Agar as a gelling agent: chemical and physical analysis

Abstract

Agars with different performance in bioassays were analysed for physical and chemical properties. Agars with the highest gel strength had the best performance. Good performance was also related to a low pH of a suspension of agars and to a low sulphur content. The diffusion rate of ions in gels differed between agars, but could not explain differences in agar performance. The time of autoclaving had a marked effect on the gel strength, however, without affecting the performance. Chemical analysis revealed large differences between agars. The best agars had a relatively low salt content. One of the best agars had an extremely high content of trace elements. Agar impurities, especially of the trace elements were tightly bound to the agars. Up to 30% of the Murashige and Skoog (MS) salts were also immobilized in the gel. At pH 4.2, less nitrogen and phosphate were available from the MS medium than at pH 5.7. Chlorine could be washed out completely and appeared to be a good marker for agar quality and purity. With AgNO₃, chlorine contamination could easily be visualized.

Keywords: Chemical analysis; Gel strength; Key words Agar brands; Nutrients; pH.