Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.
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A European occasion that appeared ominous for Celtic instead provided evidence that it is never wise to write off Martin O’Neill. His side exited the Europa League in Stuttgart but the scale of spirit and togetherness visible during their 1-0, playoff second-leg victory emphasised that tales of their demise may be overstated.
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在此規例下，任何人把狗帶進餐廳，或餐廳從業人員明知而允許狗進入餐廳——除非是導盲犬或執法工作犬——一經法庭定罪，可被判處罰款1萬港元（1280美元；8830元人民幣；4.01萬元新台幣）並監禁三個月，持續違例每天加罰300元。又根據食環署的持牌食物業處所違例記分制，《食物業規例》罪行屢犯者可被暫時吊銷或取消牌照。
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