Agar-agar

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Agar-agar

Agar-agar (pronounced /ˈɑːɡər ˈɑːɡər/) is a jelly-like substance, obtained from red algae. It is used in a variety of applications, particularly in the field of biology and culinary arts.

Etymology

The term "agar-agar" is derived from the Malay word for red algae, from which the substance is produced. It was first discovered in the late 17th century in Japan, where it was used as a food thickener and gelling agent.

Usage

In the field of biology, agar-agar is used as a medium for microbial culture. It provides a nutrient-rich environment for the growth of bacteria and other microorganisms. In the culinary arts, it is used as a vegetarian substitute for gelatin, and is often used in the production of desserts and confectionery.

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