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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Agar, a polysaccharide from red algae, dissolves at high temperatures and forms a rigid gel upon cooling.
Origin: East Asian (Traditional) — East Asia
See full technique reference →When heated to 80–90 °C, agar’s agarose chains unwind and dissolve. Cooling to 35–45 °C allows the chains to re‑associate into triple‑helical junctions, creating a three‑dimensional network that traps water and yields a firm, heat‑stable gel. The gelation is irreversible above 80 °C and is strongly influenced by concentration, pH, and ionic strength.
Primary Reaction
gelation of agarose via triple‑helix formation and hydrogen bonding
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