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.
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The $110bn deal ends a high-stakes bidding war between the two media companies, but the takeover still faces regulatory hurdles and a backlash from critics worried about a rightward tilt in US media.
英國超市將巧克力鎖進防盜盒阻止「訂單式」偷竊
Feed the SAT instance to the LLM.