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agar 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/ˈäˌgär/,/ˈāˌgär/,
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A gelatinous substance obtained from various kinds of red seaweed and used in biological culture media and as a thickener in foods,
  1. A gelatinous substance obtained from various kinds of red seaweed and used in biological culture media and as a thickener in foods

  1. any culture medium that uses agar as the gelling agent
  2. a colloidal extract of algae; used especially in culture media and as a gelling agent in foods
  3. Agar or agar-agar is a gelatinous substance derived from red algae.Davidson, Alan, and Tom Jaine. The Oxford companion to food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. ...
  4. Ulawa Airport is an airport in Arona on Ulawa Island in the Solomon Islands .
  5. The Magyar agár (MA) is a dog breed. It is also called a Hungarian greyhound, although this is somewhat of a misnomer. The Magyar agár is not descended from the greyhound and is not known as a "greyhound" in its country of origin. ...
  6. Agar is a city and a municipality in Shajapur district in the state of Madhya Pradesh, India. It was formerly a Princely State.
  7. A gelatinous material obtained from the marine algae, used as a bacterial culture medium, in electrophoresis and as a food additive; An agarose, the principle constituent of the commercial gel
  8. An extract from a seaweed used to solidify media. The agar used in mushrooms cultivation is usually available in powder form
  9. An extract from seaweed used as an emulsifier and thickening agent. See algae.
  10. A gel-like substance made from seaweed, commonly used as a growth medium for microorganisms.
  11. A polysaccharide complex extracted from seaweed (Rhodophyceae) and used as an inert support for the growth of cells, particularly bacteria and some cancer cell lines.
  12. phycocolloid produced by the red alga, Gelidium; used to solidify culture media used in mycology and bacteriology.
  13. Mixture of polysaccharides derived from red algae that forms a gel at temperatures below about 40C. Used as a support medium, when supplemented by appropriate buffers and/or nutrients and other ingredients, for the production of microbial cultures, overlaying tissue culture cells, ...
  14. A gel-like substance containing nutrients used for growing bacteria for study.
  15. (Malay, agar-agar)  A polysaccharide solidifying agent used in nutrient media preparations and obtained from certain types of red algae (Rhodophyta). Both the type of agar and its concentration can affect the growth and appearance of cultured explants.
  16. A gelatinous substance found in red algae. It can be extracted and used as a stiffening agent to produce a gel. In the laboratory, it is often used to make an agar-based culture medium. A 1. ...
  17. A sugar galactose polymer obtained from the cell walls of some species of red algae or seaweed. Its chief use is as a culture medium for microbiological work.
  18. A sea-monster. So-called in early dictionaries, and so felt to be in Tudor times: later identified with the eager, a tidal bore, also eagre, q.v. The bores (unusually high tidal waves) were found especially in the estuaries of the Humber, Trent and Severn. ...
  19. is an odorless, tasteless sea vegetable, a natural thickener and an excellent substitute for gelatin.
  20. agar: A white gelatin derived from seaweed, used in making kanten and aspics.
  21. a phycocolloid characteristic of the Rhodophyta; a sulfated polysaccharide occurring in the cell walls and intercellular spaces of certain rhodophytes; it is extracted primarily from Gelidium and Gracilaria and used commercially for its gelling properties
  22. clear, colorless form of seaweed used as a thickener in recipes. Vegan substitute for gelatin.
  23. A gelatinous material extracted from red algae that is not digested by bacteria. It is used as a support for growth in plates.
  24. A natural vegetable "gelatin" derived from seaweed. It is sold in the form of powder, flakes or bars and used to thicken salad dressings and desserts.
  25. A tasteless dried seaweed that is used as a thickening agent. Sold in blocks, powder, or stands. Agar can be used in place of gelatin, but less is required. Also called "kanten" and "Japanese Gelatin."