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.
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This module will be the most complex one. In this chapter, I’m simulating a design process, so please bear in mind that such a process is not only incremental, but also iterative and adaptive. That’s why during this iteration we will see how the design of this module affects the two previous module designs.
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