Allium Stipitatum
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Allium Stipitatum
''Allium stipitatum'', Persian shallot, is an Asian species of Allium, onion native to central and southwestern Asia. Some sources regard ''Allium stipitatum'' and ''Allium hirtifolium, A. hirtifolium'' as the same species, while others treat ''A. stipitatum'' and ''A. hirtifolium'' as distinct., p. 101f. and p. 137f. ''Allium stipitatum'' in the more inclusive sense occurs in Turkey, Iraq, Iran, Pakistan, Afghanistan, Turkmenistan, Tajikistan, Uzbekistan, Kyrgyzstan, and Kazakhstan. The epithet ''stipitatum'' means 'with a little stalk' referring to the ovary. Description ''Allium stipitatum'' grows from bulbs, 3 to 6 cm in diameter, which have blackish, paper-like tunics. The 4–6 basal leaves are broad, green to greyish green in colour, and variably hairy. The leaves are normally withered by the time the bulb flowers. Flowers are borne on stems which are tall and arranged in an umbel (a structure where the individual flowers are attached to a central point). The umbe ...
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Eduard August Von Regel
Eduard August von Regel (sometimes Edward von Regel or Edward de Regel or Édouard von Regel), Russian: Эдуард Август Фон Регель; (born 13 August 1815 in Gotha; died 15 April 1892 in St. Petersburg) was a German horticulturalist and botanist. He ended his career serving as the Director of the Russian Imperial Botanical Garden of St. Petersburg. As a result of naturalists and explorers sending back biological collections, Regel was able to describe and name many previously unknown species from frontiers around the world. History Regel was the son of the teacher and garrison-preacher Ludwig A. Regel. Already as a child he liked growing fruits and learnt to prune apple trees from a gardener of his grandfather Döring and cultivated the garden of his parents. He visited the Gymnasium at Gotha but left without Abitur Regel earned a degree from the University of Bonn. At 15, Regel began his career as an apprentice at the Royal Garden Limonaia in Gotha in 183 ...
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Tepal
A tepal is one of the outer parts of a flower (collectively the perianth). The term is used when these parts cannot easily be classified as either sepals or petals. This may be because the parts of the perianth are undifferentiated (i.e. of very similar appearance), as in ''Magnolia'', or because, although it is possible to distinguish an outer whorl of sepals from an inner whorl of petals, the sepals and petals have similar appearance to one another (as in '' Lilium''). The term was first proposed by Augustin Pyramus de Candolle in 1827 and was constructed by analogy with the terms "petal" and "sepal". (De Candolle used the term ''perigonium'' or ''perigone'' for the tepals collectively; today, this term is used as a synonym for ''perianth''.) p. 39. Origin Undifferentiated tepals are believed to be the ancestral condition in flowering plants. For example, '' Amborella'', which is thought to have separated earliest in the evolution of flowering plants, has flowers with undif ...
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Pyrithione
Pyrithione is the common name of an organosulfur compound with molecular formula , chosen as an abbreviation of pyridinethione, and found in the Persian shallot. It exists as a pair of tautomers, the major form being the thione 1-hydroxy-2(1''H'')-pyridinethione and the minor form being the thiol 2-mercaptopyridine ''N''-oxide; it crystallises in the thione form. It is usually prepared from either 2-bromopyridine, 2-chloropyridine, or 2-chloropyridine ''N''-oxide, and is commercially available as both the neutral compound and its sodium salt. It is used to prepare zinc pyrithione, which is used primarily to treat dandruff and seborrhoeic dermatitis in medicated shampoos, though is also an anti-fouling agent in paints. Preparation The preparation of pyrithione was first reported in 1950 by Shaw and was prepared by reaction of 2-chloropyridine ''N''-oxide with sodium hydrosulfide followed by acidification, or more recently with sodium sulfide. 2-chloropyridine ''N''-ox ...
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DART Ion Source
In mass spectrometry, direct analysis in real time (DART) is an ion source that produces electronically or vibronically excited-state species from gases such as helium, argon, or nitrogen that ionize atmospheric molecules or dopant molecules. The ions generated from atmospheric or dopant molecules undergo ion-molecule reactions with the sample molecules to produce analyte ions. Analytes with low ionization energy may be ionized directly. The DART ionization process can produce positive or negative ions depending on the potential applied to the exit electrode. This ionization can occur for species desorbed directly from surfaces such as bank notes, tablets, bodily fluids (blood, saliva and urine), polymers, glass, plant leaves, fruits & vegetables, clothing, and living organisms. DART is applied for rapid analysis of a wide variety of samples at atmospheric pressure and in the open laboratory environment. It does not need a specific sample preparation, so it can be used for the ana ...
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Mass Spectrometer
Mass spectrometry (MS) is an analytical technique that is used to measure the mass-to-charge ratio of ions. The results are presented as a '' mass spectrum'', a plot of intensity as a function of the mass-to-charge ratio. Mass spectrometry is used in many different fields and is applied to pure samples as well as complex mixtures. A mass spectrum is a type of plot of the ion signal as a function of the mass-to-charge ratio. These spectra are used to determine the elemental or isotopic signature of a sample, the masses of particles and of molecules, and to elucidate the chemical identity or structure of molecules and other chemical compounds. In a typical MS procedure, a sample, which may be solid, liquid, or gaseous, is ionized, for example by bombarding it with a beam of electrons. This may cause some of the sample's molecules to break up into positively charged fragments or simply become positively charged without fragmenting. These ions (fragments) are then separated accor ...
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Pyridine-N-oxide
Pyridine-''N''-oxide is the heterocyclic compound with the formula C5H5NO. This colourless, hygroscopic solid is the product of the oxidation of pyridine. It was originally prepared using peroxyacids as the oxidising agent. The compound is used infrequently as an oxidizing reagent in organic synthesis. Structure The structure of pyridine-N-oxide is very similar to that of pyridine with respect to the parameters for the ring. The molecule is planar. The N-O distance is 1.34Å. The C-N-C angle is 124°, 7° wider than in pyridine. Synthesis The oxidation of pyridine can be achieved with a number of peracids including peracetic acid and perbenzoic acid. Oxidation can also be effected by a modified Dakin reaction using a urea-hydrogen peroxide complex, and sodium perborate or, using methylrhenium trioxide () as catalyst, with sodium percarbonate. Reactions Pyridine ''N''-oxide is five orders of magnitude less basic than pyridine, but it is isolable as a hydrochloride salt, ...
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Mycobacterium Tuberculosis
''Mycobacterium tuberculosis'' (M. tb) is a species of pathogenic bacteria in the family Mycobacteriaceae and the causative agent of tuberculosis. First discovered in 1882 by Robert Koch, ''M. tuberculosis'' has an unusual, waxy coating on its cell surface primarily due to the presence of mycolic acid. This coating makes the cells impervious to Gram staining, and as a result, ''M. tuberculosis'' can appear weakly Gram-positive. Acid-fast stains such as Ziehl–Neelsen, or fluorescent stains such as auramine are used instead to identify ''M. tuberculosis'' with a microscope. The physiology of ''M. tuberculosis'' is highly aerobic and requires high levels of oxygen. Primarily a pathogen of the mammalian respiratory system, it infects the lungs. The most frequently used diagnostic methods for tuberculosis are the tuberculin skin test, acid-fast stain, culture, and polymerase chain reaction. The ''M. tuberculosis'' genome was sequenced in 1998. Microbiology In 2019, M. ...
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Award Of Garden Merit
The Award of Garden Merit (AGM) is a long-established annual award for plants by the British Royal Horticultural Society (RHS). It is based on assessment of the plants' performance under UK growing conditions. History The Award of Garden Merit is a mark of quality awarded, since 1922, to garden plants (including trees, vegetables and decorative plants) by the United Kingdom, Royal Horticultural Society (RHS). Awards are made annually after plant trials intended to judge the plants' performance under UK growing conditions. Trials may last for one or more years, depending on the type of plant being analyzed, and may be performed at Royal Horticulture Society Garden in Wisley and other gardens or after observation of plants in specialist collections. Trial reports are made available as booklets and on the website. Awards are reviewed annually in case plants have become unavailable horticulturally, or have been superseded by better cultivars. Similar awards The award should not b ...
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Royal Horticultural Society
The Royal Horticultural Society (RHS), founded in 1804 as the Horticultural Society of London, is the UK's leading gardening charity. The RHS promotes horticulture through its five gardens at Wisley (Surrey), Hyde Hall (Essex), Harlow Carr (North Yorkshire), Rosemoor (Devon) and Bridgewater (Greater Manchester); flower shows including the Chelsea Flower Show, Hampton Court Palace Flower Show, Tatton Park Flower Show and Cardiff Flower Show; community gardening schemes; Britain in Bloom and a vast educational programme. It also supports training for professional and amateur gardeners. the president was Keith Weed and the director general was Sue Biggs CBE. History Founders The creation of a British horticultural society was suggested by John Wedgwood (son of Josiah Wedgwood) in 1800. His aims were fairly modest: he wanted to hold regular meetings, allowing the society's members the opportunity to present papers on their horticultural activities and discoveries, to ...
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Kebabs
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered '' shish kebab'' and the '' doner kebab'' with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as ''tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). History In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, th ...
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Demography Of Iran
Demography () is the statistical study of populations, especially human beings. Demographic analysis examines and measures the dimensions and dynamics of populations; it can cover whole societies or groups defined by criteria such as education, nationality, religion, and ethnicity. Educational institutions usually treat demography as a field of sociology, though there are a number of independent demography departments. These methods have primarily been developed to study human populations, but are extended to a variety of areas where researchers want to know how populations of social actors can change across time through processes of birth, death, and migration. In the context of human biological populations, demographic analysis uses administrative records to develop an independent estimate of the population. Demographic analysis estimates are often considered a reliable standard for judging the accuracy of the census information gathered at any time. In the labor ...
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Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; in ...
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