Екатерина Щербакова (ночной линейный редактор)
The Penn-Wharton model found in a preliminary analysis that AI could reduce deficits by $400 billion by 2035. But the Congressional Budget Office framed AI and associated investment as wild cards in determining the U.S. fiscal and economic outlook. While the CBO projects AI will enhance total productivity by 1% in the next decade, its most recent budget report conceded that this prediction was “highly uncertain.” If adoption is slow or costs higher than anticipated, it would significantly alter GDP growth and, consequently, government revenue.
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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.