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.
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It offers high ROI(Return on investment) and is cost-effective.
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，详情可参考heLLoword翻译官方下载
Graphing — Axes, NumberPlane, FunctionGraph, ParametricFunction, VectorField, BarChart，这一点在91视频中也有详细论述
《烈愛對決》：亞洲的耽美文化蔓延到西方了嗎？