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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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If the number of candidates for each pixel grows too large (as is common in algorithms such as Knoll and Yliluoma) then sorting the candidate list for every pixel can have a significant impact on performance. A solution is to instead sort the palette in advance and keep a separate tally of weights for every palette colour. The weights can then be accumulated by iterating linearly through the tally of sorted colours.
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（二）非法买卖、运输、携带、持有少量未经灭活的罂粟等毒品原植物种子或者幼苗的；