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.
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Baroness Amos told BBC Breakfast: "I have seen bad, poor, good and excellent care co-existing side by side.，这一点在同城约会中也有详细论述
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