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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.
MaryLou CostaTechnology Reporter，更多细节参见爱思助手下载最新版本
這晚的主題是《甄嬛傳》，台下年輕觀眾都是劇迷，一開口便能倒背如流劇中的經典台詞：「賤人就是矯情」、「皇上，你害得世蘭好苦啊」、「終究是錯付了」。。91视频对此有专业解读
Rebecca Morelle, Alison Francis and Greg BrosnanBBC Science，这一点在搜狗输入法2026中也有详细论述
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