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Why we cool agar before pouring depends on WHY we are pouring it. If we are pouring a gel or standard media for streak culture then we allow some cooling to take place because we don't want to burn our fingers. If we are pouring a pour plate we allow a lot of cooling to take place so we don't kill our microbes through heat steralization. As my teacher used to say "boiled bugs don't grow".

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14y ago
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13y ago

If you're adding antibiotics (especially ampicillin) you have to let the agar cool so that it doesn't destroy the antibiotics. If you're adding bacteria to the agar to make pour plates then you have to let it cool down so that the bacteria don't die.

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Q: Why must warm agar be cooled down at 45 47 celsius before agar plates are poured?
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