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Williams, Peter W.; Phillips, Glyn O. (2000). "2: Agar". Handbook of hydrocolloids. Cambridge, England: Woodhead. p.91. ISBN 1-85573-501-6. Agar is made from seaweed and it is attracted to bacteria.
If you are trying to jellify a somewhat acidic liquid, such as those derived from citrus fruits or strawberry, you may need to add more agar agar. [4] X Research source Agar ( / ˈ eɪ ɡ ɑːr/ or / ˈ ɑː ɡ ər/), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from "ogonori" ( Gracilaria) and "tengusa" ( Gelidiaceae). [1] [2] As found in nature, agar is a mixture of two components, the linear polysaccharide agarose and a heterogeneous mixture of smaller molecules called agaropectin. [3] It forms the supporting structure in the cell walls of certain species of algae and is released on boiling. These algae are known as agarophytes, belonging to the Rhodophyta (red algae) phylum. [4] [5] The processing of food-grade agar removes the agaropectin, and the commercial product is essentially pure agarose.Livlaid, Nele (2018). Plant-Based Made Easy: The Complete Practical Guide to Transitioning to Healthy Whole Food Diet. Nutriplanet (Swing & Step OU). ISBN 9789949882465. Plant biology [ edit ] Physcomitrella patens plants growing axenically in vitro on agar plates ( Petri dish, 9cm, 3½" diameter). Be aware that agar agar can also stimulate your intestines and make you need to use the bathroom. [13] X Research source Experiments with the moss Physcomitrella patens, however, have shown that choice of the gelling agent– agar or Gelrite – does influence phytohormone sensitivity of the plant cell culture. [43] Other uses [ edit ] Warm up the liquid as much as possible. One advantage of agar agar is that it begins to set at a higher temperature than gelatin, so it is a solid at room temperature or even when you warm it up. The liquid will begin to gel when it falls below 113 °F (45 °C). Because the addition of other ingredients may cause the temperature to drop and the agar agar to set before you are ready, getting the liquid as hot as you can will make it less likely to drop below 113 °F (45 °C) until you remove it from heat.
Agar exhibits hysteresis because when mixed with water, it solidifies and forms a gel at about 32–42°C (305–315K; 90–108°F), which is called the gel point, and melts at 85°C (358K; 185°F), which is the melting point. [28] Hysteresis of agar occurs due to the difference between the gel point and melting point temperatures. [29] This property lends a suitable balance between easy melting and good gel stability at relatively high temperatures. [30] Since many scientific applications require incubation at temperatures close to human body temperature (37°C), agar is more appropriate than other solidifying agents that melt at this temperature, such as gelatin. [31] Uses [ edit ] Culinary [ edit ] Sago at gulaman in Filipino cuisine is made from agar ( gulaman), pearl sago, and sugar syrup flavored with pandan This medium nicely lends itself to the application of specific concentrations of phytohormones etc. to induce specific growth patterns in that one can easily prepare a solution containing the desired amount of hormone, add it to the known volume of GM, and autoclave to both sterilize and evaporate off any solvent that may have been used to dissolve the often-polar hormones. This hormone/GM solution can be spread across the surface of Petri dishes sown with germinated and/or etiolated seedlings.It can be used as addition to or as a replacement for pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. Another use of agar-agar is in a Russian dish ptich'ye moloko ( bird's milk), a rich jellified custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. Wilkinson, Richard James (1932). "agar". A Malay-English dictionary (romanised). Vol.I. Mytilene, Greece: Salavopoulos & Kinderlis. p.9 – via TROVE, National Library of Australia. Don't grease, line, or oil the mold before pouring in the mixture. It should pop out of your mold just fine, and these things can actually affect how well your mixture gels. [8] X Research source Substitute powdered agar at a 1-to-1 ratio for gelatin. When using flakes, add about 1/3 of the amount of gelatin the recipe requires.
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