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Single instruction, multiple data. Single instruction, multiple data (SIMD) is a type of parallel processing in Flynn's taxonomy.SIMD can be internal (part of the hardware design) and it can be directly accessible through an instruction set architecture (ISA), but it should not be confused with an ISA.
A mature female big-cone pine (Pinus coulteri) cone, the heaviest pine cone A young female cone on a Norway spruce (Picea abies) Immature male cones of Swiss pine (Pinus cembra) A conifer cone, or in formal botanical usage a strobilus, pl.: strobili, is a seed-bearing organ on gymnosperm plants, especially in conifers and cycads.
The fruit bodies are small, with convex to flat, reddish to brownish caps up to 15 mm (0.6 in) in diameter, set atop thin cylindrical stems up to 4–7.5 cm (1.6–3.0 in) long with a rooting base. A characteristic microscopic feature of the mushroom is the sharp, thin-walled cystidia found on the stipe, gills , and cap.
Pinus lambertiana (commonly known as the sugar pine or sugar cone pine) is the tallest and most massive pine tree and has the longest cones of any conifer.It is native to coastal and inland mountain areas along the Pacific coast of North America, as far north as Oregon and as far south as Baja California in Mexico.
The other two species, Pinus balfouriana and Pinus aristata, are also long-lived, though not to the extreme extent of P. longaeva; specimens of both have been measured or estimated to be up to 3,000 years old. [16] The longevity of the trees is believed to be related to the proportion of dead wood to live wood.
The gall resembles a pinecone in shape. It can be found throughout North America. [5] References Further reading. Gagné, Raymond J.; Jaschhof, Mathias (2017). ...
Ovulate cone Pollen cones, 2 cm scale bar. P. radiata is a coniferous evergreen tree growing to 15–30 m (50–100 ft) tall in the wild, but up to 60 m (200 ft) in cultivation in optimum conditions, with upward pointing branches and a rounded top.
The mugo pine is used in cooking. The cones can be made into a syrup called "pinecone syrup", [15] "pine cone syrup", [16] or mugolio. Buds and young cones are harvested from the wild in the spring and left to dry in the sun over the summer and into autumn. The cones and buds gradually drip syrup, which is then boiled down to a concentrate and ...