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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 bacteria then overwinters within the plant tissues, insect hosts, or in the soil and lay dormant until the conditions are right again to reproduce. If the infected storage organs are being used to propagate the plant, or if infected seed was produced, then when spring comes the bacteria will begin to grow just as its host does.
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
Pectin is one of the main components of the plant cell wall. In plants, pectinesterase plays an important role in cell wall metabolism during fruit ripening. In plant bacterial pathogens such as Erwinia carotovora and in fungal pathogens such as Aspergillus niger, pectinesterase is involved in maceration and soft-rotting of plant tissue. Plant ...
The process is also important in promoting the breakdown of leaf proteins into free amino acids and increases the availability of freed caffeine, both of which change the taste of the tea. [17] Disruption: Known in the Western tea industry as disruption or leaf maceration, the teas are bruised or torn in order to promote and quicken oxidation. [18]
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]
Nitrogen is an essential element needed for the creation of biomass and is usually seen as a limiting nutrient in agricultural systems. Though abundant in the atmosphere, the atmospheric form of nitrogen cannot be utilized by plants and must be transformed into a form that can be taken up directly by the plants; this problem is solved by biological nitrogen fixers.
The root microbiome (also called rhizosphere microbiome) is the dynamic community of microorganisms associated with plant roots. [1] Because they are rich in a variety of carbon compounds, plant roots provide unique environments for a diverse assemblage of soil microorganisms, including bacteria, fungi, and archaea.