Unsaturated fatAn unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fatty acid chain is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. A saturated fat has no carbon to carbon double bonds, so the maximum possible number of hydrogens bonded to the carbons, and is "saturated" with hydrogen atoms. To form carbon to carbon double bonds, hydrogen atoms are removed from the carbon chain.
Peanut butterPeanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Consumed in many countries, it is the most commonly used of the nut butters, a group that also includes cashew butter and almond butter (though peanuts are not nuts, peanut butter is culinarily considered a nut butter). Peanut butter is a nutrient-rich food containing high levels of protein, several vitamins, and dietary minerals.
Food allergyA food allergy is an abnormal immune response to food. The symptoms of the allergic reaction may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure. This typically occurs within minutes to several hours of exposure. When the symptoms are severe, it is known as anaphylaxis. A food intolerance and food poisoning are separate conditions, not due to an immune response.
BeechBeech (Fagus) is a genus of deciduous trees in the family Fagaceae, native to temperate Eurasia and North America. Recent classifications recognize 10 to 13 species in two distinct subgenera, Engleriana and Fagus. The Engleriana subgenus is found only in East Asia, distinctive for its low branches, often made up of several major trunks with yellowish bark. The better known Fagus subgenus beeches are high-branching with tall, stout trunks and smooth silver-grey bark. The European beech (Fagus sylvatica) is the most commonly cultivated.
CotyledonA cotyledon (ˌkɒtᵻˈliːdən; seed leaf; ; , gen. κοτυληδόνος (), ) is a significant part of the embryo within the seed of a plant, and is defined as "the embryonic leaf in seed-bearing plants, one or more of which are the first to appear from a germinating seed." The number of cotyledons present is one characteristic used by botanists to classify the flowering plants (angiosperms). Species with one cotyledon are called monocotyledonous ("monocots"). Plants with two embryonic leaves are termed dicotyledonous ("dicots").
FatIn nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals; or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils.
GraftingGrafting or graftage is a horticultural technique whereby tissues of plants are joined so as to continue their growth together. The upper part of the combined plant is called the scion (ˈsaɪən) while the lower part is called the rootstock. The success of this joining requires that the vascular tissues grow together. The natural equivalent of this process is inosculation. The technique is most commonly used in asexual propagation of commercially grown plants for the horticultural and agricultural trades.
