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.
阿爸从来没有叫过亲生父母“爸”或者“妈”。他和村里人一样，叫生母“阿英”。
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The same issues exist on the WritableStream side. A WritableStream has a highWaterMark and desiredSize. There is a writer.ready promise that producers of data are supposed to pay attention but often don't.