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Kombu is a loanword from Japanese.. In Old Japanese, edible seaweed was generically called "me" (cf. wakame, arame) and kanji such as "軍布", [3] 海藻 [4] or "和布" [5] were applied to transcribe the word.
Seaweed farming or kelp farming is the practice of cultivating and harvesting seaweed. In its simplest form farmers gather from natural beds, while at the other extreme farmers fully control the crop's life cycle .
It can cause vomiting and diarrhea. [60] The so-called "stinging seaweed" Microcoleus lyngbyaceus is a filamentous cyanobacteria which contains toxins including lyngbyatoxin-a and debromoaplysiatoxin. Direct skin contact can cause seaweed dermatitis characterized by painful, burning lesions that last for days. [1] [61]
Kelp powers AlgiKnit’s yarns and is advantageous. Promising seaweed yarnmaker AlgiKnit has resurfaced after four years of fine-tuning, fund-raising and development with new digs and a first ...
Each blade can grow up to 10 m (33 ft) long, and blade growth can reach 15 cm (5.9 in) per day. Nereocystis grows in areas where Pterygophora californica also inhabits. Bull kelp will often grow on the stipe of Pterygophora, with up anywhere from 10 to 20 individuals of Nereocystis attaching to a single Pterygophora stipe. [6]
Ecklonia maxima, or sea bamboo, is a species of kelp native to the southern oceans. It is typically found along the southern Atlantic coast of Africa, from the very south of South Africa to northern Namibia. In these areas the species dominates the shallow, temperate water, reaching a depth of up to 8 metres (26 ft) in the offshore kelp forests ...
Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods. Polysaccharides in seaweed may be metabolized in humans through the action of bacterial gut enzymes ...
Gim (Korean: 김), also romanized as kim, [1] is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata.