newscientist.com
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“For me, the most challenging and surprising thing is I’ve got 130 owners plus that I work with all the time,” he says. “Life comes at them all the time… family issues and health issues and business issues… so the challenging part for me is still keeping them on track and working and building their business.”，这一点在WPS官方版本下载中也有详细论述
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.