1. Wilber Pseudofish (Poisson d'avril)

2. 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?

3. Multicellular Primary Producers: Seaweed and Plants

4. Primary Producers: Mainly Belong to the Kingdoms Plantae and Protista (Algae)

5. Seaweeds are not plants. They are multicellular algae (which are classified as protist) AKA: Macrophytes or Macroalgae They are all eukaryotic

6. 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.

11. Pacific Spiny Lumpsucker (Eumicrotremus orbis)

12. Types of seaweed Green Brown Red

13. 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.

14. Types of Green Algae Caulerpa- Invasive species. Used to be used as decoration in aquariums.

15. Types of Green Algae Halimeda – calcareous algae; calcium carbonate segments; contribute to formation of sand in the Caribbean

16. 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.

17. Phylum Phaeophyta ‐ Brown Algae Primary Photosynthetic Pigment: fucoxanthin Structurally more complex Microscopic filamentous or big shrub‐like plants

18. Kelp Is a type of Brown Algae

19. Mostly marine, prefer Cool water Majority prefer rough intertidal zone May attach in 15‐20 meter depths Kelp forest locations

20. Some are planktonic Some float in large masses Sargassum is a genus of large brown seaweed that floats in island-like masses

21. Phylum Rhodophyta ‐ Red Algae Primary Photosynthetic Pigment: Phycobilins Most abundant algae Small, fragile, and delicate Feathery Filamentous Marine – found in all ocean

22. No Common name (Marrus orthocanna)

23. 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?

24. 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.

25. Algae as the entrée 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

26. Secondary Products of Brown Algae Alginic Acid (Alginate) is a colloidal product used for thickening, suspending, stabilizing, emulsifying, gel- forming, 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 fiber- reactive dye pastes, which facilitates sharpness in printed lines and conserves dyes. Dentists use alginates to make dental impressions of teeth.

27. Applications using Alginates 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

28. Brown Algae Farm

29. 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.

30. 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

32. 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).

33. 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.

34. 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

35. Sea Spider (Endeis spinosa)

36. 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?

37. 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

38. Sea Grasses Truly marine- rarely exposed during low tide Rhizomes- horizontal stems that grow beneath the sediment, roots and shoots grow off these.

39. 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

41. Type of Sea Grasses – Eel grass – Turtle grass – Manatee grass

42. 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

44. 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.

46. 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.

48. END.

49. Salt marsh

50. 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

51. 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.

52. Mangroves Halophyte trees Protect coastlines from waves Protect reefs from sediment and toxins Important nursery for marine organisms

54. 3 Mangrove Species of Florida

55. 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.

56. 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.

57. 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.

58. 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.