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  Home > JCE Print > Journal of Chemical Education > Issues > 1998  > November  >
In the Classroom
Tested Demonstrations
The Alginate Demonstration: Polymers, Food Science, and Ion Exchange
submitted by: Amy Sue Waldman, Linda Schechinger, Geeta Govindarajoo, and James S. Nowick
Department of Chemistry, University of California at Irvine, Irvine, CA 92697-2025

submitted by: Louis H. Pignolet
Department of Chemistry, University of Minnesota, Minneapolis, MN 55455-0431

Checked by: Ted Labuza
Department of Food Science and Nutrition, 136 ABLMS University of Minnesota, St. Paul, MN 55108

Cover
November 1998
Vol. 75 No. 11
p. 1430

Abstract
We have recently devised a polymer demonstration involving the crosslinking and decrosslinking of alginate, a polysaccharide isolated from seaweed. The polymer is composed of D-mannuronic acid and L-guluronic acid subunits and is a component of cell walls. It is commonly used as a thickener in foods such as ice cream and fruit-filled snacks. For the demonstration, a 2% solution of sodium alginate is poured into a 1% solution of calcium chloride. Nontoxic calcium alginate "worms" form due to crosslinking of the polymer. Alternatively, the commercially available antacid Gaviscon can be used as a source of sodium alginate. The crosslinks can then be broken by shaking the worms in brine. The demonstration is a fine addition to any chemical educator's repertoire of polymer experiments.
More Information
*  Citation
Waldman, Amy Sue; Schechinger, Linda; Govindarajoo, Geeta; Nowick, James S.; Pignolet, Louis H. J. Chem. Educ. 1998 75 1430.
*  Keywords
demonstrations, polymer chem, food science, ion exchange, outreach, aqueous solution chem
*  History
Created:
Last Updated:
June 18, 1999
June 24, 2005
  Home > JCE Print > Journal of Chemical Education > Issues > 1998 > November > Page 1430


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