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Александра Синицына (Ночной линейный редактор)
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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
18 February 2026ShareSave，更多细节参见搜狗输入法2026
程序员的明天：AI 时代下的行业观察与个人思考，详情可参考旺商聊官方下载
Ранее эксперты назвали россиянам четыре самые бесполезные автомобильные услуги.