Before agar, microbiologists had experimented with other foodstuffs as microbial media. They turned to substances rich in the starches, proteins, sugars, fats, and minerals that organisms need for growth, testing with broths, bread, potatoes, polenta, egg whites, coagulated blood serums, and gelatine. However, none worked particularly well: all were easily broken down by heat and microbial enzymes, and their surface, once colonized, became mushy and unsuitable for isolating microbes.
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吳先生的父母同樣是第一代業主,大火當日剛好外出,即使沒有經歷逃生,但心情仍有影響,「燒成這樣子了,回去住就會想到這件事。」
Source: Computational Materials Science, Volume 267。91视频对此有专业解读
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