But agar’s superior qualities come with complex chemistry. “To speak of agar as a single substance of certain (if known) chemical structure is probably a mistake,” wrote phycologist Harold Humm in a 1947 article. According to the Food and Agriculture Organization of the United Nations, agar is merely recognized as “a hydrophilic colloid extracted from certain seaweeds of the Rhodophyceae class.” In terms of its actual composition, agar is mostly a combination of two polysaccharides, agaropectin and agarose, which themselves are complex and poorly-characterized polysaccharides made mostly (but not exclusively) from the simple sugar galactose.8
第七十八条 涉外经济贸易、运输、海事纠纷以及其他涉外纠纷的仲裁，适用本章规定；本章没有规定的，适用本法其他有关规定。
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