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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. -
ITALIAN BEEF STUFFED PEPPERS Sautéed Green Beans with Almonds
ITALIAN BEEF STUFFED PEPPERS Sautéed green beans with almonds COOK TIME SERVINGS CALORIES PER SERVING NET CARBS PER SERVING MENU 30 MIN 2 740 12 GRAMS KETO // GLUTEN-FREE This keto take on classic Italian-style stuffed INGREDIENTS (8 ITEMS) WHAT YOU’LL NEED peppers is cheesy and loaded with a savory 1 whole Red bell pepper medium & large sauté pans beef filling — just the way we like it. Here, 6 oz Green beans baking sheet ground beef is cooked with tomato paste ½ oz Roasted almonds T measuring cup & spoons and cream cheese for rich, tangy flavors, 10 oz Ground beef* oven mitt then piled into red bell pepper halves, ¾ tsp Italian herb & red pepper blend cooking oil sprinkled with Parmesan, and roasted to a 1 ½ oz Tomato paste salt & pepper melty finish. Tender sautéed green beans 1 oz Cream cheese M with crunchy almonds make the perfect 1 oz Parmesan cheese M ALLERGENS accompaniment. T TREE NUTS (almonds) M MILK KING O FO O R C If you ordered the 4-serving version of this meal, 4 refer to the guidelines in Step 1. Certified gluten-free by the Gluten Intolerance *Ground beef is fully cooked when it's no longer pink. Group’s Gluten-Free Safe Spot Program. Wash and dry fresh produce. Wash hands and surfaces after handling raw meat. Consuming raw or undercooked meat may GREEN CHEF IS PROUD to be a USDA Certified Organic company. increase your risk of foodborne illness. Go to greenchef.com/faq for safe cooking guidelines and to learn more about food All produce and eggs are organic unless otherwise labeled. -
Fundraising with Healthy Food and Beverages Crown Copyright, Province of Nova Scotia, 2007
A Guide for Nova Scotia Public Schools Fundraising with Healthy Food and Beverages Crown Copyright, Province of Nova Scotia, 2007 Nova Scotia Department of Education and the Nova Scotia Department of Health Promotion and Protection . No part of this booklet may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying or recording by any means, including information storage and retrieval systems, without obtaining written permission of the Nova Scotia Government. DISCLAIMER Fundraising With Healthy Food and Beverages: A Guide for Nova Scotia Public Schools is produced by the Department of Education and the Department of Health Promotion and Protection with the assistance and advice of public health nutritionists, dietitians, educators, and parents from across Nova Scotia. The content is based on a thorough but not exhaustive search of healthy food and beverage fundraising ideas for schools from Nova Scotia, other provinces, and other countries. The guide also includes lessons learned, resources, and tips. The content is guaranteed to be accurate as of the published date. However, the authors acknowledge that many new ideas and products are likely to arise after publication. Please note that the listing of products and companies is in no way intended as an endorsement. The Department of Education and the Department of Health Promotion and Protection do not guarantee any specific profit margins for fundraisers using the food and beverage items listed within. Website references contained within this document are provided solely as a convenience and do not constitute an endorsement by the Department of Education and the Department of Health Promotion and Protection of the content, policies, or products of the referenced websites. -
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. -
Choose Your Own Popcorn Seasoning!
corvallisenvironmentalcenter.org Choose Your Own Popcorn Seasoning! Flavor Profiles: Foods can be divided into 5 different flavor profiles based on how they taste. They are salty/umami, bitter, spicy, sweet, or sour. Using the ingredients below see if you can match each ingredient to the correct flavor profile. Answers: Salty/Umami - sea salt, seaweed, parmesan cheese, soy sauce Bitter - peppermint, rosemary, cocoa powder Spicy - cinnamon, hot sauce, chili powder sweet - honey, brown sugar, maple syrup Sour - lemon juice, lime juice We can combine different flavors together to make yummy things. Like chocolate covered pretzels are sweet & salty or how chili powder and limes make things spicy and sour. Now you get to make your own popcorn seasoning! With the help of an adult, pop your popcorn and find ingredients in your fridge or pantry that you think will go well together! INGREDIENTS ● 2 tablespoons oil ● ½ cup popcorn kernels ● Popcorn seasoning INSTRUCTIONS 1. Prepare popcorn seasoning 2. In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it. 3. Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop. -
Baked Chicken & Mafalda Pasta
Baked Chicken & MINUTE MEAL Mafalda Pasta with Honey & Balsamic Vinegar Dressing TIME: 25-35 minutes SERVINGS: 4 This recipe highlights the versatility of balsamic vinegar dressing by using it in two ways: as a coating and a dipping sauce for our chicken. Rustic mafalda pasta, tossed with kale and carrots in butter, makes for a satisfying accompaniment to the baked chicken. (You may receive dark green lacinato, green curly, or red kale.) MATCH YOUR BLUE APRON WINE Fruity & Savory Serve a bottle with this symbol for a great pairing. Ingredients 4 1/2 lb 1 bunch 6 oz 4 Tbsps BONELESS, MAFALDA PASTA KALE CARROTS BUTTER SKINLESS CHICKEN BREASTS 2 Tbsps 1 1/2 Tbsps 1 1 Tbsp 1 Tbsp BALSAMIC ITALIAN SHALLOT HONEY DIJON MUSTARD VINEGAR SEASONING* * Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram Download our iOS or Android app, or log in to blueapron.com for how-to videos and supplier stories. 1 2 1 Make the dressing & bake the chicken: F Remove the honey from the refrigerator to bring to room temperature. F Place an oven rack in the center of the oven, then preheat to 450°F. F Heat a large pot of salted water to boiling on high. F Line a sheet pan with aluminum foil. Lightly oil the foil. F In a large bowl, whisk together the honey (kneading the packet before opening), vinegar, mustard, Italian seasoning, and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer half the dressing to a serving dish and set aside. F Pat the chicken dry with paper towels; season with salt and pepper on both sides. -
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. -
Bulk Numerical Codes
BBulkulk DepartmentDepartment CCodesodes BBEANSEANS GGRAINSRAINS Adzuki Beans, Organic 1200 Barley, Pearled, Organic 1300 Fava Beans 1201 Buckwheat, Raw, Organic 1302 Black Beans 1202 Buckwheat, Kasha, Organic 1303 Black Beans, Organic 1203 Polenta, Organic 1304 Black Eyed Peas, Organic 1204 Couscous, Organic 1306 Red Chili Beans, Organic 1205 Couscous, Whole Wheat, Organic 1307 Farro, Pearled 1308 Garbanzo Beans, Organic 1206 KAMUT ® Khorasan Wheat, Organic 1309 Lima Beans, Large 1207 Millet, Organic 1311 Great Northern Beans, Organic 1208 Popcorn, Yellow, Organic 1313 Lentils, Pardina 1210 Quinoa, Organic 1314 Mung Beans, Split, Organic 1211 Quinoa, Organic Red, Non-GMO 1315 Lentils, French Green, Organic 1212 Popcorn, White, Organic 1317 Lentils, Green, Organic 1213 Rye, Organic 1329 Lentils, Red, Organic 1214 Spelt, Organic 1330 Lentils, Black Beluga 1215 Wheat, Hard Red, Organic 1331 Lima Beans, Organic 1216 Wheat, Soft White, Organic 1332 Mung Beans, Organic 1217 Wheat, Hard White, Organic 1333 Navy Beans, Organic 1218 Wheat, Bulgar, Organic, Non-GMO 1334 Split Peas, Green, Organic 1219 Corn, Whole Yellow, Organic 1337 Popcorn, Multicolor, Organic 1338 Split Peas, Green 1220 Oats, Raw, Organic 1340 Split Peas, Yellow, Organic 1221 Oats, Steel Cut, Organic 1341 Pinto Beans, Organic 1222 Couscous, Israeli 1342 Pinto Beans 1223 Lentils, Harvest Gold, Organic 1224 RRICEICE Soy Beans, Organic 1225 Arborio, Organic 1250 13 Bean Soup Mix 1226 Brown Basmati, Non-GMO 1251 Kidney Beans, Dark, Organic 1227 Brown Basmati, Organic 1252 Cannelini -
10 Medicinal Plants from Pakistan
10 MEDICINAL PLANTS OF PAKISTAN A LITERATURE STUDY BY, MOHAMMAD AWAIS INSTITUTE OF PHARMACY THE FACULTY OF MATHEMATICS AND NATURAL SCIENCES THE UNIVERSITY OF OSLO (NORWAY) DESEMBER, 2008 2 10 MEDICINAL PLANTS OF PAKISTAN A LITERATURE STUDY THESIS IN PHARMACOGNOSY BY, MOHAMMAD AWAIS INSTITUTE OF PHARMACY THE FACULTY OF MATHEMATICS AND NATURAL SCIENCES THE UNIVERSITY OF OSLO INSTRUCTOR Professor Ph.D. Berit Smestad Paulsen Department of Pharmaceutical chemistry, Institute of Pharmacy, The University of Oslo (Norway), December 2008. 3 CONTENTS PREFACE ................................................................................................................................................ 17 10 SELECTED MEDICINAL PLANTS OF PAKISTAN ................................................................................... 18 INTRODUCTION ..................................................................................................................................... 19 ISLAMIC REPUBLIC OF PAKISTAN ........................................................................................................... 19 MEDICINAL PLANTS OF PAKISTAN ......................................................................................................... 20 BACKGROUND LITERATURE ................................................................................................................... 20 STRUCTURE OF THESIS .......................................................................................................................... 21 LITERATURE REFERENCES -
Medicinal Herbs Quick Reference Guide Revision 2*
Medicinal Herbs Quick Reference Guide * Revision 2 Julieta Criollo DNM, CHT Doctor of Natural Medicine Clinical Herbal Therapist Wellness Trading Post [email protected] www.wellnesstradingpost.com 604-760-6425 Copyright © 2004–2011 Julieta Criollo All rights reserved. Note to the reader This booklet is intended for educational purposes only. The information contained in it has been compiled from published books and material on plant medicine. Although the information has been reviewed for correctness, the publisher/author does not assume any legal responsibility and/or liability for any errors or omissions. Furthermore, herbal/plant medicine standards (plant identification, medicinal properties, preparations, dosage, safety precautions and contraindications, pharmacology, and therapeutic usage) are continuously evolving and changing as new research and clinical studies are being published and expanding our knowledge. Hence, readers are encouraged and advised to check the most current information available on plant medicine standards and safety. T his information is not intended to be a substitute for professional medical advice. Always seek the advice of a medical doctor or qualified health practitioner prior to starting any new treatment, or with any questions you may have regarding a medical condition. The publisher/author does not assume any legal responsibility and/or liability for the use of the information contained in this booklet. * Revision 1 updates: addition of color bars to the Herb Groups and the various Herb