Behavioral Objectives

          Chapter 11

          Purdue griffin

          1. Define and/or identify:

          • PES
          • PNG carrageenan
          • alkali-modified seaweed flour
          2. Describe the preparation of carrageenans.

          3. Describe and give the physicochemical basis for the preparation of PES/PNG carrageenan.

          4. (a) List the five members of the family of red seaweed polysaccharides in order of solubility and/or in order of gel strength (equal concentrations). (b) Explain the order by discussing the factors involved in determining each list order.

          5. Give statistical structures of kappa-, iota-, and lambda-carrageenan.

          6. Describe and explain the interaction between kappa-carrageenan and locust bean gum.

          7. Explain why there is no synergistic interaction between kappa-carrageenan and guar gum.

          8. Explain why kappa-carrageenan is so effective as a secondary stabilizer and thickener of milk products.

          9. Diagram the hypothesized mechanism of gelation of solutions of kappa- and iota-carrageenan.

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