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The prefix cyan comes from the Greek κύανoς meaning "a dark blue substance", [19] and usually indicates any of a number of colours in the blue/green range of the spectrum. Cyanobacteria are commonly referred to as blue-green algae. Traditionally they were thought of as a form of algae, and were introduced as such in older textbooks.
The name "cyanobacteria" (from Ancient Greek κύανος (kúanos) 'blue') refers to their bluish green color, [5] [6] which forms the basis of cyanobacteria's informal common name, blue-green algae, [7] [8] [9] although as prokaryotes they are not scientifically classified as algae.
Blue-green algae can produce toxins that make people and animals sick. It can even cause death in some cases. Four of Lake Geneva's six beaches remain closed due to dangerous blue-green algae
Cyanobacteria (blue-green algae) bloom on Lake Erie (United States) in 2009. These kinds of algae can cause harmful algal bloom. A harmful algal bloom (HAB), or excessive algae growth, is an algal bloom that causes negative impacts to other organisms by production of natural algae-produced toxins, water deoxygenation, mechanical damage to other organisms, or by other means.
If you have other health questions or concerns about blue-green algae blooms, please call the Florida Department of Health in Okeechobee County at 772-873-4927.
Allophycocyanin ("other algal blue protein"; from Greek: ἄλλος (allos) meaning "other", φύκος (phykos) meaning “alga”, and κυανός (kyanos) meaning "blue") is a protein from the light-harvesting phycobiliprotein family, along with phycocyanin, phycoerythrin and phycoerythrocyanin. It is an accessory pigment to chlorophyll.
Chlorophyll and phycocyanine—two pigments contained in cyanobacteria—allow the vegetative cells to absorb light and transform it into nutrients. [ 4 ] The genus Aphanizomenon is defined as a cluster of eight morphospecies, including Aphanizomenon flos-aquae .
Spirulina is the dried biomass of cyanobacteria (blue-green algae) that can be consumed by humans and animals. The three species are Arthrospira platensis, A. fusiformis, and A. maxima. Cultivated worldwide, Arthrospira is used as a dietary supplement or whole food. [1]
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