Thus, despite much effort, no gelling agent has yet been discovered that possesses all the properties and benefits of agar. Agar continues to be the best all-arounder: versatile, cheap, and established. And, if Gelidium agar should ever run out, and another colloid is not at hand, microbiologists could revert to culinary agar, which, although not as pure and transparent, offers a low-cost alternative to lab-grade agar.
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"It is just amazing seeing a future building up here with the green transition here."
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An example of dithering using random noise. Top to bottom: original gradient, quantised after dithering, quantised without dithering.