Creating and consuming streams
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.
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聖經公會的麥卡利爾博士說：「過去兩年，關於信仰的對話氛圍發生了變化。我們看到活躍的基督徒，尤其是年輕人，展現出更強的自信。」，详情可参考91视频
[3] T. Knoll: “Pattern Dithering” (1999). US Patent No. 6,606,166. ↑