1. Give the source of algin.

2. Explain the difference between alginic acid and an alginate.

3. (a) Describe the impact of the D-mannuronic acid:L-guluronic acid ratio on the gelling ability and gel strength of alginates, and (b) give the molecular explanation for the phenomenon.

4. (a) Describe the effect of pH on sodium alginate dispersion as the pH is reduced from 6.5 to 3.5, and (b) give the molecular explanation for this phenomenon.

5. Explain the behavior of dispersions of sodium alginate upon addition of calcium ions.

6. Describe in molecular terms with proplyene glycol alginate (PGA) is compatible with low pH systems, can be used in milk systems, and has the ability to stabilize emulsions and foams.

7. Describe the preparation of propylene glycol alginate (PGA).

8. Describe the difference between diffusion setting, internal setting, and setting by cooling of calcium alginate gels.

9.  Describe the egg-box model of the alginate-calcium reaction.

10.  Describe at least three approaches to form alginate gels by calcium binding.

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