#tamarindus

Tu BiShvat started last night! It’s a Jewish holiday celebrating trees! Here are some of my trees!

— Vachellia tortilis (the iconic savannah acacia which was ironically declassified as a proper Acacia - 28 months since sowing)

— Jacaranda mimosifolia (35 months)

— Tamarind seedling (67 days)

Tamarind seedling update! Also a display of them opening their leaves during the day and “sleeping” at night! (Which is always adorable in all plants that do it)

Tamarind

Science time!

The tamarind (Tamarindus indica) is a leguminous tree known for the large brown pods that are seen sold in supermarkets. The pulp on the inside is edible and very sweet and used as an ingredient in other dishes or eaten alone.

I decided to see if I could not only germinate them, but also see if I can get different results from doing different pretreatments on the seeds.

So after eating some (very important part of the scientific process) and collecting a total of 25 seeds, I divided them into four groups created by the manipulation of two variables: a boiling water treatment and an overnight Hydrogen Peroxide soak.

For the hydrogen peroxide treatment the seeds were left in a 3% peroxide solution overnight, as opposed to just tap water for the others. The hot water treatment had the seeds be put into boiling water, which was allowed to cool before the seeds were put into cups for soaking.

Group 1) Control, overnight soak in tap water 2) Boiling pretreatment + soak in tap water 3) Soak in hydrogen peroxide 4) Boiling pretreatment + soak in peroxide

After the soaking period they were placed 4-inch nursery planters in groups of 6 (except for control which has one extra because I didn’t want to waste a seed and wouldn’t work in a formal experiment whoops) in soil I made by mixing 0.5 general purpose soil with 0.25 perlite and 0.25 cactus mix, which I then watered and put plastic wrap over to help hold in moisture. The pots are being kept at room temperature indoors.

A Tamarindu's Festa, localizada no bairro do Rosarinho, no Recife, é uma empresa especializada na produção de doces finos, salgados, tortas especiais, buffets e eventos no geral.

Ela está há mais de 30 anos no mercado (criada em 1985) e já conquistou a imagem de empresa familiar e de produção em grande escala. Ao longo do tempo, a Tamarindu’s, passou por modificações em seu formato e ramo de atuação, deixando de ser um bar de fundo de quintal, inclusive recebendo o nome por causa de um pé de tamarindo plantado no local onde foi criada, para se transformar na empresa de produção de doces e salgados, como é conhecida hoje.

PERSONA

Nome: Tâmara Cristina

Sexo: feminino

Idade: 35 anos

Ocupação: Administradorade empresas

Interesses:cinema, livros, boa comida, viagens e lazer com a família e os amigos

Arquétipo: prestativo

COMPORTAMENTO E PERSONALIDADE

 Apesar de ter que conciliar trabalho e cuidados com a família, Tâmara sempre consegue um tempo para se dedicar ao próximo e fortalecer os vínculos afetivos, além de ser muito eficiente em tudo o que se propõe a fazer. Ela é simpática, dedicada, criativa e inteligente, conseguindo versar conceitos tradicionais e novos para deixar o portfólio dela ainda mais atrativo.   

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