Making known the world of water,
both fresh and salt.
Wavelengths Newletter
- April 1999
a wavelet of information...
We invite aquatic activity and article
contributions!
If you have an activity or article that you would like to submit
to SAME Wavelengths, contact the Wavelengths
editor, Dr. John Dindo, Dauphin Island Sea Lab, 101 Bienville
Blvd. Dauphin Island, AL 36528. Fax: 334/ 861-4646,
Email: jdindo@disl.org.
Amazing Algae
Hazel Wilson, Dauphin Island Sealab
The great bulk of marine plant life is made up of algae.
They are a diverse group of nonvascular plants. The four
major groups (divisions) of algae are blue-green algae (Division
Cyanophyta), green algae (Division Chlorophycophyta), red algae
(Division Rhodophycophyta) and brown algae (Division Phaeophycophyta).
These groups are named for their colors and are distinguished
by the chemistry of their pigments.
A fun way to introduce the topic of marine algae to your students
is to literally FEED this information to your students!
Algae is available at international markets and specialty shops,
however one of the best places to find a large selection is
Maine Coast Sea Vegetables
Franklin, Maine 04634
Website, http://www.seaveg.com
Here are a few recipes to get you started that we know are a
big hit!
Sea Chips and Cheese Dip
1 large block Velveeta cheese
1 can salsa
Sea Chips
Melt cheese and salsa together in crock pot or microwave.
Serve with chips.
Popcorn and Dulse
Lay dulse on paper plate and microwave until crisp (like you
cook bacon in the microwave). Crumble and sprinkle on popcorn
(or whatever you want - soups, salad, pizza, etc.)
Kelp Chips
Cut kelp (any kind) into bite size squares. Fry in butter
or oil until crisp. YUM!
Have students prepare their dish and present detailed information
about the algae they used before serving.
This site is hosted by the
Louisiana Sea Grant College Program
Louisiana Marine Education Resources Web site.
|
