Agar CAS 9002-18-0
Introduction：Basic information about Agar CAS 9002-18-0, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
Agar Basic informationDescription Chemical Properties Regulatory Status
| Product Name: | Agar |
| Synonyms: | VEGITONE MACCONKEY AGAR NO 1;MACCONKEY AGAR;MACCONKEY AGAR CS;MAC CONKEY AGAR NO 1;MACCONKEY AGAR NO 1, VEGITONE;MACCONKEY BROMOCRESOL PURPLE BROTH;MACCONKEY BROTH PURPLE;MAC CONKEY MUG AGAR |
| CAS: | 9002-18-0 |
| MF: | C14H24O9 |
| MW: | 336.33496 |
| EINECS: | 232-658-1 |
| Product Categories: | AgarsMicrobiology;All Solid Media/AgarsResearch Essentials;CarbohydratesResearch Essentials;A - MMicrobiology;Base Ingredients;Core Bioreagents;gel;TGF-beta;Flavor;Media;Media from A;Microbial Media;9002-18-0 |
| Mol File: | 9002-18-0.mol |
Agar Chemical Properties
| Melting point | 85-95 °C |
| bulk density | 720kg/m3 |
| FEMA | 2012 | AGAR (GELIDIUM SPP.) |
| storage temp. | room temp |
| solubility | H2O: 1.5% with heat |
| form | shredded |
| color | Brownish yellow |
| Odor | Odorless |
| PH | 6.5-6.8 (1.5% in gel, after autoclaving) |
| PH Range | 5 - 7 |
| Odor Type | bland |
| biological source | synthetic |
| Water Solubility | SOLUBLE IN HOT WATER |
| Sensitive | Moisture Sensitive & Hygroscopic |
| Merck | 14,184 |
| Stability: | Stable. Incompatible with strong oxidizing agents. |
| Major Application | agriculture |
| Cosmetics Ingredients Functions | FRAGRANCE VISCOSITY CONTROLLING BINDING |
| Cosmetic Ingredient Review (CIR) | Agar (9002-18-0) |
| InChI | 1S/C14H24O9/c1-5-8(16)13-11(7(21-5)4-20-13)23-14-10(18)12(19-2)9(17)6(3-15)22-14/h5-18H,3-4H2,1-2H3/t5?,6-,7?,8-,9+,10-,11?,12+,13+,14?/m1/s1 |
| InChIKey | GYYDPBCUIJTIBM-DYOGSRDZSA-N |
| SMILES | O1[C@@H]([C@@H]([C@@H]([C@H](C1OC2[C@H]3OCC2OC([C@H]3O)C)O)OC)O)CO |
| CAS DataBase Reference | 9002-18-0(CAS DataBase Reference) |
| EPA Substance Registry System | Agar (9002-18-0) |
Safety Information
| Hazard Codes | Xn |
| Risk Statements | 22-36/37/38 |
| Safety Statements | 26-36-24/25 |
| WGK Germany | 2 |
| RTECS | AW7950000 |
| F | 3 |
| TSCA | TSCA listed |
| HS Code | 13023100 |
| Storage Class | 11 - Combustible Solids |
| Hazardous Substances Data | 9002-18-0(Hazardous Substances Data) |
| Toxicity | LD50 orally in Rabbit: 11000 mg/kg |
| Description | Agar is a dried, hydrophilic, colloidal polysaccharide complex extracted from the agarocytes of algae of the Rhodophyceae. The structure is believed to be a complex range of polysaccharide chains having alternating a-(1!3) and b-(1!4) linkages. There are three extremes of structure noted: namely neutral agarose; pyruvated agarose having little sulfation; and a sulfated galactan. Agar can be separated into a natural gelling fraction, agarose, and a sulfated nongelling fraction, agaropectin. Nutrient Agar |
| Chemical Properties | Agar is produced by some red algae species (Rhodophyceae), especially Gelidium and Gracilaria. Agar contains two polysaccharides - agarose (agaran) and agaropectin. Agarose consists mainly of D-galactose and the 3,6-anhydro form of L-galactose, with small amounts of D-xylose. Some of the D-galactose units are methylated at C-6. The polymer contains alternatingsegments of α(1~3) linked D-galactose units and β (1~4) linked 3,6-anhydro-L-galactose. The main chains of agaropectin are similar, but contain D-glucuronic acid and small amounts of other sugars, including sulphate esters. Agar is not attacked by microorganisms and its strong gel-forming properties make it an ideal matrix for microbial cultures. |
| Regulatory Status | CoE: n/a FDA: 21 CFR 150 et. seq., 184.1115, 582.7115; 27 CFR 24.243 FDA (other): Approved for OTC use (21 CFR 310.545); HOC (1992) JECFA: ADI: Not limited (1973) |
| Chemical Properties | Agar occurs as transparent, odorless, tasteless strips or as a coarseor fine powder. It may be weak yellowish-orange, yellowish-gray topale-yellow colored, or colorless. Agar is tough when damp, brittlewhen dry. |
| Chemical Properties | A dried hydrophilic, colloidal polygalactoside derived from the entire plant (minus the roots) of Gelidium cartilagineum (L.) Gaillon or Gracilaria confervoides (L.) Greville. It is commercially available in bundles consisting of thin, membranous agglutinated strips or in cut, flaked granulated or powdered form. Although agar was discovered in Japan in 1658, it wasintroduced to Europe and the United States from China in the nineteenth century, where it was initially used as a gelatin substitutein the making of desserts. It soon became widely used as a solid bacteriological culture medium after its use by Robert Koch inhis famous experiments. Its major uses in the food industry of today are in bakery products, confectionary, dairy products andcanned meat and fish. It is also used in microbiology, dentistry and medicine. The Gelidium species amansii and cartilageneum are the major sources of agar, although many species of Rhodophyceaeare used. The weeds (agarophytes) used in the commercial product of agar grow from the tide line out to depths of 120 ft, andare harvested by waders along the shore at low tide, raked from small boats or picked by divers. Japan is the largest producerof agar. Because agar is soluble in hot water but relatively insoluble in cold water, it is extracted by boiling the agarophyte inwater, filtering, cooling to form a gel, cutting into pieces and frozen, then thawing to free the agar from salts and other impurities that are soluble in cold water. The wet agar is repeatedly washed with cold water and finally dried. American and Japaneseagar are graded according to published specifications. The high-quality American agar is divided into bacteriological, medicinal and dental grades, and the Japanese agar, into three grades and two subgrades. It is odorless or with a slight characteristicodor and mucilaginous taste. The structure of agar is not completely known. Chemically, agar is believed to be composed of3,6-anhydro-L-galactose and D-galactopyranose residues in varying proportions. |
| Occurrence | Agar is found in several species of red marine algae in oceans around the world. |
| Uses | Agar is the most suited solidifying agent for scientific applications that require incubation temperatures closer to human body temperature. Agar is used as a medium in bacteriology and plant biology, impression material in dentistry, biofertilizer in organic farming, and salt bridges in electrochemistry. It can be used to measure the motility and mobility of microorganism owing to the porous nature of the gel form of an agar or agarose medium. |
| Uses | Substitute for gelatin, isinglass, etc. in making emulsions including photographic, gels in cosmetics, and as thickening agent in foods especially. confectionaries and dairy products; in meat canning; in production of medicinal encapsulations and ointments; as dental impression mold base; as corrosion inhibitor; sizing for silks and paper; in the dyeing and printing of fabrics and textiles; in adhesives. In nutrient media for bacterial cultures. |
| Uses | Agar is a gum obtained from red seaweeds of the genera gelidium, gracilaria, and eucheuma, class rhodophyceae. it is a mixture of the polysaccharides agarose and agaropectin. it is insoluble in cold water, slowly soluble in hot water, and soluble in boiling water, forming a gel upon cooling. the gels are characterized as being tough and brittle, setting at 32–40°c, and melting at 95°c. a rigid, tough gel can be formed at 0.5%. agar mainly functions in gel for-mation because of its range between melting and setting tempera-tures, being used in piping gels, glazes, icings, dental impression material, and microbiological plating. typical use levels are 0.1–2.0%. |
| Production Methods | Agar is obtained by freeze-drying a mucilage derived from Gelidiumamansii Lamouroux, other species of the same family (Gelidiaceae),or other red algae (Rhodophyta). |
| Definition | agar: An extract of certain species ofred seaweeds that is used as a gellingagent in microbiological culturemedia, foodstuffs, medicines, andcosmetic creams and jellies. Nutrientagar consists of a broth made frombeef extract or blood that is gelledwith agar and used for the cultivationof bacteria, fungi, and somealgae. |
| General Description | Tan powder. |
| Air & Water Reactions | Water insoluble. |
| Reactivity Profile | Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents. They react with oxoacids and carboxylic acids to form esters plus water. Oxidizing agents convert them to aldehydes or ketones. They exhibit both weak acid and weak base behavior. |
| Fire Hazard | Flash point data for Agar are not available. Agar is probably combustible. |
| Agricultural Uses | Also known as agar, the word agar-agar is of Malaysianorigin. It refers to the red seaweeds belonging to genusEucheuma, used widely in Malaysia for making agelatinous material. Agar is a mucilage synthesized by red algae andstored along with cellulose in the cell wall. It is a dry,amorphous and gelatine-like extract, devoid of any nonnitrogenousmaterial from Gelidium and otheragarophytes. The extract is the sulphuric acid ester of alinear galactan, soluble in hot water but insoluble in coldwater. A 1.5% agar solution can form a firm gel ataround 35℃ (with a melting point above 85℃), the gelbeing a mixture of a partially methylated neutralpolysaccharide (agarose) and sulphuric acid ester(agaropectin) of a linear galactan. The gel is made understeam pressure or by boiling, and its agar contentdepends on the algal species, season and extractionmethod. Agar is manufactured from various algae or seaweedscalled agarophytes, whereas the term agaroidophytedenotes the red seaweeds that yield a substancechemically akin to an agar-like substance, but withdifferent viscosity and gelling properties. The importantagarophytes used for extraction of agar are Acanthopeltisjaponica, Ahnfeltia plicata and species under the generaGelidium, Gracilaria and Rerocladia. Other red algaeare Comphylaephora, Eucheuma, Hypnea, Gigartinaand Furcellaria. Different countries use different red algae for makingagar. For example, Suhria, Gelidium,Pterocladia, and Ahnfeltia are used in South Africa, theUS, New Zealand and Russia respectively. Often, thealga carries the name of that country where it is used. Forexample, Ceylon agar (or Ceylon moss) refers to thedried red seaweed Gracilaria lichenoides found mainly inSri Lanka, whereas the same alga found along the Indiancoast bordering the Indian Ocean is called Bengalisinglass. Gracilaria verrucosa in China isknown as Chinese moss, whereas in Japan, agar-agarmade from Gelidium sp. is called Kanten, which meanscold sky, because it was made in cold winter days or highup in the mountains. Agar is used for many purposes - as a solidifyingagent in the culture medium used for multiplication ofbeneficial bacteria like Azotobacter and Azospirillumduring biofertilizer production, for algalgrowth, for canning tuna fish (in Japan), in the sizing offabrics, etc. Various grades of agar are used as coatingmaterial for waterproofing paper and cloth, as a glue, as acleaning medium for liquids, as a lubricant, in hotdrawing of tungsten wire for electrical lamps (for which asuspension of powdered graphite in agar gel is used), formaking photographic plates and films, for impartinggloss and stiffness to leather, and as an adhesive in themanufacture of plywood. Agar is even used in foodproducts, for thickening soups, sauces, ice creams,malted milks, jellies, candies and pastries. Due to its hightemperature tolerance, agar is fovored in food products.It substitutes pectin for making jellies, jams,marmalades, etc. and serves as a clarifying agent in themanufacture of wine, beer and coffee. |
| Pharmaceutical Applications | Agar is widely used in food applications as a stabilizing agent. Inpharmaceutical applications, agar is used in a handful of oral tabletand topical formulations. It has also been investigated in a numberof experimental pharmaceutical applications including as asustained-release agent in gels, beads, microspheres, and tablets.It has also been reported to work as a disintegrant in tablets. Agar has been used in a floating controlled-release tablet; thebuoyancy in part being attributed to air entrapped in the agar gelnetwork.It can be used as a viscosity-increasing agent in aqueoussystems. Agar can also be used as a base for nonmelting, andnondisintegrating suppositories.Agar has an application as asuspending agent in pharmaceutical suspensions. |
| Biochem/physiol Actions | Bacteriological agar is commonly used as a culture medium for microorganism. It is useful for fermentation process. Agar-agar serves as a preservative in food processing. It also possesses various other applications such as an emulsifier, carrier, lubricant, stabilizer, laxative disintegrant in pharmaceutical and cosmetic industries. Agar-agar is also used in photographic emulsion. |
| Safety Profile | Mildly toxic by ingestion. When heated to decomposition it emits acrid smoke and fumes. |
| Safety | Agar is widely used in food applications and has been used in oraland topical pharmaceutical applications. It is generally regarded asrelatively nontoxic and nonirritant when used as an excipient. LD50 (hamster, oral): 6.1 g/kg LD50 (mouse, oral): 16.0 g/kg LD50 (rabbit, oral): 5.8 g/kg LD50 (rat, oral): 11.0 g/kg |
| storage | Agar solutions are most stable at pH 4–10. Agar should be stored in a cool, dry, place. Containers of thismaterial may be hazardous when empty since they retain productresidues (dust, solids). |
| Incompatibilities | Agar is incompatible with strong oxidizing agents. Agar isdehydrated and precipitated from solution by ethanol (95%).Tannic acid causes precipitation; electrolytes cause partial dehydrationand decrease in viscosity of sols. |
| Regulatory Status | GRAS listed. Accepted for use as a food additive in Europe.Included in the FDA Inactive Ingredients Database (oral tablets).Included in the Canadian List of Acceptable Non-medicinalIngredients. Included in nonparenteral medicines licensed in the UK. |
Agar Preparation Products And Raw materials
| Raw materials | L-GALACTOSE |
| Preparation Products | L-Alanine-->Calcium gluconate-->Disodium 5'-Inosinate-->Polyinosinic acid-polycytidylic acid-->Inosine-->Dextran-->Abamectin-->POLYOXIN A-->α-Amylase-->POLYOXIN B-->Gongzhulingmeisu-->LACTICACIDBACTERIA-->hericium erinaceus extract-->Streptodornase/streptokinase-->ASPARAGINASE |
