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.
2026-02-27 00:00:00:0李铁林3014251810http://paper.people.com.cn/rmrb/pc/content/202602/27/content_30142518.htmlhttp://paper.people.com.cn/rmrb/pad/content/202602/27/content_30142518.html11921 以“有解思维”激发创新活力（评论员观察）
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