AGAR Meaning and
Definition
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Agar is a noun that refers to a gelatinous substance obtained from certain seaweeds, particularly red algae. It is commonly used as a solidifying agent in various scientific and culinary applications.
In scientific research, agar is widely utilized as a culture medium for growing microorganisms, such as bacteria, fungi, and viruses. Due to its firm and stable gel structure, it provides a suitable environment for the growth and proliferation of these organisms. Agar is mainly employed in microbiology laboratories to study and identify different types of microbes, as well as to conduct various experiments involving their growth and manipulation.
In the culinary world, agar acts as a vegetarian alternative to gelatin. It is commonly used as a thickening agent or stabilizer in the preparation of desserts, confectioneries, and even savory foods. Agar has the unique property of solidifying at room temperature after being dissolved in water and heated, and it remains solid even at a relatively high temperature. This characteristic makes it ideal for creating a wide range of dishes, including jellies, puddings, custards, and fruit preserves.
Overall, agar is a versatile substance that finds applications in both scientific and culinary realms, owing to its gel-forming properties. Its widespread use stems from its natural origin and the gelatin-like texture it provides, making it indispensable in laboratories as well as in the creation of various delicious dishes.
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A gelatinous substance prepared from seaweed in Japan and India, used in the East to thicken soup; largely used as a base for culture media in bacteriology; when unqualified, it is usually, and properly, called agar-agar.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
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Etymology of AGAR
The word "agar" comes from the Malay word "agar-agar", which means "gelatinous substance". This term was first used in the 19th century to refer to a type of seaweed that produces a gel-like substance when boiled. The agar-agar seaweed has been traditionally used in Asian cuisine for its thickening and gelling properties. Over time, the term "agar" has been adopted by the scientific community to refer to the purified gelatinous substance derived from the seaweed, which is now widely used in various applications such as microbiology, food industry, and laboratory research.
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