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The plant's toxicity has led to the U.S. FDA officially declaring it to be unsafe. Arum maculatum: cuckoo-pint, lords and ladies, jack-in-the-pulpit, wake robin, wild arum, devils and angels, cows and bulls, Adam and Eve, bobbins, starch-root Araceae: All parts of the plant are highly toxic to humans and most animals.
Of these, Co, Cu, Fe, Ni, and Zn are trace elements required in small amounts for enzyme and redox reactions essential in plant development. [2] However, past a certain threshold they become toxic. The other heavy metals listed are considered toxic at any concentration and can bioaccumulate, posing a health hazard to humans if consumed. [6]
Note: adding acid directly e.g. sulphuric/hydrochloric/citric acid is dangerous as you may mobilize metal ions in the soil that are toxic and otherwise bound. Iron can be made available immediately to the plant by the use of iron sulphate or iron chelate compounds. Two common iron chelates are Fe EDTA and Fe EDDHA.
Sulfur reduction occurs in plants, fungi, and many bacteria. [10] Sulfate can serve as an electron acceptor in anaerobic respiration and can also be reduced for the formation of organic compounds. Sulfate-reducing bacteria reduce sulfate and other oxidized sulfur compounds, such as sulfite, thiosulfate, and elemental sulfur, to sulfide.
In ecology, sulfide intrusion refers to an excess of sulfide molecules (S 2-) in the soil that interfere with plant growth, often seagrass. [1] [2] [3]Seagrass bed sediment (soil) is typically anoxic, containing a reduced form of sulfur: hydrogen sulfide (H 2 S).
Cosmos sulphureus is a species of flowering plant in the sunflower family Asteraceae, also known as sulfur cosmos and yellow cosmos. It is native to Mexico , Central America , and northern South America , and naturalized in other parts of North and South America as well as in Europe, Asia, and Australia.
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Sulforaphane (sometimes sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. [1] It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing or chopping during food preparation), which allows the two compounds to mix and react.