Terminology Service for NFDI4Health
agar
Go to external page
http://purl.obolibrary.org/obo/CHEBI_2509
A complex mixture of polysaccharides extracted from species of red algae. Its two main components are agarose and agaropectin. Agarose is the component responsible for the high-strength gelling properties of agar, while agaropectin provides the viscous properties.
Term info
Term relations
Subclass of:
- mixture
- has part some agarose
- has role some algal metabolite
- has part some agaropectin
- has role some food gelling agent