Agar-agar


also, agar-agar. also called chinese gelatin, chinese isingl-ss, j-panese gelatin, j-panese isingl-ss. a gelatinlike product of certain seaweeds, used for solidifying certain culture media, as a thickening agent for ice cream and other foods, as a subst-tute for gelatin, in adhesives, as an emulsifier, etc.
biology. a culture medium having an agar base.
historical examples

agar-agar moss is shipped from singapore to the extent of 13,000 tons a-year.
the commercial products of the vegetable kingdom p. l. simmonds

agar-agar, a gum extracted from a sea-weed, used in bacteriological investigations.
the nuttall encyclopaedia edited by rev. james wood

cultures of the comma bacillus were also made in agar-agar jelly, which is not liquefied by them.
scientific american supplement, no. 467, december 13, 1884 various

certain constipation biscuits, sterilized dry bran, or agar-agar may be eaten with the breakfast cereal.
the mother and her child william s. sadler

the latter had come for the purpose of collecting the gelatinous fucus, agar-agar.
the mission to siam, and hu the capital of cochin china, in the years 1821-2 george finlayson

agar-agar, g′ar-g′ar, n. a nutrient jelly prepared from certain seaweeds, and used in the artificial cultivation of bacteria.
chambers’s twentieth century dictionary (part 4 of 4: s-z and supplements) various

the culture of such algae may prove of economic importance; gelatine, glue and agar-agar would be valuable by-products.
encyclopaedia britannica, 11th edition, volume 13, slice 1 various

noun
a complex gelatinous carbohydrate obtained from seaweeds, esp those of the genus gelidium, used as a culture medium for bacteria, a laxative, in food such as ice cream as a thickening agent (e406), etc also called agar-agar

agar a·gar (ā’gär’, ä’gär’) or a·gar-a·gar (ā’gär-ā’gär’, ä’gär-ä’-)
n.

a gelatinous material derived from marine algae, used as a base for bacterial culture media and as a stabilizer and thickener in food.

a culture medium containing this material.

agar
(ā’gär’, ä’gär’)
a gelatinous material obtained from marine algae, especially seaweed, used as a medium for growing bacterial cultures in the laboratory and as a thickener and stabilizer in food products.

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