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04:16 Apr 8, 2016 |
Spanish to English translations [PRO] Bus/Financial - Botany / Phytosanitary Certificate for Import | |||||||
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| Selected response from: Charles Davis Spain Local time: 13:56 | ||||||
Grading comment
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Summary of answers provided | ||||
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4 +1 | Plant part(s) |
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5 | Vegetative part |
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4 | vegetable part |
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4 | leafy part |
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Summary of reference entries provided | |||
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Discussion entries: 2 | |
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vegetable part Explanation: See below. In my understanding, the question is askng whether it is the leaf, root, stem, flower, etc. www.kyagr.com/consumer/.../fd_fs_lesson3veggiepartspptquiz.... Parts Vegetable parts. Leaf. Stem. Flowers. Fruit. Root. Seeds. Name the Vegetable Part. Leaf. Stem. Root. Seeds. Flower. -------------------------------------------------- Note added at 1 hr (2016-04-08 06:03:24 GMT) -------------------------------------------------- In your case, apparently it's the whole plant. More examples: food52.com/.../9431-eat-all-your-vegetables-how-to-use-stems-and-roots Think carrot tops, the green part of leeks and scallions, woody cores of cabbage and cauliflower; **really any vegetable part** will work (but avoid beets, as they will ... https://books.google.com/books?id=IcEEAAAAQAAJ **The part which has burned off the truly vegetable part of the plant**, after the water is evaporated from it, and which occupies much of its weight, is composed of ... www.ncbi.nlm.nih.gov/... National Center for Biotechnology Information by E Hong - 2013 - Related articles **The concentrations and profiles of hydrolysis products and volatile compounds in Brassica plants also vary according to cultivars and vegetable part,** and ... |
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Plant part(s) Explanation: Followed by "Whole plant" for "PLANTA". With respect, I don't think "Vegetable part" will be well understood and I can't find any examples of its use in this sort of document. But "plant part(s)" is common in legal sources generally on plant importation/exportation, although I can't seem to find a phytosanitary certificate that has anything for this. "Country/locality of origin Common name Botanical name Plant part(s) Additional requirements" https://www.law.cornell.edu/cfr/text/7/319.56-13 The context in the following is different (pesticides) but it illustrates official (US) language in this area: "Registrants should express “Each Component in Formulation” (block 13) in terms of plant parts (Whole plant, leaf, root, pollen, seed), in order to provide satisfactory information for Insect Resistance Management and human and ecological risk assessments. -------------------------------------------------- Note added at 3 hrs (2016-04-08 08:03:30 GMT) -------------------------------------------------- Forgot to add the source: https://www.epa.gov/pesticide-registration/tips-avoiding-con... -------------------------------------------------- Note added at 4 hrs (2016-04-08 08:16:54 GMT) -------------------------------------------------- Personally I don't think there's any problem with "Plant part: whole plant", and there are examples out there, albeit from other contexts: "Plant Part: Whole plant - Maturity: Mature " http://192.156.137.110/ethfeedlit/PlantPartMaturity.asp?FTID... "Botanical Name: Echinacea purpurea Organic Status: Certified Organic Country of Origin: Germany Plant Part: Whole Plant" https://herbsupplies.sitesuite.net.au/shop/item/echinacea-wh... |
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leafy part Explanation: Then again, perhaps it depends on the plant... some are leafier than others. The leafy part of the plant with its large surface area for assimilating sunlight is where respiration occurs. For most plants, the other 2 parts are the root and stem systems. -------------------------------------------------- Note added at 4 hrs (2016-04-08 08:45:32 GMT) -------------------------------------------------- "The middle, or leafy part of the plant is the most completely plant-like, demonstrating great vitality but less complex forms than the flowers"... http://blogs.cornell.edu/naturalistoutreach/files/2013/09/Fe... |
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Vegetative part Explanation: vegetative part of a plant |
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9 mins |
Reference Reference information: http://www.fao.org/docrep/004/y3241e/y3241e06.htm |
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