Science: Vegetable Sea Food

Oriental seaweeds are not found on every U.S. dinner table, but they play a big enough part in U.S. diet so that wartime shortages are critical. So the harvesting of California kelp, which declined after World War I, is booming again. Kelp was formerly used for potash; giant kelp yields 50 lb. of potash per ton. Now seaweeds are wanted for their algin and agar-agar, used in dairy, bakery and confectionery.

Algin is a colloidal material of the sugar family, itself edible, but principally used as an emulsifying agent in salad dressings, chocolate-milk...

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