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Saprotrophic nutrition / s æ p r ə ˈ t r ɒ f ɪ k,-p r oʊ-/ [1] or lysotrophic nutrition [2] [3] is a process of chemoheterotrophic extracellular digestion involved in the processing of decayed (dead or waste) organic matter. It occurs in saprotrophs, and is most often associated with fungi (e.g. Mucor) and with soil bacteria.
Exoenzymes also aid digestion in the guts of ruminants, [6] termites, [7] humans and herbivores. By hydrolyzing plant cell wall polymers, microbes release energy that has the potential to be used by humans as biofuel. [8] Other human uses include waste water treatment, [9] composting [10] and bioethanol production. [11]
Their teeth grind the food up, enzymes and acid in the stomach liquefy it, and additional enzymes in the small intestine break the food down into parts their cells can use. Extracellular digestion is a form of digestion found in all saprobiontic annelids, crustaceans, arthropods, lichens and chordates, including vertebrates. [1] [2] [3]
Perfect for omelets, soups, pastas and more, mushrooms contain vitamin D, potassium, selenium and other nutrients. The healthy veggie can make a great addition to so many of your favorite dishes ...
The English word fungus is directly adopted from the Latin fungus (mushroom), used in the writings of Horace and Pliny. [10] This in turn is derived from the Greek word sphongos (σφόγγος 'sponge'), which refers to the macroscopic structures and morphology of mushrooms and molds; [11] the root is also used in other languages, such as the German Schwamm ('sponge') and Schimmel ('mold').
Following the BRAT diet or the bland diet is a form of self-care to ensure you are eating easy-to-digest foods and obtain some nutrients while your body is under GI distress.
In addition, aerobic digestion typically occurs more rapidly than anaerobic digestion, while anaerobic digestion does a better job reducing the volume and mass of the material. [7] Due to anaerobic digestion's ability to reduce the volume and mass of waste materials and produce a natural gas, anaerobic digestion technology is widely used for ...
Frying, roasting, baking, and microwaving are all used to prepare mushrooms. Cooking lowers the amount of water present in the food. Mushrooms do not go mushy with long term cooking because the chitin that gives most of the structure to a mushroom does not break down until 380 °C (716 °F) which is not reached in any normal cooking. [39] [40]