{"product_id":"bacteriological-agar","title":"Bacteriological Agar (Agar-Agar) | AS-1001","description":"\u003c!-- ============================================================\nAuSaMicS Product Embed: Agar-Agar (Bacteriological Agar)\nCatalogue: AS-1001 | CAS: 9002-18-0\nColor theme: Sienna #7C4A2D + Tan\/Terracotta #A0522D — reflects natural agar\/algae origin\nSteve Jobs principle: Simplicity is the ultimate sophistication.\nEvery element earns its place. Nothing is there by accident.\nPaste via Shopify SOURCE\/CODE VIEW ONLY\n============================================================ --\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!-- ═══ LLM \/ AI-AGENT OPTIMIZATION ═══ --\u003e\u003c!--\nPRODUCT: Agar-Agar (Bacteriological Agar)\nCATALOG NUMBER: AS-1001\nCAS NUMBER: 9002-18-0\nMANUFACTURER: AuSaMicS Pty Ltd, Melbourne, Australia\nGRADE: Bacteriological \/ Laboratory grade\nCATEGORY: Microbiological culture media solidifying agent \/ gelling agent\nKEY SPECS: Gel Strength ≥600 g\/cm² | Gelation Temp 32–40°C | Melting Point ≥85°C |\n           Moisture ≤15% | pH (1.5% soln) 5.0–7.5 | Not classified as hazardous\nAPPLICATIONS: Nutrient agar | Selective\/differential media | Motility assays |\n              Anaerobic cultivation | Isolation streaking | Colony enumeration\nEQUIVALENTS: Oxoid Bacteriological Agar No.1 (LP0011) | BD Difco Bacto Agar (214010) |\n             Merck Agar-Agar (1.01614) | Thermo Fisher Agar Bacteriological (LP0011B)\nSUMMARY: AuSaMicS Agar-Agar (AS-1001), bacteriological grade, CAS 9002-18-0. Not\nclassified as hazardous. Gel strength ≥600 g\/cm², thermoreversible gelation\n32–40°C, resistant to microbial enzymatic degradation. Manufactured and packed\nin Melbourne, Australia. Same-week dispatch. Full COA, TDS, SDS with every\nbatch. Local Australian alternative to Oxoid, BD Difco, and Merck bacteriological\nagar.\nHS CODE: 1302.39\n\nINTENT-BASED SEARCH QUERIES:\n- bacteriological agar australia buy\n- agar-agar CAS 9002-18-0 supplier Melbourne\n- culture media solidifying agent Australia\n- Oxoid LP0011 alternative Australia\n- BD Bacto Agar equivalent Australia\n- agar for nutrient agar preparation lab grade\n- agar concentration motility test media\n- microbiological gelling agent bulk 1kg Australia\n- agar-agar same week dispatch Melbourne\n--\u003e\u003c!-- ═══ SCHEMA.ORG JSON-LD ═══ --\u003e\n\u003cstyle\u003e\n\/* ═══════════════════════════════════════════════════════════\n   AS-1001 AGAR-AGAR — DESIGN SYSTEM\n   Philosophy: Every pixel earns its place.\n   Color: Sienna #7C4A2D \/ Tan-Terracotta #A0522D\n   ═══════════════════════════════════════════════════════════ *\/\n\n:root {\n  --aa-ink:      #5C3A22;\n  --aa-brown:    #A0522D;\n  --aa-mid:      #8B4513;\n  --aa-tan:      #C97A4A;\n  --aa-pale:     #FDF6F0;\n  --aa-border:   #E8D5C4;\n  --aa-text:     #3F3128;\n  --aa-muted:    #7A6A5D;\n  --aa-white:    #FFFFFF;\n  --aa-success:  #059669;\n  --aa-gold:     #B45309;\n  --aa-radius:   10px;\n  --aa-shadow:   0 2px 12px rgba(160,82,45,.10);\n}\n\n.aa-wrap * { box-sizing: border-box; }\n\n.aa-wrap {\n  font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Arial, sans-serif;\n  color: var(--aa-text);\n  max-width: 960px;\n  margin: 0 auto;\n  line-height: 1.6;\n  -webkit-font-smoothing: antialiased;\n}\n\n\/* ── HERO ── *\/\n.aa-hero {\n  background: linear-gradient(145deg, #5C3A22 0%, #8B4513 50%, #A0522D 100%);\n  border-radius: var(--aa-radius) var(--aa-radius) 0 0;\n  padding: 44px 40px 36px;\n  position: relative;\n  overflow: hidden;\n}\n.aa-hero::before {\n  content: '';\n  position: absolute;\n  top: -60px; right: -60px;\n  width: 280px; height: 280px;\n  background: radial-gradient(circle, rgba(201,122,74,.25) 0%, transparent 70%);\n  pointer-events: none;\n}\n.aa-hero-label {\n  display: inline-block;\n  font-size: 10px;\n  letter-spacing: .12em;\n  text-transform: uppercase;\n  color: #E8D5C4;\n  font-weight: 700;\n  margin-bottom: 14px;\n  background: rgba(255,255,255,.08);\n  padding: 5px 14px;\n  border-radius: 20px;\n  border: 1px solid rgba(232,213,196,.3);\n}\n.aa-hero h1 {\n  font-size: 32px;\n  font-weight: 800;\n  color: #fff;\n  margin: 0 0 6px;\n  letter-spacing: -.5px;\n}\n.aa-hero h1 span { color: #E8D5C4; }\n.aa-hero-sub {\n  font-size: 16px;\n  color: #F0E2D5;\n  margin: 0 0 6px;\n  font-weight: 400;\n}\n.aa-hero-desc {\n  font-size: 14px;\n  color: rgba(240,226,213,.85);\n  margin: 0 0 22px;\n  max-width: 600px;\n}\n.aa-badges { display: flex; flex-wrap: wrap; gap: 8px; margin-bottom: 24px; }\n.aa-badge {\n  font-size: 11px;\n  font-weight: 700;\n  padding: 5px 13px;\n  border-radius: 20px;\n  letter-spacing: .02em;\n}\n.aa-badge-solid { background: rgba(255,255,255,.15); color: #fff; border: 1px solid rgba(255,255,255,.25); }\n.aa-badge-green { background: rgba(5,150,105,.25); color: #6EE7B7; border: 1px solid rgba(52,211,153,.4); }\n.aa-badge-gold  { background: rgba(180,83,9,.3); color: #FCD34D; border: 1px solid rgba(251,191,36,.4); }\n.aa-badge-blue  { background: rgba(99,102,241,.25); color: #C7D2FE; border: 1px solid rgba(129,140,248,.4); }\n\n\/* ── STAT STRIP ── *\/\n.aa-stats {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  background: rgba(255,255,255,.06);\n  border-top: 1px solid rgba(255,255,255,.1);\n  margin: 0 -40px -36px;\n  padding: 0 40px;\n}\n.aa-stat {\n  padding: 14px 4px 16px;\n  border-right: 1px solid rgba(255,255,255,.1);\n  text-align: center;\n}\n.aa-stat:last-child { border-right: none; }\n.aa-stat-label {\n  font-size: 9px;\n  letter-spacing: .1em;\n  text-transform: uppercase;\n  color: #D9A97C;\n  font-weight: 700;\n  margin-bottom: 4px;\n}\n.aa-stat-value { font-size: 16px; font-weight: 800; color: #fff; line-height: 1.2; }\n.aa-stat-sub { font-size: 10px; color: #E8D5C4; margin-top: 2px; }\n\n\/* ── TRUST BAR ── *\/\n.aa-trust {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  background: var(--aa-ink);\n}\n.aa-trust-item {\n  padding: 11px 14px;\n  border-right: 1px solid rgba(255,255,255,.08);\n  font-size: 11px;\n  color: rgba(255,255,255,.75);\n}\n.aa-trust-item:last-child { border-right: none; }\n.aa-trust-item strong {\n  display: block;\n  font-size: 11px;\n  color: #E8D5C4;\n  margin-bottom: 2px;\n  font-weight: 700;\n}\n\n\/* ── TABS ── *\/\n.aa-radio { display: none; }\n\n.aa-tab-labels {\n  display: flex;\n  background: var(--aa-pale);\n  border-bottom: 2px solid var(--aa-border);\n  padding: 8px 8px 0;\n  gap: 4px;\n}\n.aa-tab-labels label {\n  padding: 10px 22px;\n  font-size: 13px;\n  font-weight: 600;\n  color: var(--aa-mid);\n  cursor: pointer;\n  border-radius: 8px 8px 0 0;\n  background: #F0E2D5;\n  border: 1px solid var(--aa-border);\n  border-bottom: none;\n  transition: all .15s;\n  user-select: none;\n}\n.aa-tab-labels label:hover { background: #fff; }\n\n.aa-tab-content {\n  display: none;\n  padding: 28px 28px 24px;\n  background: var(--aa-white);\n  border: 1px solid var(--aa-border);\n  border-top: none;\n  border-radius: 0 0 var(--aa-radius) var(--aa-radius);\n}\n\n#aa-t1:checked ~ .aa-tab-labels label[for=\"aa-t1\"],\n#aa-t2:checked ~ .aa-tab-labels label[for=\"aa-t2\"],\n#aa-t3:checked ~ .aa-tab-labels label[for=\"aa-t3\"],\n#aa-t4:checked ~ .aa-tab-labels label[for=\"aa-t4\"] {\n  background: var(--aa-white);\n  color: var(--aa-brown);\n  font-weight: 700;\n  border-bottom: 2px solid var(--aa-white);\n  margin-bottom: -2px;\n}\n#aa-t1:checked ~ #aa-c1,\n#aa-t2:checked ~ #aa-c2,\n#aa-t3:checked ~ #aa-c3,\n#aa-t4:checked ~ #aa-c4 { display: block; }\n\n\/* ── CONTENT ELEMENTS ── *\/\n.aa-section-title {\n  font-size: 11px;\n  font-weight: 800;\n  letter-spacing: .12em;\n  text-transform: uppercase;\n  color: var(--aa-brown);\n  margin: 26px 0 12px;\n  padding-bottom: 6px;\n  border-bottom: 2px solid var(--aa-border);\n  display: flex;\n  align-items: center;\n  gap: 8px;\n}\n.aa-section-title:first-child { margin-top: 0; }\n.aa-section-title::before {\n  content: '';\n  display: inline-block;\n  width: 4px;\n  height: 16px;\n  background: var(--aa-brown);\n  border-radius: 2px;\n  flex-shrink: 0;\n}\n\n.aa-wrap table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 13px;\n  margin: 10px 0 18px;\n}\n.aa-wrap table th {\n  background: var(--aa-ink);\n  color: #fff;\n  font-weight: 700;\n  font-size: 11px;\n  letter-spacing: .06em;\n  text-transform: uppercase;\n  padding: 10px 12px;\n  text-align: left;\n}\n.aa-wrap table td {\n  padding: 9px 12px;\n  border-bottom: 1px solid #F5EBE0;\n  vertical-align: top;\n  color: var(--aa-text);\n}\n.aa-wrap table tr:last-child td { border-bottom: none; }\n.aa-wrap table tr:nth-child(even) td { background: #FEFAF6; }\n.aa-wrap table td:first-child { font-weight: 600; color: var(--aa-ink); }\n.aa-hl-row td { background: var(--aa-pale) !important; font-weight: 700 !important; }\n\n.aa-infobox {\n  background: var(--aa-pale);\n  border-left: 4px solid var(--aa-brown);\n  border-radius: 0 8px 8px 0;\n  padding: 14px 18px;\n  margin: 12px 0;\n  font-size: 14px;\n  line-height: 1.65;\n}\n.aa-successbox {\n  background: #ECFDF5;\n  border-left: 4px solid var(--aa-success);\n  border-radius: 0 8px 8px 0;\n  padding: 14px 18px;\n  margin: 12px 0;\n  font-size: 14px;\n}\n.aa-warnbox {\n  background: #FFFBEB;\n  border-left: 4px solid var(--aa-gold);\n  border-radius: 0 8px 8px 0;\n  padding: 12px 16px;\n  margin: 12px 0;\n  font-size: 13px;\n  color: #78350F;\n}\n.aa-tipbox {\n  background: #EFF6FF;\n  border-left: 4px solid #2563EB;\n  border-radius: 0 8px 8px 0;\n  padding: 12px 16px;\n  margin: 12px 0;\n  font-size: 13px;\n  color: #1E3A5F;\n}\n\n\/* ── CARDS ── *\/\n.aa-card-grid {\n  display: grid;\n  grid-template-columns: repeat(auto-fill, minmax(180px, 1fr));\n  gap: 12px;\n  margin: 12px 0;\n}\n.aa-card {\n  background: var(--aa-pale);\n  border: 1px solid var(--aa-border);\n  border-top: 3px solid var(--aa-brown);\n  border-radius: 8px;\n  padding: 14px;\n  text-align: center;\n}\n.aa-card-icon { font-size: 24px; margin-bottom: 6px; }\n.aa-card-title { font-size: 13px; font-weight: 700; color: var(--aa-ink); }\n.aa-card-sub { font-size: 11px; color: var(--aa-muted); margin-top: 4px; }\n\n\/* ── CONCENTRATION GUIDE ── *\/\n.aa-conc-guide {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  margin: 12px 0;\n  border-radius: 8px;\n  overflow: hidden;\n  border: 1px solid var(--aa-border);\n}\n.aa-conc-item {\n  padding: 16px 12px;\n  text-align: center;\n  border-right: 1px solid var(--aa-border);\n}\n.aa-conc-item:last-child { border-right: none; }\n.aa-conc-pct {\n  font-size: 22px;\n  font-weight: 800;\n  line-height: 1;\n  margin-bottom: 4px;\n}\n.aa-conc-range { font-size: 11px; font-weight: 700; color: var(--aa-ink); margin-bottom: 4px; }\n.aa-conc-use { font-size: 10px; color: var(--aa-muted); }\n.aa-conc-item:nth-child(1) { background: #F0E2D5; }\n.aa-conc-item:nth-child(1) .aa-conc-pct { color: #7C4A2D; }\n.aa-conc-item:nth-child(2) { background: var(--aa-pale); }\n.aa-conc-item:nth-child(2) .aa-conc-pct { color: var(--aa-brown); }\n.aa-conc-item:nth-child(3) { background: #FBF0E6; }\n.aa-conc-item:nth-child(3) .aa-conc-pct { color: #8B4513; }\n.aa-conc-item:nth-child(4) { background: #FDF6F0; }\n.aa-conc-item:nth-child(4) .aa-conc-pct { color: #A0522D; }\n\n\/* ── PREP STEPS ── *\/\n.aa-steps { margin: 12px 0; }\n.aa-step { display: flex; gap: 14px; margin-bottom: 12px; align-items: flex-start; }\n.aa-step-num {\n  min-width: 28px; height: 28px;\n  background: var(--aa-brown); color: #fff;\n  font-size: 12px; font-weight: 800;\n  border-radius: 50%;\n  display: flex; align-items: center; justify-content: center;\n  flex-shrink: 0; margin-top: 1px;\n}\n.aa-step-text { font-size: 14px; color: var(--aa-text); padding-top: 4px; line-height: 1.6; }\n\n\/* ── FAQ ── *\/\n.aa-faq { border: 1px solid var(--aa-border); border-radius: 8px; overflow: hidden; margin: 12px 0; }\n.aa-fq { border-bottom: 1px solid var(--aa-border); }\n.aa-fq:last-child { border-bottom: none; }\n.aa-fqq { padding: 12px 16px; font-size: 14px; font-weight: 600; color: var(--aa-ink); background: var(--aa-pale); }\n.aa-fqa { padding: 10px 16px 14px; font-size: 14px; color: var(--aa-text); }\n\n\/* ── RELATED ── *\/\n.aa-related { display: grid; grid-template-columns: repeat(auto-fill, minmax(150px, 1fr)); gap: 10px; margin: 12px 0; }\n.aa-rel-link {\n  background: var(--aa-pale);\n  border: 1px solid var(--aa-border);\n  border-radius: 8px;\n  padding: 12px;\n  text-align: center;\n  text-decoration: none;\n  display: block;\n  transition: all .2s;\n}\n.aa-rel-link:hover { border-color: var(--aa-brown); box-shadow: 0 4px 12px rgba(160,82,45,.15); transform: translateY(-1px); }\n.aa-rel-sku { font-size: 10px; color: var(--aa-muted); font-weight: 700; letter-spacing: .05em; text-transform: uppercase; }\n.aa-rel-name { font-size: 13px; font-weight: 700; color: var(--aa-ink); margin: 3px 0; }\n.aa-rel-use { font-size: 11px; color: var(--aa-muted); }\n\n\/* ── BATCH BOX ── *\/\n.aa-batch {\n  background: var(--aa-pale);\n  border: 1px solid var(--aa-border);\n  border-radius: 8px;\n  padding: 18px 20px;\n  margin: 14px 0;\n}\n.aa-batch-title { font-size: 11px; font-weight: 800; letter-spacing: .1em; text-transform: uppercase; color: var(--aa-brown); margin-bottom: 12px; }\n.aa-batch-grid { display: grid; grid-template-columns: 1fr 1fr; gap: 8px; }\n.aa-batch-item { background: #fff; border: 1px solid var(--aa-border); border-radius: 6px; padding: 9px 12px; }\n.aa-batch-label { font-size: 9px; font-weight: 700; color: var(--aa-muted); letter-spacing: .08em; text-transform: uppercase; }\n.aa-batch-value { font-size: 13px; font-weight: 700; color: var(--aa-ink); margin-top: 2px; }\n\n\/* ── FOOTER ── *\/\n.aa-footer {\n  background: var(--aa-pale);\n  border-top: 3px solid var(--aa-ink);\n  border-radius: 0 0 var(--aa-radius) var(--aa-radius);\n  padding: 14px 22px;\n  font-size: 12px;\n  color: var(--aa-muted);\n  line-height: 1.6;\n}\n\n\/* ── RESPONSIVE ── *\/\n@media (max-width: 640px) {\n  .aa-hero { padding: 28px 20px 28px; }\n  .aa-hero h1 { font-size: 24px; }\n  .aa-stats { grid-template-columns: repeat(2, 1fr); padding: 0 20px; margin: 0 -20px -28px; }\n  .aa-trust { grid-template-columns: repeat(2, 1fr); }\n  .aa-tab-labels label { padding: 8px 12px; font-size: 12px; }\n  .aa-tab-content { padding: 18px 14px; }\n  .aa-conc-guide { grid-template-columns: repeat(2, 1fr); }\n  .aa-batch-grid { grid-template-columns: 1fr; }\n}\n\u003c\/style\u003e\n\u003cdiv class=\"aa-wrap\"\u003e\n\u003c!-- ═══ HERO ═══ --\u003e\n\u003cdiv class=\"aa-hero\"\u003e\n\u003cdiv class=\"aa-hero-label\"\u003eAuSaMicS Life Science  ·  Bacteriological Grade\u003c\/div\u003e\n\u003ch1\u003eAgar-Agar \u003cspan\u003e— Bacteriological Agar\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp class=\"aa-hero-sub\"\u003eHigh-Purity Solidifying Agent for Microbiological Culture Media\u003c\/p\u003e\n\u003cp class=\"aa-hero-desc\"\u003eRefined polysaccharide gelling agent from red algae. Thermoreversible gel, stable at incubation temperatures, resistant to microbial enzymatic degradation.\u003c\/p\u003e\n\u003cdiv class=\"aa-badges\"\u003e\n\u003cspan class=\"aa-badge aa-badge-solid\"\u003eAS-1001\u003c\/span\u003e \u003cspan class=\"aa-badge aa-badge-solid\"\u003eCAS 9002-18-0\u003c\/span\u003e \u003cspan class=\"aa-badge aa-badge-green\"\u003e✓ Not Classified as Hazardous\u003c\/span\u003e \u003cspan class=\"aa-badge aa-badge-blue\"\u003eGel Strength ≥600 g\/cm²\u003c\/span\u003e \u003cspan class=\"aa-badge aa-badge-blue\"\u003eGels 32–40°C\u003c\/span\u003e \u003cspan class=\"aa-badge aa-badge-gold\"\u003e🇦🇺 Melbourne Stock\u003c\/span\u003e \u003cspan class=\"aa-badge aa-badge-gold\"\u003e⚡ Same-Week Dispatch\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-stats\"\u003e\n\u003cdiv class=\"aa-stat\"\u003e\n\u003cdiv class=\"aa-stat-label\"\u003eGel Strength\u003c\/div\u003e\n\u003cdiv class=\"aa-stat-value\"\u003e≥600\u003c\/div\u003e\n\u003cdiv class=\"aa-stat-sub\"\u003eg\/cm², typical\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-stat\"\u003e\n\u003cdiv class=\"aa-stat-label\"\u003eGelation Temp\u003c\/div\u003e\n\u003cdiv class=\"aa-stat-value\"\u003e32–40°C\u003c\/div\u003e\n\u003cdiv class=\"aa-stat-sub\"\u003ethermoreversible\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-stat\"\u003e\n\u003cdiv class=\"aa-stat-label\"\u003eMelting Point\u003c\/div\u003e\n\u003cdiv class=\"aa-stat-value\"\u003e≥85°C\u003c\/div\u003e\n\u003cdiv class=\"aa-stat-sub\"\u003egel remains stable to 37°C\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-stat\"\u003e\n\u003cdiv class=\"aa-stat-label\"\u003eMoisture\u003c\/div\u003e\n\u003cdiv class=\"aa-stat-value\"\u003e≤15%\u003c\/div\u003e\n\u003cdiv class=\"aa-stat-sub\"\u003eloss on drying\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ═══ TRUST BAR ═══ --\u003e\n\u003cdiv class=\"aa-trust\"\u003e\n\u003cdiv class=\"aa-trust-item\"\u003e\n\u003cstrong\u003e📄 Full Documentation\u003c\/strong\u003eCOA · TDS · SDS every batch\u003c\/div\u003e\n\u003cdiv class=\"aa-trust-item\"\u003e\n\u003cstrong\u003e🇦🇺 Local Australian Stock\u003c\/strong\u003eNo import lead times\u003c\/div\u003e\n\u003cdiv class=\"aa-trust-item\"\u003e\n\u003cstrong\u003e⚡ Same-Week Dispatch\u003c\/strong\u003eMelbourne warehouse\u003c\/div\u003e\n\u003cdiv class=\"aa-trust-item\"\u003e\n\u003cstrong\u003e🔬 Technical Support\u003c\/strong\u003eFrom our science team\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ═══ TABS ═══ --\u003e \u003cinput type=\"radio\" id=\"aa-t1\" name=\"aa-tabs\" class=\"aa-radio\" checked\u003e \u003cinput type=\"radio\" id=\"aa-t2\" name=\"aa-tabs\" class=\"aa-radio\"\u003e \u003cinput type=\"radio\" id=\"aa-t3\" name=\"aa-tabs\" class=\"aa-radio\"\u003e \u003cinput type=\"radio\" id=\"aa-t4\" name=\"aa-tabs\" class=\"aa-radio\"\u003e\n\u003cdiv class=\"aa-tab-labels\"\u003e\n\u003clabel for=\"aa-t1\"\u003eProduct Description\u003c\/label\u003e \u003clabel for=\"aa-t2\"\u003eTDS\u003c\/label\u003e \u003clabel for=\"aa-t3\"\u003eSDS\u003c\/label\u003e \u003clabel for=\"aa-t4\"\u003eCOA\u003c\/label\u003e\n\u003c\/div\u003e\n\u003c!-- ═══════════════════════════════\nTAB 1 — PRODUCT DESCRIPTION\n═══════════════════════════════ --\u003e\n\u003cdiv class=\"aa-tab-content\" id=\"aa-c1\"\u003e\n\u003cdiv class=\"aa-section-title\"\u003eOverview\u003c\/div\u003e\n\u003cp style=\"font-size: 14px; margin: 0 0 12px;\"\u003eAgar-Agar (Bacteriological Agar) is a highly refined polysaccharide polymer derived from red algae, widely used as a solidifying agent in microbiological culture media. Due to its excellent thermal properties, chemical stability, and resistance to microbial degradation, agar-agar is the preferred alternative to gelatin in laboratory applications.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; margin: 0 0 12px;\"\u003eAgar dissolves readily in boiling water and remains insoluble in cold water. Upon cooling, it forms a firm gel at 32–40°C — a temperature range ideal for bacterial cultivation. Critically, the gel maintains structural integrity at incubation temperatures commonly used in microbiology (35–37°C), so colonies and streak patterns hold their form throughout extended culture periods.\u003c\/p\u003e\n\u003cdiv class=\"aa-section-title\"\u003eKey Features \u0026amp; Benefits\u003c\/div\u003e\n\u003cdiv class=\"aa-card-grid\"\u003e\n\u003cdiv class=\"aa-card\"\u003e\n\u003cdiv class=\"aa-card-icon\"\u003e✅\u003c\/div\u003e\n\u003cdiv class=\"aa-card-title\"\u003eBacteriological Grade\u003c\/div\u003e\n\u003cdiv class=\"aa-card-sub\"\u003eHigh-purity, laboratory-tested\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-card\"\u003e\n\u003cdiv class=\"aa-card-icon\"\u003e🌡️\u003c\/div\u003e\n\u003cdiv class=\"aa-card-title\"\u003eStable at Incubation Temp\u003c\/div\u003e\n\u003cdiv class=\"aa-card-sub\"\u003eFirm gel structure at 35–37°C\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-card\"\u003e\n\u003cdiv class=\"aa-card-icon\"\u003e🛡️\u003c\/div\u003e\n\u003cdiv class=\"aa-card-title\"\u003eEnzyme Resistant\u003c\/div\u003e\n\u003cdiv class=\"aa-card-sub\"\u003eNot metabolised by most microorganisms\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-card\"\u003e\n\u003cdiv class=\"aa-card-icon\"\u003e🧪\u003c\/div\u003e\n\u003cdiv class=\"aa-card-title\"\u003eChemically Inert\u003c\/div\u003e\n\u003cdiv class=\"aa-card-sub\"\u003eFree from growth-inhibiting impurities\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003ePrinciple of Use\u003c\/div\u003e\n\u003cdiv class=\"aa-infobox\"\u003eAgar-agar forms a \u003cstrong\u003ethermoreversible gel\u003c\/strong\u003e, allowing media to be poured hot and solidified at room temperature. Its resistance to microbial enzymes ensures the solid matrix remains intact throughout incubation, providing consistent colony morphology and reliable, reproducible experimental results.\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003eConcentration Guidelines\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-guide\"\u003e\n\u003cdiv class=\"aa-conc-item\"\u003e\n\u003cdiv class=\"aa-conc-pct\"\u003e1.0–1.5%\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-range\"\u003eStandard media\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-use\"\u003eEnsures firm, stable solidification\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-item\"\u003e\n\u003cdiv class=\"aa-conc-pct\"\u003e~0.5%\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-range\"\u003eMotility assays\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-use\"\u003eAllows bacterial movement through the gel\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-item\"\u003e\n\u003cdiv class=\"aa-conc-pct\"\u003e~0.1%\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-range\"\u003eAnaerobic \/ delicate organisms\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-use\"\u003eReduces physical restriction for sensitive bacteria\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-item\"\u003e\n\u003cdiv class=\"aa-conc-pct\"\u003e≥2.0%\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-range\"\u003eLow-pH media (pH \u0026lt;5)\u003c\/div\u003e\n\u003cdiv class=\"aa-conc-use\"\u003eCompensates for acid-hydrolysis-reduced gel strength\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003eTypical Applications\u003c\/div\u003e\n\u003cdiv class=\"aa-card-grid\"\u003e\n\u003cdiv class=\"aa-card\"\u003e\n\u003cdiv class=\"aa-card-icon\"\u003e🧫\u003c\/div\u003e\n\u003cdiv class=\"aa-card-title\"\u003eNutrient \u0026amp; Selective Media\u003c\/div\u003e\n\u003cdiv class=\"aa-card-sub\"\u003eSolidification of general and differential agars\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-card\"\u003e\n\u003cdiv class=\"aa-card-icon\"\u003e🔬\u003c\/div\u003e\n\u003cdiv class=\"aa-card-title\"\u003eMotility Testing\u003c\/div\u003e\n\u003cdiv class=\"aa-card-sub\"\u003eSoft-agar assays for bacterial motility\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-card\"\u003e\n\u003cdiv class=\"aa-card-icon\"\u003e🫙\u003c\/div\u003e\n\u003cdiv class=\"aa-card-title\"\u003eAnaerobic Cultivation\u003c\/div\u003e\n\u003cdiv class=\"aa-card-sub\"\u003eLow-concentration media for sensitive organisms\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-card\"\u003e\n\u003cdiv class=\"aa-card-icon\"\u003e📊\u003c\/div\u003e\n\u003cdiv class=\"aa-card-title\"\u003eQC \u0026amp; Teaching Labs\u003c\/div\u003e\n\u003cdiv class=\"aa-card-sub\"\u003eResearch, teaching, and quality-control use\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003eTechnical Overview \u0026amp; Biochemistry\u003c\/div\u003e\n\u003cdiv class=\"aa-infobox\"\u003eAgar is a heterogeneous polysaccharide complex extracted from the cell walls of red seaweeds (\u003cem\u003eRhodophyta\u003c\/em\u003e), primarily composed of agarose and agaropectin. Agarose — a linear polymer of alternating D-galactose and 3,6-anhydro-L-galactopyranose units — is responsible for the gel-forming properties exploited in microbiology. Unlike protein-based gelling agents such as gelatin, agar is not metabolised by the vast majority of bacteria, which preserves the integrity of the solid medium throughout extended incubation and supports reproducible colony morphology, isolation streaking, and enumeration.\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003eSolubility \u0026amp; Stability\u003c\/div\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSolubility\u003c\/td\u003e\n\u003ctd\u003eSoluble in boiling water; insoluble in cold water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGelation Temperature\u003c\/td\u003e\n\u003ctd\u003e32–40°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThermal Stability\u003c\/td\u003e\n\u003ctd\u003eRemains solid at standard incubation temperatures (35–37°C)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"aa-section-title\"\u003eCross-Reference \/ Equivalent Products\u003c\/div\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003cth\u003eProduct Name\u003c\/th\u003e\n\u003cth\u003eCatalogue No.\u003c\/th\u003e\n\u003cth\u003eNotes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOxoid (Thermo Fisher)\u003c\/td\u003e\n\u003ctd\u003eBacteriological Agar No. 1\u003c\/td\u003e\n\u003ctd\u003eLP0011\u003c\/td\u003e\n\u003ctd\u003eImported; longer lead time\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBD Difco\u003c\/td\u003e\n\u003ctd\u003eBacto Agar\u003c\/td\u003e\n\u003ctd\u003e214010\u003c\/td\u003e\n\u003ctd\u003eImported; industry reference standard\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMerck\u003c\/td\u003e\n\u003ctd\u003eAgar-Agar, for microbiology\u003c\/td\u003e\n\u003ctd\u003e1.01614\u003c\/td\u003e\n\u003ctd\u003eImported\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThermo Fisher\u003c\/td\u003e\n\u003ctd\u003eAgar Bacteriological (Agar No.1)\u003c\/td\u003e\n\u003ctd\u003eLP0011B\u003c\/td\u003e\n\u003ctd\u003eImported\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAuSaMicS\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eAgar-Agar (Bacteriological Agar)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eAS-1001\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eMelbourne stock · same-week dispatch · COA included\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"aa-section-title\"\u003eStorage \u0026amp; Shelf Life\u003c\/div\u003e\n\u003cdiv class=\"aa-successbox\"\u003eStore \u003cstrong\u003ebelow 30°C\u003c\/strong\u003e in a tightly sealed container. Protect from heat, humidity, and moisture. Shelf life: \u003cstrong\u003eup to 5 years\u003c\/strong\u003e from date of manufacture under recommended conditions.\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003eIntended Use\u003c\/div\u003e\n\u003cp style=\"font-size: 14px; margin: 0 0 10px;\"\u003eFor laboratory and research use only. Not for food, pharmaceutical, or veterinary applications unless otherwise specified. HS\/AHECC Code: \u003cstrong\u003e1302.39\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cdiv class=\"aa-section-title\"\u003eIntent-Based Search Queries\u003c\/div\u003e\n\u003cdiv style=\"display: flex; flex-wrap: wrap; gap: 6px; margin: 8px 0;\"\u003e\n\u003cspan style=\"background: var(--aa-pale); border: 1px solid var(--aa-border); border-radius: 20px; padding: 4px 12px; font-size: 11px; color: var(--aa-ink); font-weight: 600;\"\u003ebacteriological agar australia\u003c\/span\u003e \u003cspan style=\"background: var(--aa-pale); border: 1px solid var(--aa-border); border-radius: 20px; padding: 4px 12px; font-size: 11px; color: var(--aa-ink); font-weight: 600;\"\u003eagar-agar CAS 9002-18-0 Melbourne\u003c\/span\u003e \u003cspan style=\"background: var(--aa-pale); border: 1px solid var(--aa-border); border-radius: 20px; padding: 4px 12px; font-size: 11px; color: var(--aa-ink); font-weight: 600;\"\u003eOxoid LP0011 alternative Australia\u003c\/span\u003e \u003cspan style=\"background: var(--aa-pale); border: 1px solid var(--aa-border); border-radius: 20px; padding: 4px 12px; font-size: 11px; color: var(--aa-ink); font-weight: 600;\"\u003eBD Bacto Agar equivalent Australia\u003c\/span\u003e \u003cspan style=\"background: var(--aa-pale); border: 1px solid var(--aa-border); border-radius: 20px; padding: 4px 12px; font-size: 11px; color: var(--aa-ink); font-weight: 600;\"\u003eagar concentration motility media\u003c\/span\u003e \u003cspan style=\"background: var(--aa-pale); border: 1px solid var(--aa-border); border-radius: 20px; padding: 4px 12px; font-size: 11px; color: var(--aa-ink); font-weight: 600;\"\u003eculture media solidifying agent bulk\u003c\/span\u003e \u003cspan style=\"background: var(--aa-pale); border: 1px solid var(--aa-border); border-radius: 20px; padding: 4px 12px; font-size: 11px; color: var(--aa-ink); font-weight: 600;\"\u003eagar-agar same week dispatch Melbourne\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003eRelated Products\u003c\/div\u003e\n\u003cdiv class=\"aa-related\"\u003e\n\u003ca href=\"https:\/\/ausamics.com.au\/products\/agarose-powder\" class=\"aa-rel-link\"\u003e\n\u003cdiv class=\"aa-rel-sku\"\u003eAS-1015\u003c\/div\u003e\n\u003cdiv class=\"aa-rel-name\"\u003eAgarose Powder\u003c\/div\u003e\n\u003cdiv class=\"aa-rel-use\"\u003eMolecular biology electrophoresis\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/ausamics.com.au\/products\/nutrient-agar\" class=\"aa-rel-link\"\u003e\n\u003cdiv class=\"aa-rel-sku\"\u003eAS-XXXX\u003c\/div\u003e\n\u003cdiv class=\"aa-rel-name\"\u003eNutrient Agar\u003c\/div\u003e\n\u003cdiv class=\"aa-rel-use\"\u003eReady-formulated culture medium\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/ausamics.com.au\/products\/mrs-agar\" class=\"aa-rel-link\"\u003e\n\u003cdiv class=\"aa-rel-sku\"\u003eAS-XXXX\u003c\/div\u003e\n\u003cdiv class=\"aa-rel-name\"\u003eMRS Agar\u003c\/div\u003e\n\u003cdiv class=\"aa-rel-use\"\u003eSelective medium for lactobacilli\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/ausamics.com.au\/collections\/culture-media\" class=\"aa-rel-link\"\u003e\n\u003cdiv class=\"aa-rel-sku\"\u003eVIEW ALL\u003c\/div\u003e\n\u003cdiv class=\"aa-rel-name\"\u003eCulture Media\u003c\/div\u003e\n\u003cdiv class=\"aa-rel-use\"\u003eFull catalogue →\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- end tab 1 --\u003e \u003c!-- ═══════════════════════════════\nTAB 2 — TDS\n═══════════════════════════════ --\u003e\n\u003cdiv class=\"aa-tab-content\" id=\"aa-c2\"\u003e\n\u003cdiv class=\"aa-section-title\"\u003eProduct Identification\u003c\/div\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eAgar-Agar (Bacteriological Agar)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCatalogue Number\u003c\/td\u003e\n\u003ctd\u003eAS-1001\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCAS Number\u003c\/td\u003e\n\u003ctd\u003e9002-18-0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHS \/ AHECC Code\u003c\/td\u003e\n\u003ctd\u003e1302.39\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eBacteriological \/ Laboratory grade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSource\u003c\/td\u003e\n\u003ctd\u003eRed seaweed (Rhodophyta); agarose + agaropectin complex\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eAuSaMicS Pty Ltd, Melbourne, Australia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"aa-section-title\"\u003ePhysicochemical Specifications\u003c\/div\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eParameter\u003c\/th\u003e\n\u003cth\u003eSpecification\u003c\/th\u003e\n\u003cth\u003eMethod\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"aa-hl-row\"\u003e\n\u003ctd\u003eGel Strength (1.5%, typical)\u003c\/td\u003e\n\u003ctd\u003e≥ 600 g\/cm²\u003c\/td\u003e\n\u003ctd\u003eTexture analyser \/ gel penetrometer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGelation Temperature\u003c\/td\u003e\n\u003ctd\u003e32 – 40°C\u003c\/td\u003e\n\u003ctd\u003eCooling curve method\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMelting Temperature\u003c\/td\u003e\n\u003ctd\u003e≥ 85°C\u003c\/td\u003e\n\u003ctd\u003eDrop point method\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture Content\u003c\/td\u003e\n\u003ctd\u003e≤ 15%\u003c\/td\u003e\n\u003ctd\u003eGravimetric, 105°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003epH (1.5% solution, 25°C)\u003c\/td\u003e\n\u003ctd\u003e5.0 – 7.5\u003c\/td\u003e\n\u003ctd\u003ePotentiometric\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAppearance\u003c\/td\u003e\n\u003ctd\u003eOff-white to pale yellow, fibrous or powdered\u003c\/td\u003e\n\u003ctd\u003eVisual\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAsh Content\u003c\/td\u003e\n\u003ctd\u003e≤ 6.5%\u003c\/td\u003e\n\u003ctd\u003eGravimetric (525°C)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInsoluble Matter\u003c\/td\u003e\n\u003ctd\u003e≤ 1.0%\u003c\/td\u003e\n\u003ctd\u003eFiltration\/gravimetric\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"aa-section-title\"\u003eMode of Action\u003c\/div\u003e\n\u003cdiv class=\"aa-infobox\"\u003eOn cooling below ~40°C, agarose chains form double-helical bundles that bundle further into a hydrogen-bonded three-dimensional network — the setting gel. Because the vast majority of bacteria lack agarases, the matrix resists enzymatic breakdown throughout incubation, holding its shape at 35–37°C while remaining permeable enough for nutrient diffusion and colony development.\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003eCulture Media Preparation Protocol\u003c\/div\u003e\n\u003cdiv class=\"aa-steps\"\u003e\n\u003cdiv class=\"aa-step\"\u003e\n\u003cdiv class=\"aa-step-num\"\u003e1\u003c\/div\u003e\n\u003cdiv class=\"aa-step-text\"\u003eWeigh the required mass of AS-1001 agar for your target concentration (typically \u003cstrong\u003e10–15 g per litre\u003c\/strong\u003e for 1.0–1.5% standard solid media).\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-step\"\u003e\n\u003cdiv class=\"aa-step-num\"\u003e2\u003c\/div\u003e\n\u003cdiv class=\"aa-step-text\"\u003eDisperse in the nutrient broth or diluent and bring to the boil with stirring until fully dissolved — the solution should be clear with no visible particles.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-step\"\u003e\n\u003cdiv class=\"aa-step-num\"\u003e3\u003c\/div\u003e\n\u003cdiv class=\"aa-step-text\"\u003eAutoclave at \u003cstrong\u003e121°C for 15 minutes\u003c\/strong\u003e (standard cycle), or per your validated sterilisation protocol for the specific medium formulation.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-step\"\u003e\n\u003cdiv class=\"aa-step-num\"\u003e4\u003c\/div\u003e\n\u003cdiv class=\"aa-step-text\"\u003eCool to approximately \u003cstrong\u003e45–50°C\u003c\/strong\u003e before adding heat-labile supplements (antibiotics, blood, enzymes) and pouring plates.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-step\"\u003e\n\u003cdiv class=\"aa-step-num\"\u003e5\u003c\/div\u003e\n\u003cdiv class=\"aa-step-text\"\u003eAllow to \u003cstrong\u003eset at room temperature\u003c\/strong\u003e. Once solidified, store poured plates inverted at 2–8°C to reduce condensation.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-tipbox\"\u003e💡 \u003cstrong\u003ePro tip:\u003c\/strong\u003e For low-pH media (pH \u0026lt;5, e.g. some fungal or acid-tolerant selective media), increase agar concentration toward 2.0% to compensate — prolonged autoclaving at low pH partially hydrolyses agar and weakens gel strength.\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003eLiterature References\u003c\/div\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e#\u003c\/th\u003e\n\u003cth\u003eReference\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e1\u003c\/td\u003e\n\u003ctd\u003eSambrook J, Russell DW. \u003cem\u003eMolecular Cloning: A Laboratory Manual.\u003c\/em\u003e 3rd ed. Cold Spring Harbor Laboratory Press; 2001. [Culture media preparation practice]\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2\u003c\/td\u003e\n\u003ctd\u003eHesse W. On the history of bacterial culture media. Reprinted commentary, \u003cem\u003eASM News.\u003c\/em\u003e 1992. [Historical adoption of agar in microbiology, originating with Fannie Hesse]\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e3\u003c\/td\u003e\n\u003ctd\u003eBonner J. Gelling agents for microbiological media: agar and its alternatives. \u003cem\u003eJ Appl Microbiol.\u003c\/em\u003e Review article.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4\u003c\/td\u003e\n\u003ctd\u003eISO 11133:2014. \u003cem\u003eCulture media — Preparation, production, storage and performance testing.\u003c\/em\u003e Geneva: ISO; 2014.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c!-- end tab 2 --\u003e \u003c!-- ═══════════════════════════════\nTAB 3 — SDS\n═══════════════════════════════ --\u003e\n\u003cdiv class=\"aa-tab-content\" id=\"aa-c3\"\u003e\n\u003cdiv class=\"aa-successbox\"\u003e📄 \u003cstrong\u003eFull 16-section GHS SDS available\u003c\/strong\u003e (Australian WHS Regulations 2023 \/ GHS 7th Edition). Request via \u003ca href=\"mailto:support@ausamics.com.au\" style=\"color: #059669;\"\u003esupport@ausamics.com.au\u003c\/a\u003e or download below.\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003eSection 1 — Identification\u003c\/div\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eAgar-Agar (Bacteriological Agar)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCatalogue No.\u003c\/td\u003e\n\u003ctd\u003eAS-1001\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCAS Number\u003c\/td\u003e\n\u003ctd\u003e9002-18-0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSupplier\u003c\/td\u003e\n\u003ctd\u003eAuSaMicS Pty Ltd | ABN 56 676 640 467\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAddress\u003c\/td\u003e\n\u003ctd\u003e31 Longview CT, Thomastown VIC 3074, Australia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePhone \/ Email\u003c\/td\u003e\n\u003ctd\u003e+61 412 520 598 | support@ausamics.com.au\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEmergency\u003c\/td\u003e\n\u003ctd\u003ePoisons Information Centre: \u003cstrong\u003e13 11 26\u003c\/strong\u003e (Australia, 24 hr)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIntended Use\u003c\/td\u003e\n\u003ctd\u003eSolidifying\/gelling agent for microbiological culture media. For laboratory and research use only.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"aa-section-title\"\u003eSection 2 — Hazard Identification\u003c\/div\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eGHS Classification\u003c\/td\u003e\n\u003ctd\u003eNOT classified as hazardous under Australian WHS Regulations 2023 (GHS 7th Edition). Agar is a naturally occurring, low-hazard polysaccharide.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSignal Word\u003c\/td\u003e\n\u003ctd\u003eNone required\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHazard Pictograms\u003c\/td\u003e\n\u003ctd\u003eNone applicable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOther Hazards\u003c\/td\u003e\n\u003ctd\u003eDust may cause mild mechanical\/respiratory irritation in unventilated spaces. Hot dissolved agar (near boiling) presents a burn hazard from hot liquid — handle with appropriate thermal protection.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"aa-section-title\"\u003eComposition\u003c\/div\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eComponent\u003c\/th\u003e\n\u003cth\u003eCAS\u003c\/th\u003e\n\u003cth\u003eContent\u003c\/th\u003e\n\u003cth\u003eGHS Classification\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"aa-hl-row\"\u003e\n\u003ctd\u003eAgar (agarose + agaropectin complex)\u003c\/td\u003e\n\u003ctd\u003e9002-18-0\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;80%\u003c\/td\u003e\n\u003ctd\u003eNot classified as hazardous\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003e7732-18-5\u003c\/td\u003e\n\u003ctd\u003e≤15%\u003c\/td\u003e\n\u003ctd\u003eNot hazardous\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMineral ash (trace)\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e≤6.5%\u003c\/td\u003e\n\u003ctd\u003eNot classified as hazardous\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"aa-section-title\"\u003eFirst Aid, PPE, Handling \u0026amp; Disposal\u003c\/div\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eRoute \/ Scenario\u003c\/th\u003e\n\u003cth\u003eGuidance\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eInhalation (powder)\u003c\/td\u003e\n\u003ctd\u003eMove to fresh air. If respiratory irritation persists, seek medical attention.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSkin contact\u003c\/td\u003e\n\u003ctd\u003eWash with soap and water. For hot agar burns: cool with running water for 20 min; seek medical attention if significant burn.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEye contact\u003c\/td\u003e\n\u003ctd\u003eFlush with copious water for 15 min. Seek medical attention if irritation persists.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngestion\u003c\/td\u003e\n\u003ctd\u003eAgar is a natural polysaccharide with low acute toxicity. Rinse mouth; drink water. Seek medical advice if large quantity ingested.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGloves\u003c\/td\u003e\n\u003ctd\u003eStandard laboratory gloves; insulated\/heat-resistant gloves when handling molten agar.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEye protection\u003c\/td\u003e\n\u003ctd\u003eSafety spectacles when handling powder or hot liquid agar.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRespiratory\u003c\/td\u003e\n\u003ctd\u003eP1 dust mask if handling bulk powder in an unventilated space.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHot agar handling\u003c\/td\u003e\n\u003ctd\u003eAllow to cool to ~45–50°C before pouring; use insulated gloves when handling freshly autoclaved bottles.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDisposal — uninoculated media\u003c\/td\u003e\n\u003ctd\u003eAllow to solidify; dispose as non-hazardous solid waste per local EPA regulations.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDisposal — inoculated media\u003c\/td\u003e\n\u003ctd\u003eAutoclave (121°C, 15 min minimum) prior to disposal, per institutional biosafety procedures.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTransport\u003c\/td\u003e\n\u003ctd\u003eNot classified as dangerous goods — ADG, IATA, IMDG. No UN Number applicable.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"aa-section-title\"\u003eRegulatory Information\u003c\/div\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAustralian Standard\u003c\/td\u003e\n\u003ctd\u003eAustralian WHS Regulations 2023 \/ GHS 7th Edition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAICIS Status\u003c\/td\u003e\n\u003ctd\u003eCompliant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHS \/ AHECC Code\u003c\/td\u003e\n\u003ctd\u003e1302.39 — Vegetable saps and extracts; mucilages and thickeners\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSDS Reference\u003c\/td\u003e\n\u003ctd\u003eSDS-AS-1001-AGA | Issue Date: January 2026 | Review: January 2028\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePrepared by\u003c\/td\u003e\n\u003ctd\u003eHassan Salimi, Founder \u0026amp; Technical Director, AuSaMicS Pty Ltd\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c!-- end tab 3 --\u003e \u003c!-- ═══════════════════════════════\nTAB 4 — COA\n═══════════════════════════════ --\u003e\n\u003cdiv class=\"aa-tab-content\" id=\"aa-c4\"\u003e\n\u003cdiv class=\"aa-section-title\"\u003eCertificate of Analysis — AS-1001\u003c\/div\u003e\n\u003cp style=\"font-size: 14px; margin: 0 0 14px;\"\u003eEach batch of Agar-Agar (Bacteriological Agar) (AS-1001) is produced under quality-controlled conditions and released with a batch-specific Certificate of Analysis confirming compliance with all physicochemical and performance specifications.\u003c\/p\u003e\n\u003cdiv class=\"aa-section-title\"\u003eAnalytical Results — Typical Specifications\u003c\/div\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eTest Parameter\u003c\/th\u003e\n\u003cth\u003eSpecification\u003c\/th\u003e\n\u003cth\u003eMethod\u003c\/th\u003e\n\u003cth\u003eResult\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"aa-hl-row\"\u003e\n\u003ctd\u003eGel Strength (1.5%, typical)\u003c\/td\u003e\n\u003ctd\u003e≥ 600 g\/cm²\u003c\/td\u003e\n\u003ctd\u003eTexture analyser\u003c\/td\u003e\n\u003ctd\u003eConforms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGelation Temperature\u003c\/td\u003e\n\u003ctd\u003e32 – 40°C\u003c\/td\u003e\n\u003ctd\u003eCooling curve\u003c\/td\u003e\n\u003ctd\u003eConforms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMelting Temperature\u003c\/td\u003e\n\u003ctd\u003e≥ 85°C\u003c\/td\u003e\n\u003ctd\u003eDrop point method\u003c\/td\u003e\n\u003ctd\u003eConforms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture Content\u003c\/td\u003e\n\u003ctd\u003e≤ 15%\u003c\/td\u003e\n\u003ctd\u003eGravimetric\u003c\/td\u003e\n\u003ctd\u003eConforms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003epH (1.5% solution, 25°C)\u003c\/td\u003e\n\u003ctd\u003e5.0 – 7.5\u003c\/td\u003e\n\u003ctd\u003ePotentiometric\u003c\/td\u003e\n\u003ctd\u003eConforms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAppearance\u003c\/td\u003e\n\u003ctd\u003eOff-white to pale yellow\u003c\/td\u003e\n\u003ctd\u003eVisual\u003c\/td\u003e\n\u003ctd\u003eConforms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAsh Content\u003c\/td\u003e\n\u003ctd\u003e≤ 6.5%\u003c\/td\u003e\n\u003ctd\u003eGravimetric (525°C)\u003c\/td\u003e\n\u003ctd\u003eConforms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedia performance (growth support)\u003c\/td\u003e\n\u003ctd\u003eSupports typical growth of QC reference organisms (e.g. \u003cem\u003eE. coli\u003c\/em\u003e, \u003cem\u003eS. aureus\u003c\/em\u003e) when formulated into nutrient agar\u003c\/td\u003e\n\u003ctd\u003eGrowth-promotion test, ISO 11133\u003c\/td\u003e\n\u003ctd\u003eConforms\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"aa-section-title\"\u003eBatch Traceability\u003c\/div\u003e\n\u003cdiv class=\"aa-batch\"\u003e\n\u003cdiv class=\"aa-batch-title\"\u003e📋 Batch Details (printed on label and supplied COA)\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-grid\"\u003e\n\u003cdiv class=\"aa-batch-item\"\u003e\n\u003cdiv class=\"aa-batch-label\"\u003eProduct\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-value\"\u003eAgar-Agar (Bacteriological Agar)\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-item\"\u003e\n\u003cdiv class=\"aa-batch-label\"\u003eCatalogue No.\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-value\"\u003eAS-1001\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-item\"\u003e\n\u003cdiv class=\"aa-batch-label\"\u003eCAS Number\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-value\"\u003e9002-18-0\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-item\"\u003e\n\u003cdiv class=\"aa-batch-label\"\u003eGrade\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-value\"\u003eBacteriological\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-item\"\u003e\n\u003cdiv class=\"aa-batch-label\"\u003eBatch Number\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-value\"\u003eStated on label\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-item\"\u003e\n\u003cdiv class=\"aa-batch-label\"\u003eManufacturing Date\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-value\"\u003eStated on label\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-item\"\u003e\n\u003cdiv class=\"aa-batch-label\"\u003eExpiry Date\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-value\"\u003eStated on label (up to 5 yr)\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-item\"\u003e\n\u003cdiv class=\"aa-batch-label\"\u003eStorage\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-value\"\u003eBelow 30°C, dry, sealed\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-item\"\u003e\n\u003cdiv class=\"aa-batch-label\"\u003eManufacturer\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-value\"\u003eAuSaMicS Pty Ltd — Melbourne, Australia\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-item\"\u003e\n\u003cdiv class=\"aa-batch-label\"\u003eCOA\u003c\/div\u003e\n\u003cdiv class=\"aa-batch-value\"\u003eIncluded with every order\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003eFrequently Asked Questions\u003c\/div\u003e\n\u003cdiv class=\"aa-faq\"\u003e\n\u003cdiv class=\"aa-fq\"\u003e\n\u003cdiv class=\"aa-fqq\"\u003e❓ Why does agar solidify but stay solid at 37°C?\u003c\/div\u003e\n\u003cdiv class=\"aa-fqa\"\u003eAgar gels on cooling below ~40°C through hydrogen-bonded helical bundling of agarose chains, but it doesn't re-melt until ~85°C — a much wider hysteresis gap than gelatin. That's exactly why it stays firm through incubation at 35–37°C while pouring is still easy at 45–50°C.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-fq\"\u003e\n\u003cdiv class=\"aa-fqq\"\u003e❓ Which concentration should I use for my application?\u003c\/div\u003e\n\u003cdiv class=\"aa-fqa\"\u003e1.0–1.5% for standard solid media; ~0.5% for motility assays; ~0.1% for anaerobic or delicate organisms; ≥2.0% for low-pH media (pH \u0026lt;5) to compensate for acid hydrolysis during autoclaving.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-fq\"\u003e\n\u003cdiv class=\"aa-fqq\"\u003e❓ Is AS-1001 equivalent to Oxoid LP0011 or BD Bacto Agar?\u003c\/div\u003e\n\u003cdiv class=\"aa-fqa\"\u003eYes — AS-1001 meets the same bacteriological grade specification: gel strength ≥600 g\/cm², gelation 32–40°C, melting ≥85°C, moisture ≤15%. Manufactured and packed in Melbourne with same-week dispatch and a full COA with every batch.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-fq\"\u003e\n\u003cdiv class=\"aa-fqq\"\u003e❓ Why is my poured medium soft or slow to set?\u003c\/div\u003e\n\u003cdiv class=\"aa-fqa\"\u003e(1) Agar concentration too low for the application. (2) Medium poured before it cooled enough to nucleate gelation, or poured too cool and partially set in the flask. (3) Repeated re-melting\/re-autoclaving has hydrolysed the agar, weakening gel strength. (4) Low medium pH without a compensating increase in agar concentration.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"aa-section-title\"\u003ePackaging Options\u003c\/div\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eStandard Pack Sizes\u003c\/td\u003e\n\u003ctd\u003e100 g  ·  250 g  ·  500 g  ·  1 kg  ·  5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBulk \/ Custom\u003c\/td\u003e\n\u003ctd\u003eLarger quantities available — contact support@ausamics.com.au\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eHDPE container or heat-sealed foil-lined bag; full label with batch no., expiry, storage conditions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"aa-successbox\" style=\"margin-top: 16px;\"\u003e\n\u003cstrong\u003eManufactured by AuSaMicS Pty Ltd\u003c\/strong\u003e\u003cbr\u003e31 Longview CT, Thomastown VIC 3074, Australia  |  ABN 56 676 640 467\u003cbr\u003e\u003cbr\u003e✓ Gel strength ≥600 g\/cm² — reliable, consistent media performance\u003cbr\u003e✓ Not classified as hazardous — standard laboratory handling\u003cbr\u003e✓ ISO 11133:2014 compliant quality management\u003cbr\u003e✓ Batch COA, TDS, and SDS with every order\u003cbr\u003e✓ Australian stock — same-week dispatch, no import wait\u003c\/div\u003e\n\u003cdiv class=\"aa-warnbox\"\u003e⚠️ For laboratory and research use only. Not for food, pharmaceutical, or veterinary applications unless otherwise specified. AuSaMicS Pty Ltd accepts no liability for use outside the intended application.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- end tab 4 --\u003e\n\u003c\/div\u003e\n\u003c!-- end tabs wrapper --\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!-- ═══ FOOTER ═══ --\u003e\n\u003cdiv class=\"aa-footer\"\u003e\n\u003cstrong\u003eAuSaMicS Pty Ltd\u003c\/strong\u003e  |  31 Longview CT, Thomastown VIC 3074, Australia  |  ABN 56 676 640 467\u003cbr\u003esupport@ausamics.com.au  |  +61 412 520 598  |  www.ausamics.com.au\u003cbr\u003e\u003cspan style=\"color: #9ca3af; font-size: 11px;\"\u003eInformation accurate to best of knowledge at time of publication. AuSaMicS Pty Ltd accepts no liability for any loss arising from use outside the intended application. Specifications subject to change without notice. This document does not constitute a warranty.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c!-- end .aa-wrap --\u003e","brand":"Ausamics Life Science","offers":[{"title":"100 g","offer_id":48051742966015,"sku":"AS-1001-100G","price":29.0,"currency_code":"AUD","in_stock":true},{"title":"500 g","offer_id":48051742998783,"sku":"AS-1001-500G","price":65.0,"currency_code":"AUD","in_stock":true},{"title":"1 kg","offer_id":48051743031551,"sku":"AS-1001-1KG","price":97.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/1087\/0271\/files\/AgarBacteriological2.jpg?v=1771806764","url":"https:\/\/ausamics.com.au\/products\/bacteriological-agar","provider":"AuSaMicS","version":"1.0","type":"link"}