Scientists unveil chocolate-fueled race car

(AP) -- Scientists unveiled on Tuesday what they hope will be one of the world's fastest biofuel vehicles, powered by waste from chocolate factories and made partly from plant fibers.

The recessive genes that make a carrot orange

A new study of the genetic blueprints of more than 600 types of carrot shows that three specific genes are required to give carrots an orange color. Surprisingly, these three required genes all need to be recessive, or turned ...

Now we know why carrots are orange

Scientists unveiled Monday the gene in carrots that gives rise to carotenoids, a critical source of Vitamin A and the pigment that turns some fruits and vegetables bright orange or red.

Carrot or stick? Game-theory can optimize collaboration

What motivates people to cooperate in collaborative endeavors? "First carrot, then stick". Tatsuya Sasaki, mathematician from the University of Vienna, has put forth for the first time ever a mathematical proof of this process. ...

Drug against flu obtained from carrot

Researchers from the FEMSA Center of Biotechnology at Technologic of Monterrey (ITESM) designed a technology that uses grated carrot to obtain phenolic compounds that have a potential to prevent cancer, and cardiovascular ...

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Carrot

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek καρότον karōton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.

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