But agar’s superior qualities come with complex chemistry. “To speak of agar as a single substance of certain (if known) chemical structure is probably a mistake,” wrote phycologist Harold Humm in a 1947 article. According to the Food and Agriculture Organization of the United Nations, agar is merely recognized as “a hydrophilic colloid extracted from certain seaweeds of the Rhodophyceae class.” In terms of its actual composition, agar is mostly a combination of two polysaccharides, agaropectin and agarose, which themselves are complex and poorly-characterized polysaccharides made mostly (but not exclusively) from the simple sugar galactose.8
这意味着，东西方一梯队的两家大模型公司，在模型能力竞赛尚未决出终极赢家的当下，不约而同地跳入了硬件这个更“重”、更“慢”的赛道。。业内人士推荐51吃瓜作为进阶阅读
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