10 punkti
Autor soovib selle materjali allalaadimise eest saada 10 punkti.
~ 16 lehte
Lehekülgede arv dokumendis
2017-04-09
Kuupäev, millal dokument üles laeti
1 laadimist
Kokku alla laetud
0 arvamust
Teiste kasutajate poolt lisatud kommentaarid
Demure
Õppematerjali autor
The sunflower (Helianthus annuus) is an annual(iga aastane) plant in the family Asteraceae, with a large flower head (inflorescence(õiekobar, õisik, õitseaeg, õidumine)). The stem(tüvi) of the flower can grow up to 3 metres tall, with the flower head reaching 30 cm in diameter. The term "sunflower" is also used to refer(nimetama, viitama, üle andma) to all plants of the genus(perekond, sugu) Helianthus, many of which are perennial(alaline, aastaringne) plants. What is usually called the flower is actually a head (formally(ametlikult) composite(liit-, komposiit- ; korvõieline, komposiit) flower) of numerous flowers (florets) crowded(täistuubitud, tunglev, rahvarohke) together. The outer flowers are the ray florets(pähik (õisiku osa) and can be yellow, maroon, orange, or other colors, and are sterile(steriilne, viljatu). The florets inside the circular head are called disc florets. Sunflower head displaying florets in spirals of 34 and 55 around the outside The florets wi
Mentha - mint Eliisabet Ojar • Mentha is a genus of plants in the family Lamiaceae (mint family). The species are not clearly distinct, and estimates of their number vary from 13 to 18. Hybridization between some of the species occurs naturally. Many other hybrids, as well as numerous cultivars, are known. • Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. The leaves are arranged in opposite pairs. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow. The flowers are white to purple. • Most mints grow best in wet environments and moist soils. Mints will grow 10–120 cm tall and can spread over an indeterminate area. Species •Mentha aquatica – water mint, marsh •Mentha laxiflora – forest mint mint •Mentha longifo
Estonian University of Life Sciences Report on Soil Microflora By Katrin Vares Tartu 2013 Introduction The purpose of this report is to define soil microflora and establish the importance of it. Since the microorganisms clearly play an important role in preserving the balance of life, the next objective is to look into factors that influence this balance. Natural conditions and cultural impact could be considered as the variables that correlate the most with the activity and composition of microflora, hence some of the natural and cultural factors will be looked into a little more in detail. Definition, composition and importance of microflora Saunders Comprehensive Veterinary Dictionary (2007) cited by the online medical dictionary (2013) defines living microorganisms as that small that they can be seen only with a microscope and that maintain a more or less constant presence in a particular area that includes bacteria, vir
1. (a) (i) gene length of DNA; codes for a (specific), polypeptide / protein / RNA; max 1 allele alternative form of a gene; found at a, locus / particular position on, a chromosome; max 1 (ii) assume allele refers to coat colour allele (coat colour) gene / alleles, only on X chromosome; A no (coat colour), gene / allele, on Y chromosome male cats, XY / only have one X chromosome; males have only one (coat colour) allele / cannot have two (coat colour) alleles; need black and orange alleles for tortoiseshell colour; 2 r r w w (b) parental genotypes C C × C C ; r w gametes C , C ; F1 genotypes and pheno
SISUKORD ENERGY STORY................................................................................................................4 USES OF ENERGY............................................................................................................. 4 2.1 Uses of energy in homes...............................................................................................5 2.2 Types of energy used in homes.................................................................................... 6 2.3 Energy use in different types of homes........................................................................ 6 2.4 Commercial Energy Use...............................................................................................9 2.5 Industrial and Manufacturing Energy Use..................................................................11 2.6 Transportation Energy Use.........................................................................................12 RENE
Davidson and G. Harman (eds.), The Logic of Grammar (Encino, CA: Dickenson, 1975); R. M. Harnish (ed.) Basic Topics in the Philosophy of Language (Englewood Cliffs, NJ: Prentice-Hall, 1994); A. Martinich (ed.) The Philosophy of Language, 5th edn. (Oxford: Oxford University Press, 2006), and earlier editions as well; P. Ludlow (ed.) Readings in the Philosophy of Language (Cambridge, MA: Bradford Books/ MIT Press, 1997); A. Nye (ed.), Philosophy of Language: The Big Questions (Oxford: Basil Blackwell, 1998); M. Baghramian (ed.), Modern Philosophy of Language (New York: Counterpoint Press, 1999). Acknowledgements I thank my editor, Moira Taylor, for her bracing encouragement and (espe- cially) for her patience. The latter was severely tried. Mike Harnish, Greg McCulloch, and Ed Mares each very kindly read an early draft and supplied me with many thoughtful comments and suggestions. I believe the book is much improved as a result, and I am most grateful.
Handbook of Meat Processing Handbook of Meat Processing Fidel Toldrá EDITOR A John Wiley & Sons, Inc., Publication Edition first published 2010 © 2010 Blackwell Publishing Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing program has been merged with Wiley’s global Scientific, Technical, and Medical business to form Wiley-Blackwell. Editorial Office 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offices, for customer services, and for information about how to apply for permission to reuse the copyright material in this book, please see our website at www.wiley.com/ wiley-blackwell. Authorization to photocopy items for internal or personal use, or the internal or personal use of specific clients, is granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923. F
British Cuisine Some people criticize English food. They say it's unimaginable, boring, tasteless, it's chips with everything and totally overcooked vegetables. The basic ingredients, when fresh, are so full of flavour that British haven't had to invent sauces to disguise their natural taste. What can compare with fresh pees or new potatoes just boiled and served with butter? Why drown spring lamb in wine or cream and spices, when with just one or two herbs it is absolutely delicious? If you ask foreigners to name some typically English dishes, they will probably say "Fish and chips" then stop. It is disappointing, but true that, there is no tradition in England of eating in restaurants, because the food doesn't lend itself to such preparation. English cooking is found at home. So it is difficult to a good English restaurant with a reasonable prices. In most cities in Britain you'll find Indian, Chinese, French and Italian restaurants. In London you'll also find Indonesian,
annaabi.ee 
Sisene Facebook'ga
Sisene Google'ga
Sisene LinkedIn'ga
Kõik kommentaarid