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Also, agar-agar. Also called Chinese gelatin, Chinese isinglass, Japanese gelatin, Japanese isinglass. a gelatinlike product of certain seaweeds, used for solidifying certain culture media, as a thickening agent for ice cream and other foods, as a substitute 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

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’-)

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.

(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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