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Wilkinson, Richard James (1932). "agar". A Malay-English dictionary (romanised). Vol.I. Mytilene, Greece: Salavopoulos & Kinderlis. p.9 – via TROVE, National Library of Australia. Marden, Orison Swett (1921). "Constipation is a Crime". The New Success: Marden's Magazine. Lowrey-Marden. 5: 113. All agar agar comes from the same algae. However, manufacturers sell it in different varieties. There are four main agar agar varieties:
People frequently use it in vegan and vegetarian cooking and food preparation. It’s a popular substitute for gelatin, which is derived from animal products. As an MRI elastic gel phantom to mimic tissue mechanical properties in Magnetic Resonance Elastography [47] Gelidium agar is used primarily for bacteriological plates. Gracilaria agar is used mainly in food applications. Smith, A. (November 1, 2005). "History of the Agar Plate". Laboratory News. Archived from the original on October 14, 2012 . Retrieved November 3, 2012. Khir Johari (Oct–Dec 2021). "The Role of Foraging in Malay Cuisine". BiblioAsia. Vol.17, no.3. National Library Board, Singapore. pp.20–23.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. a b c d Lobban, Christopher S.; Wynne, Michael James (1981). The Biology of Seaweeds. University of California Press. pp.734–735. ISBN 9780520045859. Balfour, Edward. (1885). The cyclopædia of India and of eastern and southern Asia: commercial, industrial and scientific, products of the mineral, vegetable, and animal kingdoms, useful arts and manufactures. B. Quaritch. p. 71. Pour the mixture into a mold or container and leave it out at room-temperature to gel. The mixture will begin to gel when it reaches 104–113 °F (40–45 °C) and will stay in this form as long as it stays below 175 °F (79 °C). You don't need to refrigerate the gel unless you want to serve it cool, so you can leave your dish sitting out at room-temperature without it melting or collapsing.
Das, N.; Tripathi, N.; Basu, S.; Bose, C.; Maitra, S.; Khurana, S. (2015-07-23). "Progress in the development of gelling agents for improved culturability of microorganisms". Frontiers in Microbiology. 6 (698): 698. doi: 10.3389/fmicb.2015.00698. PMC 4511835. PMID 26257708.Agar was first subjected to chemical analysis in 1859 by the French chemist Anselme Payen, who had obtained agar from the marine algae Gelidium corneum. [19] To use it, you mix it with water and boil it. It becomes gel-like and perfect for puddings, jellies, and certain desserts. Agar Agar vs. Gelatin
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