- Also a·gar-a·gar. Also called Chinese gelatin, Chinese isinglass, Japanese gelatin, Japanese isinglass. a gelatinlike product of certain seaweeds, used for solidifying certain culture media, as a thickening agent for ice cream and other foods, as a substitute for gelatin, in adhesives, as an emulsifier, etc.
- Biology. a culture medium having an agar base.
Origin of agar
First recorded in 1885–90, agar is from the Malay word agaragar seaweed from which a gelatin is rendered, or the gelatin itself
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for agar
It is a mega-leap from the agar and test-tube finding to real patients and their delicate lungs.Big Tobacco, Not MRSA, Is the Real Problem With E-Cigarettes
May 20, 2014
I coughed, and Agar, who had taken my arm-chair, wanted to give it me back.
On leaving my two friends I drove straight to Agar's to tell her what had happened.
Agar was to be introduced by Princess Mathilde, to whom she was then sitting as Minerva.
Bring some more cakes, and tell Miss Agar to come and pour out the tea.Olive in Italy
Weigh out French maltose, 40 grammes, and dissolve in the agar.The Elements of Bacteriological Technique</p>
John William Henry Eyre
- a complex gelatinous carbohydrate obtained from seaweeds, esp those of the genus Gelidium, used as a culture medium for bacteria, a laxative, in food such as ice cream as a thickening agent (E406), etcAlso called: agar-agar
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
- A gelatinous material derived from marine algae, used as a base for bacterial culture media and as a stabilizer and thickener in food.
- A culture medium containing this material.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
- A gelatinous material obtained from marine algae, especially seaweed, used as a medium for growing bacterial cultures in the laboratory and as a thickener and stabilizer in food products.
The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.