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Autotrophic protists that make their own food without needing to consume other organisms, usually by photosynthesis (sometimes by chemosynthesis) Green algae, Pyramimonas: Red and brown algae, diatoms, coccolithophores and some dinoflagellates. Plant-like protists are important components of phytoplankton discussed below. Animal-like
The spores of freshwater algae are dispersed mainly by running water and wind, as well as by living carriers. [83] However, not all bodies of water can carry all species of algae, as the chemical composition of certain water bodies limits the algae that can survive within them. [83] Marine spores are often spread by ocean currents.
Autotrophic protists that make their own food without needing to consume other organisms, usually by using photosynthesis Green algae, Pyramimonas: Red and brown algae, diatoms and some dinoflagellates. Plant-like protists are important components of phytoplankton discussed below. Animal-like
The pelagic food web, showing the central involvement of marine microorganisms in how the ocean imports nutrients from and then exports them back to the atmosphere and ocean floor. A marine food web is a food web of marine life. At the base of the ocean food web are single-celled algae and other plant-like organisms known as phytoplankton.
Although some green algae are classified as protists, others such as charophyta are classified with embryophyte plants, which are the most familiar group of land plants. Algae can grow as single cells, or in long chains of cells.
Chloroplasts probably evolved following an endosymbiotic event between an ancestral, photosynthetic cyanobacterium and an early eukaryotic phagotroph. [17] This event (termed primary endosymbiosis) is at the origin of the red and green algae (including the land plants or Embryophytes which emerged within them) and the glaucophytes, which together make up the oldest evolutionary lineages of ...
The photosynthetic system of brown algae is made of a P700 complex containing chlorophyll a. Their plastids also contain chlorophyll c and carotenoids (the most widespread of those being fucoxanthin). [53] Brown algae produce a specific type of tannin called phlorotannins in higher amounts than red algae do.
The food industry exploits their gelling, water-retention, emulsifying and other physical properties. Agar is used in foods such as confectionery, meat and poultry products, desserts and beverages and moulded foods. Carrageenan is used in salad dressings and sauces, dietetic foods, and as a preservative in meat and fish, dairy items and baked ...