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Pyropia Tenera
''Pyropia tenera'', also known as gim or nori, is a red algal species in the genus ''Pyropia''. The specific name, ''tenera'', means "delicate" and alludes to its small size. It typically grows to lengths between 20 and 50 cm. It is most typically found in the western Pacific Ocean and the Indian Ocean. Mariculture In both Wales and Japan, ''P. tenera'' (and ''P. yezoensis'') serve as a principal component of dried seaweed food, and has been actively cultivated since ancient times. In Japan, it is most often used in ''nori'', (and in China as ''zicai'', and Korea as '' gim''), and as such is a prime ingredient in sushi. In Wales (and to some degree, England), it is used in the traditional food, laverbread. Like many of the edible seaweed species, it is susceptible to infection by the parasitic oomycete ''Pythium porphyrae ''Pythium porphyrae'', is a parasitism, parasitic species of oomycete in the family Pythiaceae. It is the cause of red rot disease or red wasting ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frans Reinhold Kjellman
Frans Reinhold Kjellman (4 November 1846 – 22 April 1907) was a Swedish botanist who specialized in marine phycology and is known in particular for his work on Arctic algae. Kjellman became a Ph.D. and docent of botany at the University of Uppsala in 1872, taught at the Fjellstedt School, founded by Peter Fjellstedt, in Uppsala 1872–1878, and was appointed professor extraordinary at the University 1883. He was acting professor of botany 1893–1897 and briefly in 1899, before being appointed to the Borgströmian Professorship of Botany and Practical Economy in December 1899. He participated in several Arctic expeditions and was the botanist under Adolf Erik Nordenskiöld Nils Adolf Erik Nordenskiöld (18 November 183212 August 1901) was a Finland-Swedish aristocrat, geologist, mineralogist and Arctic explorer. He was a member of the Fenno-Swedish Nordenskiöld family of scientists and held the title of a friher ... in 1878 aboard the S/S Vega, the first ship to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
England
England is a country that is part of the United Kingdom. It shares land borders with Wales to its west and Scotland to its north. The Irish Sea lies northwest and the Celtic Sea to the southwest. It is separated from continental Europe by the North Sea to the east and the English Channel to the south. The country covers five-eighths of the island of Great Britain, which lies in the North Atlantic, and includes over 100 smaller islands, such as the Isles of Scilly and the Isle of Wight. The area now called England was first inhabited by modern humans during the Upper Paleolithic period, but takes its name from the Angles, a Germanic tribe deriving its name from the Anglia peninsula, who settled during the 5th and 6th centuries. England became a unified state in the 10th century and has had a significant cultural and legal impact on the wider world since the Age of Discovery, which began during the 15th century. The English language, the Anglican Church, and Engli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Seaweeds
An edible item is any item that is safe for humans to eat. "Edible" is differentiated from "eatable" because it does not indicate how an item tastes, only whether it is fit to be eaten. Nonpoisonous items found in nature – such as some mushrooms, insects, seaweed, and so forth – are referred to as edible. Processed items that normally are not ingested but are specially manufactured to be so, like edible underwear or edible packaging, are also labeled as edible. Edible items in nature It is estimated that approximately half of about 400,000 plant species on earth are edible, yet ''Homo sapiens'' consume only about 200 plant species, because these are the simplest to domesticate. Edible plants found in nature include certain types of mushrooms, flowers, seeds, berries, seaweed, and cacti. Being able to identify the versions of these plants that are safe to eat is an important survival skill. Many animals are also edible, including domesticated livestock as well as wild insec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bangiophyceae
Bangiophyceae is a class of red algae. In some classifications it is merged with the Florideophyceae to form the Rhodophyceae. The Bangiophyceae, as defined traditionally, are paraphyletic. Their taxonomic identification has been difficult because of a lack of distinct morphological features, and the presumed morphological plasticity of the species. Molecular tools are required to elucidate the relationships within this assemblage. It is still used by some sources, and defined ''sensu stricto'' (including ''Bangia'' and ''Porphyra'' but not the species included in Florideophyceae Florideophyceae is a class of red algae. They were once thought to be the only algae to bear pit connections, but these have since been found in the filamentous stage of the Bangiaceae. They were also thought only to exhibit apical growth, but t ...) is considered a valid clade. References {{Taxonbar, from=Q1349723 Red algae classes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algae Of Korea
Algae (; singular alga ) is an informal term for a large and diverse group of photosynthesis, photosynthetic eukaryotic organisms. It is a polyphyletic grouping that includes species from multiple distinct clades. Included organisms range from unicellular organism, unicellular microalgae, such as ''Chlorella,'' ''Prototheca'' and the diatoms, to multicellular forms, such as the Macrocystis pyrifera, giant kelp, a large brown algae, brown alga which may grow up to in length. Most are aquatic and autotrophic (they generate food internally) and lack many of the distinct cell and tissue types, such as stomata, xylem and phloem that are found in embryophyte, land plants. The largest and most complex marine algae are called seaweeds, while the most complex freshwater forms are the ''Charophyta'', a phylum, division of green algae which includes, for example, ''Spirogyra'' and stoneworts. No definition of algae is generally accepted. One definition is that algae "have chlorophyll ''a'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pythium Porphyrae
''Pythium porphyrae'', is a parasitism, parasitic species of oomycete in the family Pythiaceae. It is the cause of red rot disease or red wasting disease, also called ' () in Japanese language, Japanese. The Botanical name, specific epithet ''porphyrae'' () stems from the genus of one of its common hosts, ''Porphyra'', and the purple-red color of the lesions on the thallus of the host. However, many of its hosts have been moved from the genus ''Porphyra'' to ''Pyropia''. Economic impact ''Pythium porphyrae'' can destroy an entire crop of nori within 3 weeks.ARASAKI, S. (1962). Studies on the artificial culture of Porphyra tenera Kjellm. 111. On the red wasting disease of Porphyra, especially on the physiology of the causal fungus Pythium sp.nov. [In Japanese, English summary.] Journal of the Agricultural Laboratory, Abiko, Japan. Central Research Institute of Electric Power Industry 3, 87-93 It prefers low salinity and warm water (24-28 °C).SUTO, S., SAITO, Y., AKIYAMA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oomycete
Oomycota forms a distinct phylogenetic lineage of fungus-like eukaryotic microorganisms, called oomycetes (). They are filamentous and heterotrophic, and can reproduce both sexually and asexually. Sexual reproduction of an oospore is the result of contact between hyphae of male antheridia and female oogonia; these spores can overwinter and are known as resting spores. Asexual reproduction involves the formation of chlamydospores and sporangia, producing motile zoospores. Oomycetes occupy both saprophytic and pathogenic lifestyles, and include some of the most notorious pathogens of plants, causing devastating diseases such as late blight of potato and sudden oak death. One oomycete, the mycoparasite '' Pythium oligandrum'', is used for biocontrol, attacking plant pathogenic fungi. The oomycetes are also often referred to as water molds (or water moulds), although the water-preferring nature which led to that name is not true of most species, which are terrestrial pathogens. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parasitism
Parasitism is a Symbiosis, close relationship between species, where one organism, the parasite, lives on or inside another organism, the Host (biology), host, causing it some harm, and is Adaptation, adapted structurally to this way of life. The entomologist E. O. Wilson has characterised parasites as "predators that eat prey in units of less than one". Parasites include single-celled protozoans such as the agents of malaria, sleeping sickness, and amoebic dysentery; animals such as hookworms, lice, mosquitoes, and vampire bats; fungi such as Armillaria mellea, honey fungus and the agents of ringworm; and plants such as mistletoe, dodder, and the Orobanchaceae, broomrapes. There are six major parasitic Behavioral ecology#Evolutionarily stable strategy, strategies of exploitation of animal hosts, namely parasitic castration, directly transmitted parasitism (by contact), wikt:trophic, trophicallytransmitted parasitism (by being eaten), Disease vector, vector-transmitted paras ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laverbread
Laverbread (; cy, bara lafwr or '; ga, 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 . It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. The principal variety is . ''Porphyra'' (laver seaweed) is classified as red algae; it tends to be a brownish colour, but boils down to a dark green pulp when prepared. Laver seaweed has a high content of dietary minerals, particularly iodine and iron. The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters. Laver seaweed has been cultivated as a food in Wales since at least the 17th century. It is prepared by repeated washings and then boiling until it becomes the soft purée-like product known as laverbread. The gelatinous paste that results can then b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also referred to as , or . The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the ''chōnin'' class in the Edo period. Sushi is traditionally made with white rice, medium-grain white rice, though it can be prepared with brown rice or Short grain rice, short-grain rice. It is very often prepared with seafood, such as Squid as food, squid, eel, Japanese amberjack, yellowtail, salmon, tuna or Crab stick, imitation crab meat. Many types of sushi are Vegetarian cuisine, vegetarian. It is often served with , wasabi, and soy sauce. Daiko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ''miyeok'' and '' dasima'', ''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. Gimbap is a fancier adaptation, in which gim is not only rolled with rice, but also meat, fish, or vegetables. Gim also can be eaten without rice by roasting with sesame oil or frying and cutting it to make side dishes (''banchan'') such as bugak. History The earliest mention of edible seaweed in Korea is recorded in the ''Memorabilia of the Three Kingdoms'' ( 1280s); this text, created during the Goryeo era, documents the history of the Three Kingdoms Period ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
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