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a·gar(ā′gär′, ä′gär′) also a·gar-a·gar (ā′gär-ā′gär′, ä′gär-ä′-)
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.]
(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
a•gar(ˈɑ gɑr, ˈæg ər)
1. Also, a′gar-a′gar.a gel prepared from the cell walls of various red algae, used in laboratories as a culture medium, in food processing as a thickener and stabilizer, and in industry as a filler, adhesive, etc.
2. a culture medium having an agar base.
[1885–90; < Malay agaragar]
A jelly-like material obtained from marine algae, especially seaweed. It is used as a medium for growing bacterial cultures in the laboratory and as a thickener and stabilizer in food products.
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|Noun||1.||agar - any culture medium that uses agar as the gelling agent|
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|
gum - any of various substances (soluble in water) that exude from certain plants; they are gelatinous when moist but harden on drying