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Sporogenesis is the production of spores in biology. The term is also used to refer to the process of reproduction via spores. Reproductive spores were found to be formed in eukaryotic organisms, such as plants , algae and fungi , during their normal reproductive life cycle .
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
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.
Food physical chemistry is essential for improving the quality of foods, their stability, and food product development. Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as food analytical chemistry, food process ...
Examples of vegetative reproduction include the formation of miniaturized plants called plantlets on specialized leaves, for example in kalanchoe (Bryophyllum daigremontianum) and many produce new plants from rhizomes or stolon (for example in strawberry). Some plants reproduce by forming bulbs or tubers, for example tulip bulbs and Dahlia ...
Microgametogenesis is the process in plant reproduction where a microgametophyte develops in a pollen grain to the three-celled stage of its development. In flowering plants it occurs with a microspore mother cell inside the anther of the plant.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
a fat-soluble organic compound that is primarily used as an antioxidant food additive: n-Butyllithium: an organolithium reagent; used as a polymerization initiator in the production of elastomers such as polybutadiene or styrene-butadiene-styrene (SBS) Carbon disulfide: a non-polar solvent; used frequently as a building block in organic chemistry