Agar
Agar (-is, n., vulgo et agar-agar dictum) est substantia gelatinosa, qua microbiologi utuntur ad microorganismos colendos. Agar est non ramificatum polysaccharidum e cellularibus nonnullarum specierum algarum rubrarum membranis profectum. Nonnulla agara edulia sunt.

Notae

Bibliographia 
 "Agar-agar, carraghénane et goémon blanc" in Les Cahiers de la gastronomie  n° 11 (2012?)
 Balfour, Edward. 1871. Agar. 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. Scottish and Adelphi Presses.
 Davidson, Alan. 2006. The Oxford Companion to Food. Oxoniae: Oxford University Press. ISBN 978-0192806819.

 Robertus Koch
 Microbiologia

Polysaccharida