Agar (pronounced /ˈeɪɡɑːr/, US: /ˈɑːɡər/) or agar-agar is a jelly-like substance, obtained from algae.Agar is derived from the polysaccharide agarose, which forms the supporting structure in the cell walls of certain species of algae, and which is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta (red algae) phylum. Agar is actually the resulting mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture mediafor microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria. For commercial purposes, it is derived primarily from Gelidium amansii. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.Some details is given in attachment for your information please.,

Thank you for this thread. I am doing some research into the history of agar and got curious as to how it was made. :)

Please take a look at : http://www.fao.org/docrep/006/y4765e/y4765e06.htm

I hope that it will be useful for you.

Rezzoum

https://symbiosisonlinepublishing.com/marine-biology-research/marine-biology-research26.pdf

Article A Note on the Preparation of Agar Agar Culture Media.

Article The Making of Agar-Agar

Article Agar Plates Made from Common Supermarket Substances and Baci...

https://pubmed.ncbi.nlm.nih.gov/16345175/

Hope these papers help.