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Institutional Subscription. Free Shipping Free global shipping No minimum order. Presents comprehensive coverage from cork formation to post-harvest procedures Explains the physical properties, mechanical properties and quality of cork Addresses topics of interest for those in food science, agriculture and forestry.
Powered by. The cork oak can be distinguished from other oak species by its thick gnarly grey bark and it is this deeply fissured outer layer that gives us the material we recognise as cork.
But why do trees produce something perfect for sealing a bottle of wine? Cork oak trunk section by Plantsurfer is public domain, via Wikimedia commons. Anatomically speaking, cork is a tissue called phellem which forms a part of the bark and surrounds the branches of dicotyledonous plants. The cork tissue is a layer of air-filled protective dead cells which are covered with suberin, a waxy outer substance, impermeable to gases and water.
Download Cork : Biology, Production And Uses 2007
Many vascular plants produce similar tissue, but on the cork oak, which needs protection against its hot, dry, fire-prone Mediterranean environment, it is particularly thick. These qualities, which enable cork to protect not just trees, but wine too, have been recognised since the the 18 th Century Riley, So think of cork as you eat, drink and be merry in this Christmas period. Or just when you wish your over-lubricated, over-opinionated relatives would put a cork in it.
- Cork: Biology, Production and Uses - Google книги!
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Online Cork : Biology, Production And Uses
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Description Table of Contents Product Details Click on the cover image above to read some pages of this book! Preface p. All Rights Reserved.