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.
▲METR 此前的研究显示 AI 工具对开发人员生产力的影响，导致生产力下降了 20%；但 METR 表示现在这一发现已经过时，生产力提升似乎更有可能｜图片来源：https://x.com/METR_Evals/status/2026355544668385373/
。爱思助手下载最新版本对此有专业解读
Making Unicode risk measurable，详情可参考下载安装 谷歌浏览器 开启极速安全的 上网之旅。
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