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 ?
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.
For the mint sauce jelly: 1 tbsp mint sauce 200g water 1 bag of mint 125g caster sugar 100g cider vinegar 1g agar-agar (this will gel 100ml liquid) Lemon juice to taste | Bring the water and sugar to the |boil, add the mint and leave to infuse.
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.
Among their topics are agar-agar, carrageenan and furcellaran, cellulose derivatives, egg proteins, gelatin, gum arabic, pectin, starch, and xanthan gum.
208 tonnes d'algues brutes et 805 autres d'algues transformees en agar-agar.
Vigorously stir together the egg yolks with the sweetener, pistachio flavouring, cornflour and agar-agar.
1kg fresh rose hips, 1 butternut squash, 500g sugar, 250g jar of duck fat, 150g agar-agar flakes, 100g finely diced smoked bacon.
Key words: [kappa]-carrageenan, agar-agar, starch, yogurt
Agar gel was prepared by dissolving 200 mg of agar-agar (Bacto, HI-MEDIA, Mumbai) in 100 ml distilled water in steam sterilizer and dispensed in sterile screw-caped Mc-Cartney bottles in aliquots of 9 ml each and sterilized in autoclave at 121[degrees]C for 15 min.
Beneficial products already derived from cultivated marine organisms (Figure 4) include agar-agar from seaweed, the basis of solid support bacterial culture media.