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Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
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题号题目核心考点496下一个更大元素 I单调栈 + Map 缓存739每日温度下一个更大 + 存索引算距离503下一个更大元素 II循环数组（2 倍长度 + 取模）1019链表中的下一个更大节点链表转数组 + 模板1944队列中可以看到的人数弹栈计数 + 栈顶是否可见1475商品折扣后的最终价格右侧第一个 ≤ cur901股票价格跨度上一个更大（正序）402移掉 K 位数字单调递增栈 + k 限制853车队排序 + 时间比较（可不用栈）581最短无序连续子数组边界 + 最值扩展（非纯单调栈）