It is thought to have been made in the Derby porcelain factory around 1770-1800.
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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The plan is to stash away around 400,000 tonnes of CO2 this year, potentially rising to eight million tonnes annually by 2030, the company claims.