Umami (, from ) or savoriness is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates, which are widely present in meat broths and fermented products and commonly added to some foods in the form of monosodium glutamate (MSG) or related substances. Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include broths, gravies, soups, shellfish, fish (including fish sauce and preserved fish such as maldive fish), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.
Introduction
Umami
Umami | Introduction
As a savory and is characteristic of broths and cooked meats. It is one of the five basic tastes. Savoriness - described as savory and is characteristic of broths and cooked meats. It has been described as savory and is characteristic of broths and cooked meats.
the movement of food in food pipe is called
user
Peristaltic contractions.
assistant
enumerate any notable structural mention?
user
Taste buds, mediastinum, diaphragm, trachea, etc.
assistant
what does the first thing mentioned here compose of?
user
Taste receptor cells.
assistant
does it have any functionality?
user
Yes, they are involved in detecting the five elements of taste perception: salty, sour, bitter, sweet and umami.
assistant
where does the last word derive it's name from?
user
Japanese.
assistant
when was it discovered?
user
1908.
assistant
what is it define as?
user
A loanword from the Japanese , "umami" can be translated as "pleasant savory taste". This neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of "umai" () "delicious". The compound (with "mi" () "taste") is used for a more general sense of a food as delicious.
Umami | Etymology
Scientists have debated whether umami was a basic taste since Kikunae Ikeda first proposed its existence in 1908. In 1985, the term "umami" was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii. Umami represents the taste of the amino acid L-glutamate and 5’-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP). It can be described as a pleasant "brothy" or "meaty" taste with a long-lasting, mouthwatering and coating sensation over the tongue. The sensation of umami is due to the detection of the carboxylate anion of glutamate in specialized receptor cells present on the human and other animal tongues.
Umami | Background
He found that glutamate was responsible for the palatability of the broth from "kombu" seaweed. He noticed that the taste of "kombu" "dashi" was distinct from sweet, sour, bitter, and salty and named it "umami". Professor Shintaro Kodama, a disciple of Ikeda, discovered in 1913 that dried bonito flakes (a type of tuna) contained another umami substance. This was the ribonucleotide IMP. In 1957, Akira Kuninaka realized that the ribonucleotide GMP present in shiitake mushrooms also conferred the umami taste. One of Kuninaka's most important discoveries was the synergistic effect between ribonucleotides and glutamate. When foods rich in glutamate are combined with ingredients that have ribonucleotides, the resulting taste intensity is higher than would be expected from merely adding the intensity of the individual ingredients.
Umami | Discovery
Professor Ikeda termed this flavor umami. He then patented a method of mass-producing a crystalline salt of glutamic acid, monosodium glutamate.
Glutamic acid | History
Umami, the Japanese word for delicious, is the least known in Western popular culture but has a long tradition in Asian cuisine. Umami is the taste of glutamates, especially monosodium glutamate (MSG). It is characterized as savory, meaty, and rich in flavor. Salmon and mushrooms are foods high in umami.
Food | Umami
In 1907 at the Tokyo Imperial University in Japan, Professor Ikeda was eating dinner with his family when he suddenly stopped. That day the dashi broth in his soup was more delicious than normal; after stirring a few times he realized the difference was the umami flavor from the addition of kombu, a species of brown macroalgae and flakes of fish known as katsuobushi. He understood that kombu was the secret to that flavor, and from that day on he studied the chemical composition of kelp. Some noted that the taste of the umami is similar to the flavor of the haute-cuisine that the French chef Auguste Escoffier created.
Kikunae Ikeda | Introduction
In 1908, the unusual and strong flavor of kelp "dashi" was identified by Kikunae Ikeda as "umami", the "fifth flavor", attributed to human taste receptors responding to glutamic acid.
Dashi | History
Glutamate has a long history in cooking. Fermented fish sauces (garum), which are rich in glutamate, were used widely in ancient Rome, fermented barley sauces (murri) rich in glutamate were used in medieval Byzantine and Arab cuisine, and fermented fish sauces and soy sauces have histories going back to the 3rd century in China. In the late-1800s, chef Auguste Escoffier, who opened restaurants in Paris and London, created meals that combined umami with salty, sour, sweet, and bitter tastes. He did not know the chemical source of this unique quality, however. Umami was first scientifically identified in 1908 by Kikunae Ikeda, a professor of the Tokyo Imperial University.
Umami | Discovery
Savory, or umami is an appetitive taste . It can be tasted in cheese and soy sauce. A loanword from Japanese meaning "good flavor" or "good taste", is considered fundamental to many East Asian cuisines and dates back to the Romans' deliberate use of fermented fish sauce (also called "garum"). Umami was first studied in 1907 by Ikeda isolating dashi taste, which he identified as the chemical monosodium glutamate (MSG). MSG is a sodium salt that produces a strong savory taste, especially combined with foods rich in nucleotides such as meats, fish, nuts, and mushrooms. Some savory taste buds respond specifically to glutamate in the same way that "sweet" ones respond to sugar.
Taste | Umami
Umami is also not accepted by all, and whether or not fat will be accepted is still unknown.
Umami | Background of other taste categories
The prototype of mitsumame is a dessert for children sold to the end of the Edo era. The present type was born in 1903. Anmitsu was born in 1930.
Mitsumame | History
Professor Kikunae Ikeda also studied other foods to see if they contained umami, and confirmed that glutamate was responsible for part of the flavor of meat, seaweed and tomatoes. He believed that humans likely developed a taste for glutamate because it signaled the presence of proteins.
Kikunae Ikeda | Introduction
Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Salami may also refer to:
Salami (disambiguation) | Introduction
Asima is an extinct genus of prehistoric perciform fish and not much is known about it.
Asima | Introduction
Although they occur naturally in many foods, glutamic acid and other amino acid flavor contributions were only scientifically identified early in the twentieth century. In 1866, German chemist Karl Heinrich Ritthausen discovered and identified the compound. In 1907, Japanese researcher Kikunae Ikeda of the Tokyo Imperial University identified brown crystals left behind after the evaporation of a large amount of kombu broth as glutamic acid. These crystals, when tasted, reproduced the ineffable but undeniable flavor he detected in many foods, most especially in seaweed. Professor Ikeda coined the term for this flavor as umami. He then patented a method of mass-producing a crystalline salt of glutamic acid, known as monosodium glutamate.
Glutamate flavoring | Discovery
, also known as was a black and white Japanese anime series that aired from 1961 to 1964.
Instant History | Introduction
Umami (, from ) or savoriness is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates, which are widely present in meat broths and fermented products and commonly added to some foods in the form of monosodium glutamate (MSG) or related substances. Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include broths, gravies, soups, shellfish, fish (including fish sauce and preserved fish such as maldive fish), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.
Umami | Introduction
When an item is bought as is, it is bought in its present state. The term may also refer to:
As is (disambiguation) | Introduction
The original machine was exhibited at the Science Museum in London between 2011 and 2015.
Oramics | Introduction
On a molecular level, the umami taste is registered when molecules such as glutamate and aspartate bind to the ligand-binding domains of specialized taste receptors. Once activated, these receptors send electrical pulses that travel to the brain via sensory neurons. In 1989, Tamura et al. found that, by themselves, basic residues such as Lys-Gly and Lys-Lys produced sour and salty tastes in their dihydrochloride forms while acidic residues such as Asp-Glu-Glu and Lys-Gly produced sour and sweet tastes. However, the umami taste is produced by combinations of acidic and basic amino acid residues, such as Lys-Gly-Asp. More specifically, the umami taste found in BMP is generated by the combination of lysine at the N-terminus and the acidic amino acids (Asp-Glu-Glu) in the midsection of the peptide, which suggests that cations and anions play a role in the stimulation of taste receptors to produce the umami taste.
Beefy meaty peptide | Production of umami taste
Ikeda noticed that "dashi", the Japanese broth of "katsuobushi" and "kombu", had a unique taste not yet scientifically described (not sweet, salty, sour, or bitter). To verify that ionized glutamate was responsible for "umami", he studied the taste properties of glutamate salts: calcium, potassium, ammonium, and magnesium glutamate. All these salts elicited "umami" and a metallic taste due to the other minerals. Of them, sodium glutamate was the most soluble, most palatable, and easiest to crystallize. Ikeda called his product "monosodium glutamate," and submitted a patent to produce MSG; the Suzuki brothers began commercial production of MSG in 1909 as Ajinomoto ("essence of taste").
Monosodium glutamate | History
After graduating from the Musashi Junior and Senior High School, Umezawa completed his medical degree at the University of Tokyo Graduate School of Medicine in 1937. After serving in Japanese army during World War II Umezawa did work on tuberculosis which led to his discovery, in 1956, of antibiotic kanamycin. By this stage Umezawa was heading the Institute of Microbial Chemistry in Tokyo where his main focus was antimicrobial agents manufactured through fermentation processes. Also in the mid-1950s Umezawa discovered kasugamycin, a compound useful in combating rice molds. In the early 1960s he discovered the cancer drug bleomycin. The Hamao Umezawa Memorial Museum in Setagaya, Tokyo was named in his honour.
Hamao Umezawa | Introduction
Aspergillus iizukae is a species of fungus in the genus "Aspergillus". It is from the "Flavipedes" section. The species was first described in 1967.
Aspergillus iizukae | Introduction
It contains many problems so complex that false or incomplete solutions were given in the first editions, and in particular an exceptional problem by its theme and its depth, rediscovered in 1982, and which is not yet completely solved in 2015.
Igo Hatsuyōron | Introduction
Studies have shown that the amino acids in mother's milk is often the first encounter humans have with umami. Glutamic acid makes up half of the free amino acids in breast milk.
Umami | Foods rich in umami components
However, other factors beyond the presence of certain amino acids can affect the taste response of the peptide. The intensity of the umami taste increases when the acidic peptide interacts with cations to form a salt. At a threshold value of 1.25 millimolar (mM), the Asp-Glu dipeptide generates the strongest umami taste when exposed to NaOH and subjected to a pH increase. Position of the amino acids also play a role in taste intensity, as a Glu-Asp dipeptide registers at a threshold value of 3.14 mM, meaning it would need a higher amount of the compound in order for a person to register the umami taste.
Beefy meaty peptide | Production of umami taste
The school was founded in 1870 and it was established as a university in 1949.
Okayama University | Introduction
Asparagus is a type of vegetable. Asparagus may also refer to:
Asparagus (disambiguation) | Introduction
Iinuma studied botany under Ono Ranzan. He spoke Dutch and was a practitioner of Western medicine. In 1856 he published the "Somoku-zusetsu", the first botanical encyclopedia in Japan to use Linnaean taxonomy. The strawberry species "Fragaria iinumae" is named after him.
Iinuma Yokusai | Introduction
Agami is a city in Egypt. Agami may also refer to:
Agami (disambiguation) | Introduction
unknown date unknown date
Tomomichi Nishimura | Introduction
The excavation of the site was initiated in 1962, and conducted up to 1972 by Doshisha University in Kyoto, and Rikkyō University in Toyo. Starting in 1975, the Fukui Prefectural Board of Education continued the investigations. Important information about early agriculture in Japan in 7500–3500 BC was discovered.
Torihama shell mound | Excavations
The Temmu period is a chronological timeframe during the Asuka period of Japanese history. The Temmu period describes a span of years which were considered to have begun in the 1333rd year of the Yamato dynasty. This periodization is congruent with the reign of Emperor Tenmu, which is traditionally considered to have been from 673 through 686.
Tenmu period | Introduction
?? (two question marks, also written as Unicode character U+2047 ⁇) may refer to:
?? | Introduction
Asura umbrifera is a moth of the family Erebidae first described by George Hampson in 1900. It is found in Tibet.
Asura umbrifera | Introduction
MSG has been used for more than 100 years to season food. Consumption and manufacture of high-salt and high-glutamate foods, which contain both sodium and glutamate, stretch back far longer, with evidence of cheese manufacture as early as 5,500 BCE. Glutamic acid was discovered and identified in 1866 by the German chemist Karl Heinrich Ritthausen, who treated wheat gluten (for which it was named) with sulfuric acid. Kikunae Ikeda of Tokyo Imperial University isolated glutamic acid as a taste substance in 1908 from the seaweed "Laminaria japonica" ("kombu") by aqueous extraction and crystallization, calling its taste "umami" ("pleasant savory taste").
Monosodium glutamate | History
Hayami (written: 速見, 速水 or 早見) is a Japanese surname and can refer to:
Hayami | Introduction
Ōkami is an action-adventure video game. Okami or variants may also refer to:
Okami (disambiguation) | Introduction
"" is a short story by Kyōka Izumi. It was first published in 1895.
Gekashitsu | Introduction
The , also known as or , are a set of characters discovered around 1886 on the Japanese island of Hokkaido. At the time of their discovery, they were believed to be a genuine script, but this view is not generally supported today.
Hokkaido characters | Introduction
Precovery images of Haumea have been identified back to March 22, 1955.
Haumea | Discovery
The next day U.G. was again pondering the question "How do I know I am in that state?" with no answer forthcoming. He later recounted that on suddenly realising the question had no answer, there was an unexpected physical, as well as psychological, reaction. It seemed to him like "a sudden 'explosion' inside, blasting, as it were, every cell, every nerve and every gland in my body." Afterwards, he started experiencing what he called "the calamity", a series of bizarre physiological transformations that took place over the course of a week, affecting each one of his senses, and finally resulting in a deathlike experience.
U. G. Krishnamurti | Calamity
In the northern part of Itami, there is a historic site of a Buddhist temple, called the Itami Ruined Temple Site, from the Nara period to the Kamakura period. The center of Itami became a wealthy town by the middle of Sengoku period. It was named () and known as the only Japanese town within a castle, since Japanese castles were usually located far from domestic areas. Itami-go was a part of Castle Arioka, which Araki Murashige ruled under Oda Nobunaga. After the uprising and defeat of Araki, the castle was torn down. Today's city was established on 10 November 1940.
Itami, Hyōgo | History
By 1908, he had isolated brown crystals of glutamic acid (glutamate) which conveyed the characteristic flavor. The chemical monosodium glutamate (MSG) is the chemical basis for the umami flavor. He chose to call it . By 1909 he had developed a process for mass-producing MSG. He was able to extract MSG from wheat and defatted soybean, and patented the process for its manufacture. Today, MSG is mass-produced from fermented cornstarch, sugar cane or beet. His Ajinomoto Co., Inc. currently employs over 32,000 people. With this method the global production of MSG increased rapidly. MSG ranks today as one of the top flavor enhancers after salt and pepper.
Kikunae Ikeda | Introduction
Aspergillus nishimurae is a species of fungus in the genus "Aspergillus". It is from the "Fumigati" section. The species was first described in 2001.
Aspergillus nishimurae | Introduction
, or "Asomi" in earlier form, was a prestigious title of ancient Japan, used mainly from the late 7th century until the 9th century, or from the Asuka period until the early Heian period. The title was created as a part of the eight-"kabane" system, proclaimed in 684, as its second highest rank. As such, "asomi" was initially given to the highest ranked noble clans whose genealogical origins were often claimed back to imperial princes. According to "Nihon Shoki", the first creation of "ason" was in the 11th Month of the 13th year of the Temmu Emperor (684), then 52 clans were promoted to "asomi" rank.
Ason | Introduction
Asemum nitidum is a species of beetle in the family Cerambycidae. It was described by John Lawrence LeConte in 1873.
Asemum nitidum | Introduction
They are found in the records of the Runan vegetable gardens and stated as having a medicinal purpose, as well as being a snack food. Edamame appeared in haikai verse in Japanese in the Edo period (1603–1868), with one example as early as 1638. They were first recognized in the United States in 1855, when a farmer commented on the difficulties he had shelling them after harvest. In March 1923, the immature soy bean is first referred to in text in the United States in the book "The Soybean" by C. V. Piper and Joseph W. Morse. In this book they are first pictured and shown as being eaten out of open shell pods.
Edamame | History
Asterolamia is a genus of medium-sized sea snails, marine gastropod mollusks in the family Eulimidae.
Asterolamia | Introduction
In 1603, it was presented to Tokugawa Ieyasu by Shimazu Tadatsune, "tozama daimyō" of Satsuma. In ancient times, it was referred to as "Mukoujima Mikan" or "Aka Mikan" but it started to be called "Sakurajima Mikan" in around 1658.
Komikan (fruit) | History
During the Edo period (mid-15th century), sushi without fermentation was introduced. Sushi was still being consumed without fermentation till the end of the 18th century when the hand-rolled and nigri-type sushi was invented.
Japanese cuisine | History
The Suchian was a faunal age of Japan, from 3 to 1.9 million years ago, at the boundary of the Pliocene and Pleistocene epochs. It corresponds in age to the latter part of the Blancan of North America, and to most of the Piacenzian and Gelasian of Europe.
Suchian (faunal age) | Introduction
As Is is the third British studio album by Manfred Mann, released in the United Kingdom on 21 October 1966 through Fontana Records. It was their fourth overall (including a "greatest hits" package) but their first to feature new members Mike d'Abo and Klaus Voormann.
As Is (album) | Introduction
The area of present-day Tagami was part of ancient Echigo Province and was part of the "tenryō" territories administered directly by the Tokugawa shogunate during the Edo period.. The village of Tagami was established within Minamikanbara District, Niigata on April 1, 1889 with the creation of the modern municipalities system. Its as raised to town status on August 1, 1973.
Tagami, Niigata | History
Isepamicin (also Isepamycin) is an aminoglycoside antibiotic. It was patented in 1973 and approved for medical use in 1988. It has been identified by the World Health Organization as a Critically Important Antimicrobial for human use.
Isepamicin | Introduction
So (蘇) was a type of dairy product made in Japan between the seventh and 10th centuries. According to "Engishiki", "so" was introduced from Baekje, and acted as a gift in kind to the emperors. Daigo was produced by further processing of "so". The first record of so was made during the era of Emperor Mommu (697-707 AD). Tennyakuryo, then a part of the Ministry of Imperial Household, was responsible for the production of so. It was used as a medicine and as an offering to gods. The production sites known to date include Ajifu in Settsu (current Higashiyodogawa-ku in Osaka).
So (dairy product) | Introduction
3785 Kitami, provisional designation , is a carbonaceous Themistian asteroid from the outer region of the asteroid belt, approximately 19 kilometers in diameter. The asteroid was discovered by Japanese astronomer Tsutomu Seki at Geisei Observatory on 30 November 1986, and named after the city of Kitami, Japan.
3785 Kitami | Introduction
The crystalline substance was first isolated in 1956, but its name was given until 1965.
Aspergillomarasmine A | Introduction
Oramia is a genus of South Pacific funnel weavers first described by Raymond Robert Forster in 1964.
Oramia | Introduction
The Monmu period is a chronological timeframe during the Asuka period of Japanese history. The Mommu period describes a span of years which were considered to have begun in the 1357th year of the Yamato dynasty. This periodization is consistent with the traditional dates asserted for the reign of Emperor Monmu, from 697 through 707.
Monmu period | Introduction
ASIMO (Advanced Step in Innovative Mobility) is a humanoid robot created by Honda in 2000. It is currently displayed in the Miraikan museum in Tokyo, Japan. On July 7, 2018, Honda posted the last update of Asimo through their official page stating that it would be ceasing all development and production of Asimo robots in order to focus on more practical applications using the technology developed through Asimo’s lifespan. The name was chosen in honor of Isaac Asimov.
ASIMO | Introduction
Some 52 peptides may be responsible for detecting umami taste. Its effect is to balance taste and round out the overall flavor of a dish. Umami enhances the palatability of a wide variety of foods. Glutamate in acid form (glutamic acid) imparts little umami taste, whereas the salts of glutamic acid, known as glutamates, give the characteristic umami taste due to their ionized state. GMP and IMP amplify the taste intensity of glutamate. Adding salt to the free acids also enhances the umami taste. Monosodium L-aspartate has an umami taste about four times less intense than MSG whereas ibotenic acid and tricholomic acid (likely as their salts or with salt) are claimed to be many times more intense.
Umami | Background
Kinami (written: or ) is a Japanese surname. Notable people with the surname include:
Kinami | Introduction
Shimomura worked in the Department of Biology at Princeton for Professor Johnson to study the bioluminescent jellyfish "Aequorea victoria", which they collected during many summers at the Friday Harbor Laboratories of the University of Washington. In 1962, their work culminated in the discovery of the proteins aequorin and green fluorescent protein (GFP) in "A. victoria"; for this work, he was awarded a third of the Nobel Prize in Chemistry in 2008.
Osamu Shimomura | Study
It appeared in "Unsere Freiland-Laubgehölze" in 1913, but without description.
Ulmus × hollandica 'Gaujardii' | Introduction
The Saimei period is a chronological timeframe during the Asuka period of Japanese history. The Saimei period describes a span of years which were considered to have begun in the 1315th year of the Yamato dynasty. This periodization is congruent with the reign of Empress Saimei, which is traditionally considered to have been from 655 through 662.
Saimei period | Introduction
Asura umbrosa is a moth of the family Erebidae first described by George Hampson in 1896. It is found in Assam, India.
Asura umbrosa | Introduction
He discovered the Sakurai reaction in 1976.
Hideki Sakurai | Introduction
umami — underweight — unsaturated fat — urban agriculture — USDA National Nutrient Database
Index of sociology of food articles | U
4607 Seilandfarm, provisional designation , is a rare-type binary asteroid from the inner regions of the asteroid belt, approximately 7 kilometers in diameter. It was discovered on 25 November 1987, by Japanese amateur astronomers Kin Endate and Kazuro Watanabe at Kitami Observatory on the Japanese island of Hokkaidō. It was named for a dairy and cattle farm with the same name, located near the Japanese city of Kitami.
4607 Seilandfarm | Introduction
, a combination of the kanji for celebration "su" (寿) and sweet "ama" (甘) is a Japanese sweet made of non-glutinous rice flour, hot water, and sugar characterized by its red food dye. It is dyed red, because red and white symbolize celebration in Japanese tradition. It is kneaded and then optionally shaped by a sushi rolling mat ("sudare"), which gives the final product a textured, slightly bumpy surface. Suama is similar to, but not the same as, two other rice-based Japanese snacks, "mochi" and "uirō". "Mochi" uses glutinous rice flour; while "uirō" is not kneaded, but rather mixed, placed in a mold, and steamed.
Suama | Introduction
When may refer to: Usually a question whose answer refers to time, period or phase.
When | Introduction
In 1978, the third Aten, 2100 Ra-Shalom was discovered. The Aten was already identified at Palomar in 1954, but its discovery date was later assigned to a 2003-observation at Lincoln Laboratory ETS, and is now known as .
2340 Hathor | Independent discoveries
Ghulami is a 1985 Hindi-language film directed by J.P. Dutta. Ghulami may also refer to:
Ghulami (disambiguation) | Introduction
Ascoidea asiatica is a species of yeast in the Ascoideaceae family discovered in 1964.
Ascoidea asiatica | Introduction
Ajami is the Arabic adjective applied to an Ajam, a Persian or (relative to Arabic speakers) alien. Ajami may also refer to:
Ajami (disambiguation) | Introduction
The is a historical museum in Okuyama, Asuka, Nara Prefecture, Japan. The museum was founded in 1975 and is a unit of the Nara National Research Institute for Cultural Properties.
Asuka Historical Museum | Introduction
Glutamate binds to a variant of G protein coupled glutamate receptors. L-glutamate may bond to a type of GPCR known as a metabotropic glutamate receptor (mGluR4) which causes the G-protein complex to activate the sensation of umami.
Taste | Umami
By 1760, the names "papaw" and "pawpaw" were being applied to "A. triloba".
Asimina triloba | Names
Buccella is a genus of late Cenozoic benthic foraminifera that made its first appearance during the Oligocene and is found living in recent oceans. "Buccella", named by Andersen, 1952, is assigned to the Trichohyalidae, a family making up part of the rotaliid superfamily Chilostomellacea. The test is planoconvex to lenticular, trochospiral, with three to four gradually enlarging whorls, seven to eight chambers in the final whorl. Sutures on the spiral side are thickened and curved back toward the periphery, those on the umbilical side radial and incised. The aperture is interiomarginal, midway between umbilicus and periphery, and may be partially covered by the umbilical granules.
Buccella (foraminifera) | Introduction
The cold spring was discovered by the Japanese army in 1928.
Su'ao Cold Spring | History
It is about 1/4 inch thick (6 mm), leathery, fairly soft, with a grainy surface.
Ilama (fruit) | Fruit
Euamiana is a genus of moths of the family Noctuidae erected by William Barnes and Foster Hendrickson Benjamin in 1927.
Euamiana | Introduction
The question was a major barrier to agreement at the 1919 Paris Peace Conference but was partially resolved by the Treaty of Rapallo between Italy and Yugoslavia on 12 November 1920.
Fiume question | Introduction
大學 or 大学 (literally "university" in Chinese and Japanese) may refer to:
大學 | Introduction
Uhami (Ishua) is an Edoid language of the Ondo State, Nigeria. It is sometimes considered the same language as Iyayu.
Uhami language | Introduction
It was printed and published in 1884 (in the Meiji period), but the original has been lost.
Shimpu-tōki | Introduction
The first nutritional facts about them are published and some recipes are included, as they were a new type of vegetable to the public. The earliest recorded usage in English of the word "edamame" is in 1951 in the journal "Folklore Studies". "Edamame" appeared as a new term in the Oxford English Dictionary in 2003 and in the Merriam-Webster dictionary in 2008. In 2008, the first soybeans grown in Europe were sold in grocery stores as edamame and eaten as an alternative source of protein.
Edamame | History
It has been adapted into an anime television series by AIC and was broadcast in Japan on TBS between January 8, 2009 and March 26, 2009.
Samurai Harem: Asu no Yoichi | Introduction
"Aster" was discovered on 29 January 1932, by German astronomer Karl Reinmuth at Heidelberg Observatory in southern Germany. Two nights later, it was independently discovered by Italian astronomer Mario A. Ferrero at the Pino Torinese Observatory at Turin, Italy.
1218 Aster | Discovery
Asthenosoma ijimai is a species of sea urchin of the family Echinothuriidae. Their armour is covered with spines. It is placed in the genus Asthenosoma and lives in the sea. Asthenosoma ijimai was first scientifically described in 1897 by Yoshiwara.
Asthenosoma ijimai | Introduction
Megasemum asperum is a species of beetle in the family Cerambycidae. It was described by John Lawrence LeConte in 1854.
Megasemum asperum | Introduction
This article incorporates material in ("Tanami Kōji") in the Japanese Wikipedia, retrieved on March 18, 2008.
Kōji Tanami | Sources
Missamma is a 1955 Telugu film. Missamma may also refer to:
Missamma (disambiguation) | Introduction
Afamin is a protein that in humans is encoded by the "AFM" gene.
Afamin | Introduction
In 1842, he wrote a longer description, still confounding the two names, and producing a sketch of a "wolf" based on Siebold's mounted mountain dog specimen.
Japanese wolf | Nomenclature: "ōkami" and "yamainu"
After 1869, the northern Japanese island was known as Hokkaido; and regional administrative subdivisions were identified, including Kitami Province.
Kitami Province | History
The radioactive contamination was originally discovered by a citizen's group in Nihonmatsu City, Fukushima Prefecture as far back as November but the company found itself unable to act immediately upon the information.
Meiji Dairies | Introduction
Aspidoglossum is a genus of plants in the family Apocynaceae, first described as a genus in 1838. It is native to Africa.
Aspidoglossum | Introduction
The is a Japanese "rekishi-monogatari" (historical tale) written in the late Heian period. It is also called the or the .
Imakagami | Introduction