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Encyclopedia > Chondrus crispus
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Irish moss
Scientific classification
Kingdom: Protista
Phylum: Rhodophyta
Class: Rhodophyceae
Order: Gigartinales
Family: Gigartinaceae
Genus: Chondrus
Species: C. crispus
Chondrus crispus
Stackhouse

Irish moss, or carrageen moss (Irish carraigín, "moss of the rock") is a species of red algae (Chondrus crispus) which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. In its fresh condition the plant is soft and cartilaginous, varying in colour from a greenish-yellow to a dark purple or purplish-brown; but when washed and sun-dried for preservation it has a yellowish translucent horn-like aspect and consistency. The principal constituent of Irish moss is a mucilaginous body, of which it contains about 55%; the plant also has nearly 10% of albuminoids and about 15% of mineral matter, and is rich in iodine and sulphur. When softened in water it has a sea-like odour, and because of the abundant mucilage it will form a jelly when boiled, containing from 20 to 30 times its weight of water. Scientific classification or biological classification is how biologists group and categorize extinct and living species of organisms. ... Typical phyla Rhodophyta (red algae) Chromista Heterokontophyta (heterokonts) Haptophyta Cryptophyta (cryptomonads) Alveolates Dinoflagellata Apicomplexa Ciliophora (ciliates) Excavates Euglenozoa Percolozoa Metamonada Rhizaria Radiolaria Foraminifera Cercozoa Amoebozoa Choanozoa Many others; classification varies Protists (pronounced /prəʊˌtɪst/) are a heterogeneous group of living things, comprising those eukaryotes that are neither animals, plants... Possible classes Florideophyceae Bangiophyceae Cyanidiophyceae The red algae (Rhodophyta, pronounced /ˈrəʊdÉ™(ÊŠ)ËŒfʌɪtÉ™/) are a large group of mostly multicellular, marine algae, including many notable seaweeds. ... In biology, binomial nomenclature is the formal method of naming species. ... Possible classes Florideophyceae Bangiophyceae Cyanidiophyceae The red algae (Rhodophyta, pronounced /ˈrəʊdÉ™(ÊŠ)ËŒfʌɪtÉ™/) are a large group of mostly multicellular, marine algae, including many notable seaweeds. ... The Atlantic Ocean is Earths second-largest ocean, covering approximately one-fifth of its surface. ... World map showing Europe Europe is conventionally considered one of the seven continents which, in this case, is more a cultural and political distinction than a physiogeographic one. ... World map showing North America A satellite composite image of North America. ... This article is about minerals in the geologic sense; for nutrient minerals see dietary mineral; for the band see Mineral (band). ... General Name, Symbol, Number iodine, I, 53 Chemical series halogens Group, Period, Block 17, 5, p Appearance violet-dark gray, lustrous Atomic mass 126. ... General Name, Symbol, Number sulfur, S, 16 Chemical series nonmetals Group, Period, Block 16, 3, p Appearance lemon yellow Atomic mass 32. ... Look up jelly in Wiktionary, the free dictionary. ...


Irish moss is a major source of carrageenan, which is commonly used as a thickener and stabilizer in processed foods, including ice cream and luncheon meat. It may also be used as a thickener in calico-printing and for fining beer or wine. Irish moss is frequently mixed with Gigartina mammillosa, G. acicularis and other seaweeds with which it is associated in growth. Carrageenan, is a family of linear sulphated polysaccharides typically obtained by alkali extraction from red seaweeds. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Beer, generally, is an alcoholic beverage produced through the fermentation of sugars suspended in an aqueous medium, and which is not distilled after fermentation. ... Wine is an alcoholic beverage produced by the fermentation of grapes and grape juice. ...


  Results from FactBites:
 
Shifting baseline of color in Irish moss (4014 words)
This unusual occurrence of green Chondrus crispus plants was at first sometimes omitted from detailed scientific descriptions of the species (most notably by Darbishire, 1902), and was later described in terms that suggest that green was not considered “normal,” not the “true color” of the plant (Farlow, 1891, Taylor, 1957, Kingsbury, 1970).
Undoubtedly Darbishire was aware that Chondrus crispus occasionally bleached to green in nature, since he was considered to be highly knowledgeable on the subject, and in his text he made reference to Harvey’s earlier publications which include a description of the color of bleached specimens.
The Physiology and Biochemistry of Chondrus crispus Stackhouse.
Chondrus_IrishMoss_Carrageen_Picture_Monograph (1226 words)
In the course of this journey he had opportunity to observe the Chondrus growing and gathered in different localities along the coast, and found it to consist chiefly, if not entirely, of Chondrus crispus.
Boil one part of Chondrus for about ten minutes with 30 parts of water, replacing the water lost by evaporation; the strained liquid forms a thick jelly upon cooling.
When softened in cold water, Chondrus becomes gelatinous and transparent, the thallus remaining nearly smooth and uniform and not swollen except slightly at the tips; a solution made by boiling 0.3 Gm.
  More results at FactBites »


 
 

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