1.
Indian English
–
Indian English is any of the forms of English characteristic of India. English is a lingua franca of India, though English is one of the two official languages of the Union Government of India, only a few hundred thousand Indians have English as their first language. Among women, the percentages were 83 percent speaking no English,17 percent speaking at least some English. The number of English-medium school students in India increased from over 15 million in 2008–09 to 29 million by 2013–14, in December 2015, the Supreme Court of India ruled that English is the only court language. India ranks 22 out of 72 countries in the 2016 EF English Proficiency Index published by the EF Education First, the index gives the country a score of 57.30 indicating moderate proficiency. India ranks 4th out of 19 Asian countries included in the index, among Asian countries, Singapore, Malaysia and the Philippines received higher scores than India. Indian English generally uses the Indian numbering system, idiomatic forms derived from Indian literary languages and vernaculars have been absorbed into Indian English. Nevertheless, there remains general homogeneity in phonetics, vocabulary, English language public instruction began in India in the 1830s during the rule of the East India Company. In 1835, English replaced Persian as the language of the Company. Lord Macaulay played a role in introducing English and western concepts to education in India. He supported the replacement of Persian by English as the language, the use of English as the medium of instruction in all schools. Throughout the 1840s and 1850s, primary-, middle-, and high-schools were opened in districts of British India. In 1857, just before the end of Company rule, universities modelled on the University of London and using English as the medium of instruction were established in Bombay, Calcutta and Madras. During subsequent Crown Rule in India, or the British Raj, lasting from 1858 to 1947 and this was driven in part by the gradually increasing hiring of Indians in the civil services. At the time of Indias independence in 1947, English was the only lingua franca in the country. After Indian Independence in 1947, Hindi was declared the first official language, due to protests from Tamil Nadu and other non-Hindi-speaking states, it was decided to temporarily retain English for official purposes until at least 1965. By the end of period, however, opposition from non-Hindi states was still too strong to have Hindi declared the sole language. With this in mind, the English Language Amendment Bill declared English to be an associate language until such time as all non-Hindi States had agreed to its being dropped and this hasnt yet occurred, and it is still widely used
Indian English
2.
Pulse (legume)
–
A legume is a plant or its fruit or seed in the family Fabaceae. Legumes are grown agriculturally, primarily for their grain seed called pulse, for forage and silage. Well-known legumes include alfalfa, clover, peas, beans, lentils, lupin bean, mesquite, carob, soybeans, peanuts, Fabaceae is the most common family found in tropical rainforests and in dry forests in the Americas and Africa. A legume fruit is a dry fruit that develops from a simple carpel. A common name for type of fruit is a pod, although the term pod is also applied to a number of other fruit types, such as that of vanilla. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules, for that reason, they play a key role in crop rotation. The term pulse, as used by the United Nations Food and this excludes green beans and green peas, which are considered vegetable crops. Also excluded are seeds that are grown for oil extraction. However, in usage, these distinctions are not always clearly made. Some Fabaceae, such as Scotch broom and other Genisteae, are leguminous but are not called legumes by farmers. Farmed legumes can belong to many classes, including forage, grain, blooms, pharmaceutical/industrial, fallow/green manure. Most commercially farmed species fill two or more roles simultaneously, depending upon their degree of maturity when harvested, grain legumes are cultivated for their seeds. The seeds are used for human and animal consumption or for the production of oils for industrial uses, grain legumes include beans, lentils, lupins, peas, and peanuts. Like other plant-based foods, pulses contain no cholesterol and little fat or sodium, Legumes are also an excellent source of resistant starch which is broken down by bacteria in the large intestine to produce short-chain fatty acids used by intestinal cells for food energy. Preliminary studies in humans include the potential for regular consumption of legumes in a diet to affect metabolic syndrome. There is evidence that a portion of pulses in a diet may lower blood pressure and reduce LDL cholesterol levels. Some, like alfalfa, clover, vetch, stylo, or Arachis, are sown in pasture, other forage legumes such as Leucaena or Albizia are woody shrub or tree species that are either broken down by livestock or regularly cut by humans to provide livestock feed. Legume species grown for their flowers include lupins, which are farmed commercially for their blooms as well as being popular in gardens worldwide, industrially farmed legumes include Indigofera and Acacia species, which are cultivated for dye and natural gum production, respectively
Pulse (legume)
–
Depending on the variety,
Phaseolus vulgaris (a pulse) may be called "common bean", "kidney bean", "haricot bean", "pinto bean", "navy bean", among other names.
3.
Taxonomy (biology)
–
Taxonomy is the science of defining groups of biological organisms on the basis of shared characteristics and giving names to those groups. The exact definition of taxonomy varies from source to source, but the core of the remains, the conception, naming. There is some disagreement as to whether biological nomenclature is considered a part of taxonomy, the broadest meaning of taxonomy is used here. The word taxonomy was introduced in 1813 by Candolle, in his Théorie élémentaire de la botanique, the term alpha taxonomy is primarily used today to refer to the discipline of finding, describing, and naming taxa, particularly species. In earlier literature, the term had a different meaning, referring to morphological taxonomy, ideals can, it may be said, never be completely realized. They have, however, a value of acting as permanent stimulants. Some of us please ourselves by thinking we are now groping in a beta taxonomy, turrill thus explicitly excludes from alpha taxonomy various areas of study that he includes within taxonomy as a whole, such as ecology, physiology, genetics, and cytology. He further excludes phylogenetic reconstruction from alpha taxonomy, thus, Ernst Mayr in 1968 defined beta taxonomy as the classification of ranks higher than species. This activity is what the term denotes, it is also referred to as beta taxonomy. How species should be defined in a group of organisms gives rise to practical and theoretical problems that are referred to as the species problem. The scientific work of deciding how to define species has been called microtaxonomy, by extension, macrotaxonomy is the study of groups at higher taxonomic ranks, from subgenus and above only, than species. While some descriptions of taxonomic history attempt to date taxonomy to ancient civilizations, earlier works were primarily descriptive, and focused on plants that were useful in agriculture or medicine. There are a number of stages in scientific thinking. Early taxonomy was based on criteria, the so-called artificial systems. Later came systems based on a complete consideration of the characteristics of taxa, referred to as natural systems, such as those of de Jussieu, de Candolle and Bentham. The publication of Charles Darwins Origin of Species led to new ways of thinking about classification based on evolutionary relationships and this was the concept of phyletic systems, from 1883 onwards. This approach was typified by those of Eichler and Engler, the advent of molecular genetics and statistical methodology allowed the creation of the modern era of phylogenetic systems based on cladistics, rather than morphology alone. Taxonomy has been called the worlds oldest profession, and naming and classifying our surroundings has likely been taking place as long as mankind has been able to communicate
Taxonomy (biology)
–
Title page of
Systema Naturae, Leiden, 1735
Taxonomy (biology)
–
Evolution of the
vertebrates at class level, width of spindles indicating number of families. Spindle diagrams are typical for
Evolutionary taxonomy
Taxonomy (biology)
–
The same relationship, expressed as a
cladogram typical for
cladistics
Taxonomy (biology)
–
Type specimen for
Nepenthes smilesii, a tropical
pitcher plant.
4.
Plant
–
Plants are mainly multicellular, predominantly photosynthetic eukaryotes of the kingdom Plantae. The term is generally limited to the green plants, which form an unranked clade Viridiplantae. This includes the plants, conifers and other gymnosperms, ferns, clubmosses, hornworts, liverworts, mosses and the green algae. Green plants have cell walls containing cellulose and obtain most of their energy from sunlight via photosynthesis by primary chloroplasts and their chloroplasts contain chlorophylls a and b, which gives them their green color. Some plants are parasitic and have lost the ability to produce amounts of chlorophyll or to photosynthesize. Plants are characterized by sexual reproduction and alternation of generations, although reproduction is also common. There are about 300–315 thousand species of plants, of which the great majority, green plants provide most of the worlds molecular oxygen and are the basis of most of Earths ecologies, especially on land. Plants that produce grains, fruits and vegetables form humankinds basic foodstuffs, Plants play many roles in culture. They are used as ornaments and, until recently and in variety, they have served as the source of most medicines. The scientific study of plants is known as botany, a branch of biology, Plants are one of the two groups into which all living things were traditionally divided, the other is animals. The division goes back at least as far as Aristotle, who distinguished between plants, which generally do not move, and animals, which often are mobile to catch their food. Much later, when Linnaeus created the basis of the system of scientific classification. Since then, it has become clear that the plant kingdom as originally defined included several unrelated groups, however, these organisms are still often considered plants, particularly in popular contexts. When the name Plantae or plant is applied to a group of organisms or taxon. The evolutionary history of plants is not yet settled. Those which have been called plants are in bold, the way in which the groups of green algae are combined and named varies considerably between authors. Algae comprise several different groups of organisms which produce energy through photosynthesis, most conspicuous among the algae are the seaweeds, multicellular algae that may roughly resemble land plants, but are classified among the brown, red and green algae. Each of these groups also includes various microscopic and single-celled organisms
Plant
–
Green algae from
Ernst Haeckel 's
Kunstformen der Natur, 1904.
Plant
–
Had'n
Plant
–
Dicksonia antarctica, a species of
tree fern
Plant
–
A petrified log in
Petrified Forest National Park.
5.
Angiosperms
–
The flowering plants, also known as Angiospermae or Magnoliophyta, are the most diverse group of land plants, with 416 families, approx. 13,164 known genera and a total of c.295,383 known species, etymologically, angiosperm means a plant that produces seeds within an enclosure, in other words, a fruiting plant. The term angiosperm comes from the Greek composite word meaning enclosed seeds, the ancestors of flowering plants diverged from gymnosperms in the Triassic Period, during the range 245 to 202 million years ago, and the first flowering plants are known from 160 mya. They diversified extensively during the Lower Cretaceous, became widespread by 120 mya, angiosperms differ from other seed plants in several ways, described in the table. These distinguishing characteristics taken together have made the angiosperms the most diverse and numerous land plants, the amount and complexity of tissue-formation in flowering plants exceeds that of gymnosperms. The vascular bundles of the stem are arranged such that the xylem and phloem form concentric rings, in the dicotyledons, the bundles in the very young stem are arranged in an open ring, separating a central pith from an outer cortex. In each bundle, separating the xylem and phloem, is a layer of meristem or active formative tissue known as cambium, the soft phloem becomes crushed, but the hard wood persists and forms the bulk of the stem and branches of the woody perennial. Among the monocotyledons, the bundles are more numerous in the stem and are scattered through the ground tissue. They contain no cambium and once formed the stem increases in diameter only in exceptional cases, the characteristic feature of angiosperms is the flower. Flowers show remarkable variation in form and elaboration, and provide the most trustworthy external characteristics for establishing relationships among angiosperm species, the function of the flower is to ensure fertilization of the ovule and development of fruit containing seeds. The floral apparatus may arise terminally on a shoot or from the axil of a leaf, occasionally, as in violets, a flower arises singly in the axil of an ordinary foliage-leaf. There are two kinds of cells produced by flowers. Microspores, which divide to become pollen grains, are the male cells and are borne in the stamens. The female cells called megaspores, which divide to become the egg cell, are contained in the ovule. The flower may consist only of parts, as in willow. Usually, other structures are present and serve to protect the sporophylls, the individual members of these surrounding structures are known as sepals and petals. The outer series is usually green and leaf-like, and functions to protect the rest of the flower, the inner series is, in general, white or brightly colored, and is more delicate in structure. It functions to attract insect or bird pollinators, attraction is effected by color, scent, and nectar, which may be secreted in some part of the flower
Angiosperms
Angiosperms
–
Bud of a pink
rose
Angiosperms
–
Flowers of
Malus sylvestris (crab apple)
Angiosperms
–
Flowers and leaves of
Oxalis pes-caprae (Bermuda buttercup)
6.
Eudicots
–
The eudicots, Eudicotidae or eudicotyledons are a monophyletic clade of flowering plants that had been called tricolpates or non-magnoliid dicots by previous authors. The close relationships among flowering plants with tricolpate pollen grains was initially seen in studies of shared derived characters. These plants have a trait in their pollen grains of exhibiting three colpi or grooves paralleling the polar axis. Later molecular evidence confirmed the basis for the evolutionary relationships among flowering plants with tricolpate pollen grains. The term means true dicotyledons, as it contains the majority of plants that have been considered dicots and have characteristics of the dicots, the term eudicots has subsequently been widely adopted in botany to refer to one of the two largest clades of angiosperms, monocots being the other. The remaining angiosperms are sometimes referred to as basal angiosperms or paleodicots, the other name for the eudicots is tricolpates, a name which refers to the grooved structure of the pollen. Members of the group have tricolpate pollen, or forms derived from it and these pollens have three or more pores set in furrows called colpi. In contrast, most of the seed plants produce monosulcate pollen. The name tricolpates is preferred by some botanists to avoid confusion with the dicots, numerous familiar plants are eudicots, including many common food plants, trees, and ornamentals. Most leafy trees of midlatitudes also belong to eudicots, with exceptions being magnolias and tulip trees which belong to magnoliids, and Ginkgo biloba. The name eudicots is used in the APG system, of 1998 and it is applied to a clade, a monophyletic group, which includes most of the dicots. The eudicots can be divided into two groups, the basal eudicots and the core eudicots, basal eudicot is an informal name for a paraphyletic group. The core eudicots are a monophyletic group, a 2010 study suggested the core eudicots can be divided into two clades, Gunnerales and a clade called Pentapetalae, comprising all the remaining core eudicots
Eudicots
–
Eudicots Temporal range:
Early Cretaceous - recent
Eudicots
–
Arabis pollen has three colpi.
7.
Fabales
–
The Fabales are an order of flowering plants included in the rosid group of the eudicots in the Angiosperm Phylogeny Group II classification system. In the APG II circumscription, this includes the families Fabaceae or legumes, Quillajaceae, Polygalaceae or milkworts. Under the Cronquist system and some other plant classification systems, the order Fabales contains only the family Fabaceae, in the classification system of Dahlgren the Fabales were in the superorder Fabiflorae with three families corresponding to the subfamilies of Fabaceae in APG II. The Fabaceae, as the third-largest plant family in the world, contain most of the diversity of the Fabales, research in the order is largely focused on the Fabaceae, due in part to its great biological diversity, and to its importance as food plants. The Fabales are a order of plants, except only the subfamily Papilionoideae of the Fabaceae are well dispersed throughout the northern part of the North Temperate Zone
Fabales
–
Fabales
Fabales
–
Desmodium gangeticum
Fabales
–
Tuberous pea (
Lathyrus tuberosus) of the
Fabaceae
Fabales
–
Soap bark tree (
Quillaja saponaria) of the
Quillajaceae
8.
Fabaceae
–
The Fabaceae, Leguminosae or Papilionaceae, commonly known as the legume, pea, or bean family, are a large and economically important family of flowering plants. It includes trees, shrubs, and perennial or annual herbaceous plants, the five largest of the genera are Astragalus, Acacia, Indigofera, Crotalaria and Mimosa, which constitute about a quarter of all legume species. The ca.19,000 known legume species amount to about 7% of flowering plant species, Fabaceae is the most common family found in tropical rainforests and in dry forests in the Americas and Africa. Recent molecular and morphological evidence supports the fact that the Fabaceae is a monophyletic family. These studies confirm that the Fabaceae are a group that is closely related to the Polygalaceae, Surianaceae and Quillajaceae families. Along with the cereals, some fruits and tropical roots a number of Leguminosae have been a human food for millennia. A number of species are also weedy pests in different parts of the world, including, Cytisus scoparius, Robinia pseudoacacia, Ulex europaeus, Pueraria lobata, the name Fabaceae comes from the defunct genus Faba, now included in Vicia. The term faba comes from Latin, and appears to simply mean bean, Leguminosae is an older name still considered valid, and refers to the fruit of these plants, which are called legumes. Fabaceae range in habit from giant trees to small annual herbs, plants have indeterminate inflorescences, which are sometimes reduced to a single flower. The flowers have a short hypanthium and a single carpel with a short gynophore, the Leguminosae have a wide variety of growth forms including trees, shrubs or herbaceous plants or even vines or lianas. The herbaceous plants can be annuals, biennials or perennials, without basal or terminal leaf aggregations and they are upright plants, epiphytes or vines. The latter support themselves by means of shoots that twist around a support or through cauline or foliar tendrils, plants can be heliophytes, mesophytes or xerophytes. The leaves are alternate and compound. Most often they are even- or odd-pinnately compound, often trifoliate and rarely palmately compound, in the Mimosoideae and they always have stipules, which can be leaf-like, thorn-like or be rather inconspicuous. Leaf margins are entire or, occasionally, serrate, both the leaves and the leaflets often have wrinkled pulvini to permit nastic movements. In some species, leaflets have evolved into tendrils, many species have leaves with structures that attract ants that protect the plant from herbivore insects. Extrafloral nectaries are common among the Mimosoideae and the Caesalpinioideae, and are found in some Faboideae. In some Acacia, the modified hollow stipules are inhabited by ants and are known as domatia, many Fabaceae host bacteria in their roots within structures called root nodules
Fabaceae
–
Fabaceae Temporal range:
Palaeocene –
Recent
Fabaceae
–
The fruit of
Gymnocladus dioicus
Fabaceae
–
A flower of
Wisteria sinensis, Faboideae. Two petals have been removed to show stamens and pistil
Fabaceae
–
Legume of
Vicia angustifolia
9.
Faboideae
–
The Faboideae are a subfamily of the flowering plant family Fabaceae or Leguminosae. An acceptable alternative name for the subfamily is Papilionoideae, or Papilionaceae when this group of plants is treated as a family and this subfamily is widely distributed, and members are adapted to a wide variety of environments. Faboideae may be trees, shrubs, or herbaceous plants, members include the pea, the sweet pea, the laburnum, and other legumes. The flowers are classically pea-shaped, and root nodulation is very common, the type genus, Faba, is a synonym of Vicia, and is listed here as Vicia. Faboideae in L. Watson and M. J. Dallwitz, the Families of Flowering Plants, Descriptions, Illustrations, Identification, Information Retrieval
Faboideae
–
Faboideae
10.
Vicieae
–
The tribe Fabeae is one of the subdivisions of the plant family Fabaceae. It is included within the Inverted repeat-lacking clade, five genera are included, Lathyrus L. Lens Mill. Media related to Fabeae at Wikimedia Commons Data related to Fabeae at Wikispecies
Vicieae
–
Fabeae
11.
Binomial nomenclature
–
Such a name is called a binomial name, a binomen, binominal name or a scientific name, more informally it is also called a Latin name. The first part of the name identifies the genus to which the species belongs, for example, humans belong to the genus Homo and within this genus to the species Homo sapiens. The formal introduction of system of naming species is credited to Carl Linnaeus. But Gaspard Bauhin, in as early as 1623, had introduced in his book Pinax theatri botanici many names of genera that were adopted by Linnaeus. Although the general principles underlying binomial nomenclature are common to these two codes, there are differences, both in the terminology they use and in their precise rules. Similarly, both parts are italicized when a binomial name occurs in normal text, thus the binomial name of the annual phlox is now written as Phlox drummondii. In scientific works, the authority for a name is usually given, at least when it is first mentioned. In zoology Patella vulgata Linnaeus,1758, the original name given by Linnaeus was Fringilla domestica, the parentheses indicate that the species is now considered to belong in a different genus. The ICZN does not require that the name of the person who changed the genus be given, nor the date on which the change was made, in botany Amaranthus retroflexus L. – L. is the standard abbreviation used in botany for Linnaeus. – Linnaeus first named this bluebell species Scilla italica, Rothmaler transferred it to the genus Hyacinthoides, the ICN does not require that the dates of either publication be specified. Prior to the adoption of the binomial system of naming species. Together they formed a system of polynomial nomenclature and these names had two separate functions. First, to designate or label the species, and second, to be a diagnosis or description, such polynomial names may sometimes look like binomials, but are significantly different. For example, Gerards herbal describes various kinds of spiderwort, The first is called Phalangium ramosum, Branched Spiderwort, is aptly termed Phalangium Ephemerum Virginianum, Soon-Fading Spiderwort of Virginia. The Latin phrases are short descriptions, rather than identifying labels, the Bauhins, in particular Caspar Bauhin, took some important steps towards the binomial system, by pruning the Latin descriptions, in many cases to two words. The adoption by biologists of a system of binomial nomenclature is due to Swedish botanist and physician Carl von Linné. It was in his 1753 Species Plantarum that he first began using a one-word trivial name together with a generic name in a system of binomial nomenclature. This trivial name is what is now known as an epithet or specific name
Binomial nomenclature
–
Carl Linnaeus (1707–1778), a Swedish botanist, invented the modern system of binomial nomenclature.
12.
Annual plant
–
An annual plant is a plant that completes its life cycle, from germination to the production of seed, within one year, and then dies. Summer annuals germinate during spring or early summer and mature by autumn of the same year, winter annuals germinate during the autumn and mature during the spring or summer of the following calendar year. One seed-to-seed life cycle for an annual can occur in as little as a month in some species, oilseed rapa can go from seed-to-seed in about five weeks under a bank of fluorescent lamps. This style of growing is used in classrooms for education. Many desert annuals are therophytes, because their life cycle is only weeks. In cultivation, many plants are, or are grown as, annuals. Some perennials and biennials are grown in gardens as annuals for convenience, carrot, celery and parsley are true biennials that are usually grown as annual crops for their edible roots, petioles and leaves, respectively. Tomato, sweet potato and bell pepper are tender perennials usually grown as annuals, ornamental perennials commonly grown as annuals are impatiens, wax begonia, snapdragon, Pelargonium, coleus and petunia. Examples of true annuals include corn, wheat, rice, lettuce, peas, watermelon, beans, zinnia, summer annuals sprout, flower, produce seed, and die, during the warmer months of the year. The lawn weed crabgrass is a summer annual, winter annuals germinate in autumn or winter, live through the winter, then bloom in winter or spring. The plants grow and bloom during the season when most other plants are dormant or other annuals are in seed form waiting for warmer weather to germinate. Winter annuals die after flowering and setting seed, the seeds germinate in the autumn or winter when the soil temperature is cool. Winter annuals typically grow low to the ground, where they are sheltered from the coldest nights by snow cover. Some common winter annuals include henbit, deadnettle, chickweed, ironically, the property that they prevent the soil from drying out can also be problematic for commercial agriculture. In 2008, it was discovered that the inactivation of only two genes in one species of annual plant leads to the conversion into a perennial plant, researchers deactivated the SOC1 and FUL genes in Arabidopsis thaliana, which control flowering time. This switch established phenotypes common in plants, such as wood formation
Annual plant
–
Peas are an annual plant.
13.
Legume
–
A legume is a plant or its fruit or seed in the family Fabaceae. Legumes are grown agriculturally, primarily for their grain seed called pulse, for forage and silage. Well-known legumes include alfalfa, clover, peas, beans, lentils, lupin bean, mesquite, carob, soybeans, peanuts, Fabaceae is the most common family found in tropical rainforests and in dry forests in the Americas and Africa. A legume fruit is a dry fruit that develops from a simple carpel. A common name for type of fruit is a pod, although the term pod is also applied to a number of other fruit types, such as that of vanilla. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules, for that reason, they play a key role in crop rotation. The term pulse, as used by the United Nations Food and this excludes green beans and green peas, which are considered vegetable crops. Also excluded are seeds that are grown for oil extraction. However, in usage, these distinctions are not always clearly made. Some Fabaceae, such as Scotch broom and other Genisteae, are leguminous but are not called legumes by farmers. Farmed legumes can belong to many classes, including forage, grain, blooms, pharmaceutical/industrial, fallow/green manure. Most commercially farmed species fill two or more roles simultaneously, depending upon their degree of maturity when harvested, grain legumes are cultivated for their seeds. The seeds are used for human and animal consumption or for the production of oils for industrial uses, grain legumes include beans, lentils, lupins, peas, and peanuts. Like other plant-based foods, pulses contain no cholesterol and little fat or sodium, Legumes are also an excellent source of resistant starch which is broken down by bacteria in the large intestine to produce short-chain fatty acids used by intestinal cells for food energy. Preliminary studies in humans include the potential for regular consumption of legumes in a diet to affect metabolic syndrome. There is evidence that a portion of pulses in a diet may lower blood pressure and reduce LDL cholesterol levels. Some, like alfalfa, clover, vetch, stylo, or Arachis, are sown in pasture, other forage legumes such as Leucaena or Albizia are woody shrub or tree species that are either broken down by livestock or regularly cut by humans to provide livestock feed. Legume species grown for their flowers include lupins, which are farmed commercially for their blooms as well as being popular in gardens worldwide, industrially farmed legumes include Indigofera and Acacia species, which are cultivated for dye and natural gum production, respectively
Legume
–
A selection of various legumes
Legume
–
Freshly dug
peanuts (Arachis hypogaea),
indehiscent legume fruits
Legume
–
White
clover, a forage crop
14.
Seed
–
A seed is an embryonic plant enclosed in a protective outer covering. The formation of the seed is part of the process of reproduction in seed plants, Seeds are the product of the ripened ovule, after fertilization by pollen and some growth within the mother plant. The embryo is developed from the zygote and the coat from the integuments of the ovule. Seed plants now dominate biological niches on land, from forests to both in hot and cold climates. The term seed also has a meaning that antedates the above—anything that can be sown, e. g. seed potatoes. In the case of sunflower and corn seeds, what is sown is the seed enclosed in a shell or husk, many structures commonly referred to as seeds are actually dry fruits. Plants producing berries are called baccate, sunflower seeds are sometimes sold commercially while still enclosed within the hard wall of the fruit, which must be split open to reach the seed. Different groups of plants have other modifications, the stone fruits have a hardened fruit layer fused to. Nuts are the one-seeded, hard-shelled fruit of plants with an indehiscent seed. Seeds are produced in several related groups of plants, and their manner of production distinguishes the angiosperms from the gymnosperms, angiosperm seeds are produced in a hard or fleshy structure called a fruit that encloses the seeds, hence the name. Some fruits have layers of hard and fleshy material. In gymnosperms, no special structure develops to enclose the seeds, however, the seeds do become covered by the cone scales as they develop in some species of conifer. Seed production in natural plant populations varies widely from year-to-year in response to weather variables, insects and diseases, over a 20-year period, for example, forests composed of loblolly pine and shortleaf pine produced from 0 to nearly 5 million sound pine seeds per hectare. Over this period, there were six bumper, five poor, and nine good seed crops, right after fertilization, the zygote is mostly inactive, but the primary endosperm divides rapidly to form the endosperm tissue. This tissue becomes the food the young plant will consume until the roots have developed after germination, after fertilization the ovules develop into the seeds. The ovule consists of a number of components, The funicle or seed stalk which attaches the ovule to the placenta and hence ovary or fruit wall, the nucellus, the remnant of the megasporangium and main region of the ovule where the megagametophyte develops. The micropyle, a pore or opening in the apex of the integument of the ovule where the pollen tube usually enters during the process of fertilization. The chalaza, the base of the ovule opposite the micropyle, the shape of the ovules as they develop often affects the final shape of the seeds
Seed
–
Brown
flax seeds
Seed
–
The inside of a
Ginkgo seed, showing a well-developed embryo, nutritive tissue (
megagametophyte), and a bit of the surrounding seed coat
Seed
–
Layers within an endospermic maize seed
Seed
–
A collection of various vegetable and herb seeds
15.
South Asian cuisine
–
South Asian cuisine is the cuisine of South Asia, comprising the traditional cuisines from Bangladesh, Bhutan, India, Nepal, Pakistan and Sri Lanka. Chapati, a type of bread from the former regions, is a common part of meals to be had in many parts of Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an ingredient that can be used in savory and sweet recipes in South Asian cuisine. Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice, ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are used to make curries. Common meats include lamb, goat, fish and chicken, beef is less common than in Western cuisines because cattle have a special place in Hinduism. Prohibitions against beef extend to the meat of buffalo and yaks to some extent, pork is considered as a taboo food item by all Muslims and is avoided by most Hindus, though it is commonly eaten in Goa, which has a notable Roman Catholic population from Portuguese rule. A variety of very sweet desserts which use dairy products is also found in South Asian cuisines, the main ingredients to South Asian desserts are reduced milk, ground almonds, lentil flour, ghee and sugar. Kheer is a dairy based rice pudding, a popular and common dessert, many of Indias foods go back as far as five thousand years. The Indus Valley peoples, who settled in what is now northern Pakistan, hunted turtles and they also collected wild grains, herbs and plants. Many foods and ingredients from the Indus period are common today. Some consist of wheat, barley, rice, tamarind, eggplant, the Indus Valley peoples cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder. Indians have used leafy vegetables, lentils, and milk products such as yogurt and they also used spices such as cumin and coriander. Black pepper which is native to India was often used by 400 A. D, the Greeks brought saffron and the Chinese introduced tea. They also used water, cashews, raisins and almonds
South Asian cuisine
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Top: Home cooked Northern/Western Indian lunch delivered to the office by the
tiffin wallah; Bottom:
South Indian thali style dinner
South Asian cuisine
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Sindhi biryani
South Asian cuisine
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Top: Traditional outdoor Indian cooking in the
Thar Desert in
Jaisalmer, showing
roti bread and vegetable stew being cooked; Bottom: Traditional kitchen in a
Hindu temple in
Karnataka,
India.
16.
Rice
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Rice is the seed of the grass species Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most widely consumed staple food for a part of the worlds human population. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize, wild rice, from which the crop was developed, may have its native range in Australia. Chinese legends attribute the domestication of rice to Shennong, the emperor of China. Genetic evidence has shown that rice originates from a single domestication 8, previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China. From East Asia, rice was spread to Southeast and South Asia, Rice was introduced to Europe through Western Asia, and to the Americas through European colonization. There are many varieties of rice and culinary preferences tend to vary regionally, in some areas such as the Far East or Spain, there is a preference for softer and stickier varieties. Rice, a monocot, is grown as an annual plant, although in tropical areas it can survive as a perennial. The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and it has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long, the edible seed is a grain 5–12 mm long and 2–3 mm thick. Rice cultivation is well-suited to countries and regions with low costs and high rainfall, as it is labor-intensive to cultivate. However, rice can be grown practically anywhere, even on a hill or mountain area with the use of water-controlling terrace systems. Although its parent species are native to Asia and certain parts of Africa, centuries of trade, the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. The name wild rice is used for species of the genera Zizania and Porteresia. The Greek word is the source of all European words, the origin of the Greek word is unclear. It is sometimes held to be from the Tamil word அரிசி, however, Krishnamurti disagrees with the notion that Old Tamil arici is the source of the Greek term, and proposes that it was borrowed from descendants of Proto-Dravidian *wariñci instead. The varieties of rice are typically classified as long-, medium-, the grains of long-grain rice tend to remain intact after cooking, medium-grain rice becomes more sticky. Medium-grain rice is used for dishes, for risotto in Italy
Rice
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A mixture of brown, white, and red indica rice, also containing
wild rice, Zizania species
Rice
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Oryza sativa with small
wind-pollinated flowers
Rice
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Cooked brown rice from Bhutan
Rice
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Rice can come in many shapes, colours and sizes. Photo by the
IRRI.
17.
Chapati
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Chapati, also known as roti and roshi, is an unleavened flatbread from the Indian Subcontinent, and popular staple in India, Nepal, Bangladesh, Pakistan, and Sri Lanka. Chapati is made of wheat flour known as Atta, salt and water. It is a staple in South Asia as well as amongst South Asian expatriates throughout the world. Chapatis were also introduced to parts of the world by South Asian immigrants, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa. The word chapat means flat, which describes the method of forming rounds of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the round of dough is rotated, chapati is noted in the 16th-century document Ain-i-Akbari by Abul-Fazl ibn Mubarak, vizier of Mughal Emperor Akbar. Chapatis are one of the most common forms of bread which is staple food in South Asia. The carbonized wheat grains discovered at the excavations at Mohenjo-Daro are of a variety to an endemic species of wheat still to be found in India today. The Indus valley is known to be one of the lands of cultivated wheat. Chapati is a form of roti or rotta, the words are often used interchangeably. Chapatis are made using a soft dough comprising Atta flour, salt, Atta is made from hard Gehun. It is more finely ground than most western-style wholewheat flours, traditionally, roti are prepared without salt to provide a bland background for spiced dishes. After proving, the dough becomes softer and more pliable, the rolled-out dough is then thrown on the preheated dry tava and cooked on both sides. In some regions of South Asia chapatis are only partly cooked on the skillet, and then put directly on a high flame, the hot air cooks the chapati rapidly from the inside. In some parts of northern India and eastern Pakistan, this is called a phulka and it is also possible to puff up the roti directly on the tava. Once cooked, chapati is often topped with butter or ghee, chapati diameter and thickness vary from region to region. Tavas were traditionally made of unglazed earthenware, but are now made from metal. The shape of the rolling pin also varies from region to region, parathas are mostly made using all-purpose flour instead of whole wheat flour
Chapati
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Plain chapati and stuffed rolled chapatis
Chapati
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Roti or chapati is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh.
Chapati
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A pilgrim girl in
Mahakuta,
India baking chapatis in a temple
Chapati
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A roadside chapati stand in
Mandalay,
Myanmar
18.
India
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India, officially the Republic of India, is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and it is bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast. It shares land borders with Pakistan to the west, China, Nepal, and Bhutan to the northeast, in the Indian Ocean, India is in the vicinity of Sri Lanka and the Maldives. Indias Andaman and Nicobar Islands share a border with Thailand. The Indian subcontinent was home to the urban Indus Valley Civilisation of the 3rd millennium BCE, in the following millennium, the oldest scriptures associated with Hinduism began to be composed. Social stratification, based on caste, emerged in the first millennium BCE, early political consolidations took place under the Maurya and Gupta empires, the later peninsular Middle Kingdoms influenced cultures as far as southeast Asia. In the medieval era, Judaism, Zoroastrianism, Christianity, and Islam arrived, much of the north fell to the Delhi sultanate, the south was united under the Vijayanagara Empire. The economy expanded in the 17th century in the Mughal empire, in the mid-18th century, the subcontinent came under British East India Company rule, and in the mid-19th under British crown rule. A nationalist movement emerged in the late 19th century, which later, under Mahatma Gandhi, was noted for nonviolent resistance, in 2015, the Indian economy was the worlds seventh largest by nominal GDP and third largest by purchasing power parity. Following market-based economic reforms in 1991, India became one of the major economies and is considered a newly industrialised country. However, it continues to face the challenges of poverty, corruption, malnutrition, a nuclear weapons state and regional power, it has the third largest standing army in the world and ranks sixth in military expenditure among nations. India is a constitutional republic governed under a parliamentary system. It is a pluralistic, multilingual and multi-ethnic society and is home to a diversity of wildlife in a variety of protected habitats. The name India is derived from Indus, which originates from the Old Persian word Hindu, the latter term stems from the Sanskrit word Sindhu, which was the historical local appellation for the Indus River. The ancient Greeks referred to the Indians as Indoi, which translates as The people of the Indus, the geographical term Bharat, which is recognised by the Constitution of India as an official name for the country, is used by many Indian languages in its variations. Scholars believe it to be named after the Vedic tribe of Bharatas in the second millennium B. C. E and it is also traditionally associated with the rule of the legendary emperor Bharata. Gaṇarājya is the Sanskrit/Hindi term for republic dating back to the ancient times, hindustan is a Persian name for India dating back to the 3rd century B. C. E. It was introduced into India by the Mughals and widely used since then and its meaning varied, referring to a region that encompassed northern India and Pakistan or India in its entirety
India
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Flag
India
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The granite
tower of
Brihadeeswarar Temple in
Thanjavur was completed in 1010 CE by
Raja Raja Chola I.
India
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Writing the will and testament of the Mughal king court in Persian, 1590–1595
19.
Sri Lanka
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Sri Lanka, officially the Democratic Socialist Republic of Sri Lanka, is an island country in South Asia near south-east India. Sri Lanka has maritime borders with India to the northwest and the Maldives to the southwest, Sri Lankas documented history spans 3,000 years, with evidence of pre-historic human settlements dating back to at least 125,000 years. Its geographic location and deep harbours made it of strategic importance from the time of the ancient Silk Road through to World War II. Sri Lanka was known from the beginning of British colonial rule until 1972 as Ceylon, Sri Lankas recent history has been marred by a thirty-year civil war which decisively ended when the Sri Lankan military defeated the Liberation Tigers of Tamil Eelam in 2009. A diverse and multicultural country, Sri Lanka is home to many religions, ethnic groups, in addition to the majority Sinhalese, it is home to large groups of Sri Lankan and Indian Tamils, Moors, Burghers, Malays, Kaffirs and the aboriginal Vedda. Sri Lanka has a rich Buddhist heritage, and the first known Buddhist writings of Sri Lanka, Sri Lanka is a republic and a unitary state governed by a semi-presidential system. The legislative capital, Sri Jayawardenepura Kotte, is a suburb of the capital and largest city. Along with the Maldives, Sri Lanka is one of the two countries in South Asia that are rated among high human development on the Human Development Index. In antiquity, Sri Lanka was known to travellers by a variety of names, according to the Mahavamsa, the legendary Prince Vijaya named the land Tambapanni, because his followers hands were reddened by the red soil of the area. In Hindu mythology, such as the Mahabharata, the island was referred to as Lankā, in Tamil, the island is referred to as Eelam. Ancient Greek geographers called it Taprobanā or Taprobanē from the word Tambapanni, as a British crown colony, the island was known as Ceylon, it achieved independence as the Dominion of Ceylon in 1948. The country is known in Sinhalese as Śrī Laṃkā and in Tamil as Ilaṅkai, in 1972, its formal name was changed to Free, Sovereign and Independent Republic of Sri Lanka. Later in 1978 it was changed to the Democratic Socialist Republic of Sri Lanka, as the name Ceylon still appears in the names of a number of organisations, the Sri Lankan government announced in 2011 a plan to rename all those over which it has authority. The pre-history of Sri Lanka goes back 125,000 years, the era spans the Palaeolithic, Mesolithic and early Iron Ages. Among the Paleolithic human settlements discovered in Sri Lanka, Pahiyangala and it is said that Kubera was overthrown by his demon stepbrother Ravana, the powerful emperor who built a mythical flying machine named Dandu Monara. The modern city of Wariyapola is described as Ravanas airport, early inhabitants of Sri Lanka were probably ancestors of the Vedda people, an indigenous people numbering approximately 2,500 living in modern-day Sri Lanka. According to the Mahāvamsa, a written in Pāḷi, the original inhabitants of Sri Lanka are the Yakshas and Nagas. Ancient cemeteries that were used before 600BC and other signs of advanced civilization has also discovered in Sri Lanka
Sri Lanka
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Avukana Buddha statue, a 12 metres (39 ft) standing Buddha statue belongs to the reign of
Dhatusena of Anuradhapura, 5th century
Sri Lanka
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Flag
Sri Lanka
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Ptolemy's world map of Ceylon, first century CE, in a 1535 publication.
Sri Lanka
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The
Sigiriya rock fortress
20.
Bangladesh
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Bangladesh, officially the Peoples Republic of Bangladesh, is a country in South Asia. It shares land borders with India and Myanmar, Nepal, Bhutan and China are located near Bangladesh but do not share a border with it. The countrys maritime territory in the Bay of Bengal is roughly equal to the size of its land area, Bangladesh is the worlds eighth most populous country. Dhaka is its capital and largest city, followed by Chittagong which has the countrys largest port, Bangladesh forms the largest and eastern part of the Bengal region. Bangladeshis include people of different ethnic groups and religions, Bengalis, who speak the official Bengali, make up 98% of the population. The politically dominant Bengali Muslims make the nation the worlds third largest Muslim-majority country, most of Bangladesh is covered by the Bengal delta, the largest delta on Earth. The country has 700 rivers and 8,046 km of inland waterways, highlands with evergreen forests are found in the northeastern and southeastern regions of the country. Bangladesh has many islands and a coral reef and it is home to the Sundarbans, the largest mangrove forest in the world. The countrys biodiversity includes a vast array of plant and wildlife, including critically endangered Bengal tigers, the Greeks and Romans identified the region as Gangaridai, a powerful kingdom of the historical subcontinent, in the 3rd century BCE. Archaeological research has unearthed several ancient cities in Bangladesh, which had trade links for millennia. The Bengal Sultanate and Mughal Bengal transformed the region into a cosmopolitan Islamic imperial power between the 14th and 18th centuries, the region was home to many principalities which had inland naval prowess. It was also a center of the worldwide muslin and silk trade. As part of British India, the region was influenced by the Bengali renaissance, the Partition of British India made East Bengal a part of the Dominion of Pakistan, and was renamed as East Pakistan. The region witnessed the Bengali Language Movement in 1952 and the Bangladesh Liberation War in 1971, after independence, a parliamentary republic was established. A presidential government was in place between 1975 and 1990, followed by a return to parliamentary democracy, the country has also been affected by poverty, natural disasters, hunger, dominant party systems and military coups. Bangladesh is a power and a major developing nation. Listed as one of the Next Eleven, it has the 46th largest economy and it is one of the largest textile exporters in the world. Its major trading partners are the European Union, the United States, China, India, Japan, Malaysia, with its strategically vital location between Southern, Eastern and Southeast Asia, Bangladesh is an important promoter of regional connectivity and cooperation
Bangladesh
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Mahasthangarh is the oldest archaeological site in Bangladesh. It dates back to 700 BCE and was the ancient capital of the
Pundra Kingdom
Bangladesh
Bangladesh
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Asia in 323 BC, the
Gangaridai Empire in relation to the
Nanda Empire,
Alexander 's Empire and neighbours
Bangladesh
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The
Somapura Mahavihara, once the largest
Buddhist vihara in South Asia, built by Emperor
Dharmapala of Bengal
21.
Nepal
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Nepal, officially the Federal Democratic Republic of Nepal, is a landlocked central Himalayan country in South Asia. Nepal is divided into 7 provinces and 75 districts and 744 local units including 4 metropolises,13 sub-metropolises,246 municipal councils and 481 village and it has a population of 26.4 million and is the 93rd largest country by area. Bordering China in the north and India in the south, east, Nepal does not border Bangladesh, which is located within only 27 km of its southeastern tip. It neither borders Bhutan due to the Indian state of Sikkim being located in between, Nepal has a diverse geography, including fertile plains, subalpine forested hills, and eight of the worlds ten tallest mountains, including Mount Everest, the highest point on Earth. Kathmandu is the capital and largest city. It is a nation with Nepali as the official language. The territory of Nepal has a history since the Neolithic age. The name Nepal is first recorded in texts from the Vedic Age, the era which founded Hinduism, in the middle of the first millennium BCE, Gautama Buddha, the founder of Buddhism, was born in southern Nepal. Parts of northern Nepal were intertwined with the culture of Tibet, the Kathmandu Valley in central Nepal became known as Nepal proper because of its complex urban civilization. It was the seat of the prosperous Newar confederacy known as Nepal Mandala, the Himalayan branch of the ancient Silk Road was dominated by the valleys traders. The cosmopolitan region developed distinct traditional art and architecture, by the 18th century, the Gorkha Kingdom achieved the unification of Nepal. The Shah dynasty established the Kingdom of Nepal and later formed an alliance with the British Empire, the country was never colonized but served as a buffer state between Imperial China and Colonial India. In the 20th century, Nepal ended its isolation and forged ties with regional powers. Parliamentary democracy was introduced in 1951, but was suspended by Nepalese monarchs in 1960 and 2005. The Nepalese Civil War resulted in the proclamation of a republic in 2008, modern Nepal is a federal secular parliamentary republic. Nepal is a nation, ranking 144th on the Human Development Index in 2016. The country struggles with the transition from a monarchy to a republic and it also suffers from high levels of hunger and poverty. Despite these challenges, Nepal is making progress, with the government declaring its commitment to elevate the nation from least developed country status by 2022
Nepal
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Lumbini, listed as the birthplace of
Gautama Buddha by the
UNESCO World Heritage Convention
Nepal
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Flag
Nepal
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Former royal palace at
Basantapur, Kathmandu
Nepal
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Hindu temples in
Patan, capital of one of the three medieval
Newar kingdoms
22.
Australia
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Australia, officially the Commonwealth of Australia, is a country comprising the mainland of the Australian continent, the island of Tasmania and numerous smaller islands. It is the worlds sixth-largest country by total area, the neighbouring countries are Papua New Guinea, Indonesia and East Timor to the north, the Solomon Islands and Vanuatu to the north-east, and New Zealand to the south-east. Australias capital is Canberra, and its largest urban area is Sydney, for about 50,000 years before the first British settlement in the late 18th century, Australia was inhabited by indigenous Australians, who spoke languages classifiable into roughly 250 groups. The population grew steadily in subsequent decades, and by the 1850s most of the continent had been explored, on 1 January 1901, the six colonies federated, forming the Commonwealth of Australia. Australia has since maintained a liberal democratic political system that functions as a federal parliamentary constitutional monarchy comprising six states. The population of 24 million is highly urbanised and heavily concentrated on the eastern seaboard, Australia has the worlds 13th-largest economy and ninth-highest per capita income. With the second-highest human development index globally, the country highly in quality of life, health, education, economic freedom. The name Australia is derived from the Latin Terra Australis a name used for putative lands in the southern hemisphere since ancient times, the Dutch adjectival form Australische was used in a Dutch book in Batavia in 1638, to refer to the newly discovered lands to the south. On 12 December 1817, Macquarie recommended to the Colonial Office that it be formally adopted, in 1824, the Admiralty agreed that the continent should be known officially as Australia. The first official published use of the term Australia came with the 1830 publication of The Australia Directory and these first inhabitants may have been ancestors of modern Indigenous Australians. The Torres Strait Islanders, ethnically Melanesian, were originally horticulturists, the northern coasts and waters of Australia were visited sporadically by fishermen from Maritime Southeast Asia. The first recorded European sighting of the Australian mainland, and the first recorded European landfall on the Australian continent, are attributed to the Dutch. The first ship and crew to chart the Australian coast and meet with Aboriginal people was the Duyfken captained by Dutch navigator, Willem Janszoon. He sighted the coast of Cape York Peninsula in early 1606, the Dutch charted the whole of the western and northern coastlines and named the island continent New Holland during the 17th century, but made no attempt at settlement. William Dampier, an English explorer and privateer, landed on the north-west coast of New Holland in 1688, in 1770, James Cook sailed along and mapped the east coast, which he named New South Wales and claimed for Great Britain. The first settlement led to the foundation of Sydney, and the exploration, a British settlement was established in Van Diemens Land, now known as Tasmania, in 1803, and it became a separate colony in 1825. The United Kingdom formally claimed the part of Western Australia in 1828. Separate colonies were carved from parts of New South Wales, South Australia in 1836, Victoria in 1851, the Northern Territory was founded in 1911 when it was excised from South Australia
Australia
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Aboriginal rock art in the
Kimberley region of Western Australia
Australia
Australia
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Portrait of Captain
James Cook, the first European to map the eastern coastline of Australia in 1770
Australia
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Tasmania's
Port Arthur penal settlement is one of eleven UNESCO World Heritage-listed
Australian Convict Sites.
23.
Neolithic
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It ended when metal tools became widespread. The Neolithic is a progression of behavioral and cultural characteristics and changes, including the use of wild and domestic crops, the beginning of the Neolithic culture is considered to be in the Levant about 10, 200–8800 BC. It developed directly from the Epipaleolithic Natufian culture in the region, whose people pioneered the use of wild cereals, which then evolved into true farming. The Natufian period was between 12,000 and 10,200 BC, and the so-called proto-Neolithic is now included in the Pre-Pottery Neolithic between 10,200 and 8800 BC. By 10, 200–8800 BC, farming communities arose in the Levant and spread to Asia Minor, North Africa, Mesopotamia is the site of the earliest developments of the Neolithic Revolution from around 10,000 BC. Early Neolithic farming was limited to a range of plants, both wild and domesticated, which included einkorn wheat, millet and spelt, and the keeping of dogs, sheep. By about 6900–6400 BC, it included domesticated cattle and pigs, the establishment of permanently or seasonally inhabited settlements, not all of these cultural elements characteristic of the Neolithic appeared everywhere in the same order, the earliest farming societies in the Near East did not use pottery. Early Japanese societies and other East Asian cultures used pottery before developing agriculture, unlike the Paleolithic, when more than one human species existed, only one human species reached the Neolithic. The term Neolithic derives from the Greek νέος néos, new and λίθος líthos, stone, the term was invented by Sir John Lubbock in 1865 as a refinement of the three-age system. In the Middle East, cultures identified as Neolithic began appearing in the 10th millennium BC, early development occurred in the Levant and from there spread eastwards and westwards. Neolithic cultures are attested in southeastern Anatolia and northern Mesopotamia by around 8000 BC. The total excavated area is more than 1,200 square yards, the Neolithic 1 period began roughly 10,000 years ago in the Levant. A temple area in southeastern Turkey at Göbekli Tepe dated around 9500 BC may be regarded as the beginning of the period. This site was developed by nomadic tribes, evidenced by the lack of permanent housing in the vicinity. At least seven stone circles, covering 25 acres, contain limestone pillars carved with animals, insects, Stone tools were used by perhaps as many as hundreds of people to create the pillars, which might have supported roofs. Other early PPNA sites dating to around 9500–9000 BC have been found in Jericho, Israel, Gilgal in the Jordan Valley, the start of Neolithic 1 overlaps the Tahunian and Heavy Neolithic periods to some degree. The major advance of Neolithic 1 was true farming, in the proto-Neolithic Natufian cultures, wild cereals were harvested, and perhaps early seed selection and re-seeding occurred. The grain was ground into flour, emmer wheat was domesticated, and animals were herded and domesticated
Neolithic
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An array of Neolithic artifacts, including bracelets, axe heads, chisels, and polishing tools. Neolithic stone artifacts are by definition polished and, except for specialty items, not chipped.
Neolithic
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Algerian cave paintings depicting hunting scenes
Neolithic
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Female figure from
Tumba Madžari,
Republic of Macedonia
Neolithic
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Skara Brae, Scotland. Evidence of home furnishings (shelves)
24.
Le Puy Green lentil
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The Le Puy green lentil is a lentil cultivated from the Lens esculenta puyensis variety. The term Le Puy green lentil is protected throughout the European Union according to its Protected Designation of Origin and in France as an AOC, in the European Union, the term may only be used to designate lentils that come from the region of Le Puy in France. These lentils are claimed to have qualities that come from the terroir
Le Puy Green lentil
–
Puy lentils
25.
Protected Designation of Origin
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This regulation ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The legislation first came into force in 1992 and these laws protect the names of wines, cheeses, hams, sausages, seafood, olives, olive oils, beers, Balsamic vinegar and even regional breads, fruits, raw meats and vegetables. In countries where Protected Geographical Status laws are enforced, only products which meet the various geographical, Protected indications are treated as intellectual property rights by the Customs Regulation 1383/2003, and infringing goods may be seized by customs on import. Within the European Union, enforcement measures vary, infringement may be treated as counterfeit, on 15 November 2011, the European Court of Auditors presented its report Do the design and management of the Geographical Indications Scheme allow it to be effective. The general regime governs the use of protected designations of origin and protected geographical indications for food, there are separate regimes for spirits and for aromatised drinks as well as for wines. The origin of the product is one of the criteria for use of the protected terms. The label Traditional Specialities Guaranteed is a protected term which does not impose any restrictions on the geographical origin of the product. The protection of geographical indications was extended to foodstuffs and other products in 1992. Given the widely different national provisions, this general regime gives much more power to the European Commission to ensure a harmonised protection across the European Union and it is currently governed by the Regulation on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Otherwise the protection afforded by the two terms is equivalent, an application for a PDO or a PGI is first made to the authorities of the relevant Member State. It is judged by the Member State against the criteria in the Regulation and, if found to be acceptable, applications are published at both the national and Community stages of examination, and third parties can object to proposed PDOs or PGIs which they feel would harm their business. Hence Cheddar cheese was deemed to be a name. Feta was deemed not to have become generic, and was registered as a PDO to the disappointment of cheesemakers outside of Greece. In other words, to receive the PGI status, the product must be traditionally and at least partially manufactured within the specific region. The TSG quality scheme aims to provide a protection regime for food products of specific character. Differing from PDO and PGI, this quality scheme does not certify that the food product has a link to specific geographical area. To qualify for a TSG a food must be of “specific character” and either its raw materials,3 of Regulation 1151/12 “specific character” is defined as “the characteristic production attributes which distinguish a product clearly from other similar products of the same category”. 3 of Regulation 1151/12 “traditional” is defined as “proven usage on the market for a period that allows transmission between generations, this period is to be at least 30 years”
Protected Designation of Origin
–
Vermouth
Protected Designation of Origin
–
Protected designation of origin logo
Protected Designation of Origin
–
Stilton – an example of an origin protected product.
Protected Designation of Origin
–
A PDO apple.
26.
Food energy
–
Food energy is chemical energy that animals derive from food and molecular oxygen through the process of cellular respiration. Humans and other animals need a minimum intake of energy to sustain their metabolism. Foods are composed chiefly of carbohydrates, fats, proteins, alcohol, water, vitamins, carbohydrates, fats, proteins, alcohol, and water represent virtually all the weight of food, with vitamins and minerals making up only a small percentage of the weight. Organisms derive food energy from carbohydrates, fats and proteins as well as organic acids, polyols. Some diet components that provide little or no energy, such as water, minerals, vitamins, cholesterol. Water, minerals, vitamins, and cholesterol are not broken down, fiber, a type of carbohydrate, cannot be completely digested by the human body. Ruminants can extract energy from the respiration of cellulose because of bacteria in their rumens. Using the International System of Units, researchers measure energy in joules or in its multiples, the kilojoule is most often used for food-related quantities. An older metric system unit of energy, still used in food-related contexts, is the calorie, more precisely. Within the European Union, both the kilocalorie and kilojoule appear on nutrition labels, in many countries, only one of the units is displayed, in the US and Canada labels spell out the unit as calorie or as Calorie. Fats and ethanol have the greatest amount of energy per gram,37 and 29 kJ/g. Proteins and most carbohydrates have about 17 kJ/g, carbohydrates that are not easily absorbed, such as fiber, or lactose in lactose-intolerant individuals, contribute less food energy. Polyols and organic acids contribute 10 kJ/g and 13 kJ/g respectively, the amount of water, fat, and fiber in foods determines those foods energy density. Theoretically, one could measure food energy in different ways, using the Gibbs free energy of combustion, however, the convention is to use the heat of the oxidation reaction producing liquid water. The American chemist Wilbur Atwater worked these corrections out in the late 19th century, based on the work of Atwater, it became common practice to calculate energy content of foods using 4 kcal/g for carbohydrates and proteins and 9 kcal/g for lipids. The system was improved by Annabel Merrill and Bernice Watt of the USDA. Many governments require food manufacturers to label the energy content of their products, in the European Union, manufacturers of packaged food must label the nutritional energy of their products in both kilocalories and kilojoules, when required. In Australia and New Zealand, the energy must be stated in kilojoules
Food energy
–
The nutritional information label on a pack of
Basmati rice in the United Kingdom
27.
Carbohydrate
–
A carbohydrate is a biological molecule consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2,1, in other words, with the empirical formula Cmn. This formula holds true for monosaccharides, some exceptions exist, for example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4. Carbohydrates are technically hydrates of carbon, structurally it is accurate to view them as polyhydroxy aldehydes and ketones. The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, the saccharides are divided into four chemical groups, monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest carbohydrates, are referred to as sugars. The word saccharide comes from the Greek word σάκχαρον, meaning sugar, while the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose. For example, grape sugar is the glucose, cane sugar is the disaccharide sucrose. Carbohydrates perform numerous roles in living organisms, polysaccharides serve for the storage of energy and as structural components. The 5-carbon monosaccharide ribose is an important component of coenzymes and the backbone of the genetic molecule known as RNA, the related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the system, fertilization, preventing pathogenesis, blood clotting. In food science and in informal contexts, the term carbohydrate often means any food that is particularly rich in the complex carbohydrate starch or simple carbohydrates. Often in lists of information, such as the USDA National Nutrient Database, the term carbohydrate is used for everything other than water, protein, fat, ash. This will include chemical compounds such as acetic or lactic acid, carbohydrates are found in wide variety of foods. The important sources are cereals, potatoes, sugarcane, fruits, table sugar, bread, milk, starch and sugar are the important carbohydrates in our diet. Starch is abundant in potatoes, maize, rice and other cereals, sugar appears in our diet mainly as sucrose which is added to drinks and many prepared foods such as jam, biscuits and cakes. Glucose and fructose are found naturally in fruits and some vegetables. Glycogen is carbohydrate found in the liver and muscles, cellulose in the cell wall of all plant tissue is a carbohydrate. It is important in our diet as fibre which helps to maintain a healthy digestive system, formerly the name carbohydrate was used in chemistry for any compound with the formula Cm n
Carbohydrate
–
Grain products: rich sources of carbohydrates
Carbohydrate
28.
Sugar
–
Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of derived from different sources. Simple sugars are called monosaccharides and include glucose, fructose, the table sugar or granulated sugar most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods and it is added to some foods, in the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk, longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, low-calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose. Sugars are found in the tissues of most plants and are present in sufficient concentrations for efficient commercial extraction in sugarcane, the world production of sugar in 2011 was about 168 million tonnes. The average person consumes about 24 kilograms of sugar each year, equivalent to over 260 food calories per person, since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, the etymology reflects the spread of the commodity. The English word sugar ultimately originates from the Sanskrit शर्करा, via Arabic سكر as granular or candied sugar, the contemporary Italian word is zucchero, whereas the Spanish and Portuguese words, azúcar and açúcar, respectively, have kept a trace of the Arabic definite article. The Old French word is zuchre and the contemporary French, sucre, the earliest Greek word attested is σάκχαρις. The English word jaggery, a brown sugar made from date palm sap or sugarcane juice, has a similar etymological origin – Portuguese jagara from the Sanskrit शर्करा. Sugar has been produced in the Indian subcontinent since ancient times and it was not plentiful or cheap in early times and honey was more often used for sweetening in most parts of the world. Originally, people chewed raw sugarcane to extract its sweetness, sugarcane was a native of tropical South Asia and Southeast Asia. Different species seem to have originated from different locations with Saccharum barberi originating in India and S. edule, one of the earliest historical references to sugarcane is in Chinese manuscripts dating back to 8th century BC that state that the use of sugarcane originated in India. Sugar was found in Europe by the 1st century AD, but only as an imported medicine and it is a kind of honey found in cane, white as gum, and it crunches between the teeth. It comes in lumps the size of a hazelnut, sugar is used only for medical purposes. Sugar remained relatively unimportant until the Indians discovered methods of turning sugarcane juice into granulated crystals that were easier to store, crystallized sugar was discovered by the time of the Imperial Guptas, around the 5th century AD
Sugar
–
Closeup of raw (unrefined, unbleached) sugar
Sugar
–
Ant feeding on sugar crystals.
Sugar
–
Sugar cane plantation
Sugar
–
Still-Life with Bread and Confectionary, by
George Flegel, first half of 17th century
29.
Dietary fiber
–
Dietary fiber or roughage is the indigestible portion of food derived from plants. It has two components, Soluble fiber, which dissolves in water, is readily fermented in the colon into gases and physiologically active byproducts. It delays gastric emptying which in turn can cause a feeling of fullness. Insoluble fiber, which does not dissolve in water, is inert and provides bulking, or it can be prebiotic. Bulking fibers absorb water as they move through the digestive system, Dietary fibers can act by changing the nature of the contents of the gastrointestinal tract and by changing how other nutrients and chemicals are absorbed. Some types of soluble fiber absorb water to become a gelatinous, viscous substance which is fermented by bacteria in the digestive tract, some types of insoluble fiber have bulking action and are not fermented. Lignin, a major dietary insoluble fiber source, may alter the rate, other types of insoluble fiber, notably resistant starch, are fully fermented. A novel position has been adopted by the US Department of Agriculture to include functional fibers as isolated fiber sources that may be included in the diet, the term fiber is something of a misnomer, since many types of so-called dietary fiber are not actually fibrous. Food sources of fiber are often divided according to whether they provide soluble or insoluble fiber. Plant foods contain both types of fiber in varying degrees, according to the plants characteristics, a disadvantage of a diet high in fiber is the potential for significant intestinal gas production and bloating. Originally, fiber was defined to be the components of plants that resist human digestive enzymes, the definition was later changed to also include resistant starch, along with inulin and other oligosaccharides. Official definition of dietary fiber differs a little among different institutions, Dietary fibers are found in fruits, vegetables, the exact amount of fiber contained in the food can be seen in the following table of expected fiber in USDA food groups/subgroups Dietary fiber is found in plants. While all plants contain some fiber, plants with high concentrations are generally the most practical source. Fiber-rich plants can be eaten directly, or, alternatively, they can be used to make supplements and fiber-rich processed foods. The Academy of Nutrition and Dietetics, formerly the American Dietetic Association, some plants contain significant amounts of soluble and insoluble fiber. For example, plums and prunes have a thick skin covering a juicy pulp, the skin is a source of insoluble fiber, whereas soluble fiber is in the pulp. Grapes also contain an amount of fiber. The root of the plant, or glucomannan, produces results similar to fiber
Dietary fiber
–
Legumes contain healthy dietary fibers.
30.
Fat
–
Fat is one of the three main macronutrients, along with carbohydrate and protein. Fats, also known as triglycerides, are esters of three fatty acid chains and the alcohol glycerol, the terms oil, fat, and lipid are often confused. Oil normally refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature, lipid is the general term, as a lipid is not necessarily a triglyceride. Fats, like lipids, are generally hydrophobic, and are soluble in organic solvents. Fat is an important foodstuff for many forms of life, and they are a necessary part of the diet of most heterotrophs. Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents, there are two essential fatty acids in human nutrition, alpha-linolenic acid and linoleic acid. Other lipids needed by the body can be synthesized from these, fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas. Fats and oils are categorized according to the number and bonding of the atoms in the aliphatic chain. Fats that are saturated fats have no double bonds between the carbons in the chain, unsaturated fats have one or more double bonded carbons in the chain. The nomenclature is based on the end of the chain. This end is called the end or the n-end. Thus alpha-linolenic acid is called an omega-3 fatty acid because the 3rd carbon from that end is the first double bonded carbon in the counting from that end. Some oils and fats have double bonds and are therefore called polyunsaturated fats. Unsaturated fats can be divided into cis fats, which are the most common in nature, and trans fats. Unsaturated fats can be altered by reaction with hydrogen effected by a catalyst and this action, called hydrogenation, tends to break all the double bonds and makes a fully saturated fat. However, trans fats are generated during hydrogenation as contaminants created by a side reaction on the catalyst during partial hydrogenation. Saturated fats can stack themselves in a closely packed arrangement, so they can easily and are typically solid at room temperature. For example, animal fats tallow and lard are high in saturated fatty acid content and are solids, olive and linseed oils on the other hand are unsaturated and liquid
Fat
–
The
obese mouse on the left has large stores of adipose tissue. For comparison, a mouse with a normal amount of adipose tissue is shown on the right.
Fat
–
A fat, or
triglyceride, molecule. Note the three fatty acid chains attached to the central glycerol portion of the molecule.
31.
Protein (nutrient)
–
Proteins are essential nutrients for the human body. They are one of the blocks of body tissue. As a fuel, proteins provide as much energy density as carbohydrates,4 kcal per gram, in contrast, the most important aspect and defining characteristic of protein from a nutritional standpoint is its amino acid composition. Proteins are polymer chains made of amino acids linked together by peptide bonds, during human digestion, proteins are broken down in the stomach to smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the synthesis of the amino acids that cannot be biosynthesized by the body. There are nine amino acids which humans must obtain from their diet in order to prevent protein-energy malnutrition. They are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, there are five dispensable amino acids which humans are able to synthesize in the body. These five are alanine, aspartic acid, asparagine, glutamic acid and these six are arginine, cysteine, glycine, glutamine, proline and tyrosine. Humans need the essential amino acids in certain ratios, some protein sources contain amino acids in a more or less complete sense. This has given rise to various ranking systems for protein sources, Dietary sources of protein include both animals and plants, meats, dairy products, fish and eggs as well as grains, legumes and nuts. Vegetarians and vegans can get enough essential amino acids by eating a variety of plant proteins and it is commonly believed that athletes should consume a higher-than-normal protein intake to maintain optimal physical performance. Protein is a nutrient needed by the body for growth. Aside from water, proteins are the most abundant kind of molecules in the body, Protein can be found in all cells of the body and is the major structural component of all cells in the body, especially muscle. This also includes body organs, hair and skin, proteins are also used in membranes, such as glycoproteins. When broken down into amino acids, they are used as precursors to acid, co-enzymes, hormones, immune response, cellular repair. Additionally, protein is needed to form blood cells, proteins are believed to increase performance in terms of athletics. Amino acids, the blocks of proteins, are used for building muscle tissue. Protein is only used as fuel when carbohydrates are low
Protein (nutrient)
–
Protein milkshakes, made from protein powder (center) and milk (left), are a common
bodybuilding supplement.
Protein (nutrient)
–
Amino acids are the building blocks of protein.
Protein (nutrient)
–
An education campaign launched by the United States Department of Agriculture about 100 years ago, on cottage cheese as a lower-cost protein substitute for meat.
Protein (nutrient)
–
A child in Nigeria during the
Biafra War suffering from
kwashiorkor – one of the
three protein energy malnutrition ailments afflicting over 10 million children in developing countries.
32.
Vitamin
–
A vitamin is an organic compound and a vital nutrient that an organism requires in limited amounts. For example, ascorbic acid is a vitamin for humans, supplementation is important for the treatment of certain health problems, but there is little evidence of nutritional benefit when used by otherwise healthy people. Thirteen vitamins are universally recognized at present, Vitamins are classified by their biological and chemical activity, not their structure. Thus, each vitamin refers to a number of compounds that all show the biological activity associated with a particular vitamin. Such a set of chemicals is grouped under an alphabetized vitamin generic descriptor title, such as vitamin A, which includes the compounds retinal, retinol, and four known carotenoids. Vitamers by definition are convertible to the form of the vitamin in the body. Some, such as vitamin D, have hormone-like functions as regulators of mineral metabolism, or regulators of cell and tissue growth and differentiation. The largest number of vitamins, the B complex vitamins, function as cofactors or the precursors for them. In this role, vitamins may be bound to enzymes as part of prosthetic groups, For example. They may also be less tightly bound to enzyme catalysts as coenzymes, for example, folic acid may carry methyl, formyl, and methylene groups in the cell. Although these roles in assisting enzyme-substrate reactions are vitamins best-known function, study of structural activity, function and their role in maintaining health is called vitaminology. Each vitamin is typically used in reactions, and therefore most have multiple functions. Vitamins are essential for the growth and development of a multicellular organism. Using the genetic blueprint inherited from its parents, a fetus begins to develop from the nutrients it absorbs and it requires certain vitamins and minerals to be present at certain times. These nutrients facilitate the chemical reactions that produce among other things, skin, bone, if there is serious deficiency in one or more of these nutrients, a child may develop a deficiency disease. Even minor deficiencies may cause permanent damage, for the most part, vitamins are obtained with food, but a few are obtained by other means. Humans can produce some vitamins from precursors they consume, examples include vitamin A, produced from beta carotene, and niacin, from the amino acid tryptophan. In those who are healthy, there is little evidence that supplements have any benefits with respect to cancer or heart disease
Vitamin
–
A bottle of high potency B-complex vitamin supplement pills.
Vitamin
–
500 mg calcium supplement tablets, with vitamin D, made from
calcium carbonate,
maltodextrin,
mineral oil,
hypromellose,
glycerin,
cholecalciferol,
polyethylene glycol, and
carnauba wax.
Vitamin
–
The
Ancient Egyptians knew that feeding a person
liver would help cure
night blindness.
33.
Folic acid
–
Folic acid, another form of which is known as folate, is one of the B vitamins. The recommended daily level of folate is 400 micrograms from foods or dietary supplements. Folic acid is used to treat anemia caused by folic acid deficiency and it is also used as a supplement by women during pregnancy to prevent neural tube defects in the baby. Low levels in early pregnancy are believed to be the cause of more than half of babies born with neural tube defects, more than 50 countries use fortification of certain foods with folic acid as a measure to decrease the rate of NTDs in the population. Long term supplementation is also associated with reductions in the risk of stroke. It may be taken by mouth or by injection, there are no common side effects. It is not known whether high doses over a period of time are of concern. There are concerns that large amounts of folic acid might hide vitamin B12 deficiency, folic acid is essential for the body to make DNA, RNA, and metabolise amino acids which are required for cell division. As humans cannot make folic acid, it is required from the diet, not consuming enough folate can lead to folate deficiency. This may result in a type of anemia in which low numbers of red blood cells occur. Symptoms may include feeling tired, heart palpitations, shortness of breath, open sores on the tongue, deficiency in children may develop within a month of poor dietary intake. In adults normal total body folate is between 10, 000–30,000 micrograms with blood levels of greater than 7 nmol/L, folic acid was discovered between 1931 and 1943. It is on the World Health Organizations List of Essential Medicines, the wholesale cost of supplements in the developing world is between 0.001 and 0.005 USD per dose as of 2014. The term folic is from the Latin word folium, which means leaf, folates occur naturally in many foods especially dark green leafy vegetables and liver. Other names include vitamin B9, vitamin Bc, vitamin M, folacin, folic acid intake during pregnancy has been linked to a lessened risk of neural tube defects. Likewise, a meta-analysis of folic acid supplementation during pregnancy reported a 28% lower risk of congenital heart defects. The United States Preventive Services Task Force recommends folic acid supplementation for all able to become pregnant. Prenatal supplementation did not appear to reduce the risk of pre-term births, and there does not appear to be a correlation between maternal folic acid supplementation and an increased risk for asthma in the child
Folic acid
Folic acid
Folic acid
–
Vitamins C and M as featured on a monument in front of
University of Warsaw 's Centre of New Technologies
Folic acid
–
In the USA many grain products are fortified with folic acid.
34.
Vitamin C
–
Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement. As a supplement it is used to treat and prevent scurvy, evidence does not support use in the general population for the prevention of the common cold. It may be taken by mouth or by injection, large doses may cause gastrointestinal discomfort, headache, trouble sleeping, and flushing of the skin. Normal doses are safe during pregnancy, Vitamin C is an essential nutrient involved in the repair of tissue. Foods that contain vitamin C include citrus fruit, tomatoes, Vitamin C was discovered in 1912, isolated in 1928, and first made in 1933. It is on the World Health Organizations List of Essential Medicines, Vitamin C is available as a generic medication and over the counter. In 2015, the wholesale cost in the world was about 0.003 to 0.007 USD per tablet. In some countries, ascorbic acid may be added to such as breakfast cereal. A2012 Cochrane review found no effect of vitamin C supplementation on overall mortality, although rare in modern times, scurvy and its associated destabilization of collagen, connective tissue, and bone can be prevented by adequate vitamin C intake. A2014 review found that, Currently, the use of high-dose IV vitamin C cannot be recommended outside of a clinical trial, a 2013 Cochrane review found no evidence that vitamin C supplementation reduces the risk of lung cancer in healthy or high risk people. A2014 meta-analysis found that vitamin C intake might protect against lung cancer risk, a second meta-analysis found no effect on the risk of prostate cancer. Two meta-analyses evaluated the effect of vitamin C supplementation on the risk of colorectal cancer, one found a weak association between vitamin C consumption and reduced risk, and the other found no effect of supplementation. A2013 meta-analysis found no evidence that vitamin C supplementation reduces the risk of myocardial infarction, stroke, cardiovascular mortality, however, a second analysis found an inverse relationship between circulating vitamin C levels or dietary vitamin C and the risk of stroke. A meta-analysis of 44 clinical trials has shown a significant positive effect of vitamin C on endothelial function when taken at doses greater than 500 mg per day. The researchers noted that the effect of vitamin C supplementation appeared to be dependent on health status, a 2010 review found no role for vitamin C supplementation in the treatment of rheumatoid arthritis. Studies examining the effects of vitamin C intake on the risk of Alzheimers disease have reached conflicting conclusions, maintaining a healthy dietary intake is probably more important than supplementation for achieving any potential benefit. Vitamin C supplementation above the RDA has been used in trials to study a potential effect on preventing and slowing the progression of age-related cataract, however, no significant effects were found from the research. Vitamin Cs effect on the cold has been extensively researched
Vitamin C
–
Rose hips are a particularly rich source of vitamin C
Vitamin C
–
Vitamin C
Vitamin C
–
Goats, like almost all animals, make their own vitamin C. An adult goat, weighing approx. 70 kg, will manufacture more than 13,000 mg of vitamin C per day in normal health, and levels manyfold higher when faced with stress.
Vitamin C
–
James Lind, a British Royal Navy surgeon who, in 1747, identified that a quality in fruit prevented the disease of scurvy in what was the first
recorded controlled experiment.
35.
Dietary element
–
In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. Minerals originate in the earth and cannot be made by living organisms, most of the minerals in a human diet come from eating plants and animals or from drinking water. As a group, minerals are one of the four groups of essential nutrients, the others of which are vitamins, essential fatty acids, the five major minerals in the human body are calcium, phosphorus, potassium, sodium, and magnesium. All of the elements in a human body are called trace elements. The trace elements that have a specific function in the human body are iron, cobalt, copper, zinc, manganese, molybdenum, iodine. Most chemical elements that are ingested by organisms are in the form of simple compounds, plants absorb dissolved elements in soils, which are subsequently ingested by the herbivores that eat them, and the elements move up the food chain. Larger organisms may also consume soil or use mineral resources, such as salt licks, one element, cobalt, is available for use by animals only after having been processed into complex molecules by bacteria. Minerals are used by animals and microorganisms for the process of mineralizing structures, called biomineralization, used to construct bones, seashells, eggshells, exoskeletons and mollusc shells. At least twenty chemical elements are known to be required to support human biochemical processes by serving structural and functional roles as well as electrolytes, however, as many as twenty-nine elements in total are suggested to be used by mammals, as inferred by biochemical and uptake studies. Phosphorus makes up about 1% of a body weight. The last four major minerals make up only about 0. 85% of the weight of the body, together these eleven chemical elements make up 99. 85% of the body. Minerals are present in a human beings blood at certain mass. The figure below presents the concentrations of each of the elements discussed in this article. Depending on the concentrations, some are in part of the picture. The figure includes the values of other constituents of blood such as hormones. In the figure, minerals are color highlighted in purple, dietitians may recommend that minerals are best supplied by ingesting specific foods rich with the chemical element of interest. The elements may be present in the food or added to the food. The dietary focus on chemical elements derives from an interest in supporting the biochemical reactions of metabolism with the elemental components
Dietary element
–
Reference ranges for blood tests, sorted logarithmically by
mass above the scale and by
molarity below.
36.
Calcium
–
Calcium is a chemical element with symbol Ca and atomic number 20. Calcium is a soft grayish-yellow alkaline earth metal, fifth-most-abundant element by mass in the Earths crust, the ion Ca2+ is also the fifth-most-abundant dissolved ion in seawater by both molarity and mass, after sodium, chloride, magnesium, and sulfate. Free calcium metal is too reactive to occur in nature, Calcium is produced in supernova nucleosynthesis. Calcium is a trace element in living organisms. It is the most abundant metal by mass in animals, and it is an important constituent of bone, teeth. In cell biology, the movement of the calcium ion into, Calcium carbonate and calcium citrate are often taken as dietary supplements. Calcium is on the World Health Organizations List of Essential Medicines, Calcium has a wide variety of applications, almost all of which are associated with calcium compounds and salts. Calcium metal is used as a deoxidizer, desulfurizer, and decarbonizer for production of ferrous and nonferrous alloys. In steelmaking and production of iron, Ca reacts with oxygen, Calcium carbonate is used in manufacturing cement and mortar, lime, limestone and aids in production in the glass industry. It also has chemical and optical uses as mineral specimens in toothpastes, Calcium hydroxide solution is used to detect the presence of carbon dioxide in a gas sample bubbled through a solution. The solution turns cloudy where CO2 is present, Calcium arsenate is used in insecticides. Calcium carbide is used to make acetylene gas and various plastics, Calcium chloride is used in ice removal and dust control on dirt roads, as a conditioner for concrete, as an additive in canned tomatoes, and to provide body for automobile tires. Calcium citrate is used as a food preservative, Calcium cyclamate is used as a sweetening agent in several countries. In the United States, it has been outlawed as a suspected carcinogen, Calcium gluconate is used as a food additive and in vitamin pills. Calcium hypochlorite is used as a swimming pool disinfectant, as an agent, as an ingredient in deodorant. Calcium permanganate is used in rocket propellant, textile production, as a water sterilizing agent. Calcium phosphate is used as a supplement for animal feed, fertilizer, in production for dough and yeast products, in the manufacture of glass. Calcium phosphide is used in fireworks, rodenticide, torpedoes, Calcium sulfate is used as common blackboard chalk, as well as, in its hemihydrate form, Plaster of Paris
Calcium
–
Calcium, 20 Ca
Calcium
–
Travertine terraces
Pamukkale, Turkey
Calcium
–
'Ain Ghazal figure
Calcium
–
500 milligram calcium supplements made from
calcium carbonate
37.
Iron
–
Iron is a chemical element with symbol Fe and atomic number 26. It is a metal in the first transition series and it is by mass the most common element on Earth, forming much of Earths outer and inner core. It is the fourth most common element in the Earths crust, like the other group 8 elements, ruthenium and osmium, iron exists in a wide range of oxidation states, −2 to +6, although +2 and +3 are the most common. Elemental iron occurs in meteoroids and other low oxygen environments, but is reactive to oxygen, fresh iron surfaces appear lustrous silvery-gray, but oxidize in normal air to give hydrated iron oxides, commonly known as rust. Unlike the metals that form passivating oxide layers, iron oxides occupy more volume than the metal and thus flake off, Iron metal has been used since ancient times, although copper alloys, which have lower melting temperatures, were used even earlier in human history. Pure iron is soft, but is unobtainable by smelting because it is significantly hardened and strengthened by impurities, in particular carbon. A certain proportion of carbon steel, which may be up to 1000 times harder than pure iron. Crude iron metal is produced in blast furnaces, where ore is reduced by coke to pig iron, further refinement with oxygen reduces the carbon content to the correct proportion to make steel. Steels and iron alloys formed with metals are by far the most common industrial metals because they have a great range of desirable properties. Iron chemical compounds have many uses, Iron oxide mixed with aluminium powder can be ignited to create a thermite reaction, used in welding and purifying ores. Iron forms binary compounds with the halogens and the chalcogens, among its organometallic compounds is ferrocene, the first sandwich compound discovered. Iron plays an important role in biology, forming complexes with oxygen in hemoglobin and myoglobin. Iron is also the metal at the site of many important redox enzymes dealing with cellular respiration and oxidation and reduction in plants. A human male of average height has about 4 grams of iron in his body and this iron is distributed throughout the body in hemoglobin, tissues, muscles, bone marrow, blood proteins, enzymes, ferritin, hemosiderin, and transport in plasma. The mechanical properties of iron and its alloys can be evaluated using a variety of tests, including the Brinell test, Rockwell test, the data on iron is so consistent that it is often used to calibrate measurements or to compare tests. An increase in the content will cause a significant increase in the hardness. Maximum hardness of 65 Rc is achieved with a 0. 6% carbon content, because of the softness of iron, it is much easier to work with than its heavier congeners ruthenium and osmium. Because of its significance for planetary cores, the properties of iron at high pressures and temperatures have also been studied extensively
Iron
–
Iron, 26 Fe
Iron
–
Spectral lines of iron
Iron
–
Iron meteorites, similar in composition to the Earth's inner- and outer core
Iron
–
Hydrated
iron(III) chloride, also known as ferric chloride
38.
Magnesium in biology
–
Magnesium is an essential element in biological systems. Magnesium occurs typically as the Mg2+ ion and it is an essential mineral nutrient for life and is present in every cell type in every organism. For example, ATP, the source of energy in cells. What is called ATP is often actually Mg-ATP, as such, magnesium plays a role in the stability of all polyphosphate compounds in the cells, including those associated with the synthesis of DNA and RNA. Over 300 enzymes require the presence of ions for their catalytic action, including all enzymes utilizing or synthesizing ATP. In plants, magnesium is necessary for synthesis of chlorophyll and photosynthesis, a balance of magnesium is vital to the well-being of all organisms. Magnesium is a relatively abundant ion in Earths crust and mantle and is highly bioavailable in the hydrosphere and this availability, in combination with a useful and very unusual chemistry, may have led to its utilization in evolution as an ion for signaling, enzyme activation, and catalysis. However, the nature of ionic magnesium has also led to a major challenge in the use of the ion in biological systems. Biological membranes are impermeable to magnesium, so transport proteins must facilitate the flow of magnesium, chlorophyll in plants converts water to oxygen as O2. Hemoglobin in vertebrate animals transports oxygen as O2 in the blood, chlorophyll is very similar to hemoglobin, except magnesium is at the center of the chlorophyll molecule and iron is at the center of the hemoglobin molecule, with other variations. This process keeps living cells on earth alive and produces levels of CO2 and O2 in our atmosphere that has changed with industrialization. Acute deficiency is rare, and is common as a drug side-effect than from low food intake per se. The most common symptom of excess oral magnesium intake is diarrhea, since the kidneys of adult humans excrete excess magnesium efficiently, oral magnesium poisoning in adults with normal renal function is very rare. Infants, which have less ability to excrete excess magnesium even when healthy, should not be given magnesium supplements, pharmaceutical preparations with magnesium are used to treat conditions including magnesium deficiency and hypomagnesemia, as well as eclampsia. Such preparations are usually in the form of sulfate or chloride when given parenterally. Magnesium is absorbed with reasonable efficiency by the body from any soluble magnesium salt, Magnesium is similarly absorbed from Epsom salts, although the sulfate in these salts adds to their laxative effect at higher doses. The Food and Nutrition Board of the U. S, institute of Medicine updated Estimated Average Requirements and Recommended Dietary Allowances for magnesium in 1997. The current EARs for magnesium for women and men ages 31 and up are 265 mg/day and 350 mg/day, the RDAs are 320 and 420 mg/day
Magnesium in biology
–
Some good sources of magnesium.
Magnesium in biology
–
Space-filling model of the chlorophyll a molecule, with the Magnesium ion (bright-green) visible at the center of the
porphyrin group
39.
Phosphorus
–
Phosphorus is a chemical element with symbol P and atomic number 15. As an element, phosphorus exists in two major forms—white phosphorus and red phosphorus—but because it is reactive, phosphorus is never found as a free element on Earth. At 0. 099%, phosphorus is the most abundant pnictogen in the Earths crust, with few exceptions, minerals containing phosphorus are in the maximally oxidised state as inorganic phosphate rocks. The glow of phosphorus itself originates from oxidation of the white phosphorus — a process now termed chemiluminescence, together with nitrogen, arsenic, antimony, and bismuth, phosphorus is classified as a pnictogen. Phosphates are a component of DNA, RNA, ATP, and the phospholipids, demonstrating the link between phosphorus and life, elemental phosphorus was first isolated from human urine, and bone ash was an important early phosphate source. Phosphate mines contain fossils, especially marine fossils, because phosphate is present in the deposits of animal remains. Low phosphate levels are an important limit to growth in aquatic systems. The vast majority of compounds produced are consumed as fertilisers. Phosphate is needed to replace the phosphorus that plants remove from the soil, other applications include the role of organophosphorus compounds in detergents, pesticides, and nerve agents. Phosphorus exists as several forms that exhibit different properties. The two most common allotropes are white phosphorus and red phosphorus, from the perspective of applications and chemical literature, the most important form of elemental phosphorus is white phosphorus, often abbreviated as WP. It is a soft and waxy solid consists of tetrahedral P4 molecules. This P4 tetrahedron is also present in liquid and gaseous phosphorus up to the temperature of 800 °C when it starts decomposing to P2 molecules, White phosphorus exists in two crystalline forms, α and β. At room temperature, the α-form is stable, which is common and it has cubic crystal structure and at 195.2 K, it transforms into β-form. These forms differ in terms of the orientations of the constituent P4 tetrahedra. White phosphorus is the least stable, the most reactive, the most volatile, the least dense, White phosphorus gradually changes to red phosphorus. This transformation is accelerated by light and heat, and samples of white phosphorus almost always some red phosphorus. For this reason, white phosphorus that is aged or otherwise impure is also called yellow phosphorus, when exposed to oxygen, white phosphorus glows in the dark with a very faint tinge of green and blue
Phosphorus
–
waxy white (yellow cut), red (granules centre left, chunk centre right), and violet phosphorus
Phosphorus
–
P 4 molecule
Phosphorus
–
White phosphorus
Phosphorus
–
Crystal structure of red phosphorus
40.
Potassium
–
Potassium is a chemical element with symbol K and atomic number 19. It was first isolated from potash, the ashes of plants, in the periodic table, potassium is one of the alkali metals. Potassium in nature only in ionic salts. It is found dissolved in sea water, and is part of many minerals, naturally occurring potassium is composed of three isotopes, of which 40K is radioactive. Traces of 40K are found in all potassium, and it is the most common radioisotope in the human body, Potassium is chemically very similar to sodium, the previous element in Group 1 of the periodic table. They have a similar energy, which allows for each atom to give up its sole outer electron. That they are different elements combine with the same anions to make similar salts was suspected in 1702. Most industrial applications of potassium exploit the high solubility in water of potassium compounds, heavy crop production rapidly depletes the soil of potassium, and this can be remedied with agricultural fertilizers containing potassium, accounting for 95% of global potassium chemical production. Potassium ions are necessary for the function of all living cells, fresh fruits and vegetables are good dietary sources of potassium. Potassium is the second least dense metal after lithium and it is a soft solid with a low melting point, and can be easily cut with a knife. Freshly cut potassium is silvery in appearance, but it begins to tarnish toward gray immediately on exposure to air, in a flame test, potassium and its compounds emit a lilac color with a peak emission wavelength of 766.5 nanometers. Neutral potassium atoms have 19 electrons, one more than the stable configuration of the noble gas argon. This process requires so little energy that potassium is readily oxidized by atmospheric oxygen, in contrast, the second ionization energy is very high, because removal of two electrons breaks the stable noble gas electronic configuration. Potassium therefore does not readily form compounds with the state of +2 or higher. Potassium is an active metal that reacts violently with oxygen in water. With oxygen it forms potassium peroxide, and with water potassium forms potassium hydroxide, the reaction of potassium with water is dangerous because of its violent exothermic character and the production of hydrogen gas. Hydrogen reacts again with atmospheric oxygen, producing water, which reacts with the remaining potassium and this reaction requires only traces of water, because of this, potassium and the liquid sodium-potassium — NaK — are potent desiccants that can be used to dry solvents prior to distillation. Because of the sensitivity of potassium to water and air, reactions with other elements are only in an inert atmosphere such as argon gas using air-free techniques
Potassium
–
Potassium pearls under paraffin oil. The large pearl measures 0.5 cm.
Potassium
–
Spectral lines of potassium
Potassium
–
Potassium in
feldspar
Potassium
–
Humphry Davy
41.
Sodium
–
Sodium is a chemical element with symbol Na and atomic number 11. It is a soft, silvery-white, highly reactive metal, Sodium is an alkali metal, being in group 1 of the periodic table, because it has a single electron in its outer shell that it readily donates, creating a positively charged atom—the Na+ cation. Its only stable isotope is 23Na, the free metal does not occur in nature, but must be prepared from compounds. Sodium is the sixth most abundant element in the Earths crust, Sodium was first isolated by Humphry Davy in 1807 by the electrolysis of sodium hydroxide. Among many other useful compounds, sodium hydroxide is used in soap manufacture, and sodium chloride is a de-icing agent. Sodium is an element for all animals and some plants. Sodium ions are the major cation in the fluid and as such are the major contributor to the ECF osmotic pressure. Loss of water from the ECF compartment increases the sodium concentration, isotonic loss of water and sodium from the ECF compartment decreases the size of that compartment in a condition called ECF hypovolemia. In nerve cells, the charge across the cell membrane enables transmission of the nerve impulse—an action potential—when the charge is dissipated. The melting and boiling points of sodium are lower than those of lithium but higher than those of the alkali metals potassium, rubidium. All of these high-pressure allotropes are insulators and electrides.3 nm, spin-orbit interactions involving the electron in the 3p orbital split the D line into two, at 589.0 and 589.6 nm, hyperfine structures involving both orbitals cause many more lines. Twenty isotopes of sodium are known, but only 23Na is stable, 23Na is created in the carbon-burning process in stars by fusing two carbon atoms together, this requires temperatures above 600 megakelvins and a star of at least three solar masses. Two nuclear isomers have been discovered, the one being 24mNa with a half-life of around 20.2 milliseconds. Sodium atoms have 11 electrons, one more than the stable configuration of the noble gas neon. This process requires so little energy that sodium is oxidized by giving up its 11th electron. In contrast, the ionization energy is very high, because the 10th electron is closer to the nucleus than the 11th electron. As a result, sodium usually forms ionic compounds involving the Na+ cation, the most common oxidation state for sodium is +1. It is generally less reactive than potassium and more reactive than lithium, Sodium metal is highly reducing, with the reduction of sodium ions requiring −2.71 volts, though potassium and lithium have even more negative potentials
Sodium
–
Sodium, 11 Na
Sodium
–
Spectral lines of sodium
Sodium
–
Emission spectrum for sodium, showing the
D line.
Sodium
–
A positive
flame test for sodium has a bright yellow color.
42.
Zinc
–
Zinc is a chemical element with the symbol Zn and atomic number 30. It is the first element in group 12 of the periodic table, in some respects zinc is chemically similar to magnesium, both elements exhibit only one normal oxidation state, and the Zn2+ and Mg2+ ions are of similar size. Zinc is the 24th most abundant element in Earths crust and has five stable isotopes, the most common zinc ore is sphalerite, a zinc sulfide mineral. The largest workable lodes are in Australia, Asia, and the United States, Zinc is refined by froth flotation of the ore, roasting, and final extraction using electricity. Zinc metal was not produced on a large scale until the 12th century in India and was unknown to Europe until the end of the 16th century, the mines of Rajasthan have given definite evidence of zinc production going back to the 6th century BC. To date, the oldest evidence of pure zinc comes from Zawar, in Rajasthan, alchemists burned zinc in air to form what they called philosophers wool or white snow. The element was named by the alchemist Paracelsus after the German word Zinke. German chemist Andreas Sigismund Marggraf is credited with discovering pure metallic zinc in 1746, work by Luigi Galvani and Alessandro Volta uncovered the electrochemical properties of zinc by 1800. Corrosion-resistant zinc plating of iron is the application for zinc. Other applications are in batteries, small non-structural castings. A variety of compounds are commonly used, such as zinc carbonate and zinc gluconate, zinc chloride, zinc pyrithione, zinc sulfide. Zinc is an essential mineral perceived by the public today as being of exceptional biologic and public health importance, Zinc deficiency affects about two billion people in the developing world and is associated with many diseases. In children, deficiency causes growth retardation, delayed sexual maturation, infection susceptibility, enzymes with a zinc atom in the reactive center are widespread in biochemistry, such as alcohol dehydrogenase in humans. Consumption of excess zinc can cause ataxia, lethargy and copper deficiency, Zinc is a bluish-white, lustrous, diamagnetic metal, though most common commercial grades of the metal have a dull finish.6 pm. The metal is hard and brittle at most temperatures but becomes malleable between 100 and 150 °C, above 210 °C, the metal becomes brittle again and can be pulverized by beating. Zinc is a conductor of electricity. For a metal, zinc has relatively low melting and boiling points, the melting point is the lowest of all the transition metals aside from mercury and cadmium. Many alloys contain zinc, including brass, Other metals long known to form binary alloys with zinc are aluminium, antimony, bismuth, gold, iron, lead, mercury, silver, tin, magnesium, cobalt, nickel, tellurium, and sodium
Zinc
–
Zinc, 30 Zn
Zinc
–
Sphalerite (ZnS)
Zinc
–
Zinc acetate
Zinc
–
Zinc chloride
43.
Milligram
–
The kilogram or kilogramme is the base unit of mass in the International System of Units and is defined as being equal to the mass of the International Prototype of the Kilogram. The avoirdupois pound, used in both the imperial and US customary systems, is defined as exactly 0.45359237 kg, making one kilogram approximately equal to 2.2046 avoirdupois pounds. Other traditional units of weight and mass around the world are also defined in terms of the kilogram, the gram, 1/1000 of a kilogram, was provisionally defined in 1795 as the mass of one cubic centimetre of water at the melting point of ice. The final kilogram, manufactured as a prototype in 1799 and from which the IPK was derived in 1875, had an equal to the mass of 1 dm3 of water at its maximum density. The kilogram is the only SI base unit with an SI prefix as part of its name and it is also the only SI unit that is still directly defined by an artifact rather than a fundamental physical property that can be reproduced in different laboratories. Three other base units and 17 derived units in the SI system are defined relative to the kilogram, only 8 other units do not require the kilogram in their definition, temperature, time and frequency, length, and angle. At its 2011 meeting, the CGPM agreed in principle that the kilogram should be redefined in terms of the Planck constant, the decision was originally deferred until 2014, in 2014 it was deferred again until the next meeting. There are currently several different proposals for the redefinition, these are described in the Proposed Future Definitions section below, the International Prototype Kilogram is rarely used or handled. In the decree of 1795, the term gramme thus replaced gravet, the French spelling was adopted in the United Kingdom when the word was used for the first time in English in 1797, with the spelling kilogram being adopted in the United States. In the United Kingdom both spellings are used, with kilogram having become by far the more common, UK law regulating the units to be used when trading by weight or measure does not prevent the use of either spelling. In the 19th century the French word kilo, a shortening of kilogramme, was imported into the English language where it has used to mean both kilogram and kilometre. In 1935 this was adopted by the IEC as the Giorgi system, now known as MKS system. In 1948 the CGPM commissioned the CIPM to make recommendations for a practical system of units of measurement. This led to the launch of SI in 1960 and the subsequent publication of the SI Brochure, the kilogram is a unit of mass, a property which corresponds to the common perception of how heavy an object is. Mass is a property, that is, it is related to the tendency of an object at rest to remain at rest, or if in motion to remain in motion at a constant velocity. Accordingly, for astronauts in microgravity, no effort is required to hold objects off the cabin floor, they are weightless. However, since objects in microgravity still retain their mass and inertia, the ratio of the force of gravity on the two objects, measured by the scale, is equal to the ratio of their masses. On April 7,1795, the gram was decreed in France to be the weight of a volume of pure water equal to the cube of the hundredth part of the metre
Milligram
–
A domestic-quality one-kilogram weight made of
cast iron (the
credit card is for scale). The shape follows
OIML recommendation R52 for cast-iron hexagonal weights
Milligram
–
Measurement of weight – gravitational attraction of the measurand causes a distortion of the spring
Milligram
–
Measurement of mass – the gravitational force on the measurand is balanced against the gravitational force on the weights.
Milligram
–
The Arago kilogram, an exact copy of the "Kilogramme des Archives" commissioned in 1821 by the US under supervision of French physicist
François Arago that served as the US's first kilogram standard of mass until 1889, when the US converted to primary metric standards and received its current kilogram prototypes, K4 and K20.
44.
Carbohydrates
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A carbohydrate is a biological molecule consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2,1, in other words, with the empirical formula Cmn. This formula holds true for monosaccharides, some exceptions exist, for example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4. Carbohydrates are technically hydrates of carbon, structurally it is accurate to view them as polyhydroxy aldehydes and ketones. The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, the saccharides are divided into four chemical groups, monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest carbohydrates, are referred to as sugars. The word saccharide comes from the Greek word σάκχαρον, meaning sugar, while the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose. For example, grape sugar is the glucose, cane sugar is the disaccharide sucrose. Carbohydrates perform numerous roles in living organisms, polysaccharides serve for the storage of energy and as structural components. The 5-carbon monosaccharide ribose is an important component of coenzymes and the backbone of the genetic molecule known as RNA, the related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the system, fertilization, preventing pathogenesis, blood clotting. In food science and in informal contexts, the term carbohydrate often means any food that is particularly rich in the complex carbohydrate starch or simple carbohydrates. Often in lists of information, such as the USDA National Nutrient Database, the term carbohydrate is used for everything other than water, protein, fat, ash. This will include chemical compounds such as acetic or lactic acid, carbohydrates are found in wide variety of foods. The important sources are cereals, potatoes, sugarcane, fruits, table sugar, bread, milk, starch and sugar are the important carbohydrates in our diet. Starch is abundant in potatoes, maize, rice and other cereals, sugar appears in our diet mainly as sucrose which is added to drinks and many prepared foods such as jam, biscuits and cakes. Glucose and fructose are found naturally in fruits and some vegetables. Glycogen is carbohydrate found in the liver and muscles, cellulose in the cell wall of all plant tissue is a carbohydrate. It is important in our diet as fibre which helps to maintain a healthy digestive system, formerly the name carbohydrate was used in chemistry for any compound with the formula Cm n
Carbohydrates
–
Grain products: rich sources of carbohydrates
Carbohydrates
–
Lactose is a
disaccharide found in milk. It consists of a molecule of
D-galactose and a molecule of
D-glucose bonded by beta-1-4
glycosidic linkage. It has a formula of C 12 H 22 O 11.
45.
Protein
–
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, a linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide, short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides, or sometimes oligopeptides. The individual amino acid residues are bonded together by peptide bonds, the sequence of amino acid residues in a protein is defined by the sequence of a gene, which is encoded in the genetic code. In general, the code specifies 20 standard amino acids, however. Sometimes proteins have non-peptide groups attached, which can be called prosthetic groups or cofactors, proteins can also work together to achieve a particular function, and they often associate to form stable protein complexes. Once formed, proteins only exist for a period of time and are then degraded and recycled by the cells machinery through the process of protein turnover. A proteins lifespan is measured in terms of its half-life and covers a wide range and they can exist for minutes or years with an average lifespan of 1–2 days in mammalian cells. Abnormal and or misfolded proteins are degraded more rapidly due to being targeted for destruction or due to being unstable. Like other biological macromolecules such as polysaccharides and nucleic acids, proteins are essential parts of organisms, many proteins are enzymes that catalyse biochemical reactions and are vital to metabolism. Proteins also have structural or mechanical functions, such as actin and myosin in muscle and the proteins in the cytoskeleton, other proteins are important in cell signaling, immune responses, cell adhesion, and the cell cycle. In animals, proteins are needed in the diet to provide the essential amino acids that cannot be synthesized, digestion breaks the proteins down for use in the metabolism. Methods commonly used to study structure and function include immunohistochemistry, site-directed mutagenesis, X-ray crystallography, nuclear magnetic resonance. Most proteins consist of linear polymers built from series of up to 20 different L-α-amino acids, all proteinogenic amino acids possess common structural features, including an α-carbon to which an amino group, a carboxyl group, and a variable side chain are bonded. Only proline differs from this structure as it contains an unusual ring to the N-end amine group. The amino acids in a chain are linked by peptide bonds. Once linked in the chain, an individual amino acid is called a residue, and the linked series of carbon, nitrogen. The peptide bond has two forms that contribute some double-bond character and inhibit rotation around its axis, so that the alpha carbons are roughly coplanar
Protein
–
Proteins in different
cellular compartments and structures tagged with
green fluorescent protein (here, white)
Protein
–
A representation of the 3D structure of the protein
myoglobin showing turquoise
alpha helices. This protein was the first to have its structure solved by
X-ray crystallography. Towards the right-center among the coils, a
prosthetic group called a
heme group (shown in gray) with a bound oxygen molecule (red).
Protein
–
Constituent amino-acids can be analyzed to predict secondary, tertiary and quaternary protein structure, in this case hemoglobin containing
heme units
Protein
–
John Kendrew with model of myoglobin in progress
46.
Folate
–
Folic acid, another form of which is known as folate, is one of the B vitamins. The recommended daily level of folate is 400 micrograms from foods or dietary supplements. Folic acid is used to treat anemia caused by folic acid deficiency and it is also used as a supplement by women during pregnancy to prevent neural tube defects in the baby. Low levels in early pregnancy are believed to be the cause of more than half of babies born with neural tube defects, more than 50 countries use fortification of certain foods with folic acid as a measure to decrease the rate of NTDs in the population. Long term supplementation is also associated with reductions in the risk of stroke. It may be taken by mouth or by injection, there are no common side effects. It is not known whether high doses over a period of time are of concern. There are concerns that large amounts of folic acid might hide vitamin B12 deficiency, folic acid is essential for the body to make DNA, RNA, and metabolise amino acids which are required for cell division. As humans cannot make folic acid, it is required from the diet, not consuming enough folate can lead to folate deficiency. This may result in a type of anemia in which low numbers of red blood cells occur. Symptoms may include feeling tired, heart palpitations, shortness of breath, open sores on the tongue, deficiency in children may develop within a month of poor dietary intake. In adults normal total body folate is between 10, 000–30,000 micrograms with blood levels of greater than 7 nmol/L, folic acid was discovered between 1931 and 1943. It is on the World Health Organizations List of Essential Medicines, the wholesale cost of supplements in the developing world is between 0.001 and 0.005 USD per dose as of 2014. The term folic is from the Latin word folium, which means leaf, folates occur naturally in many foods especially dark green leafy vegetables and liver. Other names include vitamin B9, vitamin Bc, vitamin M, folacin, folic acid intake during pregnancy has been linked to a lessened risk of neural tube defects. Likewise, a meta-analysis of folic acid supplementation during pregnancy reported a 28% lower risk of congenital heart defects. The United States Preventive Services Task Force recommends folic acid supplementation for all able to become pregnant. Prenatal supplementation did not appear to reduce the risk of pre-term births, and there does not appear to be a correlation between maternal folic acid supplementation and an increased risk for asthma in the child
Folate
Folate
–
Folic acid
Folate
–
Vitamins C and M as featured on a monument in front of
University of Warsaw 's Centre of New Technologies
Folate
–
In the USA many grain products are fortified with folic acid.
47.
Soybean
–
Glycine max, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as a rather than a pulse by the UN Food and Agriculture Organization. Fat-free soybean meal is a significant and cheap source of protein for animal feeds, for example, soybean products, such as textured vegetable protein, are ingredients in many meat and dairy substitutes. The beans contain significant amounts of acid, dietary minerals. Soy vegetable oil, used in food and industrial applications, is product of processing the soybean crop. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skin are made, fermented soy foods include soy sauce, fermented bean paste, natto and tempeh. The main countries growing soybeans are the United States, Brazil, the English words soy and soya are ultimately derived from the Japanese pronunciation of shōyu, the Sino-Japanese word for soy sauce, by way of the Dutch adaptation of the same word, soja. The genus Glycine Willd. is divided two subgenera, Glycine and Soja. Includes the cultivated soybean, Glycine max Merr. and the wild soybean, Glycine soja is the wild ancestor of Glycine max, and grows wild in China, Japan, Korea and Russia. The subgenus Glycine consists of at least 25 wild perennial species, for example, Glycine canescens F. J. Herm. and G. tomentella Hayata, perennial soybean originated in Africa and is now a widespread pasture crop in the tropics. Like some other crops of long domestication, the relationship of the soybean to wild-growing species can no longer be traced with any degree of certainty. It is a variety with a very large number of cultivars. Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plants, the first stage of growth is germination, a process that first becomes apparent as a seeds radicle emerges. This is the first stage of growth and occurs within the first 48 hours under ideal growing conditions. The first photosynthetic structures, the cotyledons, develop from the hypocotyl and these cotyledons both act as leaves and as a source of nutrients for the immature plant, providing the seedling nutrition for its first 7 to 10 days. The first true leaves develop as a pair of single blades, 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 long and 2–7 cm broad, under ideal conditions, stem growth continues, producing new nodes every four days. Before flowering, roots can grow 1.9 cm per day, if rhizobia are present, root nodulation begins by the time the third node appears
Soybean
–
Soybean
Soybean
–
Varieties of soybeans are used for many purposes.
Soybean
–
Different varieties of soybeans being grown together
Soybean
–
Tofu and soy sauce
48.
Resistant starch
–
Resistant starch is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. Resistant starch occurs naturally in foods but is added to foods by the addition of isolated or manufactured types of resistant starch. Resistant starch in various ways has similar effect as dietary fiber. The Commission of the European Communities has supported research eventually leading to a definition of resistant starch, resistant starch does not release glucose within the small intestine, but rather reaches the large intestine where it is consumed or fermented by colonic bacteria. On a daily basis, human intestinal microbiota encounter more carbohydrates than any other dietary component and this includes resistant starch, non-starch polysaccharide fibers, oligosaccharides, and simple sugars which have significance to colon health. The fermentation of resistant starch produces short-chain fatty acids, including acetate, propionate, the short-chain fatty acids are produced in the large intestine where they are rapidly absorbed from the colon, then are metabolized in colonic epithelial cells, liver or other tissues. The fermentation of resistant starch produces more butyrate than other types of dietary fibers, internal fermentation of resistant starch can cause gas when high quantities are consumed. When isolated resistant starch is used to substitute for flour in foods, in 2016, the U. S. FDA has concluded that there is limited scientific evidence for this claim. Plants produce starch with different types of structure and shape characteristics which may affect digestion, for instance, smaller starch granules are more available to enzyme digestion because the larger percentage of surface area increases the enzyme binding rate. Starch consists of amylose and amylopectin which affect the properties of manufactured foods. Starches with high amylose content generally have increased resistant starch, resistant starch is any starch or starch digestion products that are not digested and absorbed in the stomach or small intestine and pass on to the large intestine. RS has been categorized into four types, RS1 – Physically inaccessible or undigestible resistant starch, such as found in seeds or legumes. Occurs due to retrogradation, which refers to the processes of dissolved starch becoming less soluble after being heated and dissolved in water. RS4 – Starches that have been modified to resist digestion Processing may affect the natural resistant starch content of foods. In general, processes that break down barriers to digestion reduce resistant starch content. Whole grain wheat may contain as high as 14% resistant starch, resistant starch content of cooked rice may decrease due to grinding or cooking. Other types of processing increase resistant starch content, if cooking includes excess water, the starch is gelatinized and becomes more digestible. However, if these starch gels are then cooled, they can form starch crystals resistant to digestive enzymes, cooling a boiled potato overnight increases the amount of resistant starch
Resistant starch
–
A specially developed strain of barley, high in resistant starch
49.
Digestion
–
Digestion is the breakdown of large insoluble food molecules into small water-soluble food molecules so that they can be absorbed into the watery blood plasma. In certain organisms, these substances are absorbed through the small intestine into the blood stream. Digestion is a form of catabolism that is divided into two processes based on how food is broken down, mechanical and chemical digestion. The term mechanical digestion refers to the breakdown of large pieces of food into smaller pieces which can subsequently be accessed by digestive enzymes. In chemical digestion, enzymes break down food into the small molecules the body can use. In the human system, food enters the mouth and mechanical digestion of the food starts by the action of mastication, a form of mechanical digestion. After undergoing mastication and starch digestion, the food will be in the form of a small and it will then travel down the esophagus and into the stomach by the action of peristalsis. Gastric juice in the stomach starts protein digestion, gastric juice mainly contains hydrochloric acid and pepsin. As these two chemicals may damage the stomach wall, mucus is secreted by the stomach, providing a slimy layer that acts as a shield against the effects of the chemicals. At the same time protein digestion is occurring, mechanical mixing occurs by peristalsis and this allows the mass of food to further mix with the digestive enzymes. After some time, the resulting liquid is called chyme. When the chyme is fully digested, it is absorbed into the blood, 95% of absorption of nutrients occurs in the small intestine. Water and minerals are reabsorbed back into the blood in the colon where the pH is slightly acidic about 5.6 ~6.9, some vitamins, such as biotin and vitamin K produced by bacteria in the colon are also absorbed into the blood in the colon. Waste material is eliminated from the rectum during defecation, there is a fundamental distinction between internal and external digestion. External digestion developed earlier in history, and most fungi still rely on it. In this process, enzymes are secreted into the environment surrounding the organism, where they break down an organic material, some organisms, including nearly all spiders, simply secrete biotoxins and digestive chemicals into the extracellular environment prior to ingestion of the consequent soup. Bacteria use several systems to obtain nutrients from other organisms in the environments, in a channel transupport system, several proteins form a contiguous channel traversing the inner and outer membranes of the bacteria. It is a system, which consists of only three protein subunits, the ABC protein, membrane fusion protein, and outer membrane protein
Digestion
–
Venus Flytrap (Dionaea muscipula) leaf
Digestion
Digestion
–
Trophozoites of Entamoeba histolytica with ingested erythrocytes
Digestion
–
A
Catalina Macaw 's seed-shearing beak
Canada
India
Australia
Turkey
Nepal
