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Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.
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In the spirit of joy, then, who is your favourite cricketer in the history of the men’s Ashes? Who gave you the best memories and biggest smiles? Botham for his sixes and wickets? Ricky Ponting for his centuries? Andrew Flintoff for his sledging and sportsmanship? This week our 51 judges have chosen their top 100. Who is your personal favourite?