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Roots are specialized for the uptake of water, nutrients (including ions for proper function). [12] Similar to the endodermis, the exodermis contains very compact cells and is surrounded by a Casparian band, two features which are used to restrict the flow of water to a symplastic fashion (through the cytoplasm) rather than apoplastic fashion which (through the cell wall) flow through passages ...
In botany, a cortex is an outer layer of a stem or root in a vascular plant, lying below the epidermis but outside of the vascular bundles. [1] The cortex is composed mostly of large thin-walled parenchyma cells of the ground tissue system and shows little to no structural differentiation. [ 2 ]
This network extends between the epidermal cells near the root surface, and may also extend between cells in the root cortex. [ 2 ] [ 4 ] The hyphae in the Hartig net formed by some ECM fungi are described as having transfer-cell like structures, with highly folded membranes that increase surface area and facilitate secretion and uptake of ...
A true root system consists of a primary root and secondary roots (or lateral roots). the diffuse root system: the primary root is not dominant; the whole root system is fibrous and branches in all directions. Most common in monocots. The main function of the fibrous root is to anchor the plant.
In Vietnam, P. vietnamensis is found primarily in the Mount Ngọc Linh area of Kon Tum and Quảng Nam provinces, from which its local name is derived. [3] [4] It is also found in the Mount Ngọc Lum Heo and Mount Ngọc Am areas of Quảng Nam Province.
Từ điển bách khoa Việt Nam (lit: Encyclopaedic Dictionary of Vietnam) is a state-sponsored Vietnamese-language encyclopedia that was first published in 1995. It has four volumes consisting of 40,000 entries, the final of which was published in 2005. [1] The encyclopedia was republished in 2011.
Bò nướng lá lốt. Bò nướng lá lốt ("grilled beef in lolot leaf") or thịt bò lá lốt, bò lá lốt is a dish consisting of Vietnamese beef in lolot leaves, which are called "betel" leaves by some English magazines.
The dish's name is believed to have come from its clear, dumpling-like appearance, as the term bánh bột lọc Huế loosely translates to "clear flour cake." In Vietnamese, the word bánh can mean "cake" or "bread," but can also be used as a general term for foods that are made from any type of flour, the most common being rice or tapioca.