But agar’s superior qualities come with complex chemistry. “To speak of agar as a single substance of certain (if known) chemical structure is probably a mistake,” wrote phycologist Harold Humm in a 1947 article. According to the Food and Agriculture Organization of the United Nations, agar is merely recognized as “a hydrophilic colloid extracted from certain seaweeds of the Rhodophyceae class.” In terms of its actual composition, agar is mostly a combination of two polysaccharides, agaropectin and agarose, which themselves are complex and poorly-characterized polysaccharides made mostly (but not exclusively) from the simple sugar galactose.8
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Leonardo da Vinci is usually credited with conducting the first systematic study of friction in the late 15th century, a subfield now known as tribology that deals with the dynamics of interacting surfaces in relative motion. Da Vinci's notebooks depict how he pulled rows of blocks using weights and pulleys, an approach that is still used in frictional studies today, as well as examining the friction produced in screw threads, wheels, and axles. The authors of this latest paper used an experimental setup similar to da Vinci's.，这一点在WPS下载最新地址中也有详细论述
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