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agar
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agar

Jellylike carbohydrate, obtained from seaweeds. It is used mainly in microbiological experiments as a culture medium for growing bacteria and other micro-organisms. The agar is resistant to breakdown by micro-organisms, remaining a solid jelly throughout the course of the experiment.

It is also used as a laxative and in preserved foods.



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? Mentioned in ? References in periodicals archive
 
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