agar-agar

/'eigɑ:r'eigɑ:/

Thân thiện

A chef uses agar-agar to make a colorful fruit jelly.

Definition

1. Noun:
   • A gelatinous substance derived from red algae: "agar-agar" is a natural hydrocolloid, a polysaccharide obtained primarily from the cell walls of certain species of red algae (seaweed). It is used as a solidifying agent in scientific culture media and as a vegetarian gelling agent in food products.

Usage Examples

• Noun:
  • The microbiologist prepared Petri dishes using agar-agar as the growth medium for bacteria.
  • This vegan dessert recipe uses agar-agar instead of gelatin to set the pudding.

Advanced Usage

• "Agar-agar powder": The most common commercially available form, which is dissolved in liquid, boiled, and then cooled to set.
  • For a firm set, use one teaspoon of agar-agar powder per cup of liquid.
• In a scientific context: Often referred to simply as "agar" when discussing laboratory procedures.
  • The nutrient agar-agar was inoculated with the sample. (Note: Here, "agar-agar" is the specific substance, while "nutrient agar" is the complete prepared medium.)

Variants and Related Words

• Agar (n): A common shortened form of "agar-agar," especially in scientific and culinary contexts.
  • Bacteria were streaked onto an agar plate.
• Gelidium (n): A genus of red algae commonly used to produce agar-agar.

Synonyms

• Vegetable gelatin: A descriptive synonym highlighting its plant-based, gelatin-alternative property.
• Kanten: The Japanese name for agar-agar, often used in the context of traditional foods.

Related Phrases

• "To set with agar-agar": To use agar-agar as the gelling agent in a preparation.
  • The chef demonstrated how to set the fruit juice with agar-agar.

Học thuật

Noun

1. a colloidal extract of algae; used especially in culture media and as a gelling agent in foods

Từ đồng nghĩa

• agar