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Typically, they are constructed with a concrete shell lined with polyvinyl chloride , boasting dimensions that vary from 10 to 100 meters in length and 1 to 10 meters in width, with depths ranging from 10 to 50 centimeters. William J. Oswald, was a figure in the field of environmental engineering, particularly known for his contributions to ...
Maerl grows at a rate of c. 1 mm per year. [2] It accumulates as unattached particles and forms extensive beds in suitable sublittoral sites. [ 3 ] The term maerl originally refers to the branched growth form of Lemoine (1910) [ 4 ] and rhodolith is a sedimentological or genetic term for both the nodular and branched growth forms (Basso et al ...
Dulse is one of many edible algae. Algaculture may become an important part of a healthy and sustainable food system [11]. Several species of algae are raised for food. While algae have qualities of a sustainable food source, "producing highly digestible proteins, lipids, and carbohydrates, and are rich in essential fatty acids, vitamins, and minerals" and e.g. having a high protein ...
Galdieria sulphuraria is an extremophilic unicellular species of red algae.It is the type species of the genus Galdieria. [2] It is known for its broad metabolic capacities, including photosynthesis and heterotrophic growth on over 50 different extracellular carbon sources.
Freshwater red algae, including Hildenbrandia rivularis, are considered bioindicators of water cleanliness. However, among them, it is recognized as a species relatively tolerant to pollution. [ 24 ] In German literature, it falls into categories of indicators for fertile waters: meso-eutrophic or eu-politrophic and β-mesosaprobic, indicating ...
Jania is an articulated coralline algae characterized by having erect thalli with dichotomously-arranged branches composed of alternating segments of red or pink, calcified, cylindrical sections (intergeniculum) and white uncalcified sections (geniculum); that is attached to the substrate by small, stolon-like holdfasts.
The marine red alga Porphyra has been cultivated extensively in many Asian countries as an edible seaweed used to wrap the rice and fish that compose the Japanese food sushi and the Korean food gimbap. In Japan, the annual production of Porphyra species is valued at 100 billion yen (US$1 billion). [11]
It is smooth in texture and forms delicate, sheetlike thalli, reaching 25 centimetres (10 in) long [1] and often clinging to rocks. [2] Porphyra is classified as red algae; it tends to be a brownish colour, but boils down to a dark green pulp when prepared. It is unusual amongst seaweeds because the fronds are only one cell thick.
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