Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida
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| Format: | Dataset Open Access |
| Sprache: | en |
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PANGAEA
2018
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| _version_ | 1867171009803583488 |
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| author | Gao, Guang Clare, Anthony S Chatzidimitriou, Eleni Rose, Craig Caldwell, Gary S |
| author_facet | Gao, Guang Clare, Anthony S Chatzidimitriou, Eleni Rose, Craig Caldwell, Gary S |
| collection | Datos científicos de ciencias marinas y ambientales |
| contents | Ulva is increasingly viewed as a food source in the world. Here, Ulva rigida was cultured at two levels of temperature (14, 18°C), pH (7.95, 7.55, corresponding to low and high pCO2), and nitrate conditions (6 μmol L-1, 150 μmol L-1), to investigate the effects of ocean warming, acidification, and eutrophication on food quality of Ulva species. High temperature increased the content of each amino acid. High nitrate increased the content of all amino acid except aspartic acid and cysteine. High temperature, pCO2, and nitrate also increased content of most fatty acids. The combination of high temperature, pCO2, and nitrate increased the swelling capacity, water holding capacity, and oil holding capacity by 15.60%, 7.88%, and 16.32% respectively, compared to the control. It seems that future ocean environment would enhance the production of amino acid and fatty acid as well as the functional properties in Ulva species. |
| format | Dataset Open Access |
| id | pangaea_https___doi_org_10_1594_PANGAEA_892891 |
| institution | PANGAEA |
| language | en |
| publishDate | 2018 |
| publisher | PANGAEA |
| record_format | pangaea |
| spellingShingle | Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida Gao, Guang Clare, Anthony S Chatzidimitriou, Eleni Rose, Craig Caldwell, Gary S Alkalinity, total; Alkalinity, total, standard deviation; Amino acid, standard deviation; Amino acids; Aragonite saturation state; Benthos; Bicarbonate ion; Bicarbonate ion, standard deviation; Biomass/Abundance/Elemental composition; Bottles or small containers/Aquaria (<20 L); Calcite saturation state; Calculated using seacarb after Nisumaa et al. (2010); Carbon, inorganic, dissolved; Carbon, inorganic, dissolved, standard deviation; Carbonate ion; Carbonate system computation flag; Carbon dioxide; Carbon dioxide, standard deviation; Chlorophyta; Coast and continental shelf; Cullercoats_beach; EXP; Experiment; Experiment duration; Fatty acids; Fatty acids, standard deviation; Fugacity of carbon dioxide (water) at sea surface temperature (wet air); Laboratory experiment; Macroalgae; Macro-nutrients; Name; North Atlantic; OA-ICC; Ocean acidification; Ocean Acidification International Coordination Centre; Oil holding capacity, per dry mass; Oil holding capacity, per dry mass, standard deviation; Other studied parameter or process; Partial pressure of carbon dioxide, standard deviation; Partial pressure of carbon dioxide (water) at sea surface temperature (wet air); Percentage; Percentage, standard deviation; pH, NBS scale; pH, standard deviation; pH, total scale; Plantae; Registration number of species; Salinity; Single species; Species; Swelling capacity, per dry mass; Swelling capacity, per dry mass, standard deviation; Temperate; Temperature; Temperature, water; Temperature, water, standard deviation; Treatment; Type; Ulva rigida; Uniform resource locator/link to reference; Water holding capacity; Water holding capacity, standard deviation Ulva is increasingly viewed as a food source in the world. Here, Ulva rigida was cultured at two levels of temperature (14, 18°C), pH (7.95, 7.55, corresponding to low and high pCO2), and nitrate conditions (6 μmol L-1, 150 μmol L-1), to investigate the effects of ocean warming, acidification, and eutrophication on food quality of Ulva species. High temperature increased the content of each amino acid. High nitrate increased the content of all amino acid except aspartic acid and cysteine. High temperature, pCO2, and nitrate also increased content of most fatty acids. The combination of high temperature, pCO2, and nitrate increased the swelling capacity, water holding capacity, and oil holding capacity by 15.60%, 7.88%, and 16.32% respectively, compared to the control. It seems that future ocean environment would enhance the production of amino acid and fatty acid as well as the functional properties in Ulva species. |
| title | Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida |
| topic | Alkalinity, total; Alkalinity, total, standard deviation; Amino acid, standard deviation; Amino acids; Aragonite saturation state; Benthos; Bicarbonate ion; Bicarbonate ion, standard deviation; Biomass/Abundance/Elemental composition; Bottles or small containers/Aquaria (<20 L); Calcite saturation state; Calculated using seacarb after Nisumaa et al. (2010); Carbon, inorganic, dissolved; Carbon, inorganic, dissolved, standard deviation; Carbonate ion; Carbonate system computation flag; Carbon dioxide; Carbon dioxide, standard deviation; Chlorophyta; Coast and continental shelf; Cullercoats_beach; EXP; Experiment; Experiment duration; Fatty acids; Fatty acids, standard deviation; Fugacity of carbon dioxide (water) at sea surface temperature (wet air); Laboratory experiment; Macroalgae; Macro-nutrients; Name; North Atlantic; OA-ICC; Ocean acidification; Ocean Acidification International Coordination Centre; Oil holding capacity, per dry mass; Oil holding capacity, per dry mass, standard deviation; Other studied parameter or process; Partial pressure of carbon dioxide, standard deviation; Partial pressure of carbon dioxide (water) at sea surface temperature (wet air); Percentage; Percentage, standard deviation; pH, NBS scale; pH, standard deviation; pH, total scale; Plantae; Registration number of species; Salinity; Single species; Species; Swelling capacity, per dry mass; Swelling capacity, per dry mass, standard deviation; Temperate; Temperature; Temperature, water; Temperature, water, standard deviation; Treatment; Type; Ulva rigida; Uniform resource locator/link to reference; Water holding capacity; Water holding capacity, standard deviation |
| url | https://doi.org/10.1594/PANGAEA.892891 |