Gwymon

Mae gwymon yn cyfeirio at nifer o rywogaethau o wymon morol, meicrogellog a meicrosgopig.^[1]

Mae'r term yn cynnwys rhai mathau o wymon coch, brown, a gwyrdd. Gall gwymon gynnig cyfleoedd rhagorol ar gyfer ecsbloetiad diwydiannol gan eu bod yn ffynhonnell o gyfansoddion amrywiol (h.y. polysacaridau, proteinau a ffenolau) all gael eu defnyddio fel bwyd ^[2]^[3] ac ymorth i anifeiliaid, cyffuriau ^[4] neu wrteithiau.

Mae dau beth penodol ei angen er mwyn i wymon dyfu, sef dwr môr a digon o olau ar gyfer y proses ffotosynthesis. Mae fel arfer angen rhywbeth iddo lynnu wrtho hefyd, er bod rhai mathau - Sargassum a Gracilaria - yn gallu arnofio yn rhydd. O ganlyniad, mae gwymon fel arfer i'w ganfod yn y rhannau hynny o'r môr sydd agosaf i'r lan, ac yn arbennig mewn mannau caregog.

↑ Smith, G.M. 1944. Marine Algae of the Monterey Peninsula, California. Stanford Univ., 2nd Edition.
↑ Garcia-Vaquero, M; Rajauria, G; O'Doherty, JV; Sweeney, T (2017). "Polysaccharides from macroalgae: Recent advances, innovative technologies and challenges in extraction and purification". Food Research International 99 (Pt 3): 1011–1020. doi:10.1016/j.foodres.2016.11.016. PMID 28865611. https://www.sciencedirect.com/science/article/pii/S0963996916305567.
↑ Garcia-Vaquero, M.; Hayes, M. (2016). "Red and green macroalgae for fish and animal feed and human functional food development". Food Reviews International 32: 15–45. doi:10.1080/87559129.2015.1041184. https://www.tandfonline.com/doi/abs/10.1080/87559129.2015.1041184.
↑ Kazłowski B; Chiu YH; Kazłowska K; Pan CL; Wu CJ (August 2012). "Prevention of Japanese encephalitis virus infections by low-degree-polymerisation sulfated saccharides from Gracilaria sp. and Monostroma nitidum". Food Chem 133 (3): 866–74. doi:10.1016/j.foodchem.2012.01.106. https://dx.doi.org/10.1016/j.foodchem.2012.01.106.

[1] Smith, G.M. 1944. Marine Algae of the Monterey Peninsula, California. Stanford Univ., 2nd Edition.

[2] Garcia-Vaquero, M; Rajauria, G; O'Doherty, JV; Sweeney, T (2017). "Polysaccharides from macroalgae: Recent advances, innovative technologies and challenges in extraction and purification". Food Research International 99 (Pt 3): 1011–1020. doi:10.1016/j.foodres.2016.11.016. PMID 28865611. https://www.sciencedirect.com/science/article/pii/S0963996916305567.

[:0-3] Garcia-Vaquero, M.; Hayes, M. (2016). "Red and green macroalgae for fish and animal feed and human functional food development". Food Reviews International 32: 15–45. doi:10.1080/87559129.2015.1041184. https://www.tandfonline.com/doi/abs/10.1080/87559129.2015.1041184.

[Kazłowski_B,_Chiu_YH,_Kazłowska_K,_Pan_CL,_Wu_CJ_866–74-4] Kazłowski B; Chiu YH; Kazłowska K; Pan CL; Wu CJ (August 2012). "Prevention of Japanese encephalitis virus infections by low-degree-polymerisation sulfated saccharides from Gracilaria sp. and Monostroma nitidum". Food Chem 133 (3): 866–74. doi:10.1016/j.foodchem.2012.01.106. https://dx.doi.org/10.1016/j.foodchem.2012.01.106.

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