agar-agar


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a·gar

 (ā′gär′, ä′gär′) also a·gar-a·gar (ā′gär-ā′gär′, ä′gär-ä′-)
n.
1. A gelatinous material derived from certain marine algae. It is used as a base for bacterial culture media and as a stabilizer and thickener in many food products.
2. A culture medium containing this material.

[Short for Malay agar-agar.]

agar-agar

A vegetarian gelatine, made from seaweed.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.agar-agar - a colloidal extract of algaeagar-agar - a colloidal extract of algae; used especially in culture media and as a gelling agent in foods
gum - any of various substances (soluble in water) that exude from certain plants; they are gelatinous when moist but harden on drying
agar, nutrient agar - any culture medium that uses agar as the gelling agent
Translations

agar-agar

[ˌeɪgəˈeɪgəʳ] Ngelatina f, agar-agar m

agar-agar

(ˈaːgaːrˈaːgaːr) noun
(a jelly made from) seaweed, used in medicine, cooking etc.
References in periodicals archive ?
In theory, the water is solidified using agar-agar and is then put into a spherical mould to be set.
Used in cooking, agar-agar is a gelatin made from what?
To make prawn noodles, puree 500 g prawns, then mix with 8 g agar-agar and 2 g salt, then blend again until smooth.
The autoclaved and cooled motility agar medium contains (peptone 1 g, sodium chloride 5 g, agar-agar 4 g, distilled water 1000 ml) was poured in glass Petri plates and allowed to solidify.
Cast was duplicated with Agar-Agar and wax pattern with a bracing arm on 13 and 25 was prepared over it (Figure 4).
SOUTH DOWNS VENISON WITH PARSNIP, PEAR AND CHARRED SPROUTS (SERVES 4) Ingredients 3-4kg venison saddle (you'll be using the loins so could just ask your butcher for venison loins to serve four) 100g butter 300g vegetable stock 50g double cream 600g parsnips 200g purple sprouts, with the tops on (standard, trimmed varieties will work just as well) Salt and pepper Parsnip crisps to serve, optional For the sultana reduction: 1 bay leaf 200g sultanas 100g port 20g capers 100g water For the pear puree: 540g fresh pear juice 6g agar-agar Lemon juice for seasoning Salt Method 1.
From Central Thailand's sophisticated, cosmopolitan cuisine layered with Chinese and Muslim influences, to Northern Thailand's mild, seasonal dishes with ancient roots, to Northeastern Thailand's full-flavored, rustic cooking that doesn't skimp on spice, and to Southern Thailand's spicy offerings, with an emphasis on seafood, chillies and salt, "From the Source--Thailand" is a culinary cornucopia with recipes ranging from Stir-Fried Prawns with Thai Herbs; Jasmine-Infused Agar-Agar with Tropical Fruit Salad; and Tapioca Dumplings in Coconut Cream, to Slow-Cooked Beef in Herbs; Southern Thai Dry Pork Curry; and Steamed Cassava & Coconut Cake.
Bongao, Tawi-Tawi - Local and foreign tourists visited tourist destinations and diving sites here while awaiting for the province's 42nd founding anniversary and the 14th Agar-Agar Festival which start Sunday.
Other foods to avoid while on the low-iodine diet include: iodized salt, seafood and sea products, including carrageenan, agar-agar, and nori, egg yolks, red dye #3 (erythrosine), soybeans and soybean products, bakery products with iodine/iodate dough conditioners, and, of course, any vitamins or supplements that contain iodine.
More than 20 different ingredients, including agar-agar, kudzu starch, lecithin and diglycerides, and covered.
Subcultures were performed on malt agar, Takashio, and agar-agar medium and incubated at 30[degrees]C, 37[degrees]C, and 42[degrees]C, respectively, to obtain sporulation.