### fungus:

Puffball
* All puffballs are edible while young and still pure white inside.
* Most puffballs absorb liquids.
* Most puffballs are edible when young
  - safe to eat, although rare reactions have been reported
  - become noticeable in late summer and fall
  - have meat
  - occur in woodlands
  - produce spores
* Some puffballs absorb cook oil
* Some puffballs belong to different genus
  - contain spores
* Some puffballs grow in colonies
* Some puffballs have black interiors
  - fleshy interiors
* also can grow to impressive sizes.
* are another great edible, found in fields and gravelly compacted soil around the world
  - edible, but only when the flesh is young and white
  - funguses
  - funny fungi that seek to offend
* are good eating when sliced, dipped in batter, and fried
  - to eat as long as the flesh is white, dry and compact
  - round or pear-shaped fruiting bodies that contain spores
  - spherical fruiting bodies that contain spores
  - the member of fungus in the division Basidiomycota
  - usually white and light brown and inside is all-white
* are white and solid on the inside with no gills
  - inside and one texture
* come in many sizes, some as small as a marble and some as large as a basketball.
* have a small pore on the top where the spores are released
* includes cell membranes
  - cells
  - corpi
  - cytoplasm
  - myceliums
  - nuclei
  - plasma membranes
  - sections
  - vacuoles
* live on dead organic matter.
* turn a pleasing golden yellow when fried.

### fungus | puffball:

False puffball
* are hard like rock or brittle.
+ Puffball: Fungi
  * A 'puffball' is the common name for a member of several groups of fungi in the division Basidiomycota. Puffballs include the genera of  'Calvatia', 'Calbovista' and 'Lycoperdon'. All false puffballs are inedible, as they are tough and bitter to taste. The genus 'Scleroderma', which has a young purple gleba, should be avoided.

Giant puffball
* Most giant puffballs produce spores.
* Some giant puffballs absorb nutrients
  - have fleshy interiors
* are found in the central and eastern USA and Canada
  - saprotrophs, meaning they feed on dead organic matter
  - white with firm white flesh inside
* grows on the sloping areas of bare earth in urban areas.
* live generally in at the edges of forested areas, or in meadows.

### fungus:

Pythium
* also can rot the base of unrooted cuttings
  - causes damping off
* are funguses.
* causes a watery, straw colored decay of the roots
  - black lesions on the roots, and the medium has a musty smell
* causes seed and root rots and preemergence damping off
  - rot or kills young seedlings before or shortly after emergence
* favors cool soil conditions and usually affects early seeded beans.
  - spread by spores
* is also a problem in locations where the same crop is planted year after year
  - an important root rot disease of greenhouse ornamental plants
  - another common pathogen across the Cotton Belt
* is most common when turf is too wet
  - damaging to cotton seedlings at low temperatures and high soil moisture content
  - prevalent when rapeseed is planted late
  - one of the fungal agents that cause replant disease in apple
  - the most important damping-off fungus
* major problem in hydroponic systems.
* parasitic water-mold fungus favored by cool, wet conditions.
* parasitic, water-mold fungus which favors cool, wet soil conditions.
* rot is most severe in poorly drained soils.
* survives by producing resistant structures called oospores in dead roots
  - indefinitely in soil by producing oospores
* typically attacks the root tips first and then progresses upward within the root system.
* usually attacks roots from the ends or tips, causing a soft, brown rotting as it progresses
  - causes little reduction in yields
* water-mold and is favored by saturated soil conditions and high soluble salts.