Agar-agar (agar) - a product obtained from several species of marine algae. Due to the ability of a solution of agar to the formation of stable gels (agar soluble in water at t 80-86°will zastudnevaet at t 36-40 degrees) and high resistance to the action of microbes used in bacteriology for manufacturing thick and semi-liquid nutrient media (see). When dissolved in 0.5-2% of the agar in meat-peptone broth get meat-peptone agar.
Agar resists the action of digestive enzymes. It can be used in medical practice as a means of enhancing peristalsis of the bowel. Agar is used in food, especially in the confectionary, industry, gastronomy.