Their findings suggest that higher concentrations of sulfate and proteins in the carrageenan reinforces the molecular structure, increases thickness, increases elasticity, and prevents water filtration, making the gel stronger. However, the strength between these bonds causes a concentration of force at their intersection which makes it easier to break.
The findings suggest that higher concentrations of sulfate and proteins in carrageenan lead to a stronger gel with enhanced thickness, elasticity, and reduced water filtration capabilities. However, this strength can also result in a point of concentrated force at their intersection, making it more susceptible to breakage.