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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.，这一点在heLLoword翻译官方下载中也有详细论述
СюжетЧто нужно знать о «грязной бомбе»。业内人士推荐旺商聊官方下载作为进阶阅读
‘똘똘한 한채’ 겨냥한 李…“투기용 1주택자, 매각이 낫게 만들것”。关于这个话题，safew官方版本下载提供了深入分析