Irish Fisheries Investigations
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Champ Potatoes 13% 8% 5% 12% of an Adult’S Guideline Daily Amount
Nutritional information per portion: calories fat saturates sugars salt 227.2 8.9g 1.5g 4.5g 0.7g Champ Potatoes 13% 8% 5% 12% of an adult’s guideline daily amount Champ is an Irish recipe for mashed potatoes that includes spring onions. Transform Champ into Colcannon, which is similar but has cabbage added to it. Made it? Rate it! Dairy, mustard Beth Tweddle MBE is a professional gymnast for Great Britain and three times World Champion. “Gymnastics involves short bursts of high-intensity activity, so it is really important that I keep my muscles well fuelled with energy from carbohydrates. For this, I eat mashed potato and for a well-balanced diet, I make sure I always have my five fruit and veg a day.” Equipment Ingredients Kettle Serves 4 for Champ, 6 for Colcannon For Colcannon: Large saucepan 700g large potatoes ½ Savoy cabbage (King Edward, Desiree or Maris Potato peeler 1 x 15ml spoon olive oil Pipers are best for mash) Sharp knife 3 x 15ml spoons cold water 125ml semi-skimmed milk Chopping board Black pepper ½ vegetable stock cube Measuring jug Small bunch fresh parsley (optional) 2 x 15ml spoons olive oil Small saucepan/microwave 1 x 5ml spoon grainy mustard Wooden spoon 1 bunch spring onions Measuring spoons Black pepper Colander Frying pan (optional) Pan stand Potato masher Electric whisk (optional) Job Number: Job Number: 18324 18324 Job Number: 18324 Project: Project: Revised logo Revised logo Project: Revised logo Client: Client: SFT SFT Client: SFT Stage Stage 1 1 Stage 1 Designer Designer HB HB This recipe was analysed using Saffron. -
Evolutionary History and the Life Cycle of Seaweeds
Evolutionary history and the life cycle of seaweeds Evolution Technical and As discussed near the beginning of this book, the impact of algae on the global scientific details ecosystem is enormous. It is estimated that they are currently responsible for about 90% of the oxygen that is released into the atmosphere. Furthermore, their contribution to the physical conditions on Earth were vitally important in setting the stage for the evolution of higher organisms. The first signs of life on our planet date back to a time when it was still very young. Earth was formed about 4.5 billion years ago and it is thought that the earliest organisms had already appeared more than 3.8 billion years ago. During this period, the conditions on Earth were very different from those of today. A particular indication of the physical state of the planet was the nearly total absence of oxygen in the atmosphere, less than one part in ten billion. Life consisted of simple, unicellular organisms, the so-called prokaryotes, which most closely resemble present-day bacteria. The prokaryotes encom- pass two separate domains (or superkingdoms): the Bacteria and the Archaea. Y, ffThe evolution of microal- Earth is formed Present day gae and macroalgae on Earth. 4 3 2 1 0 The thick lines indicate times Blue-green microalgae during which there was a rapid ■ increase in the occurrence of ■ Brown algae these species. Macroalgae became prevalent about 500 ■ Red algae to 800 million years ago. ■ Green algae About 2.5 to 1.5 billion years ago, there was a noticeable change in the Earth’s atmosphere, as the amount of oxygen in it started to increase. -
A Celebration of Irish Food, Drink & Culture
A CELEBRATION OF IRISH FOOD, DRINK & CULTURE MARCH 12-18 TO SHARE PUB GRUB HAND CUT CHIPS 5 V POTATO LEEK SOUP 4 Rí Rá SALAD 12 GF PUBLICAN’S Malt vinegar mayo Cup of creamy potato Baby spinach, grilled REUBEN 13 soup, crispy potato salmon, goat cheese, Irish Corned beef brisket, CHIPS & CURRY 6 V croutons, frizzled leeks rasher, pickled red onions, grilled rye, house pickled Hand cut chips, creamy lemon-thyme cabbage, Swiss cheese, McDonnells Irish curry PUB POUTINE 11 dressing Marie Rose sauce & sauce Hand cut chips, corned choice of side beef brisket, cheese curds, GALWAY CHICKEN POTATO CAKES 7 V green onion, McDonnells SANDWICH 13 Pan-seared cheddar, HOOLEY KEBAB 12 Grilled chicken, Irish scallion & mashed potato, Irish curry sauce Warm pita, sliced gyro rasher, melted cheddar, savory sour cream, beef, lettuce, tomato, red Irish curry mayo, lettuce, balsamic reduction WINGS 10 onion, Sriracha mayo, Your choice of mild, tomato & choice of side tzatziki sauce & choice SAUSAGE ROLLS 9 Guinness BBQ or Jameson of side Irish sausages wrapped in Whiskey honey glaze THE BURGER * 12 golden baked puff pastry, Choice of cheddar, Swiss Guinness mustard sauce or blue cheese crumbles, P10PORTSMOUTH lettuce, tomato, red onion & choice of side IRISH CLASSICS 2018 LLC PINT ©PERFECT ALL-DAY IRISH BREAKFAST * 14 BEEF & GUINNESS STEW 14 A proper fry-up of two eggs, Irish sausages & Beef, carrots, celery & onions, Guinness stock, rashers, black & white pudding, grilled tomato, mashed potatoes, Irish brown bread sautéed mushrooms, toast CHICKEN BOXTY 14 -
Chemical Composition and Potential Practical Application of 15 Red Algal Species from the White Sea Coast (The Arctic Ocean)
molecules Article Chemical Composition and Potential Practical Application of 15 Red Algal Species from the White Sea Coast (the Arctic Ocean) Nikolay Yanshin 1, Aleksandra Kushnareva 2, Valeriia Lemesheva 1, Claudia Birkemeyer 3 and Elena Tarakhovskaya 1,4,* 1 Department of Plant Physiology and Biochemistry, Faculty of Biology, St. Petersburg State University, 199034 St. Petersburg, Russia; [email protected] (N.Y.); [email protected] (V.L.) 2 N. I. Vavilov Research Institute of Plant Industry, 190000 St. Petersburg, Russia; [email protected] 3 Faculty of Chemistry and Mineralogy, University of Leipzig, 04103 Leipzig, Germany; [email protected] 4 Vavilov Institute of General Genetics RAS, St. Petersburg Branch, 199034 St. Petersburg, Russia * Correspondence: [email protected] Abstract: Though numerous valuable compounds from red algae already experience high demand in medicine, nutrition, and different branches of industry, these organisms are still recognized as an underexploited resource. This study provides a comprehensive characterization of the chemical composition of 15 Arctic red algal species from the perspective of their practical relevance in medicine and the food industry. We show that several virtually unstudied species may be regarded as promis- ing sources of different valuable metabolites and minerals. Thus, several filamentous ceramialean algae (Ceramium virgatum, Polysiphonia stricta, Savoiea arctica) had total protein content of 20–32% of dry weight, which is comparable to or higher than that of already commercially exploited species Citation: Yanshin, N.; Kushnareva, (Palmaria palmata, Porphyra sp.). Moreover, ceramialean algae contained high amounts of pigments, A.; Lemesheva, V.; Birkemeyer, C.; macronutrients, and ascorbic acid. Euthora cristata (Gigartinales) accumulated free essential amino Tarakhovskaya, E. -
Canadian Manuscript Report of Fisheries and Aquatic Sciences No. 1892
1Bc12 DFO Lib ary MPO - B bliothèque III II I Ill 11 1 111 II II 12022050 The Collection and Processing of Commercial Catch/Effort Statistics in the Scotia-Fundy Region During 1967-82 J. McMillan and R.N. O'Boyle ' e.ish.atees & Otdans iketY 30 1966 •,•• SEP .t • Marine Fish Division Bedford Institute of Oceanography tOVitO tO 44, Department of Fisheries and Oceans s Pèc'ts & Océans Dartmouth, Nova Scotia LillI B2Y 4A2 August 1986 e - Jr Canadian Manuscript Report of Fisheries and Aquatic Sciences No. 1892 : 223 Canadian Manuscript Report of Fisheries and Aquatic Sciences Manuscript reports contain scientific and technical information that contributes to existing knowledge but which deals with national or regional problems. Distribu- tion is restricted to institutions or individuals located in particular regions of Canada. H owever, no restriction is placed on subject matter, and the series reflects the broad interests and policies of the Department of Fisheries and Oceans, namely, fisheries and aquatic sciences. Manuscript reports may be cited as full publications. The correct citation appears above the abstract of each report. Each report is abstracted in Aquatic. Sciences and Fisheries Abstracts and indexed in the Department's annual index to scientific and technical publications. Numbers 1-900 in this series ,were issued as Manuscript Reports (Biological Series) of the Biological Board of Canada, and subsequent to 1937 when the name of the Board was changed by Act of Parliament, as Manuscript Reports (Biological Series) of the Fisheries Research Board of Canada. Numbers 901-1425 were issued as Manuscript Reports of the Fisheries Research Board of Canada. -
Plant Life MagillS Encyclopedia of Science
MAGILLS ENCYCLOPEDIA OF SCIENCE PLANT LIFE MAGILLS ENCYCLOPEDIA OF SCIENCE PLANT LIFE Volume 4 Sustainable Forestry–Zygomycetes Indexes Editor Bryan D. Ness, Ph.D. Pacific Union College, Department of Biology Project Editor Christina J. Moose Salem Press, Inc. Pasadena, California Hackensack, New Jersey Editor in Chief: Dawn P. Dawson Managing Editor: Christina J. Moose Photograph Editor: Philip Bader Manuscript Editor: Elizabeth Ferry Slocum Production Editor: Joyce I. Buchea Assistant Editor: Andrea E. Miller Page Design and Graphics: James Hutson Research Supervisor: Jeffry Jensen Layout: William Zimmerman Acquisitions Editor: Mark Rehn Illustrator: Kimberly L. Dawson Kurnizki Copyright © 2003, by Salem Press, Inc. All rights in this book are reserved. No part of this work may be used or reproduced in any manner what- soever or transmitted in any form or by any means, electronic or mechanical, including photocopy,recording, or any information storage and retrieval system, without written permission from the copyright owner except in the case of brief quotations embodied in critical articles and reviews. For information address the publisher, Salem Press, Inc., P.O. Box 50062, Pasadena, California 91115. Some of the updated and revised essays in this work originally appeared in Magill’s Survey of Science: Life Science (1991), Magill’s Survey of Science: Life Science, Supplement (1998), Natural Resources (1998), Encyclopedia of Genetics (1999), Encyclopedia of Environmental Issues (2000), World Geography (2001), and Earth Science (2001). ∞ The paper used in these volumes conforms to the American National Standard for Permanence of Paper for Printed Library Materials, Z39.48-1992 (R1997). Library of Congress Cataloging-in-Publication Data Magill’s encyclopedia of science : plant life / edited by Bryan D. -
Valuable Biomolecules from Nine North Atlantic Red Macroalgae: Amino Acids, Fatty Acids, Carotenoids, Minerals and Metals
Natural Resources, 2016, 7, 157-183 Published Online April 2016 in SciRes. http://www.scirp.org/journal/nr http://dx.doi.org/10.4236/nr.2016.74016 Valuable Biomolecules from Nine North Atlantic Red Macroalgae: Amino Acids, Fatty Acids, Carotenoids, Minerals and Metals Behnaz Razi Parjikolaei1*, Annette Bruhn2, Karin Loft Eybye3, Martin Mørk Larsen4, Michael Bo Rasmussen2, Knud Villy Christensen1, Xavier C. Fretté1 1Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, Odense, Denmark 2Department of Bioscience, Aarhus University, Silkeborg, Denmark 3Food Technology Department, Life Science Division, Danish Technological Institute, Aarhus, Denmark 4Department of Bioscience, Aarhus University, Roskilde, Denmark Received 18 January 2016; accepted 15 April 2016; published 18 April 2016 Copyright © 2016 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/ Abstract In modern society, novel marine resources are scrutinized pursuing compounds of use in the medical, pharmaceutical, biotech, food or feed industry. Few of the numerous marine macroalgae are currently exploited. In this study, the contents of nutritional compounds from nine common North Atlantic red macroalgae were compared: the lipid content was low and constant among the species, whereas the fatty acid profiles indicated that these species constitute interesting sources of polyunsaturated fatty acids (PUFA). The dominating essential and non-essential amino acids were lysine and leucine, aspartic acid, glutamic acid, and arginine, respectively. The amino acid score of the nine algae varied from 44% to 92%, the most commonly first limiting amino acid be- ing histidine. -
Christmas Menu Shandon Stout Wheaten, Irish Butter £3 Traditional
Christmas Menu Shandon Stout Wheaten, Irish Butter £3 Traditional Irish Crubeens, Green Sauce £4 Killough Oysters, Armagh Apple Cider Dressing £2 gf ~.~ Ginger & Lemongrass Spiced Lobster Bisque, Portavogie Prawn Wontons £9 Portavogie Scallops, Comber Leeks, Heggartys Cheddar, Brown Bread Crumbs £12 gfa Co Down Pheasant & Wild Mushroom Pie, Truffled Celeriac Port & Redcurrant Sauce £10 Roast Cauliflower Spiced Dahl, Capers, Shallots, Raisins, Curried Basil & Mint Dressing £7 gf Duck Confit, Braised Puy Lentils, Cranberry & Beetroot £9 gf Crispy Lemon & Thyme Breaded Monkfish, Pickled Cucumber, Lobster Mayo £9 ~.~ Grilled Fillets of Sole, Prawn Ravioli, Butter Poached Prawns, Tomato, Basil & Winter Greens £22 Pork Fillet Saltimbocca, Crispy Belly & Black Pudding Croquette, Roast Apple, Market Pumpkin, Potato Gnocchi £19 Butter Roast Turkey, Glazed Ham Hock, Thyme & Onion Stuffing, Chipolatas, Roasties, Champ, Glazed Root Vegetables, Brussel Sprouts, Cranberry Sauce £18 gfa Wicklow Venison, Braised Red Cabbage, Parsnips, Potato Terrine, Spiced Red Wine Sauce £22 gf 24hr Slow Cooked Beef Cheek, Shandon Stout Gravy, Champ, Glazed Root Vegetables £20 gf Whole Market Fish, Chunky Chips, Market Vegetables (Price change daily ask server) £ gf Peter Hannan’s Himalayan Salt Aged Cote De Boeuf for Two, Chunky Chips, Bushmills Whiskey Pepper Sauce, Market Vegetables £75 gf Chunky Chips £4 gf Market Vegetables £4 gf Market Salad £4 gf ~.~ Stock Christmas Pudding, Bushmills Whiskey Custard £8 gf Armagh Apple, Plum & Hazelnut Crumble, Blackberry Ripple Ice Cream £8 Baked Alphonso Mango & White Chocolate Cheesecake, Passion Fruit Sorbet £8 Pear, Chocolate & Almond Tart, Vanilla Ice Cream £8 Young Buck Blue Cheese, Fruit Soda, Apple & Raisin Chutney £8 gfa Please advise your server if you have an allergy or any special dietary requirements. -
SNH Commissioned Report
Scottish Natural Heritage Commissioned Report No. 574 Biological analyses of underwater video from research cruises in Lochs Kishorn and Sunart, off the Mull of Kintyre and islands of Rum, Tiree and Islay, and in the Firth of Lorn and Sound of Mull approaches COMMISSIONED REPORT Commissioned Report No. 574 Biological analyses of underwater video from research cruises in Lochs Kishorn and Sunart, off the Mull of Kintyre and islands of Rum, Tiree and Islay, and in the Firth of Lorn and Sound of Mull approaches For further information on this report please contact: Laura Steel Scottish Natural Heritage Great Glen House INVERNESS IV3 8NW Telephone: 01463 725236 E-mail: [email protected] This report should be quoted as: Moore, C. G. 2013. Biological analyses of underwater video from research cruises in Lochs Kishorn and Sunart, off the Mull of Kintyre and islands of Rum, Tiree and Islay, and in the Firth of Lorn and Sound of Mull approaches. Scottish Natural Heritage Commissioned Report No. 574. This report, or any part of it, should not be reproduced without the permission of Scottish Natural Heritage. This permission will not be withheld unreasonably. The views expressed by the author(s) of this report should not be taken as the views and policies of Scottish Natural Heritage. © Scottish Natural Heritage 2013. COMMISSIONED REPORT Summary Biological analyses of underwater video from research cruises in Lochs Kishorn and Sunart, off the Mull of Kintyre and islands of Rum, Tiree and Islay, and in the Firth of Lorn and Sound of Mull approaches Commissioned Report No.: 574 Project no: 13879 Contractor: Dr Colin Moore Year of publication: 2013 Background To help target marine nature conservation in Scotland, SNH and JNCC have generated a focused list of habitats and species of importance in Scottish waters - the Priority Marine Features (PMFs). -
A Market Analysis Towards the Further Development of Seaweed Aquaculture in Ireland
Part 1 A Market Analysis towards the Further Development of Seaweed Aquaculture in Ireland Principal authors Máirtín Walsh, BIM Lucy Watson, BIM Part 1 A Market Analysis towards the Further Development of Seaweed Aquaculture in Ireland. Principal authors Máirtín Walsh, BIM Lucy Watson, BIM Contributions from Geoff Robinson, BIM Christine Maggs, QUB Maeve Edwards, NUIG This document is an output of the project, PBA/SW/07/001(01), ‘Development and demonstration of viable hatchery and ongrowing methodologies for seaweed species with identified commercial potential’. This project is carried out under the Sea Change Strategy with the support of the Marine Institute and the Marine Research Sub-programme of the National Development Plan, 2007-2013. Table of Contents Page Executive Summary 3 1 Introduction 5 1.1 The Wild Resource 5 1.2 Project, PBA/SW/07/001(01) 5 1.3 Guiding Policy 6 1.4 The Opportunity 7 2 Industry Overview 9 3 Harvesting and Processing Seaweed to Market 12 3.1 Processing Palmaria palmata and Laminaria digitata 12 3.2 Adding Value through Processing 16 3.3 Milling / Grinding 18 3.4 Extraction 19 4 Markets 21 4.1 Food Products 21 4.2 Agricultural Products 21 4.3 Cosmetic Products 21 4.4 Pricing 22 5 Developing the Domestic Market for Seaweed Products 24 5.1 Increased Production Capacity 24 5.2 Improving Processing Capability 24 5.3 Supporting New Product Development 25 5.4 Provision of consumer information and in-store Promotional Material 25 5.5 Improving the Profile of Seaweed amongst Retailers 26 5.6 Expertise within the Seaweed -
Starters Traditional Fare Available Sides
Add a side salad, house Add a side salad, house salad, or soup 2 starters traditional fare salad, or soup 2 entrées Fresh-Cut Calamari 12 Guinness Fish & Chips 14.50 Top Sirloin 6oz 15.50 · 9oz 19.50 A heaping portion of Guinness beer battered cod fried golden brown. Fresh-cut rings breaded and fried golden brown. Served on a bed of greens with A 21-day aged hand-cut sirloin lightly seasoned and topped with winey mushrooms Served with house tarter aioli, broccoli slaw, and pub chips. tartar aioli and stout cocktail sauce. and fried onion straws. Served with champ potatoes and chef’s vegetable. Black & Blue · Add 2 Perrystown Pretzels 9.50 Bangers & Mashed 12.50 Parmesan Encrusted · Add 2 Four jumbo shrimp · Add 5 Three jumbo pretzels buttered, baked, and sprinkled with sea salt. Served with Jumbo bangers grilled and layered over a bed of champ potatoes Guinness cheese sauce. topped with our rich gravy and creamed cabbage. Served with a side of smashed peas. Rib-Eye 27 Brick House Wings 13 14oz aged rib-eye done to your liking and topped with herb butter and winey Fried wings tossed with your choice of sauce or dry rub. Served with house Hearty Guinness Stew 13.50 mushrooms. Served with champ potatoes and chef’s vegetable. blue cheese, carrots, and celery. Slow roasted, cubed sirloin simmered in our house-made Guinness gravy Black & Blue · Add 2 Irish Honey Sauce, Jameson BBQ Sauce, Buffalo Sauce, loaded with vegetables and potatoes. Served with a side of creamed Parmesan Encrusted · Add 2 cabbage and Stonefire Naan Bread. -
Laminaria Digitata and Palmaria Palmata Seaweeds As Natural Source of Catalysts for the Cycloaddition of CO2 to Epoxides
molecules Article Laminaria digitata and Palmaria palmata Seaweeds as Natural Source of Catalysts for the Cycloaddition of CO2 to Epoxides James W. Comerford * , Thomas Gray, Yann Lie , Duncan J. Macquarrie , Michael North and Alessandro Pellis Green Chemistry Centre of Excellence, Department of Chemistry, University of York, York YO10 5DD, UK; [email protected] (T.G.); [email protected] (Y.L.); [email protected] (D.J.M.); [email protected] (M.N.); [email protected] (A.P.) * Correspondence: [email protected]; Tel.: +44-1904-324547 Academic Editors: Robert Raja, Matthew E. Potter and Stephanie Chapman Received: 11 December 2018; Accepted: 9 January 2019; Published: 12 January 2019 Abstract: Seaweed powder has been found to act as an effective catalyst for the fixation of CO2 into epoxides to generate cyclic carbonates under solvent free conditions. Model background reactions were performed using metal halides and amino acids typically found in common seaweeds which showed potassium iodide (KI) to be the most active. The efficacy of the seaweed catalysts kelp (Laminaria digitata) and dulse (Palmaria palmata) was probed based on particle size, showing that kelp possessed greater catalytic ability, achieving a maximum conversion and selectivity of 63.7% to styrene carbonate using a kelp loading of 80% by weight with respect to epoxide, 40 bar of CO2, 120 ◦C for 3 h. Maximizing selectivity was difficult due to the generation of diol side product from residual H2O found in kelp, along with a chlorinated by-product thought to form due to a high quantity of chloride salts in the seaweeds.