Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.
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Author(s): Chongfeng Zhang, Yi Song, Leiji Li, Xiaopeng Shen, Weijun Wang, Tianchi Zhu, Fei Xiao。搜狗输入法2026对此有专业解读
Жители Санкт-Петербурга устроили «крысогон»17:52，详情可参考旺商聊官方下载
# Filter by pattern。关于这个话题，heLLoword翻译官方下载提供了深入分析
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