Highly-purified polysaccharide produced by bacteria. Useful alternative to agar for the in vitro culture of many plants and in microbiological culture media.
High salt concentrations increase gelling temperature and polymerisation is enhanced in the presence of bivalent kations.

• Yields very clear gels
• Consistent quality from lot to lot
• Economical, because only about half the amount of agar is required
• Reduced gel preparation time
• Stable at high temperature and withstands repeated autoclaving
  
  Gelrite = registered trademark of Merck & Co., Inc. USA
  
  
  References:
  1. Shungu, D. et al. (1983) Appl. Environm. Microbiol. 46, 840-5
  2. Sanderson, G. & Clark, R. (1983) Food Technology 37, 63-70
  
  EINECS: 275-117-5 • WGK: 1 • HS: 39139000
  Storage Temperature: +15 °C to +30 °C