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Barbarin 01
Barbarin may refer to: * Barbarin, Navarre, a town in Navarre, Spain * the Tunisian Barbarin, a Tunisian breed of fat-tailed sheep * The natural plant constituent 5-phenyl-1,3-oxazolidine-2-thione, a breakdown product of a glucosinolate and named from its first isolation from the plant Barbarea vulgaris ''Barbarea vulgaris'', also called wintercress (usual common name), or alternatively herb barbara, rocketcress, yellow rocketcress, winter rocket, yellow rocket, and wound rocket, is a biennial herb of the genus ''Barbarea'', belonging to the fam ... R. Br. See also: * Barbarin (surname) {{disambig ...
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Barbarin, Navarre
''Barbarin is a town and municipality located in the province and autonomous community of Navarre, northern Spain , image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , i .... References External links BARBARIN in the Bernardo Estornés Lasa - Auñamendi Encyclopedia (Euskomedia Fundazioa) Municipalities in Navarre {{navarre-geo-stub ...
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Tunisian Barbarin
The Tunisian Barbarin is a Tunisian List of sheep breeds, breed of fat-tailed sheep. It is distributed throughout Tunisia, and on both sides of the Tunisian border with Algeria, on the Algerian side particularly in the area of Oued Souf. Related to the Awassi History The Tunisian Barbarin descends from the Near East Fat-tailed. Two Italian breeds, the Barbaresca Siciliana of Sicily and the Laticauda sheep, Laticauda of Calabria and Campania, are derived from it. In 1991 the total population in Tunisia was reported to be 5 million; in 1992, a population of 50 000 was reported in Algeria. In 2008, the Barbarin constituted about 60% of the overall sheep population in Tunisia, which was estimated to count approximately 4 million ewes. Characteristics The Barbarin is a coarse-wool breed, and is reared mainly for meat. It is particularly well adapted to the intense heat of desert areas, and can tolerate brackish water. The coat is white, and the face is either brick-red or b ...
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Glucosinolate
Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. These natural chemicals most likely contribute to plant defence against pests and diseases, and impart a characteristic bitter flavor property to cruciferous vegetables. Plants with glucosinolates Glucosinolates occur as secondary metabolites of almost all plants of the order Brassicales. Ordered in the Brassicales are for example the economically important family Brassicaceae as well as Capparaceae and Caricaceae. Outside of the Brassicales, the genera ''Drypetes'' and ''Putranjiva'' in the family Putranjivaceae, are the only other known occurrence of glucosinolates. Glucosinolates occur in various edible plants such as cabbage (white cabbage, Chinese cabbage, broccoli), Brussels sprouts, watercress, horseradish, capers, and radishes wh ...
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Barbarea Vulgaris
''Barbarea vulgaris'', also called wintercress (usual common name), or alternatively herb barbara, rocketcress, yellow rocketcress, winter rocket, yellow rocket, and wound rocket, is a biennial herb of the genus ''Barbarea'', belonging to the family Brassicaceae. Description This plant grows to about high, with a maximum of . The stem is ribbed and hairless, branched at the base. It has basal rosettes of shiny, dark green leaves. The basal leaves are stalked and lyre-pinnatifid, that is with a large terminal lobe and smaller lower lobes. The cauline leaves are smaller, ovate, toothed, or lobed. The flowers are borne in spring in dense terminal clusters above the foliage. They are long, with four bright yellow petals. The flowering period extends from about April through July. The fruit is a pod around . Chemical substances in this species include saponins, flavonoids, and glucosinolates. Taxonomy Formally, ''B. vulgaris'' was first published and described by William Aito ...
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