Results 121 to 130 of about 10,362 (217)

"Ulva ohnoi" (Ulvales, Chlorophyta) como biofiltro en sistemas AMTI-RAS: Influencia en su desarrollo de las concentraciones de nitrógeno y fósforo del medio de cultivo [PDF]

open access: yes, 2017
Traballo fin de mestrado (UDC.CIE). Acuicultura. Curso 2016/2017[Resumen] Actualmente el desarrollo de distintas estrategias, como la Acuicultura Multitrófica Integrada en Sistemas de Recirculación de Agua (AMTI-RAS), son esenciales para mitigar el ...
Curra Feijoó, Natán
core   +1 more source

Oyster shell facilitates the green production of nitrogen-doped porous biochar from macroalgae: a case study for removing atrazine from water

open access: yesBiochar
Low-cost and green preparation of efficient sorbents is critical to the removal of organic contaminants during water treatment. In this study, the co-pyrolysis of macroalgae and oyster shell was designed to synthesize nitrogen-doped porous biochars for ...
Liying Song   +10 more
doaj   +1 more source

Extraction of Cellulose from Ulva lactuca Algae and Its Use for Membrane Synthesis. [PDF]

open access: yesPolymers (Basel), 2023
Patrichi CAM   +5 more
europepmc   +1 more source

Photosynthetic capacity of three common species of macroalgae and the application in coral aquarium [PDF]

open access: yes, 2014
利用水下饱和脉冲调制叶绿素荧光仪(dIVIng-PAM)测定了珊瑚养殖水处理中3种常见大型海藻石莼(ulVA lACTuCA)、条浒苔(EnTErOMOrPHA ClATHrATA)和羽状蕨藻(CAulErPA MEXICAnA)光能转化效率(fV/fM),快速光曲线(rlC)相关参数和非光化学淬灭(nPQ)。结果表明:石莼和条浒苔的fV/fM分别为0.808±0.004和0.816±0.009,显著高于羽状蕨藻。最大相对电子传递速率rETrMAX(17.52±2.92和19.59±4.43μMOl E·
施晓峰   +5 more
core  

Prospective Antiviral Effect of Ulva lactuca Aqueous Extract against COVID-19 Infection. [PDF]

open access: yesMar Drugs, 2023
Binsuwaidan R   +9 more
europepmc   +1 more source

Dietary Ulva lactuca and CAZyme supplementation improve serum biochemical profile and hepatic composition of weaned piglets. [PDF]

open access: yesSci Rep, 2023
Ribeiro DM   +9 more
europepmc   +1 more source

Queso untable a base de ulva lactuca

open access: yes, 2011
El presente trabajo tiene como objetivo la aceptación y valoración de los caracteres organolépticos de un queso untable realizado a base de Ulva lactuca, evaluar la calidad del producto terminado e indagar el grado de información de los alumnos encuestados en referencia a las propiedades nutricionales de las algas.
openaire   +1 more source

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