agar
UK[ˈeɪɡɑː]US[ˈeɪɡɑːr]
n
A gelatinous substance obtained from certain red seaweeds, used in biological culture media and as a thickener in foods.
Etymology
The word 'agar' entered English in the late 19th century from Malay, where it referred to a type of red algae. The Malay term itself was borrowed from the local word 'agar-agar'. The substance, a gelatinous polysaccharide extracted from these algae, was crucial for microbiological research as a solidifying agent for culture media, a use pioneered by Robert Koch. Its journey from a regional name for seaweed to a standardized scientific and culinary term exemplifies how specific material needs can globalize a local vocabulary item.
Analysis
This word is a loanword adopted as a simplex unit. It does not contain separable morphemes within modern English spelling.
Examples
The microbiologist prepared petri dishes using nutrient agar to grow bacterial colonies.
Agar is a popular vegetarian alternative to gelatin in many desserts.
For the experiment to work, the agar solution must be sterilized before it solidifies.