Fern is a type of plant. It belongs to the group of plants known as pteridophytes, which reproduce through spores instead of seeds. Fungi, on the other hand, are a separate kingdom of organisms that are not considered plants.

No, a lichen is actually made up of a fungus and an alga or cyanobacterium that live together in a mutualistic symbiotic relationship. The fungus provides a protected environment and absorbs nutrients, while the alga or cyanobacterium photosynthesizes to produce food for both partners.

Lack of air circulation around the plant is the most common cause, second is likely overly wet soil - the mold starts in the soil then spreads to the plant

The same as role as lungs, to get oxygen. Only because there is little oxygen in the water the gills have lots of filinents with blood in counter-flow to the water such to maximise surface area and maintain a constant diffusion gradient for the best possible efficiency.

A tree is a giant log with branches and leaves at the top. A fern is a very leafy bush. It is made out of leaves that are long and fuzzy.

American cheese does not melt at room temperature (unless your room is too hot for people.

yes. because they develop from a flowering plant.

Turkeys like to eat foods they can find in their habitat, including fruits, nuts, snails, insects, and grass. If there are mushrooms in their area, they would likely eat them.

It varies on multiple factors.

To begin, discussing the visible look of the mould.

There is commonly 3 visible colours of mold that rests on our bread. sometimesnit can be just 1 colour. sometimes it can be 2 or 3. some have complained of multiple colours.

the three common colours consumers are generally aware of:

1 . green (as far awareness goes, this is safe unless you have allergies) common side effects are bloating and diahhrea which usually passes within 24hrs. sometimes 48 hours. (green mold hosts a minimal risk on bread, provided you dont eat if its been left to migrate and multiply itself over 2 or more days.

2. white (this is basically the same as a yellow or amber alert for a lot of threat risk potential). 30% of consumers will commonly suffer with diahhrea, bloating, fever, and/or vomiting. this mold has a lot of contaminent spores. it is still however edible and not life threatening unless the consumer has a lower than usual immune system. When stated edible. the consumer should be safe provided it is a sandwich from mold that has only become slightly visible on the bread itself. any more than just specs and the consumer may need to hug a bowl for a day to even 4 days varying.

3. black (this has a red code for health risk) Black mold, whether it be found on food or objects around the home, is highly contaminated with dangerous spores and toxins. just breathing near this mould can affect and INFECT any animals lungs. other organs such as kidneys, bladder, intestines will also suffer from this mold. breathing it is toxic enough. Eating it... is life threatening. he consumer could fins themselves curled up into a ball... crawling to the loo or worse, collapsing and becoming unconscious... if someone believes they have consumed black mould. call your local doctor/practitioner immediately for advise... if unable to contact the local services. the consumer should contact the out of hours services. in the united kingdom. this will either be 111 (local service for east midlands and east yorkshire region) or nhs direct. in the United States or Canada... (please add numbers as i do not know them)

Other factors

a) the legnth of time the mould has been visible and potentially growing (going by 12hr intervals up to 3 days.... after 3 days it is safer to throw it away. by this point more than a quarter of the bread would be visibly mouldy and this is in no safe criteria whatsoever)

b) the damp feel of the bred by the consumers own hand (how soggy the bread is)

c) the temperature the bread has been left sitting with (anything higher than 20 degrees and the mould can develop at a harmfully alarming pace)

d) the smell (dont attempt to smell any form of mould. fungal/bacterial pneumonia can be caught this way along with other life threatening illnesses) basically if you open the loaf and the vapours are like a slap in the face. get rid of the loaf immediately without even looking at it.

Set up a pan with vegetable oil (olive oil), or if you prefer it, butter.

IMPORTANT: Don't use too much oil or butter, mushrooms absorb fat very quickly.

Put the pan on the stove, let it become hot. Test the heat with a wooden spoon, when there are bubbles at the end of the spoon (the one end sticking in the hot oil/butter), it is ready.

Pour the mushrooms in the pan, move the mushrooms with the wooden spoon a little, but no longer than around 5 minutes.

Voila, done. Perfectly sautered mushrooms.

Commercially, yeast extract is most commonly made by adding salt to a yeast suspension to make the liquid hypertonic, which causes the enzymes in the yeast cells to start breaking down its own cell walls and release the fluids contained within the cells. This is called autolyzation, or self digestion. Gently heating the liquid aids further enzymatic breakdown of complex proteins into simpler amino acids. The remaining pieces of cell walls (yeast hulls) and other residual solids are then filtered off, leaving the liquid extract. The extract can be reduced to a paste, such as found in commercial products like Marmite or Vegemite, or dried into a powder.

Another method of yeast extraction can be easily achieved at home by using a papaya enzyme (papain), or a pineapple enzyme (bromelain, found in meat tenderizers) to aid in the yeast cell autolyzation process. Both the vegetable enzymes and the yeast enzymes will be much more active if the broth is slowly heated to about 50 degrees C, and held at that temperature for a few hours.

Or you could simply warm a yeast suspension to 50 C for 24 hours or more. That would also produce a fairly high yield of yeast extract, without the high salt content of commercial products. At 55 C and higher temperatures, however, the enzymes will deactivate, stopping the autolyzation process.

nutrition :)

No, they do not. I tested the bread and the flat bread molded the fastest, then wheat bread then sourdough bread. White does not mold because of the preservatives in it.

Wet will mold faster as the moisture accelerates the growth (especially in a dark environment)

A mushroom gill is a papery rib under the cap of a mushroom. The apparent reason that mushrooms have evolved gills is that it is the most effective means of ratio of surface area to mass, which increases the potential for spore production and dispersal.

Mushroom poisoning refers to harmful effects from ingestion of toxic substances present in a mushroom. These symptoms can vary from slight gastrointestinal discomfort to death in about 10 days. The toxins present are secondary metabolites produced by the fungus. Mushroom poisoning is usually the result of ingestion of wild mushrooms after misidentification of a toxic mushroom as an edible species. The most common reason for this misidentification is close resemblance in terms of colour and general morphology of the toxic mushrooms species with edible species. To prevent mushroom poisoning, mushroom gatherers familiarize themselves with the mushrooms they intend to collect, as well as with any similar-looking toxic species. The safety of eating wild mushrooms may depend on methods of preparation for cooking.

it normally takes two to four monthes to produce the Oranges on the tree .

moss

Dumb, stupid

Spores are eaten and spread by small animals

All members of the true puffball family are considered edible, but be sure to cut the young ones open to make sure there are no gills hidden inside. To prepare, remove any brown portions and tough skin, which sometimes peels off easily. Do not soak in anything.