Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
Before writing any code, I spent time iterating on the architecture with ChatGPT outside of my editor. I’ve found this useful when working in unfamiliar domains: build a mental model first, then implement.
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上世纪，福建当地一家企业斥巨资买断了三明市万寿岩的开采权，这一后来被誉为“南方周口店”的史前遗址，一度面临挖掘机和炸药包的威胁。
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