Category: H

This fish, a cousin of the cod, can be found in both the Atlantic and Pacific oceans. It boasts an elongated body, with a sharp nose, and its meat is generally considered to be lean or dry. Hake is a type of white fish that is long and slender, with a pointed snout and large…

This scrumptious dish consists of thinly sliced potatoes, onions, and grated cheese that are fried to perfection and then lightly browned under a broiler.  

This sweet and petite fruit is harvested from an American tree that looks similar to an elm. It is commonly utilized in the making of jam and jelly.  

A gustatory amplification agent produced through the application of heat and chemical reactions to disintegrate vegetables, predominantly soy, into its fundamental amino acid constituents. This substance grants food manufacturers the ability to attain more intense flavors from a reduced number of ingredients.  

Regular physical activity performed in a hot environment triggers a cascade of physiological adaptations that aim to minimize the disruption of the body’s internal balance caused by the strain of elevated temperatures.  

An approach for evaluating the responsiveness of tissue to insulin involves the maintenance of elevated insulin levels through continuous infusion of insulin. This technique is utilized to determine the level of sensitivity of the tissue towards insulin.  

Resistance that spreads uniformly against all pathogen races has been studied and documented in J.E. van der Plank’s book “Plant Diseases: Epidemics and Control” published in 1963 by Academic Press in New York and London. Another form of resistance, known as vertical resistance, refers to the absence of differential interactions when subjected to an analysis…

Robinson in 1969 suggested a term, but its definition was only provided through comparison with horizontal resistance. This term can be understood as pathogenicity that is potent against all types of hosts, or as pathogenicity that is expressed without any differences in interactions between various races and types of the host, vertical pathogenicity. However, this…

Hyperauxiny is a state that manifests in plants when the concentration of auxin in the tissues is above the typical level. This occurrence may be due to various causes such as the intrusion of viruses, fungi, bacteria, nematodes, as well as exposure to environmental factors and chemicals. In these circumstances, the common form of auxin…

Microorganisms that are pathogenic to their hosts produce a type of metabolite that is harmful to the host, which is known as a host-specific toxin. There are not many of these toxins identified, but one example is victorin, a polypeptide toxin that is created by Cochiliobolus (Drechslera) victoriae and causes Victoria blight in oats.