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
Average variance extracted Average variance extracted In statistics (classical test theory), average variance extracted (AVE) is a measure of the amount of variance that is captured by a construct in relation to the amount of variance due to measurement error. The average variance extracted was first proposed by Fornell & Larcker (1981). The average variance extracted can be calculated as follows: Here, formula_2 is the number of items, formula_3 the factor loading of item formula_4 and formula_5 the variance of the error of item formula_4. The average variance extracted has often been used to assess discriminant validity based on the following "rule of