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
Substance theory or their atoms. The bodies send insensible particles to our senses which let us perceive the object through different faculties; what we perceive is based on the object's composition. With these qualities, people can achieve the object through bringing "co-existing powers and sensible qualities to a common ground for explanation". Locke supposes that one wants to know what "binds these qualities" into an object, and argues that a "substratum" or "substance" has this effect, defining "substance" as follows: This substratum is a construct of the mind in an attempt to bind all the qualities seen together; it is only "a