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.
来自湖北的李女士也有类似担忧。她在女儿的电话手表通讯录中发现大量未经实名认证的好友，聊天记录里存在传播擦边图片的群聊，还有陌生人发送的擦边图片内容，甚至收到过陌生人发送的“你不回信息就去死”等言论。经了解，这些陌生人大多通过“同学的同学的同学”层层添加。
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00:01, 28 февраля 2026Россия
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