Agar: meaning, definitions and examples

Etymology

• The word 'agar' comes from the Malay word for the algae from which it is derived, called 'agar-agar.'
• In the 19th century, the substance was discovered by a Japanese scientist, leading to its widespread use in microbiology.

Science

• Agar is a type of gel made from red algae, which makes it a vegetarian alternative to gelatin.
• It is primarily used in laboratories for culturing microorganisms, allowing scientists to observe and study them.
• It can also be used to grow fungi, making it essential for studying various life forms.

Culinary Uses

• Besides labs, agar is used in cooking, especially in Asian cuisine, to make desserts and jellies.
• Agar is often used as a thickening agent in soups and sauces, providing a clear, firm texture.

Health and Nutrition

• Being a source of soluble fiber, agar can aid digestion and is often used in health food products.
• It is low in calories, making it popular in weight-loss diets as a natural thickener.

Cultural Impact

• In certain cultures, agar has been used in traditional medicine, thought to have health benefits.
• Its growing popularity in vegetarian and vegan cuisine represents a shift in dietary practices worldwide.

Ranked #10,266, this word falls into high-advanced vocabulary. It appears less frequently but is valuable for expressing precise meanings in specific contexts.

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