Edible seaweed Edible seaweed Edible seaweed, or sea vegetables, are algae that can be eaten and used in the preparation of food. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible
Function field of an algebraic variety of view is developed further in function field (scheme theory). See . If "V" is a variety defined over a field "K", then the function field "K"("V") is a finitely generated field extension of the ground field "K"; its transcendence degree is equal to the dimension of the variety. All extensions of "K" that are finitely-generated as fields over "K" arise in this way from some algebraic variety. These field extensions are also known as algebraic function fields over "K". Properties of the variety "V" that depend only on the function field are studied in birational geometry. The function field