18:47, 27 февраля 2026Культура
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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儘管這份工作對身心都有高度要求，麥肯齊表示，沒有任何事能比得上他所經歷的那些令人難以置信的時刻，以及為環境研究作出貢獻的滿足感。。服务器推荐是该领域的重要参考
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