1. Give the complete chemical structure of the repeat unit of native (high-acyl) gellan.

2.  Give the shorthand structure of the repeat unit of deacylated (low-acyl) gellan.

3.  Compare the polymolecularity of fermentation gums to those of gums from higher plants and marine algae.

4.  Describe the molecular basis for formation of gellan gels.

5.  Describe and explain the principles involved in dissolving gellan in tap (hard) water at room temperature using a sequestrant and then forming a gel by lowering the pH of the solution.

6.  Explain the reasoning for blending high-acyl and low-acyl types of gellan.

7.  Give the shorthand and complete chemical structure of curdlan.

8.  Describe the unique property of curdlan.

9.  Describe the differences between low-set and high set curdlan gels.

10.  Describe dextrans and levans and their origin.

Web Authors: James R. Daniel, Ph. D. and James N. BeMiller, Ph. D.
Last Updated: