The cabin crew had just served breakfast when Dzafran Azmir felt the first tremor. He and the other two hundred and ten passengers on Singapore Airlines Flight SQ321 had been in the air for more than ten hours. Their flight had taken off the night before from the United Kingdom, where Azmir was studying audio engineering at the University of Plymouth, and had flown across Central Europe, the Black Sea, Turkmenistan, and Pakistan. They were thirty-seven thousand feet above the Irrawaddy River, in Myanmar—three hours from their scheduled landing in Singapore—when the turbulence started. For a moment, the plane quivered around them like a greyhound straining on a leash. Then it lifted its nose and leaped forward on an updraft. Eleven seconds later—at 7:49:32 A.M. on May 21, 2024, according to the flight’s data recorder—the pilots switched on the “Fasten Seat Belt” sign and told the flight attendants to secure the cabin. They were in for some rough weather.
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Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.，详情可参考heLLoword翻译官方下载
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