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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.，推荐阅读WPS下载最新地址获取更多信息
// 易错点3：跨度计算公式写反（stack[...]-i）→ 结果为负数，完全错误，推荐阅读Line官方版本下载获取更多信息
anything else you wish to explore.
Now sitting on the inter-tidal mudflats of the estuary, they have created a new land mass on the edge of the existing saltmarsh at Northey Island.