Sodium alginate, due to its excellent gelling and thickening properties, is widely used in various scientific experiments. For example, in the preparation of microcapsules, sodium alginate is often used as a wall material to form stable microspheres through electrophoresis, titration, etc., encapsulating active ingredients such as drugs and enzymes. In the preparation of culture media, an appropriate amount of sodium alginate can be added as a coagulant to promote cell adhesion and growth, commonly used in tissue culture experiments. In food science experiments, sodium alginate can be used as a thickener in the production of jellies, ice cream, etc., improving the texture and stability of food.
