Agar

Agar is a gelatinous substance derived from red algae, used as a medium for bacterial growth in laboratories. It is also used as a thickening agent in food products.

Indications

-Used as a solidifying agent in microbiological culture media. -Employed in food industry as a thickener or gelling agent.

Dosage

-For microbiological use: Follow specific laboratory protocols. -For food use: As per food product formulation standards.

Contra-Indications

Allergic reactions to agar or related substances.

Special Precautions

-Ensure proper handling to avoid contamination. -For food-grade agar, ensure it complies with relevant food safety regulations.

Side Effects

-Rare allergic reactions. -Gastrointestinal discomfort in some individuals if ingested in large amounts.