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.
怎样走出死胡同？针对“落伍”条款，上海审批部门在走访调研基础上，发布新版食品经营许可审查细则。根据新规，门店可以在两个区域间竖起玻璃门作为防护隔断，问题迎刃而解。
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Мерц резко сменил риторику во время встречи в Китае09:25
The astronaut who experienced a medical issue in space last month has identified himself as the sick member of his crew prompting an evacuation from the International Space Station.