The soybean, or soya bean, is a species of legume native to East Asia grown for its edible bean, which has numerous uses. Fat-free soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein, are ingredients in many meat and dairy substitutes; the beans contain significant amounts of dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste and tempeh. "Soy" originated as a corruption of the Japanese names for soy sauce. The etymology of the genus, comes from Linnaeus; when naming the genus, Linnaeus observed that one of the species within the species had a sweet root. Based on the sweetness, the Greek word for sweet, glykós, was Latinized; the genus name is not related to the amino acid glycine.
The genus Glycine Willd. is divided into two subgenera and Soja. The subgenus Soja F. J. Herm. Includes the cultivated soybean, Glycine max Merr. and the wild soybean, Glycine soja Sieb. & Zucc. Both species are annuals. Glycine soja is the wild ancestor of Glycine max, grows wild in China, Japan and Russia; the subgenus Glycine consists of at least 25 wild perennial species: for example, Glycine canescens F. J. Herm. and G. tomentella Hayata, both found in Australia and Papua New Guinea. Perennial soybean is now a widespread pasture crop in the tropics. Like some other crops of long domestication, the relationship of the modern soybean to wild-growing species can no longer be traced with any degree of certainty, it is a cultural variety with a large number of cultivars. Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into mature plants; the first stage of growth is germination, a method which first becomes apparent as a seed's radicle emerges. This is the first stage of root growth and occurs within the first 48 hours under ideal growing conditions.
The first photosynthetic structures, the cotyledons, develop from the hypocotyl, the first plant structure to emerge from the soil. These cotyledons both act as leaves and as a source of nutrients for the immature plant, providing the seedling nutrition for its first 7 to 10 days; the first true leaves develop as a pair of single blades. Subsequent to this first pair, mature nodes form compound leaves with three blades. Mature trifoliolate leaves, having three to four leaflets per leaf, are between 6–15 cm long and 2–7 cm broad. Under ideal conditions, stem growth continues. Before flowering, roots can grow 1.9 cm per day. If rhizobia are present, root nodulation begins by the time. Nodulation continues for 8 weeks before the symbiotic infection process stabilizes; the final characteristics of a soybean plant are variable, with factors such as genetics, soil quality, climate affecting its form. Flowering is triggered by day length beginning once days become shorter than 12.8 hours. This trait is variable however, with different varieties reacting differently to changing day length.
Soybeans form inconspicuous, self-fertile flowers which are borne in the axil of the leaf and are white, pink or purple. Depending of the soybean variety, node growth may cease. Strains that continue nodal development after flowering are termed "indeterminates" and are best suited to climates with longer growing seasons. Soybeans drop their leaves before the seeds are mature; the fruit is a hairy pod that grows in clusters of three to five, each pod is 3–8 cm long and contains two to four seeds 5–11 mm in diameter. Soybean seeds come in a wide variety sizes and hull colors such as black, brown and green. Variegated and bicolored seed coats are common; the hull of the mature bean is hard, water-resistant, protects the cotyledon and hypocotyl from damage. If the seed coat is cracked, the seed will not germinate; the scar, visible on the seed coat, is called the hilum and at one end of the hilum is the micropyle, or small opening in the seed coat which can allow the absorption of water for sprouting.
Some seeds such as soybeans containing high levels of protein can undergo desiccation, yet survive and revive after water absorption. A. Carl Leopold began studying this capability at the Boyce Thompson Institute for Plant Research at Cornell University in the mid-1980s, he found soybeans and corn to have a range of soluble carbohydrates protecting the seed's cell viability. Patents were awarded to him in the early 1990s on techniques for protecting biological membranes and proteins in the dry state. Like many legumes, soybeans can fix atmospheric nitrogen, thanks to symbiotic bacteria from the Rhizobia group. Together and soybean oil content account for 56% of dry soybeans by weight; the remainder consists of 9 % water and 5 % ash. Soybeans comprise 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ. 100 grams of raw soybeans supply 446 calories and are 9% water, 30% carbohydrates, 20% total fat and 36% p
The pistachio, a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are consumed as food. Pistacia vera is confused with other species in the genus Pistacia that are known as pistachio; these other species can be distinguished by their geographic distributions and their seeds which are much smaller and have a soft shell. Pistachio is from late Middle English "pistace", from Old French, superseded in the 16th century by forms from Italian "pistacchio", via Latin from Greek "pistakion", from Persian "pesteh". Archaeology shows that pistachio seeds were a common food as early as 6750 BC. Pliny the Elder writes in his Natural History that pistacia, "well known among us", was one of the trees unique to Syria, that the seed was introduced into Italy by the Roman Proconsul in Syria, Lucius Vitellius the Elder and into Hispania at the same time by Flaccus Pompeius; the early sixth-century manuscript De observatione ciborum by Anthimus implies that pistacia remained well known in Europe in Late Antiquity.
Archaeologists have found evidence from excavations at Jarmo in northeastern Iraq for the consumption of Atlantic pistachio. The Hanging Gardens of Babylon were said to have contained pistachio trees during the reign of King Merodach-Baladan about 700 BC; the modern pistachio P. vera was first cultivated in Bronze Age Central Asia, where the earliest example is from Djarkutan, modern Uzbekistan. It appears in Dioscurides as pistakia πιστάκια, recognizable as P. vera by its comparison to pine nuts. Additionally, remains of the Atlantic pistachio and pistachio seed along with nut-cracking tools were discovered by archaeologists at the Gesher Benot Ya'aqov site in Israel's Hula Valley, dated to 780,000 years ago. More the pistachio has been cultivated commercially in parts of the English-speaking world, such as Australia along with New Mexico and California in the United States, where it was introduced in 1854 as a garden tree. David Fairchild of the United States Department of Agriculture introduced hardier cultivars collected in China to California in 1904 and 1905, but it was not promoted as a commercial crop until 1929.
Walter T. Swingle’s pistachios from Syria had fruited well at Niles, California, by 1917. Pistachio is a desert plant and is tolerant of saline soil, it has been reported to grow well. Pistachio trees are hardy in the right conditions and can survive temperatures ranging between −10 °C in winter and 48 °C in summer, they need well-drained soil. Pistachio trees do poorly in conditions of high humidity and are susceptible to root rot in winter if they get too much water and the soil is not sufficiently free-draining. Long, hot summers are required for proper ripening of the fruit; the tree grows up to 10 m tall. It has deciduous; the plants are dioecious, with separate male and female trees. The flowers are unisexual and borne in panicles; the fruit is a drupe, containing an elongated seed, the edible portion. The seed thought of as a nut, is a culinary nut, not a botanical nut; the fruit has a cream-colored exterior shell. The seed has light green flesh, with a distinctive flavor; when the fruit ripens, the shell changes from green to an autumnal yellow/red and abruptly splits open.
This is known as dehiscence, happens with an audible pop. The splitting open is a trait, selected by humans. Commercial cultivars vary in how they split open; each pistachio tree averages around around 50,000, every two years. The shell of the pistachio is a beige color, but it is sometimes dyed red or green in commercial pistachios. Dye was applied by importers to hide stains on the shells caused when the seeds were picked by hand. Most pistachios are now picked by machine and the shells remain unstained, making dyeing unnecessary except to meet ingrained consumer expectations; the pistachio tree is long-lived up to 300 years. The trees are planted in orchards, take seven to ten years to reach significant production. Production is alternate-bearing or biennial-bearing, meaning the harvest is heavier in alternate years. Peak production is reached around 20 years. Trees are pruned to size to make the harvest easier. One male tree produces enough pollen for eight to twelve drupe-bearing females. Harvesting in the United States and in Greece is accomplished using equipment to shake the drupes off the tree.
After hulling and drying, pistachios are sorted according to open-mouth and closed-mouth shells roasted or processed by special machines to produce pistachio kernels. In California all female pistachio trees are the cultivar'Kerman'. A scion from a mature female'Kerman' is grafted onto a one-year-old rootstock. Pistachio trees are vulnerable to numerous diseases and infection by insects such as Leptoglossus clypealis. Among these is infection by the fungus Botryosphaeria, which causes panicle and shoot blight, can damage entire pistachio orchards. In 2004, the growing pistachio industry in California was threatened by panicle and shoot blight first discovered in 1984. In 2011, anthracnose fungus caused a sudden 50% loss in the Australian pistachio harvest. Several years of severe drought in Iran around 2008 to 2015 caused significant declines in production. In 2016, world production of pistachios was 1.1 million tonnes, with the United States and Iran as le
The almond is a species of tree native to Mediterranean climate regions of the Middle East, but cultivated elsewhere. The almond is the name of the edible and cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell surrounding the seed; the fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, removed to reveal the white embryo; the almond is a deciduous tree. The young twigs are green at first, becoming purplish where exposed to sunlight grey in their second year; the leaves are 8 -- 13 cm long, with a 2.5 cm petiole. The flowers are white to pale pink, 3–5 cm diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring.
Almond grows best in Mediterranean climates with mild, wet winters. The optimal temperature for their growth is between 15 and 30 °C and the tree buds have a chilling requirement of 300 to 600 hours below 7.2 °C to break dormancy. Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting; the fruit matures in 7 -- 8 months after flowering. The almond fruit is 3.5–6 cm long. In botanical terms, it is not a nut but a drupe; the outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, grey-green coat, called the hull. Inside the hull is a reticulated, woody shell called the endocarp. Inside the shell is the edible seed called a nut. One seed is present, but two occur. After the fruit matures, the hull splits and separates from the shell, an abscission layer forms between the stem and the fruit so that the fruit can fall from the tree; the almond is native to the Mediterranean climate region of the Middle East, from Syria, Turkey and eastward to Pakistan.
It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe, more transported to other parts of the world, notably California, United States. The wild form of domesticated almond grows in parts of the Levant. Selection of the sweet type from the many bitter types in the wild marked the beginning of almond domestication, it is unclear as to. The species Prunus fenzliana may be the most wild ancestor of the almond in part because it is native of Armenia and western Azerbaijan where it was domesticated. Wild almond species were grown by early farmers, "at first unintentionally in the garbage heaps, intentionally in their orchards". Almonds were one of the earliest domesticated fruit trees due to "the ability of the grower to raise attractive almonds from seed. Thus, in spite of the fact that this plant does not lend itself to propagation from suckers or from cuttings, it could have been domesticated before the introduction of grafting".
Domesticated almonds appear in the Early Bronze Age such as the archaeological sites of Numeria, or earlier. Another well-known archaeological example of the almond is the fruit found in Tutankhamun's tomb in Egypt imported from the Levant. Of the European countries that the Royal Botanic Garden Edinburgh reported as cultivating almonds, Germany is the northernmost, though the domesticated form can be found as far north as Iceland; the word "almond" comes from Old French almande or alemande, Late Latin *amandula, derived through a form amygdala from the Greek ἀμυγδάλη, an almond. The al- in English, for the a- used in other languages may be due a confusion with the Arabic article al, the word having first dropped the a- as in the Italian form mandorla. Other related names of almond include mandel or knackmandel, mandorla, amêndoa, almendra; the adjective "amygdaloid" is used to describe objects which are almond-shaped a shape, part way between a triangle and an ellipse. See, for example, the brain structure amygdala, which uses a direct borrowing of the Greek term amygdalē.
The pollination of California's almonds is the largest annual managed pollination event in the world, with close to one million hives being trucked in February to the almond groves. Much of the pollination is managed by pollination brokers, who contract with migratory beekeepers from at least 49 states for the event; this business has been affected by colony collapse disorder, causing nationwide shortages of honey bees and increasing the price of insect pollination. To protect almond growers from the rising cost of insect pollination, researchers at the Agricultural Research Service have developed a new line of self-pollinating almond trees. Self-pollinating almond trees, such as the'Tuono', have been around
A bug zapper, more formally called an electrical discharge insect control system, electric insect killer or electrocutor trap, is a device that attracts and kills flying insects that are attracted by light. A light source attracts insects to an electrical grid, where they are electrocuted by touching two wires with a high voltage between them; the name comes from the characteristic onomatopoeic zap sound produced when an insect is electrocuted. In its October 1911 issue, Popular Mechanics magazine had a piece showing a model "fly trap" that used all the elements of a modern bug zapper, including electric light and electrified grid; the design was implemented by two unnamed Denver men and was conceded to be too expensive to be of practical use. The device was 10 by 15 inches, contained 5 incandescent light bulbs, the grid was 1⁄16-inch wires spaced 1⁄8-inch apart with a voltage of 450 volts. Users were supposed to bait the interior with meat. According to the US Patent and Trademark Office, the first bug zapper was patented in 1932 by William M. Frost.
In 1934 he introduced the electronic insect killer. Bug zappers are housed in a protective cage of plastic or grounded metal bars to prevent people or animals from touching the high voltage grid. A light source is fitted inside a fluorescent lamp designed to emit both visible and ultraviolet light, visible to insects and attracts them; the light is surrounded by a pair of interleaved bare wire spirals. The distance between adjacent wires is about 2 mm. A high-voltage power supply powered by mains electricity, which may be a simple transformerless voltage multiplier circuit made with diodes and capacitors, generates a voltage of 2,000 volts or more, high enough to conduct through the body of an insect which bridges the two grids, but not high enough to spark across the air gap. Enough electric current flows through the small body of the insect to heat it to a high temperature; the impedance of the power supply and the arrangement of the grid is such that it cannot drive a dangerous current through the body of a human.
Many bug zappers are fitted with trays. Some use a fan to help to trap the insect; these traps are not effective at killing biting insects, being much more effective at attracting and killing other harmless and beneficial insects. A study by the University of Delaware showed that over a period of 15 summer nights, 13,789 insects were killed among six devices. Of those insects killed, only 31 were biting insects. Mosquitoes are attracted to carbon dioxide and water vapor in the breath of mammals, not ultraviolet light. However, there are now bug zappers that emit carbon dioxide or use an external bait, such as octenol, to better attract biting insects into the light. Research has shown that when insects are electrocuted, bug zappers can spread a mist containing insect parts up to about 2 m from the device; the air around the bug zapper can become contaminated by bacteria and viruses that can be inhaled by, or settle on the food of people in the immediate vicinity. The US Food and Drug Administration advises that the bug zapper should not be installed above a food preparation area, that insects should be retained within the device.
Scatter-proof designs are produced for this purpose. Battery powered bug zappers are manufactured in the shape of a tennis racket with which flying insects can be hit. Electric flyswatter Fly-killing device Insect repellents from natural sources Moth trap Nematocera Personal protective equipment
The pea is most the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be yellow. Pea pods are botanically fruit, since they develop from the ovary of a flower; the name is used to describe other edible seeds from the Fabaceae such as the pigeon pea, the cowpea, the seeds from several species of Lathyrus. P. sativum is an annual plant, with a life cycle of one year. It is a cool-season crop grown in many parts of the world; the average pea weighs between 0.36 gram. The immature peas are used as a vegetable, frozen or canned; these are the basis of staples of medieval cuisine. The wild pea is restricted to the Near East; the earliest archaeological finds of peas date from the late neolithic era of current Greece, Syria and Jordan. In Egypt, early finds date from c. 4800–4400 BC in the Nile delta area, from c. 3800–3600 BC in Upper Egypt. The pea was present in Georgia in the 5th millennium BC. Farther east, the finds are younger. Peas were present in Afghanistan c. 2000 BC.
In the second half of the 2nd millennium BC, this pulse crop appears in the Ganges Basin and southern India. A pea is a most green golden yellow, or infrequently purple pod-shaped vegetable grown as a cool season vegetable crop; the seeds may be planted as soon as the soil temperature reaches 10 °C, with the plants growing best at temperatures of 13 to 18 °C. They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler, high altitude, tropical areas. Many cultivars reach maturity about 60 days after planting. Peas have vining cultivars; the vining cultivars grow thin tendrils from leaves that coil around any available support and can climb to be 1–2 m high. A traditional approach to supporting climbing peas is to thrust branches pruned from trees or other woody plants upright into the soil, providing a lattice for the peas to climb. Branches used in this fashion are sometimes called pea brush. Metal fences, twine, or netting supported by a frame are used for the same purpose.
In dense plantings, peas give each other some measure of mutual support. Pea plants can self-pollinate. In early times, peas were grown for their dry seeds. From plants growing wild in the Mediterranean basin, constant selection since the Neolithic dawn of agriculture improved their yield. In the early 3rd century BC Theophrastus mentions peas among the pulses that are sown late in the winter because of their tenderness. In the first century AD, Columella mentions them in De re rustica, when Roman legionaries still gathered wild peas from the sandy soils of Numidia and Judea to supplement their rations. In the Middle Ages, field peas are mentioned, as they were the staple that kept famine at bay, as Charles the Good, count of Flanders, noted explicitly in 1124. Green "garden" peas, eaten immature and fresh, were an innovative luxury of Early Modern Europe. In England, the distinction between field peas and garden peas dates from the early 17th century: John Gerard and John Parkinson both mention garden peas.
Sugar peas, which the French soon called mange-tout, for they were consumed pods and all, were introduced to France from the market gardens of Holland in the time of Henri IV, through the French ambassador. Green peas were introduced from Genoa to the court of Louis XIV of France in January 1660, with some staged fanfare. Established and grown for earliness warmed with manure and protected under glass, they were still a luxurious delicacy in 1696, when Mme de Maintenon and Mme de Sevigné each reported that they were "a fashion, a fury."Modern split peas, with their indigestible skins rubbed off, are a development of the 19th century. In modern times peas are boiled or steamed, which breaks down the cell walls and makes the taste sweeter and the nutrients more bioavailable. Along with broad beans and lentils, these formed an important part of the diet of most people in the Middle East, North Africa and Europe during the Middle Ages. By the 17th and 18th centuries, it had become popular to eat peas "green", that is, while they are immature and right after they are picked.
New cultivars of peas were developed by the English during this time, which became known as "garden" or "English" peas. The popularity of green peas spread to North America. Thomas Jefferson grew more than 30 cultivars of peas on his estate. With the invention of canning and freezing of foods, green peas became available year-round, not just in the spring as before. Fresh peas are eaten boiled and flavored with butter and/or spearmint as a side dish vegetable. Salt and pepper are commonly added to peas when served. Fresh peas are used in pot pies and casseroles. Pod peas are used in stir-fried dishes those in A
Insects or Insecta are hexapod invertebrates and the largest group within the arthropod phylum. Definitions and circumscriptions vary; as used here, the term Insecta is synonymous with Ectognatha. Insects have a chitinous exoskeleton, a three-part body, three pairs of jointed legs, compound eyes and one pair of antennae. Insects are the most diverse group of animals; the total number of extant species is estimated at between ten million. Insects may be found in nearly all environments, although only a small number of species reside in the oceans, which are dominated by another arthropod group, crustaceans. Nearly all insects hatch from eggs. Insect growth is constrained by the inelastic exoskeleton and development involves a series of molts; the immature stages differ from the adults in structure and habitat, can include a passive pupal stage in those groups that undergo four-stage metamorphosis. Insects that undergo three-stage metamorphosis lack a pupal stage and adults develop through a series of nymphal stages.
The higher level relationship of the insects is unclear. Fossilized insects of enormous size have been found from the Paleozoic Era, including giant dragonflies with wingspans of 55 to 70 cm; the most diverse insect groups appear to have coevolved with flowering plants. Adult insects move about by walking, flying, or sometimes swimming; as it allows for rapid yet stable movement, many insects adopt a tripedal gait in which they walk with their legs touching the ground in alternating triangles, composed of the front & rear on one side with the middle on the other side. Insects are the only invertebrates to have evolved flight, all flying insects derive from one common ancestor. Many insects spend at least part of their lives under water, with larval adaptations that include gills, some adult insects are aquatic and have adaptations for swimming; some species, such as water striders, are capable of walking on the surface of water. Insects are solitary, but some, such as certain bees and termites, are social and live in large, well-organized colonies.
Some insects, such as earwigs, show maternal care, guarding their eggs and young. Insects can communicate with each other in a variety of ways. Male moths can sense the pheromones of female moths over great distances. Other species communicate with sounds: crickets stridulate, or rub their wings together, to attract a mate and repel other males. Lampyrid beetles communicate with light. Humans regard certain insects as pests, attempt to control them using insecticides, a host of other techniques; some insects damage crops by feeding on sap, fruits, or wood. Some species are parasitic, may vector diseases; some insects perform complex ecological roles. Insect pollinators are essential to the life cycle of many flowering plant species on which most organisms, including humans, are at least dependent. Many insects are considered ecologically beneficial as predators and a few provide direct economic benefit. Silkworms produce silk and honey bees produce honey and both have been domesticated by humans.
Insects are consumed as food in 80% of the world's nations, by people in 3000 ethnic groups. Human activities have effects on insect biodiversity; the word "insect" comes from the Latin word insectum, meaning "with a notched or divided body", or "cut into", from the neuter singular perfect passive participle of insectare, "to cut into, to cut up", from in- "into" and secare "to cut". A calque of Greek ἔντομον, "cut into sections", Pliny the Elder introduced the Latin designation as a loan-translation of the Greek word ἔντομος or "insect", Aristotle's term for this class of life in reference to their "notched" bodies. "Insect" first appears documented in English in 1601 in Holland's translation of Pliny. Translations of Aristotle's term form the usual word for "insect" in Welsh, Serbo-Croatian, etc; the precise definition of the taxon Insecta and the equivalent English name "insect" varies. In the broadest circumscription, Insecta sensu lato consists of all hexapods. Traditionally, insects defined in this way were divided into "Apterygota" —the wingless insects—and Pterygota—the winged insects.
However, modern phylogenetic studies have shown that "Apterygota" is not monophyletic, so does not form a good taxon. A narrower circumscription restricts insects to those hexapods with external mouthparts, comprises only the last three groups in the table. In this sense, Insecta sensu stricto is equivalent to Ectognatha. In the narrowest circumscription, insects are restricted to hexapods that are either winged or descended from winged ancestors. Insecta sensu strictissimo is equivalent to Pterygota. For the purposes of this article, the middle definition is used; the evolutionary relationship of insects to other animal groups remains unclear. Although traditionally grouped with millipedes and centiped