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Remarkably, seeds such as soybeans containing very high levels of protein can undergo desiccation, yet survive and revive after water absorption. Carl Leopold, son of Aldo Leopold, began studying this capability at the Boyce Thompson Institute for Plant Research at Cornell University in the mid-1980s.
He found soybeans and corn to have a range of soluble carbohydrates protecting the seed's cell viability.
Subsequent to this first pair, mature nodes form compound leaves with three blades.
Mature trifoliolate leaves, having three to four leaflets per leaf, are often between 6–15 cm (2.4–5.9 in) long and 2–7 cm (0.79–2.76 in) broad.
Fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The first stage of growth is germination, a process which first becomes apparent as a seed's radicle emerges.