1. Lotus Effect Gyöngyi Bujdosó IT Skills Course
University of Debrecen, February 27, 2018

2. Nelumbo nucifera Nelumbo nucifera, known as
Indian lotus,
sacred lotus,
bean of India, or
simply lotus
A plant in the Nelumbonaceae family
Botanically, Nelumbo nucifera (Gaertn.)
Its former names,
Nelumbium speciosum or
Nymphaea nelumbo.

3. Nelumbo nucifera Aquatic perennial Under favorable circumstances
its seeds may remain viable for many years,
the oldest recorded lotus germination
being from that of seeds 1300 years old
recovered from a dry lakebed
in northeastern China.

4. Lotus root Underwater Asian root vegetable
Shape similar to a long squash, which may grow up to four feet in length.
Color: Reddish brown covered root
Use:
can be cooked
peel before using
Interior:
white
lacy looking with hollow areas
taste and texture
sweet
crunchy

5. Lotus Leaf On Tropileum May The lotus effect
very high water repellency (superhydrophobicity) exhibited on
leaves of the lotus flower.
other plants
insects
On Tropileum May

6. Lotus Leaf The lotus effect On Tropileum May
very high water repellency (superhydrophobicity) exhibited on
leaves of the lotus flower.
other plants
insects
On Tropileum May

8. Nelumbo nucifera, known by a number of names including Indian lotus, sacred lotus, bean of India, or simply lotus, is a plant in the Nelumbonaceae family. Botanically, Nelumbo nucifera (Gaertn.) may also be referred to by its former names, Nelumbium speciosum or Nymphaea nelumbo.
This plant is an aquatic perennial. Under favorable circumstances its seeds may remain viable for many years, with the oldest recorded lotus germination being from that of seeds 1300 years old recovered from a dry lakebed in northeastern China.
Lotus root is an underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length. The reddish brown covered root should be peeled before using, uncovering a white, lacy looking interior with hollow areas running the length of the root. It has a sweet taste and crunchy texture, which is maintained when cooked.
The lotus effect refers to the very high water repellency (superhydrophobicity) exhibited by the leaves of the lotus flower.
This effect can easily be demonstrated in many other plants, for example tropaeolum, cane and columbine, and on the wings of certain insects.
Three main variations are known: blue lotus, white lotus and Indian lotus