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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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Ранее уполномоченный по правам человека в России Татьяна Москалькова заявила, что следит за процессом вывоза россиян из зоны конфликта на Ближнем Востоке.
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生产线开足马力，智能小车灵活穿梭……欧昊新能源电力（甘肃）有限责任公司内，一箱箱光伏电池即将发往印度。