The optical rotation of carrageenan is modeled as a function of chain
conformation, by application of the MOLROT algorithm. As with agarose,
previously studied, the optical rotation observed for gels is adequat
ely accounted for by a variant of the chain geometry found in the fibe
r x-ray diffraction based model, albeit one with a smaller chain exten
sion. Also as with agarose, the coil rotation indicates the presence o
f chain segments which are locally almost fully extended. Copyright (C
) 1996 Elsevier Science Ltd