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Some red algae are important foods (e.g., laver, dulse). They may retain both their colour and gelatinous nature when cooked. Industrially, Irish moss (Chondrus) is used as a gelatin substitute in puddings, toothpaste, ice cream, and preserves. Some species of Corallina and its allies are important, along with animal corals, in forming coral reefs and islands. Agar, a gelatin-like substance prepared primarily from Gracilaria and Gelidium species, is important as a culture medium for bacteria and fungi.

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