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.
Названа причина скорого подорожания китайских смартфонов«Кэчуанбань жибао»: Китайские смартфоны подорожают с марта。业内人士推荐服务器推荐作为进阶阅读
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手机业则完美符合千里科技未来商业化的两个锚点：亿级终端，AI赋能。。业内人士推荐夫子作为进阶阅读
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