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
Degree of an algebraic variety codimension , then the degree of the intersection is the product of the degrees of the hypersurfaces. The degree of a projective variety is the evaluation at of the numerator of the Hilbert series of its coordinate ring. It follows that, given the equations of the variety, the degree may be computed from a Gröbner basis of the ideal of these equations. For details, see . For "V" embedded in a projective space "P" and defined over some algebraically closed field "K", the degree "d" of "V" is the number of points of intersection of "V", defined over "K", with