"Sago monitor The sago monitor or torch monitor, Varanus obor, is a species of monitor lizards endemic to the Indonesian island of Sanana. ""Varanus obor"" is the only melanistic member of the Pacific monitor (""V. indicus"") group, and the only species belonging to the subgenus ""Euprepiosaurus"", which has prominent red-orange markings on its body. Proportions of the body and the construction of scales most closely resemble ""V. melinus"", which can be found on the islands of Mangole and Taliabu. Most often, ""V. obor"" occurs in coastal sago palm swamps - a habitat that is underused by other species of the"
"which turn from bright green to straw-coloured upon ripening. The tree is of commercial importance as the main source of sago, a starch obtained from the trunk by washing the starch kernels out of the pulverized pith with water. This starch is used in cooking for puddings, noodles, breads, and as a thickener. In the Sepik River region of New Guinea, pancakes made from sago are a staple food, often served with fresh fish. Its leaflets are also used as thatching which can remain intact for up to five years. The dried petioles (called ""gaba-gaba"" in Indonesian) are used to"
"available herbs in French cuisine, sage never found favor there. In the Levant and Egypt it is commonly used as a flavor for hot black tea, or boiled and served as an herbal drink in its own right. Common sage is grown in parts of Europe for distillation of an essential oil, although other species such as ""Salvia fruticosa"" may also be harvested and distilled with it. The essential oil contains cineole, borneol, and thujone. Sage leaf contains tannic acid, oleic acid, ursonic acid, ursolic acid, carnosol, carnosic acid, fumaric acid, chlorogenic acid, caffeic acid, niacin, nicotinamide, flavones, flavonoid glycosides,"
"Sage oil Sage oils are essential oils that come in several varieties: Also called English, Garden, and True sage oil. Made by steam distillation of Salvia officinalis partially dried leaves. Yields range from 0.5 to 1.0%. A colorless to yellow liquid with a warm camphoraceous, thujone-like odor and sharp and bitter taste. The main components of the oil are thujone (50 %), camphor, pinene, and cineol. Sometimes called muscatel. Made by steam or water distillation of Salvia sclarea flowering tops and foliage. Yields range from 0.7 to 1.5%. A pale yellow to yellow liquid with a herbaceous odor and a"
"Made by steam distillation of Salvia judaica leaves. The oil contains mainly cubebene and ledol. Sage oil Sage oils are essential oils that come in several varieties: Also called English, Garden, and True sage oil. Made by steam distillation of Salvia officinalis partially dried leaves. Yields range from 0.5 to 1.0%. A colorless to yellow liquid with a warm camphoraceous, thujone-like odor and sharp and bitter taste. The main components of the oil are thujone (50 %), camphor, pinene, and cineol. Sometimes called muscatel. Made by steam or water distillation of Salvia sclarea flowering tops and foliage. Yields range from"
"important human food source in Melanesia and Micronesia by virtue of its starch content and its availability. There is a simple process of starch extraction from sago pith that leaches away a sufficient amount of the toxins and thus only the starch component is consumed. Current processes for starch extraction are generally only about 50% efficient, however, with the other half remaining in residual pith waste. The form of the starch after processing is similar to tapioca. Pith Pith, or medulla, is a tissue in the stems of vascular plants. Pith is composed of soft, spongy parenchyma cells, which store"
"this work Callow went to Nigeria at the invitation of Ibadan University, for six months with R.D. Meikle, a botanist from the Royal Botanic Gardens, Kew, to collect arrow poison material. ""S. sarmentosus"" was found to contain sarmentogenin but it was not easy to cultivate or to produce in sufficiently large quantities. Another possible source was hecogenin from ""Agave sisalana"", a plant native to Mexico, grown commercially in Kenya. This was a less direct way of producing cortisone, but the successful extraction and purification of hecogenin from the sisal plant, and its availability made it a suitable commercial source. Glaxo"
"be used for cooking. Sage lives mostly in northern areas and it can also grow in Spain. The 1st step is the seed, 2nd Step the seeding stage, 3rd step (trans plant) into the vegetative stage, 4th step the flower stage that means flower forcing. Sage grows during spring and summer. It usually grows from the same plant for 2 years. Interesting facts: Sage can be used for tea called sage tea. The leaf is used for medicine. It also attracts butterflies. Duckweed is a very green plant that has a rough texture. It grows in huge clumps in ponds."
"(formerly ""Salsola sativa""). Fairly recently, Pérez has concluded that the most prominent species was likely ""Halogeton sativus""; earlier authors have tended to favor ""Salsola soda"". The word ""barilla"" was also used directly to refer to soda ash from any plant source, including not only the saltworts grown in Spain, but also glassworts, mangroves, and seaweed. These types of plant-derived soda ash are impure alkali substances that contain widely varying amounts of sodium carbonate (NaCO), some additional potassium carbonate (also an alkali), and a predominance of non-alkali impurities. The sodium carbonate, which is water-soluble, is ""lixiviated"" (extracted with water) from the"
"complex which also includes ""C. circinalis"" from India, Sri Lanka, Indochina and southern China, and ""C. thoursii"" from the Seychelles, Madagascar and eastern Africa. Differences between these taxa, which have sometimes been considered conspecific, lie mainly in the shape and indentation of the lamina of the megasporophylls. The trunk of the cycad contains a starchy pith from which sago can be prepared by drying, grinding and washing. The seeds contain a toxic glucoside, pakoein, but can be treated to become edible by pounding, repeated washing, and cooking. The bark, seeds and sap are used in poultices to treat sores. Although"
"In New Zealand, sago is boiled with water and lemon juice and sweetened with golden syrup to make lemon sago pudding. In India, Tapioca Sago is used mainly to make the food items like ""Kheer"",""Kichadi"", ""Vada"" etc. Sago starch is also used to treat fibre, making it easier to machine. This process is called sizing and helps to bind the fibre, give it a predictable slip for running on metal, standardise the level of hydration of the fibre and give the textile more body. Most cloth and clothing has been sized; this leaves a residue which is removed in the"
"washing when storing since moisture hastens decay. The cabbage provides fiber, vitamins A, C, K and B6, folate, potassium, manganese, thiamin, calcium, iron and magnesium. Savoy can be difficult to grow as it suffers from caterpillars, pigeons and club root disease. It does best in full sun, and is winter-hardy, able to tolerate the cold, frost and snow. Savoy cabbage Savoy cabbage (""Brassica oleracea"" var. ""sabauda"" L. or ""Brassica oleracea"" Savoy Cabbage Group), is a variety of the plant species ""Brassica oleracea"". Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is thought to originate from"
"Salvia officinalis Salvia officinalis (sage, also called garden sage, common sage, or culinary sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name ""sage"" is also used for a number of related and unrelated species. ""Salvia officinalis"" has numerous common names. Some of the best-known are sage,"
"make walls and ceilings; they are very light, and therefore also used in the construction of rafts. The sago palm reproduces by fruiting. Each stem (trunk) in a sago palm clump flowers and fruits at the end of its life, but the sago palm as an individual organism lives on through its suckers (shoots that are continuously branching off a stem at or below ground level). To harvest the starch in the stem, it is felled shortly before or early during this final flowering stage when starch content is highest. Sago palm is propagated by man by collecting (cutting) and"
"Salvia fruticosa Salvia fruticosa, Greek oregano or Greek sage, is a perennial herb or sub-shrub native to the eastern Mediterranean, including southern Italy, the Canary Islands and North Africa. It is especially abundant in Israel. Greek sage grows high and wide, with the flower stalks rising or more above the foliage. The entire plant is covered with hairs, with numerous leaves of various sizes growing in clusters, giving it a silvery and bushy appearance. The flowers are pinkish-lavender, about long, growing in whorls along the inflorescence, and held in a small oxblood-red five-pointed hairy calyx. In its native environment it"
"measured using chemiluminescence immunoassays (CLIA). Chemical compounds isolated from ""Salvia miltiorrhiza"" include salvianolic acid (or salvianolic acid B), dihydrotanshinone, tanshinone I, and tanshinone IIA. Tanshinone IIA is one of the most abundant constituents of the root of ""Salvia miltiorrhiza"". Salvianolic acid B has shown to be protective after experimental subarachnoid hemorrhage. Salvia miltiorrhiza Salvia miltiorrhiza (), also known as red sage, Chinese sage, tan shen, or danshen, is a perennial plant in the genus ""Salvia"", highly valued for its roots in traditional Chinese medicine. Native to China and Japan, it grows at elevation, preferring grassy places in forests, hillsides, and"
"Powdered sago is boiled in water until cooked. This is eaten by all ages from adults to infants as young as three months. In the Konkan region of India, Kanji, also known as Pez, is a home remedy for treating a fever as it is easy to digest. The farming and manual labour community of the same region on the other hand consume pez on a daily basis in the late morning as a source of energy. Variants of the dish include nachnyachi pez (ambil) which is made with ragi grains and rice, athwal or metheachi pez is a sweeter"
"Zutho Zutho is a fermented drink obtained from rice. It is a drink of the Angami Nagas and is commonly consumed by all Naga tribes in the rural regions of Nagaland. It contains approximately 5%(v/v) of ethanol, and is known for its fruity odour, which is partly imparted by the acetyl esters present in generous amounts. Traditionally zutho is prepared by allowing starch-rich solutions to ferment. The yeast ""Saccharomyces cerevisiae"" acts on the starch and ferments it. Home-made zutho has a white slurry-like appearance. It can be considered as rural Nagaland's version of the more famous Japanese ""sake"". In appearance,"
"replanting young suckers rather than by seed. Recent research indicates that the sago palm was an important food source for the ancient people of coastal China, in the period prior to the cultivation of rice. Metroxylon sagu Metroxylon sagu, the true sago palm, is a species of palm in the genus ""Metroxylon"", native to tropical southeastern Asia, namely Indonesia (western New Guinea, and the Moluccas), Papua New Guinea, Malaysia (both Peninsular Malaysia and Sarawak) and possibly also the Philippines (though may have been introduced there). It is also naturalised in Thailand, in the Indonesian islands of Java, Kalimantan, Sumatra, and"
"Metroxylon sagu Metroxylon sagu, the true sago palm, is a species of palm in the genus ""Metroxylon"", native to tropical southeastern Asia, namely Indonesia (western New Guinea, and the Moluccas), Papua New Guinea, Malaysia (both Peninsular Malaysia and Sarawak) and possibly also the Philippines (though may have been introduced there). It is also naturalised in Thailand, in the Indonesian islands of Java, Kalimantan, Sumatra, and in the Solomon Islands. True sago palm is a suckering (multiple-stemmed) palm, each stem only flowering once (hapaxanthic) with a large upright terminal inflorescence. A stem grows 7–25 m tall before it ends in an"
"flour. The still moist sago starch is usually stored in a container made of sago palm leaflets, called ""tumang"" in which it will keep for several months before spontaneous fermentation will turn it too acidic and unsuitable for making papeda. Depending on the variety and the growing conditions, it may take a sago tree five to fifteen years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile. Papeda is made by cooking sago starch with water and stirring until it coagulates. It has a glue-like consistency and texture. Papeda is usually eaten with yellow"
"Papeda (food) Papeda or bubur sagu, is sago congee, the staple food of native people in Maluku and Papua. It is commonly found in eastern Indonesia, as the counterpart of central and western Indonesian cuisines that favour rice as their staple food. Papeda is made from sago starch. The Moluccans and Papuans acquire the starch by felling the trunk of a sago palm tree, cutting it in half, and scraping the soft inner parts of the trunk, the pith, producing a crude sago pith flour. This flour is then mixed with water and squeezed to leach the starch from the"
"crop plant and as a tool to combat soil degradation in rural Africa. The fruit of ""Saba senegalensis"" has a hard yellow peel. The fruit is filled with seed pods that are meant to be sucked on, similar to the consumption of tamarind. It is describes as having a tart and sour flavor like that of a mango or lemon. Natives of the Sahel region often use the fruit to make a juice. ""Saba senegalensis"" is most easily propagated through seeds. Once you acquire seeds, soak them in warm water for 24 hours. Then,start seeds directly in cactus soil mix."
"Saba comorensis Saba comorensis, the bungo fruit (pl. mabungo), mbungo, or rubber vine is a plant, which is widespread across most of tropical Africa as well as in Madagascar and Comoros. It grows in Tanzania, for example on the islands of Pemba and Zanzibar in the Indian Ocean. The species belongs to the genus ""Saba"" from the Apocynaceae family. The fruit looks similar to an orange with a hard orange peel but when opened it contains a dozen or so pips, which have the same texture as a mango seed with the fibres and juices all locked in these fibres."
"ha. 3,328 tons were harvested. Taro (Talas Satoimo) is predominantly consumed in Japan whereas most of it is imported from China. However, there is still a shortage in Taro which cannot be covered by imports from China. Due to this fact, Kepahiang aims to grow Taro for the Japanese market. It is grown as a secondary plant next to Sengon trees for instance instead of monocultural plantations which would again create unfavourable dependencies for farmers. The shortage on the Japanese market amounts to 45,000 tons per annum and therefore constitutes significant economic potential for farmers in Kepahiang who can develop"
"you need shallow water or a wet garden area, light, and wind to self-pollinate. Sometimes they can grow up to 30 inches or 2 to 3 meters long. Sage is an herb that blooms. Sage has a stem, leaves and roots. The leaves look curvy. These leaves are soft grayish green and have little veins on them. This plant can get up to 37 cm high. Sage needs well-drained soil, water every day and grows about 24-30 inches apart and it also needs full sun. Cattle, sheep, horses, elk, deer, small mammals, and some birds eat sage. It can also"
"of raw sago are imported each year into Malaysia to support the keropok lekor industry. In 1805, two captured crew members of the shipwrecked schooner ""Betsey"" were kept alive until their escape from an undetermined island on a diet of sago. Any starch can be pearled by heating and stirring small aggregates of moist starch, producing partly gelatinized dry kernels which swell but remain intact on boiling. Pearl sago closely resembles pearl tapioca. Both are typically small (about 2 mm diameter) dry, opaque balls. Both may be white (if very pure) or colored naturally grey, brown or black, or artificially"
"content than those from stems or leaves, and have highest levels at the end of the growing season. The plant is known as . The kanji expression is from the Chinese meaning ""tiger staff"". One interpretation of the Japanese name is that it comes from ""remove pain"" (alluding to its painkilling use), though there are other etymological explanations offered. It grows widely throughout Japan and is foraged as a wild edible vegetable (""sansai""), though not in sufficient quantities to be included in statistics. They are called by such regional names as ""tonkiba"" (Yamagata), ""itazuiko"" (Nagano, Mie), ""itazura"" (Gifu, Toyama, Nara,"
"used to prepare ""sopito"". ""Sopita de pisca"" is a variation that uses tomatoes. Coconut and chayote soup is consumed in some areas of the Caribbean. Sago soup is a Chinese dessert soup prepared using sago starch, which is derived from sago palm pith, coconut milk and other ingredients. Sago is similar to tapioca, and is produced in pearl form. Some varieties of soto, an Indonesian soup, are prepared using coconut milk, such as ""soto ayam"" and ""soto betawi"". Several Indonesian soups also use coconut milk, such as ""lontong cap go meh"", ""ketupat sayur"", ""opor"" and ""sayur lodeh"", a vegetable soup"
"common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. The specific epithet ""officinalis"" refers to plants with a well-established medicinal or culinary value. ""Salvia officinalis"" was described by Carl Linnaeus in 1753. It has been grown for centuries in the Old World for its food and healing properties, and was often described in old herbals for the many miraculous properties attributed to it. The specific epithet, ""officinalis"", refers to the plant's medicinal use—the ""officina"" was the traditional storeroom of a monastery where herbs and"
"Morogo Morogo or Moroho, also known as wild or African spinach, refers to a group of at least three different dark green leafy vegetables found throughout Southern Africa and harvested for human consumption. It is considered a traditional South African dish and forms an important part of the staple diet in rural communities. Morogo leaves have a protein content of up to 36%. The ultimate vitamin content is dependent on the age of the plant and method of preparation; the plants contain vitamin A and vitamin C and complement the low levels of calcium, magnesium and iron in maize. In"
"bleeds (epistaxis), melena (blood in the stool), hematochezia (bloody straining), and hemarthrosis (blood in the joints). The ASPCA Animal Poison Control Center estimates a fatality rate of 50 to 75% when ingestion of the sago palm is involved. If any quantity of the plant is ingested, a poison control center or doctor should be contacted immediately. Effects of ingestion can include permanent internal damage and death. All parts of the plant are toxic; however, the seeds contain the highest level of the toxin cycasin. Cycasin causes gastrointestinal irritation, and in high enough doses, leads to liver failure. Other toxins include"
"""zhī mǔ""), from which it is extracted commercially. Sarsasapogenin is found as a glycoside – with one or more sugar units attached to the hydroxyl group, known as a saponin – in the roots of many species of monocotyledonous plant, in particular: Smilacaceae Asparagaceae Agavaceae The sarsasapogenin saponin can be extracted from the dried powdered root with 95% ethanol. After removal of the fat from the resulting gum, the glycosidic linkage is hydrolyzed with hydrochloric acid (approx. 2 M) and the resulting crude steroid is recrystallized from anhydrous acetone. The yield of pure sarsasapogenin from 225 kg of ""Smilax"" root"