Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.
Replace cron-based batch processing with an event-driven pipeline.
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He tells BBC Newsbeat that he expected to receive a cease and desist letter from the retail giant after describing some of the clothes as "boring" and "tacky PE kit".
Composition II with Red, Blue, and Yellow—now liberated from protective custody.
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