PhenotypeIn genetics, the phenotype (from Ancient Greek (phaínō)'to appear, show' and (túpos)'mark, type') is the set of observable characteristics or traits of an organism. The term covers all traits of an organism other than its genome, however transitory: the organism's morphology (physical form and structure), its developmental processes, its biochemical and physiological properties whether reversible or irreversible, and all its behavior, such as a peacock's display.
Protein (nutrient)Proteins are essential nutrients for the human body. They are one of the constituents of body tissue and also serve as a fuel source. As fuel, proteins have the same energy density as carbohydrates: 17 kJ (4 kcal) per gram. From a nutritional perspective, the defining characteristic of protein is its amino acid composition. Protein content in foods is commonly measured based on nitrogen content, as nitrogen is a fundamental component of amino acids.
Gregor MendelGregor Johann Mendel (; German: [ˈmɛndl̩]; Czech: Řehoř Jan Mendel; 20 July 1822 – 6 January 1884) was an Austrian biologist, meteorologist, mathematician, Augustinian friar and abbot of St. Thomas' Abbey in Brno (Brünn), Margraviate of Moravia. Mendel was born in a German-speaking family in the Silesian part of the Austrian Empire (today's Czech Republic) and gained posthumous recognition as the founder of the modern science of genetics.
ChickpeaThe chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram, Bengal gram, chana (চানা), garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. Chickpeas are high in protein.
GenotypeThe genotype of an organism is its complete set of genetic material. Genotype can also be used to refer to the alleles or variants an individual carries in a particular gene or genetic location. The number of alleles an individual can have of a specific gene depends on the number of copies of each chromosome found in that species, also referred to as ploidy.
FatIn nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals; or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils.
CotyledonA cotyledon ( ) is a "seed leaf" – a significant part of the embryo within the seed of a plant – and is formally defined as "the embryonic leaf in seed-bearing plants, one or more of which are the first to appear from a germinating seed."
PurebredPurebreds are cultivars of an animalspecies achieved through the process of selective breeding. When the lineage of a purebred animal is recorded, that animal is said to be pedigreed. Purebreds breed true-to-type, which means the progeny of like-to-like purebred parents will carry the same phenotype, or observable characteristics of the parents. A group of like purebreds is called a pure-breeding line or strain.
PeaPea is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. Carl Linnaeus gave the species the scientific name Pisum sativum in 1753 (meaning cultivated pea). Some sources now treat it as Lathyrus oleraceus; however the need and justification for the change is disputed.
SeedIn botany, a seed is a plant structure containing an embryo and stored nutrients in a protective coat called a testa. More generally, the term seed means anything that can be sown, which may include seed and husk or tuber. Seeds are the product of the ripened ovule, after the embryo sac is fertilized by sperm from pollen, forming a zygote. The embryo within a seed develops from the zygote and grows within the mother plant to a certain size before growth is halted.
CarbohydrateA carbohydrate () is a sugar (saccharide), a polysaccharide such as starch, or a derivative of these compounds. For many carbohydrates such as simple sugars, the carbon-to-hydrogen-to-oxygen atomic ratio is 1:2:1 so their empirical formula is CH2O and their molecular formulas have the form Cn(H2O)n. Along with amino acids, fats, and nucleic acids, the carbohydrates are one of the major families of biomolecules. Carbohydrates perform numerous roles in living organisms.
Dietary fiberDietary fiber (also spelled fibre), or roughage, is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition and can be grouped generally by their solubility, viscosity and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main subtypes: soluble and insoluble.*As an Amazon Associate I earn from qualifying purchases.