
1.5% agar plate
#1
Posted 12 April 2009 - 11:08 PM
I would like to know what is the reason behind researchers using 1.5% agar plate? What is the significance between 1.5% and other percentages? If we use 1% is there any difference?
#2
Posted 13 April 2009 - 04:09 AM
#3
Posted 13 April 2009 - 04:44 AM
This is strictly a matter of taste and convenience. 1% agar is a bit soft and is easy to tear with a loop. 1.5% agar has a harder surface. The choice may slightly change the morphology of colonies, so if this is an important phenotypic characteristic, it might matter. 1.5% is the "normal" choice.
so there are no published paper on the different percentage of agar used?
Then it means that the hardness of agar varies from 1 - 1.5% are not so important right.. thanks..
#4
Posted 13 April 2009 - 07:56 AM
This is strictly a matter of taste and convenience. 1% agar is a bit soft and is easy to tear with a loop. 1.5% agar has a harder surface. The choice may slightly change the morphology of colonies, so if this is an important phenotypic characteristic, it might matter. 1.5% is the "normal" choice.
so there are no published paper on the different percentage of agar used?
Then it means that the hardness of agar varies from 1 - 1.5% are not so important right.. thanks..
you could find some papers on the subject.
Like:
1 or2 or 3 but how they got the 1.5% ? No idea, I guess trail and error? Someone found out that it was good to use 1.5% and well since then... I have no idea of an article is written on why 1.5%.. but maybe you could find some references in the texts I gave that refer to some older literature that speak about the 1.5% agar.
If you don't know it, then ask it! Better to ask and look foolish to some than not ask and stay stupid.
#5
Posted 13 April 2009 - 02:38 PM
This is strictly a matter of taste and convenience. 1% agar is a bit soft and is easy to tear with a loop. 1.5% agar has a harder surface. The choice may slightly change the morphology of colonies, so if this is an important phenotypic characteristic, it might matter. 1.5% is the "normal" choice.
so there are no published paper on the different percentage of agar used?
Then it means that the hardness of agar varies from 1 - 1.5% are not so important right.. thanks..
you could find some papers on the subject.
Like:
1 or2 or 3 but how they got the 1.5% ? No idea, I guess trail and error? Someone found out that it was good to use 1.5% and well since then... I have no idea of an article is written on why 1.5%.. but maybe you could find some references in the texts I gave that refer to some older literature that speak about the 1.5% agar.
ALright thanks.. Ill look into it... Maybe its not so important after all but I just like to know my work in detail...
#6
Posted 16 April 2009 - 01:59 AM
#7
Posted 12 May 2009 - 05:46 AM
#8
Posted 10 June 2009 - 02:54 AM
amateur researcher = terrorist
An agar terrorist??? Deciding factor on agar percentages...........budget!!!!
Edited by Jaff, 10 June 2009 - 02:55 AM.
#9
Posted 10 June 2009 - 01:28 PM
#10
Posted 10 June 2009 - 02:35 PM
Nothing to worry about here.
#11
Posted 19 June 2009 - 04:42 AM
It's well known that Real Terrorists use sliced boiled potatoes as culture medium.
Nothing to worry about here.
Better worry about the breakfast terrorists using oatmeal!