It’s also worth noting that even if alternatives superior to agar were found, scientists are reluctant to abandon established protocols (even when microbiologists do use other jellies, they often still add agar to the mix, for example, to increase the gel strength of the solid media). As agar has been the standard gelling agent in microbiology for around 150 years, an enormous infrastructure of standardized methods, reference values, and quality control procedures has emerged around its specific properties. Switching to a different medium (even a superior one) means results may not be directly comparable to decades of published literature or to other laboratories’ findings.
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她时常提起自己的母亲、我的外婆有多么重视围炉,会为此连续几个清晨早起赶去菜市场,只为买到最新鲜的食材、最紧俏的部位。外婆有一手好厨艺,我妈记忆中,在物资匮乏的儿时,每年最期待的就是这一顿盛宴。
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Javier Milei’s boosters say law will revive employment, but critics decry cuts to severance and longer working hours