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from article Caraway
Caraway (Carum carvi) fruits (often called “seeds”). Scale bar = 1 mm. (Photo by Steve Hurst; USDA–NRCS PLANTS Database)
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from article Corn
Corn (Zea mays) growing in a field. (Credit: Bob Nichols, Agricultural Research Service/U.S. Department of Agriculture)
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from article Corn
Ear of field corn on a stalk. The husk has been peeled back to display the kernels (seeds). (Credit: Howard F. Schwartz, Colorado State University)
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from article Corn
The corn leaf at the top is more resistant against leaf blight than the severely damaged leaf on the bottom. (Credit: Keith Weller, Agricultural Research Service/U.S. Department of Agriculture)
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from article Corn
Gall of corn smut, caused by Ustilago maydis, on a stalk of corn. (Credit: H. J. Larsen)
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from article Corn
White ear rot and seedling blight on a corn ear. The pathogen responsible for the afflicted corn is Stenocarpella maydis. (Credit: U.S. Department of Agriculture Cooperative Extension Slide Series/Clemson University)
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from article Sugars (sweeteners)
Monosaccharides and disaccharides.
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from article Sugars (sweeteners)
Harvested sugarcane, Tamasopo, San Luis Potosi, Mexico. (Credit: Glow Images)
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from article Fat and oil (food)
Olive oil and other sources of healthy fats in food. Cocoa butter in dark chocolate is a mixture of fatty acids. (Credit: Lumus Photography/iStock/Getty Images)
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from article Fat and oil (food)
Refining process for fats and oils. RBD = refined, bleached, and deodorized.
