Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida, supplement to: Gao, Guang; Clare, Anthony S; Chatzidimitriou, Eleni; Rose, Craig; Caldwell, Gary S (2018): Effects of ocean warming and acidification, combined with nutrient enrichment, on chemical composition and functional properties of Ulva rigida. Food Chemistry, 258, 71-78

• Main Authors: Gao, Guang, Clare, Anthony S, Chatzidimitriou, Eleni, Rose, Craig, Caldwell, Gary S
• Format: Dataset
• Language: English
• Published: PANGAEA - Data Publisher for Earth & Environmental Science 2018
• Subjects: Benthos; Biomass/Abundance/Elemental composition; Bottles or small containers/Aquaria <20 L; Chlorophyta; Coast and continental shelf; Laboratory experiment; Macroalgae; Macro-nutrients; North Atlantic; Other studied parameter or process; Plantae; Single species; Temperate; Temperature; Ulva rigida; Type; Species; Registration number of species; Uniform resource locator/link to reference; Experiment duration; Treatment; Swelling capacity per dry mass; Swelling capacity per dry mass, standard deviation; Water holding capacity; Water holding capacity, standard deviation; Percentage; Percentage, standard deviation; Oil holding capacity per dry mass; Oil holding capacity per dry mass, standard deviation; Name; Amino acids; Amino acid, standard deviation; Fatty acids; Fatty acids, standard deviation; Salinity; pH; pH, standard deviation; Temperature, water; Temperature, water, standard deviation; Partial pressure of carbon dioxide water at sea surface temperature wet air; Partial pressure of carbon dioxide, standard deviation; Carbon, inorganic, dissolved; Carbon, inorganic, dissolved, standard deviation; Bicarbonate ion; Bicarbonate ion, standard deviation; Carbon dioxide; Carbon dioxide, standard deviation; Alkalinity, total; Alkalinity, total, standard deviation; Carbonate system computation flag; Fugacity of carbon dioxide water at sea surface temperature wet air; Carbonate ion; Aragonite saturation state; Calcite saturation state; Experiment; Calculated using seacarb after Nisumaa et al. 2010; Ocean Acidification International Coordination Centre OA-ICC; Caldwell; Ocean acidification
• Online Access: https://dx.doi.org/10.1594/pangaea.892891; https://doi.pangaea.de/10.1594/PANGAEA.892891

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. : In order to allow full comparability with other ocean acidification data sets, the R package seacarb (Gattuso et al, 2016) was used to compute a complete and consistent set of carbonate system variables, as described by Nisumaa et al. (2010). In this dataset the original values were archived in addition with the recalculated parameters (see related PI). The date of carbonate chemistry calculation by seacarb is 2018-08-06.