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
Abelian variety of an abelian variety is necessarily commutative and the variety is non-singular. An elliptic curve is an abelian variety of dimension 1. Abelian varieties have Kodaira dimension 0. In the early nineteenth century, the theory of elliptic functions succeeded in giving a basis for the theory of elliptic integrals, and this left open an obvious avenue of research. The standard forms for elliptic integrals involved the square roots of cubic and quartic polynomials. When those were replaced by polynomials of higher degree, say quintics, what would happen? In the work of Niels Abel and Carl Jacobi, the answer was formulated: