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Lolium perenne, common name perennial ryegrass, [1] English ryegrass, winter ryegrass, or ray grass, is a grass from the family Poaceae. It is native to Europe, Asia and northern Africa, but is widely cultivated and naturalised around the world.
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop. It is grown principally in an area from Eastern and Northern Europe into Russia. It is much more tolerant of cold weather and poor soil than other cereals, making it useful in those regions; its vigorous growth suppresses weeds and provides abundant forage for animals early in the yea
[2] [3] It is often called ryegrass, but this term is sometimes used to refer to grasses in other genera. They are characterized by bunch-like growth habits. Lolium is native to Europe , Asia and northern Africa , as well as being cultivated and naturalized in Australia , the Americas , and various oceanic islands.
Claviceps purpurea is an ergot fungus that grows on the ears of rye and related cereal and forage plants. Consumption of grains or seeds contaminated with the survival structure of this fungus, the ergot sclerotium, can cause ergotism in humans and other mammals.
The smell of freshly cut grass may evoke associations with chores. For humans, the smell of freshly cut grass is connected through olfactory memory [11] to experiences related to lawns, lawn mowers, [12] or haying. The smell may evoke nostalgia, eliciting associations with spring or summer, [13] parklands, golf courses, or preparations for ...
Similar to wine, “water is actually 100% terroir driven,” meaning a particular region’s climate and soil where the water is sourced affect its taste, explains Riese. “You can actually ...
Rathayibacter toxicus, transported by the parasitic nematode Anguina funesta, is infectious to annual ryegrass and is the principal cause of annual ryegrass toxicity (ARGT). [1] ARGT is a neurological disorder caused by R. toxicus ’ secretion of a lethal glycolipid toxin (structurally similar to tunicamycin) in infected livestock.
The loss of smell and taste has long been associated with COVID-19 — it was one of the earliest symptoms associated with the virus that differentiated it from other illnesses.