noun
definition
An edible mushroom of genus Boletus.
Examples of boletus in a Sentence
The Fungi that have been discovered taking part in the union include Eurotium, Pythiam, Boletus, A garicus, Lactarias, Penscillium and many others of less frequent occurrence.
Boletus edulis, in the Oriental Trehala and in ergot of rye; melibiose, C12H22011, formed, with fructose, on hydrolysing the trisaccharose melitose (or raffinose), C18H32016.5H20, which occurs in Australian manna and in the molasses of sugar manufacture; touranose, C12H22011, formed with d-glucose and galactose on hydrolysing another trisaccharose, melizitose, C,8H32016 2H20, which occurs in Pinus larix and in Persian manna; and agavose, C12H22011, found in the stalks of Agave americana.
It is found in the form of its acid potassium salt in many plants, especially in wood-sorrel (Oxalis acetosella) and in varieties of Rumex; as ammonium salt in guano; as calcium salt in rhubarb root, in various lichens and in plant cells; as sodium salt in species of Salicornia and as free acid in varieties of Boletus.
Among the enzymes already extracted from fungi are invertases (yeasts, moulds, &c.), which split cane-sugar and other complex sugars with hydrolysis into simpler sugars such as dextrose and levulose; diastases, which convert starches into sugars (Aspergillus, &c.); cytases, which dissolve cellulose similarly (Botrytis, &c.); peptases, using the term as a general one for all enzymes which convert proteids into peptones and other bodies (Penicillium, &c.); lipases, which break up fatty oils (Empusa, Phycomyces, &c.); oxydases, which bring about the oxidations and changes of colour observed in Boletus, and zymase, extracted by Buchner from yeast, which brings about the conversion of sugar into alcohol and carbondioxide.
The recent observations and exceedingly ingenious experiments of Falck have shown that the sporophores of the Basidiomycetesespecially the large sporophores of such forms as Boletus, Polyporus- contain quantities of reserve combustible material which are burnt up by the active metabolism occurring when the fruit-body is ripe.
One of the greatest favourites for the table is Boletus edulis, recognized by its brown cap and white pores which become green when old.
There are forty-nine British species of Boletus.