在地处热带的冈比亚中河区广袤原野上，炽热的阳光照耀着一片无垠的金色海洋。微风拂过，稻穗轻轻晃动，稻叶沙沙作响。看着眼前的马鲁奥农场，农场主穆萨·达博欣喜不已：“这预示着又一个丰收季节。”
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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