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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.，详情可参考搜狗输入法2026
High-stakes talks between the US and Iran over the future of Tehran’s nuclear programme ended on Thursday without a deal, as the White House weighs a military operation that would mark its largest intervention in the Middle East in decades.。关于这个话题，Line官方版本下载提供了深入分析
Science & Environment
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