question_answer 42)

  Make a list of algae and fungi that have commercial value as source of food, chemicals, medicines and fodder.

Answer:

                  Algae Some 70 species of marine algae are used for food, chemical and medicinal purpose.

Medicine	Chemical	Food
Corollina-capable in curing worm infection	Phycolloids It includes agar, carrageen in and funori.	Porphyra (flower), Rhodymenia (pulse), Chondrus (Trishmoss). Rhodymenia (sheep's weed) is also used as fodder
Polysiphonia-Possess antibacterial property.	Alginic acid It is a phycocolloid obtained commercially from Laminaria, Macrocystis
Carrageen an is an coagulant.
		Laminaria, Alariam Macrocystis, Sargassum are used as food in many countries.
Sodium laminarin sulphate act as a anticoagulant.	Nerocystis, Fucus, Sargassum, etc.	The edible brown algae are used as fodder.
Ascophyllum and Laminaria bears antibiotic properties.	It is used as salts in obtaining emulsions (ice-creams,	Ulva, Caulerpa, Enteromorpha; Chlorella can yield food rich in lipids, proteins, vitamins and minerals.
Durvillea has vermifuge properties.	ointments, toothpastes, cosmetics, creams, etc)
Antibiotics can be extracted from Chlorella and Caulerpa.	Chlamydomonas, Chlorella, Scenedesmus play an important role in sewage oxidation.

Fungi The role of fungi was established in early history yeast have been used in making of bread and alcohol since, the beginning of cultivation the discovery of penicillin, that marked the beginning of a new approach to microbial diseases in human health. More recent approaches include the application of hydrophins to surfaces leading to bio compatibility of implants and to emulsion formation improving drug delivery. Products of fungi in medicine, chemical and food are

Medicine	Chemical	Food
Penicillin (Penicillium notatum and P. chyrso genum), glyotoxin.	Aspergillus niger	Fermentation-Aspergillus orgzae yeast-Saccharomyces roxii
chitrinine (Trichoderma sp.) (Penicillium citrinine).	Awentil and Mucor in production of citric acid.	Cheese production- by Penicillium comemberti and Penicillium roqueforti
Baccatin-A (Gibberella baccater)	Aspergillus niger and P. purpurogenum in production of(gluconicacid).	Colour of foods - by Monoasus purpureus
Ergotine (Claviceps purpurea), clavicin (Aspergillus clouertus	P. glacum and A. gallomyces forms (gallic acid)
Flavin (A. flavous and A. fumigatles).