Modern Uses of Cultivated Algae Essays

Duckweed is a small aquatic plant that is able to grow rapidly, making it the ideal specimen for our experiment. It is hypothesized that altering the amount of light received by duckweed will alter its photosynthetic rate. It is predicted that a lower light intensity will lower the rate of growth in duckweed.

6. What kingdom are algae classified? The classification of algae is not yet settled, however, there are different divisions of kingdoms. Chlorophyta (Green Algae), Kingdom Rhodophyta (Red Algae), Halophyte (Brown Algae), Chrysophyta (Golden Algae, Yellow-Green Algae, and Diatoms) What domain? Eucaryotes-eucaryotic photosynthesizers (plants) Algae are classified by their photosynthetic absorption spectra.

Throughout the country’s history, sushi began to appear in the west. As more sushi began to appear in other countries, the higher the demand became. As a result of high demand, tourism significantly increased and so did the export of fish. Other countries began to implement fish into their own cuisines and Japanese identity/culture began to spread all over the world. The late 20th century saw sushi gaining in popularity all over the world.

Didymo is an invasive algae species that is native to the Northern Hemisphere. When this algae grows, it forms a strong wool-like mat that covers the entire bottom of a stream, or lake. Didymo chokes out plant life, and separates the fish from the invertebrates on the stream bed. This algae destroys the natural ecosystem within our streams and lakes, leading to declining fish populations.

Sushi is said to have originated in China between the 5th and 3rd centuries BC as a means of preserving fish and salt. Narezushi, the original form of sushi has been made in Southeast Asia for centuries and nowadays there are still traces of it in some parts. Narezushi appeared in Japan in the 8th century and still survives today in the form of food such as carp sushi. Narezushi was primarily a means of food preservation and each Japanese religion developed its own version and those days so she was eating during feast days and festivals and was also an integral part of the celebration. Generally speaking, Narezushi who is made of rice and fish

Curious about the name? Tanque Verde means green tank. It refers to the proliferation of algae within tanks back in the late 19th century and it got the name of the town from ranchers that settled around 1860s. Fast forward to the 21st century, Tanque Verde gives tourists a wonderful experience of the Western culture along with the desert scenery surrounding the whole area. You can explore different places nearby like the Tanque Verde Ranch, Rincon Mountain Visitor center which is around 8.5 kilometers away from it. Travel a bit further and you will reach the Sabino Canyon for a great view! Wait no more and plan your stay at hotels and vacation rentals near Tanque

Secondary or primary metabolites produced by these organisms may be potential bioactive compounds of interest in the food and neutraceutical industries. The worldwide demand is growing for seaweeds as useful resource for food ingredients and processed foods [22, 23]. Therefore, algae can be a very interesting natural source of new compounds with biological activities that could be used as functional ingredients. E. cava, a kind of brown alga (Laminariaceae) that is found abundantly in the sub tidal regions of Jeju Island, Korea and Japan [24]. It is plentifully produced Jeju Island of Korea for commercial purposes. This brown seaweed is popular in Korea and Japan as a food ingredient, supplement of animal feed and fertilizers [25]. In addition, increasing number of scientific papers published for last few years highlighting that various biological activities and their possible industrial applications of the brown seaweed E. cava.

If your roof is covered with black streaks that make it look old and worn out, then you may be dealing with black algae. Algae growth is common on roofs because the algae floats through the air and when it lands on a roof, it can grow and spread. If your roof is in shade most of the day, there is a greater risk of algae thriving on your roof. However, algae can grow on the north side of a roof even if it isn't in shade. Here are some suggestions for how to deal with the algae.

Algae is considered to be one of the stable, traditional food for people in Mexico (Spirulina platensis) and for people in Chad (Spirulina maxima) (Kuhad et al. 1997). Spirulina is one of the cheapest sources of protein and essential vitamins(Babu and Rajasekaran 1991). It is also rich in ß-carotene and dietary gamma- linolenic acid (GLA) (Chronakis and Madsen 2011). Spirulina is declared as a GRAS (Generally Recognized as Safe) by the FDA (Food and Drug Administration) (FDA, 2003). Spirulina is produced extensively around different parts of the world (3000 tons/year) and used in food and animal feed(Gouveia et al. 2008).

Although the Chinese were the first to document sushi, the Japanese is given credit for creating it. According to Tori Avey, in the article, “Discover the History of Sushi,” sushi originated near Lake Biwa in Japan over 1,000 years ago (para 4). Like many ancient items, no one knows the true origin of sushi. In the article, Avey mentions a wives tale that contains what many people believe to be the origin of sushi, it goes like this. An elderly woman hid her pot rice in an osprey nest as a result of her being afraid of thieves coming in the night and take it; she found that after a certain amount of time the rice would begin to ferment. Additionally, she noticed that scraps of fish from her osprey nest had fallen into the rice. After tasting this odd combination she discovered a very tasty meal and thus sushi was born (para.1). Avey continues on by noting that the elderly woman also discovered the fermented rice preserved the fish, which allowed her to extend it’s shelf life (para.1). Avey goes on to say that the combination of rice and fish is known as nare-zushi, or “aged sushi” (para. 3). The first form of aged sushi that was documented was Funa-zushi, funa being the Japanese word for “Golden Carp.” This freshwater fish was caught in Lake Biwa and sent through the fermenting process, which, according to Avey, “took at least half a year to complete” (para 4). Since this process was so long only the wealthy in Japan could

The original type of sushi was developed in Southeast Asia and spread to south China before being introduced to Japan sometime around the 8th century. Fish was salted and wrapped in fermented rice. A type of dish called Narezushi was made of this gutted fish which was stored in fermented rice for months at a time for preservation. The fermentation of rice prevented the fish from spoiling. The fermented rice was later discarded and the fish was the only part consumed. But few people saw throwing the rice was a waste and so decided to eat the rice with the sushi. Thus sushi was

Algae are grown in a closed-loop type system, which is normally constructed from pipes allowing for light to reach the algae that is being cultivated. The main selling point of closed-loop systems is that they keep out unwanted organisms such as bacteria since they can hinder the process of cultivation. The major challenge that faces people now days in relation to closed-loop systems is making sure that sterile carbon dioxide is present in the adequate amount for algae to grow successfully. The dangers of too little sterile carbon dioxide include, algae not growing at the desired rate, and allowing diseases and bacteria to compete with algae which will defeat the purpose of closed-loop systems creating the same problems of open ponds.

In recent years, the annual global supply of tuna (albacore, bigeye, skipjack, and yellowfin) has averaged roughly 3.6 million metric tons (Joseph, 2000), with the Pacific Islands contributing 1million metric tons, nearly a third of global supply. Additionally, the Pacific Island nations supply 60 percent of canned tuna, and 30 percent of tuna bound for the Japanese sashimi market. In comparison to the other three major tuna fishing areas in the Eastern Pacific, West Africa, and the Western Indian Ocean, the contribution from the Pacific

Intense grazing by herbivores can drastically affect the amount of seaweed present. Having secondary metabolites can be used as a defence mechanism. Many different genres of algae were studied, having many different types of chemical compounds found on many different parts of the world. Most studies harvested and purified samples then exposed these samples to different herbivores. The herbivores varied in size from large fish to smaller organisms such as amphipods. Aspects such as survivorship, behaviour and chemical composition were analyzed. All the studies have shown that there was an avoidance and low survivorship when herbivores were feed these samples. There also seems to be variation in chemical composition and palatability

Japan is located in the Pacific Ocean in East Asia close to the Asian market. It is 378,000 square kilometres with a total population in 2010 of 127.5 million people (Globaledge, 2011a). 98% of Japan’s population is Japanese. This can be beneficial when looking to enter the new market as a majority of the country holds the same culture and beliefs. It is an attractive market for Australian producers due to their relatively high average income and significant population (Austrade, 2011a).