Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.
The 2026 T20 World Cup semi finals are fast approaching. England didn't look particularly impressive in the initial group stage, but they've bounced back with wins over Pakistan and Sri Lanka. New Zealand are still unbeaten in this group but their match with Pakistan was abandoned due to rain — that could prove crucial as we approach the final round of group-stage fixtures.
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I really like this approach and find it reassuring about OSTree’s ability to manage service configurations without forcing us to never modify them.
From hospitality workers to retail employees, the exaggerated “customer service voice”, often mocked in internet memes as wildly different from someone’s real voice, has long been a cultural trope. Fast-food giant Burger King is now taking that voice one step further, saying it will detect whether employees are using words like “please” and “thank you” through the assistance of artificial intelligence.
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