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The jelly is chemically inert since no additives are needed for gelation. This allows chemicals dissolved in the jelly’s aqueous phase to diffuse well, a prerequisite for testing if certain species or strains are resistant to antibiotics or antifungals. In these simple assays, zones of growth inhibition of bacteria or fungi (or their absence) point to the effectiveness of (or resistance towards) antibiotics or antifungals.，详情可参考一键获取谷歌浏览器下载
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Nvidia boss Jensen Huang
Nature, Published online: 25 February 2026; doi:10.1038/s41586-026-10150-1。safew官方版本下载对此有专业解读