algin
Jump to navigation
Jump to search
English[edit]
Etymology[edit]
Pronunciation[edit]
Noun[edit]
algin (plural algins)
- Any of various gelatinous gums, derivatives of alginic acid, derived from marine brown algae and used especially as emulsifiers or thickeners.
- 1950, Valentine Jackson Chapman, Seaweeds and Their Uses, 3rd edition, page 194:
- Algin was first discovered by Stanford in the early 1880's, and there is little doubt that the event was the beginning of a new era in the use of seaweeds. […] Since Stanford discovered algin the name has been applied to a number of substances derived from alginic acid.
- 2002, George S. Brady, Henry R. Clauser, John A. Vaccari, Materials Handbook, 15th edition, →ISBN, page 826:
- All the algins are edible, but they pass unchanged through the alimentary tract and add no food value.
- 2008, Robert Edward Lee, Phycology, 4th edition, →ISBN, page 459:
- Algin comprises about 10% of the dry weight of the kelps (Smith, 1955), and is mostly the salt of alginic acid.
Derived terms[edit]
Translations[edit]
gelatinous gum
References[edit]
- “algin”, in Merriam-Webster Online Dictionary, Springfield, Mass.: Merriam-Webster, 1996–present.