Платон Щукин (Редактор отдела «Экономика»)
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南方周末：我注意到你和几位参赛选手，比如王紫桐，关系都很好。你们既是朋友，又可以说是直接的竞争者，这样的关系在比赛中是怎样的一种状态？。关于这个话题，safew官方版本下载提供了深入分析
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.