Properties of Poly(1,4-hexuronates) in the Gel State. II. Comparison of Gels of Different Chemical Composition.

Cell wall extension in Nitella as influenced by acids and ions.

“…There are, in fact, similarities between the relative effectiveness of ions to stimulate or inhibit creep and their ability to reduce or increase the viscosity of pectin solutions (31)(32)(33). Smidsrod and Haug (32) reported that the modulus of stiffness of calcium pectate gels was almost 30 times greater than that of magnesium pectate gels, while Kohn and Tibensky (33) reported that both the viscosity and the affinity of cations for the carboxyl groups of pectate increased in the order calcium < strontium < barium. However, prolonged boiling in water interferes less with ionic effects than with acid effects, suggesting a greater role for water-insoluble compounds in ion induced creep.…”

Polyelectrolytes from seaweeds

“…The effect of varying the molecular weight, Fig . 3, is also very similar for the two groups of substances (Smidsrød & Haug 1972a ;Rutlin 1972 ;Smidsrød 1972a) . Above a weight-average degree of polymerization of about 500, the modulus is completely independent of molecular weight .…”

“…One key to the understanding of the salt specificity in alginate systems was the demonstration of the correlation between gel strength and the strength of the bond between alginate and the divalent metal ions, both within the alkaline earth group (Smidsrød & Haug 1972a ;Smidsrød 1972b), and outside this group . Some results of this type are shown in Table 1 (Haug 1961 ; Fig.…”

Advances in Bioprocess Technology

“…The simplest way is to add calcium chloride or calcium carbonate into the fermentation media (Dembczynski and Jankowski 2002;Koyama and Seki 2004a;Doleyres et al 2002;Ivanova et al 2002;Dias Joao Carlos et al 2000;Yoo et al 1996) to replace the calcium cation in the capsules that have been replaced by chelators during fermentation. Moreover, it has been reported that the chemical stability of the Ca-alginate gel is influenced by the M/G ratio of the alginate used (Smidsrød and Haug 1972;Haug and Smidsrod 1965). In which M/G ratio is referred to the ratio of D-mannuronate to L-guluronate content that present in alginate.…”