this can be used in auxin experiments.
Agar or agar-agar is gelatin substances that can be obtain from algae. In culinary agar refers to a vegetable gelatin that is being used to make jellies, puddings, and custards products.
Agar powder Is gelatin extracted from seaweed
There is pork gelatin (the most common) and bovine gelatin (less common, but still used). There is also something sold as "vegetarian gelatin", which is really nothing at all to do with gelatin, but it can be used to set foodstuffs in a similar way - it's also called "agar agar", or "agar gel".
Agar is made from vegetable matter - Gelatin is made from animal bones.
agar cannot be degraded by most microbes as opposed to gelatin which can. in addition, agar can be stored at a wide range of temperatures. high and low. gelatin cant be stored at temperatures higher then ~ 39 degress celsius
i believe it was gelatin. and i believe they switch to agar because gelatin is not transparent and was likely to support growth? not 100% on this.
They're both used as thickeners in cooking
Agar jelly is a type of jelly using the seaweed gelatin know as agar agar as a thickener. Usually it is used in Europe because it does not appeal to the American pallate for the fact that it does not melt in your mouth like gelatin or pectin.
yes
Gelatin can be used instead of agar.... but not jell-o i mean like real flavorless gelatin, you can find it at any grocery store.
no, junior mints contain pork gelatin. however, in UK agar is used in place of gelatin.
Agar is made from algae and is used as a from of Gelatin or binder. It was discovered in Japan in the 1650's.