Human enhancementHuman enhancement is the natural, artificial, or technological alteration of the human body in order to enhance physical or mental capabilities. Three forms of human enhancement currently exist: reproductive, physical, and mental. Reproductive enhancements include embryo selection by preimplantation genetic diagnosis, cytoplasmictransfer, and in vitro-generated gametes. Physical enhancements include cosmetics (plastic surgery and orthodontics), Drug-induced (doping and performance-enhancing drugs), functional (prosthetics and powered exoskeletons), Medical (implants (e.
ManureManure is organic matter that is used as organic fertilizer in agriculture. Most manure consists of animal feces; other sources include compost and green manure. Manures contribute to the fertility of soil by adding organic matter and nutrients, such as nitrogen, that are utilised by bacteria, fungi and other organisms in the soil. Higher organisms then feed on the fungi and bacteria in a chain of life that comprises the soil food web. According to a Byzantine tradition attributed to Cassianus Bassus pig dung was generally not usable as fertilizer, except for almond trees.
Arbuscular mycorrhizaAn arbuscular mycorrhiza (AM) (plural mycorrhizae, a.k.a. endomycorrhiza) is a type of mycorrhiza in which the symbiont fungus (AM fungi, or AMF) penetrates the cortical cells of the roots of a vascular plant forming arbuscules. (Not to be confused with ectomycorrhiza or ericoid mycorrhiza.) Arbuscular mycorrhizae are characterized by the formation of unique structures, arbuscules and vesicles, by Glomeromycota and Mucoromycota, sister clades of the more well-known and diverse dikaryan fungi (all three are together called "symbiomycota").
SourdoughSourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence.
Mycorrhizal networkA mycorrhizal network (also known as a common mycorrhizal network or CMN) is an underground network found in forests and other plant communities, created by the hyphae of mycorrhizal fungi joining with plant roots. This network connects individual plants together. Mycorrhizal relationships are most commonly mutualistic, with both partners benefiting, but can be commensal or parasitic, and a single partnership may change between any of the three types of symbiosis at different times.
Ant–fungus mutualismThe ant–fungus mutualism is a symbiosis seen between certain ant and fungal species, in which ants actively cultivate fungus much like humans farm crops as a food source. There is only evidence of two instances in which this form of agriculture evolved in ants resulting in a dependence on fungi for food. These instances were the attine ants and some ants that are part of the Megalomyrmex genus. In some species, the ants and fungi are dependent on each other for survival.
EctomycorrhizaAn ectomycorrhiza (from Greek ἐκτός ektos, "outside", μύκης mykes, "fungus", and ῥίζα rhiza, "root"; pl. ectomycorrhizas or ectomycorrhizae, abbreviated EcM) is a form of symbiotic relationship that occurs between a fungal symbiont, or mycobiont, and the roots of various plant species. The mycobiont is often from the phyla Basidiomycota and Ascomycota, and more rarely from the Zygomycota. Ectomycorrhizas form on the roots of around 2% of plant species, usually woody plants, including species from the birch, dipterocarp, myrtle, beech, willow, pine and rose families.
