The Effect of Extraction Conditions on Chemical and Thermal Characteristics of Kappa-Carrageenan Extracted from Hypnea bryoides

Figure 3

Infrared spectra of carrageenan extracted from H. bryoides at 4% NaOH, 2 h, and 70°C condition (a) compared to kappa (b), iota (c), and kappa/lambda (d) commercial carrageenans.