Morphology of flowering plants: Root, stem, leaf, flower, fruit

An indehiscent fruit in which an outer fleshy part (the exocarp, or skin, and the mesocarp, or flesh) surrounds a single hardened endocarp shell (the pit, stone, or pyrena) that contains a seed is referred to as a “drupe” (kernel). These fruits are usually made up of a single carpel and are primarily produced by […]

The term “drupe” refers to an indehiscent fruit in which an outer fleshy part (the exocarp, or skin, and the mesocarp, or flesh) surrounds a single shell (the pit, stone, or pyrena) of hardened endocarp that contains a seed (kernel). These fruits are typically formed from a single carpel, and they are produced primarily from

Because of the seeming simplicity of DNA’s chemistry, biologists in the 1940s had difficulties embracing it as the genetic material. DNA was once thought to be a lengthy polymer made up of only four chemically similar components. DNA was originally studied using x-ray diffraction analysis, a technique for determining a molecule’s three-dimensional atomic structure, in

Binomial nomenclature is used in biology to unify the naming system for all living organisms. It offers a single unique name identification for a species across languages. Taxonomists use binomial nomenclature for identifying or describing a species of organism. This nomenclature is used to develop a scientific name for a species, usually based on the

aggregation fruits, such as blackberries and strawberries, which emerge from a single flower with many pistils, each of which develops into fruitlets. Legumes, cereal grains, capsulate fruits, and nuts are examples of dry fruits.Multiple fruits, such as pineapples and mulberries, grow from the mature ovaries of a complete inflorescence, Popular words often do not accurately

Carbohydrates are sugar, starch, and fiber that can be found in everyday foods including fruits, grains, and dairy. It is one of the three macronutrients that provide energy to the human body. Carbon, hydrogen, and oxygen atoms make up the chemical features of carbohydrate biology. Milk, yoghurt, bread, rice, potatoes, corn, whole fruits or fruit