Glycine max

***Glycine max*** (binomen ab Elmer Drew Merrill anno 1917 statutum) est species plantarum florentium familiae Faboidearum, in Asia Occidentali genita. In taxinomia hodie valida, genus *Glycine* in duo subgenera dividitur, videlicet *Glycine* iterum et *Soja* (Moench). Subgenus *Soja* plantam excultam, *G. max* (L., Merrill), et incultam, *G. soja* (Sieb. & Zucc.), complectitur. Ambae species sunt plantae annuae.
thumb|upright=0.6|left|Varietates soiae multos usus habent.
[thumb|left|*Glycine max* in [Kewaunee Comites|Kewaunee Comite Visconsiniae Civitatum Foederatarum crescit.]]

Auctu, habitu, altitudine variari potest. Folia sunt trifoliolata, tribus foliolis per folium, et foliola sunt 6–15&thinsp;cm longa et 2–7&thinsp;cm lata. Cadunt folia antequam semina maturescant. Flores, parvi, inconspicuus, fertiles in se, in axilla folii feruntur, albi, rosei, vel purpurei. Fructus est legumen pilosum, quod in racemis 3–5 crescit, legumine etiam 3–8&thinsp;cm longo et plerumque 2–4 semina (raro plura) 5–11&thinsp;mm diametro continente.

Planta edulis solum in agris cultis, sed *G. soja* fera in Iaponia, Corea, Russia, Sina, et Taivania crescit. *Glycine soja* est soiae progenitor. Tempore praesente, subgenus *Glycine* consistit in saltem sedecim speciebus perennibus incultis; exempli gratia, *Glycine canescens* et *G. tomentella* (Hayata), quae in Australia et Papua Nova Guinea vigent.

## Nomen 
Planta semenque Latine a primis scriptoribus **phaseolus Iaponicus** appellata sunt, inter quos Ioannes Raius botanista anno 1704: "Phaseolus Japonicus fructu albo, ex quo *soia* conficiunt". Ita primus auctorum Latinorum condituram soiam refert. Compendiosissime scribere potuit quia collega  pharmacologus descriptionem paulo pleniorem parabat quae anno insequenti apud idem prelum prodit, verbis quae sequuntur:
:Soia offic., phaseolus Japonicus, ex quo Japonensium Soia, qui intinctús species est, conficitur ... Species phaseoli parvi albi ... e qua conficiunt condimentum *ketchup* dictum, duum generum, liquidum nimirum et solidum. Huius notitiam debemus botanico erudito D. Paulo Hermanno nuper defuncto, qui eam doctissimo amico nostro D. Gulielmo Sherrard LL.D. communicavit ...".
Ille ergo nomen **soia officinalis** ad plantam applicavit, vocabulo Latino "soia" usurpato quod praesertim liquamen ex seminibus factum significat.

Nomen *Glycine* ad genus propositum est a Linnaeo (1737) in prima *Generum Plantarum* libri editione, probabiliter a Graeco *glykys* 'dulcis' deductum; nomen speciale *soja* retinuit, quod etiam hodie in binomine speciei silvaticae videtur.

Planta aliquando appellatur *maior faba* (大豆, Sinice *dàdòu,* Iaponiense *daizu*); in Vietnamia, *đậu tương* et *đậu nành.* Planta immatura et eius cibus coctus Iaponice appellantur *edamame*.

## Origo et historia 
Cultura crebra et assidua *Glycines max* in Asia orientali observatur, videlicet media in Serica sub cultibus humanis Yangshao et Longshan ab annis fere 5250 a.p., in Iaponia medio sub cultu Jomon ab 5000 a.p., in Corea medio sub cultu Chulmun apud Pyeonggeodong ab 4750 a.p., in Serica boreo-orientali apud Xinglonggou ab 4000 a.p. Quo aevo locis ut videtur pluribus *G. max*, species cultivationis humanae, evolvi coepit e *G. soja* specie silvatica iam culta. Sed multo antea ab annis fere 9000–8600 a.p. apud Jiahu cultura leguminis *Glycinis* una cum *Oryza* cereali ab archaeologis refertur.

## Usus 
Semina multos usus habent. Ex eis conficiuntur liquamen quod Latine soia appellatur, lac soiae, *miso* seu pulmentum, *tempeh* seu , *doufu* vel *tofu*, oleum soiae, germina soiae necnon farina quae praesertim ad pabulatum adhibetur.

## Notae 
## Bibliographia 
[thumb|*Glycine max* per [Asiam et Americam Septentrionalem et Australem colitur.]]
; Fontes antiquiores
* c. 160 : 
* saec. VI medio : 
* c. 1250 : Lin Hong, *Simplicia montani victualia* (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in *Études chinoises* vol. 16 (1997) pp. 7-57; vide et  pp. 31-32)
* 1330 : 
* 1596 : 
* 1676 : Domingo Fernández Navarrete, *Tratados historicos, politicos, ethicos y religiosos de la monarchia de China* (Matriti, 1676) p. 347 (cf. William Shurtleff, Akiko Aoyagi, *History of Tofu and Tofu Products (965 CE to 2013)* [Soyinfo Center, 2013] )
* 1705 : 
* 1712 : 
* 1750 :  vol. 5 p. 388 ("cadelium"); cf.  p. 274
* 1790 : 
* 1798 : [Johann?] Beckmann, "Account of the methods employed in Japan and China to prepare soy, with some observations on the bean from which it is produced" in *Philosophical Magazine* vol. 1 (1798) pp. 342-345
* 1848 : "Da dou" in , *Tractatus nominum naturaeque plantarum* [植物名實圖攷] (Taiyuan, 1848) (fide  pp. 220-221)
* 1910 : Charles V. Piper, William J. Morse, *The Soy Bean: history, varieties and field studies*. Vasingtoniae: Department of Agriculture, 1910 Textus apud *Internet Archive*

; Eruditio recentior
* "Soy: as beans, sauce, paste and sprouts" in *Flavor & Fortune* vol. 26 no. 2 (2019) pp. 15-20
* Zeki Berk, *Technology of Production of Edible Flours and Protein Products from Soybeans*. Romae: Food and Agriculture Organization of the United Nations, 1992
* Gyuhwa Chung, Ram J. Singh, "Broadening the Genetic Base of Soybean: A Multidisciplinary Approach" in *Critical Reviews in Plant Sciences* vol. 27 (2008) pp. 295—341
* Sidney Joseph Circle, Allan H. Smith, *Soybeans: Chemistry and Technology*. Westport Connecticutae: Avi Publishing, 1972. ISBN 978-0-87055-111-6
* Christopher T. Cordle, "Soy Protein Allergy: Incidence and Relative Severity" in *Journal of Nutrition* vol. 134 (2004) pp. 1213S–1219S
* M. Diana van Die et al., "Soy and soy isoflavones in prostate cancer: a systematic review and meta-analysis of randomized controlled trials" in *BJU International* vol. 113 (2014) pp. E119–E130
* Juan Guo et al., "A single origin and moderate bottleneck during domestication of soybean (Glycine max): implications from microsatellites and nucleotide sequences" in *Annals of Botany* 106 (2010) pp. 505-514 JSTOR
* Yingpeng Han et al., "Domestication footprints anchor genomic regions of agronomic importance in soybeans" in *New Phytologist* vol. 209 (2016) pp. 871-884 JSTOR
* Glen L. Hartman, Ellen D. West, Theresa K. Herman, "Crops that feed the World 2. Soybean—worldwide production, use, and constraints caused by pathogens and pests" in *Food Security* vol. 3 (2011) pp. 5–17
* Glen L. Hartman et al., "Organically Grown Soybean Production in the USA: Constraints and Management of Pathogens and Insect Pests" in *Agronomy* vol. 6 (2016)
* T. Hymowitz, "On the domestication of the soybean" in *Economic Botany* vol. 24 (1970) pp. 408–421
* T. Hymowitz, C. A. Newell, "Taxonomy of the genus Glycine, domestication and uses of soybeans" in *Economic Botany* vol. 35 (1981) pp. 272–288 JSTOR
* David L. Hyten et al., "Impacts of Genetic Bottlenecks on Soybean Genome Diversity" in  vol. 103 (2006) pp. 16666-16671 JSTOR
* Hon-Ming Lam et al., "Resequencing of 31 Wild and Cultivated Soybean Genomes Identifies Patterns of Genetic Diversity and Selection" in *Nature Genetics* vol. 42 (2010) pp. 1053-1059
* 
* KeShun Liu, *Soybeans: Chemistry, Technology, and Utilization*. Berolini: Springer, 1997. ISBN 978-0-8342-1299-2
* Edmund W. Lusas, Mian N. Riaz, "Soy Protein Products: Processing and Use" in *Journal of Nutrition* vol. 125 (1995) pp. 573S–580S
* C. A. Newell, T. Hymowitz, "Hybridization in the Genus Glycine Subgenus Glycine Willd. (Leguminosae, Papilionoideae)" in *American Journal of Botany* vol. 70 (1983) pp. 334–348 JSTOR
* Matthew Roth, *Magic Bean: The Rise of Soy in America*. Lawrence Kansiae: University Press of Kansas, 2018. ISBN 978-0-7006-2633-5
* Jonathan D. Sauer, *Historical Geography of Crop Plants: A Select Roster*. CRC Press, 1993
* Jeremy Schmutz et al., "Genome sequence of the palaeopolyploid soybean" in *Nature* vol. 463 (2010) pp. 178–183
* 
* 
* R. Wilson, "Soybean: Market Driven Research Needs" in G. Stacey, ed., *Genetics and genomics of soybean* (Berolini: Springer Verlag, 2008) cap. 1
* Lin Yan, Edward L. Spitznagel, "Soy consumption and prostate cancer risk in men: a revisit of a meta-analysis" in *American Journal of Clinical Nutrition* vol. 89 (2009) pp. 1155–1163

; Praecepta culinaria
* 1796 : Yuan Mei, *Suiyuan shidan* (Sean J. S. Chen, ed. et interpr., 香珠豆 = “Fragrant Pearl” Beans)

; Aliae encyclopaediae
* Christine Madeleine Du Bois, Sidney W. Mintz, "Soy" in Solomon H. Katz, ed., *Encyclopedia of Food and Culture* (Novi Eboraci: Scribner, 2003) vol. 3 pp. 322-326

## Nexus externi 

Fasciculus:So_3.jpg
Fasciculus:Lait-soya-soja-beans-legumineuse-Pixabay.jpg
Fasciculus:Kalo_Bhatmas.jpg
Fasciculus:Soybean Oil, Meal and Beans (10059732523).jpg
Fasciculus:Soy_powder.jpg


Categoria:Alimenta Sinensia
Categoria:Fruges Asiae orientalis
Categoria:Inventiones Sinarum
Categoria:Legumina
Categoria:Phaseoleae
Categoria:Plantae fibrosae
Categoria:Species plantarum
Categoria:Taxa Merrill
Categoria:Taxa 1917