Date: 11 Aug 1997 12:44:44 +0100 From: Loyd Wix <Loyd.Wix@unilever.com> To: cp@opus.hpl.hp.com Message-Id: <aabcdefg3042$foo@default> Subject: Coconuts and Zeatin Riboside
Guy,
Thanks for your comments on the active parts of the coconut,
>Here's more about coconut milk. This liquid endosperm is
>known to contain high levels of zeatin riboside, a
>cytokinin..........
>According to the orchid-authority Joseph Arditti (in:
>Orchid Biology, Reviews and Perspectives II, ed. J.
>Arditti, Comstock Publishing Associates, 1982), and several
>others, it is best to take water from unripe coconuts,
>although he states that matured nuts may also be used with
>good results. I can confirm this, since we have only ripe
>nuts here from the shop, and I used the milk with success
OK so the stuff is easily available to those of us who do
not live in areas where coconuts grow. Now this stuff may be
fine as a component in in-vitro growth media but what about
as a pre treatment to seed to be grown by more traditional
methods (i.e. an alternative to GA)? I suspect that other
components of the milk in particular sugars will encourage
the growth of microbes which may cause problems.
The alternative to using coconut milk would be to use the
pure zeatin riboside. Anyone like to suggest an appropriate
concentration? Also according to the Sigma catalogue in
front of me I could choose either cis, trans or mixed
isomers of this material. The trans isomer is 7.70 UK pounds
Sterling for 1 gm whereas the cis is 29.50 and the mixed is
26.10 for the same quantity. Is there a difference in the
functionality of these isomers as you can buy allot more
coconuts for 29.50 than you can for 7.70.
>How is that compared to making ice cream, Loyd? After all,
>the most strange additives have been used to germinate
>orchid seeds, such as potato-extract, tomato-juice, banana
>homogenate,... So, why not try coconut ice cream?
I fear there are even more components in the ice cream that
the microbes could feed upon. With the current very hot 30
deg C weather in the UK, I think I will save all the ice
cream for me! Some strange things also get used in ice cream
across the world how about some Mexican Chilli flavoured ice
cream!
Kind regards
Loyd
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