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Ricinus communis, the castor bean [1] or castor oil plant, [2] is a species of perennial flowering plant in the spurge family, Euphorbiaceae. It is the sole species in the monotypic genus, Ricinus, and subtribe, Ricininae. The evolution of castor and its relation to other species are currently being studied using modern genetic tools. [3]
Castor oil is a vegetable oil pressed from castor beans, the seeds of the plant Ricinus communis. [1] The seeds are 40 to 60 percent oil. [2] It is a colourless or pale yellow liquid with a distinct taste and odor. Its boiling point is 313 °C (595 °F) and its density is 0.961 g/cm 3. [3]
Swallowing castor beans rarely proves to be fatal unless the bean is thoroughly chewed. The survival rate of castor bean ingestion is 98%. [9] In 2013 a 37-year-old woman in the United States survived after ingesting 30 beans. [41] In another case, a man ingested 200 castor beans mixed with juice in a blender and survived. [42]
This page was last edited on 31 December 2019, at 02:08 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Castor oil plant, plant from which castor bean grows Castor oil, oil of the castor bean; Castor wax, produced from castor oil; Castor, a genus name of the beaver. Castoreum, natural scent derived from the beaver
Ixodes ricinus, the castor bean tick, is a chiefly European species of hard-bodied tick.It may reach a length of 11 mm (0.43 in) when engorged with a blood meal, and can transmit both bacterial and viral pathogens such as the causative agents of Lyme disease and tick-borne encephalitis.
Caruncle Carunculate seeds of Ricinus communis (Castor beans) The particular elaiosome in the spurge family Euphorbiaceae is called caruncle (Latin caruncula "wart"). Seeds that have caruncles are carunculate; seeds that do not have caruncles are ecarunculate.
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