Semesi, A. K.Banyikwa, Feetham F.2016-09-212016-09-211987http://hdl.handle.net/20.500.11810/4075Full text can be accessed at http://eurekamag.com/research/006/735/006735016.phpA phycocolloid from Sarcodia montagneana has been evaluated by chemical and physical analyses. The study has revealed that the phycocolloid has a yield of 39.6 per cent (percentage dry weight of alga), an IR spectrum similar to that reported for .lambda.-type carrageenan, an SO4-2 content of 22.5 per cent, a 3, 6-anhydrogalactose content of 5.1 per cent, a galactose content of 51.5 per cent (percentage dry weight of phycocolloid) and a negative optical rotation. The polysaccharide does not form a gel and cannot be modified by alkaline borohydride. It may be used in the food industry as an emulsifying agent.enJournal Article