Orchidaceae Essays

  • Cellular Respiration Lab Report

    1079 Words  | 5 Pages

    Cell Respiration Lab Research Question What is the optimal temperature for germinating pea-seeds where the rate of respiration is the greatest? Background Information Cell Respiration refers to the biochemical process conducted by the cells of an organism that combines glucose and oxygen to produce energy in the form of ATP, along with two by-products, water and carbon dioxide. The equation representing this chemical reaction is shown below. C6H12O6 + 6 O2 6 CO2 + 6 H2O + ATP Although plants and

  • Boston Fern Research Paper

    344 Words  | 2 Pages

    Of all the ferns that are grown all over the world, the Boston Fern takes its place as the most popular. It is easy to maintain and to care for when compaired to the other varities of ferns. Unlike other ferns that have a hard time recovering from neglect, the Boston Fern can be resurrected and will continue to look good. In 1984 the Boston Fern was discovered with a other ferns. The Boston Fern displays very agile leaves that curves over extensively and is almost 3 feet long when it is full

  • Torres Del Paine National Park Essay

    742 Words  | 3 Pages

    Torres del Paine National Park is a national park encompassing ancient forests, glaciers, lakes, rivers and fjords. Torres del Paine National Park was founded in 1959 and is located in the southernmost and largest region of Chile called Magallanes and Chilean Antarctica. Torres del Paine National Park covers approximately 242,242 hectares. It is one of the largest and most visited parks in Chile. The main attractions are Cordillera Paine, Los Cuernos, French Valley and Grey Glacier. Cordillera

  • Vanilla Research Paper

    1278 Words  | 6 Pages

    Vanillin Vanilla is a complex mixture of flavour that is extracted from vanilla orchids. The most important ingredient in vanilla is vanillin. The vanilla flavour is widely used as a flavouring agent in the food, fragrance and pharmaceutical industries. However, due to the high cost and scarcity of natural vanillin, the flavour and fragrance industries have resorted to synthetically produced vanillin. The primary opportunity is in providing a competitively priced product that is naturally synthesized