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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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海外媒体随即跟进，复述了 Anthropic 的话术。然而这套叙事逻辑很快就翻车了：毕竟「蒸馏」这件事美国 AI 公司训练的时候也会做，更何况 Anthropic 自己也有类似行为：。业内人士推荐旺商聊官方下载作为进阶阅读
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