Several properties of agar render it a superior jelly. Agar isn’t broken down by microbial enzymes apart from a few species (including bacteria living in marine and freshwater habitats), and it dissolves well in boiling water, making it easy to sterilize. The jelly doesn’t react with the ingredients of a broth, whose composition can be adjusted to meet the nutritional requirements of different microbes, and sets to a firm gel without the need for refrigeration.
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Source: Computational Materials Science, Volume 267
Fifth, join one or two communities where your target audience discusses topics related to your content. You don't need to be everywhere—pick platforms where you can genuinely contribute value and commit to participating regularly. Start by reading and understanding the community culture before posting, then gradually engage in discussions where your expertise adds value.