Scientific Name

Alfalfa

Alfalfa caterpillar Algae

Algae, agar-producing

Algae, alginate-producing

Algae, bark

Algae, brown

Algae, carrageenan-producing Algae, coralline

Algae/cyanobacteria, edible1

Medicago sativa Colias philodice members of Kingdom Protista— all phyla

Acanthopeltis spp., Ahnfeltia spp., Gelidium spp. (principal source), Gracilaria spp., Pterocladia spp., and others

Ascophyllum spp., Durvillea spp., Ecklonia spp., Laminaria spp., Macrocystis spp., and others Pleurococcus spp. and others (see footnote under Bark, green algae that inhabit) members of Phylum Chromophyta, Kingdom Protista Chondrus crispus, Eucheuma spp., and others Bossiella spp., Corallina spp., Lithothamnion spp., and others Chlorella, Irish moss (Chondrus crispus), kelp (Laminaria spp.), laver or nori (Porphyra spp.), spir-ulina (Spirulina spp.), wakame (Undaria spp.), and others

1. More than 150 species of algae and cyanobacteria are known to be edible, but most of the approximately half million tons of dried algae consumed annually consists of species of Laminaria, Porphyra, and Undaria. Most commercially grown nori consists of the fronds of Porphyra tenera, but other species of Porphyra are edible. During their life cycles, Porphyra spp. alternate between the familiar frond (bladed) form and a relatively inconspicuous filamentous form that was discovered after a British phycologist germinated spores of Porphyra umbilicaulis in a culture dish in her laboratory. The filamentous form previously had been considered a distinct species that had been named Conchocelis rosea. Species of Ascophyllum, Fucus, Laminaria, and Macrocystis are harvested for animal and poultry feeds. Dunaliella bardawil is cultured commercially as a source of beta-carotene and glycerol. Spirulina spp. (cyanobacteria) have a protein content of up to 70%; they are commercially cultivated for human consumption, particularly in Mexico and Israel, and have a been a staple food of natives of the Lake Chad region in Africa for centuries.

Stern-Jansky-Bidlack: I Appendices I 1. Scientific Names of I I © The McGraw-Hill

Introductory Plant Biology, Organisms Mentioned in Companies, 2003

Ninth Edition the Text

Appendix 1

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