Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.
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然而，总有巨头能打破常规。在普遍受“分母”影响的背景下，千亿元研发投入的华为，研发强度达到20.85%，位列5896家有效企业的前9%。当企业将研发作为核心竞争力而非成本项时，有望跳出规模与创新的博弈，实现“研发强度与营收规模双高”的罕见平衡。