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Edible Seaweed
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while others can have a laxative and electrolyte-balancing effect. Most marine macroalgae are nontoxic in normal quantities, but members of the genus ''Lyngbya'' ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sapporo Ichiban, Catford, London (4073176136)
( ain, サッ・ポロ・ペッ, Satporopet, lit=Dry, Great River) is a city in Japan. It is the largest city north of Tokyo and the largest city on Hokkaido, the northernmost main island of the country. It ranks as the fifth most populous city in Japan. It is the capital city of Hokkaido Prefecture and Ishikari Subprefecture. Sapporo lies in the southwest of Hokkaido, within the alluvial fan of the Toyohira River, which is a tributary stream of the Ishikari. It is considered the cultural, economic, and political center of Hokkaido. As with most of Hokkaido, the Sapporo area was settled by the indigenous Ainu people, beginning over 15,000 years ago. Starting in the late 19th century, Sapporo saw increasing settlement by Yamato migrants. Sapporo hosted the 1972 Winter Olympics, the first Winter Olympics ever held in Asia, and the second Olympic games held in Japan after the 1964 Summer Olympics. Sapporo is currently bidding for the 2030 Winter Olympics. The Sapporo Dome hos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms ''colloid'' and ''emulsion'' are sometimes used interchangeably, ''emulsion'' should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also pos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Icelandic Cuisine
''Randabrauð'', the cuisine of Iceland, has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to the fact that Iceland has traditionally been inhabited only near its coastline. Popular foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð, and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót; it includes a selection of traditionally cured meat and fish products served with ''rúgbrauð'' (dense dark and sweet rye bread) and brennivín (an Icelandic akvavit). The flavors of this traditional country food originate in its preservation methods; pickling in fermented whey or brine, drying, and smoking. Modern Icelandic chefs usually emphasise the quality of available ingredients rather than age-old cooking traditions and methods. Numerous restaurants in Iceland specialise in seafood. At the annual Food and Fun chef's competition (held since 2004), competitors create in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), '' gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gastrointestinal Tract
The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organ (biology), organs of the digestive system, in humans and other animals, including the esophagus, stomach, and intestines. Food taken in through the mouth is digestion, digested to extract nutrients and absorb energy, and the waste expelled at the anus as feces. ''Gastrointestinal'' is an adjective meaning of or pertaining to the stomach and intestines. Nephrozoa, Most animals have a "through-gut" or complete digestive tract. Exceptions are more primitive ones: sponges have small pores (ostium (sponges), ostia) throughout their body for digestion and a larger dorsal pore (osculum) for excretion, comb jellies have both a ventral mouth and dorsal anal pores, while cnidarians and acoels have a single pore for both digestion and excretion. The human gastrointestinal tract consists o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sulfuric Acid
Sulfuric acid (American spelling and the preferred IUPAC name) or sulphuric acid ( Commonwealth spelling), known in antiquity as oil of vitriol, is a mineral acid composed of the elements sulfur, oxygen and hydrogen, with the molecular formula . It is a colorless, odorless and viscous liquid that is miscible with water. Pure sulfuric acid does not exist naturally on Earth due to its strong affinity to water vapor; it is hygroscopic and readily absorbs water vapor from the air. Concentrated sulfuric acid is highly corrosive towards other materials, from rocks to metals, since it is an oxidant with powerful dehydrating properties. Phosphorus pentoxide is a notable exception in that it is not dehydrated by sulfuric acid, but to the contrary dehydrates sulfuric acid to sulfur trioxide. Upon addition of sulfuric acid to water, a considerable amount of heat is released; thus the reverse procedure of adding water to the acid should not be performed since the heat released may boi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacuole
A vacuole () is a membrane-bound organelle which is present in plant and fungal cells and some protist, animal, and bacterial cells. Vacuoles are essentially enclosed compartments which are filled with water containing inorganic and organic molecules including enzymes in solution, though in certain cases they may contain solids which have been engulfed. Vacuoles are formed by the fusion of multiple membrane vesicles and are effectively just larger forms of these. The organelle has no basic shape or size; its structure varies according to the requirements of the cell. Discovery Contractile vacuoles ("stars") were first observed by Spallanzani (1776) in protozoa, although mistaken for respiratory organs. Dujardin (1841) named these "stars" as ''vacuoles''. In 1842, Schleiden applied the term for plant cells, to distinguish the structure with cell sap from the rest of the protoplasm. In 1885, de Vries named the vacuole membrane as tonoplast. Function The function and signifi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Desmarestia
''Desmarestia'' is a genus of brown algae found worldwide. It is also called acid weed, acidweed, ', sea sorrel, (), ', mermaid's hair, landlady's wig, or '. However, 'sea sorrel' can also specifically refer to ''Desmarestia viridis''. Members of this genus can be either annual or perennial. Annual members of this genus store sulfuric acid in intracellular vacuoles. When exposed to air they release the acid, thereby destroying themselves and nearby seaweeds in the process. They are found in shallow intertidal zones. Ingesting sulfuric acid can cause severe digestive problems. but since sulfuric acid tastes extremely sour, members of the genus are unlikely to be eaten in harmful quantities. The genus was named in honor of Anselme Gaëtan Desmarest. Species AlgaeBase lists 32 currently accepted species within the genus ''Desmarestia'', not including variations and subspecies. * ''Desmarestia aculeata'' ( L.) J.V.Lamouroux - Type specimen for the genus * ''Desmarestia ance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seaweed Dermatitis
''Lyngbya majuscula'' is a species of filamentous cyanobacteria in the genus ''Lyngbya''. It is named after the Dane Hans Christian Lyngbye. As a result of recent genetic analyses, several new genera were erected from the genus ''Lyngbya'': ''e.g.'', ''Moorea'', '' Limnoraphis'', '' Okeania'', '' Microseira'', and '' Dapis''. Almost 300 different secondary metabolites have been isolated from specimens identified as ''L. majuscula''. However, most of these studies lack a molecular identification of the samples. Several specimens identified as ''L. majuscula'' and collected in marine tropical regions are now classified as members of the genera ''Okeania'' and ''Moorea''. Antillatoxin and Kalkitoxin Kalkitoxin, a toxin derived from the cyanobacterium ''Lyngbya majuscula'', induces NMDA receptor mediated neuronal necrosis, blocks voltage-dependent sodium channels, and induces cellular hypoxia by inhibiting the electron transport chain (ETC) ... have been reported to be extra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lyngbya Majuscula
''Lyngbya majuscula'' is a species of filamentous cyanobacteria in the genus '' Lyngbya''. It is named after the Dane Hans Christian Lyngbye. As a result of recent genetic analyses, several new genera were erected from the genus ''Lyngbya'': ''e.g.'', '' Moorea'', '' Limnoraphis'', '' Okeania'', '' Microseira'', and '' Dapis''. Almost 300 different secondary metabolites have been isolated from specimens identified as ''L. majuscula''. However, most of these studies lack a molecular identification of the samples. Several specimens identified as ''L. majuscula'' and collected in marine tropical regions are now classified as members of the genera ''Okeania'' and ''Moorea''. Antillatoxin Antillatoxin (ATX) is a potent lipopeptide neurotoxin produced by the marine cyanobacterium ''Lyngbya majuscula''. ATX activates voltage-gated sodium channels, which can cause cell depolarisation, NMDA-receptor overactivity, excess calcium influx ... and Kalkitoxin have been reported to be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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