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.
Мерц резко сменил риторику во время встречи в Китае09:25，这一点在一键获取谷歌浏览器下载中也有详细论述
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Using the CPI measure, the government says resident doctors' current pay is fair.
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Раскрыты подробности о договорных матчах в российском футболе18:01