Algae come in many different forms ranging from microscopic to large seaweeds. They are classified into seven phyla based on characteristics like color, chloroplast structure, and cell wall composition. Common types of algae include green algae, red algae, and brown algae. Algae have a variety of uses including food products like agar and carrageenan, nutraceuticals rich in proteins and vitamins, animal feeds, fertilizers, and potential biofuels. Algae are also a promising sustainable source of high-value chemicals, pharmaceuticals, and omega-3 fatty acids to meet growing global demands.
The annual global production of fishmeal and fish oil is currently around five million tonnes of meal and one million tonnes of oil (Figure 1), except in years when the fishing in the South Pacific is disrupted by the warm waters of an El Niňo, most recently in 2010. Around 22 million tonnes of raw material is used, of which approximately 75 percent comes from whole fish and 25 percent from by-products of processing fish for human consumption (IFFO estimates).
Seaweeds are marine plants found in the sea. There are over 12,000 known species of seaweeds which are classified into three groups - green, brown, and red. Some major commercial seaweeds in the Philippines include Sargassum, Kappaphycus, and Gracilaria species. These seaweeds are sources of important extracts like carrageenan, agar, and alginates which have various applications in food, cosmetics, pharmaceuticals, and other industries. Carrageenan extracted from Kappaphycus is widely used as a thickening and gelling agent. Seaweeds are a nutrient-dense and an ancient source of food that also have traditional medic
This document discusses the various uses of fungi in food production and medicine. It begins by providing examples of how fungi are used in processes like baking bread and making cheeses. It then discusses specific fungi like Aspergillus oryzae that are used in making soy sauce and miso. The document also examines fungi that are used to produce medicines, including antibiotics and drugs to lower cholesterol. Finally, it notes that beyond eating mushrooms, fungi can also enhance foods through fermentation processes like making wine and beer.
This document provides an overview of algae and their various uses. It discusses how algae can be used as food and fodder due to their protein, vitamin, and mineral content. It also explains how algae have many industrial applications as several important products have been derived from them, such as agar, carrageenan, and alginates which are used in food processing, pharmaceuticals, and other industries. Finally, the document discusses how certain algae that can fix atmospheric nitrogen are useful as biofertilizers and for increasing soil fertility.
Seaweeds products, processing and utilizationSameer Chebbi
This document discusses seaweeds and their utilization. It notes that seaweeds are a source of phyco-colloids like agar, algin, and carrageenan, which are used in food, chemical, and pharmaceutical industries. The document outlines the extraction processes for these three major phyco-colloids and their various industrial and commercial uses. It also provides details on seaweed production and the species commonly used for each type of phyco-colloid.
Algae, the chlorophyll containing organisms known to have more than 20000 species. The multicellular plants growing in salt or fresh water are known as Macro-algae or “seaweeds”. Due to their fast growing nature can size up to 60 m in length 1 . Based on their pigmentation they are classified into three broad groups: i) brown seaweed (Phaeophyceae); ii) red seaweed (Rhodophyceae) and iii) green seaweed (Chlorophyceae). The main utilization of seaweeds are in the production of food and the extraction of hydrocolloids.
Tendency Of Organic Aquaculture DevelopmentRidzaludin
The document discusses the development of organic aquaculture. It defines organic aquaculture as a production system that promotes biodiversity and biological cycles with minimal off-farm inputs. Common organic aquaculture species include salmon, carp, trout, shrimp, mussels and tilapia. Organic aquaculture has grown in Europe in recent decades and production is estimated to reach 500 million euros by 2011, though markets are still limited. Research focuses on alternative feeds and disease management to further the development of the industry.
This document discusses semi-intensive fish culture systems. Semi-intensive systems involve small ponds of 0.5 to 1 hectare with stocking densities of 10,000 to 15,000 fish per hectare. These systems develop natural foods through fertilization and provide some supplemental feeding. Yields are moderate at 3 to 10 tons per hectare with high survival rates. Semi-intensive systems are preferred due to their low costs and moderate production while being cleaner than extensive systems. Natural phytoplankton and zooplankton are used as the primary food source, supplemented by feeds containing protein, carbohydrates, and materials that are cheap and available locally like plant waste and manures.
The annual global production of fishmeal and fish oil is currently around five million tonnes of meal and one million tonnes of oil (Figure 1), except in years when the fishing in the South Pacific is disrupted by the warm waters of an El Niňo, most recently in 2010. Around 22 million tonnes of raw material is used, of which approximately 75 percent comes from whole fish and 25 percent from by-products of processing fish for human consumption (IFFO estimates).
Seaweeds are marine plants found in the sea. There are over 12,000 known species of seaweeds which are classified into three groups - green, brown, and red. Some major commercial seaweeds in the Philippines include Sargassum, Kappaphycus, and Gracilaria species. These seaweeds are sources of important extracts like carrageenan, agar, and alginates which have various applications in food, cosmetics, pharmaceuticals, and other industries. Carrageenan extracted from Kappaphycus is widely used as a thickening and gelling agent. Seaweeds are a nutrient-dense and an ancient source of food that also have traditional medic
This document discusses the various uses of fungi in food production and medicine. It begins by providing examples of how fungi are used in processes like baking bread and making cheeses. It then discusses specific fungi like Aspergillus oryzae that are used in making soy sauce and miso. The document also examines fungi that are used to produce medicines, including antibiotics and drugs to lower cholesterol. Finally, it notes that beyond eating mushrooms, fungi can also enhance foods through fermentation processes like making wine and beer.
This document provides an overview of algae and their various uses. It discusses how algae can be used as food and fodder due to their protein, vitamin, and mineral content. It also explains how algae have many industrial applications as several important products have been derived from them, such as agar, carrageenan, and alginates which are used in food processing, pharmaceuticals, and other industries. Finally, the document discusses how certain algae that can fix atmospheric nitrogen are useful as biofertilizers and for increasing soil fertility.
Seaweeds products, processing and utilizationSameer Chebbi
This document discusses seaweeds and their utilization. It notes that seaweeds are a source of phyco-colloids like agar, algin, and carrageenan, which are used in food, chemical, and pharmaceutical industries. The document outlines the extraction processes for these three major phyco-colloids and their various industrial and commercial uses. It also provides details on seaweed production and the species commonly used for each type of phyco-colloid.
Algae, the chlorophyll containing organisms known to have more than 20000 species. The multicellular plants growing in salt or fresh water are known as Macro-algae or “seaweeds”. Due to their fast growing nature can size up to 60 m in length 1 . Based on their pigmentation they are classified into three broad groups: i) brown seaweed (Phaeophyceae); ii) red seaweed (Rhodophyceae) and iii) green seaweed (Chlorophyceae). The main utilization of seaweeds are in the production of food and the extraction of hydrocolloids.
Tendency Of Organic Aquaculture DevelopmentRidzaludin
The document discusses the development of organic aquaculture. It defines organic aquaculture as a production system that promotes biodiversity and biological cycles with minimal off-farm inputs. Common organic aquaculture species include salmon, carp, trout, shrimp, mussels and tilapia. Organic aquaculture has grown in Europe in recent decades and production is estimated to reach 500 million euros by 2011, though markets are still limited. Research focuses on alternative feeds and disease management to further the development of the industry.
This document discusses semi-intensive fish culture systems. Semi-intensive systems involve small ponds of 0.5 to 1 hectare with stocking densities of 10,000 to 15,000 fish per hectare. These systems develop natural foods through fertilization and provide some supplemental feeding. Yields are moderate at 3 to 10 tons per hectare with high survival rates. Semi-intensive systems are preferred due to their low costs and moderate production while being cleaner than extensive systems. Natural phytoplankton and zooplankton are used as the primary food source, supplemented by feeds containing protein, carbohydrates, and materials that are cheap and available locally like plant waste and manures.
The Growth of Microalgae in Shrimp Hatchery: Impact of Environment on Nutriti...iosrjce
The document discusses the growth of microalgae in shrimp hatcheries and the impact of environmental factors on the nutritional values of microalgae. It describes techniques for culturing microalgae, including isolation, stock and mass culture methods. Environmental parameters like temperature, salinity, light intensity and pH that regulate microalgal growth are discussed. The composition of a common culture medium (Guillard's F/2 medium) is provided. Methods to quantify microalgal biomass include cell counting using a haemocytometer and determining dry weight. The document finds that culturing microalgae under different environmental conditions and media can impact cell count. Essential amino acids identified in cultured algae and Artemia include lysine
This document discusses seaweed cultivation and utilization. It begins with an introduction to seaweeds, their structure, and the three main types: red, brown, and green algae. It then covers methods for cultivating seaweeds, including site selection, culture preparation using anchors and ropes, and harvesting. The document concludes by outlining various uses of seaweeds as phyco-colloids, food, medicine, agriculture, and industry. It also proposes using seaweed cultivation to help restore damage to the Great Barrier Reef by providing food and nutrients to help balance nitrogen levels.
Seaweed farming involves cultivating and harvesting seaweed. The document discusses seaweed definition, farming methods, site selection, culture techniques for Eucheuma seaweed, farm management, benefits, and uses of seaweed. Seaweed is a fast-growing source of nutrients, and farming methods include net culture and monoline techniques to cultivate Eucheuma attached to lines or nets. Proper site selection and farm management are required to maximize harvest yields. Seaweed provides health benefits and has various commercial applications as food, animal feed, fertilizer, cosmetics, and more.
Mollusca of India and need for conservationAshish sahu
Mollusca is the second-largest phylum of invertebrate animals after the Arthropoda. The members are known as molluscs or mollusks. Around 85,000 extant species of molluscs are recognized. The number of fossil species is estimated between 60,000 and 100,000 additional species
Introducing the Laboratory of Aquaculture & Artemia Reference Center, Ghent U...Jean Dhont
The Laboratory of Aquaculture & Artemia Reference Center of Ghent University is a leading research and education center specialised in larval nutrition of aquatic organisms, microbial management, disease control, Artemia fundamental and applied research
The document discusses biofloc technology (BFT), which uses bacteria to control water quality in aquaculture. BFT balances carbon and nitrogen to form protein-rich flocs that fish and shrimp can eat. BFT allows high stocking densities in a sustainable way by recycling nutrients. It has benefits for nursery, grow-out, and breeding phases of aquaculture and may provide an alternative protein source. BFT also shows potential for controlling disease through quorum sensing disruption and immune stimulation.
Yeast has significant economic value and is used in many industries. It is used in bread making through fermentation, producing alcohol through fermentation of sugars, and in brewing beer and wine. Yeast is also a good source of proteins, vitamins, and minerals. While it has these beneficial uses, yeast can also spoil food and cause infections in humans or plants. It is studied in molecular genetics as a model organism and can help clean the environment through bioremediation.
Canning or bottling is a method of food preservation that involves placing foods in jars or containers and heating them to temperatures that destroy microorganisms. There are two safe canning methods - the boiling water bath method for high acid foods like fruits and pickles, and the pressure canner method for low acid foods like vegetables and meats, which reaches temperatures above boiling to kill deadly botulinum toxins. Canning prevents spoilage by driving out air from the jar and creating a vacuum seal to prevent reentry of microbes when the jar cools.
Microorganisms play an important role in food production through various fermentation processes. Bacteria, yeasts and molds are used to produce foods like bread, cheese, yogurt, wine and beer. They ferment carbohydrates, converting sugars into acids, gases and flavors. This preserves foods and extends shelf life. Lactic acid bacteria are particularly useful, fermenting milk into dairy products. Yeast converts grape juice into wine through alcoholic fermentation. The carbon dioxide produced by yeast leavens bread dough. Microbes also enhance nutrition and safety of fermented foods through biological enrichment.
Fungi play an important role in several industries such as food, brewing, and pharmaceuticals. In the food industry, fungi are used to produce various products like bread, cheese, soy sauce, miso, and tempeh. In brewing, yeast carries out fermentation of sugars into alcohol to produce beverages like wine, beer, and spirits. In pharmaceuticals, fungi produce important antibiotics like penicillin from Penicillium fungi and streptomycin from Streptomyces bacteria. Fungi are also a source of medicines to treat fungal infections and lower cholesterol levels.
This document discusses food microbiology. It explains that food contains microorganisms that can either cause deterioration through spoilage or interact beneficially. Microorganisms use foods as a nutrient source. They can spoil food through synthesis of new compounds or enzymatic breakdown. However, some microorganisms are used in food processing like fermentation or as probiotics. Factors like pH, moisture, nutrients, and temperature influence microbial growth in foods.
Microorganisms like fungi, yeast, algae, and bacteria can be consumed as foods, known as edible microorganisms. Examples include mushrooms, blue-green algae, and probiotics in foods like yogurt. Microorganisms play important roles in food production through fermentation, which enriches foods and preserves them, and can increase their protein and nutrient content. Edible microorganisms may become increasingly important sources of nutrition as the world's population grows.
This document discusses the feeding habits and nutritional requirements for formulating feed for shrimp. It begins by providing background on the increasing demand for shrimp culture worldwide. It then discusses the natural feeding habits of shrimp larvae in various stages. The document outlines the main nutrient requirements of shrimp including proteins, amino acids, carbohydrates, fats, vitamins, and minerals. It provides tables listing the specific requirements for different shrimp species and life stages. Finally, it emphasizes the importance of understanding shrimp nutritional needs for preparing efficient feeds that optimize growth and feed conversion to maximize farm profitability.
Yeasts are single-celled fungi that were first observed microscopically in 1680. They have many important uses including in food production like baking bread, brewing beer, and winemaking. Yeasts ferment sugars into alcohol and carbon dioxide through anaerobic cellular respiration. They have both beneficial and harmful roles. Beneficially, they are used in food/beverage production, as nutritional supplements, probiotics, and in biotechnology/research. However, some species can cause infections, food spoilage, intoxication, or are plant pathogens. Yeast ecology includes skins of fruits, soil, insects, mammalian intestines, and flowers. They reproduce asexually by budding and sexually through
Role of Microorganisms in Preparation of Certain Foods, in Spoilage of Food, ...Umay Habiba
This document discusses the role of microorganisms in food. It explains that microorganisms are involved in both the production of many foods through fermentation processes as well as the spoilage of foods. Various factors that influence the growth of microorganisms in foods, such as temperature, pH, and water availability, are also outlined. Additionally, the document covers several methods used for food preservation to inhibit microbial growth, such as canning, pasteurization, reducing water availability, and chemical or radiation-based approaches.
Seafood additives can enhance quality, safety, authenticity and traceability if properly authorized and regulated. This presentation discusses the authorization process for additives in seafood and their evaluation for safety. It also covers topics like Hazard Analysis Critical Control Point (HACCP) systems for ensuring seafood safety, guidelines for proper consumer handling and storage of seafood, techniques for authenticating seafood species, and using traceability technology to track seafood from source to consumer.
Molds and yeasts are common pathogens that can grow in moist environments and spoil foods. Molds are fungi that produce spores and can cause allergic reactions or toxicity in high amounts. Yeast is a single-celled organism used widely in food production, with Saccharomyces cerevisiae being the most common species. Potential treatments include bleach, borax, vinegar, ammonia, hydrogen peroxide, detergent, baking soda, and tea tree oil.
Entomophagy refers to the practice of eating insects as food. Insects provide many nutritional benefits as they are high in protein, fat, vitamins, and minerals. While insects pose some risks like allergens and toxins, they have significant advantages such as being very nutritious with high calorie content, low in cholesterol, and inexpensive. Many cultures commonly incorporate insects like grasshoppers, crickets, caterpillars, and beetles into their diets for their health and nutritional benefits.
Seaweeds are a type of macroalgae that are a source of many bioactive compounds and health promoting properties. They are rich in vitamins, minerals, antioxidants, and fibers. Seaweeds have anti-inflammatory, antimicrobial, anti-cancer, and blood sugar regulating effects. Sri Lanka has potential for seaweed farming and production, but it is currently at a preliminary stage compared to the multibillion dollar global seaweed industry.
Structure, Types and its Applications of Algae.
Plant Biotechnology.
Overview on Algae.
By Mohammed Valikarimwala
FY BSc Biotechnology,
Fergusson College,
Pune.
The Growth of Microalgae in Shrimp Hatchery: Impact of Environment on Nutriti...iosrjce
The document discusses the growth of microalgae in shrimp hatcheries and the impact of environmental factors on the nutritional values of microalgae. It describes techniques for culturing microalgae, including isolation, stock and mass culture methods. Environmental parameters like temperature, salinity, light intensity and pH that regulate microalgal growth are discussed. The composition of a common culture medium (Guillard's F/2 medium) is provided. Methods to quantify microalgal biomass include cell counting using a haemocytometer and determining dry weight. The document finds that culturing microalgae under different environmental conditions and media can impact cell count. Essential amino acids identified in cultured algae and Artemia include lysine
This document discusses seaweed cultivation and utilization. It begins with an introduction to seaweeds, their structure, and the three main types: red, brown, and green algae. It then covers methods for cultivating seaweeds, including site selection, culture preparation using anchors and ropes, and harvesting. The document concludes by outlining various uses of seaweeds as phyco-colloids, food, medicine, agriculture, and industry. It also proposes using seaweed cultivation to help restore damage to the Great Barrier Reef by providing food and nutrients to help balance nitrogen levels.
Seaweed farming involves cultivating and harvesting seaweed. The document discusses seaweed definition, farming methods, site selection, culture techniques for Eucheuma seaweed, farm management, benefits, and uses of seaweed. Seaweed is a fast-growing source of nutrients, and farming methods include net culture and monoline techniques to cultivate Eucheuma attached to lines or nets. Proper site selection and farm management are required to maximize harvest yields. Seaweed provides health benefits and has various commercial applications as food, animal feed, fertilizer, cosmetics, and more.
Mollusca of India and need for conservationAshish sahu
Mollusca is the second-largest phylum of invertebrate animals after the Arthropoda. The members are known as molluscs or mollusks. Around 85,000 extant species of molluscs are recognized. The number of fossil species is estimated between 60,000 and 100,000 additional species
Introducing the Laboratory of Aquaculture & Artemia Reference Center, Ghent U...Jean Dhont
The Laboratory of Aquaculture & Artemia Reference Center of Ghent University is a leading research and education center specialised in larval nutrition of aquatic organisms, microbial management, disease control, Artemia fundamental and applied research
The document discusses biofloc technology (BFT), which uses bacteria to control water quality in aquaculture. BFT balances carbon and nitrogen to form protein-rich flocs that fish and shrimp can eat. BFT allows high stocking densities in a sustainable way by recycling nutrients. It has benefits for nursery, grow-out, and breeding phases of aquaculture and may provide an alternative protein source. BFT also shows potential for controlling disease through quorum sensing disruption and immune stimulation.
Yeast has significant economic value and is used in many industries. It is used in bread making through fermentation, producing alcohol through fermentation of sugars, and in brewing beer and wine. Yeast is also a good source of proteins, vitamins, and minerals. While it has these beneficial uses, yeast can also spoil food and cause infections in humans or plants. It is studied in molecular genetics as a model organism and can help clean the environment through bioremediation.
Canning or bottling is a method of food preservation that involves placing foods in jars or containers and heating them to temperatures that destroy microorganisms. There are two safe canning methods - the boiling water bath method for high acid foods like fruits and pickles, and the pressure canner method for low acid foods like vegetables and meats, which reaches temperatures above boiling to kill deadly botulinum toxins. Canning prevents spoilage by driving out air from the jar and creating a vacuum seal to prevent reentry of microbes when the jar cools.
Microorganisms play an important role in food production through various fermentation processes. Bacteria, yeasts and molds are used to produce foods like bread, cheese, yogurt, wine and beer. They ferment carbohydrates, converting sugars into acids, gases and flavors. This preserves foods and extends shelf life. Lactic acid bacteria are particularly useful, fermenting milk into dairy products. Yeast converts grape juice into wine through alcoholic fermentation. The carbon dioxide produced by yeast leavens bread dough. Microbes also enhance nutrition and safety of fermented foods through biological enrichment.
Fungi play an important role in several industries such as food, brewing, and pharmaceuticals. In the food industry, fungi are used to produce various products like bread, cheese, soy sauce, miso, and tempeh. In brewing, yeast carries out fermentation of sugars into alcohol to produce beverages like wine, beer, and spirits. In pharmaceuticals, fungi produce important antibiotics like penicillin from Penicillium fungi and streptomycin from Streptomyces bacteria. Fungi are also a source of medicines to treat fungal infections and lower cholesterol levels.
This document discusses food microbiology. It explains that food contains microorganisms that can either cause deterioration through spoilage or interact beneficially. Microorganisms use foods as a nutrient source. They can spoil food through synthesis of new compounds or enzymatic breakdown. However, some microorganisms are used in food processing like fermentation or as probiotics. Factors like pH, moisture, nutrients, and temperature influence microbial growth in foods.
Microorganisms like fungi, yeast, algae, and bacteria can be consumed as foods, known as edible microorganisms. Examples include mushrooms, blue-green algae, and probiotics in foods like yogurt. Microorganisms play important roles in food production through fermentation, which enriches foods and preserves them, and can increase their protein and nutrient content. Edible microorganisms may become increasingly important sources of nutrition as the world's population grows.
This document discusses the feeding habits and nutritional requirements for formulating feed for shrimp. It begins by providing background on the increasing demand for shrimp culture worldwide. It then discusses the natural feeding habits of shrimp larvae in various stages. The document outlines the main nutrient requirements of shrimp including proteins, amino acids, carbohydrates, fats, vitamins, and minerals. It provides tables listing the specific requirements for different shrimp species and life stages. Finally, it emphasizes the importance of understanding shrimp nutritional needs for preparing efficient feeds that optimize growth and feed conversion to maximize farm profitability.
Yeasts are single-celled fungi that were first observed microscopically in 1680. They have many important uses including in food production like baking bread, brewing beer, and winemaking. Yeasts ferment sugars into alcohol and carbon dioxide through anaerobic cellular respiration. They have both beneficial and harmful roles. Beneficially, they are used in food/beverage production, as nutritional supplements, probiotics, and in biotechnology/research. However, some species can cause infections, food spoilage, intoxication, or are plant pathogens. Yeast ecology includes skins of fruits, soil, insects, mammalian intestines, and flowers. They reproduce asexually by budding and sexually through
Role of Microorganisms in Preparation of Certain Foods, in Spoilage of Food, ...Umay Habiba
This document discusses the role of microorganisms in food. It explains that microorganisms are involved in both the production of many foods through fermentation processes as well as the spoilage of foods. Various factors that influence the growth of microorganisms in foods, such as temperature, pH, and water availability, are also outlined. Additionally, the document covers several methods used for food preservation to inhibit microbial growth, such as canning, pasteurization, reducing water availability, and chemical or radiation-based approaches.
Seafood additives can enhance quality, safety, authenticity and traceability if properly authorized and regulated. This presentation discusses the authorization process for additives in seafood and their evaluation for safety. It also covers topics like Hazard Analysis Critical Control Point (HACCP) systems for ensuring seafood safety, guidelines for proper consumer handling and storage of seafood, techniques for authenticating seafood species, and using traceability technology to track seafood from source to consumer.
Molds and yeasts are common pathogens that can grow in moist environments and spoil foods. Molds are fungi that produce spores and can cause allergic reactions or toxicity in high amounts. Yeast is a single-celled organism used widely in food production, with Saccharomyces cerevisiae being the most common species. Potential treatments include bleach, borax, vinegar, ammonia, hydrogen peroxide, detergent, baking soda, and tea tree oil.
Entomophagy refers to the practice of eating insects as food. Insects provide many nutritional benefits as they are high in protein, fat, vitamins, and minerals. While insects pose some risks like allergens and toxins, they have significant advantages such as being very nutritious with high calorie content, low in cholesterol, and inexpensive. Many cultures commonly incorporate insects like grasshoppers, crickets, caterpillars, and beetles into their diets for their health and nutritional benefits.
Seaweeds are a type of macroalgae that are a source of many bioactive compounds and health promoting properties. They are rich in vitamins, minerals, antioxidants, and fibers. Seaweeds have anti-inflammatory, antimicrobial, anti-cancer, and blood sugar regulating effects. Sri Lanka has potential for seaweed farming and production, but it is currently at a preliminary stage compared to the multibillion dollar global seaweed industry.
Structure, Types and its Applications of Algae.
Plant Biotechnology.
Overview on Algae.
By Mohammed Valikarimwala
FY BSc Biotechnology,
Fergusson College,
Pune.
The document summarizes the role of marine algae in human welfare. It discusses how marine algae are classified and have various uses as food, sources of vitamins and minerals, in commercial products, medicine, and fertilizers. It provides examples of foods made from algae like kombu and uses of algal extracts in industries. The conclusion states that marine algae play a significant role in human welfare as food, sources of nutrients, medicine, industrial raw materials, and fertilizers.
Seaweeds come in many shapes, sizes, colors and have unique structures depending on their phylum. The three main phyla of seaweeds are green algae (Chlorophyta), red algae (Rhodophyta), and brown algae (Phaeophyta). Salt marsh plants, sea grasses, and mangroves are flowering plants found in estuaries and coastal areas that play important ecological roles through primary production, habitat provision, and sediment stabilization.
Algae are simple aquatic plants that can be unicellular or multicellular. They are classified in the kingdom Protista and are divided into five main groups. Algae can be found in both marine and freshwater environments. They use photosynthesis to produce food and oxygen. Some key points about algae include:
- They come in many forms including unicellular, colonial, filamentous, and multicellular bodies
- Reproduction can occur sexually through gametes or asexually through fragmentation, spores, or binary fission
- Algae range in size from microscopic to large seaweeds and serve important ecological roles as primary producers
- Some species of algae have economic uses including
Algae have many economic uses including as a human food, animal feed, fertilizer, and in various industries. Some commonly used foods from algae include nori, kombu, and Irish moss. Algae are also used medicinally as antibacterial and anticoagulant agents. Environmentally, algae help treat sewage through photosynthesis and produce oxygen for animals. Algae products are found in foods, toothpaste, and pharmaceuticals through extraction of substances like carrageenan, alginic acid, and agar.
Algae are a diverse group of organisms that range in size from microscopic to large seaweeds. They are typically photosynthetic and aquatic, with some containing flagella or pyrenoids for storing starch. Algae exist as unicellular, colonial, filamentous, or multicellular forms. They are classified into seven phyla based on attributes like pigmentation and cell structure. Algae reproduce both sexually through meiosis and gamete fusion or asexually through mitosis, and may alternate between haploid and diploid generations in their life cycles. Major phyla include the green, brown, and red algae, along with euglenoids and other representatives.
This document discusses algae as a source of single cell protein. It begins by defining algae and describing its use as food and feed. Specifically, it discusses using microalgae like spirulina for human consumption. The document then explains how single cell proteins are produced from algae, fungi, or bacteria through fermentation processes. Large scale production of algae requires sunlight, carbon dioxide, nutrients, and optimal growing conditions. Spirulina is highlighted as a popular microalgae supplement high in nutrients. The document concludes by briefly outlining the fungal fermentation process used to produce the mycoprotein Quorn.
Ecological and economic importance of algae Cherry
The document summarizes various ecological and economic importance of algae. It discusses how different species of algae are used as food and fodder for humans and animals. It also outlines how algae are used as fertilizers due to their nutrient content. Some algae have the ability to fix atmospheric nitrogen. Additionally, the document notes medicinal and industrial uses of algae such as in petroleum production, kelp industry, algin industry, agar industry, and diatomaceous earth industry.
This document provides an overview of the utilization of seaweeds. It begins by classifying seaweeds into three main groups - brown, red and green algae - based on their color and characteristics. It then discusses various uses of seaweeds and their extracts in food, pharmaceutical, cosmetic and other industries. Seaweeds and their extracts like alginates, carrageenan and agar are used as thickeners, gelling agents, emulsifiers and stabilizers. Some key uses mentioned include use of nori in sushi, wakame salads in Japan, and extraction of biomedical compounds from algae.
SCP Nutraceutical Industry A small Overview
Single Cell Protein
Companies In the Domain
Indian Nutraceuticals
Food Supplements
Spirulina Benefits
Chlorella Benefits
Chlorella Companies
Spirulina Companies
Spirulina Tablets
Chlorella Tablets
Spirulina Capsules
Chlorella Capsules
Powder forms
Production Of SINGLE CELL PROTEINS
Algae have many economic uses including in food, industries, agriculture, medicines, and biofuels. In food, various algae such as chlorella, spirulina, and laver are consumed. In industries, algae are used to produce agar, carrageenan, and alginate. In agriculture, algae act as biofertilizers by fixing nitrogen and accumulating minerals, and in medicines they have antioxidant and immune boosting properties. Algae also have potential for producing biodiesel, biohydrogen, and bioethanol as biofuels.
Algae range in size from microscopic to over 700 feet long. They are photosynthetic organisms that can be unicellular or multicellular. Algae reproduce both sexually and asexually and are classified into phyla based on their pigments, food storage, and cell wall composition. The major phyla are brown, red, and green algae. Algae are ecologically important as primary producers and oxygen generators. They also have many uses including food, hydrocolloids, fertilizers, and wastewater treatment.
This document discusses seaweed, including its classification, structures, reproductive structures, and importance. It provides information on four main types of seaweed - red, green, brown, and blue-green algae. Seaweed has various uses as food, in beauty products, and potential health benefits such as controlling heart disease, its anti-inflammatory properties, and anti-cancer activity. Some seaweeds also demonstrate antimicrobial and antifungal activity. India has significant seaweed resources and women's incomes have been boosted through seaweed collection.
Algae are a diverse group of photosynthetic organisms that are either protists or primitive aquatic plants. They vary greatly in size and structure from single-celled to multicellular forms over 70 meters long. While similar to plants in some ways like possessing chlorophyll and cell walls, algae differ in lacking true roots, stems, leaves and vascular tissue. They are classified into seven phyla based on pigments, food storage and cell wall composition, with the Chlorophyta, Phaeophyta, and Rhodophyta being the major groups of green, brown, and red algae respectively. Algae play important ecological roles as primary producers and oxygen generators in many aquatic ecosystems.
Algae are a diverse group of photosynthetic organisms that are either protists or primitive aquatic plants. They vary greatly in size and structure from single-celled to multicellular forms over 70 meters long. While similar to plants in some ways like possessing chlorophyll and cell walls, algae differ in lacking true roots, stems, leaves and vascular tissue. They are classified into seven phyla based on pigments, food storage and cell wall composition, with the largest being the Chlorophyta (green algae), Phaeophyta (brown algae) and Rhodophyta (red algae). Algae play important ecological roles as primary producers and oxygen generators in many aquatic ecosystems.
The document discusses different types of algae. Algae are aquatic organisms that are similar to plants but lack roots, stems, and leaves. They obtain energy through photosynthesis. There are three main types of algae - green algae, red algae, and brown algae. Algae have many uses including as a nutritional food source, in agriculture as fertilizer, in industry such as cosmetics, and medicinally to treat illnesses.
This document discusses different types of algae. It describes that algae are aquatic organisms that are similar to plants but lack roots, stems, and leaves. The document outlines the three main types of algae - green algae, red algae, and brown algae. It provides details on different species within each type. The document also discusses how algae obtain energy through photosynthesis and their various uses including as a nutritional food source, in agriculture as fertilizer, for industrial applications like cosmetics, and historically for medical purposes.
Authoring a personal GPT for your research and practice: How we created the Q...Leonel Morgado
Thematic analysis in qualitative research is a time-consuming and systematic task, typically done using teams. Team members must ground their activities on common understandings of the major concepts underlying the thematic analysis, and define criteria for its development. However, conceptual misunderstandings, equivocations, and lack of adherence to criteria are challenges to the quality and speed of this process. Given the distributed and uncertain nature of this process, we wondered if the tasks in thematic analysis could be supported by readily available artificial intelligence chatbots. Our early efforts point to potential benefits: not just saving time in the coding process but better adherence to criteria and grounding, by increasing triangulation between humans and artificial intelligence. This tutorial will provide a description and demonstration of the process we followed, as two academic researchers, to develop a custom ChatGPT to assist with qualitative coding in the thematic data analysis process of immersive learning accounts in a survey of the academic literature: QUAL-E Immersive Learning Thematic Analysis Helper. In the hands-on time, participants will try out QUAL-E and develop their ideas for their own qualitative coding ChatGPT. Participants that have the paid ChatGPT Plus subscription can create a draft of their assistants. The organizers will provide course materials and slide deck that participants will be able to utilize to continue development of their custom GPT. The paid subscription to ChatGPT Plus is not required to participate in this workshop, just for trying out personal GPTs during it.
When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
Conducted over a period of >200 years, Thermodynamics R&D, and application, benefitted from the highest levels of professionalism, collaboration, and technical thoroughness. New layers of application, methodology, and practice were made possible by the progressive advance of technology. In turn, this has seen measurement and modelling accuracy continually improved at a micro and macro level.
Perhaps most importantly, Thermodynamics rapidly became a primary tool in the advance of applied science/engineering/technology, spanning micro-tech, to aerospace and cosmology. I can think of no better a story to illustrate the breadth of scientific methodologies and applications at their best.
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
Current Ms word generated power point presentation covers major details about the micronuclei test. It's significance and assays to conduct it. It is used to detect the micronuclei formation inside the cells of nearly every multicellular organism. It's formation takes place during chromosomal sepration at metaphase.
The binding of cosmological structures by massless topological defectsSérgio Sacani
Assuming spherical symmetry and weak field, it is shown that if one solves the Poisson equation or the Einstein field
equations sourced by a topological defect, i.e. a singularity of a very specific form, the result is a localized gravitational
field capable of driving flat rotation (i.e. Keplerian circular orbits at a constant speed for all radii) of test masses on a thin
spherical shell without any underlying mass. Moreover, a large-scale structure which exploits this solution by assembling
concentrically a number of such topological defects can establish a flat stellar or galactic rotation curve, and can also deflect
light in the same manner as an equipotential (isothermal) sphere. Thus, the need for dark matter or modified gravity theory is
mitigated, at least in part.
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptxMAGOTI ERNEST
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...Leonel Morgado
Current descriptions of immersive learning cases are often difficult or impossible to compare. This is due to a myriad of different options on what details to include, which aspects are relevant, and on the descriptive approaches employed. Also, these aspects often combine very specific details with more general guidelines or indicate intents and rationales without clarifying their implementation. In this paper we provide a method to describe immersive learning cases that is structured to enable comparisons, yet flexible enough to allow researchers and practitioners to decide which aspects to include. This method leverages a taxonomy that classifies educational aspects at three levels (uses, practices, and strategies) and then utilizes two frameworks, the Immersive Learning Brain and the Immersion Cube, to enable a structured description and interpretation of immersive learning cases. The method is then demonstrated on a published immersive learning case on training for wind turbine maintenance using virtual reality. Applying the method results in a structured artifact, the Immersive Learning Case Sheet, that tags the case with its proximal uses, practices, and strategies, and refines the free text case description to ensure that matching details are included. This contribution is thus a case description method in support of future comparative research of immersive learning cases. We then discuss how the resulting description and interpretation can be leveraged to change immersion learning cases, by enriching them (considering low-effort changes or additions) or innovating (exploring more challenging avenues of transformation). The method holds significant promise to support better-grounded research in immersive learning.
ESPP presentation to EU Waste Water Network, 4th June 2024 “EU policies driving nutrient removal and recycling
and the revised UWWTD (Urban Waste Water Treatment Directive)”
The debris of the ‘last major merger’ is dynamically youngSérgio Sacani
The Milky Way’s (MW) inner stellar halo contains an [Fe/H]-rich component with highly eccentric orbits, often referred to as the
‘last major merger.’ Hypotheses for the origin of this component include Gaia-Sausage/Enceladus (GSE), where the progenitor
collided with the MW proto-disc 8–11 Gyr ago, and the Virgo Radial Merger (VRM), where the progenitor collided with the
MW disc within the last 3 Gyr. These two scenarios make different predictions about observable structure in local phase space,
because the morphology of debris depends on how long it has had to phase mix. The recently identified phase-space folds in Gaia
DR3 have positive caustic velocities, making them fundamentally different than the phase-mixed chevrons found in simulations
at late times. Roughly 20 per cent of the stars in the prograde local stellar halo are associated with the observed caustics. Based
on a simple phase-mixing model, the observed number of caustics are consistent with a merger that occurred 1–2 Gyr ago.
We also compare the observed phase-space distribution to FIRE-2 Latte simulations of GSE-like mergers, using a quantitative
measurement of phase mixing (2D causticality). The observed local phase-space distribution best matches the simulated data
1–2 Gyr after collision, and certainly not later than 3 Gyr. This is further evidence that the progenitor of the ‘last major merger’
did not collide with the MW proto-disc at early times, as is thought for the GSE, but instead collided with the MW disc within
the last few Gyr, consistent with the body of work surrounding the VRM.
4. Characteristics
• Range in size from microscopic to single celled
organisms to large seaweed
• Autotrophic
• Form the reproductive structures –
gametangia or gamete chambers
• Aquatic and have flagella at some point in life
• Often contain pyrenoids, organelles that
synthesis and store starch
5. BODY CHARACTERISTICS
Size and Shape :
Algae are range in size, from the invisible (microscopic) to the visible (macroscopic)
•Solitary unicellular algae
Their shape are round, oval, or pear-shaped algae
of this group.
The example is Chlorella
8. •Multicellular algae
There are forms of thread,
filament, and sheet-like
multicellular algae.
The example is Oedogonium
which have filament shape
body.
•Unicellular algae in colony
Cells are dependent on one another for their
survival. The protoplast of each cell is
connected to another by pores on the cell wall.
The colony shape is like a disc, a ball, or net.
The example is Hydrodictyon which have shape
like a net
9. CLASSIFICATION OF ALGAE
• SEVEN PHYLUM BASED ON
– COLOR
– TYPE OF CHLOROPHYLL
– FOOD-STORAGE SUBSTANCE
– CELL WALL COMPOSITION
11. BODY STRUCTURE
All algae are eukaryotic organisms, their contain chloroplast. There are many shape of
chloroplast . Spherical, bowl-shaped, and belt-shaped.
The main pigments in algae is chlorophyll.
ADDITIONAL PIGMENTS
Carotene Phycobilin
Fucoxanthin
(Brownish)
Xantophylls
(Golden)
Phycocyanin
(Bluish)
Phycoerythrin
(Reddish)
13. Phylum Chlorophyta
• Green algae
• 7000 diverse species
• Biologist reason that green algae give rise to
land plants.
• Both green algae and land plants have
chlorophyll a and B as well as carotenoids and
store food as starch
• Both have walls made of cellulose
16. Phylum Rhodophyta
• 4000 species of RED Algae
• Most are marine
• Smaller than brown algae and are often found
at a depth of 200 meters.
• Contain chlorophyll a and C as well as
phycobilins which are important in absorbing
light that can penetrate deep into the water
• Have cells coated in carageenan which is used
in cosmetics, gelatin capsules and some
cheeses
18. Phylum Phaeophyta
• 1500 species of Brown algae
• Mostly marine and include
seaweed and kelp
• All are multicellular and large
(often reaching lengths of 147
feet)
• Individual alga may grow to a
length of 100m with a holdfast,
stipe and blade
• Used in cosmetics and most ice
creams
20. Phylum Euglenophyta
• 1000 species of
Euglenoids
• Have both plantlike and
animal-like
characteristics
• Fresh water
21. Other Phylum Representatives
Diatoms – used in detergents, paint
removers, toothpaste
Dinoflagellates – red tides
Important in the
formation of
petroleum
products
Golden algae
27. Several macroalgae are also the source of hydrocolloids such as
agar-agar and carrageenan which are widely used in the food
industry as stabilisers, thickeners and gelling agents.
32. Green Polymers
Co-products from algae, including green
polymers, chemicals and animal feed, will play
a decisive role in the success of established
and emerging algae production ventures.
33. • Algae are good source of vitamins minerals, proteins,
• Different colors, flavors, textures
• Nutraceuticals
• Omega-3 supplements and food ingredients
• Protein powders
• Totally unique omega-3 products contain both EPA and DHA.
Highly valued, plant-based, vegetarian, nutritional
supplements unlike mercury-contaminated fish oil.
• Future: carotenoids; lutein, zeaxanthin, fucoxanthin, and
astaxanthin — potent antioxidants that reduce cell damage
and fight disease; fluorescent dyes (natural dyes that can
replace synthetic dyes in food and cosmetics)
Nutrition
34. • Algae yield omega-3 fatty acids, proteins and oils at more
profitable margins than other methods of production.
• Common species of nutritional supplements include Spirulina,
Chlorella and Duniella
• Algae extracts are used for health supplements, pharmaceuticals,
soaps, lotions, protein bars, shakes, and beauty products.
Omega 3
35. Markets
• Market demands for omega-3 fatty acids exceed current
industry production capacity:
• Current world demand = $4.6 billion U.S.
• 2011 estimate = $8.2 billion U.S.
• Many current market suppliers of omega-3s are
experiencing over 20 percent annual revenue growth for
algae-based ingredients in food and nutritional products
— with premium prices paid for the purest products
40. Nutraceuticals per Kilo
According to BioCentric, which has invested $600,000
in its line of algae nutraceuticals:
• Haemaotoccocus has a current market value of $341
per kilogram,
• Chlorella clocks in at $44 per kilo and
• Spirulina sells for $20 per kilo
41. Algae as Protein
• According to the FAO, the world protein consumption is set to
increase 74 percent by 2050, surpassing the replenishment of
wild and farm-raised fish and livestock populations.
• Algae can provide high-concentration EPA oils and protein
extracts, and low-cost fish meal for aquaculture facilities.
• Algae production systems will play an important role in
addressing the growing worldwide demand for protein and
Omega-3 fatty acids while reducing overfishing.
• Spirullina, Chlorella
42. Foods from algae
• Algae have been used as human food for thousands of years in all
parts of the world.
• The most commonly consumed macroalgae include the red algae
Porphyra (nori, kim, laver), Asparagopsis taxiformis (limu),
Gracilaria, Chondrus crispus (Irish moss) and Palmaria palmata
(dulse), the kelps Laminaria (kombu), Undaria (wakame) and
Macrocystis, and the green algae Caulerpa racemosa, Codium and
Ulva.
• These algae are either harvested from wild populations or are
farmed.
• These algae usually are eaten either fresh, dried or pickled.
• Algae are used in soups, salads and sushi.
• Sea lettuce (Ulva lactura)
• Other foods: Funori, Hijiki, Arame.
44. •Soil enhancers for increasing large scale agricultural
production
•Natural fumigants
An algae-based system to increase terrestrial crop
production by:
• Increased bioavailability of macro and micro nutrients
• Enhanced soil organics and water-holding capabilities
• Increased soil porosity
• Replacement of chemical fumigants
Agriculture
47. • Ultra-pure pharmaceuticals
• Therapeutics
• Scientific reagents
• Bioactive peptides, replacement proteins, immune system
stimulators and suppressants, diagnostic proteins and
enzymes
Pharmaceuticals
48. • Algae are a rich and varied source of pharmacologically
active natural products and nutraceuticals. While
nutraceutical and pharmaceutical content in the baseline
algae strain is very small, current market values for
these products are extremely high.
• The major products currently being commercialized or
under consideration for commercial extraction include
carotenoids, phycobilins, fatty acids, polysaccharides,
vitamins, sterols, and biologically active molecules for
use in human and animal health.
49. The pharmaceutical industry is growing at a CAGR of
around 8% while the global pharmaceutical market is
forecasted to reach US$ 1043.4 billion in 2012.
Use of algae, especially cyanobacteria based active
compounds, has received ever-increasing interest as:
• Antimicrobials, Antivirals & Antifungals
• Neuroprotective Products
• Therapeutic proteins
• Drugs
52. •Shrimp, fish, and mollusk feeds
•Products for Asian and Pacific food markets
• Natural feed for fish, shrimp, and mollusk larvae
• Whole and defatted algae powders for fish,
shrimp, and mollusks
• Fresh macroalgae (sea veggies) for the
Pacific and Asian food markets
Aquaculture
54. Today, this ancient life-giver reappears as the core topic of
commercial and environmental interest in salvaging our
energy economy and our planetary future - our hope for
abundant fuel, medicine, food and carbon sequestration.
55.
56. Algae Financial Forecast
In August, 2010, Global Information released a new market
research report, Algae Biofuels Production Technologies
Worldwide, in which they project that the total algae biofuels
production technologies market (including cultivation
technology sales, harvesting, extraction and fuels production
facilities) will reach $1.6 billion in 2015.
57. The Fuel of the Future?
• Algae produce 100 times more oil per acre than traditional food oilseed
crops such as soy etc. Algae produces 4,000 -15,000 gallons of oil per
acre per year versus 50 gallons per acre for soy, or approximately 26
gallons per hectare
• Algae eat CO2, the major Global Warming Gas, and produce oxygen.
• Algae require only sunshine and water, and thrive on waste and polluted
waters
• Algae do not compete with food crops for either agricultural land or fresh
water.
58. “If we were to replace all of the diesel that we use in the
United States, with an algae derivative, we could do it
on an area of land less than one half of 1% of the
current farm land that we now use.”
Douglas Henston, Pres. Solix Algae Fuels
Diesel Fuel
62. ExxonMobil: $600 Million
• On July 15, 2009, Exxon announced a 600 million dollar
investment into algae biofuel research. The research facility
is based at partner Synthetic Genomics headquarters, and
opened on July 14, 2010 in La Jolla, California.
http://gigaom2.files.wordpress.com/2010/07/exxonsynthetictestsite54.jpg
63. Solazyme: $125 Million
August 9, 2010: Seven-year-old Solazyme announced that it has
raised $52 million in Series D financing from investors including
Braemer Energy Ventures, Morgan Stanley, and Chevron Technology
Ventures, the VC arm of the oil giant. Including this round, Solazyme
has now raised over $125 million.
64. Algenol: 2013
• Algenol’s Biofields project begins
construction this year, and
Biofields continues to guide the
markets to expect commercial
capacity by 2013 in the 250
million gallons per year range.
• Algenol CEO Paul Woods
expressed to the Biofuel Digest
last year that he would regard the
achievement of only 300 Mgy in
capacity by mid-decade as a
“disappointment”.
http://i.i.com.com/cnwk.1d/i/bto/20080612/algenol_270x292.GIF
65. Aurora Algae: 2013
• Sept 2010 - Aurora Algae CEO Greg Bafalis forecasted the
company could reap $100,000 in gross revenue per acre, and
plans to be in large commercial production within 30 months,
quickly scaling up to 1,000-plus acres. The company is
constructing a first demonstration facility in Australia. “In
about two and a half years we’ll be cash flow positive,”
Bafalis predicted. “We’ll be tackling private equity and
venture capital in the next year.” The company has raised $40
million to date, with its third round in March, 2010, yielding
$15 million. http://venturebeat.com/2010/09/13/aurora%E2%80%99s-rebranding-bets-on-protein-bars-and-lotion-not-biofuel/
66. Carbon credits for sale to non-CleanTech industries
• Sequestration of CO2 directly from:
• Existing power generation facilities (coal and oil)
• Existing manufacturing facilities
• Production of off-setting carbon credits that can be sold to
other companies or industries based on the 2.5 to 1 ratio
of CO2 incorporation into algae biomass
CO2 Sequestration and environmental issues
77. Seambiotic, an Israeli firm, uses raceway/paddle-wheel
open-pond algae cultivation growth fed by C02 flue-gas
from a nearby power plant.
Raceway and Paddle Wheel
78. Photoreactor Yields
• Production w Closed System
• High Nutrient Input or Waste Stream
• Single Species in Controlled Environment:
30,000 -100,000 gallons per year per acre
79. Industry Pursuing Full Range of Algae
Products
2013 Survey
ABO Members
Producers
Only
Vegetable oils for use in
food products 5% 11%
Feeds (fish and/or farm) 35% 35%
Bioplastics 4% 5%
Chemicals 11% 10%
Nutritional products or
nutraceuticals 30% 28%
Fuels 33% 29%
Fertilizers 21% 18%
Biomass for energy or
other uses 37% 36%
Other 9% 9%
ABO: Algae Biomass Organization
80. Capacity Continues to Expand
• 25% of producers reported they
would be expanding in 2013 at an
existing facility
• 22% said they would expand with
new facilities
• 20% reported expansion and both
new and existing facilities.