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	Agar - Wikipedia, the free encyclopedia
		Chemically, agar is a polymer made up of subunits of the sugar galactose; it is a component of the algae's cell walls.
		Research grade agar is used extensively in plant biology as it is supplemented with a nutrient and vitamin mixture that allows for seedling germination in petri dishes under sterile conditions (given that the seeds are sterilized as well).
		Nutrient agar is used throughout the world as a medium for the growth of bacteria and fungi, but not viruses (however, viruses are often grown in bacteria that are growing on agar).
	en.wikipedia.org /wiki/Agar (777 words)

	The Best Agar Agar Powder Online
		Agar agar has stronger setting properties and, unlike gelatin which requires refrigeration to set, it will set at room temperature after about an hour - although it is advisable to store dishes gelled with agar agar in the fridge as it is a high protein food.
		The gelling ability of agar agar is affected by the acidity or alkalinity of the ingredients it is mixed with.
		Agar agar should be soaked in the liquid first for 10-15 minutes, then gently brought to a boil and simmered while stirring until it dissolves completely, this will take about 5 minutes for powder and 10-15 minutes for flakes.
	www.bulkfoods.com /agar_agar.htm (662 words)

	Agar plate - Wikipedia, the free encyclopedia
		An agar plate streaked with microorganisms isolated from a deep-water sponge.
		A type of blood agar plate in which the blood cells have been lysed by heating the cells to 56 °C; used for growing fastidious (fussy) respiratory bacteria.
		HE agar is designed to isolate and recover fecal bacteria belonging to the Enterobacteriaceae family.
	en.wikipedia.org /wiki/Agar_plate (590 words)

	Agar Powder
		Agar agar has stronger setting properties and, unlike gelatin which requires refrigeration to set, will set a room temperature in about 1 hour, although it is recommended to store gels in refrigerator as it is high in protein.
		Agar agar powder can be substituted for the same quantity as unflavored gelatin in recipes.
		However, the gelling ability of agar agar is affected by the acidity or alkalinity of the ingredients with which it is mixed.
	www.barryfarm.com /nutri_info/thickeners/agar.htm (248 words)

	Cook's Thesaurus: Gelatins (Site not responding. Last check: 2007-10-21)
		Like ordinary gelatin, agar is flavorless and becomes gelatinous when it's dissolved in water, heated, and then cooled.
		Agar, though, gels more firmly than gelatin, and it sets and melts at a higher temperature--it can even set at room temperature.
		Agar, like gelatin, is full of protein (though incomplete), but it also contains the rich array of minerals one would expect from seaweed.
	www.foodsubs.com /ThickenGelatins.html (823 words)

	WELLNESS: Summer's Jell-O Alternative: Agar Agar
		The name, agar agar, is Malaysian in origin, and the harvest of the long red and purple fronds goes back hundreds of years.
		Agar is available in the traditional bars, flakes, and powder, all of which can be used interchangeably for gelling purposes.
		One agar bar is equal to four tablespoons of flakes or two teaspoons of powder, and one bar or its equivalent will gel two cups of liquid.
	www.tcwellness.com /issues/2001/08/12.html (934 words)

	Learn more about Agar plate in the online encyclopedia. (Site not responding. Last check: 2007-10-21)
		Once dissolved the agar needs to be sterilised by pouring it into a conical flask, then sealing the top with a cotton wool wad, and finally covering the cotton wool with a loose layer of aluminium foil.
		The sterile agar is then allowed to cool to 50°C. This is just above the setting point, Pouring at this temperature helps prevent condensation forming on the lid.
		With this method, a small amount of sample is placed on the side of the agar plate (either with a swab, or a drop from an inoculating loop if it's a liquid).
	www.onlineencyclopedia.org /a/ag/agar_plate.html (1134 words)

	Agar
		Agar gels of even a 1%-2% are strong, resilent, somewhat elastic, relatively transparent, thermally reversible, and exhiit syneresis (contraction over time, with the expulsion of water or other liquids; jello does the same).
		The soluablilty of agar depends on heat; hence it is insoluable in cold water but upon heating (boiling water) it rapidly dissolves and then forms a gel as the water is cooled.
		Agar, however, will not set in the presence of acetic acid found in wine and distilled vinegars, not will it set properly if there is a high proportion of oxalic acid as found in spinach, chocolate and rhubarb.
	www.kenter.demon.nl /recipes/rfvc/Art009221.html (1517 words)

	Agar
		Janice Glime asked about agar- I'll try to be the first on the block with the correct answer.
		It requires nothing but extraction and purification to become agar, but is sometimes chemically modified into agarose for special applications.
		Agar is preferentially used because it is a carbohydrate
	biowww.clemson.edu /biolab/agar.html (784 words)

	Peach & Berry Kanten (Site not responding. Last check: 2007-10-21)
		Mine turned out quite firm (I might have cooked the agar a little too long); however, the firmness would work well if someone wanted to make it in a mould and then slice it.
		Because it is made from seaweed agar is rich in iodine.
		Agar is also used as the base of several commercial gelling preparations.
	www.recipenet.org /health/recipes/desserts/peach_berry.htm (236 words)

	Highbeam Encyclopedia - Search Results for agar (Site not responding. Last check: 2007-10-21)
		agar AGAR [agar], product obtained from several species of red algae, or seaweed, chiefly from the Ceylon, or Jaffna, moss (Gracilaria lichenoides) and species of Gelidium, harvested in eastern Asia and California.
		Chemically, agar is a polymer made up of subunits of the sugar galactose; it is a
		Hagar HAGAR [Hagar] or Agar, according to the Book of Genesis, servant of Abraham's wife Sarah and mother of his eldest son, Ishmael.
	www.encyclopedia.com /articles/00190.html (564 words)

	Agar Agar, Arrowroot and the Thanksgiving Feast
		In the article it is stated that Agar Agar has the unusual quality of being indigestible to bacteria.
		Agar Agar is used in microbiology labs to culture all types of bacteria.
		For many types, other things (like minerals,, amino acids or vitamins) have to be added, but the Agar Agar is still digestible by the microbes.
	www.moscowfoodcoop.com /archive/arrowroot.html (1017 words)

	agar-agar @ BizBB (Site not responding. Last check: 2007-10-21)
		Agar has been agreed by FDBA as a safe products,and aproved as a food additive in the Food & Chemical Medicine Dictionary.
		As a soluable jelly,especially in boiled water Agar has two states:strip and powder.Even lowed the density to 1%, Agar can still be relatively stable jelly,thus has an important character in industry,being the necessary materials in Food Industry,Chemaical Industry and Medicine and Sience Research.
		Agar strips should have been sufficiently soaked and extended in waterbefore being put into boiled water,so as to enable them to be quicklysoluble, usually for more than 12 hour's soaking.
	bizbb.com /agaragar/aboutUs (411 words)

	Clairvision Cookbook: Agar Fruit Jelly (Site not responding. Last check: 2007-10-21)
		Using agar agar instead of gelatin makes this recipe suitable for vegans.
		Put 2 cups of the juice into a saucepan with the agar agar.
		Boil for 5 minutes until the agar agar is dissolved.
	www.clairvision.org /ckb/ckbe/ckbc/fol_0000_0001/cat_0000_0192/qid_2004_0110_0710.html (74 words)

	Now Foods Agar Powder, Agar Powder vegetable substitute for gelatin
		Agar is a red algae that is a unique vegetable substitute for gelatin.
		Called Agar Agar, it has been used as a food ingredient in the Far East for centuries.
		Agar can be used as a vegetable substitute.
	www.nutrovita.com /productdetail.asp?pid=24437 (147 words)

	Agar - Noble, High Purity, Bacteriological and Standard Grades
		Coast Biologicals' manufactures Agar Agar from the red seaweed Pterocladia lucida which grows in abundance in the clear unpolluted seas that surround New Zealand's long coastline.
		This agar is constantly subjected to stringent quality testing to ensure its physical compatibility in culture media and to test against many organisms, particularly those which are most fastidious in their growth requirements.
		Food grade agar is available in a standard low gel and medium gel.
	www.coastbio.co.nz /agar.htm (230 words)

	Glider's Glossary (Site not responding. Last check: 2007-10-21)
		Agar is a gelatin substance refined from certain species of seaweed, red algae to be more specific.
		Vegans and vegetarians like the idea of using plant based agar over gelatin, because gelatin is refined from animal parts.
		While it is ok to open a new pack of agar to make a jello salad, this should be done quite seperately from mixing agar media.
	glider.yage.net /glossary.html (200 words)

	Agar Agar Supplier,Agar Agar Powder,Agar Agar Powder Manufacturer,India
		The areas to which AGAR AGAR is being exported includes; Eastern Europe, Western Europe, South America, North America, Middle East, Far East, Africa and Oceania since 1983.
		Agar Agar food grade is available in shreds (Vermicelli) form in retail packing of 25/100gm in food grade BOPP pouches and in bulk packing of 10Kg.
		Agar Agar powder is supplied in bulk packing of 25kg.
	www.indiamart.com /marine-chemicals (963 words)

	Agar, Agar Agar (Site not responding. Last check: 2007-10-21)
		Agar is a unique red algae derived from seaweed and continues to be a popular substitute for gelatin.
		Commonly known as Agar agar, it has been used as a food ingredient in the Far East for generations.
		Agar can be used as a vegetable substitute for to make gelatin. Dilute 2 Tbsp.
	www.nutritiongeeks.com /details.asp?ProductID=6854&ProdgroupID=6854 (482 words)

	Questions and Answers - Gelatin Substitution, Agar Agar, Kanten
		Agar - (know as agar-agar and kanten depending on the source) is a vegetarian gelatin.
		For a gelatin dessert, you use two tablespoons of flaked agar to 3.5 cups of liquid.
		The granulated form is twice as strong as the flaked; the powdered is three times as strong.
	whatscookingamerica.net /Q-A/Agar.htm (148 words)

	Herb Database + Images - Agar-agar
		, although usually mixed with cascara where atony of the intestinal muscles is present since agar does not increase peristalsis itself.
		It is usually given in small shreds mixed with food.
		1 Tbsp of agar per 1 cup of liquid.
	earthnotes.tripod.com /agar.htm (390 words)

	Marine Chemicals - The Agar Specialists
		Established in 1982 with a view to manufacture AGAR AGAR food grade (China Grass).
		As a result of constant focus on RandD, Bacteriological and Pharmaceutical grade AGAR AGAR was introduced in the year 1989.
		Today we are the largest producer and market leader of AGAR AGAR in India.
	www.indiaagar.com (73 words)

	Wilton Discussion Forums - AGAR AGAR
		Hi Petra, Agar Agar is extracted from red seaweed.
		The agar agar allows vegetarians to be able to have gelatin products as well.
		Petra, I don't know what you are making but agar agar is a powder used for jelling or thickening.
	www.wilton.com /forums/messageview.cfm?catid=3&threadid=49043 (192 words)

	101 Cookbooks :: View topic - Agar Agar (kanten?)
		I first used agar agar "on the commune" in the early '70s using a recipe in one of the few vegetarian cookbooks then available--"Ten Talents." I'm not sure if the cookbook is still in print.
		Agar Jell has a different texture than "Jello," but it is a pleasant texture.
		Substitute and aqual amount of agar for gelatin, then add it to some of the liquid from the recipe.
	101cookbooks.com /forums/viewtopic.php?t=306 (760 words)

	Diana's Desserts Forum - agar-agar for stabilizing whipped cream?
		Agar Agar is a vegetarian form of gelatin: Use 1 teaspoon powder per cup of cool liquid; heat slowly, stirring until thickened.
		agar is widely use by cake decorators as piping gel,
		Agar agar powder doesn't require pre-blooming, you can cook it with liquid but I would use only 30-40% as much as
	www.dianasdesserts.com /website/forum/printthread.cfm?Forum=9&Topic=89 (906 words)

	? about agar agar...please help.. - Shroomery Message Board
		After reading a post about agar agar being sold at asian food markets I decided to walk a halfblock and see for my self.
		Prepapre malt extract agar by bringing 1 liter of water to a boil.
		normally the agar agar used for cultivation isn't in a solid form, but poudery.
	www.shroomery.org /forums/showflat.php?Number=403724&page=fpart (659 words)

	Agar agar jelly Recipe
		1.5 tbsp of agar agar powder or flakes
		Put the agar agar into a pan with the hot water, bring to the boil & simmer rapidly for 3 minutes, stirring constantly.
		Pour the agar agar into the fruit juice & mix.
	www.vegsoc.org.au /recipe_details.asp?RecipeID=186 (93 words)

	Agar, tsa agar, what is agar
		Indus Agar manufactures rubber sleeve valves and centrifugal pumps rubber coated inside for all kind of fluids, specially abrasives and corrosives agar.
		Eunice Agar American, born 1934 - View available works of art, prices and exhibitions by the artist Eunice Agar in galleries worldwide.
		Levinthal's agar: A solid nutritious substrate for cultivating demanding microorganisms.
	www.lookfood.com /agar.html (264 words)

	Agar - Ingredients, Substitutions and Equivalents
		Don't use phrases like substitute for tomatoes only type tomatoes and each item will show substitutes if they are available.
		Agar is a seaweed product dried and made into a powder.
		The powder is used as a thickener most commonly in Japan and other parts of Asia.
	www.gourmetsleuth.com /equivalents_substitutions.asp?index=A&tid=1836 (113 words)

	Agar Agar Drink With Lime Recipe
		Put Agar Agar, water and sugar in a pot.
		Put into a tall glass some grated Agar Agar, Syrup, lime juice and top up with ice cubes and ice water.
		Be sure to finely grate the agar agar mixture or it will end up sitting on the bottom of the glass.
	www.recipezaar.com /147596 (376 words)

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