He found soybeans and corn to have a range of soluble carbohydrates protecting the seed's cell viability. Carl Leopold began studying this capability at the Boyce Thompson Institute for Plant Research at Cornell University in the mid-1980s. Some seeds such as soybeans containing very high levels of protein can undergo desiccation, yet survive and revive after water absorption. The scar, visible on the seed coat, is called the hilum (colors include black, brown, buff, gray and yellow) 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. If the seed coat is cracked, the seed will not germinate. The hull of the mature bean is hard, water-resistant, and protects the cotyledon and hypocotyl (or "germ") from damage. Variegated and bicolored seed coats are also common. Soybean seeds come in a wide variety of sizes and hull colors such as black, brown, yellow, and green. The fruit is a hairy pod that grows in clusters of three to five, each pod is 3–8 cm (1–3 in) long and usually contains two to four (rarely more) seeds 5–11 mm in diameter. Often soybeans drop their leaves before the seeds are fully mature. Strains that continue nodal development after flowering are termed " indeterminates" and are best suited to climates with longer growing seasons. Depending on the soybean variety, node growth may cease once flowering begins. Though they do not require pollination, they are attractive to bees, because they produce nectar that is high in sugar content. Soybeans form inconspicuous, self-fertile flowers which are borne in the axil of the leaf and are white, pink or purple. This trait is highly variable however, with different varieties reacting differently to changing day length. Floweringįlowering is triggered by day length, often beginning once days become shorter than 12.8 hours. The final characteristics of a soybean plant are variable, with factors such as genetics, soil quality, and climate affecting its form however, fully mature soybean plants are generally between 50 and 125 cm (20 and 50 in) in height and have rooting depths between 75 and 150 cm (30 and 60 in). Nodulation typically continues for 8 weeks before the symbiotic infection process stabilizes. If rhizobia are present, root nodulation begins by the time the third node appears. Before flowering, roots can grow 2 cm ( 3⁄ 4 in) per day. Under ideal conditions, stem growth continues, producing new nodes every four days. Mature trifoliolate leaves, having three to four leaflets per leaf, are often between 6 and 15 cm ( 2 + 1⁄ 2 and 6 in) long and 2 and 7 cm (1 and 3 in) broad. Subsequent to this first pair, mature nodes form compound leaves with three blades. The first true leaves develop as a pair of single blades. Classificationīhatmaas – Nepali fried soybeans Maturation The genus name is not related to the amino acid glycine. Based on the sweetness, the Greek word for sweet, glykós, was Latinized. When naming the genus, Linnaeus observed that one of the species within the genus had a sweet root. The etymology of the genus, Glycine, comes from Linnaeus. The word "soy" originated as a corruption of the Cantonese or Japanese names for soy sauce ( Chinese: 豉油 Jyutping: si6jau4 Cantonese Yale: sihyàuh) ( Japanese: 醤油, shōyu). Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption). Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. The soybean, soy bean, or soya bean ( Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |