any culture medium that uses agar as the gelling agent; -- used especially with a modifying prefix, as, EMB agar. The term is applied both to the dehydrated medium powder containing agar and to the gelatinous medium prepared from it.
a colloidal substance (gel) extracted from certain red algaes and used in tissue culture, supplemented with nutrients as required.
1. a gelatinous extract of red algae used in culture media, 2. a culture media containing agar
polysaccharides used to gel liquids for bacteria media and human foods including ice cream. Does not melt at room temperature like gelatin. Only a few marine bacteria can digest agar. Agar is obtained from seaweeds (algae) by heating, acid, and freezing. Gelling temperature varies.
an odorless, tasteless, sea vegetable. Use in flake form as a thickener and to replace gelatin, which is a slaughterhouse by-product. The best technique for using agar is to let it soak for a few minutes in water or flavored liquid, then heat it until it dissolves (about 5 minutes). You can then blend this agar into any recipe where you would use gelatin.
A gel from seaweed extract which is resistant to microbial attack.
an extract from a particular marine algae that can be dissolved and mixed with a nutritional growth media, poured onto a plate or petri dish and then left to set or 'gel'. Many microbiological growth tests are conducted using agar as a base material.
Extracted from various seaweeds, agar is used as an emulsifier and emollient in cosmetics as well as a substitute for gelatin in foods. Look for it in your health food store.
A gelatinous substance obtained from red algae.
a colloidal extract of algae; used especially in culture media and as a gelling agent in foods
Flavorless dried seaweed used as a setting agent. It is more powerful than gelatin so less is necessary to set the finished dish. Also called Japanese gelatin or kanten, agar is sold in flakes, powder, blocks or strands and is available in health food stores and Asian markets.
a thick gel used to support plants in tissue culture
A vegetable gelatin made from various kinds of algae or seaweed. The algae are collected, bleached and dried. Then the gelatin substance is extracted with water and made into flakes, granules, powder or strips which are brittle when dry. Primarily used as a thickening agent.
A gel made from seaweed used to make salt bridges.
Extraction Phosphorylation
Mixture of polysaccharides derived from red algae that forms a gel at temperatures below about 40C. Used as a support medium, when supplemented by appropriate buffers and/or nutrients and other ingredients, for the production of microbial cultures, overlaying tissue culture cells, electrophoresis, etc. ( 10)
A gel made from seaweed extract.
powder added to media for solidification
A jelly-like substance in which some vaccine components are grown – 'tissue culture'.
A gelatinous solidifying agent used as a culturing medium for microbial analysis or isolation.
Dried seaweed used as a thickening agent like gelatin.
A polysaccharide plant product isolated from red algae. It is used as a gelling agent and also to make solid media for the growth of microorganisms.
A tasteless dried seaweed that is used as a thickening agent. Sold in blocks, powder, or stands. Agar can be used in place of gelatin, but less is required. Also called "kanten" and "Japanese Gelatin."
An extract from a seaweed used to solidify media. The agar used in mushrooms cultivation is usually available in powder form
A form of dried seaweed. Traditionally used in Asia, it can be substituted for gelatin. It actually is stronger than gelatin and does not require refrigeration to set , so not much of it is needed to achieve the required effect. It is often used in commercially produced ice cream as a thickener. It is also known as agar-agar, kanten and Japanese gelatin.
Agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae or seaweed. The word agar comes from the Malay word agar-agar (meaning jelly). It is also known as kanten or agal-agal (Ceylon agar).