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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.
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When another data point is inserted and the Voronoi diagram reconstructed, the newly created region displaces the area that once belonged to the old regions. Those points whose regions were displaced are considered natural neighbours to the new point. The weight of each natural neighbour is given by the area taken from the total area occupied by the new region. In 3D, we measure polyhedral volumes instead of areas.