Question 1: What is agar? Found on the Internet, I hope you can help Agar (agar) Introduction

Agar, the scientific name of agar, the English name (agar), also known as the foreign vegetable (agar-agar), frozen powder, swallow vegetable essence, foreign powder, cold days. Agar has a unique property that is extremely useful in food industry applications.

Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gums in the world. It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, bioengineering and many other aspects, agar used in food can significantly change the quality of food, improve the grade of food. The price is very high. Characteristics: coagulation, stability, can form complexes with some substances and other physicochemical properties, can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of granular orange and various beverages, jelly, ice cream, pastry, fudge, canned food, meat products, eight treasures congee, silver ear bird's nest, soup food, cold food and so on. In the chemical industry, medical research, agar can be used as culture medium, ointment base and other uses.

Agar is a gelatin product made from algae of the genus Gelidium and the genus Gracilaria, and is the most commonly used solidifying agent for microbial culture media, and is also used in canned meat, fish, poultry, and cosmetics, pharmaceuticals, and dental care. It is also used as a clarifying agent in the brewing and wine industries, as a thickening agent in the production of ice cream, pastries and salad dressings, and as a lubricant in metal drawing.

Agar made from algae is a translucent, amorphous powder, flakes or granules. The main places of origin are Japan, New Zealand, the United States and Russia. Agar is insoluble in cold water and can absorb 20 times its own volume. Easily soluble in boiling water, diluted solution at 42 ℃ (108 H) remains liquid, but at 37 ℃ into a tight jelly. Agar is a component of the cell wall and contains complex carbohydrates, calcium and sulfates.

History

Inhabitants of the South Seas have been cooking unicorn greens into jellies (now known as carrageenan) since ancient times, and have called the jelly

agar-agar or agar in Malay, which has since become the world's lingua franca for agar.

Agar-agar is also known as agar gelatin, and is also known in the market as "jelly powder", "cold powder" and so on. Ji Minghou, Zeng Chengkui and other (1952) suggested

agar with "agar" on behalf of agar, to commemorate the earliest in our country is the unicorn of Hainan Island, boiled frozen gelatin for food; and speak of all seaweed polysaccharides

are unified to a gel as the end of the word to replace "fat", "powder", "powder", "agar", "powder", "powder", "powder", "powder", "powder", "powder", "powder", "powder". ", "powder" and other confusing words. The name "agar" was adopted in 1977 for my

National Pharmacopoeia.

Ji Minghou January 1993 edited - "Seaweed Chemistry" (Science Publishing House)

Chinese name: Agar

English name: Agar

Chinese alias: Agar; Agar

CAS RN.

Physical and Chemical Properties:

Water soluble SOLUBLE IN HOT WATER

Use: It can be used as thickener, coagulant, suspending agent, emulsifier, stabilizer, preservative, adhesive and biological culture medium.

Uses:

Agar has a unique property that is extremely useful in the food industry. Its characteristics: coagulability, stability, can form complexes with some substances and other physical and chemical properties, can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. Widely used in the manufacture of granular orange and a variety of beverages, jellies, ice cream, pastries, soft candy, canned goods, meat products, porridge, silver ear bird's nest, soup food, cold food and so on.

Agar in the chemical industry, medical research, can be used as culture medium, ointment base and other uses.

Agar by agarose (Agarose) and agar fruit (Agaropectin) two parts, as a gelling agent agarose is a non-ionic polysaccharide does not contain sulfate (salt), is the formation of the components of the gel, and its macromolecular chain chain linkage in the 1,3 glycosidic bond alternately connected to the β-D-galactopyranose residues and 3, 6-α-L-galactopyranose residues. Agar pectin, on the other hand, is the non-gelatinized portion, a complex polysaccharide with sulfate esters (salts), glucuronic acid, and pyruvic acid aldehyde, and the portion that is sought to be removed in commercial extraction. Commercial agar typically carries 2%D7% sulfate (salt), 0%D3% pyruvate aldehyde and 1%D3% methylethyl. In industry agar is white to slightly yellowish in color, gelatinous, odorless or with a slight characteristic odor, and agar is not ...... >>

Question 2: agar can be replaced by something ah It depends on what you do with it, the role of agar is mainly to play a role in coagulation, if you do the culture medium (to do the edible fungal species) can be used A small amount of starch instead of if you want to do the pudding, you can use the QQ sugar instead of agar, but a single type of flavor. It is very simple, direct heating can let the sugar melt away, and then can be mixed and cooled on the line, really good

If you want to use agar to do biological models, you can try starch, but also need a mold, the cooked starch poured into the cool to Ding can be shaped, but sometimes the concentration is not easy to grasp. I've used starch before, so I think it's fine. However, the cell model, you can also use plastic foam directly to do a cell shape, such as showing a longitudinal section of a cell, so you can use a hollow plastic foam to do the cell shape such as the cell wall can be expressed, with a plastic membrane to do the cell membrane, and then filled with other organelles in its interior.

Question 3: What is agar made of? Agar

Agar, scientific name agar, English name agar, also known as the foreign vegetable, frozen powder, swallow vegetable essence, foreign powder, cold days. Agar has an extremely useful and unique property in the application of the food industry. Its characteristics: coagulability, stability, the ability to form complexes with a number of substances and other physicochemical properties.

Raw materials: Gracilaria, purslane, stonewort

Role: can be used as a thickener, coagulant, suspending agent, emulsifier, stabilizer, preservative, adhesive and biological culture medium.

Uses: Agar is widely used in the manufacture of granulated beverages, rice wine drinks, juice drinks, crystal fudge, lamb's soup, luncheon meat, ham sausage, jelly pudding, ice cream, laminated cake, eight treasures congee, gazpacho and so on. Agar is used in daily chemical industry for toothpaste, shampoo, facial cleanser, cosmetics, solid fragrance agent and so on. Agar in the chemical industry, medical research, can be used as culture medium, ointment base and other purposes.

Usage: Soak agar powder in cold water for about 3-5 hours, then put it into a pot and add the right amount of water to boil until all dissolved.

The C(1) end of the long chain of D-galactopyranose (52) bound by a 1,3-glycosidic bond is combined with the C(4) of L-galactopyranose-C(6)-sulfate (1) to form a polysaccharide derivative of galactosaccharides sulfate (the following formula) in the ratio of the Ca salt or Ca-Mg salt.

It is found in red algae of the genus Sphagnum and Sphagnum major, as well as in red algae of the genus Sphagnum. Commercially available agar from these seaweeds is dried by hot water leaching, cooling coagulation, so that it is frozen and flow out of the warmed water, and finally dried and become. White gelatin-like transparent, tasteless and odorless pieces or powder, insoluble in cold water, dissolved in hot water to form a viscous liquid. 1% solution forms a gel when cooled, and a soluble gel is formed at 80-100 ℃. It can also be obtained from Gracilariaceae and Ceramiaceae. In addition to food and industrial use, it is commonly used as a culture medium for bacteria and so on.

Question 4: What is agar? Chinese name: agar English name: agar Other names: agar; frozen powder Definition 1: A mixed polysaccharide extracted from Staphylococcus aureus, used as a bacterial culture medium, food gelling agent and slurry for textile industry. Subjects: Marine Science and Technology (1st level); Marine Technology (2nd level); Marine Biotechnology (3rd level) Definition 2: A polysaccharide gel extracted from red algae such as Stonewort, Gracilaria, and Porphyra. Subjects: Aquaculture (first level); Fish Preservation and Processing (second level) Agar is a seaweed extract from red algae such as red algae or red algae, which is heated to solubilization and then cooled and solidified. Agar is rich in dietary fiber (content of 80.9%), high protein content, low calorie, with detoxification, laxative, laxative, lowering blood pressure, lowering blood sugar and cancer prevention, by the Food and Agriculture Organization of the United Nations recognized as the 21st century health food.　　Agar (agar) Introduction Agar, scientific name agar, English name (agar), also known as agar-agar (agar-agar), frozen powder, Swallow Vegetable Essence, foreign powder, cold days, large vegetable silk. Agar has a unique property that is extremely useful in food industry applications.　Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gums in the world. It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, bioengineering and many other aspects, agar used in food can significantly change the quality of food, improve the grade of food. The price is very high. Characteristics: coagulation, stability, can form complexes with some substances and other physicochemical properties, can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of granular orange and various beverages, jelly, ice cream, pastry, fudge, canned food, meat products, eight treasures congee, silver ear bird's nest, soup food, cold food and so on. Agar can be used as culture medium, ointment base and other purposes in chemical industry and medical research.　Agar is a gelatin product made from the algae Gelidium and Gracilaria, and is the most commonly used solidifying agent for microbial culture media, as well as for canned meat, fish and poultry, cosmetics, pharmaceuticals and dental care. It is used as a clarifying agent in the brewing and wine industries, as a thickening agent in the production of ice cream, pastry and salad dressings, and as a lubricant in metal drawing.　Agar made from algae is a translucent, amorphous powder, flakes or granules. It is mainly produced in Japan, New Zealand, USA and Russia. Agar is insoluble in cold water and can absorb 20 times its own volume. Easily soluble in boiling water, diluted solution at 42 ℃ (108 H) remains liquid, but at 37 ℃ into a tight jelly. Agar is a constituent of the cell wall and contains complex carbohydrates, calcium and sulfates. [edit]History Inhabitants of the South Seas have been cooking unicorn greens into jellies (now known as carrageenan) since ancient times, and have called the jelly agar-agar or agar in Malay, which has since become the world's common term for agar.　Agar is also known as agar gelatin, and is also known in the market as "frozen noodles", "cold noodles" and so on. Ji Minghou, Zeng Chengkui, etc. (1952) suggested that "agar" on behalf of agar, in honor of China's earliest unicorn vegetables from Hainan Island, boiled jelly glue for food; and all seaweed polysaccharide are unified to a gel for the end of the word to replace the "fat", "powder" and other confusing words. The name "agar jelly" was adopted in 1977 for the Chinese Pharmacopoeia.　Ji Minghou in January 1993 edited - "seaweed chemistry" (Science Press) Chinese name: agar English name: Agar Chinese alias: agar gelatin; foreign vegetables; cabbage silk; CAS RN.: 9002-18-0 Molecular Formula: (C12H18O9)n Physical and chemical properties: water-soluble SOLUBLE IN HOT WATER Use: can be used as a thickener, coagulant, Suspending agent, emulsifier, stabilizer, preservative, adhesive and biological culture medium. [Uses Agar has a unique property that is extremely useful in food industry applications. Its characteristics: coagulability, stability, can form complexes with some substances and other physicochemical properties, can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of granular orange and various beverages, jelly, ice cream, pastry, soft candy, canned food, meat products, porridge, silver ear bird's nest, soup food, cold food and so on.　Agar in the chemical industry, medical research, can be used as training ...... >>

Question 5: What exactly is agar? Can it be replaced by anything? Agar

Pinyin name: Qiongzhi

English name: Agar

Agar is a kind of seaweed polysaccharide mainly extracted from red algae, such as stone cauliflower, Gracilaria, Terminalia, Chickweed and so on, with hot water. It is the first gelling agent that mankind began to use.

Chemical structure of agar

The chemical structure of agar is more complex, and is generally believed to be composed of agar disaccharide as the backbone of the chain molecular neutral sugar. The agar disaccharide is a chain molecular neutral sugar consisting of 1,3-linked β-D-galactopyranose and 1,4-linked 3,6-endoether-α-L-galactopyranose repeatedly and alternately connected. Small amounts of L-galactose, 6-methyl-D-galactose and D-xylose, and sulfate groups, pyruvate and glucuronic acid are also present.

The colloidal chemical properties of agar

● Solubility: insoluble in cold water and inorganic and organic solvents. Heated above 85 ° C can be dissolved in water;

● Gelation: dissolved in water after heating, cooling to 28-35 ° C to form a gel.

● Gel strength: the greater the degree of polymerization of molecules, the longer the molecular chain, the greater the gel strength; the content of galactose also has an effect;

● Synergistic effect with acacia bean gum, konjac gum, xanthan gum colloid, improve the elasticity and water retention of the gel.

This product is from the rockweed Gelidium amansii Lamx or several other species of red algae plants in the leaching and dehydration of dry mucus.

Characteristics Linear agar is a thin strip, white or yellowish; translucent, wrinkled surface, slightly glossy,

The texture is light, soft and tough, not easy to break; completely dry, it is brittle and easy to crumble; odorless, light taste.

Powdered agar is a scale-like powder, colorless or yellowish; with cold water device, observed under the microscope, colorless

irregular polygonal mucus fragments; odorless, tasteless.

The product is soluble in boiling water, insoluble in cold water, but can swell into a gelatinous mass; aqueous solution shows a neutral reaction.

Identification (1) take about 1g of this product, add 65ml of water, boiling, stirring constantly to dissolve, with hot water to make up for the evaporation of water, cooling to 32 ~ 39 ℃, that is, condensed into a translucent elastic gel, hot to 85 ℃ when the re-melting.

(2) Take the fragments of this product, immersed in 0.02 mol / L iodine solution, after a few minutes, stained brownish-black, remove, add water impregnated with a gradual change to purple.

(3) Take about 0.1g of this product, add 20ml of water, heat to dissolve; take out 4ml, add 0.5ml of hydrochloric acid, put on a water bath and heat it for 30 minutes, add 3ml of sodium hydroxide solution and 6ml of alkaline copper tartrate solution, put on a water bath and heat it, a red precipitate will be produced.

Check starch Take 0.10g of this product, add 100ml of water, boil and dissolve, cool, add 2 drops of iodine test solution, do not show blue. Loss of weight on drying Take the product (such as strips, should be cut), dry at 105 ℃ for 5 hours, the weight loss should not exceed 22.0%.

Ash Take about 1g of the product, placed in a crucible burned to constant weight, precision weighing, slowly burned to complete charring, gradually increase the temperature to 600 ~ 700 ℃, so that the complete ashing and constant weight, the remaining ash shall not be more than 5.0%.

Question 6: What is agar agar, scientific name agar, English name (agar), also known as agar (agar-agar), Haidong vegetable, frozen powder, agar, stone flower gum, Swallow Vegetable Essence, powder, cold days, large vegetable silk, is a kind of plant glue, commonly used in the sea of the unicorn cabbage, stone flower cabbage, Gracilaria, etc., made of colorless, non-fixed shape of the solid, soluble in hot water. It is widely used in the food industry and is also commonly used as a bacterial culture medium. Why called agar, mainly with Hainan's unicorn or stone cauliflower production out. The abbreviation of Hainan is Qiong.

Question 7: What is agar Where can I buy agar, the scientific name of agar agar, also known as agar, jelly powder, swallow vegetable essence, ocean powder, cold days, large vegetable silk. Agar has an extremely useful and unique properties in the food industry applications.... Agar is a type of vegetable gum, also known as agar gum, frozen powder, commonly known as ocean powder or ocean vegetable. It is made from the sea produced rockweed, Edelweiss, etc.. It is a colorless, non-fixed shape solid, soluble in hot water. Generally agar is used in some desserts that need to be refrigerated and characterized, such as Japanese-style water goat jelly and so on, but agar made things are not very transparent and lack of elasticity, so the taste is not very good. Generally in the farmers market or some sell food ingredients are sold.