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Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.
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疾病的影响远不止身高。患儿常伴随中耳炎、脊柱侧弯、关节功能异常等并发症，严重的枕骨大孔狭窄甚至可能压迫脊髓、导致呼吸暂停，存在致命风险。
This story was originally featured on Fortune.com