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.
The obvious lesson is: always provide your agents with design hints and extensive documentation about what they are going to do. Such documentation can be obtained by the agent itself. And, also, make sure the agent has a markdown file with the rules of how to perform the coding tasks, and a trace of what it is doing, that is updated and read again quite often.，推荐阅读51吃瓜获取更多信息
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