But agar’s superior qualities come with complex chemistry. “To speak of agar as a single substance of certain (if known) chemical structure is probably a mistake,” wrote phycologist Harold Humm in a 1947 article. According to the Food and Agriculture Organization of the United Nations, agar is merely recognized as “a hydrophilic colloid extracted from certain seaweeds of the Rhodophyceae class.” In terms of its actual composition, agar is mostly a combination of two polysaccharides, agaropectin and agarose, which themselves are complex and poorly-characterized polysaccharides made mostly (but not exclusively) from the simple sugar galactose.8
Due to this more measured approach, error-diffusion dithering is even better at preserving details and can produce a more organic looking final image. However, the algorithm itself is inherently serial and not easily parallelised. Additionally, the propagation of error can cause small discrepancies in one part of the image to cascade into other distant areas. This is very obvious during animation, where pixels will appear to jitter between frames. It also makes files harder to compress.
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