But agar’s superior qualities come with complex chemistry. “To speak of agar as a single substance of certain (if known) chemical structure is probably a mistake,” wrote phycologist Harold Humm in a 1947 article. According to the Food and Agriculture Organization of the United Nations, agar is merely recognized as “a hydrophilic colloid extracted from certain seaweeds of the Rhodophyceae class.” In terms of its actual composition, agar is mostly a combination of two polysaccharides, agaropectin and agarose, which themselves are complex and poorly-characterized polysaccharides made mostly (but not exclusively) from the simple sugar galactose.8
Nature, Published online: 27 February 2026; doi:10.1038/d41586-026-00441-y
。搜狗输入法2026是该领域的重要参考
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Not the day you're after? Here's the solution to yesterday's Connections.
Ранее главный специалист столичного метеобюро Татьяна Позднякова спрогнозировала, что сугробы в Москве исчезнут только в конце апреля.