Agar microbiological is a product obtained from seaweed and used as a medium sealant in microbiol. and the food industry. It is a yellowish white powder or plates. It contains about 1.5-4% mineral salts, 10-20% water, and 70-80% polysaccharides, in which D- and L-galactose, 3,6-anhydro-galactose, pentose, D-glucuronic and pyruvic to-you. Agarose was extracted from A. (see). A. is not cleaved by most microorganisms and does not change the nutritional value of the media. Unrefined A. can lead to the formation of a defective gel and even to inhibit the growth of microbes. Therefore for immunol. and bacteriol. goals should be used frosted clarified A. the highest and the first grade with a gel density of not less than 320 g / cm3. The agar gel is formed during boiling or autoclaving of the mixture of powder and water at 115-120 ° C for 15 minutes, followed by cooling to 45 -48 ° C. To obtain dense nutrient media, A is added at a final concentration of 1.5 to 3%, semi-liquid - 0.3 to 0.7% (weight / volume)

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The information is relevant to: 03.02.2018