AGAR AGAR POWDER (HIGH GEL STRENGTH) For Microbiology

Name: AGAR AGAR POWDER (HIGH GEL STRENGTH) For Microbiology
Brand: A. B. ENTERPRISES
Price: 4840 INR
Availability: InStock

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MOQ : 500 Grams

AGAR AGAR POWDER (HIGH GEL STRENGTH) For Microbiology Specification

Shape
Powder Form

Molecular Formula
(Polysaccharide)

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

Molecular Weight
(Varies as a Polysaccharide)

Boiling point
(Thermally Stable in Application)

Solubility
Soluble in Hot Water Forms Gel upon Cooling

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

Taste
Neutral

Poisonous
No

Form
Fine Powder

Purity
High Purity Suitable for Microbiology (Customizable Upon Request)

Other Names
Gelose Gelidium Extract

Storage
Store in a Cool Dry Place Away from Moisture

Density
1.6 Gram per cubic centimeter(g/cm3)

Smell
Odorless

HS Code
13023100

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.