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Young chaya leaves and the thick, tender stem tips are cut and boiled as a spinach. It is a tasty vegetable and is exceptionally high in protein, calcium, iron, and vitamin A. [ 10 ] In fact, levels of chaya leaf nutrients are two-to-threefold greater than any other land-based leafy green vegetable.
To do so two partially isolated compartments differentiate within leaves, the mesophyll and the bundle sheath. Instead of direct fixation by RuBisCO, CO 2 is initially incorporated into a four-carbon organic acid (either malate or aspartate) in the mesophyll. The organic acids then diffuse through plasmodesmata into the bundle
To see if a plant is being affected by soil acidification, one can closely observe the plant leaves. If the leaves are green and look healthy, the soil pH is normal and acceptable for plant life. But if the plant leaves have yellowing between the veins on their leaves, that means the plant is suffering from acidification and is unhealthy.
Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.
The plant is very poisonous when fresh due to its high oxalic acid content, but the rhizome (like that of Caladium, Colocasia, and Arum) is edible after drying, grinding, leaching, and boiling. [73] [failed verification] Caltha palustris: marsh-marigold, kingcup Ranunculaceae
An organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. Sulfonic acids, containing the group –SO 2 OH, are relatively stronger acids. Alcohols, with –OH, can act as acids but they are usually very weak.
Soil develops through a series of changes. [2] The starting point is weathering of freshly accumulated parent material.A variety of soil microbes (bacteria, archaea, fungi) feed on simple compounds released by weathering and produce organic acids and specialized proteins which contribute in turn to mineral weathering.
Oxalic acid is an organic acid with the systematic name ethanedioic acid and chemical formula HO−C(=O)−C(=O)−OH, also written as (COOH) 2 or (CO 2 H) 2 or H 2 C 2 O 4. It is the simplest dicarboxylic acid. It is a white crystalline solid that forms a colorless solution in water.