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Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An infusion is also the name for the resultant liquid.
Transpiration is the process of water movement through a plant and its evaporation from aerial parts, such as leaves, stems and flowers. It is a passive process that requires no energy expense by the plant. [ 1 ]
Maceration is also used as a means of extracting essential oils. [5] In this process, used, for example, to extract the onion, garlic, wintergreen and bitter almond essential oil, the plant material is macerated in warm water to release the volatile compounds in the plant.
Macerating tissues is the process of separating the constituent cells of tissues. This method enables observers to study the whole cell in third-dimensional detail. [8] Chemical maceration method means the using chemicals to process organs or part to soften tissue and dissolving the cells so that different cell can be identified. [8]
Maceration of dried fruit in rum and apple juice. Maceration is the process of preparing foods through the softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food, or absorb the flavor of the liquid into the food. [1]
The petals of a grapevine flower that are fused together to form the "cap" which is shed during flowering. Cambium The layer of undifferentiated meristematic cells located just underneath the bark of the grapevine from which all other plant tissues, including the xylem and phloem, originate from. Cane
The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product.
Maceration, in chemistry, the preparation of an extract by solvent extraction; Maceration, in biology, the mechanical breakdown of ingested food into chyme; Skin maceration, in dermatology, the softening and whitening of skin that is kept constantly wet; Maceration, in poultry farming, a method of chick culling