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.
Late summer rain is causing havoc across Australia, with South Australia on flood watch, Victoria cleaning up after a downpour, and Sydney issuing a shark warning after heavy falls.
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吴亦泓现任MakeMyTrip独立董事及审计委员会主席，并担任阿里健康、太古地产、诺亚控股等公司独立董事。萧杨曾任Capital International Investors（香港）投资分析师，此前在Principal Global Investors和平安资产管理任职。根据公司章程，两位新任独立董事任期至下一届股东周年大会，并有资格参与连任。（界面新闻）
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