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

(ˈeɪɡə)
n
(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
[C19: Malay]

a•gar

(ˈɑ gɑr, ˈæg ər)

n.
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·gar

(ā′gär′, ä′gär′)
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.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.agar - any culture medium that uses agar as the gelling agentagar - 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 algaeagar - 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

[ˈeɪgəʳ] agar-agar [ˌeɪgərˈeɪgəʳ] nagar-agar m inv
References in periodicals archive ?
After identification of the strain, our next step was to select the best conditions for the production of proteolytic enzymes in milk agar medium.
Skim milk agar medium (Oxoid, England) is used for primary screening of protease producing fungi by mixing 25 g of nonfat dry milk was mixed with 250 ml of distilled water.
Microbiological analyses were performed using standard serial dilution and spread-plating methods on tryptic soy agar (TSA), pseudomonas isolation agar (PIA), spirit blue agar, skim milk agar, MRS Agar, 3M Coliform Petrifilm and chocolate milk agar growth media.
subtilis was confirmed by microbiological test on the nutrient agar plate and skim milk agar. The colonies on the nutrient agar plates were rough, raised, and irregular with rough margins, while on the skim milk agar, the colonies were glossy, smooth with rounded margins and clear zone of proteolysis.
Biochemical tests such as C[O.sub.2] gas from glucose in Gibson's semisolid tomato juice medium, gas from citrate in semisolid citrated milk agar, N[H.sub.3] from arginine, and gelatin liquefaction were carried out during the differentiation [29].
Proteolytic activity: Surface-dried plates of milk agar (PCA agar supplemented with 10% skimmed milk), were streaked with 24 h old cultures, after incubation at 30C for 4 days, and examined for any clearing of casein around and underneath the growth for assessment of proteolytic activity (Thapa et al.
These cultures were diluted and plated onto skim milk agar media (1 g/L yeast extract, 20 g/L agar, 1% skim milk) lacking organic solvents, and then incubated at 37[degrees]C for 36 h to screen for protease-producing strains.