Transcript Multicellular and Primary Producers

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
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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
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Kombu, nori and wakame (Japan)
Kombu = Laminaria
Nori = Porphyra
Wakame = 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
Algae
Alginic Acid (Alginate) is a colloidal product used for
thickening, suspending, stabilizing, emulsifying, gelforming, 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 fiberreactive dye pastes, which facilitates sharpness in
printed lines and conserves dyes.
• Dentists use alginates to make dental impressions
of teeth.
Applications using Alginates
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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.