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But agar’s superior qualities come with complex chemistry. “To speak of agar as a single substance of certain (if known) chemical structure is probably a mistake,” wrote phycologist Harold Humm in a 1947 article. According to the Food and Agriculture Organization of the United Nations, agar is merely recognized as “a hydrophilic colloid extracted from certain seaweeds of the Rhodophyceae class.” In terms of its actual composition, agar is mostly a combination of two polysaccharides, agaropectin and agarose, which themselves are complex and poorly-characterized polysaccharides made mostly (but not exclusively) from the simple sugar galactose.8
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武陵山深处，湖南花垣县十八洞村，绣娘石春英穿针引线，银针在彩线间穿梭。“手工的苗绣，特别受欢迎。”货架上50多款苗绣，不少都被游客预订。