(Thermally Stable in Application)

Shape
Powder Form

Melting Point
85-95C (Gelation Temperature at Lower Temperatures)

Poisonous
No

Taste
Neutral

Classification
Food Additive / Laboratory Reagent

Chemical Name
Agar-Agar

CAS No
9002-18-0

EINECS No
232-658-1

Grade
High Gel Strength Specifically for Microbiology

Standard
Microbiology Grade

Type
Powder

Usage
Microbiological Applications Culture Media Preparation

Main Material
Agar-Agar

Application
Microbiology Laboratory Use

About AGAR AGAR POWDER (HIGH GEL STRENGTH) For Microbiology

AGAR AGAR POWDER (HIGH GEL STRENGTH) for Microbiology is a neutral and odorless fine powder used in microbiology laboratories for culture media preparation. With a high gel strength specifically designed for microbiological applications, this food additive/laboratory reagent is stored in cool, dry places away from moisture. Derived from Agar-Agar, it has a CAS No of 9002-18-0 and EINECS No of 232-658-1. This agar-agar powder, with a density of 1.6 g/cm3 and solubility in hot water forming gel upon cooling, offers high purity suitable for microbiology. Its molecular formula varies as a polysaccharide with a neutral to slightly acidic pH level (6.0-7.0) and a melting point of 85-95C. It is widely used in microbiology for its reliability and consistency.