Since the geling point of most bacteriological grade agars is 38-39 C, I
would guess that most processors do not get hot enough to liquefy the agar.
Just a guess.

Jeanine H. Bartlett, HT(ASCP)
Centers for Disease Control
NCID, DVRD, IDPA
1600 Clifton Rd., NE  MS/G-32
Atlanta, GA  30333


-----Original Message-----
From: Donna Sitrin [mailto:dsitrin@unipathllc.com]
Sent: Wednesday, April 12, 2000 7:21 PM
To: histonet@pathology.swmed.edu
Subject: Agar and heat



I was asked by a curious tech today, the following:

How come the agar used in the cell blocks does not become liquid again in
the heated chemicals in the processor.  Why does it keep it's shape?

We melt agar down in order to use it in making a cell block, and when it
cools, it solidifies.  Why doesn't it melt and cause the loss of cells
when it is heated in the processors?  Why does it stay solid?

Any who would like to, please reply.