Cold-water Coral
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Cold-water Coral
The habitat of deep-water corals, also known as cold-water corals, extends to deeper, darker parts of the oceans than coral, tropical corals, ranging from near the surface to the abyssal zone, abyss, beyond where water temperatures may be as cold as . Deep-water corals belong to the Cnidaria, Phylum Cnidaria and are most often Scleractinia, stony corals, but also include Antipatharia, black and thorny corals and Alcyonacea, soft corals including the Gorgonians (sea fans). Like tropical corals, they provide habitat to other species, but deep-water corals do not require zooxanthellae to survive. While there are nearly as many species of deep-water corals as shallow-water species, only a few deep-water species develop traditional reefs. Instead, they form aggregations called patches, banks, bioherms, massifs, thickets or groves. These aggregations are often referred to as "reefs," but differ structurally and functionally. Deep sea reefs are sometimes referred to as "mounds," which mo ...
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Bubblegum Coral On Davidson
Bubble gum or bubblegum is a type of chewing gum, designed to be inflated out of the mouth as a bubble. Bubble gum flavor While there is a bubble gum "flavor" – which various artificial flavorings including esters are mixed to obtain – it varies from one company to another. Esters used in synthetic bubblegum flavoring may include methyl salicylate, ethyl butyrate, benzyl acetate, amyl acetate or cinnamic aldehyde. A natural bubble gum flavoring can be produced by combining banana, pineapple, cinnamon, cloves, and wintergreen. Vanilla, cherry, lemon, and orange oil have also been suggested as ingredients. Composition In modern chewing gum, if natural rubber such as chicle is used, it must pass several purity and cleanliness tests. However, most modern types of chewing gum use synthetic gum-based materials. These materials allow for longer lasting flavor, a better texture, and a reduction in tackiness. History In 1928, Walter Diemer, an accountant for the Fleer Chewing G ...
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