The proximate composition (protein, lipid, carbohydrate, ash and moisture) of three groups of seaweed; Green algae (Ulva lactuca and Enthromorpha intestinalis); Brown algae (Colpomenia sinuosa and Sargassum illicifolium) and Red algae (Gracilaria corticata and Hypnea valentiea) collected from the Persian Gulf coastal water were showed in table 1. Burtin, (2003) indicated that the protein content in brown algae generally is low (5-15% of the dry weight) compared with red and green algae (10-30% of dry weight), and the content also varies according to species and seasons cycle (Fleurence, 2004). In this study, the protein content of both red and green algae were significantly higher than brown algae (P<0.05), and the maximum content was attained from G. corticata (18.4±1.3%) and U. lactuca (17.1±1.6%) to minimum content for C. sinuosa (9.0±0.9%) and S. illicifolium (9.9±1.8%), that coincided with those reported by Matanjun et al., (2009); Chakraborty & Santra (2008); Manivannan et al., (2008). The diversity of protein content of seaweeds depends on factors like season and environmental conditions changes (Dawczynski et al., 2007).
In comparison to other biochemical components, seaweeds generally are low in lipid (1-5% of dry weight) (Polta & Ozogol, 2008; Burtin, 2003). The lipid content in green algae was significantly higher than both red and brown algae (P<0.05). The highest lipid content was recorded in U. lactuca (3.6±0.2) and E. intestinalis (2.9±0.3) and the lowest content for C. sinuosa (1.5±0.2%) and G. corticata (1.8±0.5). These findings are relatively lower than those reported by Chakraborty & Santra (2008) in E. intestinalis (7.1±1.3%) and U. lactuca (4.4±0.3%), and higher than those estimated by Ortiz et al., (2006) i...
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... Seaweeds selectively are able to absorb elements from the seawater and accumulated in their thalli (Azmat et al., 2006), therefore their nutrient composition and value of nutrient changes with genus and species (Devi et al., 2009; Rupérez, 2002) determined that, edible brown and red seaweeds could be consumed as a food supplement to help deserving the recommended daily intake of some needful minerals and trace elements.
The analysis of the data revealed that, all of the seaweeds showed relatively higher minerals content (Table 3) than the value reported for common vegetables (lettuce and spinach) by USDA (2009). Of the selected common vegetables, potassium and magnesium content in spinach were comparable to all the seaweeds studied, and content of other minerals (Fe, Zn, Mn, Cu) were significantly lower than studied seaweeds both in lettuce and spinach (Table 3).
It not only tastes better, but are closer to a maximum of nutrition than store-bought produce (Source D)
Once that step is determined, scientists will assign that group of species to a trophic level; to either the primary producers, primary consumers, secondary consumers, or the tertiary consumers. The bottom of the chain and the trophic level that depends upon by all others is the primary producers. These primary producers consist of autotrophs, which are capable of deriving their food and energy source without consuming organisms or substances taken from other organisms. In the Arctic lake of Alaska, one of it’s primary producers consists of aquatic plants and algae. These aquatic and algae contain chlorophyll, which means that they can use light energy from the sun to synthesize glucose and other organic compounds, that they can use for cellular respiration and building material for growth.
nutritious to make good for eating. What’s bad in the soil is dismissed by the
Some plants live in conditions where the spectral quality of light may be different to that received by plants living on the land. Algae which live in surface waters tend to be green and contain more or less the same pigments as land plants since they exist under similar light conditions. Algae living lower in the water receive more blue light than red because red light has a relatively long wavelength and cannot penetrate water as well as blue light which has a shorter wavelength and more energy than red light. Brown algae, which may be found deeper in the water than green algae, have combinations of pigments which enable them to
In absence of calcium carbonate, coral and shellfish can’t survive. The ecosystem of ocean depends on these organisms because they offer a large source of food at the bottom of the food chain. They need to be abundant in order t...
Milkweed is a novel by the author Jerry Spinelli and was published in 2003 by HarperCollins Publishers. The novel follows an innocent boy who gets called Stopthief, Misha, Jack or Poppynoodle throughout the book. The story takes place in Warsaw, Poland during World War II. Misha’s age is not given in the novel but by reading you can tell that he is somewhere around nine years of age. It is no doubt that Misha was not quite like most boys his age. Misha was small, curious and clueless of the world around him and by that time he had stopped growing. Misha had experienced horrible things. He had an astounding imagination and was often clueless of the situation he was in, some which we think benefited him in the war and helped him keeping the right
It is believed that the world's supply of oil will last until about 2040. If you think about it, that’s not too far in the distance future. Oil is running out fast and we need to think of an alternate energy source. When we burn oil, we release carbon dioxide into the air which causes the earth’s climate to warm; a temperature rise of 3.6 degrees Fahrenheit could have serious if not devastating consequences. In the United States alone 60 percent of each person’s carbon footprint comes from the goods they buy, while the other 40 percent comes from their energy use at home, driving, and flying. That totals out to be about 10 billion tons a year. There are other energy sources but let’s think about the environmental and energy benefits of algae biofuel. Algae was first explored as a fuel alternative in 1978. Gas prices had skyrocketed, and the government was looking to help ease the crisis. The Aquatic Species Program run by the National Renewable Energy Laboratory, researched high oil-output algae for biofuel. After testing 3,000 types of algae, the program concluded that the algae, if...
Growing food with Aquaponics is more efficient than growing food the traditional soil garden way. In a typical soil garden, growers end up spending hours of their time doing back breaking work on their garden, but not anymore, with Aquaponics the need for any tilling, digging, or weeding is eliminated. Aquaponics combines Aquaculture (Raising fish in tanks), and Hydroponics (Growing plants without soil). The outcome is a working system that provides plants with all the nutrients they need, while using a minimum of space, effort, water, fertilizers, and pesticides. Aquaponics allows farmers to use up to 90% less water than normal farming would use, so instead of watering your soil and having the majority of your water either lost by run off or evaporated by the sun, the water is recycled repeatedly through the system saving farmers hundreds of dollars on their monthly water bills. Also when growing with Aquaponics, much more food can be produced in a smaller space, in some cases growers have produced around twenty times the amount of produce in the same area a soil garden would. In addition, with the closed, controlled environment of the system, the need for the use of any pesticides a basically eliminated. Finally, Aquaponics enables growers to grow bigger, better and more quality produce.
Vegetables grown in Okinawa are rich in polyphenol and vitamin c due to the volcanic
How often also does a human use or eat algae in his daily life? When most people think of algae, they probably think of something that is slimy, gross, and dirty. Algae may irritate people because it grows in unwanted places like swimming pools and boats. Algae can be toxic and it is slimy, but algae benefits people in all aspects of life. Humans obtain algin from algae to help make ice cream, pudding, face cream, and shoe polish. Algae is present in hamburgers, yoghurt, and cakes. Algae also helps make explosives, insulation, and paint. Algae produces most of the oxygen that animals breathe and without it the world would suffocate. Also, according to Helen Challand, "It is now believed that the oil and gas formed millions of years ago in the ground were created by algae" (20).
Different pollutants cause different things to happen to plants. Sometimes, water pollution causes an explosion of new plant growth by providing necessary nutrients and food. If there is too much of one species, this can harm or kill plants by changing their growing conditions, such as raising or lowering the environment’s acidity. Plants must take in nutrients from the surrounding environment in order to grow. Nitrogen and phosphorus, in particular, help a plant’s growth because they are important in photosynthesis. This is why they are common ingredients in plant fertilizers. When runoff from farms pollute waterways with nitrogen and fertilizers rich with phosphorus, the water enriched with nutrients often have stunts of growth. Sometimes too much growth can be harmful, as when plant-like algae bloom in polluted waters and create oxygen-depleted dead zones. One solution to this issue is planting seaweed farms in areas that get alot of runoff from farms. This is because seaweed can soak up the excess nutrients and be harvested for people to eat. Marine debris is garbage that ends up in the ocean. Plastic debris that builds up at or near the water’s surface blocks sunlight from fully reaching plants that rely on sunlight to move along the photosynthesis process. By blocking sunlight, marine debris prevent plants from creating glucose at full capacity, which stunts their growth. When chemical pollutants
Each time we think about diet, there are no other things that would come out of our mind other than the freshness and the colour varieties of the food that we take. This would make transformation of our eating habits from eating the green colour salads to variety colour of vegetables based on our preference and creativity. Green leafy vegetables are essential to provide calcium and magnesium. Mustards green, broccoli and Chinese cabbage to name a few. Sweet vegetables such as sweet corn, carrot, and sweet potatoes are also commonly used.
Seagrass is not just a food source for micro species, but also macro species such as manatees, turtles, dolphins and dugongs (Yamada and Kumagai 2012). These marine organisms are all supported directly and indirectly by seagrasses, with some entirely dependent on it. Seagrass is often underestimated in its significance as the vast role that it plays in the oceans ecosystem is not fully understood. ...
The Land of the Rising Sun, Japan, is an island located in the Pacific Ring of Fire. Surrounded by water, this archipelago is nearly 71% mountainous. The climate of Japan is fairly consistent creating a long growing season. Because of these specific geographic features, Japan’s culture has been impacted greatly. One of the largest sources of protein, for the Japanese, is fish. This source of protein is gained through the help of specific geographic features. As well as their diet, their source of relaxation and tranquility is made possible. Finally, a large growing season is promising as well.
Fruits and vegetables are important components of our diet. We take fruits in raw state or in the form of juices, while vegetables are taken in the cooked form or sometimes as juices. Fruits and vegetables provide us carbohydrates, proteins and various other important organic compounds. The juices are rich sources of minerals, vitamins and many micronutrients (calcium, iron etc.) essential for us. For example, iron deficiency in humans causes anaemia and anaemic persons are advised to take leafy vegetables e.g. spinach and apples which fills up the iron deficiency.