Fanny Angelina (née Eilshemius, from a Dutch father) grew up in Kearny, New Jersey. During her childhood, her family learned from a Dutch friend or neighbor about agar-agar, a common ingredient in jelly desserts in Java (Indonesia), then a Dutch colony. Her mother and, later, Fanny Angelina herself, began to cook with it.
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Time's story about the new RSP included reactions from a nonprofit director focused on AI risks. Chris Painter, director of METR, described the changes as both understandable and perhaps an ill omen. "I like the emphasis on transparent risk reporting and publicly verifiable safety roadmaps," he said. However, he also raised concerns that the more flexible RSP could lead to a "frog-boiling" effect. In other words, when safety becomes a gray area, a seemingly never-ending series of rationalizations could take the company down the very dark path it once condemned.
This was not the first time that microbiologists experienced problems with agar. A phenomenon called “The Great Plate Count Anomaly” baffled researchers in the early 20th century when they observed that the number of cells seen under a microscope didn’t match the actual number of colonies growing on an agar plate. Investigating this discrepancy, researchers found agar itself to be the culprit: when nutrient broths are heated with agar during boiling, harmful byproducts (hydroperoxide) can form due to the reaction of agar with phosphate minerals contained in the media. Researchers can avoid this by autoclaving agar separately from the nutrient broth, or by reducing the amount of agar used.