Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida
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...
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ftpangaea:oai:pangaea.de:doi:10.1594/PANGAEA.892891 2023-05-15T17:35:02+02:00 Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida Gao, Guang Clare, Anthony S Chatzidimitriou, Eleni Rose, Craig Caldwell, Gary S LATITUDE: 55.030000 * LONGITUDE: -1.430000 * DATE/TIME START: 2014-05-01T00:00:00 * DATE/TIME END: 2014-05-31T00:00:00 2018-08-09 text/tab-separated-values, 15280 data points https://doi.pangaea.de/10.1594/PANGAEA.892891 https://doi.org/10.1594/PANGAEA.892891 en eng PANGAEA Gattuso, Jean-Pierre; Epitalon, Jean-Marie; Lavigne, Héloïse; Orr, James C; Gentili, Bernard; Proye, Aurélien; Soetaert, Karline; Rae, James (2016): seacarb: seawater carbonate chemistry with R. R package version 3.1. https://cran.r-project.org/package=seacarb https://doi.pangaea.de/10.1594/PANGAEA.892891 https://doi.org/10.1594/PANGAEA.892891 CC-BY-3.0: Creative Commons Attribution 3.0 Unported Access constraints: unrestricted info:eu-repo/semantics/openAccess CC-BY 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, https://doi.org/10.1016/j.foodchem.2018.03.040 Alkalinity total standard deviation Amino acid Amino acids Aragonite saturation state Benthos Bicarbonate ion 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 Carbonate ion Carbonate system computation flag Carbon dioxide Chlorophyta Coast and continental shelf Cullercoats_beach EXP Experiment Experiment duration Fatty acids Fugacity of carbon dioxide (water) at sea surface temperature (wet air) Laboratory experiment Macroalgae Macro-nutrients Name North Atlantic OA-ICC Ocean Acidification International Coordination Centre Oil holding capacity per dry mass Other studied parameter or process Dataset 2018 ftpangaea https://doi.org/10.1594/PANGAEA.892891 https://doi.org/10.1016/j.foodchem.2018.03.040 2023-01-20T09:11:22Z 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. Dataset North Atlantic Ocean acidification PANGAEA - Data Publisher for Earth & Environmental Science ENVELOPE(-1.430000,-1.430000,55.030000,55.030000) |
institution |
Open Polar |
collection |
PANGAEA - Data Publisher for Earth & Environmental Science |
op_collection_id |
ftpangaea |
language |
English |
topic |
Alkalinity total standard deviation Amino acid Amino acids Aragonite saturation state Benthos Bicarbonate ion 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 Carbonate ion Carbonate system computation flag Carbon dioxide Chlorophyta Coast and continental shelf Cullercoats_beach EXP Experiment Experiment duration Fatty acids Fugacity of carbon dioxide (water) at sea surface temperature (wet air) Laboratory experiment Macroalgae Macro-nutrients Name North Atlantic OA-ICC Ocean Acidification International Coordination Centre Oil holding capacity per dry mass Other studied parameter or process |
spellingShingle |
Alkalinity total standard deviation Amino acid Amino acids Aragonite saturation state Benthos Bicarbonate ion 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 Carbonate ion Carbonate system computation flag Carbon dioxide Chlorophyta Coast and continental shelf Cullercoats_beach EXP Experiment Experiment duration Fatty acids Fugacity of carbon dioxide (water) at sea surface temperature (wet air) Laboratory experiment Macroalgae Macro-nutrients Name North Atlantic OA-ICC Ocean Acidification International Coordination Centre Oil holding capacity per dry mass Other studied parameter or process Gao, Guang Clare, Anthony S Chatzidimitriou, Eleni Rose, Craig Caldwell, Gary S Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida |
topic_facet |
Alkalinity total standard deviation Amino acid Amino acids Aragonite saturation state Benthos Bicarbonate ion 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 Carbonate ion Carbonate system computation flag Carbon dioxide Chlorophyta Coast and continental shelf Cullercoats_beach EXP Experiment Experiment duration Fatty acids Fugacity of carbon dioxide (water) at sea surface temperature (wet air) Laboratory experiment Macroalgae Macro-nutrients Name North Atlantic OA-ICC Ocean Acidification International Coordination Centre Oil holding capacity per dry mass Other studied parameter or process |
description |
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 |
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 |
author_sort |
Gao, Guang |
title |
Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida |
title_short |
Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida |
title_full |
Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida |
title_fullStr |
Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida |
title_full_unstemmed |
Seawater carbonate chemistry and chemical composition and functional properties of Ulva rigida |
title_sort |
seawater carbonate chemistry and chemical composition and functional properties of ulva rigida |
publisher |
PANGAEA |
publishDate |
2018 |
url |
https://doi.pangaea.de/10.1594/PANGAEA.892891 https://doi.org/10.1594/PANGAEA.892891 |
op_coverage |
LATITUDE: 55.030000 * LONGITUDE: -1.430000 * DATE/TIME START: 2014-05-01T00:00:00 * DATE/TIME END: 2014-05-31T00:00:00 |
long_lat |
ENVELOPE(-1.430000,-1.430000,55.030000,55.030000) |
genre |
North Atlantic Ocean acidification |
genre_facet |
North Atlantic Ocean acidification |
op_source |
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, https://doi.org/10.1016/j.foodchem.2018.03.040 |
op_relation |
Gattuso, Jean-Pierre; Epitalon, Jean-Marie; Lavigne, Héloïse; Orr, James C; Gentili, Bernard; Proye, Aurélien; Soetaert, Karline; Rae, James (2016): seacarb: seawater carbonate chemistry with R. R package version 3.1. https://cran.r-project.org/package=seacarb https://doi.pangaea.de/10.1594/PANGAEA.892891 https://doi.org/10.1594/PANGAEA.892891 |
op_rights |
CC-BY-3.0: Creative Commons Attribution 3.0 Unported Access constraints: unrestricted info:eu-repo/semantics/openAccess |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1594/PANGAEA.892891 https://doi.org/10.1016/j.foodchem.2018.03.040 |
_version_ |
1766134070615474176 |