V AGAR
Agars
CAT Nº:1815
DESCRIPTION
This type of agar is specially designed to add to Microbiological Cultured Media, which, once prepared, need a “better
adhesion” to the packaging material containing them. Due to its meticulous manufacturing process, it gains special
characteristics such as viscosity, which provides the gel with a degree of elasticity that helps to avoid the “rigidness”
effect; and thus, its possible breakage. This advantage is important above all when the media has to be prepared in thin
layers and the sinerisis of the agar (water evaporation) can affect the gel in a greater measure.)
CHEMICAL CHARACTERISTICS
Appearance
Moisture
Ashes
Gel Strength [1.5%, Nikan)
pH [1.5) after autoclaving
Melting Point [1.5%)
Gelling Point [1.5%)
Transparency [1.5%)
Viscosity
White Cream
Maximum 18%
3.0-4.5%
900 – 1 000g/cm2
6-8
86-98ºC
32 to 38ºC
≤ 30 NTU
15 at 50cps
MICROBIOLOGICAL TEST
Standard plate count
Yeasts and molds
Coliforms
E.coli
Salmonella
Less than 5000 cfu /g
Less than 100 cfu /g
Less than 3 cfu/g
Negative
Negative
STORAGE
25ºC
Once opened keep powdered medium closed to avoid hydration.
2ºC
The dehydrated V Agar should be homogeneous, free flowing and beige in color. If there are any changes physically,
discard the product.
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