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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
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BMA resident doctors committee co-chairs Dr Ross Nieuwoudt and Dr Melissa Ryan said: "We have agreed a window for negotiations, which we hope the government will use wisely.
圖像加註文字，楊振年認為寵物犬友善婚宴有發展空間。但狗隻准入餐廳新政能為香港餐飲業帶來多大的收入增長？楊振年表示這十分視乎餐廳類型，很難給出預測數字。