Agar, or agar-agar, doesn't have a single "full name" in the way a person does. The term "agar" is itself a shortened version of the Malay name for the red algae from which it is derived. It's a substance, not a person or a formally named entity. However, we can explore its various names and origins:
Understanding Agar's Nomenclature
Agar is a jelly-like substance extracted from the cell walls of certain red algae species, primarily Gigartina, Eucheuma, and Gracilaria. Its Malay name, agar-agar, is the most complete descriptor of its origin.
Beyond "agar-agar," it's also known by several other names depending on the region and context:
- Kanten (寒天): This is the Japanese name, derived from "kan-zarashi tokoroten" (寒曬心太), meaning "cold-exposed agar."
- Japanese isinglass: A descriptive name highlighting its jelly-like properties and origin.
- China grass: Another descriptive name referring to its origin and appearance.
- Ceylon moss or Jaffna moss: These names refer to specific geographical locations where the algae are harvested.
It's important to note that these are alternative names for the same substance, not different substances with a shared common name. The context determines which name is most appropriate. For example, in a scientific paper, "agar" or "agar-agar" is preferred; in a culinary context, "kanten" or "China grass" might be used.
While various agar-based media exist in microbiology (like Nutrient Agar, MacConkey Agar, GC Agar, etc.), these are media formulations containing agar, not alternative names for agar itself.
