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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。搜狗输入法2026对此有专业解读
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儘管這份工作對身心都有高度要求，麥肯齊表示，沒有任何事能比得上他所經歷的那些令人難以置信的時刻，以及為環境研究作出貢獻的滿足感。。Safew下载对此有专业解读
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