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.
对此，跨境电商行业分析师张强对界面新闻记者表示：“跨境电商行业竞争激烈，产品同质化严重，研发投入是构建核心竞争力的关键。尚睿科技的研发投入占比不仅低于高新技术企业的平均水平，也低于安克创新等同行企业。”
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Фото: Ints Kalnins / Reuters
Жители Кубы вышли на ночные протесты с кастрюлями01:06