agar

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agar

A scientist pours melted agar into petri dishes.

Definition
  1. Noun:
    • A gelatinous substance derived from algae: A colloidal extract obtained from certain types of red algae, primarily used to solidify culture media for growing microorganisms and as a thickening or gelling agent in various food products.
    • A culture medium solidified with this substance: Refers to any nutrient medium used in laboratories for cultivating bacteria, fungi, or other cells, which has been solidified using agar.
Usage Examples
  • Noun:
    • The scientist prepared petri dishes containing nutrient agar to grow the bacterial samples.
    • Agar is a common vegetarian substitute for gelatin in many desserts.
Advanced Usage

  • "Agar plate": A sterile petri dish containing a growth medium solidified with agar, used for culturing microorganisms.

    • The technician streaked the specimen onto an agar plate to isolate individual colonies.

  • "Agarose": A purified linear polysaccharide derived from agar, used extensively in gel electrophoresis for separating DNA fragments.

    • The researcher poured an agarose gel to analyze the PCR products.
Variants and Related Words
  • Agar-agar (n): An alternative full name for agar, emphasizing its algal origin.
    • The recipe called for agar-agar to set the vegan panna cotta.
Synonyms
  • Culture medium (when referring to the gelled growth substrate).
  • Gelling agent (in the context of food science).
  • Phytocolloid (a technical term for plant-derived gelling substances).
Notes on Meaning
  • The primary meaning relates to its role in science as a solidifying agent for microbiological media. Its property of being indigestible to most microbes makes it ideal for this purpose.
  • Its secondary meaning is as a food additive (E406), valued for its vegetarian, vegan, and kosher status compared to animal-based gelatin.
agar

A scientist pours melted agar into petri dishes.

Noun
  1. a colloidal extract of algae; used especially in culture media and as a gelling agent in foods
  2. any culture medium that uses agar as the gelling agent

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