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[6] [7] Specimens of D. antarctica have been found to float for up to 210 days, during which time high wind speeds transport kelp rafts up to 10,000 km. [6] [7] Environmental factors such as temperature, solar radiation and surface winds (all of which vary with latitude) affect buoyancy of southern bull kelp rafts and their rate of travel. [6]
Nereocystis (Greek, 'mermaid's bladder') is a monotypic genus of subtidal kelp containing the species Nereocystis luetkeana. [1] Some English names include edible kelp, bull kelp, bullwhip kelp, ribbon kelp, bladder wrack, and variations of these names. [2]
Blades from southern bull kelp (rimurapa in Māori) [1] [2] [3] species such as Durvillaea antarctica and D. poha (named after the pōhā) [4] [5] were used to construct the bags. [1] The kelp blades have a 'honeycomb' structure, [6] [7] which allows them to be split open, hollowed out (pōhā hau) and inflated into containers. [1] [2] Inflated ...
Bull kelp, an annual seaweed, starts as a microscopic spore that grows up to two feet (.6 meters) per day until it reaches up to 98 feet (30 meters) before dying off in the cooler months. It ...
Bull kelp is a common name for the brown alga Nereocystis luetkeana which is a true kelp in the family Laminariaceae. Species in the genus Durvillaea are also sometimes called "bull kelp", but this is just a shortening of the common name southern bull kelp .
Alginate, a kelp-derived carbohydrate, is used to thicken products such as ice cream, jelly, salad dressing, and toothpaste, as well as an ingredient in exotic dog food and in manufactured goods. [44] [45] [46] Alginate powder is also used frequently in general dentistry and orthodontics for making impressions of the upper and lower arches. [47]
For a cup of hot water, two to three spoons of kelp powder is used. [11] Optionally, sugar or honey can be added. [11] Alternatively, around 30 grams (1.1 oz) of cleaned kelp pieces are infused in 300–500 millilitres (11–18 imp fl oz; 10–17 US fl oz) of hot water. [12] The kelp slices are removed after infusing, and salt is added to taste.
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