Search results
Results from the WOW.Com Content Network
Caulerpa lentillifera or sea grape is a species of ulvophyte green algae from coastal regions in the Asia-Pacific.This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture.
The anti-oxidant compounds of Caulerpa have been well-studied, and these are used in treating various diseases and health conditions such as cancer and cardiovascular disorders. [26] [30] [31] [32] Caulerpa has been shown to be effective in filtering water used in culturing fish, mollusks, and shrimp [33] (in particular C. lentillifera [34]).
Other seaweed may be used as fertilizer, compost for landscaping, or to combat beach erosion through burial in beach dunes. [55] Seaweed is under consideration as a potential source of bioethanol. [56] [57] Seaweed is lifted out of the top of an algae scrubber/cultivator, to be discarded or used as food, fertilizer, or skin care.
A growth of the green seaweed Ulva on rock substratum at the ocean shore; some green seaweeds like Ulva are quick to utilize inorganic nutrients from land runoff, and thus can be indicators of nutrient pollution. Green algae are often classified with their embryophyte descendants in the green plant clade Viridiplantae (or Chlorobionta).
Bladder wrack is named for its conspicuous vesicles. Fucus vesiculosus, known by the common names bladderwrack, black tang, rockweed, sea grapes, bladder fucus, sea oak, cut weed, dyers fucus, red fucus and rock wrack, is a seaweed found on the coasts of the North Sea, the western Baltic Sea and the Atlantic and Pacific Oceans.
This week, learn about a food item that once nearly vanished from Western diets, marvel at the Webb telescope’s latest find, explore a Neanderthal DNA mystery, and more.
Eucheuma, commonly known as sea moss or gusô (/ ɡ u ˈ s ɔː ʔ /), is a rhodophyte seaweed that may vary in color (purple, brown, and green). Eucheuma species are used in the production of carrageenan, an ingredient for cosmetics, food processing, and industrial manufacturing, as well as a food source for people in the Philippines, Caribbean and parts of Indonesia and Malaysia. [1]
Hawaiians cultivated several varieties of seaweed for food as well as to feed fish farmed within fish ponds. As many as 75 types of limu were used for food, more than the 35 used in Japanese cuisine, which is also well known for its use of seaweed. [5] In modern times, limu is often used as a condiment, typically in raw fish dishes such as poke ...