Microbiology question: Why is agar preferable to gelatin as a solidifying agent in culture media? agar which is an extract of red marine algae is preferred
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wiki.answers.com/Q/Why_is_agar_preferable_to_gelatin_as...
wiki.answers.com/Q/Why_is_agar_preferable_to_gelatin_as_a_solidifying_agent_in_culture_media
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Agar, Granulated is a solidifying agent used in preparing microbiological culture media. Agar was first suggested for microbiological purposes in 1881 by Fannie Hesse.1,2 By the early 1900s, agar became the gelling agent of choice over gelatin because agar remains firm at growth temperatures for many pathogens.
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www.bd.com/ds/technicalCenter/inserts/Agars.pdf
www.bd.com/ds/technicalCenter/inserts/Agars.pdf
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assistant to Robert Koch) that agar was used to solidify culture media. Before the use of agar, attempts were made to use gelatin as solidifying agent. .... While sheep blood is preferred, blood from rabbit, horse and ox can...
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www.microrao.com/micronotes/pg/culture_media.pdf
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Agar had neither of the disadvantages of gelatin: it was rarely degraded by microorganisms and it stayed solid at temperatures above 28°C (about 82°F). Agar is still the solidifying agent of choice. In 1882, Koch used the pure-culture techniques to isolate the bacterium that causes tuberculosis.
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www.answers.com/topic/microbiology
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Why is agar preferable to gelatin as a solidifying agent in culture media? Read answer... What popular holiday food is made up of sugar gelatin corn syrup...
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www.answers.com/topic/gelatinizing-agent
www.answers.com/topic/gelatinizing-agent
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Nov 2, 2007 Distilled water is preferred in use, that is because the tap water may For example we use gelatin or Agar agar as solidifying agents.
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www.scribd.com/doc/458833/Culture-Media
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The gelatin was either inoculated before pouring by mixing into the gelatin pulverized nodules that had been carefully surface-sterilized before grinding, or the gelatin was inoculated after solidifying by spread-ing on the surface water that contained the test material, or finally, it was inoculated by...
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www.asm.org/ccLibraryFiles/FILENAME/0000000242/1888p220...
www.asm.org/ccLibraryFiles/FILENAME/0000000242/1888p220.pdf
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Uses: It is very popularly used as a flavoring agent in Indian desserts, cakes and pastries. Very commonly it is used aa a mouth refresher, It checks nausea and vomiting and its aromatic smell acts as a stimulant.
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www.jainworld.com/jainbooks/foodoftheeart/chapter1.htm
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"Gelatin/e" for the Food Scientist Competitive gelling agents like starch, alginate, pectin, agar, carrageenan etc. are all carbohydrates from vegetable sources, but their gels lack the melt in the mouth, elastic properties of gelatin gels.
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www.gelatin.co.za/gltn1.html
www.gelatin.co.za/gltn1.html
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