関連する実験動画

Updated: Jun 18, 2026

Plant Promoter Analysis: Identification and Characterization of Root Nodule Specific Promoter in the Common Bean
10:58

Plant Promoter Analysis: Identification and Characterization of Root Nodule Specific Promoter in the Common Bean

Published on: December 23, 2017

初期の栽培豆 (Phaseolus vulgaris) は,ペルーの山間渓谷から採取されました

L Kaplan, T F Lynch, C E Smith

    Science (New York, N.Y.)
    |January 5, 1973
    PubMed
    まとめ

    ペルーで完全に家畜化されたコモン・ビーズとリマ・ビーズは発見されました.

    さらに関連する動画

    An Efficient Clearing Protocol for the Study of Seed Development in Tomato (Solanum lycopersicum L.)06:26

    An Efficient Clearing Protocol for the Study of Seed Development in Tomato (Solanum lycopersicum L.)

    Published on: September 7, 2022

    An Efficient and Reproducible Method for Producing Composite Plants by Agrobacterium rhizogenes-Based Hairy Root Transformation04:09

    An Efficient and Reproducible Method for Producing Composite Plants by Agrobacterium rhizogenes-Based Hairy Root Transformation

    Published on: June 30, 2023

    関連する概念動画

    Monohybrid Crosses01:20

    Monohybrid Crosses

    Overview
    Dihybrid Crosses01:18

    Dihybrid Crosses

    Overview
    Introduction to Seed Plants03:40

    Introduction to Seed Plants

    Most plants are seed plants—characterized by seeds, pollen, and reduced gametophytes. Seed plants include gymnosperms and angiosperms.
    Seed Structure and Early Development of the Sporophyte02:33

    Seed Structure and Early Development of the Sporophyte

    Seed structures are composed of a protective seed coat surrounding a plant embryo, and a food store for the developing embryo. The embryo contains the precursor tissues for leaves, stem, and roots. The endosperm and cotyledons—seed leaves—act as the food reserves for the growing embryo.
    Plant Breeding and Biotechnology01:59

    Plant Breeding and Biotechnology

    Crop cultivation has a long history in human civilization, with records showing the cultivation of cereal plants beginning at around 8000 BC. This early plant breeding was developed primarily to provide a steady supply of food.
    Microbes in the Production of Fermented Foods01:27

    Microbes in the Production of Fermented Foods

    Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...