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The fruit is a spiny, greenish (to reddish-purple) capsule containing large, oval, shiny, bean-like, highly poisonous seeds with variable brownish mottling. Castor seeds have a warty appendage called the caruncle, which is a type of elaiosome. The caruncle promotes the dispersal of the seed by ants (myrmecochory).
Castor oil is a vegetable oil pressed from castor beans, the seeds of the plant Ricinus communis. [1] The seeds are 40 to 60 percent oil. [2] It is a colourless or pale yellow liquid with a distinct taste and odor. Its boiling point is 313 °C (595 °F) and its density is 0.961 g/cm 3. [3]
Castor oil is a type of vegetable oil derived from the seeds of the castor bean plant (ricinus communis), which is naturally found in parts of Africa, India and South America, Dr. Joshua Zeichner ...
castor beans 1188 1413 1061 151 8 10 pecan nuts 1505 1791 1344 191 6 9 jojoba: 1528 1818 1365 194 9 10 jatropha: 1590 1892 1420 202 10 11 macadamia nuts: 1887 2246 1685 240 9 11 brazil nuts: 2010 2392 1795 255 11 13 walnut: 2237 2413 1996 258 [1] [2] [3] 5 9 avocado: 2217 2638 1980 282 9 11 coconut: 2260 2689 2018 287 10 13 chinese tallow: 3950 ...
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Caruncle Carunculate seeds of Ricinus communis (Castor beans) The particular elaiosome in the spurge family Euphorbiaceae is called caruncle (Latin caruncula "wart"). Seeds that have caruncles are carunculate; seeds that do not have caruncles are ecarunculate.
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