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The ocean is the source of many materials, from ores mined from its depths to relaxing mineral salts for a bath. Exquisite mother-of-pearl inlay, decorative shells, and pearl jewlry are found in gift shops worldwide. And whether your tastes run to the exotic, like yellowfin tuna sushi, or the mundane of fast food milkshakes, products from the sea are probably in your diet. Many species of vertebrate and invertebrate marine animals as well as marine algae are important sources of food worldwide.
Examine the foods in your own kitchen and you may find the terms "aginate" and "carrageenan" on the food labels. Carragenans are compounds extracted from red algae that are used to stabilize and jell foods and pharmaceuticals. Brown algae contain alginates that make foods thicker and creamier and add to shelf life. They are used to prevent ice crystals from forming in ice cream. Alginates and carragenens are often used in puddings, milkshakes and ice cream. The commonly used color additive beta-carotene often comes from green algae as well as many vegetables, including carrots.
On the grocer's shelf and in the pharmacy, in industry and in the arts, the ocean is a resource without equal. However, exploitation of these natural resources carries with it the responsibility to use them wisely and preserve them globally. Algae represent only a small part of the many living and nonliving products we derive from ocean plants, animals, minerals and sea water. Tofether, they provide an important reason to protect the ocean.
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