1. Define and/or identify:

• PES
• semirefined carrageenan (SRC)
• 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, b) list the five members of the family of red seaweed polysaccharides in order of gel strength (at equal concentrations) and c) 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 carrageenans are so effective as thickeners of milk products.

9.  Explain why kappa-carrageenan is so effective as a secondary stabilizer of ice cream.

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

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