A marked difference in force-extension curves is observed for carrageenan b
efore and after adding NaI buffer in single-molecule force spectroscopy by
means of atomic force microscopy (AFM). The salt-induced helix conformation
in carrageenan treated with an 0.1 m NaI solution was unfolded under the e
xternal force, and a long plateau about 300 pN high could be observed in th
e force-extension curves.