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.
BYOB: complexity without payoff
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Drilling down to a point
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新加坡動畫工作室「小島動漫」（Tiny Island Productions）負責人郭大衛（David Kwok）指出，該系統產出的複雜動作場景比競爭對手更具真實感。