The makahiya plant (Mimosa pudica), a typical sight in Philippine grasslands, is noted for its tendency to curl up its leaves at the slightest touch, as if it were terribly embarrassed about physical contact, hence its name: "makahiya" is derived from the Filipino term for "shame" or "shyness" ("hiya").
There are several theories about why the makahiya plant curls up its leaves. One theory is that this behavior helps protect the plant's roots from drying out in dry climates. Another theory is that the plant signals its distress to other plants and animals with which it interacts for help when in need. This may include other plants using their resources when nutrients are limited and when there is danger of being eaten. The makahiya plant only responds by curling its leaves so it can be more easily avoided or removed by others.
Some believe that the makahiya plant uses its sensitivity to movement to detect predators and that this is why it reacts to human touch. Others claim that the plant is actually aware of how sensitive it is and moves its leaves in order to appear uninteresting or unattractive to potential predators. Still others say that the plant has been known to move its leaves in response to wind, but this is not considered reliable evidence of any kind of awareness.
Scientists have also studied the movement of plants' leaves to learn more about botany and evolution.
Makahiya is a half-woody plant with branching stems up to 1 meter long that are sparsely prickly with many deflexed, bristly hairs. Both the pinnae and the leaflets are extremely sensitive, folding when touched. The lower part of the stem is often swollen, bearing clusters of small white flowers followed by red or black berries.
The Makahiya plant has many similarities with the raspberry plant. They both come from the genus Rubus, have branched stems that carry leaves and flowers on different branches, and produce fruit that is similar in color to blueberries but which are not as large. However, raspberries are cultivated for their fruits rather than wild bilberries being used for food. Makahiya leaves are also used in traditional medicine to treat diarrhea, urinary tract infections, and coughs.
Makahiya is an evergreen shrub found in North America from Alaska to Newfoundland and south to northern California and Texas. It can grow up to 3 meters tall under forest canopy conditions. The leaves are arranged alternately on the stem and each one is composed of five sharp pointed leaflets that fold backward when the plant is shaken. Flowers appear in late spring before the fruit ripens in early summer; they are whitish with a red spot at the base of each petal. Fruit is egg-shaped with thick walls and contain up to 100 small seeds covered in hair.
Mimosa pudica gets its name from the Latin word "pudica," which means timid, bashful, or shrinking. It also has a number of other descriptive common names, including bashful mimosa, sensitive plant, drowsy plant, shy plant, touch-me-not, and modest plant. The genus name, Mimosa, comes from the Greek word meaning false peach or apple.
Mimosa pudica is a climbing plant that grows in warm climates across Europe, Asia, and North America. Although it is not an edible fruit, it does have sweet yellow flowers that appear before any leaves develop. The flowers attract pollinators such as bees and wasps. When touched, the flower's downward-facing petals close quickly, giving the plant a shy appearance.
During flowering time, go around to all the plants in your aquarium and give them a gentle tap with your knuckle. This will help to promote seed production and is good fun for you and your fish too! Some species may even allow you to put their seeds in water and they will germinate within days. Once the seeds have produced roots, they can be planted out into larger pots or the aquarium itself.
Mimosa pudica is an excellent plant for beginners who want to grow attractive and unique aquatic plants without spending a lot of money or time. They require very little maintenance and will make a good addition to almost any tank.
The Makabayang Katipunan ng mga Pilipino (Patriotic Association of Filipinos), often known as the Makapili, was a militant organisation created in the Philippines during World War II in 1944 to provide military assistance to the Imperial Japanese Army. Its creation was prompted by the need for Filipino soldiers to replace those who had been drafted into the Japanese army.
Filipinos had no choice but to join the war effort, as they knew that defeat would be devastating for their country. The Japanese government agreed to allow the formation of guerrilla units to assist its efforts against American and Allied forces. A makapili was defined as "a Filipino partisan" or "one who contributes to the success of an undertaking".
In March 1945, after the conclusion of the Manila Campaign when Allied forces captured the city from the Japanese, a meeting was held at which it was decided to continue fighting the enemy using this new strategy. Each province would have its own commander who would report to a general headquarters located in Manila. The Philippine Commonwealth Army was established at this time with Gen. Douglas MacArthur appointed its head.
The Makapili carried out several attacks against American and Japanese targets between then and the end of the war. They also conducted sabotage activities against enemy troops and facilities. One such activity involved destroying water pumps on a plantation owned by the US military in order to prevent them from being used for irrigation purposes.
History and Importance In Japanese, however, maka implies "to spread, sprinkle, or sow seeds" (which has nothing to do with her as far as I know). This makes sense because trees spread their seeds through their branches. The word originates from the Chinese language and means "to scatter one's seed." Thus, maka means "to plant seeds."
In modern Japanese, maka usually refers to seeds that are used for planting crops. There are two types of maka: rice and soybeans. When talking about rice, it is common practice to use the term "to maturate rice," which means to soak raw rice in water until it becomes soft. Then the top layer of the rice is removed so that only the brown layer remains. This is called makagai rice.
Soaking raw rice increases the rate at which it produces starch, which is why farmers need to soak their rice before they plant it. This is also why you often see recipes that call for soaking your grains before cooking them; this is a way of speeding up the process of making them digestible. Soaking beans also speeds up the digestion process, but instead of removing the skin, which doesn't exist on beans, we just boil them until they're soft. The skin comes off during cooking.