1. 琼脂：海南儋州惠安庄园生物工程有限公司 琼脂和琼脂糖产品性状和用途简介 琼脂(Agar),又名琼胶、菜燕、冻粉,是一类从石花菜及其它红藻类(Rhodophyceae)植物提取出来的藻胶(phycocottoid),在我国及日本已有三百多年(1658年)的历史.
2. 琼脂粉：在液体培养基添加1.0%~2.0%的琼脂粉(agar)制成固体培养基. 作用是提供菌体的生长繁殖,形成孢子. 特点是菌体生长迅速,产生优质大量的孢子,但不能引起变异,营养丰富. 单细胞培养基要含有生长繁殖的各类营养物质,
3. 琼胶：接著在清洗载玻片之后,让载玻片浸置在水胶(hydrogel)溶液中约胶溶液包含天然水胶溶液, 如重 百分比浓 大於1%之琼胶(agar)溶液、大於1%之琼脂凝胶(agarose)溶液或大於0.2%之明胶(gelatin B)溶液.
4. 洋菜：7 洋菜(Agar)又称琼脂 8.0g/L 为培养基的基底材料,要判决比例是否正确,可以手指敲打兰花瓶,可感觉振动为适当比例. (若步骤2使用黑糖,则此步骤需加入洋菜10g/L)如果於家中自己DIY,无法测试PH值,一定要加马铃薯(Potato)或C.W.椰子水(C.W.),
1. Agar agar will give the mold a firmer finish compared to gelatin.
2. The gelling agent we used most often was agar agar, a seaweed extract that sets to a translucent jelly at room temperature.
3. You can buy agar agar powder at provision shops selling Southeast Asian ingredients or at health food stores.
4. He also talks about agar and candyfloss, which are tradtional food ingredients in China.
noun
1. a colloidal extract of algae
used especially in culture media and as a gelling agent in foods
Synonym: agar-agar
2. any culture medium that uses agar as the gelling agent
Synonym: nutrient agar