Difference between revisions of "Translations:AY Honors/Marine Algae/Answer Key/30/en"
m (FuzzyBot moved page Translations:Adventist Youth Honors Answer Book/Nature/Marine Algae/30/en to Translations:AY Honors/Marine Algae/Answer Key/30/en without leaving a redirect: Part of translatable page "Adventist Youth Honors Answer Book/Nature/Marine Algae") |
(Importing a new version from external source) |
||
| Line 7: | Line 7: | ||
| image_caption = ''Chondrus crispus'' | | image_caption = ''Chondrus crispus'' | ||
| range = ''Chondrus crispus'' grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. It can also be found in the Northern Pacific Ocean and parts of the Mediterranean. | | range = ''Chondrus crispus'' grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. It can also be found in the Northern Pacific Ocean and parts of the Mediterranean. | ||
| − | | description =Chondrus crispus is a relatively small red algae little more than 20cms long growing from a discoid holdfast and branching in a dichotomous, fan-like, manner four or five times. The morphology is very variable, especially the broadness of the thalli. The branches are 2 - 15 mm broad, firm in texture and dark reddish brown in color bleaching to yellowish in sunlight. In its fresh condition the plant is soft and cartilaginous, varying in color from a greenish-yellow to a dark purple or purplish-brown; but when washed and sun-dried for preservation it has a yellowish translucent horn-like aspect and consistency. The principal constituent of Irish moss is a mucilaginous body, of which it contains about 55%; the plant also has nearly 10% of protein and about 15% of mineral matter, and is rich in iodine and sulphur. When softened in water it has a sea-like odour, and because of the abundant mucilage it will form a jelly when boiled, containing from 20 to 30 times its weight of water. | + | | description =Chondrus crispus is a relatively small red algae little more than 20cms long growing from a discoid holdfast and branching in a dichotomous, fan-like, manner four or five times. The morphology is very variable, especially the broadness of the thalli. The branches are 2 - 15 mm broad, firm in texture and dark reddish brown in color bleaching to yellowish in sunlight. In its fresh condition the plant is soft and cartilaginous, varying in color from a greenish-yellow to a dark purple or purplish-brown; but when washed and sun-dried for preservation it has a yellowish translucent horn-like aspect and consistency. The principal constituent of Irish moss is a mucilaginous body, of which it contains about 55%; the plant also has nearly 10% of protein and about 15% of mineral matter, and is rich in iodine and sulphur. When softened in water it has a sea-like odour, and because of the abundant mucilage it will form a jelly when boiled, containing from 20 to 30 times its weight of water. Irish moss is a major source of carrageenan, which is commonly used as a thickener and stabilizer in milk products such as ice cream and processed foods. |
| + | }} | ||
Revision as of 01:54, 26 February 2021
Red Algae
Chondrus crispus Chondrus crispus
Irish moss (Chondrus crispus)
Where found: Chondrus crispus grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. It can also be found in the Northern Pacific Ocean and parts of the Mediterranean.
Description: Chondrus crispus is a relatively small red algae little more than 20cms long growing from a discoid holdfast and branching in a dichotomous, fan-like, manner four or five times. The morphology is very variable, especially the broadness of the thalli. The branches are 2 - 15 mm broad, firm in texture and dark reddish brown in color bleaching to yellowish in sunlight. In its fresh condition the plant is soft and cartilaginous, varying in color from a greenish-yellow to a dark purple or purplish-brown; but when washed and sun-dried for preservation it has a yellowish translucent horn-like aspect and consistency. The principal constituent of Irish moss is a mucilaginous body, of which it contains about 55%; the plant also has nearly 10% of protein and about 15% of mineral matter, and is rich in iodine and sulphur. When softened in water it has a sea-like odour, and because of the abundant mucilage it will form a jelly when boiled, containing from 20 to 30 times its weight of water. Irish moss is a major source of carrageenan, which is commonly used as a thickener and stabilizer in milk products such as ice cream and processed foods.
