Nature, Published online: 25 February 2026; doi:10.1038/s41586-026-10169-4
Thus, despite much effort, no gelling agent has yet been discovered that possesses all the properties and benefits of agar. Agar continues to be the best all-arounder: versatile, cheap, and established. And, if Gelidium agar should ever run out, and another colloid is not at hand, microbiologists could revert to culinary agar, which, although not as pure and transparent, offers a low-cost alternative to lab-grade agar.
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"Today we're making one of the hardest decisions in the history of our company: we're reducing our organization by nearly half, from over 10,000 people to just under 6,000," he wrote.
This story was originally featured on Fortune.com