Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
第二十五条 从事原子能研究、开发和利用活动的单位，应当尽可能减少放射性废物的产生量，严格按照有关法律、行政法规和标准的要求，对放射性废物实行分类管理和安全处理处置。。业内人士推荐51吃瓜作为进阶阅读
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