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.
建设单位：西安嘉睿置业有限公司（企业法人：王庆，项目负责人：韩明）；施工单位：陕西昱升建设工程有限公司（企业法人：李旭，项目经理：张博）；监理单位：陕西建科项目管理有限公司（企业法人：田立奇，总监理工程师：刘江）。业内人士推荐WPS官方版本下载作为进阶阅读
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