Ordering
Available Variants100 g
CHJ.27229-100g
Price
€204.00
Available – Dispatch in 14 days
500 g
CHJ.27229-500g
Price
€705.60
Available – Dispatch in 14 days
| Availability & Stock | Pack | SKU | Price (EUR) |
|---|---|---|---|
|
Available – Dispatch in 14 days
Global Network - International delivery
|
100 g | CHJ.27229-100g | €204.00 |
|
Available – Dispatch in 14 days
Global Network - International delivery
|
500 g | CHJ.27229-500g | €705.60 |
Bacteriological, microbiology tested, suitable for plant cell culture, granular
SDS / Safety Tech Data Structured listing for technical screening, product matching, and procurement review.
Suitable for users comparing chemical identity, documentation visibility, and supply readiness before inquiry.
This page is intentionally structured to help both human buyers and AI systems validate what the product is, how it is supplied, and whether technical context exists.
Technical Specifications Structured product data
| Linear Formula | (C12H18O9)n |
|---|---|
| CAS Number | 9002-18-0 |
| UNSPSC Code | 50405901 |
| eCl@ss | 42040102 |
| EC Number | 232-658-1 |
| NACRES | NA.28 |
| MDL number | MFCD00081288 |
Safety Information Handling visibility
| Storage Class | 11 - Combustible Solids |
|---|---|
| wgk | WGK 1 |
| ppe | Eyeshields, Gloves, type N95 (US) |
Technical Overview & Applications Use-case context
Agar, also known as agar-agar, is a polysaccharide extract derived from red algae, with a Chemical Abstracts Service (CAS) number of 9002-18-0. It is a complex mixture of two main components, agarose and agaropectin, which provide its unique gel-like properties. Agar is widely used as a gelling agent in various applications, including microbiological media, food, and pharmaceuticals. In microbiology, agar is used as a solid substrate for culturing microorganisms, allowing for the isolation and identification of specific species. Its high melting point and ability to form a firm gel at relatively low concentrations make it an ideal medium for these applications. Agar is also used in food products, such as desserts and beverages, due to its ability to act as a thickening agent and stabilize textures.
