1. R. L. Whistler and W. M. Corbett, “The Carbohydrates,” Academic Press, New York, N. Y., 1957, p. 641.
2. R. L. Whistler and C. I. Smart, “Polysaccharide Chemistry,” Academic Press, New York, N. Y., 1953.
3. G. O. Aspinall, “Polysaccharides,” Pergamon Press, London, 1970.
4. E. Percival and R. H. McDowell, “Chemistry and Enzymology of Marine Algal Polysaccharide,” Academic Press, New York, N. Y., 1967, p. 2.
5. Usually, polyacid such as polyglutamic acid in solution might be precipitated in their protonated forms. However, sulfated polysaccharides are completely different in precipitation behavior in relation to pH’s of the solutions. Therefore, all of the present works were done at a rather low pH of 3.2.