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The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus (from Latin "oak tree"), and some related genera, notably Cyclobalanopsis and Lithocarpus. The genus is native to the northern hemisphere, and includes deciduous and evergreen species extending from cold latitudes to tropical Asia and the Americas.
Oaks have spirally arranged leaves, with a lobed margin in many species; some have serrated leaves or entire leaves with a smooth margin. The flowers are catkins, produced in spring. The fruit is a nut called an acorn, borne in a cup-like structure known as a cupule; each acorn contains one seed (rarely two or three) and takes 6-18 months to mature, depending on species. The "live oaks" (oaks with evergreen leaves) are not a distinct group, instead with their members scattered among the sections below.
Uses
Oaks are hardwood trees. Oak wood has a density of about 0.75 g/cm³, great strength and hardness, and is very resistant to insect and fungal attack because of its high tannin content. It also has very attractive grain markings, particularly when quarter-sawn. Wide, quarter-sawn boards of oak have been prized since the Middle Ages for use in interior panelling of prestigious buildings such as the debating chamber of the British House of Commons in London, England, and in the construction of fine furniture. Oak wood, from Quercus robur and Q. petraea, was used in Europe for the construction of ships until the 19th century, and was the principal timber used in the construction of European timber-framed buildings. Today oakwood is still commonly used for furniture making and flooring, timber frame buildings, and for veneer production. Barrels in which red wines, sherry, brandy and spirits such as Scotch whisky and Bourbon whiskey are aged are made from European and American oak. The use of oak in wine can add many different dimensions to wine based on the type and style of the oak. Oak barrels, which may be charred before use, contribute to the color taste and aroma, of the contents, imparting a desirable oaky vanillin flavour to these drinks. The great dilemma for wine producers is to choose between French and American oakwoods. French oaks (Quercus robur, Q. petraea) give the wine greater refinement and are chosen for best wines since they increase the price compared to those aged in American oak wood. [1] American oak contributes greater texture and resistance to ageing, but produces more violent wine bouquets.[1] Oak wood chips are used for smoking fish, meat, cheeses[2] [3] and other foods.