Agar

Agar is a galactose polymer (or agarose) obtained from the cell walls of some species of red algae or seaweed (Sphaerococcus euchema) and species of Gelidium, chiefly from eastern Asia and California. It is also known as Kanten, Agar-Agar, or Agal-Agal (Ceylon Agar).

Related Topics:
Galactose - Polymer - Agarose - Cell wall - Red alga - Seaweed - Sphaerococcus euchema - Gelidium - Asia - California

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Chemically, agar is a polymer made up of subunits of the sugar galactose; it is a component of the algae's cell walls. Dissolved in hot water and cooled, agar becomes gelatinous; its chief use is as a culture medium for microbiological work. Other uses are as a laxative, a vegetarian gelatin substitute — a thickener for soups, in jellies, ice cream and Japanese desserts such as anmitsu, as a clarifying agent in brewing, and for sizing fabrics.

Related Topics:
Gelatin - Microbiological - Laxative - Vegetarian - Jellies - Ice cream - Japanese - Anmitsu - Brewing - Sizing

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