The pileus is the technical name for the cap, or cap-like part, of a basidiocarp or ascocarp (fungal fruiting body) that supports a spore-bearing surface, the hymenium.[1] The hymenium (hymenophore) may consist of lamellae, tubes, or teeth, on the underside of the pileus. A pileus is characteristic of agarics, boletes, some polypores, tooth fungi, and some ascomycetes.
Contents
1Classification
2See also
3Notes
4References
Classification
Pilei can be formed in various shapes, and the shapes can change over the course of the developmental cycle of a fungus. The most familiar pileus shape is hemispherical or convex. Convex pilei often continue to expand as they mature until they become flat. Many well-known species have a convex pileus, including the button mushroom, various Amanita species and boletes.
Some, such as the parasol mushroom, have distinct bosses or umbos and are described as umbonate. An umbo is a knobby protrusion at the center of the cap. Some fungi, such as chanterelles have a funnel- or trumpet-shaped appearance. In these cases the pileus is termed infundibuliform.
Campanulate (bell-shaped)
Conical
Convex
Depressed
Flat
Infundibuliform
Offset
Ovate
Umbilicate
Umbonate
See also
Fungi portal
Lamella
Pileus area index
Stipe
Notes
^Moore-Landecker, E: "Fundamentals of the Fungi", page 560. Prentice Hall, 1972.
References
Arora, D: "Mushrooms Demystified", Ten Speed Press, 1986.
Subprefecture and commune in Nouvelle-Aquitaine, France Bressuire Subprefecture and commune Chateau de Bressuire and the Eglise Notre-Dame Coat of arms Location of Bressuire Bressuire Show map of France Bressuire Show map of Nouvelle-Aquitaine Coordinates: 46°50′27″N 0°29′14″W / 46.8408°N 0.4872°W / 46.8408; -0.4872 Coordinates: 46°50′27″N 0°29′14″W / 46.8408°N 0.4872°W / 46.8408; -0.4872 Country France Region Nouvelle-Aquitaine Department Deux-Sèvres Arrondissement Bressuire Canton Bressuire Government • Mayor .mw-parser-output .nobold{font-weight:normal} (2014–20) Jean Michel Bernier Area 1 180.59 km 2 (69.73 sq mi) Population (2014) 2 19,300 • Density 110/km 2 (280/sq mi) Time zone UTC+01:00 (CET) • Summer (DST) UTC+02:00 (CEST) INSEE/Postal code 79049 /79300 Elevation 98–236 m (322–774 ft) (avg. 173 m or 568 ft) 1 French Land Register data, which exclude...
Vorschmack Ukrainian Jewish-style vorschmack served on rye bread Course Hors d'oeuvre Region or state Eastern Europe Associated national cuisine Ashkenazi Jewish, Finnish, German, Ukrainian, Polish, Russian Main ingredients Ground meat and/or fish Cookbook: Vorschmack Media: Vorschmack Vorschmack or forshmak (Yiddish: פֿאָרשמאַק , from archaic German Vorschmack , "foretaste" [1] or "appetizer" [2] ) is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine. Some varieties are also known in Russian and Polish cuisine. Contents 1 In Jewish cuisine 2 In Russian cuisine 3 In Polish cuisine 4 In Finnish cuisine 5 See also 6 References In Jewish cuisine According to Gil Marks, the German name points to the possible Germanic origin of this dish. [1] William Pokhlyobkin descr...
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