Conformational and rheological behavior of kappa carrageenan in glycerol: Effects of sodium salts and preparation temperature.

Kappa carrageenan (KC), a sulfated polysaccharide derived from red seaweed, exhibits distinct gelation properties that are influenced by ionic strength and thermal conditions. While its behavior in aqueous media is well-established, understanding KC's gelation mechanisms in non-aqueous solvents (like glycerol) remains limited. This study investigates the conformational and rheological properties of kappa carrageenan in glycerol, focusing on the effects of sodium salts (NaCl, NaHPO, NaPO) at varying concentrations and preparation temperatures (60 °C and 80 °C).

Effect of selected monovalent salts on surfactant stabilized foams.

Surfactant-stabilized foams have been at the centre of scientific research for over a century due to their ubiquitous applications in different industries. Many of these applications involve inorganic salts either due to their natural presence (e.g.