thread monochrome-Inky cap beginning to be destroyd is a photograph by Leif Sohlman which was uploaded on September 17th, 2014.
thread monochrome-Inky cap beginning to be destroyd
Thread monochrome-Inky cap beginning to be destroyd. The skin on the top of the mushroom is partly vanished and the thread beneath is... more
by Leif Sohlman
Title
thread monochrome-Inky cap beginning to be destroyd
Artist
Leif Sohlman
Medium
Photograph - Photo Photography
Description
thread monochrome-Inky cap beginning to be destroyd. The skin on the top of the mushroom is partly vanished and the thread beneath is visible.thread-Inky cap beginning to be destroyd, this grey mushroom has a black border on the edge of the hat which has tones in brown. Those species was found in the Grongarn (grongarn, groengarn) skog (forest) Enk�ping (Enkoping, Enkoeping) creek on September 10, 2014. It is typical to find mushrooms in autumn, fall, in Sweden. Some species are eatable other more or less poisous. This original macro photography was taken by Leif Sohlman on September 10, 2014 with a canon 5D mk III. This is a sepia variation.
Coprinellus micaceus is a common species of fungus in the family Psathyrellaceae with a cosmopolitan distribution. The fruit bodies of the saprobe typically grow in clusters on or near rotting hardwood tree stumps or underground tree roots. Depending on their stage of development, the tawny-brown mushroom caps may range in shape from oval to bell-shaped to convex, and reach diameters up to 3 cm (1.2 in). The caps, marked with fine radial grooves that extend nearly to the center, rest atop whitish stems up to 10 cm (3.9 in) long. In young specimens, the entire cap surface is coated with a fine layer of reflective mica-like cells that provide the inspiration for both the mushroom's species name and the common names mica cap, shiny cap, and glistening inky cap. Although small and with thin flesh, the mushrooms are usually bountiful, as they typically grow in dense clusters. A few hours after collection, the gills will begin to slowly dissolve into a black, inky, spore-laden liquid�an enzymatic process called autodigestion or deliquescence. The fruit bodies are edible before the gills blacken and dissolve, and cooking will stop the autodigestion process.
Honored to be recognized in
Amateur Photographers 09/17/2014
Amazing FAA Photographers 09/18/2014
Anything Photograps 09/22/2014
Google Gallery 09/24/2014
Premium FAA Artists 09/26/2014
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Uploaded
September 17th, 2014
