Carrageenan Carrageenan Carrageenans or carrageenins ( , from Irish "", "little rock") are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the "Chondrus crispus" (Irish moss) seaweed have been used as food additives
Simultaneously extracted metals and Acid-volatile sulfide initially unbound to AVS (due to insufficient AVS in the sediment to "mop up" all the metal ions). The concentrations of metals in the acid solution can be measured by a number of analytical chemistry methods, including atomic emission spectrometry, atomic absorption spectrometry (AAS), or mass spectrometry. These are known as "simultaneously extracted metals" because they are the metals liberated from the sediment "while the volatilization of sulfide is occurring". Metals extracted from sediment by digestion, or with a different acid than HCl are "not" simultaneously extracted metals. By correcting appropriately for dilution, the SEM concentration in the sediment can