FAQs

What are the standard quality control parameters for evaluating premium commercial agar?

B2B international trade procurement standards evaluate agar quality based on five core physical-chemical parameters:

1. Gel Strength: Measured at 1.5% gel concentration at 20°C using a standard 1cm2 plunger (typically ranging from 700 to over 1000{g/cm2).

2. Total Ash and Acid-Insoluble Ash: Reflects residual mineral and inorganic salt contents (6.5% for food-grade; 3.0% for bacteriological grade).

3. Water-Insoluble Matter: Indication of residual seaweed fiber debris; must be  0.1% for lab-grade clarity.

4. Sulfate Content: Directly impacts gelling integrity; must be under 1.0% for bacteriological grade and under 0.15% for pure agarose.

5. Moisture Content: Strictly capped between 12.0% – 15.0% to prevent powder caking, structural degradation, or microbial spoilage during logistics.