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agar-agar |
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agar-agar [a′gära′gär] Etymology: Malay a dried hydrophilic, colloidal product obtained from certain species of red algae. Because it is unaffected by bacterial enzymes, it is widely used as the basic ingredient in solid culture media in bacteriology. Agar-agar is also used as a suspending medium, as an emulsifying agent, and as a bulk laxative. Also called agar. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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Beneficial products already derived from cultivated marine
organisms (Figure 4) include agar-agar from seaweed, the basis of solid
support bacterial culture media. Agar-agar is a sea vegetable rich in vitamins and minerals. We've
taken a few shortcuts, deleted hard-to-find ingredients (like daikon
radish greens and chuka salad, a seasoned seaweed and agar-agar mixture)
and in some instances substituted others with a little guidance from
Diaz while still attempting
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