Agar comes from multiple sources, as many red seaweeds are “agarophytes” (that is, seaweeds containing agar in their cell walls). Species of Gelidium are the most important source of bacteriological (lab-grade) agar. Other main agarophytes, largely used for culinary agar, include red seaweeds from the genera Gracilaria, Pterocladia, Ahnfeltia, and others. Species from the genera Eucheuma, Gigartina, and Chondrus have been used as agarophytes in research during agar shortages.9
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While I was writing this blog post, Vercel's Malte Ubl published their own blog post describing some research work Vercel has been doing around improving the performance of Node.js' Web streams implementation. In that post they discuss the same fundamental performance optimization problem that every implementation of Web streams face:
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