Acephala


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A`ceph´a`la


n. pl.1.(Zool.) That division of the Mollusca which includes the bivalve shells, like the clams and oysters; - so called because they have no evident head. Formerly the group included the Tunicata, Brachiopoda, and sometimes the Bryozoa. See Mollusca.
References in periodicals archive ?
71) Similarly, if you were reading a book of recipes written in the eighteenth century and your learned that "kale" was the eighteenth-century word for what we now call "radishes," you would be very unlikely to insist that the recipe actually referred to the acephala group of brassica oleracea, the green or purple leafed vegetable, which is quite unlike what we call a "radish.
aquaticum nymphs between first and six instars had low final survival when fed on plants cultivated near the wetland habitats, like Lactuca sativa (lettuce) and Brassica oleraceae var acephala (kale) (Lhano et al.
In fact, its variety acephala, means "without a head" A member of the Brassica (cruciferous) family, along with broccoli and Brussels sprouts, kale is often confused with collards, which are similar in many respects though kale has a darker color, stronger flavor, and different leaf shape.
Very hardy acephala Corn, sweet/ Zea mays Tender popping Cucumber Cucumis sativus Warm-loving (heat-hardy) Eggplant Solanum melongena var.
The most common kale, the so-called Scotch or Scotch Cuffed (Brassica oleracea, Acephala group), is a primitive cabbage.
There are two main groups of Brassica oleracea available, var acephala, the ornamental kales, and var capitata, the ornamental cabbages.
The Acephala Group includes most of the common leafy types like kale and collards, while kohlrabi is a swollen stem of the Gongylodes Group.