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.
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“波斯湾目前已处于事实上的停航状态，这带来的冲击远不止于影响海湾国家石油出口收入。作为该地区生命线，波斯湾同样是海湾国家基本生活物资的运输通道。若波斯湾被封锁，海湾将面临基本生活物资断供风险，为本已复杂的地区局势增添巨大的不确定性。”金良祥表示。