Native Plants of Northwestern Ontario
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Phenological Responses to Climate in the Alberta Native Flora: Herbarium Specimens Reveal Differential Responsiveness Between Species in Mesic and Xeric Habitats
University of Calgary PRISM: University of Calgary's Digital Repository Graduate Studies The Vault: Electronic Theses and Dissertations 2019-03-01 Phenological responses to climate in the Alberta native flora: Herbarium specimens reveal differential responsiveness between species in mesic and xeric habitats Porto, Cassiano Porto, C. (2019). Phenological responses to climate in the Alberta native flora: Herbarium specimens reveal differential responsiveness between species in mesic and xeric habitats (Unpublished master's thesis). University of Calgary, Calgary, AB. http://hdl.handle.net/1880/109929 master thesis University of Calgary graduate students retain copyright ownership and moral rights for their thesis. You may use this material in any way that is permitted by the Copyright Act or through licensing that has been assigned to the document. For uses that are not allowable under copyright legislation or licensing, you are required to seek permission. Downloaded from PRISM: https://prism.ucalgary.ca UNIVERSITY OF CALGARY Phenological responses to climate in the Alberta native flora: Herbarium specimens reveal differential responsiveness between species in mesic and xeric habitats by Cassiano Porto A THESIS SUBMITTED TO THE FACULTY OF GRADUATE STUDIES IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE GRADUATE PROGRAM IN BIOLOGICAL SCIENCES CALGARY, ALBERTA MARCH, 2019 © Cassiano Porto 2019 UNIVERSITY OF CALGARY Phenological responses to climate in the Alberta native flora: Herbarium specimens reveal differential responsiveness between species in mesic and xeric habitats by Cassiano Porto A THESIS SUBMITTED TO THE FACULTY OF GRADUATE STUDIES IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE GRADUATE PROGRAM IN BIOLOGICAL SCIENCES Research Supervisor: Dr. -
Raby Redcurrant Crumble Tray Bake
Raby Redcurrant Crumble tray bake Preparation total time 1 hour Makes 12 portion Nutrition: 100g per serving Kcal Fat Saturates Carbs Sugars Fibre Protein Salt 334 9.41g 5.88g 60.68g 34.92g 1.17g 3.07g 0.40g A layered traybake inspired by German Coffee shops. Ingredients For the berry filling • 200gr Raby red currants • 50g Caster Sugar • 2 tbsp Corn flour For the Cake • 220g Plain Flour • 4g Baking Powder • 2g Cinnamon • 50g Ground Almonds • 200g Caster Sugar • 80g Butter, Melted • 2 Free- range eggs • 40g Yoghurt- thinned with 2tbs milk Method 1. Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in). 2. In a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2-3 minutes. 3. In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2-3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool. 4. For the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside. 5. For the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined. 6. In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. -
Provision of Information on the Amount of Sugar in Processed Foods
DOI: 10.1590/1413-81232021263.07872019 1153 Provision of information on the amount of sugar FREE THEMES in processed foods Camila Cremonezi Japur (https://orcid.org/0000-0003-0513-1758) 1,4 Dyessa Cardoso Bernardes Assunção (https://orcid.org/0000-0003-4711-7508) 2 Raíssa Aparecida Borges Batista (https://orcid.org/0000-0002-9928-5872) 2 Fernanda Rodrigues de Oliveira Penaforte (https://orcid.org/0000-0001-8483-1562) 3,4 Abstract The objective of this study was to assess the provision of information on the amount of sugar and identify the position of sugar in the list of ingredients of processed foods. A cross-sectional study was conducted to analyze all processed tra- ditional and diet/light/zero food products sold in a hypermarket containing the word sugar or sucrose in the list of ingredients. The food labels were read and the position of sugar on the list of ingredients and presence, or absence, of information on the amount of sugar in the nutrition facts table were 1 Divisão de Nutrição recorded. Information on the amount of sugar was e Metabolismo, Departamento de Ciências also requested from the manufacturers by e-mail da Saúde, Faculdade de or telephone. A total of 2,200 food products were Medicina de Ribeirão Preto, assessed, 2,164 (98.4%) of which were tradition- Universidade de São Paulo (USP). Av. Bandeirantes al foods and 36 (1.6%) diet/light/zero foods. The 3900, Monte Alegre. 14049- amount of sugar was declared in only 14.4% and 900 Ribeirão Preto SP 13.9% of these products, respectively (p=0.84). -
Guide to the Flora of the Carolinas, Virginia, and Georgia, Working Draft of 17 March 2004 -- LILIACEAE
Guide to the Flora of the Carolinas, Virginia, and Georgia, Working Draft of 17 March 2004 -- LILIACEAE LILIACEAE de Jussieu 1789 (Lily Family) (also see AGAVACEAE, ALLIACEAE, ALSTROEMERIACEAE, AMARYLLIDACEAE, ASPARAGACEAE, COLCHICACEAE, HEMEROCALLIDACEAE, HOSTACEAE, HYACINTHACEAE, HYPOXIDACEAE, MELANTHIACEAE, NARTHECIACEAE, RUSCACEAE, SMILACACEAE, THEMIDACEAE, TOFIELDIACEAE) As here interpreted narrowly, the Liliaceae constitutes about 11 genera and 550 species, of the Northern Hemisphere. There has been much recent investigation and re-interpretation of evidence regarding the upper-level taxonomy of the Liliales, with strong suggestions that the broad Liliaceae recognized by Cronquist (1981) is artificial and polyphyletic. Cronquist (1993) himself concurs, at least to a degree: "we still await a comprehensive reorganization of the lilies into several families more comparable to other recognized families of angiosperms." Dahlgren & Clifford (1982) and Dahlgren, Clifford, & Yeo (1985) synthesized an early phase in the modern revolution of monocot taxonomy. Since then, additional research, especially molecular (Duvall et al. 1993, Chase et al. 1993, Bogler & Simpson 1995, and many others), has strongly validated the general lines (and many details) of Dahlgren's arrangement. The most recent synthesis (Kubitzki 1998a) is followed as the basis for familial and generic taxonomy of the lilies and their relatives (see summary below). References: Angiosperm Phylogeny Group (1998, 2003); Tamura in Kubitzki (1998a). Our “liliaceous” genera (members of orders placed in the Lilianae) are therefore divided as shown below, largely following Kubitzki (1998a) and some more recent molecular analyses. ALISMATALES TOFIELDIACEAE: Pleea, Tofieldia. LILIALES ALSTROEMERIACEAE: Alstroemeria COLCHICACEAE: Colchicum, Uvularia. LILIACEAE: Clintonia, Erythronium, Lilium, Medeola, Prosartes, Streptopus, Tricyrtis, Tulipa. MELANTHIACEAE: Amianthium, Anticlea, Chamaelirium, Helonias, Melanthium, Schoenocaulon, Stenanthium, Veratrum, Toxicoscordion, Trillium, Xerophyllum, Zigadenus. -
Cumberland Sauce 113G Sugar, Oranges (25%), Redcurrant Juice Concentrate (5%), Port (3%), Gelling Agent : Fruit Pectin, Spices
John Lewis Stock 60720 Number Name ROASTS Cumberland Sauce 113g Sugar, oranges (25%), redcurrant juice concentrate (5%), port (3%), gelling agent : fruit pectin, spices. Redcurrant Jelly 113g Sugar, redcurrant juice concentrate (45%), gelling agent : fruit pectin, acidity regulator : citric acid. Prepared with 45g fruit per 100g. Total sugar content 65g per 100g. Apple & Cider Sauce 100g Apples (50%), (contains sulphites), sugar, spiced malt vinegar (malt vinegar[from barley], salt, colour : caramel, spice extracts), sultanas, onions, cider (3.4%), salt, black pepper, ground ginger, natural Ingredients colour : caramel powder. Allergens sulphites and barley. Cranberry & Port Sauce 113g Cranberries (38%), sugar, water, port (2%[0.4% alcohol]) Mint Sauce 95g Water, sugar, acidifier : acetic acid, dried rubbed mint (6%), salt, emulsifier : xanthan gum, natural flavour : mint oil (0.1%). Tarragon Mustard 90g Water, mustard flour (31%), white wine vinegar, sugar, salt, dried tarragon (3%), xanthan gum. Allergens mustard. Dijon Mustard 85g Wine vinegar, water, mustard flour (14%), mustard bran (6.9%), salt, colour : turmeric, pepper. Allergens mustard. For allergens, see ingredients underlined Net 709g Quantity Country of Scotland and UK Origin Storage n/a Instructions Manufactur Edinburgh Preserves, The Officers Mess, Drem Airfield, Fenton Barns, East Lothian er’s name EH39 5AW and address Instructions n/a for use Cumberland Sauce 100g 100g Energy KJ/KCal 1175/277 Total Carbohydrates(g) 67.6 Total Fat (g) 0.1 of which sugars (g) 67.2 Nutrition -
WSET Level 2 Systematic Approach to Tasting Wine®
Level 2 SAT (A5) 2012 (v2)_Layout 1 30/03/2012 15:47 Page 1 WSET Level 2 Systematic Approach to Tasting Wine ® APPEARANCE Clarity clear – hazy Intensity pale – medium – deep Colour white lemon – gold – amber rosé pink – salmon – orange red purple – ruby – garnet – tawny NOSE Condition clean – unclean Intensity light – medium – pronounced Aroma characteristics e.g. fruits, flowers, spices, vegetables, oak aromas, other PALATE Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin low – medium – high Body light – medium – full Flavour characteristics e.g. fruits, flowers, spices, vegetables, oak flavours, other Finish short – medium – long CONCLUSIONS Quality faulty – poor – acceptable – good – very good – outstanding Copyright Wine & Spirit Education Trust 2012. The WSET Level 2 Systematic Approach to Tasting Wine ® may only be reproduced with the written permission of the WSET subject to their terms and conditions. For more information contact [email protected] 2W-Version 1.0 Level 2 SAT (A5) 2012 (v2)_Layout 1 30/03/2012 15:47 Page 2 WSET Level 2 Wine-Lexicon: supporting the WSET Level 2 Systematic Approach to Tasting Wine ® AROMA AND FLAVOUR CHARACTERISTICS FLORAL / FRUIT Are the flavours simple/generic or specific? Fresh or cooked? Ripe or unripe? Floral blossom, rose, violet Green Fruit green apple, red apple, gooseberry, pear, grape Citrus Fruit grapefruit, lemon, lime (juice or zest?) Stone Fruit peach, apricot, nectarine Tropical Fruit banana, lychee, mango, melon, passion fruit, pineapple Red Fruit redcurrant, -
Native Plants for Conservation, Restoration & Landscaping
ABOUT THE NATIVE PLANTS FOR CONSERVATION, WHAT ARE NATIVES? For more information, refer to field guides and publications RESTORATION AND LANDSCAPING PROJECT Native species evolved within specific regions and dispersed on local natural history for color, shape, height, bloom times This project is a collaboration between the Virginia Depart- throughout their range without known human involvement. and specific wildlife value of the plants that grow in your ment of Conservation and Recreation and the Virginia Native They form the primary component of the living landscape region. Visit a nearby park, natural area preserve, forest or Plant Society. VNPS chapters across the state helped to fund and provide food and shelter for wildlife management area to learn about common plant the 2011 update to this brochure. native animal species. Native associations, spatial groupings and habitat conditions. For The following partners have provided valuable assistance plants co-evolved with specific recommendations and advice about project design, throughout the life of this project: native animals over many consult a landscape or garden design specialist with thousands to millions of experience in native plants. TheNatureConservancy–VirginiaChapter•Virginia years and have formed TechDepartmentofHorticulture•VirginiaDepartmentof complex and interdependent WHAT ARE NON-NATIVE PLANTS? AgricultureandConsumerServices•VirginiaDepartment relationships. Our native Sometimes referred to as “exotic,” “alien,” or “non- of Environmental Quality, Coastal Zone Management fauna depend on native indigenous,” non-native plants are species introduced, Program•VirginiaDepartmentofForestry•Virginia flora to provide food and DepartmentofGameandInlandFisheries•Virginia Native intentionally or accidentally, into a new region by cover. -
Download Authenticated
Ohio Administrative Code Rule 1501:18-1-03 Endangered and threatened species. Effective: January 30, 2021 (A) The following species of plants are designated as endangered in Ohio. (1) Acer pensylvanicum L., Striped maple. (2) Aconitum noveboracense A. Gray, Northern monkshood. (3) Aconitum uncinatum L., Southern monkshood. (4) Adlumia fungosa (Ait.) Greene, Allegheny-vine. (5) Agalinis auriculata (Michx.) Blake, Ear-leaved-foxglove. (6) Agalinis purpurea (L.) Pennell var. parviflora (Benth.) Boivin, Small purple-foxglove. (7) Agalinis skinneriana (Wood) Britt., Skinner's-foxglove. (8) Ageratina aromatica (L.) Spach, Small white snakeroot. (9) Agrostis elliottiana Schultes, Elliott's bent grass. (10) Amelanchier humilis Wiegand, Low serviceberry. (11) Amelanchier interior E.L. Nielsen, Inland serviceberry. (12) Amphidium mougeotii (Bruch, Schimper and W. Gmbel) Schimper, Mougeot's ice moss. (13) Andropogon glomeratus (Walter) Britton, Bushy broom-sedge. Page 1 (14) Androsace occidentalis Pursh, Western rock-jasmine. (15) Anomobryum filiforme (Dicks.) Solms, Common silver moss. (16) Anomodon viticulosus (Hedw.) Hook. and Taylor, Long tail moss. (17) Arabidopsis lyrata (L.) OKane and Al-Shehbaz, Lyre-leaved rock cress. (18) Arabis patens Sullivant, Spreading rock cress. (19) Arctostaphylos uva-ursi (L.) Spreng., Bearberry. (20) Aralia hispida Vent., Bristly sarsaparilla. (21) Arethusa bulbosa L., Dragon's-mouth. (22) Aristida basiramea Engelm. ex Vasey, Forked three-awn grass. (23) Aristida necopina Shinners, False arrow-feather. (24) Aronia arbutifolia (L.) Pers., Red chokeberry. (25) Asplenium bradleyi D.C. Eaton, Bradley's spleenwort. (26) Asplenium resiliens Kunze, Black-stemmed spleenwort. (27) Astragalus neglectus (T. and G.) Sheld., Cooper's milk-vetch. (28) Baptisia australis (L.) R. Br., Blue false indigo. (29) Barbula indica (Hooker) Sprengel in E.G. -
Swing Through
Swing Through 20m Swing Through is an interactive agility garden that connects the user to Canada’s diverse landscape, as well as its major economic industry. The garden is a series of thirteen finished lumber posts that dangle from a large steel structure, creating “tree swings”. On the swings are climbing holds where visitors can use the holds to climb up and across the tree swings. Directly under the tree swings are thirteen colour-coordinated stumps that give the user an extra boost, if needed. The thirteen timber tree swings represent Canada’s ten provinces and three territories by using wood from the official provincial and territorial trees. Surrounding this structure of Canadian trees is a garden divided into thirteen sections displaying the native plants of each province and territory. This representative regional plantings encompassing the swings, creating a soft edge. 10m Swing Through allows visitors to touch, smell, and play with the various YT NT NU BC AB SK MB ON QC NL NB PE NS natural elements that make our country so green, prosperous and beautiful. PLAN | 1:75 Yukon Nunavut Alberta Manitoba Quebec New Brunswick Nova Scotia Tree: Subapline fir, Abies lasiocarpa Tree: Balsam Poplar, Populus balsamifera Tree: Lodgepole pine, Pinus contorta Tree: Balsam fir, Abies balsamea Tree: Yellow birch, Betula alleghaniensis Tree: Balsam fir, Abies balsamea Tree: Red spruce, Picea rubens Plants: Epilobium angustifolium, Plants: Saxifraga oppositifolia, Rubus Plants: Rosa acicularis Prunus virginiana, Plants: Pulsatilla ludoviciana, -
Download This Article in PDF Format
E3S Web of Conferences 254, 02009 (2021) https://doi.org/10.1051/e3sconf/202125402009 FARBA 2021 Use of SSR markers to study genetic polymorphism in members of the Ribes L. genus from the VNIISPK collection Anna Pavlenko*, Maria Dolzhikova, Anna Pikunova, and Annastasiya Bakhotskaya Russian Research Institute of Fruit Crop Breeding (VNIISPK), Zhilina, Orel, Russian Federation Abstract. This study was the first time in Russia to carry out a large-scale (127 samples) assessment of the diverse gene pool of black currant and red currant, the study of intervarietal polymorphism between varieties of the Ribes L. genus from the VNIISPK collection. A cluster analysis of the genetic similarity of black currant varieties (53 varieties), red currant (73 varieties) and one gooseberry variety was performed using 14 SSR markers. Based on the data obtained, a dendrogram was built, in which a number of clusters with high bootstrap support (BS, %) were distinguished. At BS>50%, the coefficients of pairwise genetic similarity between varieties varied from 0.4 to 0.91. The studied representatives of the Ribes genus merged into two main clusters of red currant and black currant. The blackcurrant cluster was joined by gooseberries. The SSR analysis method allows to reveal broad perspectives in the field of identifying varieties affiliation to species. 1 Introduction Currant became known to people quite a long time ago. The first records of black currant were made in the 17th century in the United States by herbalists who drew attention to the medicinal properties of the shrub's fruits and leaves [1]. In wildlife conditions, all Ribes L. -
PASTRY Retail Product List Year 2020
2020 PASTRY Retail Product List Year 2020 www.euraco.com.sg Prices are subject to changes without prior notice Prices are subjected to prevailing GST Please contact Jia Jia Tel : 6276 5433 Fax: 6276 2978 for any orders Email: [email protected] ; [email protected] PASTRY PRODUCTS AVAILABLE EX-STOCK INDEX OF PRODUCTS PAGE VALRHONA 5 - 24 French Chocolate Couvertures Vintage & Aromatised Couvertures / Chocolate Glaze & Other Products Structura Ready-To-Garnish Shells / Truffle Shell Retail Line / Vintage Chocolate / Gastromomie Range / Assorted Pralines HEFTI 25 Pastry Tartlette Shells ALIPRO 26 Fruit Glazing Gels / Oven-Proof Marmalades / Fruit Filling / Snow Powder GELINA 26 Ice Cream & Sherbert Powder SABATON 27 Chestnut & Candied Fruits DGF 28 - 31 Industrial Chocolate Couverture / Decoration & Coating Almond & Baking Paste / Custard Cream / Fruits Glazing Gels Technical Sugar / Corn Syrup / Canned Fruits / MISC DAWN / CAULLET / PELLORCE & JULIEN 32 Fruit & Glazing Gels / Icings Fruit Paste SEVAROME 33 Flavouring Paste / Compound Stabilizer MARIVANI / PROVA 33 Vanilla Bean / Vanilla Extract Concentrated / Pistachio Nuts JUPE / POWDER COLLECTION 34 Concentrated Flavouring Paste / Tea Powder For Bakery & Pastry FABBRI 35 - 40 Gelato Powder / Paste / Marbling / Topping BROVER 41 Fruits In Tin CANE SUGAR AND MISCELLANEOUS 42 - 46 La Perruche Deroche Louis Francois DECO RELIEF 47 - 51 Deco & Sugar Works Décor Powder PAVONI 52 Velvet Dolce Spray CHEF RUBBER 52 Décor Powder VALRHONA 53 Signature Gold Silver Powders and Sprinkles PASTRY -
Vinology Seasonal Desserts
Vinology Seasonal Desserts VEGAN CHOCOLATE & COCONUT “CHEESECAKE” mango passion fruit sorbet, macadamia nut brittle 10 BLOOD ORANGE CREME BRULEE macdamia nut meringue, grapefruit, cocoa nibs, tangerine micro greens 9 PINOT NOIR POACHED PEAR puff pastry, pistachio frangipane, pinot syrup, basil, buttermilk ice cream 11 PB & J chocolate cake, molten peanut butter, malted milk anglaise, concord grape ice cream 10 “KEY LIME” FLOAT buttermilk ice cream, ginger ale 6 PINEAU DES CHARANTES, PORT, HARDY’S CHATEAU D’ORIGNAC ‘WHISKERS BLAKE’ TAWNY subtle hints of ripe apricot, honey, raisins, aged for 8 years this smooth, nutty port produced in Australia white flowers and orange peel 9 is made primarily from Grenache and Shiraz 6 EVOLUCIO, LATE HARVEST TOKAJ PORT, NOVAL RUBY botrytis infected furmint from Hungary, notes of peaches, deep-colored, lively, peppery wine that is well balanced with apricots and white flowers, elegant with nice acidity 7 intense fresh fruit and good length 7 RED RASPBERRY WINE, BERGDORF’S PORT, QUINTA DE LA ROSA produced just outside of Michigan’s capital LATE BOTTLE VINTAGE 2011 features stewed fruit, tart raspberry jam and a clean finish 7 refined with dark plum, dried blackberry, mineral and tar, with hints of dried mint, cedar and chocolate notes 9 SAUTERNES, 2010 LA FLEUR D’OR golden yellow, with the scent of dried apricots and figs, honey PORT, TAYLOR FLADGATE and vanilla, a nicely ballanced full body with a long finish 12 LATE BOTTLED VINTAGE 2010 beautifully perfumed with lots of peppery notes, heaps of black woodland fruit, dark cherry, plumb, redcurrant, hint of black RIESLING, FROST BITTEN licorice 9 made from post-harvest frozen grapes in Yakima Valley, WA ripe pineapple, summer peach and rich floral notes 7 PORT, FONSECA 20 YEAR TAWNY amber color with ripe, plummy, mature fruit, cinnamon, butterscotch, subtle oak and a velvety texture 12.