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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Artefacts found at the site are revealing more about the people buried here.
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The capacity of each node (how many points it can hold before splitting) controls the shape of the tree. A low capacity means nodes split early, producing a deep tree with many small cells. A high capacity means nodes tolerate more points before splitting, producing a shallow tree with larger cells.