Spinach and Pea Cell Fractionation?
I believe you are exactly right. An amyloplast is a storage container for starch. Look at the jobs of these vegetables. A pea is a seed - it needs both genetic material and stored energy for the new plant to grow on. Spinach is a leaf - its job is to absorb sunlight (hence why it's flat - the most surface area to volume) and perform photosynthesis. It makes sense that spinach would have more chloroplasts (to complete photosynthesis) and that a pea would have more amyloplasts (to store the energy for the plant to grow). As additional confirmation, the Wikipedia articles have the nutritional values for peas and spinach, and the peas have a ton more carbohydrate than the spinach. As a side note... It would be hard to figure out which is which without being able to compare results with someone else, as we're talking relative numbers - relatively, spinach should have more chloroplasts and peas should have more amyloplasts. Without knowing what a different group's results were, it would be hard to know what "more" looks like.
Does the Brussels sprout get its name from Belgium’s capital?
Let’s see.There’s Brussels, Ontario.There’s Brussels, WisconsinBrussels, IllinoisBruxelles, ManitobaNice place!To grow brambles.I think I’ll go withYes, Brussels sprouts are probably named after Brussels, Belgium.
What's the most dangerous area in England?
If I can extend this to include the waters around the UK, then it's a toss up BETWEEN these two:THE STRID in Yorkshire (known to be the most dangerous stretch of water in the world), a section of the Wharfe that is, essentially, flipped onto its side, making it narrow enough to jump across. Unfortunately, it also flows far faster and with more dangerous currents than its calm surface suggests and beneath the surface, the water has carved out caverns. Drop a foot into it and there's a good chance that it will drag you down. You drown or get beaten to death/torn to pieces on the cavern walls and if you are lucky your body might be found downstream, but probably not.CORRYVRECKAN - recognised as a remarkably dangerous piece of open ocean, this strait exists between Jura and Scarba and produces standing waves capable, in the right conditions, of creating the third largest whirlpool in the world. In 2006, a dummy outfitted with depth gauges and a life jacket was deposited at the surface. When she was found several hours later, she was stripped of her limbs and showed evidence of being held at the sea floor for an extended period. At least, if you do get dragged down, Corryvreckan will, eventually, relinquish your corpse.
What are some interesting ways to prepare veggies?
GRILL! It's my favorite. Just take any veggies, just make sure they won't go through the slots in the grill. Just coat them in a little olive oil, add some salt, pepper, or any other seasonings you like and put them on. As for cook time I'm not really sure but just try one to see if it is a texture you like. My personal favorites are asparagus, zuchini, squash, onions, bell peppers, or hot peppers if you like. Others are good too, just try it out! You'll be hooked.
What is the function of a hoe in the garden? (get your mind out of gutter!) Is it to break up the ground?
A hoe is used for many purposes in the garden. It's corners or points are mainly used-- To break up the surface of the soil so water can get to the plants roots easier To hoe out little weeds on a sunny day so they die. To make rows for planting--my husband has marked the handle on ours so he can space the rows. On the flat it is used to hill up potatoes I'm sure there are uses that I can't think of right now. I've never heard of it for throwing poop but to each his own
How can you make the Belgian waffle extra crispy on the outside, but keeping the inside soft and moist?
It is very important to whip up the batter, preferably with a standing blender or immersion/hand blender. This fills the batter with thousands of tiny little air-bubbles. These bubbles keep the batter spongy and soft on the inside yet makes the outside crisp up very nicely. If you are doing large batches, you may need to re-blend halfway through to ensure the batter is still full of bubbles.Adding a very small amount of baking soda (most waffle recipes already call for baking powder, which is something else) also helps the batter to crisp up better. The Maillard Reaction is responsible for the crispy, browned exterior. A bit of baking soda raises the pH of the batter which makes it brown better.Whipping the batter in this way is also the secret to spongy, thin crepes.
What will cause a farmer to deliberately compact a soil?
The soil compaction occurs mostly due to working of heavy machinery for land preparation or harvesting and if the soil is moist the rate of compaction is higher and faster.Secondly in area where rice/paddy is cultivated in soils which requires frequent irrigation, the soil is puddled (wet cultivation, anaerobic cultivation) and during the puddling process the fine silt and clays settles down at around 6 inches to 8 inches below the surface and if this practice is continued, over a period of years a hard pan is formed which is due to compaction and this pan does not permit the movement of water and thus allows farmers to cultivation of rice wherein the farmers save on irrigation, however the hard pan will hinder the growth of other crops as the pan will not permit the roots go into deeper layers.This practice will also result in change of the soul pH value and soil generally tend to become saline/ alkaline soils.
What is the longest you have cooked using sous vide and how did it turn out?
The longest I’ve cooked something for was beef short ribs. Cooked at 133° for 72 hours! I bought the ribs from a local market which is known for their high quality meats, and had them cut the ribs in half.Beef short ribs before seasoningI cooked these bone-in, next time I may try de-boning to get more surface area for browning. Kept this very basic, seasoning with just olive oil, salt, pepper, and a little garlic powder. I seared after cooking (I saw that some people like to put a little sear on before cooking as well but I didn’t think that was necessary).Seasoned beef short ribsReady to cook!I, naturally, was impatient and wanted to try them at 48 hours, so I pulled a couple ribs out (I had them sealed in 2 ribs per package) to sample at 48 hours and let the rest cook for another day.The results were astounding. I personally don’t think that 72 hours was necessary, the meat may have been a little more tender, but it was so good at the 48 hour mark I’d probably stick with that for the next time, especially if I’m cooking without the bone.Rib cooked at 48 hours with demi-glace (delicious but completely unnecessary), Brussels Sprouts and risotto.Short Rib cooked for 72 hours with demi-glace, mashed potatoes, and broccoli.72 hour beef short rib de-boned and sliced.Sous Vide beef short ribs: 10/10 will cook again!