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Thus, despite much effort, no gelling agent has yet been discovered that possesses all the properties and benefits of agar. Agar continues to be the best all-arounder: versatile, cheap, and established. And, if Gelidium agar should ever run out, and another colloid is not at hand, microbiologists could revert to culinary agar, which, although not as pure and transparent, offers a low-cost alternative to lab-grade agar.
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When it comes to this specific business, what is something you’ve found particularly challenging and/or surprising that people who get into this type of work should be prepared for, but likely aren’t?
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