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Phase Transitions: Melting and Freezing02:39

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Heating a crystalline solid increases the average energy of its atoms, molecules, or ions, and the solid gets hotter. At some point, the added energy becomes large enough to partially overcome the forces holding the molecules or ions of the solid in their fixed positions, and the solid begins the process of transitioning to the liquid state or melting. At this point, the temperature of the solid stops rising, despite the continual input of heat, and it remains constant until all of the solid is...
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Intermolecular forces are attractive forces that exist between molecules. They dictate several bulk properties, such as melting points, boiling points, and solubilities (miscibilities) of substances. Molar mass, molecular shape, and polarity affect the strength of different intermolecular forces, which influence the magnitude of physical properties across a family of molecules.
Temporary attractive forces like dispersion are present in all molecules, whether they are polar or nonpolar. They...
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The universe is composed of matter in different forms, and all forms of matter contain energy.  The different forms of energy on Earth originate from the Sun — the ultimate energy source. Plants capture light energy from the Sun, and, via the process of photosynthesis, convert it into chemical energy. This stored energy from plants can be harnessed in many ways. For example, eating plant products as food provides energy for our body to function, and burning wood or coal (fossilized...
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Free energy—abbreviated as G for the scientist Gibbs who discovered it—is a measurement of useful energy that can be extracted from a reaction to do work. It is the energy in a chemical reaction that is available after entropy is accounted for. Reactions that take in energy are considered endergonic and reactions that release energy are exergonic. Plants carry out endergonic reactions by taking in sunlight and carbon dioxide to produce glucose and oxygen. Animals, in turn, break...
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Chemical reactions, such as those that occur when you light a match, involve changes in energy as well as matter.
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The total of all possible kinds of energy present in a substance is called the internal energy (U), sometimes symbolized as E. Suppose a system with initial internal energy, Uinitial, undergoes a change in energy (transfer of work or heat), and the final internal energy of the system is Ufinal. Change in internal energy equals the difference between Ufinal and Uinitial.
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Updated: Jan 27, 2026

The Soft Agar Colony Formation Assay
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Melting Agar by Microwave Energy.

Daniel Y C Fung1, C C Sheree Lin1

  • 1Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506.

Journal of Food Protection
|April 3, 2019
PubMed
Summary

Microwave ovens efficiently melt agar for viable cell counts, offering a faster alternative to conventional methods. This technique preserves agar performance and maintains its liquid state for extended periods, ensuring reliable experimental results.

Area of Science:

  • Microbiology
  • Laboratory Techniques
  • Biotechnology

Background:

  • Melting agar for microbiological assays traditionally involves boiling methods.
  • Optimizing laboratory workflows is crucial for efficient cell counting and analysis.
  • Microwave technology offers potential for rapid sample preparation.

Purpose of the Study:

  • To evaluate the efficiency and efficacy of microwave ovens for melting agar.
  • To determine the impact of microwave melting on agar performance in viable cell counts.
  • To assess the duration agar remains in a usable liquid state after microwave treatment.

Main Methods:

  • Agar samples of 50 ml and 100 ml in bottles were melted using four different microwave ovens.
  • Melting times were recorded for varying numbers of bottles heated simultaneously.

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  • Agar performance was assessed through viable cell counts, comparing microwave-melted to conventionally melted agar.
  • Agar's liquid state duration post-melting was measured both in situ and at room temperature.

    • Main Results:

    • Microwave melting times ranged from 1 to 4 minutes depending on agar volume and quantity.
    • Agar melted via microwave showed comparable performance to conventionally boiled agar in viable cell counts.
    • Prolonged microwave treatment (50% longer) did not negatively affect agar performance.
    • Microwave-melted agar remained liquid for 30-60 minutes in situ and 25-40 minutes at room temperature.

    Conclusions:

    • Microwave ovens provide a highly efficient and convenient method for melting agar.
    • This technique does not compromise agar's integrity or performance in viable cell counts.
    • Microwave melting allows for extended usability of molten agar, streamlining laboratory procedures.