gelling agent
61agar-agar — noun a colloidal extract of algae; used especially in culture media and as a gelling agent in foods • Syn: ↑agar • Hypernyms: ↑gum • Substance Holonyms: ↑agar, ↑nutrient agar …
62nutrient agar — noun any culture medium that uses agar as the gelling agent • Syn: ↑agar • Hypernyms: ↑culture medium, ↑medium • Hyponyms: ↑blood agar • Substance Meronyms: ↑ag …
63Sodium hydroxide — Sodium hydroxide …
64Dishwasher — This article is about the appliance. For manual dishwashing, see dishwashing. For the video game of the same name, see The Dishwasher: Dead Samurai. [1] …
65food additive — additive (def. 4). * * * ▪ food processing Introduction any of various chemical substances added to foods to produce specific desirable effects. Additives such as salt, spices, and sulfites have been used since ancient times to preserve… …
66Food additive — Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or …
67Microbiological culture — A culture of Bacillus anthracis A microbiological culture, or microbial culture, is a method of multiplying microbial organisms by letting them reproduce in predetermined culture media under controlled laboratory conditions. Microbial cultures… …
68polysaccharide — /pol ee sak euh ruyd , rid/, n. Chem. a carbohydrate, as starch, inulin, or cellulose, containing more than three monosaccharide units per molecule, the units being attached to each other in the manner of acetals, and therefore capable of… …
69food preservation — Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have… …
70agar — A complex polysaccharide (a sulfated galactan) derived from seaweed (various red algae); used as a solidifying agent in culture media; it has the valuable property of melting at 100°C, but not solidifying until 49°C. [Bengalese] bile salt a. an a …
