Our lab manager suspect that something wrong with our lab Bacto agar (Difco). So she decide to throw it to the garbage. I think that it's just a waste to throw that thing. Can someone think of reason why don't use that agar for molecular cooking in my kitchen? (My lab manager think that i am totally crazy without give any reason)
closed as primarily opinion-based by David, canadianer, Amory, iayork, John Jan 21 '18 at 17:23
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Technically agar has first been used (and still is) in the kitchen and then adopted to the lab. In the 19th century, gelatin was used in the microbial laboratory. The problem is that gelatin is much less thermostable than agar and at higher cultivation temperatures plates will melt and get liquid again. In 1882 the german microbiologistt Walther Hesse (at that time an assistant in Robert Kochs laboratory) followed the suggestion of his wife Fannie Hesse to use Agar instead of gelatin. See the two references for some interesting details.
I personally would never use anything which comes from the lab in my kitchen since you never know if there are any contaminants in there. This is also probably the reason, why your lab manager doesn't want you to have it.