Talk:Clavulina cristata
 | A fact from Clavulina cristata appeared on Wikipedia's Main Page in the Did you know column on 24 January 2009, and was viewed approximately 952 times (disclaimer) (check views). The text of the entry was as follows:
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WikiProject Food and drink Tagging
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Alpha-Parinaric acid
editI've included here the (translated) abstract for the Japanese journal article[1] referenced in the article available from the ISI Web of Knowledge database, to help clarify that it is indeed Clavulina cristata being referred to:
The lipids of seven species of Basidiomycotina (Lepista-sordida, Amanita-pantherina, Russula-emetica, Russula-nigricans, Lactarius-vellereus, Clavulina-cristata and Polyporus-squmosus) and the species of Ascomycotina (Morchella-esculenta, Morchella-elata and Pezia-vesiculosa) were studied for determination of total lipid, neutral lipid, glycolipid and phosholipid content and fatty acid composition. The major fatty acid components of all samples were 16:0, 18:1 and 18:2, but 18:0 was found in L. vellereus in considerable amounts. Two unusual fatty acids cis-9, trans-11, trans-13, cis-15-octadecatetraenoic acid and cis-9, cis-14-, octadecadien-, 12-ynoic acid were also detected as fatty acid components of C. cristata. Their structures were assigned based on chromatographic and UV and GC-MS spectrometric data as well as a comparison with the authentic samples.
- ^ Endo et al. 1991. Characterization of the hydroxy fatty acid content of Basidiomycotina 40(7):574-577.
Move to C. cristalloides?
editAccording to the synonym list, cristalloides is the currently used name. --193.213.155.210 (talk) 07:13, 19 October 2018 (UTC)
It's hard to see any good reason for using the out-of-date classification cristata for this species. --213.31.16.54 (talk) 14:13, 27 December 2021 (UTC)