FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (2): 41-43.

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 LI  Hai-Xia, HAN  Guo-Hua   

  • Online:1998-02-15 Published:2011-12-09

Abstract: Content of potassium ion in the Kappa - Carrageenan directly influence on condensation point the strength and diffusion water of Carrageenan gel. The method of Ion - selective electrode companied with special solution can avoid effectively interfereing when measurting and exacttly measure content of potassium ion in the Kappa - Carrageenan rapaidly.

Key words: Kappa - Carrgeenan Ion - selective electrode method of analyse potassium ion