agaragar
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gɑr, ˈæg noun
1.
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.
2.
Biology. a culture medium having an agar base.
Origin:
1885–90; < Malay agaragar seaweed from which a gelatin is rendered, or the gelatin itself
1885–90; < Malay agaragar seaweed from which a gelatin is rendered, or the gelatin itself
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2013.
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Based on the Random House Dictionary, © Random House, Inc. 2013.
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|
Link To agaragar
Collins
World English Dictionary
agar (ˈeɪɡə) ![[Click for IPA pronunciation guide]](http://static.sfdict.com/dictstatic/g/d/dictionary_questionbutton_default.gif) | |
| —n | |
| Also called: agar-agar 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), etc | |
| [C19: Malay] | |
Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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00:10
Agaragar
is always a great word to know.
So is doohickey. Does it mean:
| a stew of meat, vegetables, potatoes, etc. |
| a gadget; dingus; thingumbob. |
American Heritage
The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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American Heritage
Science Dictionary
agar  (ā'gär', ä'gär') Pronunciation Key
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 © 2002. Published by Houghton Mifflin. All rights reserved.
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Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
Cite This Source
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