Studies on the skeletal cell wall and cuticle of the cystocarpic stage of the Red seaweed Iridaea undulosa Bory

The skeletal cell wall material isolated from cystocarpic thalli of Iridaea undulosa Bory contains an unusually high percentage of proteins and/or glycoproteins and lesser amounts of polysaccharides. The polysaccharides are, possibly, cellulose, a (1→4) linked mannan, a κ/t-carrageenan and an agaroi...

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Autores principales: Stortz, Carlos Arturo, Rodriguez, María Cecilia, Cerezo, Alberto Saúl
Publicado: 1997
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Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00068055_v40_n5_p411_Flores
http://hdl.handle.net/20.500.12110/paper_00068055_v40_n5_p411_Flores
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id paper:paper_00068055_v40_n5_p411_Flores
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spelling paper:paper_00068055_v40_n5_p411_Flores2023-06-08T14:31:24Z Studies on the skeletal cell wall and cuticle of the cystocarpic stage of the Red seaweed Iridaea undulosa Bory Stortz, Carlos Arturo Rodriguez, María Cecilia Cerezo, Alberto Saúl Iridaea undulosa The skeletal cell wall material isolated from cystocarpic thalli of Iridaea undulosa Bory contains an unusually high percentage of proteins and/or glycoproteins and lesser amounts of polysaccharides. The polysaccharides are, possibly, cellulose, a (1→4) linked mannan, a κ/t-carrageenan and an agaroid. The 'cuticle', an amorphous covering which protects the thalli, shows a similar general composition. Fil:Stortz, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rodríguez, M.C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Cerezo, A.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1997 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00068055_v40_n5_p411_Flores http://hdl.handle.net/20.500.12110/paper_00068055_v40_n5_p411_Flores
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Iridaea undulosa
spellingShingle Iridaea undulosa
Stortz, Carlos Arturo
Rodriguez, María Cecilia
Cerezo, Alberto Saúl
Studies on the skeletal cell wall and cuticle of the cystocarpic stage of the Red seaweed Iridaea undulosa Bory
topic_facet Iridaea undulosa
description The skeletal cell wall material isolated from cystocarpic thalli of Iridaea undulosa Bory contains an unusually high percentage of proteins and/or glycoproteins and lesser amounts of polysaccharides. The polysaccharides are, possibly, cellulose, a (1→4) linked mannan, a κ/t-carrageenan and an agaroid. The 'cuticle', an amorphous covering which protects the thalli, shows a similar general composition.
author Stortz, Carlos Arturo
Rodriguez, María Cecilia
Cerezo, Alberto Saúl
author_facet Stortz, Carlos Arturo
Rodriguez, María Cecilia
Cerezo, Alberto Saúl
author_sort Stortz, Carlos Arturo
title Studies on the skeletal cell wall and cuticle of the cystocarpic stage of the Red seaweed Iridaea undulosa Bory
title_short Studies on the skeletal cell wall and cuticle of the cystocarpic stage of the Red seaweed Iridaea undulosa Bory
title_full Studies on the skeletal cell wall and cuticle of the cystocarpic stage of the Red seaweed Iridaea undulosa Bory
title_fullStr Studies on the skeletal cell wall and cuticle of the cystocarpic stage of the Red seaweed Iridaea undulosa Bory
title_full_unstemmed Studies on the skeletal cell wall and cuticle of the cystocarpic stage of the Red seaweed Iridaea undulosa Bory
title_sort studies on the skeletal cell wall and cuticle of the cystocarpic stage of the red seaweed iridaea undulosa bory
publishDate 1997
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00068055_v40_n5_p411_Flores
http://hdl.handle.net/20.500.12110/paper_00068055_v40_n5_p411_Flores
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AT rodriguezmariacecilia studiesontheskeletalcellwallandcuticleofthecystocarpicstageoftheredseaweediridaeaundulosabory
AT cerezoalbertosaul studiesontheskeletalcellwallandcuticleofthecystocarpicstageoftheredseaweediridaeaundulosabory
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