The Question is from neet-botany plant-kingdom phaeophycea, and it was created by the author D VINOD

Question

Which specific characteristic of algin in Phaeophyceae contributes significantly to its commercial applications as a stabilizing agent?

D VINOD · Accepted Answer

## CORE INFORMATION
✓ **Answer**: B
## CONCEPT FRAMEWORK
 **Primary Concept**: Properties of Algin and its applications
 **Related Topics**: Carbohydrates, polysaccharides,  biopolymers, food science, material science
 **Prerequisites**: Basic understanding of polymers and their properties.
## SOLUTION PATHWAY
**Given Information**:
  The question asks about the specific characteristic of algin that makes it a good stabilizing agent.
  Algin is found in Phaeophyceae (brown algae).
**Method & Steps**:
 1. Analyze the options to identify the characteristic responsible for algin's stabilizing properties.
  Reasoning:  A stabilizing agent needs to be able to create viscosity or form gels to prevent separation or changes in texture of a mixture.
 2. Evaluate each option:
  Option A: High cellulose content provides structural rigidity.  While algin does have a structural role in algae, this isn't directly related to its stabilizing properties in commercial applications.
  Option B: Ability to form viscous gels in the presence of divalent cations. This is the key property. Alginates form gels when reacted with calcium ions ($Ca^{2+}$) and other divalent cations. This gel-forming ability is crucial for its use as a stabilizer in food and other products.
  Option C: Potent antimicrobial properties preventing spoilage. While some alginates might show some antimicrobial activity, this isn't their primary commercial application as stabilizers.
  Option D: Rapid degradation facilitating easy removal. This is undesirable for a stabilizer; a stabilizer should maintain its structure and properties for a considerable time.
 3. Conclusion:
  Result: The ability to form viscous gels in the presence of divalent cations (Option B) is the correct answer.
  Verification:  The widespread use of alginates as food stabilizers, thickeners, and gelling agents directly supports this conclusion. 
 ## OPTION ANALYSIS
A :x: High cellulose content is not the primary reason for algin's stabilizing properties. Algin is primarily composed of alginic acid, not cellulose.
B ✓: The ability to form gels with divalent cations is the key characteristic that makes algin a useful stabilizer. This gel formation provides viscosity and structure to prevent separation and maintain texture.
C :x: While some alginate derivatives may possess antimicrobial properties, this is not the main reason for its use as a stabilizer.
D :x:  Rapid degradation would be detrimental to its function as a stabilizer; a good stabilizer needs to be relatively stable over time.
 ## LEARNING AIDS
 **Common Mistakes**:
  1.Confusing algin with other polysaccharides like cellulose:  Understanding the unique chemical structure of algin is important.
  2.Focusing on minor properties instead of the main function:  The question specifically asks about the stabilizing property.
 **Quick Tips**:
  1.Remember that divalent cations ($Ca^{2+}$) are essential for alginate gel formation.
  2.Associate alginate with its common applications as a food additive (thickener, stabilizer, emulsifier).

D VINOD · Answer

Its high cellulose content providing structural rigidity

D VINOD · Answer

The correct Option is "Its ability to form viscous gels in the presence of divalent cations"

D VINOD · Answer

Its potent antimicrobial properties preventing spoilage

D VINOD · Answer

Its rapid degradation facilitating easy removal

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