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OKay, I have found agar at a Chinese grocery store: As you can see.. it looks like strips of wrinkly cellophane. Do I use this exactly the same as lab-grade agar? ie. about 1g per dish. Are there any differences (apart from quality and appearance)?
Also, if I can only get non-sterile petri dishes, is it best to sterilise the dishes before pouring the agar, or is it possible to make up the agar, pour it into the dishes, then sterilise?
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