Agar, low gel strength, suitable for microbiology

• Catalog number
  GC6234-100G
• Price
  271.06 USD
• Size
  5X100 g

• CAS
  9002-18-0
• Molecular Weight
  -
• Molecular Formula
  (C12H18O9)n
• HS
  1302310000
• Test
  A gel is a solid jelly-like material that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state. By weight, gels are mostly liquid, yet they behave like solids due to a three-dimensional cross-linked network within the liquid. It is the crosslinking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick (tack). In this way gels are a dispersion of molecules of a liquid within a solid in which the solid is the continuous phase and the liquid is the discontinuous phase. The word gel was coined by 19th-century Scottish chemist Thomas Graham by clipping from gelatin.

• Gene target
  Agar   strength   suitable   for   microbiology  
• Short name
  Agar, strength, suitable for microbiology
• Technique
  Gel
• Alternative name
  media gelling agent, low electrophoretic matrix strength, suitable to measure microbiology

MeSH Data

• Name
  Electrophoresis, Agar Gel
• Concept
  Scope note: Electrophoresis in which agar or agarose gel is used as the diffusion medium.
• Tree numbers
  • E05.196.401.153
  • E05.301.300.100
• Qualifiers
  ethics, trends, veterinary, history, classification, economics, instrumentation, methods, standards, statistics & numerical data

Similar products