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This is the pronunciation key for IPA transcriptions of English on Wikipedia. It provides a set of symbols to represent the pronunciation of English in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
Forage is a plant material (mainly plant leaves and stems) eaten by grazing livestock. [1] Historically, the term forage has meant only plants eaten by the animals directly as pasture , crop residue , or immature cereal crops, but it is also used more loosely to include similar plants cut for fodder and carried to the animals, especially as hay ...
Phonemic notation commonly uses IPA symbols that are rather close to the default pronunciation of a phoneme, but for legibility often uses simple and 'familiar' letters rather than precise notation, for example /r/ and /o/ for the English [ɹʷ] and [əʊ̯] sounds, or /c, ɟ/ for [t͜ʃ, d͜ʒ] as mentioned above.
Generally, 133,000 seeds are planted per hectare (54,000/acre) for the erect varieties and 60,000 per hectare (24,000/acre) for the climbing and trailing varieties. The seeds can be harvested after about 100 days or the whole plant used as forage after about 120 days. Leaves can be picked from 4 weeks after planting. [33]
For English words, transcriptions based on English spelling ("pronunciation respellings") such as prə-NUN-see-AY-shən (using {}) may be used, but only in addition to the IPA ({}). Whatever system is used, any transcription should link to an explanation of its symbols, since such symbols are not universally understood.
Simple English; Українська ... In cooler climates, these crops are grown year-round, while in warmer climates, they are used as winter forage. Examples
Forage may refer to: Forage , plant material (mainly plant leaves and stems) eaten by grazing livestock Forage (honey bee) , bees' food supply consisting of nectar and pollen from blooming plants
During fermentation, the silage bacteria act on the cellulose and carbohydrates in the forage to produce volatile fatty acids (VFAs), such as acetic, propionic, lactic, and butyric acids. By lowering pH, these produce a hostile environment for competing bacteria that might cause spoilage. The VFAs thus act as natural preservatives, in the same ...