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The "triangle of U" diagram, showing the genetic relationships among six species of the genus Brassica. Chromosomes from each of the genomes A, B and C are represented by different colours. The triangle of U (/ uː / OO) is a theory about the evolution and relationships among the six most commonly known members of the plant genus Brassica.
The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
[8] Raw kohlrabi is 91% water, 6% carbohydrates , 2% protein , and contains negligible fat (table). In a 100 g (3.5 oz) reference amount, raw kohlrabi supplies 27 calories , and is a rich source (20% of more of the Daily Value , DV) of vitamin C (65% DV) and a moderate source (10-19% DV) of copper and potassium , with no other micronutrients in ...
8: Ripening of fruit and seed 81: Beginning of ripening: 10% of fruits ripe 82: 20% of fruits ripe 83: 30% of fruits ripe 84: 40% of fruits ripe 85: 50% of fruits ripe 86: 60% of fruits ripe 87: 70% of fruits ripe 88: 80% of fruits ripe 89: Fully ripe: seeds on the whole plant of typical color and hard 9: Senescence 92: Leaves and shoots ...
The most common type of turnip is mostly white-skinned, apart from the upper 1 to 6 centimetres (1 ⁄ 2 to 2 + 1 ⁄ 2 inches), which protrude above the ground and are purple or red or greenish where the sun has hit. This above-ground part develops from stem tissue but is fused with the root.
Wisconsin Fast Plants were initially developed as part of a larger breeding project of Rapid-Cycling Brassicas, originating in the early 1970s. [1] Wisconsin Fast Plants and other Rapid-Cycling Brassicas were selected through conventional plant breeding to be a tool that would speed up genetic research for disease resistance in economically important Brassica crops. [3]
The raw vegetable is 95% water, 2% carbohydrates, 1% protein and less than 1% fat. In a 100-gram ( 3 + 1 ⁄ 2 -ounce) reference serving, raw bok choy provides 54 kilojoules (13 food calories ) of food energy and is a rich source (20% or more of the Daily Value , DV) of vitamin A (30% DV), vitamin C (54% DV) and vitamin K (44% DV), while ...
Xanthomonas campestris is commonly used industrially to produce a water-soluble exo-polysaccharide, known as xanthan gum, from fermentation of carbon sources like glucose. [5] In this process, a preserved culture of the gram-negative bacterium is expanded through growth and then used as an inoculum in bioreactors with liquid growth media .