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Biorhiza pallida, also known as the oak apple gall wasp, [1] is a gall wasp species in the family Cynipidae. This species is a member of the tribe Cynipini: the oak gall wasp tribe. Cynipini is the tribe partially responsible for the formation of galls known as oak apples on oak trees. These are formed after the wasp lays eggs inside the leaf ...
Andricus foecundatrix (formerly Andricus fecundator) is a parthenogenetic gall wasp which lays a single egg within a leaf bud, using its ovipositor, to produce a gall known as an oak artichoke gall, oak hop gall, larch-cone gall or hop strobile [1] [2] The gall develops as a chemically induced distortion of leaf axillary or terminal buds on pedunculate oak (Quercus robur) or sessile oak ...
Galls act as both the habitat, and food sources for the maker of the gall. The interior of a bedeguar gall is formed from the bud, and is composed of edible nutritious and structural tissues. Some galls act as "physiologic sinks", concentrating resources in the gall from the surrounding plant parts. [3]
Once in the developing seed they molt, become adults, mate, and reproduce. Eggs laid by the female develop and hatch as J2 within the seed gall where they desiccate and become dormant. Dormant J2 overwinter in the seed galls until spring. They are released when galls come in contact with moist soil and hydrate.
British galls have too little tannic acid (about 17%) for the best results; Aleppo galls have three times as much. [3] Powdered galls mixed with hog's lard and applied to the posterior were said to be good for curing piles. [22] Oak marble gall extract is used in deodorants because of tannic acid's anti-bacterial properties. [23]
This simple test will tell you if an egg is good or rotten. ... a Pennsylvania farm home to almost 2,000 pasture-raised hens. Read on for her insight into how long eggs really last, along with ...
The egg is considered an almost perfect food due to its high levels of protein and various nutrients. Over the last few decades, there has been much debate as to whether or not eggs lead to high ...
Lead study author Dr. Ernest Di Maio and his colleagues cooked 160 eggs, testing the different egg-boiling techniques and observing the changes in heat throughout each of the eggs.