Abstract
Widely used in food- and bio-engineering as a reference material, Agar-Agar gel is the focus of an experimental investigation concerning the electro-osmosis phenomenon. After presenting the experimental methods, one trial is discussed in detail. A fair reproducibility of results is obtained, and the averaged electro-osmotic permeability is provided. This value lies in the range generally measured on various kind of soils, even if Agar-Agar gel does not share any micro-structural characteristics with soils.