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.
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全国人大常委会副委员长李鸿忠、王东明、肖捷、郑建邦、丁仲礼、蔡达峰、何维、武维华、铁凝、彭清华、张庆伟、洛桑江村、雪克来提·扎克尔，秘书长刘奇出席会议。
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While I was writing this blog post, Vercel's Malte Ubl published their own blog post describing some research work Vercel has been doing around improving the performance of Node.js' Web streams implementation. In that post they discuss the same fundamental performance optimization problem that every implementation of Web streams face:，更多细节参见搜狗输入法下载