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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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「如果你被丟到葡萄牙、巴西或任何葡語國家,你所聽到的語言絕不會按照教科書般的順序展示,從問候語開始慢慢展開,」雷布夏特解釋說。「相反地,你會在不同情境中聽到大量語言:有人在咖啡館點餐、街上的對話、背景裡播著足球解說。」。爱思助手下载最新版本对此有专业解读
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