But not everyone agrees that humans have the upper hand when it comes to judgement or taste. Matt Schumer, the co-founder and CEO of OthersideAI, wrote in his viral essay on the future of AI earlier this month that OpenAI’s GPT-5.3 Codex model felt, at least to him, capable of “something that felt, for the first time, like judgment. Like taste”
Drumroll, please!
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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.
2026-02-27 00:00:00:03014251610http://paper.people.com.cn/rmrb/pc/content/202602/27/content_30142516.htmlhttp://paper.people.com.cn/rmrb/pad/content/202602/27/content_30142516.html11921 一版责编：杨 旭 赵 政 张宇杰 二版责编：殷新宇 张安宇 崔 斌 三版责编：韩晓明 姜 波 程是颉 四版责编：袁振喜 陈 震 余 璇
Филолог заявил о массовой отмене обращения на «вы» с большой буквы09:36