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Myrrh gum, like frankincense, is such a resin. Myrrh is harvested by repeatedly wounding the trees to bleed the gum, which is waxy and coagulates quickly. After the harvest, the gum becomes hard and glossy. The gum is yellowish and may be either clear or opaque. It darkens deeply as it ages, and white streaks emerge. [3]
Illustration of Myrrhis odorata. Myrrhis odorata is a tall herbaceous perennial plant growing to 2 metres (6 + 1 ⁄ 2 ft) tall and 1 m (3 + 1 ⁄ 2 ft) wide. [7] The leaves are fernlike, 2–4-pinnate, finely divided, feathery, up to 50 centimetres (20 in) long, with whitish patches near the rachis.
Articles relating to myrrh, a gum-resin extracted from a number of small, thorny tree species of the genus Commiphora. [1] Myrrh resin has been used throughout history as a perfume, incense and medicine. Myrrh mixed with posca or wine was common across ancient cultures, for general pleasure, and as an analgesic
Resin from Commiphora myrrha continues to be an important source of myrrh, which is a key ingredient that adds flavour to meat products, desserts, soft drinks, gum, and sweets. [6] Moreover, its use as a fragrance in incense has extended to other cosmetic products, such as mouthwash, [ 7 ] soaps, and perfumes.
Bdellium / ˈ d ɛ l i əm / (also bdellion or false myrrh [1]) is a semi-transparent oleo-gum resin extracted from Commiphora wightii plants, and from Commiphora africana trees growing in sub-saharan Africa. [citation needed] According to Pliny the best quality came from Bactria. Other named sources for the resin are India, Pakistan, Arabia ...
Over the centuries Myrrha, the girl, and myrrh, the fragrance, have been linked etymologically. Myrrh was precious in the ancient world, and was used for embalming, medicine, perfume, and incense. The Modern English word myrrh (Old English: myrra) derives from the Latin Myrrha (or murrha or murra, all are synonymous Latin words for the tree ...
An insect uses its digestive system to extract nutrients and other substances from the food it consumes. [3]Most of this food is ingested in the form of macromolecules and other complex substances (such as proteins, polysaccharides, fats, and nucleic acids) which must be broken down by catabolic reactions into smaller molecules (i.e. amino acids, simple sugars, etc.) before being used by cells ...
The function of taste perception is vital to help prevent harmful or rotten foods from being consumed. There are also taste buds on the epiglottis and upper part of the esophagus. The taste buds are innervated by a branch of the facial nerve the chorda tympani, and the glossopharyngeal nerve.