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Several properties of agar render it a superior jelly. Agar isn’t broken down by microbial enzymes apart from a few species (including bacteria living in marine and freshwater habitats), and it dissolves well in boiling water, making it easy to sterilize. The jelly doesn’t react with the ingredients of a broth, whose composition can be adjusted to meet the nutritional requirements of different microbes, and sets to a firm gel without the need for refrigeration.
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An Ars Technica colleague recently bought a new M4 MacBook Air. I have essentially nothing bad to say about this hardware, except to point out that even in our current memory shortage apocalypse, Apple is still charging higher-than-market-rates for RAM and SSD upgrades. Still, most people buying this laptop will have a perfectly nice time with it.
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PinkPantheress makes history by winning Brit Award for best producer