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Crocosmia corm with the tunic partly stripped to show its origin at the nodes on the corm cortex. Crocosmia corm anatomy, showing tunic, cortex of storage tissue, central medulla, and emergence of a new corm from a bud near the top. Crocosmia corm with stolons emerging through the tunic. The stolons originate at the axillary buds of the corm ...
corm. adj. cormose, cormous. A fleshy, swollen stem base, usually underground and functioning in the storage of food reserves, with buds naked or covered by very thin scales; a type of rootstock. cormel A small corm (or cormlet), forming at the base of a growing larger corm. [30] corneous Horny in texture; stiff and hard, but somewhat tough ...
Corm - Short, upright, hard, or fleshy stems covered with thin, dry papery leaves. Rhizome - With reduced scale-like leaves. The top can generate leafy stems while the bottom can produce roots. Iris and many grasses. Stolon - Horizontal stems that run at or just below the soil surface with nodes that root and long internodes, the ends produce ...
The thin tunic leaves are dry papery, dead sheaths, formed from the leaves produced the year before. They act as a covering that protects the corm from insects and water loss. Internally a corm is mostly made of starch-containing parenchyma cells above a more-or-less circular basal node that grows roots. Corms are sometimes confused with true ...
A representative CORM that has been extensively characterized both from a biochemical and pharmacological view point is the ruthenium(II) complex RuCl(CO) 3, known as CORM-3. Therapeutic data pertaining to metallic CORMs were reappraised to explore if observed effects are due to CO or if metal reactivity mediates physiological effects via thiol ...
The corm produces lateral buds that give rise to side-corms (cormels, suckers) or stolons (long runners, creeping rhizomes) depending on the species and variety. Cocoyams commonly reach in excess of one metre (three feet) in height and although they are perennials, they are often grown as annuals, harvested after one season.
The root (corm) of taro is known as pindalu (पिँडालु) and petioles with leaves are known as karkalo (कर्कलो), Gava (गाभा) and also Kaichu (केेेैचु) in Maithili. Almost all parts are eaten in different dishes. Boiled corm of Taro is commonly served with salt, spices, and chilies.
The corm, which can reach weights of 80 kg or even 220 pounds (100 kg) with a diameter of up to 39 inches (1 meter) and equally long. [ 12 ] is starchy and cream or pink in colour, with a taste similar to sweet potato , though it is drier in texture.