Carrageenan only the lambda form (and the sodium salts of the other two) are soluble. When used in food products, carrageenan has the EU additive E numbers E407 or E407a when present as "processed eucheuma seaweed". Technically carrageenan is considered a dietary fibre. In parts of Scotland and Ireland, where it is known by a variety of local and native names, "Chondrus crispus" is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whisky are added. The end-product is a kind of jelly similar to panna cotta, tapioca, or blancmange. Although carrageenans were introduced
Han purple and Han blue not a pigment). The purple color seen in samples of Han purple is created by the presence of red copper (I) oxide (CuO) which is formed when Han purple decomposes (the red and blue making purple). The decomposition of Han purple to form copper (I) oxide is Above 1050 °C, the CuO copper (II) oxide breaks down to copper (I) oxide: Both Han purple and Han blue are barium copper silicates (containing barium, copper, silicon, and oxygen). However, they differ in their formula, structure, and chemical properties. Han purple has the chemical formula BaCuSiO. Han purple has a layered structure