Citrus in the context of "Citron"

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Citrus in the context of Vitamin C

Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription dietary supplement. As a therapy, it is used to prevent and treat scurvy, a disease caused by vitamin C deficiency.

Vitamin C is an essential nutrient involved in the repair of tissue, the formation of collagen, and the enzymatic production of certain neurotransmitters. It is required for the functioning of several enzymes and is important for immune system function. It also functions as an antioxidant. Vitamin C may be taken by mouth or by intramuscular, subcutaneous or intravenous injection. Various health claims exist on the supposition that moderate vitamin C deficiency increases disease risk, such as for the common cold, cancer or COVID-19. There are also claims of benefits from vitamin C supplementation in excess of the recommended dietary intake for people who are not considered vitamin C deficient. Vitamin C is generally well tolerated. Large doses may cause gastrointestinal discomfort, headache, trouble sleeping, and flushing of the skin. The United States National Academy of Medicine recommends against consuming large amounts.

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Citrus in the context of Sous

The Sous region (also spelt Sus, Suss, Souss or Sousse) (Arabic: سوس, romanizedsūs, Tachelhit: ⵙⵓⵙ, romanized: sus) is a geographical region which constitutes part of the region administration of Souss-Massa and Guelmim-Oued Noun in Morocco. The region is known for the endemic argan tree (which has become a symbol of Souss) as well as for being the capital of the Shilha Berber ethnic group. It is a major commercial and tourist agricultural region of Morocco. Vegetable production, shared between very large farms and small producers, contributes to the economic development of the region. The Souss plain produces 40% of Moroccan citrus fruits, and 60% of the production of early vegetables. It is historically a stage of trans-Saharan trade.

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Citrus in the context of Eau de Cologne

Eau de Cologne (French: [o d(ə) kɔlɔɲ]; German: Kölnisch Wasser [ˈkœlnɪʃ ˈvasɐ]; meaning "Water from Cologne") or simply cologne is a perfume originating in Cologne, Germany. Originally mixed by Johann Maria Farina (Giovanni Maria Farina) in 1709, it has since come to be a generic term for scented formulations in typical concentration of 2–5% and also more depending upon its type of essential oils or a blend of extracts, alcohol, and water. In a base of dilute ethanol (70–90%), eau de cologne contains a mixture of citrus oils, including oils of lemon, orange, tangerine, clementine, bergamot, lime, grapefruit, blood orange, bitter orange, and neroli. It can also contain oils of lavender, rosemary, thyme, oregano, petitgrain (orange leaf), jasmine, olive, oleaster, and tobacco.

In contemporary American English usage, the term "cologne" has become a generic term for perfumes marketed toward men. It also may signify a less concentrated, more affordable, version of a popular perfume.

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Citrus in the context of Grapefruit

The grapefruit (Citrus × paradisi) is a subtropical citrus tree known for its relatively large, sour to semi-sweet, somewhat bitter fruit. The flesh of the fruit is segmented and varies in color from pale yellow to dark red.

Grapefruits originated in Barbados in the 18th century. They are a citrus hybrid that was created through an accidental cross between the sweet orange (C. × sinensis) and the pomelo (C. maxima), both of which were introduced to the Caribbean from Asia in the 17th century. It has also been called the 'forbidden fruit'. In the past it was called the pomelo, but that term is now mostly used as the common name for Citrus maxima.

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Citrus in the context of Sargodha District

Sargodha District (Punjabi and Urdu: ضلع سرگودھا) is a district of Punjab, Pakistan. The capital of the district is the city of Sargodha. It is an agricultural district with wheat, rice, sugarcane and kinnow being its main crops. The district has an area of 5,864 km.

The Sargodha district is among the world's best citrus-producing regions, and particularly famous for its Kinnow.

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Citrus in the context of Phoenix, Arizona

Phoenix (/ˈfnɪks/ FEE-niks) is the capital and most populous city of the U.S. state of Arizona. With over 1.6 million residents at the 2020 census, Phoenix is the fifth-most populous city in the United States and the most populous state capital. The Phoenix metropolitan area, with an estimated 5.19 million residents, is the tenth-most populous metropolitan area in the U.S. and the most populous in the Southwest. Phoenix is the county seat of Maricopa County in the Salt River Valley and Arizona Sun Corridor and, with an area of 517.9 square miles (1,341 km), is the largest city by area in Arizona and 11th-largest city by area in the United States.

Phoenix was settled in 1867 as an agricultural community near the confluence of the Salt and Gila Rivers and was incorporated as a city in 1881. It became the capital of Arizona Territory in 1889. Its canal system led to a thriving farming community with the original settlers' crops, such as alfalfa, cotton, citrus, and hay, remaining important parts of the local economy for decades. Cotton, cattle, citrus, climate, and copper were known locally as the "Five C's" anchoring Phoenix's economy. These remained the driving forces of the city until after World War II, when high-tech companies began to move into the valley and air conditioning made Phoenix's hot summers more bearable.

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Citrus in the context of Spruce Beer

Spruce beer is a beverage flavored with the buds, needles, or essence of spruce trees. Spruce beer can refer to either alcoholic or non-alcoholic beverages.

A number of flavors are associated with spruce-flavored beverages, ranging from floral, citrus, and fruity, to cola-like flavors to resinous and piney. This diversity in flavor likely comes from the choice of spruce species, the season in which the spruce ingredients are harvested, and the manner of preparation.

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Citrus in the context of Marjoram

Marjoram (/ˈmɑːrərəm/, Origanum majorana) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot marjoram, although this name is also used for other cultivated species of Origanum.

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Citrus in the context of Orange (fruit)

The orange, also called sweet orange to distinguish it from the bitter orange (Citrus × aurantium), is the fruit of a tree in the family Rutaceae. Botanically, this is the hybrid Citrus × sinensis, between the pomelo (Citrus maxima) and the mandarin orange (Citrus reticulata). The chloroplast genome, and therefore the maternal line, is that of pomelo. Hybrids of the sweet orange form later types of mandarin and the grapefruit. The sweet orange has had its full genome sequenced.

The orange originated in a region encompassing Southern China, Northeast India, and Myanmar; the earliest mention of the sweet orange was in Chinese literature in 314 BC. Orange trees are widely grown in tropical and subtropical areas for their sweet fruit. The fruit of the orange tree can be eaten fresh or processed for its juice or fragrant peel. In 2022, 76 million tonnes of oranges were grown worldwide, with Brazil producing 22% of the total, followed by India and China.

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Citrus in the context of Brining

Brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness. Flavor can be further developed with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period.

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