Before agar, microbiologists had experimented with other foodstuffs as microbial media. They turned to substances rich in the starches, proteins, sugars, fats, and minerals that organisms need for growth, testing with broths, bread, potatoes, polenta, egg whites, coagulated blood serums, and gelatine. However, none worked particularly well: all were easily broken down by heat and microbial enzymes, and their surface, once colonized, became mushy and unsuitable for isolating microbes.
ВсеСледствие и судКриминалПолиция и спецслужбыПреступная Россия
，详情可参考旺商聊官方下载
(Some spoilers below but no major reveals.)
Даниил Иринин (Редактор отдела «Наука и техника»)