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    • A Brief History Of Agar - Asian Scientist Magazine
      • Apparently invented by happy accident in 17 th century Japan when a forgetful innkeeper left seaweed extract out in the cold, it has been used for centuries as a thickener, and to make all manner of deliciously wobbly desserts.
      www.asianscientist.com › 2016 › 01
  1. Agar, a jelly-like substance derived from seaweed species of the genus Gelidium, is perhaps microbiology’s most important laboratory reagent, long used as a solid substrate to culture and isolate bacteria.

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  3. From its humble beginnings as simple meat extract to the advanced science of diagnostic media, the agar plate has always been the workhorse of the microbiologist.

  4. en.wikipedia.org › wiki › Fanny_HesseFanny Hesse - Wikipedia

    Following her initial suggestion of using agar as an alternative to gelatin, they were instrumental in pioneering agar's usage as a common gelling agent for producing media capable of culturing microorganisms at high temperatures.

  5. en.wikipedia.org › wiki › AgarAgar.io - Wikipedia

    Agar.io was created by nineteen-year-old Brazilian developer Matheus Valadares, written in JavaScript and C++. Valadares shared an IP address to the game for playtesting on the 4chan video game board /v/ and game development forums, before releasing it on the domain agar.io on 28 April 2015.

  6. Apr 12, 2016 · Started by Small in 2001 and now based out of Neuchâtel, Switzerland, Miniclip claims to have more than 200 million monthly players for its mobile games, including 60 million for Agar.io, which...

  7. Nov 19, 2018 · Agar.io, story is one of sudden, unexpected and short-lived success that was later ruined by Miniclip’s clumsiness. On April 28 2015, Miniclip released a game they had bought from game developer Matheus Valadares. The game’s principle was simple enough: eat and don’t get eaten.

  8. Aug 29, 2022 · Ever since a 17th-century Japanese innkeeper discovered some leftover seaweed soup had gelled overnight (or so the legend goes), agar has been used as a gelatin-like setting agent in the kitchen. The tasteless, odorless seaweed derivative is a staple throughout Asia, where it’s used to thicken sauces, drinks, jellies, custards, and candies.

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