Concept
Seaweed
Related concepts (28)
Laverbread
Laverbread ('leiv@r-,_'la:v@r-; bara lafwr or bara lawr; sleabhac) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great Britain, and the coasts of Ireland, where it is known as sleabhac. It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. The principal variety is Porphyra umbilicalis, a red algae which tends to be a brownish colour, but boils down to a dark green pulp when prepared.
Gim (food)
Gim (), also romanized as kim, 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. Along with wakame and sweet kelp, gim is one of the most widely cultivated and consumed types of seaweed in Korea. The dried sheets of gim are often rolled to wrap and be eaten with rice.
Alaria esculenta
Alaria esculenta is an edible seaweed, also known as dabberlocks or badderlocks, or winged kelp. It is a traditional food along the coasts of the far north Atlantic Ocean. It may be eaten fresh or cooked in Greenland, Iceland, Scotland and Ireland. It is the only one of twelve species of Alaria to occur in both Ireland and in Great Britain. Grows to a maximum length of 2 m. The whole frond is brown and consists of a distinct midrib with wavy membranous lamina up to 7 cm wide on either side.
Red algae
Red algae, or Rhodophyta (roʊˈdɒfᵻtə, ˌroʊdəˈfaɪtə; ), are one of the oldest groups of eukaryotic algae. The Rhodophyta comprises one of the largest phyla of algae, containing over 7,000 currently recognized species with taxonomic revisions ongoing. The majority of species (6,793) are found in the Florideophyceae (class), and mostly consist of multicellular, marine algae, including many notable seaweeds. Red algae are abundant in marine habitats but relatively rare in freshwaters.
Nori
Nori 海苔 is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or onigiri (rice balls). The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time.
Alginic acid
Alginic acid, also called algin, is a naturally occurring, edible polysaccharide found in brown algae. It is hydrophilic and forms a viscous gum when hydrated. With metals such as sodium and calcium, its salts are known as alginates. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular, or powdered forms. It is a significant component of the biofilms produced by the bacterium Pseudomonas aeruginosa, a major pathogen found in the lungs of some people who have cystic fibrosis.
Macrocystis
Macrocystis is a monospecific genus of kelp (large brown algae) with all species now synonymous with Macrocystis pyrifera. It is commonly known as giant kelp or bladder kelp. This genus contains the largest of all the phaeophyceae or brown algae. Macrocystis has pneumatocysts at the base of its blades. Sporophytes are perennial and the individual may live for up to three years; stipes/fronds within a whole individual undergo senescence, where each frond may persist for approximately 100 days.
Gracilaria
Gracilaria is a genus of red algae (Rhodophyta) notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish. Various species in the genus are cultivated among Asia, South America, Africa and Oceania. Gracilaria contains the following subtaxa: Gracilaria abbottiana M.D.Hoyle Gracilaria abyssalis Gurgel & Yoneshigue-Valentin Gracilaria aculeata (Hering) Papenfuss Gracilaria aggregata Hooker f. & Harvey Gracilaria ambigua Greville Gracilaria apiculata P.
Beggiatoa
Beggiatoa is a genus of Gammaproteobacteria belonging to the order Thiotrichales, in the Pseudomonadota phylum. This genus was one of the first bacteria discovered by Ukrainian botanist Sergei Winogradsky. During his research in Anton de Bary's laboratory of botany in 1887, he found that Beggiatoa oxidized hydrogen sulfide (H2S) as an energy source, forming intracellular sulfur droplets, oxygen is the terminal electron acceptor and CO2 is used as a carbon source.
Phycology
Phycology () is the scientific study of algae. Also known as algology, phycology is a branch of life science. Algae are important as primary producers in aquatic ecosystems. Most algae are eukaryotic, photosynthetic organisms that live in a wet environment. They are distinguished from the higher plants by a lack of true roots, stems or leaves. They do not produce flowers. Many species are single-celled and microscopic (including phytoplankton and other microalgae); many others are multicellular to one degree or another, some of these growing to large size (for example, seaweeds such as kelp and Sargassum).