Table 2.

Elastic and structural properties of Iota gels. Same column labelling and notes as in Table 1.

Sample		Structural Features			Rheology	Ref.
Carrageenan Form 1	Salt	ε (nm)	L (nm)	d (nm)	G0 (Pa)
Na	NaCl	6 (WAXD)	<100 (AFM 3)	2 (AFM)	15	[32]
K	KCl	6 (WAXD)	<100 (AFM 3)	2 (AFM)	100	[32]
Na	KCl	>>10 (NMR) 4	n.a. 2	n.a. 2	400	[33]
Na	KCl	<90 (FRAP)	n.a. 2	n.a. 2	20	[34]
Na	CaCl2	<90 (FRAP)	n.a. 2	n.a. 2	80	[34]
Na	KCl	>>100 (PT)	n.a. 2	n.a. 2	100	[35]
Com.	KCl	n.a. 2	n.a. 2	14–62 (SAXS)	500	[36]
Com.	CaCl2	n.a. 2	n.a. 2	7–48 (SAXS)	310	[36]
Na	NaCl	n.a. 2	<200 (AFM 3)	1 (AFM)	10	[16]
Na	KCl	n.a. 2	<200 (AFM 3)	0.8 (AFM)	18	[16]
Na	CaCl2	n.a. 2	>103 (AFM 3)	1 (AFM)	18	[16]
Com.	NaCl	1.2–1.5 nm (SAXS) 2 × 104–3 × 104 (EM)	27.5 (SAXS)	7.5 (SAXS)	130–160	[37]
Com.	No salt	<2 × 103 (EM 3)	<2 × 103 (EM 3)	102–103 (EM 3)	270	[38]

¹ Com.: commercial carrageenan used as received; Na: sodium form; K: potassium form; Ca: calcium form. ² n.a.: non available. ³ Estimates from pictures reported in the corresponding reference. ⁴ Estimate from the hydrodynamic radius of the polymer probe used in NMR.