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
Dual abelian variety soon as André Weil had given a general definition of Albanese variety. For an abelian variety "A", the Albanese variety is "A" itself, so the dual should be "Pic"("A"), the connected component of what in contemporary terminology is the Picard scheme. For the case of the Jacobian variety "J" of a compact Riemann surface "C", the choice of a principal polarization of "J" gives rise to an identification of "J" with its own Picard variety. This in a sense is just a consequence of Abel's theorem. For general abelian varieties, still over the complex numbers, "A" is in the same