Vegetarianism and Agar
Agar
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Not to be confused with auger or augur.
For other uses, see Agar (disambiguation).
Culinary usage
Mizuyōkan - a popular Japanese red bean jelly made from agar.
Scientific usage
A blood agar plate used to culture bacteria and diagnose infection.
Agar or agar-agar is a gelatinous substance derived by boiling[1] a polysaccharide in red algae, where it accumulates in the cell walls of agarophyte and serves as the primary structural support for the algae's cell walls.[2][3] Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.
Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium for microbiological work. Agar (agar-agar) can be used as a laxative, an appetite suppressant, vegetarian gelatin substitute, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.[4]
The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidiui and Gracilaria, or seaweed (Sphaerococcus euchema). For commercial purposes, it is derived primarily from Gelidium amansii. In chemical terms, agar is a polymer made up of subunits of the sugar galactose. Contents * 1 Background * 2 Uses * 2.1 Microbiology * 2.1.1 Motility assays * 2.2 Plant biology * 2.3 Molecular biology * 2.4 Culinary * 2.5 Other uses * 3 See also * 4 References |
Background
The structure of an agarose polymer.
Agar consists of a mixture of agarose and agaropectin. Agarose, the predominant component of agar, is a linear polymer, made up of the repeating monomeric unit of agarobiose. Agarobiose is a disaccharide made up of D-galactose and
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Not to be confused with auger or augur.
For other uses, see Agar (disambiguation).
Culinary usage
Mizuyōkan - a popular Japanese red bean jelly made from agar.
Scientific usage
A blood agar plate used to culture bacteria and diagnose infection.
Agar or agar-agar is a gelatinous substance derived by boiling[1] a polysaccharide in red algae, where it accumulates in the cell walls of agarophyte and serves as the primary structural support for the algae's cell walls.[2][3] Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.
Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium for microbiological work. Agar (agar-agar) can be used as a laxative, an appetite suppressant, vegetarian gelatin substitute, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.[4]
The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidiui and Gracilaria, or seaweed (Sphaerococcus euchema). For commercial purposes, it is derived primarily from Gelidium amansii. In chemical terms, agar is a polymer made up of subunits of the sugar galactose. Contents * 1 Background * 2 Uses * 2.1 Microbiology * 2.1.1 Motility assays * 2.2 Plant biology * 2.3 Molecular biology * 2.4 Culinary * 2.5 Other uses * 3 See also * 4 References |
Background
The structure of an agarose polymer.
Agar consists of a mixture of agarose and agaropectin. Agarose, the predominant component of agar, is a linear polymer, made up of the repeating monomeric unit of agarobiose. Agarobiose is a disaccharide made up of D-galactose and