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Clavulina Coralloides
''Clavulina cristata'', commonly known as the wrinkled coral fungus, white coral fungus or the crested coral fungus, is a white- or light-colored edible coral mushroom present in temperate areas of the Americas and Europe. It is the type species of the genus ''Clavulina''. Taxonomy The commonly used species name ''cristata'' was coined in 1790 by Danish mycologist Theodor Holmskjold (as ''Ramaria cristata''). However, Carl Linnaeus described apparently the same fungus as ''Clavaria coralloides'' in his ''Species Plantarum'' in 1753. Therefore, according to the ''International Code of Nomenclature for algae, fungi, and plants'', the name ''Clavulina coralloides'' should be used in preference to ''Clavulina cristata'',See Kuo, M. (2007, April) the MushroomExpert.Com Web site entry although the latter name is in more common use. Description The fruit bodies, which are generally white- to cream-colored, can be up to tall, and broad. The coral "arms" are sparingly branched ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Johan Theodor Holmskjold
Johan Theodor Holmskiold (14 June 1731 – 15 September 1793) was a Denmark, Danish noble, botany, botanist, courtier and administrator. He was noted for his scientific work with fungi and development of the Charlottenborg Botanical Garden. His career included work as director of the Danish Postal Services and the Royal Porcelain Factory. Early life and career Johan Theodor Holm was born in Nyborg on the Danish island of Funen as the oldest of eight children to Nicolai Holm and Cathrine Lucie née v. Lengerchen. He first trained with his father who was a surgeon before studying medicine at the University of Copenhagen, graduating in 1760. During the last three years of his studies, from 1757 to 1761, he toured Europe with professor Christen Friis Rottbøll (1727-1797) who paid for his travels. They visited a number of universities in Germany, the Netherlands and France and formed many close bonds with prominent colleagues. In Leiden and Paris, Holm collected specimens for a he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clavulina Cristata Spore
''Clavulina'' is a genus of fungus in the family Clavulinaceae, in the Cantharelloid clade (order Cantharellales). Species are characterized by having extensively branched sporocarp (fungi), fruit bodies, white spore prints, and bisterigmate basidia (often with secondary septum, septation). Branches are cylindrical or flattened, blunt, and pointed or crested at the apex, hyphae with or without clamps, basidia cylindrical to narrowly clavate, mostly with two sterigmata which are large and strongly incurved and spores subspherical or broadly ellipsoid, smooth, and thin-walled, each with one large oil drop or guttule. The genus contains approximately forty-five species with a worldwide distribution, primarily in tropical regions. File:Clavulina cinerea 447865875.jpg , Clavulina spores File:Clavulina rugosa 463300472.jpg , basidia with two sterigmata Species *''Clavulina alutaceosiccescens, C. alutaceosiccescens'' *''Clavulina amazonensis, C. amazoensis'' *''Clavulina amethystin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clavulina Rugosa
''Clavulina rugosa'', commonly known as the wrinkled coral fungus, is a species of coral fungus in the family Clavulinaceae. It is edible. Taxonomy The species was originally described as ''Clavaria rugosa'' by Jean Bulliard in 1790. It was transferred to ''Clavulina'' by Joseph Schröter in 1888. Description It grows up to tall and varies in width. Distribution and habitat It can be found in Europe, growing near wooded paths from August to November. Uses One field guide lists it as edible when cooked. References External links * {{Taxonbar, from=Q2978690 Edible fungi Fungi described in 1790 Fungi of North America rugosa The Rugosa or rugose corals are an extinct Class (biology), class of solitary and Colony (biology), colonial corals that were abundant in Middle Ordovician to Late Permian seas. Solitary rugosans (e.g., ''Caninia (genus), Caninia'', ''Lopho ... Fungus species ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conjugated Fatty Acid
Conjugated fatty acids is jargon for polyunsaturated fatty acids containing at least one pair of conjugated double bonds. An example of a conjugated fatty acid is the rumenic acid, found in the meat and milk of ruminants. Most unsaturated fatty acids that are doubly unsaturated do not feature conjugation, e.g., linoleic acid and linoelaidic acid. Some conjugated fatty acids may confer health benefits ranging from the prevention of hypertension to protection against certain forms of cancer, although more research is needed to confirm such effects. Clinical studies and animal models have shown that conjugated fatty acids confer physiological benefits such as the regulation of the synthesis and breakdown of lipids, reduction of inflammation, and antioxidant properties. Conjugated fatty acids include isomers of linoleic acid. Conjugated analogues linoleic acids are the most investigated conjugated fatty acids. Some conjugated fatty acids feature ''trans'' alkenes. For instance, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Linoleic Acid
Linoleic acid (LA) is an organic compound with the formula . Both alkene groups () are ''cis''. It is a fatty acid sometimes denoted 18:2 (n−6) or 18:2 ''cis''-9,12. A linoleate is a salt or ester of this acid. Linoleic acid is a polyunsaturated, omega−6 fatty acid. It is a colorless liquid that is virtually insoluble in water but soluble in many organic solvents. It typically occurs in nature as a triglyceride (ester of glycerin) rather than as a free fatty acid. It is one of two essential fatty acids for humans, who must obtain it through their diet, and the most essential, because the body uses it as a base to make the others. The word "linoleic" derives , reflecting the fact that it was first isolated from linseed oil. History In 1844, F. Sacc, working at the laboratory of Justus von Liebig Justus ''Freiherr'' von Liebig (12 May 1803 – 18 April 1873) was a Germans, German scientist who made major contributions to the theory, practice, and pedagogy of che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oleic Acid
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 ''cis''-9, and a main product of Δ9-desaturase. It has the formula . The name derives from the Latin word '' oleum'', which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates. It is a common component of oils, and thus occurs in many types of food, as well as in soap. Occurrence Fatty acids (or their salts) often do not occur as such in biological systems. Instead fatty acids such as oleic acid occur as their esters, commonly triglycerides, which are the greasy materials in many natural oils. Oleic acid is the most common monounsaturated fatty acid in nature. It is found in fats (trigl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palmitic Acid
Palmitic acid (hexadecanoic acid in IUPAC nomenclature) is a fatty acid with a 16-carbon chain. It is the most common saturated fatty acid found in animals, plants and microorganisms.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra. The Lipid Handbook, 3rd ed. Boca Raton: CRC Press, 2007. , Its chemical formula is , and its C:D ratio (the total number of carbon atoms to the number of carbon-carbon double bonds) is 16:0. It is a major component of palm oil from the fruit of '' Elaeis guineensis'' ( oil palms), making up to 44% of total fats. Meats, cheeses, butter, and other dairy products also contain palmitic acid, amounting to 50–60% of total fats. Palmitates are the salts and esters of palmitic acid. The palmitate anion is the observed form of palmitic acid at physiologic pH (7.4). Major sources of C16:0 are palm oil, palm kernel oil, coconut oil, and milk fat. Occurrence and production Palmitic acid was discovered by saponification of palm oil, which process ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatty Acid
In chemistry, in particular in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated and unsaturated compounds#Organic chemistry, saturated or unsaturated. Most naturally occurring fatty acids have an Branched chain fatty acids, unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are a major component of the lipids (up to 70% by weight) in some species such as microalgae but in some other organisms are not found in their standalone form, but instead exist as three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. In any of these forms, fatty acids are both important diet (nutrition), dietary sources of fuel for animals and important structural components for cell (biology), cells. History The concept of fatty acid (''acide gras'') was introduced in 1813 by Michel Eugène Chevreul, though he initially used some variant terms: ''graisse acide'' and ''acide huileux'' ("acid fat" and "oi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanterelle
Chanterelle is the common name of several species of fungi in the genera ''Cantharellus'', ''Craterellus'', ''Gomphus (fungus), Gomphus'', and ''Polyozellus''. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, most species have rounded, forked Lamella (mycology), folds that run almost all the way down the Stipe (mycology), stipe, which tapers down from the cap. Many species emit a fruity aroma and often have a mildly peppery taste. Chanterelles are found in Eurasia, North America, and Africa, typically growing in forested areas. They initially gained popularity as an edible mushroom in the 18th century via their inclusion in French cuisine. Taxonomy At one time, all yellow or golden chanterelles in western North America had been classified as ''Cantharellus cibarius''. Using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle (''Cantharellus formosus, C. formosus'') and ''C. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sterigmata
In biology, a sterigma (: sterigmata) is a small supporting structure. It commonly refers to an extension of the basidium (the spore-bearing cells) consisting of a basal filamentous part and a slender projection which carries a spore at the tip. The sterigmata are formed on the basidium as it develops and undergoes meiosis, to result in the production of (typically) four Nucleus (cell), nuclei. The nuclei gradually migrate to the tips of the basidium, and one nucleus will migrate into each spore that develops at the tip of each sterigma. In less common usage, a sterigma is a structure within the posterior end of the genitalia of female Lepidoptera. It also refers to the stem-like structure, also called a "woody peg" at the base of the leaves of some, but not all conifers, specifically ''Picea'' and ''Tsuga''. References {{Insect-anatomy-stub Fungal morphology and anatomy Plant morphology Insect anatomy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cystidia
A cystidium (: cystidia) is a relatively large cell found on the sporocarp of a basidiomycete (for example, on the surface of a mushroom gill), often between clusters of basidia. Since cystidia have highly varied and distinct shapes that are often unique to a particular species or genus, they are a useful micromorphological characteristic in the identification of basidiomycetes. In general, the adaptive significance of cystidia is not well understood. Classification By position Cystidia may occur on the edge of a lamella (or analogous hymenophoral structure) (cheilocystidia), on the face of a lamella (pleurocystidia), on the surface of the cap (dermatocystidia or pileocystidia), on the margin of the cap (circumcystidia) or on the stipe (caulocystidia). Especially the pleurocystidia and cheilocystidia are important for identification within many genera. Sometimes the cheilocystidia give the gill edge a distinct colour which is visible to the naked eye or with a hand lens. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
