Ready to use plates are more expensive because the main difference between the two is the amount of work you have to do. Already made plates and ready to go. Dehydrated you need to make the agar from scratch and pour into empty petri, and wait for it to solidify before you can use them.
To make it semi-solid
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".
Agar comes from Red Algae (primarily the Gracilaria genus).It mainly is produed from the red algae Gracilaria lichenoides.This algae is harvested along the western coast of the United States and in parts of Asia. To extract the agar the Algae is boiled, cooled, purified and then dried. The agar is then make into blocks, flakes, or granules.("Agar agar" is usually abbreviated as "agar".)
Boil ¼ cup of water. Add one teaspoon of gelatin and one teaspoon of sugar. Stir for one minute until everything is dissolved. 2. Cool the solution for ten minutes. 3. Fill a petri dish to a little below the top edge. 4. Close the petri dish by putting on the cover immediately. Let the covered petri dish stand for at least four hours. Don't touch the growth medium or you'll add your own germs! This recipe will fill two, small petri dishes. If you and your class plan to fill more petri dishes, make more germ food by increasing the amount of your ingredients proportionally.
During the microbiology lab, the students were instructed to inoculate the agar plates with the bacterial culture.
Ready to use plates are more expensive because the main difference between the two is the amount of work you have to do. Already made plates and ready to go. Dehydrated you need to make the agar from scratch and pour into empty petri, and wait for it to solidify before you can use them.
An agar plate should be placed upside down in the incubator to keep water drops off the agar and prevent the bacteria from drowning. The bacteria are incubatored at 30-40*c for one to three days. the bacteria feed from the nutrients in the agar and reproduce to form colonies of millions of bacteria. Source: NCEA level one science study guide 1.3 biology AS 90188
To make it semi-solid
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 is generally made by mixing the powdered form with varying ingredients. The powder is based on seaweed extract for nutrient agar, and nutrient agar is generally a base for most other agars - eg. Horse Blood Agar is nutrient agar with horses blood added; Choc agar has defibrinated (cooked) horses blood added.
Agar-agar can be used in vegan cooking as a gelatin substitute to make desserts like puddings, jellies, and fruit gels. It can also be used to thicken soups, sauces, and even as a binder in vegan burgers or meatballs. Additionally, agar-agar can be used to create vegan versions of traditional Asian dishes like agar-agar noodles or agar-agar sushi rolls.
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".
Agar comes from Red Algae (primarily the Gracilaria genus).It mainly is produed from the red algae Gracilaria lichenoides.This algae is harvested along the western coast of the United States and in parts of Asia. To extract the agar the Algae is boiled, cooled, purified and then dried. The agar is then make into blocks, flakes, or granules.("Agar agar" is usually abbreviated as "agar".)
1) it is used by aquatic organisms as food. 2) it is to make some chemicals like agar-agar.
Agar agar can be used in vegan cooking and baking as a gelatin substitute. It can be used to make vegan jellies, custards, puddings, and even vegan cheese. Agar agar can also be used to thicken sauces and soups, and to create vegan marshmallows and gummy candies.
AGAR