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The species was first described in the scientific literature in 1796 by mycologist Christiaan Hendrik Persoon. [4] Synonyms include Lycoperdon gemmatum (as described by August Batsch in 1783); [5] the variety Lycoperdon gemmatum var. perlatum (published by Elias Magnus Fries in 1829); [6] Lycoperdon bonordenii (George Edward Massee, 1887); [7] and Lycoperdon perlatum var. bonordenii (A.C ...
These stickers can offer clues as to how your produce was grown — be it conventional or organic. The easiest way to tell the difference is if the code has four or five digits. Four digits ...
A spore print is made by placing the spore-producing surface flat on a sheet of dark and white paper or on a sheet of clear, stiff plastic, which facilitates moving the spore print to a darker or lighter surface for improved contrast; for example, it is easier to determine whether the spore print is pure white or, rather, very slightly pigmented.
Adhesives used on foods are covered under a regulatory subsection called "Indirect Food Additives: Adhesives and Components of Coatings." It outlines with great detail what can be used and how.
The species was first described by Christian Hendrik Persoon in 1797. [1] It was later reduced to a variety of Lycoperdon gemmatum (as L. gemmatum var. echinatum; L. gemmatum is now known as Lycoperdon perlatum [2]) by Elias Magnus Fries, [3] but American mycologist Charles Horton Peck, who extensively studied the North American distribution of the genus, raised it again to species level in 1879.
The cap is covered with a greenish-brown spore-containing slime, which attracts flies and other insects that eat the spores and disperse them. An edible mushroom featured as an ingredient in Chinese haute cuisine , it is used in stir-fries and chicken soups.
A. asiaticus has an outer peridial surface covered with small granules, and a gleba that is purplish-chestnut in color, compared to the smooth peridial surface and brownish gleba of A. hygrometricus. The upper limit of the spore size of A. asiaticus is larger than that of its more common relative, ranging from 8.75 to 15.2 μm. [18]
Stroll down the dairy aisle of your local grocer, and you’ll likely find a growing array of coffee creamers with so many flavors that it practically rivals sweets and sodas.