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Black Myrobalan
''Terminalia chebula'', commonly known as black- or chebulic myrobalan, is a species of ''Terminalia'', native to South Asia from Pakistan, India and Nepal east to southwest China (Yunnan), and south to Sri Lanka, Malaysia, and Vietnam.Flora of China''Terminalia chebula''/ref> Taxonomy Swedish naturalist Anders Jahan Retzius described the species in Observ. Bot. 5: 31 in 1788. Many varieties are known, such as: *''T. c.'' var. ''chebula'' – leaves and shoots hairless, or only hairy when very young *''T. c.'' var. ''tomentella'' – leaves and shoots silvery to orange hairy Description ''Terminalia chebula'' is a medium to large deciduous tree growing to tall, with a trunk up to in diameter. The leaves are alternate to subopposite in arrangement, oval, long and broad with a petiole. They have an acute tip, cordate at the base, margins entire, glabrous above with a yellowish pubescence below. The dull white to yellow flowers are monoecious, and have a strong, unpleasa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anders Jahan Retzius
Anders Jahan Retzius (3 October 1742 – 6 October 1821) was a Swedish chemist, botanist and entomologist. Biography Born in Kristianstad, he matriculated at Lund University in 1758, where he graduated as a filosofie magister in 1766. He also trained as an apothecary apprentice. He received the position of docent of chemistry at Lund in 1766, and of natural history in 1767. He became extraordinary professor of natural history in 1777, and thereafter held various chairs of natural history, economy and chemistry until his retirement in 1812. He died in Stockholm on 6 October 1821. He described many new species of insects and did fundamental work on their classification. Retzius was elected a member of the Royal Swedish Academy of Sciences in 1782. He was the father of Anders Retzius and grandfather of Gustaf Retzius. Disciples of Anders Jahan Retzius include the botanist Carl Adolph Agardh, the zoologist and archaeologist Sven Nilsson, the botanist and entomologist Carl Fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans, and many other animals, have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. In common language and culinary usage, ''fruit'' normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet (or sour) and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term ''fruit'' als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycosides
In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycosides. These can be activated by enzymatic, enzyme hydrolysis, which causes the sugar part to be broken off, making the chemical available for use. Many such plant glycosides are used as medications. Several species of ''Heliconius'' butterfly are capable of incorporating these plant compounds as a form of chemical defense against predators. In animals and humans, poisons are often bound to sugar molecules as part of their elimination from the body. In formal terms, a glycoside is any molecule in which a sugar group is bonded through its anomeric carbon to another group via a glycosidic bond. Glycosides can be linked by an O- (an ''O-glycoside''), N- (a ''glycosylamine''), S-(a ''thioglycoside''), or C- (a ''C-glycoside'') glycosidic bond. Accord ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Triphala
Triphala ("three fruits") is an Ayurvedic herbal rasayana formula consisting of the herbs Haritaki, Bibhitaki, and Amlaki (Indian gooseberry) in a 1:2:3 ratio. It contains vitamin C. Physiological Effects See also *Ayurveda *Rasayana In early ayurvedic medicine, ''rasāyana'' (Pali and Sanskrit: रसायन, "path of essence") is one of the eight areas of medicine in Sanskrit literature. The 11th-century Persian scholar Abū Rayhān Bīrūnī noted an Indian science ... References Ayurvedic medicaments {{Hinduism-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayurvedic
Ayurveda (; ) is an alternative medicine system with historical roots in the Indian subcontinent. It is heavily practised throughout India and Nepal, where as much as 80% of the population report using ayurveda. The theory and practice of ayurveda is pseudoscientific and toxic metals including lead and mercury are used as ingredients in many ayurvedic medicines. Ayurveda therapies have varied and evolved over more than two millennia. Therapies include herbal medicines, special diets, meditation, yoga, massage, laxatives, enemas, and medical oils. Ayurvedic preparations are typically based on complex herbal compounds, minerals, and metal substances (perhaps under the influence of early Indian alchemy or '' rasashastra''). Ancient ayurveda texts also taught surgical techniques, including rhinoplasty, lithotomy, sutures, cataract surgery, and the extraction of foreign objects. Historical evidence for ayurvedic texts, terminology and concepts appears from the middle of the fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leather
Leather is a strong, flexible and durable material obtained from the tanning (leather), tanning, or chemical treatment, of animal skins and hides to prevent decay. The most common leathers come from cattle, sheep, goats, equine animals, buffalo, pigs and hogs, ostriches, and aquatic animals such as seals and alligators. Leather can be used to make a variety of items, including clothing, footwear, handbags, furniture, tools and sports equipment, and lasts for decades. Leather making has been practiced for more than 7,000 years and the leading producers of leather today are China and India. Critics of tanneries claim that they engage in unsustainable practices that pose health hazards to the people and the environment near them. Production processes The leather manufacturing process is divided into three fundamental subprocesses: preparatory stages, tanning, and crusting. A further subprocess, finishing, can be added into the leather process sequence, but not all leathers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vindhya Range
The Vindhya Range (also known as Vindhyachal) () is a complex, discontinuous chain of mountain ridges, hill ranges, highlands and plateau escarpments in west-central India. Technically, the Vindhyas do not form a single mountain range in the geological sense. The exact extent of the Vindhyas is loosely defined, and historically, the term covered a number of distinct hill systems in central India, including the one that is now known as the Satpura Range. Today, the term principally refers to the escarpment and its hilly extensions that runs north of and roughly parallel to the Narmada River in Madhya Pradesh. Depending on the definition, the range extends up to Gujarat in the west, Uttar Pradesh and Bihar in the north, and Chhattisgarh in the east. The average elevation of the Vindhyas is also dependent on different sources. The word Vindhya is derived from the Sanskrit word ''vaindh'' (to obstruct) and is in reference to a mythological story. The Vindhya range is also known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low-pectin fruits like strawberries, high-pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrup
In cooking, syrup (less commonly sirup; from ; , beverage, wine and ) is a condiment that is a thick, viscous liquid consisting primarily of a Solution (chemistry), solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Types There are a range of syrups used in food production, including: * Agave nectar, Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup * Table syrup Uses For beverages A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
