A Guide to Medicinal Plants of Appalachia
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Method to Estimate Dry-Kiln Schedules and Species Groupings: Tropical and Temperate Hardwoods
United States Department of Agriculture Method to Estimate Forest Service Forest Dry-Kiln Schedules Products Laboratory Research and Species Groupings Paper FPL–RP–548 Tropical and Temperate Hardwoods William T. Simpson Abstract Contents Dry-kiln schedules have been developed for many wood Page species. However, one problem is that many, especially tropical species, have no recommended schedule. Another Introduction................................................................1 problem in drying tropical species is the lack of a way to Estimation of Kiln Schedules.........................................1 group them when it is impractical to fill a kiln with a single Background .............................................................1 species. This report investigates the possibility of estimating kiln schedules and grouping species for drying using basic Related Research...................................................1 specific gravity as the primary variable for prediction and grouping. In this study, kiln schedules were estimated by Current Kiln Schedules ..........................................1 establishing least squares relationships between schedule Method of Schedule Estimation...................................2 parameters and basic specific gravity. These relationships were then applied to estimate schedules for 3,237 species Estimation of Initial Conditions ..............................2 from Africa, Asia and Oceana, and Latin America. Nine drying groups were established, based on intervals of specific Estimation -
Riches of the Forest: Food, Spices, Crafts and Resins of Asia
Riches of the forest: Food spices crafts and resins Asia Riches of the forest: Food spices crafts and resins of Asia Editors Citlalli López Patricia Shanley Riches of the forest: Food spices crafts and resins of Asia Riches of the forest: Food spices crafts and resins of Asia Editors Citlalli López Patricia Shanley Scientific reviewer: Jenne de Beer Reviewer and copy editor: Tess Holderness Case study illustrations: Dadi Sungkowo Botanical illustrations: Ishak Syamsudin Layout design: Yani Saloh Layout: Eko Prianto © by Center for International Forestry Research All rights reserved Published in Printed in Desa Putra Indonesia ISBN Office address: Jalan CIFOR Situ Gede Sindang Barang Bogor Barat Indonesia Mailing address: PO Box JKPWB Jakarta Indonesia tel: () fax: () email: cifor@cgiarorg website: wwwciforcgiarorg Acknowledgements We would like to thank the restitution thematic working group especially Alfredo Fantini Rocío Alarcón Gallegos Paul HerschMartínez and Mariana CiavattaPantoja for their catalysing role and dedication to this project Marina Goloubinoff Jenne De Beer Koen Kusters Nicolas Césard Titin Suhartini and Ramadhani Achdiawan offered valuable assistance during the compilation of this volume The CIFORCommunications Unit Information Services Group especially Michael Hailu Yani Saloh and Eko Prianto also offered technical assistance and support This book was developed as part of CIFOR's broader NTFP Case Comparison Project led by Manuel RuizPérez and Brian Belcher who supported this publication throughout its development -
“Off” Flavors in Beer Their Causes & How to Avoid Them a Moremanual ™ Morebeer.Com 1–800–600–0033
“Off” Flavors In Beer Their Causes & How To Avoid Them A MoreManual ™ MoreBeer.com 1–800–600–0033 Acetaldehyde puckering sensation, may feel powdery or metallic in the mouth, like sucking on a grape skin or a tea bag • Tastes/Smells Like: Green apples, rotten-apples, freshly cut pumpkin. • Possible Causes: Astringency can be caused by many different factors. Polyphenols or tannins are the • Possible Causes: Acetaldehyde is a naturally occurring number one cause of such flavors. Tannins are found chemical produced by yeast during fermentation. It is in the skins or husks of the grain as well as in the skin usually converted into Ethanol alcohol, although this of fruit. Steeping grain for too long or grain that has process may take longer in beers with high alcohol been excessively milled or crushed can release tan- content or when not enough yeast is pitched. Some nins. When mashing, if the pH exceeds 5.2–5.6, as- bacteria can cause green apple flavors as well. tringent flavors can be produced. Over-hopping can • How to Avoid: Let the beer age and condition over also lend a hand in creating astringent qualities. a couple months time. This will give the yeast time • How to Avoid: Avoid grain that has been “over-milled”. to convert the Acetaldehyde into Ethanol. Always use Grain should be cracked open but not crushed or high quality yeast and make sure you are pitching the shredded. When sparging, pay close attention to correct amount for the gravity of the wort or make a the temperature and the amount of the water used. -
Pineland Chaffhead (Carphephorus Carnosus Aka Litrisa Carnosa)
Pineland chaffhead (Carphephorus carnosus aka Litrisa carnosa) For definitions of botanical terms, visit en.wikipedia.org/wiki/Glossary_of_botanical_terms. Pineland chaffhead is a short-lived perennial wildflower that occurs naturally in wet pine flatwoods, savannas and seepage slopes. It typically blooms in late summer through early fall and attracts butterflies, moths and other pollinators. It is endemic to only 13 Central and South Florida counties. The plant’s many purple rayless flowers are borne in broad terminal corymbs. Each flower is held by several hairy, spine-tipped bracts. The flower stalk emerges from a basal rosette of narrow, pointed leaves with entire margins. Stem leaves are significantly reduced. Stems are finely pubescent. Fruits are whitish pubescent achenes. Some botanists have separated most species of the genus Carphephorus into the genera Litrisa and Trilisa. Both genera names are anagrams of the genus Liatris, whose flowers have a similar appearance toCarphephorus Photo by Mary Keim flowers. Pineland chaffhead is the only species in the genus Litrisa. Family: Asteraceae (Aster, composite or daisy family) Native range: Central peninsula, Charlotte, Lee and Martin counties To see where natural populations of Pineland chaffhead have been vouchered, visit www.florida.plantatlas.usf.edu. Hardiness: Zones 8–9 Soil: Wet to moderately dry sandy soils Exposure: Full sun Growth habit: 1–2’ tall Propagation: Seed Garden tips: Pineland chaffhead is drought tolerant in winter and spring, but needs plenty of water to survive the hot summer months. Pineland chaffhead plants are occasionally available from nurseries that specialize in Florida native plants. Visit www.PlantRealFlorida.org to find a nursery in your area. -
NATIVE PLANTS for SONG and GAME BIRDS Trees, Shrubs, and Perennials to Attract, Feed, and Provide Habitat for Birds
Promoting Native Plants since 2003 Certified Women Owned Business Enterprise NATIVE PLANTS FOR SONG AND GAME BIRDS Trees, shrubs, and perennials to attract, feed, and provide habitat for birds TREES Botanical Name Common Name Function Acer sp. Maples (red, sugar, striped, & mountain) Cover, Nesting Alnus serrulata Hazel Alder Cover, Nesting Amelanchier canadensis Shadblow Cover, Fruit Amelanchier laevis Allegheny Serviceberry Cover, Fruit Betula sp. Birches (grey, river, yellow, paper, & sweet) Nesting, Seed Carpinus caroliniana American hornbeam Nesting, Seed Carya ovata Shagbark Hickory Nesting, Nuts Carya tomentosa Mockernut Hickory Nesting, Nuts Celtis occidentalis Common Hackberry Cover, Fruit Celtis laevigata Sugarberry Cover, Fruit Chionanthus virginicus Fringe Tree Cover, Fruit Cornus alternifolia Pagoda Dogwood Nesting, Fruit Cornus florida Flowering Dogwood Cover, Fruit Crataegus sp. Hawthorns (Washington & green) Nesting, Fruit Euonymus atropurpureus Eastern Wahoo Nesting, Fruit Fagus grandifolia American Beech Cover, Nesting Hamamelis sp. Witchhazels (spring & Virginia) Cover, Seed Ilex opaca American Holly Nesting, Seed Juniperus virginiana Eastern Red Cedar Cover, Fruit Magnolia sp. Magnolias (sweetbay, cucumber, & umbrella) Cover, Fruit Malus coronaria American Crabapple Nesting, Fruit Picea sp. Spruces (white & red) Cover, Seed Pinus sp. Pines (white, red, pitch, loblolly, shortleaf, & scrub) Cover, Seed Prunus americana American Plum Cover, Fruit Prunus virginiana Chokecherry Cover, Fruit Quercus sp. Oaks (red, black, pin, white, bur, scarlet, & willow) Cover, Acorns Rhus typhina Staghorn Sumac Fruit Salix nigra Black Willow Cover, Nesting Salix discolor Pussy Willow Cover, Buds Sassafras albidum Common Sassafras Cover Sorbus americana American Mountain Ash Cover, Fruit Taxodium distichum Bald Cypress Cover, Seed Tsuga canadensis Canadian Hemlock Cover, Seed Thuja occidentalis Eastern Arborvitae Cover, Seed 2415 Route 100 Orefield PA 18069 www.EdgeOfTheWoodsNursery.com SHRUBS & VINES Aronia sp. -
The Herb Society of America Essential Facts for Spicebush Lindera Benzoin
The Herb Society of America Essential Facts for Spicebush Lindera benzoin Family: Lauraceae Latin Name: Lindera benzoin Common Name: spicebush Growth: Perennial shrub, 3 to 9 feet tall, yellow flowers Hardiness: Zone 4b-9a Light: Partial Shade Soil: Rich, acidic to basic soil Water: Mesic, moderately moist Use: Tea, flavoring, medicinal Lindera benzoin fruit Propagation: Seed, clonal via rhizome sprouting, cuttings Photo Wikimedia Commons History Spicebush had multiple medicinal uses Culture In 1783, Carl Peter Thunberg honored by Creek, Cherokee, Rappahannock, Spicebush is primarily an understory Johann Linder (1676-1724), a Swedish Mohegan and Chippewa tribes, who also species found in the wild in open forests botanist and physician, by naming the used the plant to make a beverage and and along forest edges in rich, moder- genus Lindera in honor of him. The to flavor game. It has little commercial ately moist soil and can also be found specific epithetbenzoin is an adaptation value now and can be hard to find in along stream banks. It has a wide grow- of the Middle French benjoin (from nurseries for landscape use. ing range across the country, subject to Arabic luban jawi) literally “Java Frank- winter kill only at the northern extreme incense” and refers to an aromatic of its range. This is an excellent landscape balsamic resin obtained from several Description shrub with multiple season interest. It species of trees in the genus Styrax. In the same family with other aromatic is most spectacular in group plantings shrubs (Laurus nobilis, Cinnamomum The common name for bothLindera spp., Persea spp., and Sassafras spp.) benzoin var. -
Development and Application of a Lexicon to Describe the Flavor of Pomegranate Juice
joss_307 819..837 DOI: 10.1111/j.1745-459X.2010.00307.x DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE K. KOPPEL1–3 and E. CHAMBERS IV1,4 1The Sensory Analysis Center, Kansas State University Justin Hall, Manhattan, KS 66506-1407 2Department of Food Processing, Tallinn University of Technology 3Competence Center of Food and Fermentation Technologies Tallinn, Estonia Accepted for Publication June 28, 2010 ABSTRACT A lexicon for describing the sensory flavor characteristics of pomegran- ate juices was developed. Thirty-three pomegranate juices, including concen- trated products, products from concentrate, and freshly squeezed and pasteurized products, were studied. More than 30 sensory attributes were identified, defined, and referenced by a highly trained descriptive sensory panel. The lexicon that was established includes attributes to describe a range of flavors associated with pomegranates, such as brown spice, fermented, molasses, vinegar, wine-like, woody, apple, berry, cranberry, cherry and grape. Generally, pomegranate juice can be described by the flavor charac- teristics of sour, sweet, musty/earthy, fruity aromatics and an astringent mouthfeel. The flavor characteristics of pomegranate juices are reminiscent of a combination of concord grapes, cranberries, blackberries, cherries, cur- rants and raspberries, but there also are vegetable notes such as beets and carrots. The lexicon provides attribute descriptors, definitions and references that were previously lacking in literature on pomegranates. PRACTICAL APPLICATIONS The manufacturing and consumption of pomegranate and pomegranate- based products has increased. Many products use pomegranate as a main flavor component or as an addition to other flavors in juices, yoghurts, jams and 4 Corresponding author. -
Tannins and Color, a Review
Grape and Wine Color and Tannins Bruce Zoecklein Head, Enology-Grape Chemistry Group Virginia Tech “The faster the scientific advances, the greater the risk of widening the gap between what we know and what we do.” Emile Peynaud (1984) The phenolic compounds in wines are the result of a host of factors, including those depicted in Figure 1. The following is adapted, in part, from a presentation titled “Grape and Wine Phenols,” that the author gave in Chile in late 2005. Additional information on the subjects discussed are available at the Enology- Grape Chemistry Group web site at www.vtwines.info. Click Enology Notes. Figure 1 Approximately one-third of the carbon produced by grapevines is used to produce phenolic substances. Therefore, phenols are an important constituent of both vines and wines. Grape and wine color receives attention due to the impact on sensory perception, because color absorption spectra are easy to measure, and because of certain assumptions. As Boulton (2005) suggested, these beliefs drive our practices, but are they correct? • Grape and wine color strongly correlate to aroma/flavor. These are not always strongly correlated. • Anthocyanin concentration strongly correlates to aroma/flavor. The biochemical pathways for the production of anthocyanins and aroma/flavor compounds are different and operate independently. Why should they relate? Indeed, the biochemical pathways for anthocyanins and tannins are also different. • Color is a good indicator of yield. The correlation between color and yield depends on what component(s) of yield are investigated. • Desirable grape color assures desirable red wine color. While correlated, these two are different, as outlined below under Factors Impacting Red Wine Color. -
Organic Commodity Chemicals from Biomass
CHAPTER 13 Organic Commodity Chemicals from Biomass I. INTRODUCTION Biomass is utilized worldwide as a source of many naturally occurring and some synthetic specialty chemicals and cellulosic and starchy polymers. High- value, low-volume products, including many flavorings, drugs, fragrances, dyes, oils, waxes, tannins, resins, gums, rubbers, pesticides, and specialty polymers, are commercially extracted from or produced by conversion of biomass feedstocks. However, biomass conversion to commodity chemicals, which includes the vast majority of commercial organic chemicals, polymers, and plastics, is used to only a limited extent. This was not the case up to the early 1900s. Chars, methanol, acetic acid, acetone, and several pyroligneous chemicals were manufactured by pyrolysis of hardwoods (Chapter 8). The naval stores industry relied upon softwoods as sources of turpentines, terpenes, rosins, pitches, and tars (Chapter 10). The fermentation of sugars and starches supplied large amounts of ethanol, acetone, butanol, and other organic chemi- cals (Chapter 11). Biomass was the primary source of organic chemicals up to the mid- to late 1800s when the fossil fuel era began, and was then gradually displaced by 495 496 Organic Commodity Chemicals from Biomass fossil raw materials as the preferred feedstock for most organic commodities. Aromatic chemicals began to be manufactured in commercial quantities as a by-product of coal coking and pyrolysis processes in the late 1800s. The production of liquid hydrocarbon fuels and organic chemicals by the destruc- tive hydrogenation of coal (Bergius process) began in Germany during World War I. The petrochemical industry started in 1917 when propylene in cracked refinery streams was used to manufacture isopropyl alcohol by direct hydration. -
Controlling Astringency of Norton Wines There Are Two Apparent
Controlling Astringency of Norton Wines There are two apparent reasons that Norton grapes are popular with Georgia growers. They are native grapes and are more resistant to diseases than vinifera grapes; and winemakers want to produce products that are regional specialties. There is a long history of American winemakers trying to exploit the positive features of Norton grapes. The results have been and presently are mixed. I believe that the principal feature of Georgia Norton wines that makes them relatively unapproachable for the public is their astringency. My admittedly limited survey of local winemakers has revealed a number of approaches to dealing with the astringency problem. The most successful approach that I have encountered was presented at Three Sisters Winery last spring at the end of our pruning workshop there when attendees were invited to taste their Cynthiana (which they prefer to call what many others call Norton) that had been processed by their new micro-oxygenation system. As an approach to taming astringency the wine was a complete success. They pointed out, however, that micro-oxygenation systems are quite expensive. It therefore seems unlikely that this approach would have wide appeal because it is doubtful that one could soon recover the expenses of such a system by profits gained by selling non-astringent Norton. (There are far more uses of micro-oxygenation systems than reducing astringency. For an overview see Zoecklein’s tutorial at http://www.apps.fst.vt.edu/extension/enology/downloads/wm_issues/Microoxygenation/Micro- Ox%20- ) A second approach to taming astringency that other local winemakers use is a far older and less precise form of controlled oxygenation, i.e., aging the wine in oak barrels. -
Flower and Fruit Production of Understory Shrubs in Western Washington and Oregon About This File: This File Was Created by Scanning the Printed Publication
Bryan W. Wender, Constance A. Harrington,1 USDA Forest Service, Pacific Northwest Research Station, Olympia, Washington 98512-9193 and John C. Tappeiner, II, Department of Forest Resources, Oregon State University, Corvallis, Oregon 97331 Flower and Fruit Production of Understory Shrubs in Western Washington and Oregon About This File: This file was created by scanning the printed publication. Misscans identified by the software have been corrected; however, some mistakes may remain. Abstract We observed flower and fruit production for nine understory shrub species in western Washington and Oregon and examined the relationships between shrub reproductive output and plant size, plant age, site factors, and overstory density to determine the factors that control flowering or fruiting in understory shrubs. In Washington, 50 or more shrubs or microplots (for rhizomatous species) were sampled for each of eight species. The variables examined were more useful for explaining abundance of flowers or fruit on shrubs than they were for explaining the probability that a shrub would produce flowers or fruit. Plant size was consistently the most useful predictor of flower/fruit abundance in all species; plant age was also a good predictor of abundance and was strongly correlated with plant size. Site variables (e.g., slope) and overstory competition variables (e.g., presence/absence of a canopy gap) also helped explain flower/fruit abundance for some species. At two Oregon sites, the responses of five species to four levels of thinning were observed for 2-4 yr (15± shrubs or microplots per treatment per year). Thinning increased the probability and abundance of flowering/fruiting for two species, had no effect on one species, and responses for two other species were positive but inconsistent between sites or from year to year. -
Hybridization in Compositae
Hybridization in Compositae Dr. Edward Schilling University of Tennessee Tennessee – not Texas, but we still grow them big! [email protected] Ayres Hall – University of Tennessee campus in Knoxville, Tennessee University of Tennessee Leucanthemum vulgare – Inspiration for school colors (“Big Orange”) Compositae – Hybrids Abound! Changing view of hybridization: once consider rare, now known to be common in some groups Hotspots (Ellstrand et al. 1996. Proc Natl Acad Sci, USA 93: 5090-5093) Comparison of 5 floras (British Isles, Scandanavia, Great Plains, Intermountain, Hawaii): Asteraceae only family in top 6 in all 5 Helianthus x multiflorus Overview of Presentation – Selected Aspects of Hybridization 1. More rather than less – an example from the flower garden 2. Allopolyploidy – a changing view 3. Temporal diversity – Eupatorium (thoroughworts) 4. Hybrid speciation/lineages – Liatrinae (blazing stars) 5. Complications for phylogeny estimation – Helianthinae (sunflowers) Hybrid: offspring between two genetically different organisms Evolutionary Biology: usually used to designated offspring between different species “Interspecific Hybrid” “Species” – problematic term, so some authors include a description of their species concept in their definition of “hybrid”: Recognition of Hybrids: 1. Morphological “intermediacy” Actually – mixture of discrete parental traits + intermediacy for quantitative ones In practice: often a hybrid will also exhibit traits not present in either parent, transgressive Recognition of Hybrids: 1. Morphological “intermediacy” Actually – mixture of discrete parental traits + intermediacy for quantitative ones In practice: often a hybrid will also exhibit traits not present in either parent, transgressive 2. Genetic “additivity” Presence of genes from each parent Recognition of Hybrids: 1. Morphological “intermediacy” Actually – mixture of discrete parental traits + intermediacy for quantitative ones In practice: often a hybrid will also exhibit traits not present in either parent, transgressive 2.