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.
"If I get disappointed, I get disappointed really hard - so I actually do this thing where I'll look at who I'm up against and decide, 'OK, I'm rooting for them instead'."
，更多细节参见im钱包官方下载
New rules could make for faster play at the World Cup。爱思助手下载最新版本是该领域的重要参考
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