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The jelly is chemically inert since no additives are needed for gelation. This allows chemicals dissolved in the jelly’s aqueous phase to diffuse well, a prerequisite for testing if certain species or strains are resistant to antibiotics or antifungals. In these simple assays, zones of growth inhibition of bacteria or fungi (or their absence) point to the effectiveness of (or resistance towards) antibiotics or antifungals.，更多细节参见旺商聊官方下载
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“以前过了‘破五’（初五）就闲了，现在是订单催着走，得趁着天好多赶几套版。”张廷旭和儿子张晨云手中的活计不敢停歇。
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