Agar is widely used in microbiology as a solid growth medium for culturing microorganisms. Its ability to remain solid at room temperature and resist degradation by most microbes makes it ideal for isolating and studying bacteria and fungi. In food industry, agar serves as a gelling agent, thickener, and stabilizer in products like jellies, desserts, and canned meats. It is also used in bakery products to improve texture and moisture retention. In pharmaceuticals, agar is utilized in tablet formulations and as a base for medicinal jellies. Additionally, it finds application in dentistry for making dental impressions and in molecular biology for gel electrophoresis to separate DNA or RNA fragments.