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 e...