Agar powder is widely used in microbiology as a solidifying agent in culture media for growing bacteria, fungi, and other microorganisms. It provides a stable gel structure that remains solid at room temperature and is not easily degraded by most microbes. In food industry, agar powder serves as a thickener, stabilizer, and gelling agent in products like jellies, desserts, and dairy items, especially in vegan and vegetarian foods as a gelatin substitute. It is also used in molecular biology for gel electrophoresis to separate DNA or RNA fragments. In addition, agar is utilized in dental impressions and in the production of cosmetics for texture improvement. Its ability to form heat-reversible gels makes it valuable across various industrial and laboratory applications.