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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平均值和中位数的背离，进一步印证了上述趋势——一方面，研发人员数量平均值由上年的722人提升至731 人；另一方面，研发人员的中位数却从上年的216 人降至213 人。这意味着，少数研发密集型企业大量增聘研发人员，多数中小型企业的团队规模维持稳定或略有收缩。
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The spellbound astronauts pinned themselves to the windows, the first humans to see the far side of our nearest celestial neighbour. And then, from over the advancing horizon, an incredible sight.