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There are three primary types of plant oil, differing both the means of extracting the relevant parts of the plant, and in the nature of the resulting oil: Vegetable fats and oils were historically extracted by putting part of the plant under pressure, squeezing out the oil. Macerated oils consist of a base oil to which parts of plants are added.
Astrocaryum vulgare (Tucumã) oil. Amur cork tree fruit oil, pressed from the fruit of the Phellodendron amurense. It has been studied for insecticidal use. [184] [185] Artichoke oil, extracted from the seeds of the artichoke fruit, is an unsaturated semi-drying oil with potential applications in making soap, shampoo, alkyd resin and shoe ...
Krameria lappacea flower with elaiphores on the two short, pointed petals. An elaiophore (from Gr. elaion-oil and phorein-carry) is a plant organ that secretes oil. A distinction is made in: epithelial elaiophors: oil glands; trichome eaiophores: glandular hairs.
The mesocarp (from Greek: meso-, "middle" + -carp, "fruit") is the fleshy middle layer of the pericarp of a fruit; it is found between the epicarp and the endocarp. [8] It is usually the part of the fruit that is eaten. For example, the mesocarp makes up most of the edible part of a peach, and a considerable part of a tomato.
As flowers grew more advanced, some variations developed parts fused together, with a much more specific number and design, and with either specific sexes per flower or plant, or at least "ovary inferior". The general assumption is that the function of flowers, from the start, was to involve animals in the reproduction process.
The androecium is one of the fertile cycles of flowers. The parts that make up the androecium are called stamens whose function is the generation of male gametophytes or pollen grains. The stamens are highly modified leaves formed by a foot that is inserted into the receptacle of the flower, called filament, and a distal portion called anther ...
Oil bodies are the organelle that has evolved to hold triglycerides in plant cells. They are therefore the principal store of chemical energy in oleaginous seeds. The structure and composition of plant seed oil bodies has been the subject of research from at least as far back as the 1980s, with several papers published in the 80s and 90s.
Palm oil block showing the lighter color that results from boiling. Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of oil palms. [1] The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 36% of global oils produced from oil crops in 2014. [2]