Thus, despite much effort, no gelling agent has yet been discovered that possesses all the properties and benefits of agar. Agar continues to be the best all-arounder: versatile, cheap, and established. And, if Gelidium agar should ever run out, and another colloid is not at hand, microbiologists could revert to culinary agar, which, although not as pure and transparent, offers a low-cost alternative to lab-grade agar.
"If our generation, uses the seabed for storing carbon that we shouldn't have emitted in the first place, then the generations coming after us won't be able to use the seabed to store their emissions."
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