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Cross section, showing how the root and the upper part of the plant grow Germination is the process by which an organism grows from a seed or spore . The term is applied to the sprouting of a seedling from a seed of an angiosperm or gymnosperm , the growth of a sporeling from a spore , such as the spores of fungi , ferns, bacteria , and the ...
A fleshy, swollen stem base, usually underground and functioning in the storage of food reserves, with buds naked or covered by very thin scales; a type of rootstock. cormel A small corm (or cormlet), forming at the base of a growing larger corm. [30] corneous Horny in texture; stiff and hard, but somewhat tough. Compare coriaceous. corolla
Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds ) to be eaten raw or cooked ...
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1 List of useful microorganisms used in preparation of food and beverage. 2 See also. 3 References. Toggle the table of contents.
(pl.) aboiteaux A sluice or conduit built beneath a coastal dike, with a hinged gate or a one-way valve that closes during high tide, preventing salt water from flowing into the sluice and flooding the land behind the dike, but remains open during low tide, allowing fresh water precipitation and irrigation runoff to drain from the land into the sea; or a method of land reclamation which relies ...
Plant propagation is the process by which new plants grow from various sources, including seeds, cuttings, and other plant parts. Plant propagation can refer to both man-made and natural processes. Propagation typically occurs as a step in the overall cycle of plant growth.
Traditional floor malting at Highland Park Distillery in Scotland. Malting is the process of steeping, germinating, and drying grain to convert it into malt.Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling and the malt producer stops this stage of the process when the required enzymes are optimal.