The red algae are nonmotile, which means they do not move on their own. Found all over the world in mostly marine but also freshwater habitats, red algae depend upon the movement of the water in which they dwell.Know More
Red algae, also known as rhodophyta, which means "red plant", have from 5,000 to 10,000 species, some of which are seaweeds. They derive their red color from a number of pigments, the most important of which is phycoerythrin. They obtain their energy through photosynthesis. Because the red pigmentation is able to absorb blue light waves, they can survive deeper in the ocean than other forms of algae. Some red algae, called coralline algae, contribute to the formation of coral reef structures by secreting calcium carbonate. Red algae reproduce sexually. Water currents carry male gametes to female sex organs, called carpogonium, where they become attached.
Red algae are consumed not only by fish, crustaceans and other marine animals, but also by humans. They are rich in vitamins and protein and easy to cultivate. The Japanese call them nori and use them to wrap sushi. In Britain they are known as laver and are eaten cold as a salad, baked into bread, fried or mixed with oatmeal. Red algae called Irish Moss are used in puddings, ice cream, preserves, and even beer and wine.Learn more about Marine Life
Cnidarians that move do so by flexing weak, gelatinous muscles in the body walls of their bells against a pressurized hydrostatic skeleton. However, many types of cnidarians, such as mature anemones and corals, move little if at all, although juvenile stages may take a more mobile form to disperse individual organisms. Even the more mobile types, such as jellyfish, move only weakly and generally drift as plankton with the current.Full Answer >
Clams that move do so by projecting a “foot,” which is a muscular, fleshy organ that can easily be projected from between the clams' two shells. Physically speaking, however, clams have no legs, arms, mouths or heads.Full Answer >
Red algae is added to food in the form of carrageenan and agar extracts: these additives are contained in many foods, including frozen deserts, soups, gravies, salad dressings and dairy products. Carrageenan and agar are similar in physical and chemical composition, although carrageenan is slightly thicker and more viscous. Carrageenan is often used to stabilize shelved food items and refrigerated items such as pudding, chocolate, milk and frostings, while agar is better suited for low temperatures.Full Answer >
Aside from the obvious reddish color, red algae procure energy from photosynthesis, and unlike other algae species, lack flagella and centrioles. There are approximately 4,500 species of red algae, ranging from single-celled organisms to multi-celled seaweeds.Full Answer >