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Chlorophyte algae use a dehydrogenase inside the mitochondria to process glycolate during photorespiration. In contrast, streptophytes (including land plants) use peroxisomes that contain glycolate oxidase , which converts glycolate to glycoxylate , and the hydrogen peroxide created as a subproduct is reduced by catalases located in the same ...
Cladophora exist in multiple ecosystems which include both tropical and moderate climates, freshwater, wastewater, and marine water ecosystems, and in multiple biomes which include lakes, ponds, dam reservoirs, large rivers and the coastal littoral zones as well as in areas of oceanic depth (which determines temperatures and light availability ...
Micrasterias is a unicellular green alga of the order Desmidiales.Its species vary in size reaching up to hundreds of microns. Micrasterias displays a bilateral symmetry, with two mirror image semi-cells joined by a narrow isthmus containing the nucleus of the organism.
The green algae, including the characean algae, have served as model experimental organisms to understand the mechanisms of the ionic and water permeability of membranes, osmoregulation, turgor regulation, salt tolerance, cytoplasmic streaming, and the generation of action potentials.
Temperate water herbivores have no natural immunity to these toxins, allowing Caulerpa to grow unchecked if introduced to temperate waters. C. racemosa has recently been found in waters around Crete , where it is thought to have contributed to a significant reduction in fisheries .
The Archaeplastida (or kingdom Plantae sensu lato "in a broad sense"; pronounced / ɑːr k ɪ ˈ p l æ s t ɪ d ə /) are a major group of eukaryotes, comprising the photoautotrophic red algae (Rhodophyta), green algae, land plants, and the minor group glaucophytes. [6]
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 ...
The precise taxonomic status of Golenkinia is somewhat unclear due to the large number of revisions it has undergone. [7] It has traditionally been classed with other round, spine-bearing green algae, many of which are now assigned to the class Trebouxiophyceae.