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.
Creates unique content，这一点在WPS下载最新地址中也有详细论述
Раскрыты подробности о договорных матчах в российском футболе18:01，详情可参考Line官方版本下载
Москвичей предупредили о резком похолодании09:45