Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
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Agar was first introduced into the laboratory in 1881. Since then, microbiologists have depended on agar to create strong jellies. When microorganisms are streaked or plated onto this jellied surface and incubated, individual cells multiply into distinct colonies that scientists can easily observe, select, and propagate for further experiments. Many of the most important findings in biological research of the last 150 years or so — including the discovery of the CRISPR/Cas9 gene-editing tool — have been enabled by agar.4 Agarose, a derivative of agar, is also essential in molecular biology techniques like gel electrophoresis, where its porous gel matrix separates DNA fragments by size, enabling researchers to analyze and isolate specific genetic sequences.