Dark purple edible seaweed of the Atlantic coasts of Europe and North America.
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OF AMPLIFICATION re June 19 Comment on seaweed, particularly Irish seaweed, called carrageen, used in preparing blancmange.
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In the east, meanwhile, seaweed-based gelling agents such as agar and carrageen have been used for years.
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Adding the carrageen will also thicken it.
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If so, Irish moss, also known as carrageen, is the cure for you IT'S THE cough that does it.
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Use whatever seaweed with instructions on the back that says it's suitable for soups: kelp, dillisk or carrageen are good.
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It is called carrageen, or carragheen, a dark-purple cartilaginous seaweed which dried and bleached, is used in making blancmange... View Article
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Then we began talking of the carragheen he had gathered and the spring tides that would come again during the summer.
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After one hour add the carragheen and the honey and boil for another 30 minutes, then leave to rest for further 30 minutes.
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But the woman had green eyes: green as Irish moss.
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Dulse, a coarse flat red seaweed is eaten raw in Nova Scotia; Irish moss needs to be boiled.
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The Irish moss is a sort of food for the whole system and helps to build a person up.
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If so, Irish moss, also known as carrageen, is the cure for you IT'S THE cough that does it.
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Perhaps the most remarkable cases of fertilization occur in the Florideæ or red seaweeds, to which class the well-knownIrish moss belongs.
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The structure of a third long-chain flavodoxin from Chondrus crispus has recently been reported.
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Chondrus crispus is a common red macroalga living on the rocky shores of the North Atlantic Ocean.
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A medium-scale expression profiling approach to identify genes regulated by MeJA in the red seaweed Chondrus crispus is described here.
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Chondrus crispus is a species of red algae that grows on rocks from the middle intertidal into the subtidal zones of the North Atlantic coasts.
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On the fifteenth of September, a fine specimen of brown Chondrus Crispus was added, and on the thirtieth, a very large frond of Ulva Latissima.