agar (redirected from chocolate agar)

a·gar  (gär, ägär) also a·gar-a·gar (gär-gär, ägär-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.

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[Short for Malay agar-agar.]

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agar [ˈeɪgə]

n

(Chemistry / Elements & Compounds) 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

[Malay]

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agar  (gär, ägär)

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.

Thesaurus

Noun	1.	agar - any culture medium that uses agar as the gelling agent nutrient agar culture medium, medium - (bacteriology) a nutrient substance (solid or liquid) that is used to cultivate micro-organisms agar-agar, agar - a colloidal extract of algae; used especially in culture media and as a gelling agent in foods blood agar - a culture medium containing whole blood as the nutrient
	2.	agar - a colloidal extract of algae; used especially in culture media and as a gelling agent in foods agar-agar 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 [ˈeɪgəʳ] agar-agar [ˌeɪgərˈeɪgəʳ] n → agar-agar m inv