A controlled deorbit requires the use of several core systems, including those for communications, power, and avionics. Some of the ISS machinery was not specifically certified to perform in a depressurized environment. (NASA believes that critical systems would remain operable, based on technical analyses, and emphasizes that many of these systems are already used in vacuum.) Another thing to worry about: the ISS losing control over its orientation in space. The spacecraft could start tumbling, flipping the station’s solar arrays away from the sun, taking the primary source of power with it.
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.
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Peter GillibrandBBC Newsbeat
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