Agar vs. Gelatin

Agarnoun

A gelatinous material obtained from the marine algae, used as a bacterial culture medium, in electrophoresis and as a food additive.

Agarnoun

A culture medium based on this material.

Agarnoun

common shortened form of agar-agar{2}.

Agarnoun

any culture medium that uses agar as the gelling agent; - used especially with a modifying prefix, as, EMB agar. The term is applied both to the dehydrated medium powder containing agar and to the gelatinous medium prepared from it.

Agarnoun

any culture medium that uses agar as the gelling agent

Agarnoun

a colloidal extract of algae; used especially in culture media and as a gelling agent in foods

Agarnoun

a gelatinous substance obtained from certain red seaweeds and used in biological culture media and as a thickener in foods.

Agar

Agar ( or ), or agar-agar, is a jelly-like substance obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae and is released on boiling.

Gelatinnoun

A protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.

Gelatinnoun

An edible jelly made from this material.

Gelatinnoun

A thin, translucent membrane used as a filter for photography or for theatrical lighting effects.

Gelatinnoun

Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc.). Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, glue, etc. It is used as food, but its nutritious qualities are of a low order.

Gelatinnoun

a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin

Gelatinnoun

an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods

Gelatinnoun

a thin translucent membrane used over stage lights for color effects

Gelatin

Gelatin or gelatine (from Latin: gelatus meaning or ) is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and gummy when moist.