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
Purple bacteria Purple bacteria Purple bacteria or purple photosynthetic bacteria are proteobacteria that are phototrophic, that is, capable of producing their own food via photosynthesis. They are pigmented with bacteriochlorophyll "a" or "b", together with various carotenoids, which give them colours ranging between purple, red, brown, and orange. They may be divided into two groups – purple sulfur bacteria (Chromatiales, in part) and purple non-sulfur bacteria (Rhodospirillaceae). In a 2018 paper, it has been suggested purple bacteria be used as a biorefinery. Purple bacteria are mainly photoautotrophic, but are also known to be chemoautotrophic and photoheterotrophic. They can be mixotrophs, capable of