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The properties of the algal chemicals. I.‐the evaluation of the common british brown marine algae as a source of alginate
Author(s) -
Black W. A. P.,
Cornhill W. J.,
Dewar E. T.
Publication year - 1952
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740031108
Subject(s) - algae , sodium alginate , brown algae , brown seaweed , viscosity , indigenous , botany , chemistry , environmental science , sodium , biology , ecology , organic chemistry , physics , thermodynamics
An investigation has been carried out to evaluate the common brown algae indigenous to Great Britain as a source of alginate. In particular, the viscosity of the sodium alginate from each species has been examined, and the effect on the viscosity of drying and bleaching has been studied. In an attempt to show that the alginates from the different species are essentially the same, specific rotations have been determined.