Carrageenan, KappaKappa carrageenan binds water to form strong, rigid gels in the presence of potassium salts. As the level of potassium is increased, the gel structure becomes tightly aggregated and may result in syneresis (moisture on the gel surface). Gelatin combined with flavored liquids and used for enrobing. Gelling agent extracted from a type of red seaweed that grows off the Irish coast. Used to make a traditional Irish pudding.

Pyridoxine HCl: 10 mg/L

Hygromycin B is an aminoglycoside antibiotic that kills bacteria

A usage of 10ml/L concentration is recommended per liter of medium

DNA cleavage by bleomycin depends on oxygen and metal ions

and sterilized 1000X vitamin stock solution

It works by irreversibly binding to the 30S subunit of the bacterial ribosome

In combination with Macerozyme R-10

Lincosamide antibiotic active against Gram-positive bacteria

Cellulase Onozuka R-10 is produced in Trichaderma viride and is used to isolate protoplasts in plant tissue culture

Pectoylase Y23

9 g/L concentration is recommended

When solutions containing Myo-Inositol are cooled