Agar: meaning, definitions and examples
๐
agar
[ หeษชษกษr ]
scientific medium
Agar is a gelatinous substance derived from seaweed, used primarily as a solidifying agent in microbiological culture media and in cooking as a vegetarian substitute for gelatin. It serves as an effective base for the growth of bacteria and fungi in laboratory settings due to its ability to remain solid at higher temperatures than gelatin.
Synonyms
Examples of usage
- We used agar to grow bacterial cultures in the lab.
- Agar can be used for making jellies and desserts.
- The scientist prepared a Petri dish with agar for the experiment.
Translations
Translations of the word "agar" in other languages:
๐ต๐น agar
- gelatina vegetal
- รกgar
๐ฎ๐ณ เค เคเคพเคฐ
- เคเฅเคฒเฅ
- เคตเคพเคจเคธเฅเคชเคคเคฟเค เคเฅเคฒเฅ
๐ฉ๐ช Agar
๐ฎ๐ฉ agar
๐บ๐ฆ ะฐะณะฐั
๐ต๐ฑ agar
๐ฏ๐ต ใขใฌใผ
- ใผใฉใใณ
- ๆค็ฉๆงใผใฉใใณ
๐ซ๐ท agar-agar
๐ช๐ธ agar
๐น๐ท agar
๐ฐ๐ท ์๊ฐ๋ฅด
๐ธ๐ฆ ุฃุบุงุฑ
๐จ๐ฟ agar
๐ธ๐ฐ agar
๐จ๐ณ ็ผ่
๐ธ๐ฎ agar
๐ฎ๐ธ agar
๐ฐ๐ฟ ะฐะณะฐั
๐ฌ๐ช แแแแ แ
๐ฆ๐ฟ agar
๐ฒ๐ฝ agar
Etymology
The word 'agar' has its origins in the Malay language, derived from the term 'agar-agar', which refers to the gelatinous substance obtained from red algae. It was first introduced to the Western world in the 19th century. Agar gained popularity among scientists and culinary professionals for its unique properties. In scientific settings, it became the preferred medium because it provides a stable and supportive environment for microbial growth. Its use in cooking has also expanded, especially among vegetarians and vegans as a substitute for animal-based gelatin. The versatility of agar continues to be celebrated in both scientific and culinary applications, making it an essential ingredient in various fields.