Wilber Pseudofish (Poisson d'avril)

Warm-Up 4/1/15

1. What are extremeophiles? Why are they thought to be similar to some of the earliest life on earth?

2. What are the two main types of phytoplankton?

Multicellular Primary Producers: Seaweed and Plants

Primary Producers: Mainly Belong to the Kingdoms Plantae and Protista (Algae)

• Seaweeds are not plants. They are multicellular algae (which are classified as protist)

• AKA: Macrophytes or Macroalgae• They are all eukaryotic

General Seaweed Structures

Lack true stems, leaves and roots– Thallus (Frond)- Complete body– Blades - leaf like flattened portion . Main

photosynthetic regions. Not leaves as they lack veins.

– Pneumatocysts (Gas Bladder)- helps seaweed to float.

– Stipe - Stem like structure.– Holdfast - allows thallus to attach to the bottom.

Well developed in kelp. Not roots.

Pacific Spiny Lumpsucker

(Eumicrotremus orbis)

Types of seaweed

• Green• Brown• Red

Phylum Chlorophyta Green Algae• Primary Photosynthetic Pigment: Chlorophyll

• Mostly terrestrial and fresh water• ~7,000 species; only 10% marine• Most are unicellular• It is believed that land plants evolved from this group.

Types of Green Algae• Caulerpa- Invasive species. Used to be used as

decoration in aquariums.

Types of Green Algae

• Halimeda– calcareous algae; calcium

carbonate segments; contribute to formation of sand in the Caribbean

Types of Green Algae

• Ulva (Sea lettuce)• Ulva species can be

eaten in soups and salads, and used as a substitute for nori, the popular seaweed in sushi.

Phylum Phaeophyta ‐ Brown Algae• Primary Photosynthetic Pigment: fucoxanthin• Structurally more complex• Microscopic filamentous or big shrub like plants‐

Kelp Is a type of Brown Algae

• Mostly marine, prefer Cool water• Majority prefer rough intertidal zone• May attach in 15 20 meter depths‐

Kelp forest locations

• Some are planktonic• Some float in large

masses• Sargassum is a genus of

large brown seaweed that floats in island-like masses

Phylum Rhodophyta Red Algae‐

• Primary Photosynthetic Pigment: Phycobilins• Most abundant algae• Small, fragile, and delicate• Feathery• Filamentous• Marine – found in all ocean

No Common name (Marrus orthocanna)

Warm-Up 4/6/15

1. What is green algae green?2. Why is brown algae brown?3. Which of the three types of algae we discussed tends

to form the largest structures?

Economic Uses of Algae

• Marine algae, as primary producers, are ecologically important, and economically have been used as food and medicines for centuries.

• Today, various species of marine algae provide not only food but also produce extracts such as agar, carrageenans, and alginates.

• These extracts are used in numerous food, pharmaceutical, cosmetic, and industrial applications.

Algae as the entrée• Kombu, nori and wakame (Japan)

Kombu = LaminariaNori = PorphyraWakame = Undaria stipes and blades

• Hai dai - (China)Laminaria

• Limu (Hawaii) - [Miscellaneous algal species] Limu kohu = Asparagopsis taxiformis Limu wawaeiole = Codium Limu huluhuluwaena = Grateloupia filicina Limu palahalaha = Ulva

• Dulse (Scotland); Dillisk - (Ireland); Sol - (Iceland) Rhodymenia palmata

• Irish moss or Carraghean (Europe)Chondrus crispus

• Nori or Amanori (Japan); Zicai (China)Porphyra

Secondary Products of Brown AlgaeAlginic Acid (Alginate) is a colloidal product used for thickening, suspending, stabilizing, emulsifying, gel-forming, or film-forming, as required.• About half of the alginate produced is used for

making ice cream and other dairy products, the rest is used in other products, including shaving cream, rubber, or paint.

• In textiles, alginates are used to thicken fiber-reactive dye pastes, which facilitates sharpness in printed lines and conserves dyes.

• Dentists use alginates to make dental impressions of teeth.

Applications using Alginates

• FOOD (Nondairy):Frozen foods, Pastry fillings, Syrups, Bakery icings, Relishes, Cooked/ instant puddings, Meringues, Chiffons, Dessert gels, Candies, Fruit juices, Jams & Jellies, Sauces and gravies, Pimiento strips, Salad dressings

FOOD (Dairy):Whipped toppings, Milk shakes, Cheeses, Flans and custards, Instant breakfasts, Ice Cream

INDUSTRIAL: Paper sizing / coatings, Adhesives, Textile printing / dyeing Air freshener gels, Explosives, Boiler compounds, Polishes Antifoaming agents, Ceramics, Welding rods, Cleaners, Castings and impressions, Enzyme immobilization

MEDICAL & PHARMACEUTICAL:Baulking agents, Capsules and tablets, Lotions and creams, Ulcer products

Brown Algae Farm

Secondary Products of Red Algae

Carrageenan is similar to agar, but requires higher concentrations to form gels.• Carrageenan is used for stabilizing chocolate,

milk, egg nog, ice cream, sherbets, instant puddings, frostings, creamed soups, etc.

Carrageenan

• FOOD (Nondairy):Frozen foods, Dessert gels, Pastry fillings Fruit juices, Syrups, Jams & Jellies, Bakery icings, Sauces and gravies, Relishes, Pimiento strips, Cooked/ instant puddings, Salad dressings, Chiffons

FOOD (Dairy):Whipped toppings, Milk shakes, Skim milk, Evaporated milk, Chocolate milk, Cheeses, Cottage cheese, Infant formulas, Flans and custards, Yogurt, Instant breakfasts, Ice cream

INDUSTRIAL: Air freshener gels, Tertiary oil treatment, Cleaners, Enzyme immobilization, Electrophoretic media, Chromatographic media

MEDICAL & PHARMACEUTICAL: Laxatives, Baulking agents, Capsules and tablets, Lotions and creams, Shampoos, Ulcer products, Toothpastes

• Agar is another colloidal agent used for thickening, suspending, and stabilizing.

• The greatest use of agar is in association with food preparation and in the pharmaceutical industry (as a laxative, or as an inert carrier for drug products where slow release of the drug is required).

• Agar is used in bacteriology and mycology as a stiffening agent in growth media..

• In food, agar is used as a substitute for gelatin, as an antidrying agent in breads and pastry, and also for gelling and thickening purposes. It is used in the manufacture of processed cheese, mayonnaise, puddings, creams, and jellies and in the manufacture of frozen dairy products.

Agar

• FOOD (Nondairy): Frozen foods, Dessert gels, Bakery icings, Candies, Meringues, Fruit juices

• FOOD (Dairy):Cheeses, Yogurt • INDUSTRIAL:Paper sizing / coatings, Microtomy media, Adhesives,

Electrophoretic media, Textile printing / dyeing, Chromatographic media, Castings and impressions, Conductivity bridges

• MEDICAL & PHARMACEUTICAL:Laxatives, Capsules and tablets, Baulking agents, Suppositories, Radiology suspending agents, Anticoagulants

Sea Spider (Endeis spinosa)

1. What are the three uses of kelp Bren Smith (the fisherman turned kelp farmer) spoke of in the video?

2. What are the three algae secondary products we discussed yesterday?

Flowering Plants Angiosperms‐

• Kingdom Plantae– Dominant on land, limited in the ocean– True leaves stems and roots specialized tissues for ‐

transport of water and photosynthesize– Flower reproductive organ

• Adapted to high salinity– Sea Grasses– Salt Marsh Plants– Mangroves

Sea Grasses• Truly marine- rarely exposed during low tide•Rhizomes- horizontal stems that grow beneath the sediment, roots and shoots grow off these.

•Pollen (male gamete)– Transported via water to other flowers; usually released

in strands.• Seeds develop inside tiny fruit and are dispersed by water.•Eelgrass is the most widely distributed of the 60 species of known seagrass

Type of Sea Grasses

– Eel grass– Turtle grass– Manatee grass

Eel grass• Long, ribbon-like leaves• Wide, tube-shaped sheath at

the base of each leaf• Leaves can grow to 4 feet long,

but vary in size depending on the plant’s location

Turtle grass• Turtle grass is

characterized by its flat, strap-like blades.

• Blades can be 4 - 30 inches tall and 1 - 1.5 inches wide.

Manatee grass• Manatee grass is

characterized by its thin blades that are cylindrical in cross section rather than flat, as occurs in most other seagrass types.

• Blades are 4 - 12 inches in length and less than 0.1 inches wide.

END.

Salt marsh

Salt Marsh and Estuary Plants• True Grasses• Not a real marine species just salt tolerant (halophytes).• Partially submerged in salt water periodically• Specialized salt glands excrete excess salt

A halophyte is a plant that grows in waters of high salinity, coming into contact with saline water through its roots or by salt spray, such as in saline semi-deserts, mangrove swamps, marshes and sloughs, and seashores.

Mangroves• Halophyte trees• Protect coastlines from waves• Protect reefs from sediment and toxins• Important nursery for marine organisms

3 Mangrove Species of Florida

• More than 35% of the world’s mangroves are already gone. The figure is as high as 50% in countries such as India, the Philippines, and Vietnam, while in the Americas they are being cleared at a rate faster than tropical rainforests.

Clearing: Mangrove forests have often been seen as unproductive and smelly, and so cleared to make room for agricultural land, human settlements and infrastructure (such as harbours), and industrial areas. More recently, clearing for tourist developments, shrimp aquaculture, and salt farms has also taken place. This clearing is a major factor behind mangrove loss around the word.

Overharvesting: Mangrove trees are used for firewood, construction wood, wood chip and pulp production, charcoal production, and animal fodder. While harvesting has taken place for centuries, in some parts of the world it is no longer sustainable, threatening the future of the forests.

• Climate change: Mangrove forests require stable sea levels for long-term survival. They are therefore extremely sensitive to current rising sea levels caused by global warming and climate change.