unit record techniques—keypunch, sorting bins, mechanical totalizers—to present
Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.
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The obvious lesson is: always provide your agents with design hints and extensive documentation about what they are going to do. Such documentation can be obtained by the agent itself. And, also, make sure the agent has a markdown file with the rules of how to perform the coding tasks, and a trace of what it is doing, that is updated and read again quite often.