Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.
Altman added in his post on X that OpenAI will build technical safeguards to ensure the company’s models behave as they should, claiming that’s also what the DoW wanted. It’s sending engineers to work with the agency to “ensure [its models’] safety,” and it will only deploy on cloud networks. As The New York Times notes, OpenAI is not yet on Amazon cloud, which the government uses. But that could change soon, as company has also just announced forming a partnership with Amazon to run its models on Amazon Web Services (AWS) for enterprise customers.
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文 | 空间秘探，作者 | 王小熊