| Identification | Back Directory | [Name]
IRISH MOSS | [CAS]
9062-07-1 | [Synonyms]
TS 150
Aids031651
SeaSpen PF
MOSS IRISH
IRISH MOSS
Aids-031651
Sigma C 1138
ι-Carrageenin
I-CARRAGEENAN
Vicarin SD 389
Soageena MV 201
Soageena MV 220
Soageena MV 320
Soageena MV 330
Viscarin ME 389
Viscarin SD 309
IOTA-CARRAGEENAN
iota-Carrageenin
CARRAGEENAN TYPE V
IRISH MOSS TYPE II
GELATIN, VEGETABLE
ι:-Carrageenan
CARRAGEENAN TYPE II
IRISH MOSS USP/EP/BP
CARRAGEENAN IOTA TYPE
CARRAGEENAN, IOTA-(RG)
I-Carrageenan IOTA Type
IOTA-CARRAGEENAN (TYPE II)
GELATIN, VEGETABLE TYPE II
GALACTANE SULFATE POLYSACCHARIDE
Gelatin, vegetable, Irish moss
CARRAGEENAN TYPE II COMMERCIAL GRADE
CARRAGEENAN, TYPE II (IOTA-CARRAGEENAN)
beta-Carrageenan 2,4'-bis(hydrogen sulfate)
CARRAGEENAN TYPE V FROM EUCHEUMASPINOSA PLANT CELL | [EINECS(EC#)]
232-524-2 | [Molecular Formula]
NULL | [MDL Number]
MFCD00151512 | [MOL File]
9062-07-1.mol | [Molecular Weight]
946.768 |
| Chemical Properties | Back Directory | [Definition]
A beer clarifier. | [storage temp. ]
room temp | [solubility ]
H2O: 5 mg/mL hot, soluble
| [form ]
Powder | [color ]
White to Pale Brown | [PH]
8.0 - 10.5 | [biological source]
algae (Eucheuma spinosum) | [Water Solubility ]
Partially soluble in water, Soluble in hot water. Insoluble in ethanol, in hot concentrated salt solutions. | [Merck ]
14,1858 |
| Hazard Information | Back Directory | [Chemical Properties]
sulfate content >35%, forms no gels powder | [Uses]
Carrageenans are used to suppress immune response in vivo and in vitro via mechanisms believed to involve selective cytopathic effect on macrophages. As ι-, κ-,and λ-carrageenans have varying degress of sulfation, they may be studied comparatively for differences in protective, antiviral, and immunosuppression activities. | [General Description]
Carrageenans are mucopolysaccharides from the cell walls of the red algae. They are anionic linear polymers composed of 1,3α-1,4β-galactans having one (κ-), two (ι-) or three (λ-) sulfates per disaccharide unit. In ionic solutions, κ- and ι-carrageenans self-associate into helical structures that form rigid or flexible gels, respectively. λ-carrageenans do not form helices and are non-gelling. Carrageenans are used commercially as thickeners and stabilizing agents. |
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