The Origins of Agar

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然而,当想法逐渐成长为点子——无论多么试探、多么脆弱——他都会意识到这是神圣之地。他对创作过程有深刻理解与敬畏。他明白,创作应当获得罕见的尊重——不仅是在想法很好或条件很便利的时候。

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But agar’s superior qualities come with complex chemistry. “To speak of agar as a single substance of certain (if known) chemical structure is probably a mistake,” wrote phycologist Harold Humm in a 1947 article. According to the Food and Agriculture Organization of the United Nations, agar is merely recognized as “a hydrophilic colloid extracted from certain seaweeds of the Rhodophyceae class.” In terms of its actual composition, agar is mostly a combination of two polysaccharides, agaropectin and agarose, which themselves are complex and poorly-characterized polysaccharides made mostly (but not exclusively) from the simple sugar galactose.8

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