Agar is a gelatinous substance derived from red algae, specifically from the cell walls of certain species like Gelidium and Gracilaria. It is commonly used as a solidifying agent in microbiological culture media, allowing scientists to grow bacteria and fungi in a controlled environment. Agar is also utilized in cooking, particularly in Asian cuisines, as a vegetarian alternative to gelatin. In addition to its culinary and scientific uses, agar has applications in the pharmaceutical and cosmetic industries. It serves as a thickening agent in various products, including jellies, puddings, and ice creams. Its ability to form a stable gel makes it a versatile ingredient in many formulations.