Agaric

Agar occurs as a cell-wall constituent of the red marine algae Rho ophyceae, from which it is extracted by hot water, and marketed as a dry powder, flakes, or strips. It dissolves in hot water and sets on cooling to a jelly at a concentration as low as 0-5%. Its chief uses are as a solid medium for cultivating micro-organisms, as a thickener, emulsion stabilizer in the food industry and as a laxative. 

D (+) Galactose is a constituent of numerous polysaccharides It is best obtained by acid hydrolysis of lactose (milk sugar) a disaccharide of d glucose and d galactose L (—) Galactose also occurs naturally and can be prepared by hydrolysis of flaxseed gum and agar The principal source of d (+) mannose is hydrolysis of the polysaccharide of the ivory nut a large nut like seed obtained from a South American palm... 

Agar-agar solution Agaricus bisporus Agaritine [2757-90-6]... 

White pine White rust White s agar White Shoulders White smoke Whitewares Whitewash White water Whitfield s Ointment... 

Gel-permeation media are extremely versatile and may be used for separation of particles such as vimses (Fig. 11) as well as proteins (34). Separations of proteins and other particles having sizes equivalent to a molecular weight of 40 x 10 are possible using the agar-based Sepharose-type gel. This particular gel has a limited temperature range for operation, however. It melts upon heating to 40°C (34). 

Agar. Agar [9002-18-0] is obtained from a variety of red marine algae found along the coast of Japan. Food appUcations include fro2en desserts, confectionery products, and baked goods (92). 

Properties. Limited data are available for the types or grades of commercial agar which is usually in the form of chopped shreds, sheets, flakes, granules, or powder. The official specifications for agar are provided in the USP (12) and the Food Chemicals Codex (13). 

Agar, which is low in metabolizable or inhibitory substances, debris, and thermoduric spores, is ideal for the propagation and pure culture of yeasts, molds, and bacteria. Agar also meets the other requirements of ready solubiUty, good gel firmness and clarity, and a gelation temperature of 35—40°C and a gel melting temperature of 75—85°C. A clarified and purified form of the bacterial polysaccharide, geUan gum, is the only known satisfactory substitute. 

Concentrations above 0.3% form a gel with borate which is reversible upon the subsequent addition of mannitol (a sequestrant for borate) or of acid. Usefiil combinations are formed with carrageenan (63) and xanthan gum (64) and agar. In many appHcations, it is used in combination with these gums at considerable cost savings. 

The agar [9002-18-0] plate method consists of adding a known quantity of sample, usually 1.0 or 0.1 mL, depending on the concentration of bacteria, to a sterile petti plate and then mixing the sample with a sterile nutrient medium. After the agar medium solidifies, the petti plate is incubated at 32°C for 48 hours after which the bacterial colonies are counted and the number expressed ia terms of a 1 mL or 1 g sample. This procedure measures the number of viable organisms present and able to grow under test conditions, ie, 32°C. 

Thermoduric, Thermophilic, andPsychrophihc Bacteria. Thermoduric bacteria survive but do not grow at pasteurization temperatures. They are largely non spore-forming, heat-resistant types that develop on surfaces of unclean equipment. These bacteria are determined by subjecting a sample to laboratory pasteurization and examining it by the agar plate method. 

Thermophilic bacteria are able to grow at 55°C. They are spore-forming bacilli that can enter milk from a variety of farm sources. Tbermophiles grow ia milk held at elevated temperatures. Their presence ia milk is determined by means of the agar plate method and iacubation at 55°C. 

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