Several properties of agar render it a superior jelly. Agar isn’t broken down by microbial enzymes apart from a few species (including bacteria living in marine and freshwater habitats), and it dissolves well in boiling water, making it easy to sterilize. The jelly doesn’t react with the ingredients of a broth, whose composition can be adjusted to meet the nutritional requirements of different microbes, and sets to a firm gel without the need for refrigeration.
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The slightest bitThe answer is A tad.
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// 步骤1：将链表值提取到数组中（链表无法随机访问，转数组更易处理）
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