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.
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相比研发人员规模，不同行业的平均值变动没有明显的规律—— 共有25 个行业的平均值下滑，占比超过半数，当中既有通信传输设备业、消费电子及电气业这类高速增长行业，也有教育、房地产业等相对低迷产业。
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