2.1
Another manifestation is the production of light or Bioluminescence, due to the oxidation of a suitable substrate and the interaction of two specific substances that adopt the demonic names of luciferin and luciferase. The efficiency of this combustion is very high, since the amount of energy that is lost as thermal radiation is minimal. Despite being generated in a combustion, it is not capable of raising the temperature even one millionth of a degree. It is therefore a flame that does not give heat, being known as "cold light".

9.1
Attempts to grow edible mycorrhizal mushrooms (EMMs) commenced on the Périgord black truffle (Tuber melanosporum) in France and in Italy by transplanting truffle-colonised seedlings raised in forest nurseries. This technique has been extensively used in the establishment of truffière in European countries and also in Asian and Oceanic countries. Mycorrhizal seedlings of Pinus yunnanensis and P. armandii colonised by matsutake (Tricholoma matsutake) are outplanted into the matsutake-producing forests in southwest China aiming to increase mushroom production.

9.2
Attempts to grow edible mycorrhizal mushrooms (EMMs) commenced on the Périgord black truffle (Tuber melanosporum) in France and in Italy by transplanting truffle-colonised seedlings raised in forest nurseries. This technique has been extensively used in the establishment of truffière in European countries and also in Asian and Oceanic countries. Mycorrhizal seedlings of Pinus yunnanensis and P. armandii colonised by matsutake (Tricholoma matsutake) are outplanted into the matsutake-producing forests in southwest China aiming to increase mushroom production.

5.1
It is presumed that humans began gathering mushrooms for food in prehistoric times. In ancient civilizations such as the Greek, Roman, and Hindu, mushrooms were considered sacred foods. And based on data in the work of Fray Bernardino de Sahagún and fragments of the Popol Vuh and Chilam Balam, it is also believed that in pre-Hispanic Mesoamerican cultures, mushrooms acquired a high rank and came to be considered the food of gods and kings.

5.2
It is presumed that humans began gathering mushrooms for food in prehistoric times. In ancient civilizations such as the Greek, Roman, and Hindu, mushrooms were considered sacred foods. And based on data in the work of Fray Bernardino de Sahagún and fragments of the Popol Vuh and Chilam Balam, it is also believed that in pre-Hispanic Mesoamerican cultures, mushrooms acquired a high rank and came to be considered the food of gods and kings.

5.3
It is presumed that humans began gathering mushrooms for food in prehistoric times. In ancient civilizations such as the Greek, Roman, and Hindu, mushrooms were considered sacred foods. And based on data in the work of Fray Bernardino de Sahagún and fragments of the Popol Vuh and Chilam Balam, it is also believed that in pre-Hispanic Mesoamerican cultures, mushrooms acquired a high rank and came to be considered the food of gods and kings.

20.1
Many fungi are hyperaccumulators, meaning they are able to concentrate toxins in their fruiting bodies for later removal. This is usually true for populations that have been exposed to contaminants for a long time, and have developed a high tolerance. Hyperaccumulation occurs via biosorption on the cellular surface, where the metals enter the mycelium passively with very little intracellular uptake.