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In biology, dactyly is the arrangement of digits (fingers and toes) on the hands, feet, or sometimes wings of a tetrapod animal. The term is derived from the Greek word δακτυλος (dáktylos) meaning "finger." Sometimes the suffix "-dactylia" is used. The derived adjectives end with "-dactyl" or "-dactylous."
This glossary of biology terms is a list of definitions of fundamental terms and concepts used in biology, the study of life and of living organisms.It is intended as introductory material for novices; for more specific and technical definitions from sub-disciplines and related fields, see Glossary of cell biology, Glossary of genetics, Glossary of evolutionary biology, Glossary of ecology ...
This list of Latin and Greek words commonly used in systematic names is intended to help those unfamiliar with classical languages to understand and remember the scientific names of organisms. The binomial nomenclature used for animals and plants is largely derived from Latin and Greek words, as are some of the names used for higher taxa , such ...
Dactyl may refer to: . Dactyl (mythology), a legendary being Dactyl (poetry), a metrical unit of verse Dactyl Foundation, an arts organization; Finger, a part of the hand ...
This is a list of terms and symbols used in scientific names for organisms, and in describing the names. For proper parts of the names themselves, see List of Latin and Greek words commonly used in systematic names. Note that many of the abbreviations are used with or without a stop.
This glossary of cellular and molecular biology is a list of definitions of terms and concepts commonly used in the study of cell biology, molecular biology, and related disciplines, including molecular genetics, biochemistry, and microbiology. [1] It is split across two articles:
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.