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agar |
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agarJellylike carbohydrate, obtained from seaweeds. It is used mainly in microbiological experiments as a culture medium for growing bacteria and other micro-organisms. The agar is resistant to breakdown by micro-organisms, remaining a solid jelly throughout the course of the experiment.
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This figure shows data from 2 independent studies that used agar gel precipitin (AGP) tests to detect antibody against avian influenza virus nucleoprotein and M1 antigens. Total calories per serving: 310 Fat: 12 grams Carbohydrates: 40 grams Protein: 13 grams Sodium: 485 milligrams Fiber: 12 grams AGAR GEL WITH FRESH FRUIT (Serves 6) This is beautiful and refreshing as a salad and also as a dessert. electrophoresis in which antigen migrates from a well through agar gel containing antiserum, forming cone-shaped (rocket) precipitin bands. |
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