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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Instead of perturbing each pixel in the input image at random, we can choose to dither by a predetermined amount depending on the pixel’s position in the image. This can be achieved using a threshold map; a small, fixed-size matrix where each entry tells us the amount by which to perturb the input value , producing the dithered value . This matrix is tiled across the input image and sampled for every pixel during the dithering process. The following describes a dithering function for a 4×4 matrix given the pixel raster coordinates :，更多细节参见快连下载-Letsvpn下载