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What brands contain Agar?
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.
What is agar powder?
Agar powder Is gelatin extracted from seaweed
Why type of gelatin are there?
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".
What are 2 advantages agar has over gelatin for microbiological media?
Agar is made from vegetable matter - Gelatin is made from animal bones.
What measurement of agar vs gelatin?
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
What was used before agar was discovered?
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.
What is agar gelatin?
this can be used in auxin experiments.
What is the similarities between agar-agar and gelatin?
They're both used as thickeners in cooking
How can you tell if the gelatin in a food product is made with animal by products?
If the label says 'gelatin' then it comes from animals. If it's not animal based it will say something like 'gelling agent' and it will be something like agar,pectin or carageenan.
Is gelling agent suitable for vegetarians?
Gelatin is not vegetarian but agar and pectin are.
What is agar jelly?
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.
Why is agar preferable to gelatin as a solidifying agent in culture media?
Agar, which is an extract of red marine algae, is preferred because only a few microbes can degrade the agar. It will remain as a solid during the growth of bacteria. It will stay as a liquid until cooled to 40 degrees Celsius. Once a solid, it will stay solid unless incubated at temperatures over 85 degrees Celsius. Agar melts at 85 °C (358 K, 185 °F) and will solidify from 32-40 °C (305-313 K, 90-104 °F). Since many scientific applications require incubation at temperatures close to human body temperature (37 °C), agar is more appropriate than other solidifying agents that melt at this temperature, such as Gelatin.
