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Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.
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Hospitals are being told to prioritise emergency patients ahead of those on the waiting list.
The alarm comes from changes in the way taxpayers’ money is invested by UK Research and Innovation (UKRI), which recently published its plan on how to disburse £38.6bn of public research and development funding over the next four years. Change is always unsettling, and as the UKRI’s chief executive, Ian Chapman, says, there will always be those who lose out when change happens. Difficult choices must be made.，更多细节参见91视频