auto cfg = parakeet::make_110m_config();
Several properties of agar render it a superior jelly. Agar isn’t broken down by microbial enzymes apart from a few species (including bacteria living in marine and freshwater habitats), and it dissolves well in boiling water, making it easy to sterilize. The jelly doesn’t react with the ingredients of a broth, whose composition can be adjusted to meet the nutritional requirements of different microbes, and sets to a firm gel without the need for refrigeration.
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For the Poincaré half-space model in dimension 2, the metric evaluates on the coordinate tangent vectors \(\frac{\partial}{\partial x}, \frac{\partial}{\partial y} \in T_pM\) as \[g_p\!\left(\frac{\partial}{\partial x^i}\bigg|_p,\;\frac{\partial}{\partial x^j}\bigg|_p\right) = \frac{1}{y^2}\,\delta_{ij},\] i.e. the coordinate tangent vectors are orthogonal and each has length \(\frac{1}{y}\) — shrinking to zero as \(p\) approaches the boundary \(y\to 0\), which is what makes the space “infinitely large” near the boundary.