Agar Powder – Laboratory and Culinary Use

Agar powder is a gelatinous substance derived from red algae, widely used in microbiology, molecular biology, and food applications. In laboratories, it serves as a culture medium base for growing bacteria, fungi, and other microorganisms, providing a nutrient-rich, stable surface for experiments. It is also used in plant tissue culture and other scientific studies requiring a solid or semi-solid medium. Agar powder dissolves in hot water and solidifies upon cooling, forming a stable gel that remains solid at room temperature. In culinary use, it functions as a vegetarian gelatin substitute for jellies, desserts, and thickening sauces.