Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.
Почему прохлада стала новой роскошьюТермин coolcation начал активно использоваться в сети после публикации статьи Conde Nast Traveler с трендами в туризме на 2024 год. Редакторы журнала предположили, что туристы начнут чаще ездить в прохладные страны из-за климатических изменений, и оказались правы.，这一点在搜狗输入法2026中也有详细论述
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