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Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.
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В России ответили на имитирующие высадку на Украине учения НАТО18:04
貝恩補充，不確定性在多個領域尤其嚴重，包括食品與飲料、紡織品、工業產品及電子產品等，「這些行業一夜之間突然面臨出口成本大幅上升的情況」。