numbers are sometimes later products but not always; some prefixes mean specific
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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.，详情可参考旺商聊官方下载
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High-speed imaging reveals that the squeak of soft–rigid frictional interfaces, like sneakers sliding on a basketball court, arises from intersonic opening slip pulses—analogous to earthquake ruptures—that thin ridges on the rubber confine to repeat at a musical frequency.