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 mixed light of two longer wavelengths. The resulting color has the same hue as pure violet; however, it has a lower saturation. One psychophysical difference between purple and violet is their appearance with an increase in luminance (apparent brightness). Violet, as it brightens, looks more and more blue. The same effect does not happen with purple. This is the result of what is known as the Bezold–Brücke shift. While the scientific definitions of violet and purple are clear, the cultural definitions are more varied. The color known in antiquity as "Tyrian purple" ranged from crimson to a deep bluish-purple, depending