Before agar, microbiologists had experimented with other foodstuffs as microbial media. They turned to substances rich in the starches, proteins, sugars, fats, and minerals that organisms need for growth, testing with broths, bread, potatoes, polenta, egg whites, coagulated blood serums, and gelatine. However, none worked particularly well: all were easily broken down by heat and microbial enzymes, and their surface, once colonized, became mushy and unsuitable for isolating microbes.
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A recent article published by the BBC explored how generative AI tools could be “hacked” within minutes by introducing newly published online content. In the example presented, a blog post claiming expertise in a highly niche category was later echoed in responses from systems such as OpenAI’s ChatGPT and Google’s AI outputs when prompted with […]