Biomaterial Database

[A photometric determination of oxalic acid in plants (author's transl)]. 1978

J Sachse

UI	MeSH Term	Description	Entries
D010070	Oxalates	Derivatives of OXALIC ACID. Included under this heading are a broad variety of acid forms, salts, esters, and amides that are derived from the ethanedioic acid structure.	Oxalate,Ethanedioic Acids,Oxalic Acids,Acids, Ethanedioic,Acids, Oxalic
D010783	Photometry	Measurement of the various properties of light.	Photometries
D010945	Plants, Edible	An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES.	Food Plants,Edible Plant,Edible Plants,Food Plant,Plant, Edible,Plant, Food,Plants, Food
D005504	Food Analysis	Measurement and evaluation of the components of substances to be taken as FOOD.	Analysis, Food,Analyses, Food,Food Analyses
D005519	Food Preservation	Procedures or techniques used to keep food from spoiling.	Preservation, Food
D006109	Poaceae	A large family of narrow-leaved herbaceous grasses of the order Cyperales, subclass Commelinidae, class Liliopsida (monocotyledons). Food grains (EDIBLE GRAIN) come from members of this family. RHINITIS, ALLERGIC, SEASONAL can be induced by POLLEN of many of the grasses.	Alopecurus,Arundo,Gramineae,Grasses,Imperata,Grass,Imperata cylindrica
D014675	Vegetables	A food group comprised of EDIBLE PLANTS or their parts.	Vegetable