The Origins of Agar

4 days ago

Agar was first introduced into laboratories in 1881 and remains indispensable as a culture medium.
During WWII, agar was considered a 'critical war material' due to its use in vaccine and penicillin production.
Agar's discovery dates back to a 17th-century Japanese kitchen accident involving seaweed jelly.
Industrial production of agar began in Japan in the mid-19th century using natural freeze-drying techniques.
Agar is prized in culinary applications for its ability to form firm, heat-stable gels at low concentrations.
Fanny Angelina Hesse played a crucial role in introducing agar as a growth medium in microbiology.
Agar's superior properties include resistance to microbial enzymes, ease of sterilization, and transparency.
Gelidium seaweed, the primary source of lab-grade agar, must be wild-harvested, making it a strategic resource.
Recent agar shortages and price increases have raised concerns about supply chain vulnerabilities.
Despite efforts to find alternatives, agar remains the preferred medium due to its versatility and established protocols.

Hasty Briefsbeta