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The entirety of the unripe Ackee fruit is toxic and contains large amounts of hypoglycin. The fruit is safe to eat only when the fruit is allowed to fully open and expose the large black seeds while on the tree. The levels of the toxin decrease over time though from approximately 1000 ppm to around 0.1 ppm in the mature fruit. [4]
[a] This subgroup of the rosids encompasses 28 families of trees, shrubs, vines and herbaceous perennials and annuals. The roots of many of the species host bacteria that fix nitrogen into compounds the plants can use. [4] [5] The trees of this subgroup dominate many temperate forests. [6]
Acids are broken down in ripening fruits [12] and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens. [13] This is mainly as a result of the general decrease in acid content that occurs when a fruit ripens. [9]
Indole-3-acetic acid (IAA, 3-IAA) is the most common naturally occurring plant hormone of the auxin class. It is the best known of the auxins, and has been the subject of extensive studies by plant physiologists. [ 1 ]
Five naturally occurring (endogenous) auxins in plants include indole-3-acetic acid, 4-chloroindole-3-acetic acid, phenylacetic acid, indole-3-butyric acid, and indole-3-propionic acid. [1] [2] However, most of the knowledge described so far in auxin biology and as described in the sections which follow, apply basically to IAA; the other three ...
Abscisic acid (ABA or abscisin II [5]) is a plant hormone. ABA functions in many plant developmental processes, including seed and bud dormancy , the control of organ size and stomatal closure. It is especially important for plants in the response to environmental stresses , including drought , soil salinity , cold tolerance, freezing tolerance ...
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Citric acid is an organic compound with the formula H O C(CO 2 H)(CH 2 CO 2 H) 2. [10] It is a colorless weak organic acid. [10] It occurs naturally in citrus fruits.In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.