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"When I first got down here, it was hard to be sharing a room with people, and the weather was quite miserable. For the first month I thought, 'maybe this isn't the thing for me'," he acknowledges.
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The jelly is chemically inert since no additives are needed for gelation. This allows chemicals dissolved in the jelly’s aqueous phase to diffuse well, a prerequisite for testing if certain species or strains are resistant to antibiotics or antifungals. In these simple assays, zones of growth inhibition of bacteria or fungi (or their absence) point to the effectiveness of (or resistance towards) antibiotics or antifungals.