Difference between revisions of "Agar-Agar"
From Cargo Handbook - the world's largest cargo transport guidelines website
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Marketed as a dry powder, flakes or strips. Varies in colour from white to light amber, which may fade with prolonged storage. Normally shipped in press-packed bales, lined with tarred paper, covered with gunny, or in drums when in powder form. Used in the manufacture of medicinal preparations, preserves, paper and textiles, a dressing for silk and other fabrics and a culture medium for bacteria and fungi. Deteriorates rapidly when in contact with moisture, changing colour to yellow or pink. Dissolves in contact with hot water and in cooling sets to a jelly which renders the product useless for food purposes and as a culture media. | Marketed as a dry powder, flakes or strips. Varies in colour from white to light amber, which may fade with prolonged storage. Normally shipped in press-packed bales, lined with tarred paper, covered with gunny, or in drums when in powder form. Used in the manufacture of medicinal preparations, preserves, paper and textiles, a dressing for silk and other fabrics and a culture medium for bacteria and fungi. Deteriorates rapidly when in contact with moisture, changing colour to yellow or pink. Dissolves in contact with hot water and in cooling sets to a jelly which renders the product useless for food purposes and as a culture media. | ||
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Revision as of 11:33, 11 October 2011
Description
A gelatinous substance obtained from a red algae usually found in Asiatic waters.
Marketed as a dry powder, flakes or strips. Varies in colour from white to light amber, which may fade with prolonged storage. Normally shipped in press-packed bales, lined with tarred paper, covered with gunny, or in drums when in powder form. Used in the manufacture of medicinal preparations, preserves, paper and textiles, a dressing for silk and other fabrics and a culture medium for bacteria and fungi. Deteriorates rapidly when in contact with moisture, changing colour to yellow or pink. Dissolves in contact with hot water and in cooling sets to a jelly which renders the product useless for food purposes and as a culture media.