Agar is a gel-like substance derived from seaweed that is used in many culinary and scientific applications. It is a polysaccharide composed of subunits of galactose and can be used as a thickening agent, stabilizer, or gelling agent. AGAR has been used for centuries in Asian cuisine and is now widely used in the food industry. In scientific applications, AGAR is used to culture bacteria and other microorganisms, as well as to make slides for microscopy.