agar

简明释义

英[ˈeɪɡɑː(r)]美[ˈeɪɡɑːr]

n. 琼脂（一种植物胶）

n. （Agar）人名；（英）阿加；（西、土）阿加尔

英英释义

单词用法

同义词

反义词

例句

1.The result shows that no apparent difference was ascertained between field collections and agar-culture fruiting.

结果表明，燕麦琼脂培养的子实体与野生型子实体无明显区别。

2.Various overlay mediums, such as AGAR, starch gel, methyl cellulose and tragacanth are used.

常用的覆盖培养基有：琼脂、淀粉凝胶甲基纤维素和黄蓍胶等。

3.In a pot add water, sugar, AGAR AGAR powder and gelatin powder at medium boil.

在壶里加入水、糖、果冻粉和凝胶粉，然后用中火煮开。

4.Dry culture medium was favor of regenerating plantlet, optimum AGAR content was 1.2%.

较干燥的培养基更利于小孢子胚成苗，最适的琼脂含量是1.2%。

5.Antifungal activity was measured by means of AGAR medium dilution method and AGAR plate dig groove method.

抗真菌活性测定是采用琼脂斜面稀释法及挖沟法进行。

6.The results showed that the aspic powder gel has better performance than that of the agar-agar and the gelatin.

结果表明，以肉冻粉生产的凝胶比琼脂、明胶生产的凝胶有着更为优良的性能。

7.The vegan dessert was set with agar instead of gelatin.

这款素食甜点是用琼脂而不是明胶凝固的。

8.You can find agar at most health food stores.

你可以在大多数健康食品商店找到琼脂。

9.For the experiment, we used a nutrient medium that contained agar.

在实验中，我们使用了一种含有琼脂的营养培养基。

10.The microbiologist prepared a petri dish with agar to culture bacteria.

微生物学家准备了一个含有琼脂的培养皿来培养细菌。

11.In the recipe, you need to dissolve agar in hot water before adding it to the mixture.

在这个食谱中，你需要先将琼脂溶解在热水中，然后再加入混合物。

作文

Agar is a substance derived from red algae, specifically from the cell walls of certain species of seaweed. It is widely used in microbiology and culinary applications due to its unique properties. In microbiology, agar (琼脂) serves as a solidifying agent for culture media, allowing scientists to cultivate bacteria and fungi in a controlled environment. This is essential for research and experimentation, as it enables the observation of microbial growth and behavior. The use of agar (琼脂) in laboratories has revolutionized the way we study microorganisms, providing insights into their characteristics and interactions.In the culinary world, agar (琼脂) is often used as a vegetarian alternative to gelatin, which is derived from animal products. Chefs and home cooks alike appreciate agar (琼脂) for its ability to gel liquids and create various textures in desserts and savory dishes. For example, agar (琼脂) can be used to make jellies, puddings, and even vegan cheese. Its versatility makes it a popular ingredient in many recipes, especially for those following plant-based diets.The process of using agar (琼脂) in cooking involves dissolving it in boiling water and then allowing it to cool and set. Unlike gelatin, which requires refrigeration to maintain its shape, agar (琼脂) can withstand higher temperatures and remains stable at room temperature. This characteristic allows chefs to create intricate desserts that hold their form without the need for chilling.Furthermore, agar (琼脂) is often praised for its health benefits. It is low in calories and high in fiber, making it a popular choice for those looking to reduce their caloric intake while still enjoying delicious dishes. Additionally, agar (琼脂) has been shown to aid digestion and promote gut health, further enhancing its appeal as a food ingredient.In conclusion, agar (琼脂) is a remarkable substance with a wide range of applications in both science and cooking. Its role as a solidifying agent in microbiology has advanced our understanding of microorganisms, while its versatility in the kitchen has made it a favorite among chefs and health-conscious individuals. As we continue to explore the potential of agar (琼脂), it is clear that this simple ingredient holds great significance in various fields, bridging the gap between science and culinary arts.

琼脂是一种从红藻中提取的物质，特别是某些海藻的细胞壁。由于其独特的性质，它在微生物学和烹饪应用中广泛使用。在微生物学中，agar（琼脂）作为培养基的固化剂，使科学家能够在受控环境中培养细菌和真菌。这对于研究和实验至关重要，因为它使观察微生物的生长和行为成为可能。agar（琼脂）在实验室中的使用彻底改变了我们研究微生物的方式，为我们提供了有关其特征和相互作用的见解。在烹饪世界中，agar（琼脂）通常用作明胶的素食替代品，而明胶是从动物产品中提取的。厨师和家庭厨师都欣赏agar（琼脂）因为它能够使液体凝固，并在甜点和咸味菜肴中创造各种质地。例如，agar（琼脂）可以用来制作果冻、布丁甚至素食奶酪。其多功能性使其成为许多食谱中的热门成分，特别是在遵循植物性饮食的人群中。在烹饪中使用agar（琼脂）的过程涉及将其溶解在沸水中，然后让其冷却和凝固。与明胶不同，明胶需要冷藏以保持形状，agar（琼脂）可以承受更高的温度，并在室温下保持稳定。这一特性使厨师能够制作复杂的甜点，而不需要冷藏。此外，agar（琼脂）常常因其健康益处而受到赞誉。它热量低且富含纤维，成为那些希望减少卡路里摄入的人的热门选择，同时仍然享受美味的菜肴。此外，agar（琼脂）已被证明有助于消化并促进肠道健康，进一步增强了其作为食品成分的吸引力。总之，agar（琼脂）是一种卓越的物质，在科学和烹饪中都有广泛的应用。它作为微生物学中固化剂的角色推动了我们对微生物的理解，而它在厨房中的多功能性使其成为厨师和关注健康的个人的最爱。随着我们继续探索agar（琼脂）的潜力，这种简单的成分在各个领域的重要性显而易见，架起了科学与烹饪艺术之间的桥梁。